Polyphenol components and antioxidant activity of Thymus spp.


  • Olena Vergun M.M. Gryshko National Botanical Garden of the NAS of Ukraine, Cultural Flora Department, Timiryazevska 1, 04014, Kyiv, Ukraine, Tel.: +380975398541, https://orcid.org/0000-0003-2924-1580
  • Liudmyla Svidenko Experimental Facility "Novokakhovska" of Rice Research Institute of Ukrainian Academy of Agrarian Sciences, Sadova 1, 74 999 Plodove, Kherson region, Ukraine, Tel.: +380975705359 https://orcid.org/0000-0002-4043-9240
  • Olga Grygorieva M.M. Gryshko National Botanical Garden of the NAS of Ukraine, Department of Fruit Plants Acclimatisation, Timiryazevska 1, 04014, Kyiv, Ukraine, Tel.: +380671988082 https://orcid.org/0000-0003-1161-0018
  • Vladimíra Horčinová Sedláčková Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Institute of Biodiversity Conservation and Biosafety, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414779 https://orcid.org/0000-0002-5844-8938
  • Katarína Fatrcová Šramková Slovak University of Agriculture, Faculty of Agrobiology and Food Resources, Department of Human Nutrition, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414324
  • Eva Ivanišová Slovak University of Agricultural in Nitra, Faculty of Biotechnology and Food Resources, Department of Plant Storage and Processing, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia, Tel: +421376414421 https://orcid.org/0000-0001-5193-2957
  • Ján Brindza Slovak University of Agricultural in Nitra, Faculty of Agrobiology and Food Resources, Institute of Biological Conservation and Biosafety, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia, Tel: +421376414787




Thymus, polyphenol content, antioxidant activity


  This scientific work was aimed to evaluate the antioxidant potential of aromatic plants of Thymus spp. in the East of Ukraine. These plants are known as medicinal and food around the world. All antioxidant parameters were investigated spectrophotometrically: total content of polyphenols (TPC), the total content of phenolic acids (TPAC), the total content of flavonoids (TFC), molybdenum reducing power of extracts (MRP), and antioxidant activity by DPPH method (DPPH). Investigation of ethanolic extracts demonstrated that TPC varied from 57.89 to 123.67 mg/g gallic acid equivalent (GAE) DW for Th. pulegioides, from 61.43 to 168.18 mg GAE/g for Th. serpyllum, and from 47.36 to 115.67 mg GAE/g for Th. vulgaris. TPAC ranged from 27.36 to 50.22 mg/g caffeic acid equivalent (CAE) DW for Th. pulegioides, from 28.58 to 59.62 mg CAE/g for Th. serpyllum, and from 22.95 to 53.82 mg CAE/g for Th. vulgaris. TFC was determined in a range from 29.88 to 61.23 mg/g quercetin equivalent (QE) DW for Th. pulegioides, from 36.0 to 82.43 mg QE/g for Th. serpyllum, and from 24.59 to 55.41 mg QE/g for Th. vulgaris. MRP was detected in the range of 94.65 – 204.76 mg/g Trolox equivalent (TE) DW for Th. pulegioides, 96.06 – 219.0 mg TE/g for Th. serpyllum, and 87.56 – 215.43 mg TE/g for Th. vulgaris. The antioxidant activity of extracts by the DPPH method was 6.34 – 9.23 mg TE/g for Th. pulegioides, 8.11 – 9.21 mg TE/g for Th. serpyllum, and 4.97 – 9.53 mg TE/g for Th. vulgaris. It was established that polyphenol accumulation depended on the growth stage and species. For all species was found a strong correlation between TPC and TFC (r = 0.938, 0.908, and 0.854). Investigated Thymus spp. are a valuable source of antioxidants that can be used in pharmacological studies and the food industry.


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How to Cite

Vergun, O., Svidenko, L., Grygorieva, O., Horčinová Sedláčková, V., Fatrcová Šramková, K., Ivanišová, E., & Brindza, J. (2022). Polyphenol components and antioxidant activity of Thymus spp. Potravinarstvo Slovak Journal of Food Sciences, 16, 1–14. https://doi.org/10.5219/1715

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