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1

Botanical identification of five populations of wild thyme (Thymus serpyllum L.) growing wild in Poland

100%
Pioro-Jabrucka E., Suchorska-Tropilo K.
Annals of Warsaw Agricultural University. Horticulture (Landscape Architecture)
|
2004
|
tom 25
2
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Influence of distillation time on the content and composition of essential oil isolated from wild thyme (Thymus serpyllum L.)

84%
Wesolowska A., Jadczak D., Grzeszczuk M.
Herba Polonica
|
2012
|
tom 58
|
nr 4
The influence of the time of distillation on the content and composition of essential oil isolated from wild thyme (Thymus serpyllum L.) by hydrodistillation was investigated. The GC-MS data showed that the essential oil was rich in carvacrol (30.90–46.16%) and its biogenetic precursors γ-terpinene (5.72–9.09%) and p-cymene (4.51–13.46%). Other constituents identified in significant amounts were β-caryophyllene, carvacrol methyl ether and (-)-β-bisabolene. On the basis of the obtained data it was proved that time of distillation had no effect on essential oil content. Moreover, there was no significant effect of the distillation time on the content of essential oil constituents found in the experiment.
3
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Influence of UV-C radiation on the microbiological purity in selected species of herbs

84%
Kozak-Kalita M. J., Sobczak P., Zawislak K., Mazur J., Panasiewicz M., Zukiewicz-Sobczak W. A.
Health Problems of Civilization
|
2018
|
tom 12
|
nr 4
Background. Herbs are used in both the food and pharmaceutical industry. The quality of products received from herbal raw materials depends primarily on the microbiological purity of herbs. The presence of germs in food products contributes to developing alimentary infections and to the contamination of food with mycotoxins. Decontamination with ultraviolet UV-C rays is a proven way to enhance the microbiological purity of food products as radiation directly affects the structure of the nucleic acid of living organisms and destroys them without selective biocidal activity. The aim of the study was to determine the microbiological purity of selected species of herbs and assess the possibility of using UV-C radiation to increase it. Material and methods. The scope of work included the separation of three dimensional fractions of dried herbs such as thyme, medical cistus and stinging nettle, and then subjecting them to UV-C light and determining the total number of germs in the herbs with respect to the control sample, which consisted of untreated herbs. Results. The tested herbs were characterised by diversified microbiological purity, depending on the species and a type of size fraction. Sterilisation of herbs with UV-C radiations allowed for increasing their microbiological purity as compared to the control sample, in the case of the fraction with the largest particle size by about 37% – thyme, 73% – cistus and 30% – nettle. Conclusions. The use of UV-C radiation allowed for considerable reduction of the number of germs found in the examined herbs.
4
Content available remote

Thyme and cinnamon extracts induce anion secretion in piglet small intestine via cholinergic pathways

67%
Boudry G., Perrier C.
Journal of Physiology and Pharmacology
|
2008
|
tom 59
|
nr 3
543-552
Thymol and cinnamaldehyde, extracted from thyme and cinnamon respectively, have multiple effects on mammalian cells. Although the intestinal mucosa is one of the first tissues they are in contact with when ingested, their effect on intestinal epithelial cells and especially ion secretion has not been established yet. The aim of this study was to investigate the effect of those two substances on electrolyte secretion and absorption across the porcine jejunal epithelium in Ussing chambers. Jejunal tissues from piglets were mounted in Ussing chambers and the short circuit current measured (Isc) after addition of thymol or cinnamaldehyde. Thymol and cinnamaldehyde induced a dose-dependent increase is Isc. The effect of thymol was inhibited in low Cl-, HCO3- free or low Cl-/ HCO3- free buffers. It was completely blocked when tissues were previously incubated with tetrodotxin and partially inhibited with hexamethonium. Cinnamaldehyde effect was inhibited when HCO3- free or low Cl-/ HCO3- free buffers were used. It was not affected by tetrodotoxin but reduced by hexamethonium, suggesting direct activation of receptors on epithelial cells. In conclusion, thymol induces Cl- and HCO3- secretion via activation of nervous nicotinic receptors while cinnamaldehyde induces HCO3- secretion probably via direct activation of nicotinic receptors on epithelial cells.
5
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Response of the yield and mineral composition of garden thyme (Thymus vulgaris L.) herbage to various NPK proportions

