ANTIOXIDANT, PHENOLIC AND FLAVONOID PROPERTIES OF THYME (Thymbra spicata) JUICE AND EXTRACTION
Keywords:Thymbra spicata, Antioxidant, Total phenolic, Microwave, Extraction, Thyme Juice
The aim of this study, chemical analyzes of extract and juice of Thymbra Spicata species (Tyme) were to investigate. The thyme juice was performed to obtain by microwave assisted extraction method (MAE). And also, maceration method was used for the thyme extraction. Percent inhibition values against DPPH and ABTS radicals were measured for antioxidant analysis. In addition, total phenolic compound and total flavonoid analyzes were also performed. Inhibition values of thyme juice and extract against DPPH radical were found to be 85.28% and 74.85%, respectively. Inhibition values against ABTS radical were determined as 98.85% for thyme juice and 83.90% for thyme extract. Total phenolic content values were found as 628.99 mg GAE/kg and 766.98 mg GAE/kg in thyme juice and extract, respectively. Accordingly, it was observed that the thyme extract value was higher. In total flavonoid substance analysis, it was found as 6945.63 mg QCE/kg in thyme extract, but it was determined that thyme juice did not contain flavonoid substances.
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