The enhancement of antioxidant compounds extracted from Thymus vulgaris using enzymes and the effect of extracting solvent

Alejandra Cerda, María Eugenia Martínez, Carmen Soto, PAOLA POIRRIER GONZALEZ, Jose R. Perez-Correa, Jose R. Vergara-Salinas, MARIA ELVIRA ZUÑIGA HANSEN

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23 Scopus citations

Abstract

We evaluate the total phenolic compounds (TPC) content and the antioxidant activity (AA) of extracts obtained from ground fresh thyme (FT) and depleted thyme (DT), a by-product of the process of essential oil extraction. In addition, enzymatic treatments were evaluated to improve the extraction yields of polyphenolic compounds from thyme. Extractions were performed using several solvents as methanol, ethanol, and water. Enzymes were applied prior to extraction or during the extraction process. The best results were obtained using a mixture of methanol and water, resulting in 2790 and 220 mg Gallic acid equivalent (GAE)/L of TPC for FT and DT, respectively. A similar result was observed for AA. With regard to enzymatic treatment, application of Grindamyl CA 150 enzyme as a pre-treatment resulted in the production of an extract from DT with 614 mg TE (trolox equivalent)/L of AA, 70% more than the control, and an AA of 621 mg TE/L (74% more than the control sample) was obtained using Grindamyl CA 150 during the extraction process. These results suggest that enzymatic treatment is an interesting alternative for producing antioxidant extracts from DT.

Original languageEnglish
Pages (from-to)138-143
Number of pages6
JournalFood Chemistry
Volume139
Issue number1-4
DOIs
StatePublished - 15 Aug 2013

Keywords

  • Antioxidant extraction
  • Enzyme aided polyphenol recovery
  • Thymus vulgaris

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