67%
Kozera W., Majcherczak E., Barczak B., Knapowski T., Wszelaczynska E., Poberezny J.
Journal of Elementology
|
2015
|
tom 20
|
nr 4
Garden thyme is a very important essential herbal plant grown in Poland. As well as being able to regulate digestion processes, thyme herbage possesses disinfecting, expectorant, antioxidant, spasmolytic properties. Research has been launched to define the effect of NPK fertilisation on yielding, the content of essential oil as well as the mineral composition of garden thyme (Thymus vulgaris L.) herbage. The experimental factor consisted of NPK mineral fertilisation applied into soil at the following doses per hectare and proportions: A0 – without mineral fertilisation, A1 – 30 kg N + 22 kg P + 100 kg K (N:P:K was: 1:0.75:3.33), A2 – 60 kg N (30 kg N + 30 kg N) + 22 kg P + 100 kg K (1:0.37:1.67), A3 – 90 kg N (45 kg N + 45 kg N) + 22 kg P + 100 kg K (1:0.24:1.11). The experiment comprised 4 fertilisation objects with 4 replications, and the sowing area and the harvest area of 3 m2 plot-1. Nitrogen was applied in the form of ammonium nitrate twice: pre-sowing as well as after plant emergence. Phosphorus and potassium were used pre-sowing, in the form of triple superphosphate 40% and 60% of potassium salt, respectively. The doses of 152 kg NPK ha-1 (1:0.75:3.33) – A1 and 182 kg NPK ha-1 (1:0.37:1.67) - A2 showed the most favourable effect on the yield of fresh weight, air-dried weight and essential oil of herbage as well as the quality characteristics of the yields. The dose of 152 kg NPK ha-1 (A1), including 30 kg less nitrogen, was as favourable as that of 182 kg NPK ha-1 in terms of the content of air-dry weight of herbage, essential oil as well as mineral nutrients. Its application also resulted in a similar yield of essential oil. The application of 212 kg NPK ha-1 (1:0.24:1.11) was economically unjustified since, in general, it decreased the size of the yield of fresh weight of herbage and the values of its parameters studied.
6

Comparative study on the variability of Thymus serpyllum L. in Poland

67%
Pioro-Jabrucka E., Osinska E.
Annals of Warsaw Agricultural University. Horticulture (Landscape Architecture)
|
2003
|
tom 24
7

Antibacterial activity of sumac extract, thyme water and lactic acid against Escherichia coli 0157:H7, Listeria monocytogenes 4b, Staphylococcus aureus and Yersinia enterocolitica 03

67%
Oral N., Gulmez M., Vatansever L., Guven A.
Medycyna Weterynaryjna
|
2007
|
tom 63
|
nr 08
938-940
This study aimed to determine the antimicrobial activities of sumac (Rhus coriaria L.) water extract (8.0 %, wt/vol), thyme (Thymus vulgaris L.) water (commercial hydrosol) and ½ thyme water (1:1, commercial hydrosol / distilled water, vol/vol) in vitro in comparison with lactic acid (1.0 %, vol/vol), against the foodborne pathogenic bacteria Escherichia coli O157:H7, Listeria monocytogenes 4b, Staphylococcus aureus and Yersinia enterocolitica O3. The test microorganisms were inoculated to the treatment solution tubes. All the inoculated tubes were kept at 20 ± 2°C for 60 minutes. The numbers of the four test bacteria decreased to an uncountable level (<1 cfu/ml) in 1 min in the thyme water. The counts of all the pathogens, with the exception of L. monocytogenes 4b, were lower than the countable level after 1 min in the lactic acid. Both lactic acid and ½ thyme water reduced the test bacteria counts to the uncountable level in 10 min. In the sumac extract, the reduction time periods were 10 min for E. coli O157:H7, 30 min for Staph. aureus and 60 min for L. monocytogenes 4b and Y. enterocolitica O3. However, when enriched after treatment, E. coli O157:H7 and Staph. aureus were grown in lactic acid, S. aureus was grown in ½ thyme water and E. coli O157:H7, Staph. aureus, and L. monocytogenes 4b were grown in sumac extract. Thyme water had the strongest antibacterial activity against both the Gram negative and the Gram positive bacteria tested, followed by lactic acid, ½ thyme water and sumac extract.
8

