Thymus numidicus: phenolic constituents, antibacterial, and antioxidant activities of butanolic extract

Authors

  • Farid Ait Kaki Laboratory of Natural Product from Plants and Organic Synthesis, Department of Chemistry, University of Mentouri-Constantine-1
  • Rachid Benkiniouar Laboratory of Natural Product from Plants and Organic Synthesis, Department of Chemistry, University of Mentouri-Constantine-1
  • Ahmed Touil Laboratory of Natural Product from Plants and Organic Synthesis, Department of Chemistry, University of Mentouri-Constantine-1
  • Ibrahim Demirtas Department of Chemistry, Faculty of Science, Çankiri Karatekin University
  • Amina Merzoug Department of Science of Life, Abdelhafid. Boussouf University Center
  • Latifa Khattabi Laboratory of Biochemistry, National Center for Research in Biotechnology

DOI:

https://doi.org/10.22364/eeb.19.06

Keywords:

antibacterial activity, antioxidant activity, phenolic compounds, Thymus numidicus

Abstract

Thymus numidicus Poir. (Lamiaceae) is a native plant of northern Algeria and Tunisia. It is used in traditional medicine in Algeria to treat respiratory and digestive diseases, and as a spice in food preparations. This study aimed to characterize the chemical constituents and to evaluate antibacterial and antioxidant activities of 1-butanol (BuOH) extract of aerial parts of T. numidicus. A total of 15 phenolic compounds were identified using HPLC-TOF/MS analysis, among them eight phenolic acids, five flavonoids and a stilbenoid glycoside named polydatin, which were reported for the first time from the species. Antibacterial effects of BuOH extract were determined using the disc diffusion method against four bacteria strains, where it has displayed a weak activity against three of them. In addition, BuOH extract showed significant antioxidant activity, which was measured using 1,1-diphenyl-2-picrylhydrazyl, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assays for free radical scavenging activity, and cupric ion reducing antioxidant capacity assay. Our results suggest the use of T. numidicus as a natural antioxidant in food and pharmaceutical industries.

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Published

2021-10-18

Issue

Vol. 19 No. 2 (2021): Environmental and Experimental Biology

Section

Original Papers

License

Copyright (c) 2021 University of Latvia

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How to Cite

Ait Kaki, F., Benkiniouar, R., Touil, A., Demirtas, I., Merzoug, A., & Khattabi, L. (2021). Thymus numidicus: phenolic constituents, antibacterial, and antioxidant activities of butanolic extract. Environmental and Experimental Biology, 19(2), 67–72. https://doi.org/10.22364/eeb.19.06