@article{Vergun_Svidenko_Grygorieva_Horčinová Sedláčková_Fatrcová Šramková_Ivanišová_Brindza_2022, title={Polyphenol components and antioxidant activity of Thymus spp.}, volume={16}, url={https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1715}, DOI={10.5219/1715}, abstractNote={<p>  This scientific work was aimed to evaluate the antioxidant potential of aromatic plants of <em>Thymus</em> 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 <em>Th. pulegioides</em>, from 61.43 to 168.18 mg GAE/g for <em>Th. serpyllum</em>, and from 47.36 to 115.67 mg GAE/g for <em>Th. vulgaris</em>. TPAC ranged from 27.36 to 50.22 mg/g caffeic acid equivalent (CAE) DW for <em>Th. pulegioides</em>, from 28.58 to 59.62 mg CAE/g for <em>Th. serpyllum</em>, and from 22.95 to 53.82 mg CAE/g for <em>Th. vulgaris</em>. TFC was determined in a range from 29.88 to 61.23 mg/g quercetin equivalent (QE) DW for <em>Th. pulegioides</em>, from 36.0 to 82.43 mg QE/g for <em>Th. serpyllum, </em>and from 24.59 to 55.41 mg QE/g for <em>Th. vulgaris</em>. MRP was detected in the range of 94.65 – 204.76 mg/g Trolox equivalent (TE) DW for <em>Th. pulegioides</em>, 96.06 – 219.0 mg TE/g for <em>Th. serpyllum</em>, and 87.56 – 215.43 mg TE/g for <em>Th. vulgaris</em>. The antioxidant activity of extracts by the DPPH method was 6.34 – 9.23 mg TE/g for <em>Th. pulegioides</em>, 8.11 – 9.21 mg TE/g for <em>Th. serpyllum, </em>and 4.97 – 9.53 mg TE/g for <em>Th. vulgaris</em>. 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 (<em>r</em> = 0.938, 0.908, and 0.854). Investigated <em>Thymus</em> spp. are a valuable source of antioxidants that can be used in pharmacological studies and the food industry.</p>}, journal={Potravinarstvo Slovak Journal of Food Sciences}, author={Vergun, Olena and Svidenko, Liudmyla and Grygorieva, Olga and Horčinová Sedláčková, Vladimíra and Fatrcová Šramková, Katarína and Ivanišová, Eva and Brindza, Ján}, year={2022}, month={Jan.}, pages={1–14} }