Determination of spasmolytic and antispasmodic activities of thyme extracts and one of their major components, rosmarinic acid, in isolated rabbit ileum and isolated rat aorta

67%
Bazylko A., Zygmunt M., Sapa J., Strzelecka H., Filipek B.
Acta Biologica Cracoviensia. Series Zoologia
|
2009
|
tom 51
49-54
9

The effects of combined essential oils along with fumarate on rumen fermentation and methane production in vitro

67%
Lin B., Lu Y., Wang J. H., Liang Q., Liu J. X.
Journal of Animal and Feed Sciences
|
2012
|
tom 21
|
nr 1
Two trials were conducted to investigate the effect of a combination of essential oils (CEO) along with fumarate on in vitro rumen fermentation. In trial 1, the essential oil (EO) from thyme, oregano, cinnamon and lemon were mixed at five different ratios. The CEO were applied at levels of 0-500 mg/l. Addition of CEO decreased gas, methane, total volatile fatty acid (VFA) production at 24 h incubation in a dose-dependent manner. Methane tended to decrease much more than total VFA and gas at the same EO level. The mixture of oils at an equal ratio at 500 mg/l that decreased methane much more than VFA was chosen as the optimal combination. In trial 2, the optimal combination was used with 0, 5, 10 or 15 mmol/l of monosodium fumarate. Addition of fumarate further decreased methane production, with 10 mmol/l fumarate resulting in the largest reduction (80.2%) and the smallest decrease in total VFA (5.7%) and gas production (16.7%). Quantification of several ruminal microbe populations by RT-PCR showed that the optimal combination sharply decreased ruminal protozoa; the populations of fungi and fibrolytic bacteria were also decreased. In summary, at an appropriate level, CEO can inhibit methane production. Inclusion of fumarate can further decrease it, which is attributed mainly to inhibition of protozoa and methanogens.
10
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Effect of different drying processes on an antioxidant potential of three species of the Lamiaceae family

67%
Kwasniewska-Karolak I., Mostowski R.
Herba Polonica
|
2021
|
tom 67
|
nr 1
11

Contents of chlorophyll and selected mineral components and the yield of common thyme [Thymus vulgaris L.] at differentiated nitrogen fertilization

67%
Golcz A., Politycka B.
Herba Polonica
|
2009
|
tom 55
|
nr 3
69-75
The vegetation experiment was carried out in pots, in an unheated greenhouse of Experimental Station ‘Marcelin’, Poznań University of Life Sciences. The studies were carried out on the effect of nitrogen nutrition on the herb fresh matter and on its dry crumbled matter as well as on the contents of chlorophyll a and b, nitrogen, magnesium and iron in leaves of common thyme of ‘Słoneczko’ cultivar. Nitrogen was applied in the form of NH4 NO3 before vegetation (control – without nitrogen addition, 60, 120, 180 and 240 mg N dm-3 substrate) and as a top dressing with an addition of 60 mg N dm-3 in all variants with nitrogen fertilization. Herb harvest was carried out twice. It was found that nitrogen, irrespective of its dose, significantly decreased the level of chlorophyll a and b (on the average by 60%) and the iron content (on the average by 40%). The decreased chlorophyll level in thyme leaves with nitrogen application was positively correlated with iron content. No dependence was found between the level of chlorophyll and the nitrogen content in the herb. Nitrogen fertilization significantly increased both the yield of herb fresh matter and of the dry raw material. In case of dry raw material, no differences were found in the yield depending on the differentiated nitrogen nutrition
12

Influence of varied nitrogen-potassium fertilization on yield, essential oil contentand mineral composition at garden thyme herb [Thymus vulgaris L.]

