Effects of solvent and degree of fragmentation on total polyphenols and antioxidant activity of Thymus serpyllum extracts

Abstract

Wild Thyme (Thymus serpyllum) is perennial, herbaceous plant of Lamiaceae family. It has aromatic, antioxidant, antiseptic, anthelmintic, repelent, antirheumatic, expectorant, antispasmotic, carminative, sedative and diuretic properties. Optimization of the extraction by maceration of T. serpyllum was carried out through varying degrees of fragmentation (0.3, 0.7 and 1.5) and the type of solvent (water, ethanol and mixtures of those in weight ratio 50:50 and 70:30). Extraction efficiency was expressed via total polyphenols content and antioxidant activity. The highest total polyphenols content and antioxidant activity were recorded in 50% ethanolic extract, with a degree of fragmentation of 0.3, 921,51 mg GA/g DW and 0,538 mM Trolox/g DW, respectively. No significant differences were observed between total polyphenols and antioxidant activity in water and in 70% ethanolic extracts. The lowest total polyphenols content and antioxidant activity were obtained in 96% ethanolic extract (70.73 mg GA/g DW and 0,142 mM Trolox/g DW, respectively).