67%
Dzida K.
Herba Polonica
|
2007
|
tom 53
|
nr 3
The influence of nitrogen rate and type of potassium fertilizer (KCl, K2S04, KC1 + K2S04) on yield, essential oil content and mineral composition of thyme herb was examined in the greenhouse experiment. Analyzed factors did not significantly affect the plant's yielding. No negative effects of chloride ions on plant's yielding and EC value in medium were ob­served. Total content of essential oil in thyme herb ranged from 3.09% to 4.13%. When us­ing KCl, the increase of oils in herb occurred along with the increase of nitrogen rate. The inverse dependence was recorded when K2S04 was applied. Increasing nitrogen rate and various potassium fertilizers influenced on nutrients contents in thyme herb. The plant showed elevated tendency to accumulate the minerals (N-tot, N-N03, Ca, Mg, S-S04, CI) in herb due to increasing nitrogen fertilization.
13

Introduction of medicinal plants into organic cultivation

67%
Seidler-Lozykowska K., Kucharski W., Mordalski R., Wojcik J., Piechocka E., Przydanek E.
Herba Polonica
|
2007
|
tom 53
|
nr 2
14
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Content available

Effect of various pH conditions simulated in vivo on the activity of lipophilic antioxidants isolated from selected spices

67%
Gawlik-Dziki U., Swieca M.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 3[A]
Extracts of rosemary (Rosemarinus officinalis), thyme (Thymus vulgaris) and marjoram (Origanum majorana) before and after simulated digestion were investigated for their antiradical activity, iron chelation, iron reduction and inhibition of lipid peroxidation. The changes of total phenolic compounds, phenolic acids, quercetin, kaempferol and luteolin contents were measured as well. Digestion in vitro caused a significant increase in the content of total phenolics in all samples. The rosemary extract showed the highest ability to scavenge free DPPH radicals (91.97%). The activities of marjoram and thyme samples were much lower (32.55 and 24%, respectively). Digestion in vitro caused a decrease of activity in all samples. The highest decrease (88.47%) occurred after rosemary extract digestion. The activity of thyme and marjoram extracts decreased about 71.05% and 29.24% respectively. The extracts obtained from marjoram and thyme showed significant chelating power (>76%), whereas the rosemary extract was less active (19.26%). No interchangeable effect of hydrolysis under variable pH conditions on the chelating power was noticed in the study. In vitro digestion had no significant effect on the ability of the rosemary extract to inhibit linoleic acid autooxidation, the activity of this sample was high (about 87%). In the case of the other samples a significant decrease in their activity was observed after the in vitro digestion. The highest losses of activity were observed in the case of the marjoram extract. Reducing power of thyme and marjoram extracts was lower than the activity of rosemary extract but the differences were not truly significant. After digestion the activity of all samples decreased dramatically. In the case of rosemary and marjoram extracts digestion caused about 83% decrease of their activity. The thyme extract after hydrolysis retained 12.26% of its reducing power.
15

Antibacterial activity of the essential oil of common thyme [Thymus pulegioides L.] and wild thyme [Thymus serpyllum L.]

67%
Pioro-Jabrucka E., Suchorska-Tropilo K., Rzewuska M.
Herba Polonica
|
2007
|
tom 53
|
nr 3
Antibacterial activity (MIC and MBC) of oil from common thyme and wild thyme was as­sessed. Also the time necessary for gaining bactericidal effect by using these oils was determined. Four straits of standard bacteria: Streptococcus pyogenes, Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa were tested. The experiment showed that the essential oil of common thyme had higher antibacterial activity both against Gram-posi­tive bacteria and Gram-negative bacteria, in comparison to the essential oil of wild thyme, which resulted from differences in composition of essential oil of these two species. Es­sential oil of common thyme was characterized by high content of thymol, whereas in essential oil of wild thyme the main compounds were terpenes.
16
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Content available

Effect of coneflower, thyme and sage extracts in the diet on changes in chicken white meat quality during storage

67%
Koreleski J., Swiatkiewicz S.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 4[B]
17

Ziola o dzialaniu afrodyzjakalnym

59%
Poprawska-Leska J.
Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała
|
2005
|
nr 10
10
18

Combine effect of salting and thyme (Thymus vulgaris) essential oil on shelf life of rainbow trout (Oncorhynchus mykiss) stored at 4 degree Celsius

59%
Can O. P.
Bulletin of the Veterinary Institute in Puławy
|
2011
|
tom 55
|
nr 3
The following fish samples were examined: control salted samples (A), salted samples with 0.1% of thyme oil (B), (salted samples with 0.3% of thyme oil (C), and salted samples with 0.5% of thyme oil (D).The study was based on microbiological (total viable count (TVC), Pseudomonas sp., lactic acid bacteria (LAB), Enterobacteriaceae, and H₂S-producing bacteria), chemical (total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA)), and sensory (colour, odour, taste, flavor, texture, and overall acceptance) analyses of changes occurring in the product as a function of treatment and storage time. The salted samples stored at 4°C were taken as the control samples. Results showed that TVC exceeded 7 log cfu/g on day 12 of storage for control samples and day 21 for C and D samples. Populations of LAB, H₂S-producing bacteria, Enterobacteriaceae, and Pseudomonas sp. reached higher final numbers in A and B samples than for C and D samples. Under B, C, and D treatments, TVBN values were lower than for A samples, whereas lipid oxidation, as judged by determination of TBA, did not occur during the refrigerated storage. Sensory scores of trout samples salted with thyme (groups B, C, D) decreased during storage time. However, at the end of the storage period, samples with thyme oil were acceptable by the panelist. The results of this study suggest that the shelf life in case of C and D samples was 21 d. The salting, thyme oil, and air packing were found to be effective, easy, and cheap methods of fish preservation.
19

Analysis of chemical composition of essential oil in the herb of thyme [Thymus vulgaris L.] grown in South-Eastern Poland

59%
Zawislak G.
Herba Polonica
|
2007
|
tom 53
|
nr 3
The experiment was conducted in the years 2004-2005. The aim of the study was to determine the chemical composition of essential oils from garden thyme herb in the first year of cultivation. Essential oil was achieved in distillation with water vapor according to Polish Pharmacopoeia VI. Qualitative and quantitative composition of essential oils was analyzed using gas chromatography combined with mass spectroscopy technique (GC/MS). The analysis revealed the presence of 37 chemicals in essential oil made of thyme, including one unidentified. Thymol, a-terpinene, p-cymene and carvacrol were the main components of essential oil achieved from garden thyme cultivated in south­eastern Poland.
20

The effect of a dietary herbal extract blend on the performance of broilers challenged with Eimeria oocysts

51%
Arczewska-Wlosek A., Swiatkiewicz S.
Journal of Animal and Feed Sciences
|
2012
|
tom 21
|
nr 1
The aim of the experiment was to evaluate the anticoccidial efficacy of supplementing feeds with herbal extract blend containing garlic (Allium sativum), sage (Salvia officinalis), echinacea (Echinacea purpurea), thyme (Thymus vulgaris) and oregano (Origanum vulgare) extracts in broiler chickens experimentally infected with 170.000 sporulated oocysts of Eimeria acervulina, E. tenella, E. maxima and E. necatrix at 12 days of age. A total of 280 Ross 308 broilers were randomly allocated into 5 groups with 7 replicates of 8 chickens per replicate. The experimental dietary treatments were formulated by supplementing the basal maize-soyabean meal diet. The experimental design allocated the groups as follows: 1. uninfected birds and an unsupplemented diet; 2. uninfected birds and the diet supplemented with the herbal extract blend at a level of 1 g/kg feed (200 mg of each herbal extract/kg); 3. infected birds and an unsupplemented diet; 4. infected birds and a diet with the addition of coccidiostat diclazuril at a level of 1 mg/kg feed; and 5. infected birds and a diet supplemented with the herbal extract blend at a level of 1 g/kg feed (200 mg of each herbal extract/kg). Throughout the 42 days of the experimental period, performance parameters, mortality, lesion score, oocyst output, and serum carotenoid concentration were recorded. Dietary supplementation with the herbal extract blend increased growth performance to the level found in the group fed the coccidiostat and in the non-challenged groups. The number of oocysts per gram of excreta did not differ significantly between the groups fed the herbal extract blend and the group receiving the coccidiostatic supplement. The herbal extract blend had no effect on mortality, lesion score, with the exception of the duodenum, or blood carotenoid concentration.
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