Next Article in Journal
An Integrated In Silico and In Vivo Approach to Identify Protective Effects of Palonosetron in Cisplatin-Induced Nephrotoxicity
Next Article in Special Issue
Imidazole and Imidazolium Antibacterial Drugs Derived from Amino Acids
Previous Article in Journal
A New Phage Lysin Isolated from the Oral Microbiome Targeting Streptococcus pneumoniae
Previous Article in Special Issue
Can Leaves and Stems of Rubus idaeus L. Handle Candida albicans Biofilms?
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Pharmaceuticals
Volume 13
Issue 12
10.3390/ph13120479
pharmaceuticals-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles thumb_up
...
Endorse textsms
...
Comment
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Review

Thymus mastichina: Composition and Biological Properties with a Focus on Antimicrobial Activity

by
Márcio Rodrigues
1,2,3,*,
Ana Clara Lopes
1,
Filipa Vaz
1,
Melanie Filipe
1,
Gilberto Alves
3,
Maximiano P. Ribeiro
1,2,3,
Paula Coutinho
1,2,3,* and
André R. T. S. Araujo
1,2,4,*
1
School of Health Sciences, Polytechnic Institute of Guarda, Rua da Cadeia, 6300-035 Guarda, Portugal
2
Research Unit for Inland Development (UDI), Polytechnic Institute of Guarda, Av. Dr. Francisco Sá Carneiro, 50, 6300-559 Guarda, Portugal
3
CICS-UBI—Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
4
LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
*
Authors to whom correspondence should be addressed.
Pharmaceuticals 2020, 13(12), 479; https://doi.org/10.3390/ph13120479
Submission received: 1 October 2020 / Revised: 16 December 2020 / Accepted: 17 December 2020 / Published: 19 December 2020
(This article belongs to the Special Issue Novel Antibacterial Agents)
Browse Figures
Versions Notes

Abstract

:
Thymus mastichina has the appearance of a semishrub and can be found in jungles and rocky lands of the Iberian Peninsula. This work aimed to review and gather available scientific information on the composition and biological properties of T. mastichina. The main constituents of T. mastichina essential oil are 1,8-cineole (or eucalyptol) and linalool, while the extracts are characterized by the presence of flavonoids, phenolic acids, and terpenes. The essential oil and extracts of T. mastichina have demonstrated a wide diversity of biological activities. They showed antibacterial activity against several bacteria such as Escherichia coli, Proteus mirabilis, Salmonella subsp., methicillin-resistant and methicillin-sensitive Staphylococcus aureus, Listeria monocytogenes EGD, Bacillus cereus, and Pseudomonas, among others, and antifungal activity against Candida spp. and Fusarium spp. Additionally, it has antioxidant activity, which has been evaluated through different methods. Furthermore, other activities have also been studied, such as anticancer, antiviral, insecticidal, repellent, anti-Alzheimer, and anti-inflammatory activity. In conclusion, considering the biological activities reported for the essential oil and extracts of T. mastichina, its potential as a preservative agent could be explored to be used in the food, cosmetic, or pharmaceutical industries.

1. Introduction

Thymus mastichina L. (Figure 1) is an endemic species of the Iberian Peninsula, commonly known as “Bela-Luz”, “Sal-Puro”, “Tomilho-alvadio-do-Algarve”, “Mastic thyme”, and “Spanish marjoram” and belongs to the Lamiaceae family [1,2,3,4]. T. mastichina species can be classified into two subspecies: T. mastichina subsp. donyanae and T. mastichina subsp. mastichina; the first of which is present in Algarve (Portugal) and Huelva and Seville (Spain) and the latter extends throughout the Iberian Peninsula [5,6]. This aromatic plant is a semiwoody shrub that grows up to 50 cm tall and is characterized by simple and opposite leaves and bilabiate flower groups in a flower head or capitula, which blossom from April to June [2,7,8]. T. mastichina can be found in jungles, uncultivated, ruderal, and rupicolous lands and in dry stony open places, except in calcareous regions [1,8], being very resistant to frost, diseases, and pests. T. mastichina is known for its strong eucalyptus odor and it has been used for various health conditions due to its antiseptic, digestive, antirheumatic, and antitussive effects [2,6,9,10].
T. mastichina can be used in fresh or dry form and its leaves are traditionally used as a condiment/spices flavoring, in seasoning traditional dishes and salads, to preserve olives, to aromatize olive oil, and as a substitute for salt [10,11]. This medicinal and aromatic plant is also used as a source of essential oil in the cosmetic and perfume industries [10,12]. Infusions with dry parts of the plant have been used to relieve colds, cough, throat irritations, and abdominal pain, while infusions with fresh parts of the plant have been used for indigestion and stomach pain [13]. Thus, there are different products based on T. mastichina that are commercially available in Portugal and Spain (e.g., “Bela-Luz” essential oil, “Marjoram Spanish” essential oil, “Tomilho Bela Luz” herbs). In this work, we compiled the available information regarding the chemical composition of the essential oil and extracts of T. mastichina to review published studies in which its biological activities have been evaluated.

2. Search Strategy

The search was performed on the following databases: PubMed and Web of Science. Various combinations of the following terms were queried: T. mastichina, thyme, antibacterial, antifungal, antimicrobial, anti-inflammatory, anti-Alzheimer, antioxidant, anticancer, antiviral, insecticidal, repellent, essential oil, plant extract, biological activity, and composition. In addition, references cited in related publications were followed up. The selection of articles was performed by its relevance to the purpose of this review. It should be noted that no date or language criteria were defined as filters in the search strategy implemented.

3. Chemical Composition of T. mastichina Essential Oils and Extracts

The essential oil of T. mastichina is usually obtained mainly by hydrodistillation for 2–4 h, with low yields (from 0.4% to 6.90% (v/w)) (Table 1). Other extraction methods were also used, such as microdistillation, that showed higher amounts of 1,8-cineole plus limonene in comparison with hydrodistillation. However, in general, few differences were found between the different methodologies. The yield may vary depending on several factors, namely the part of the plant used, place of harvest, period of the year, storage time, extraction time, and type of fertilization, among others [14].
As shown in Figure 2 and Table 1, the composition of the essential oil of T. mastichina is quite diverse, being constituted by hydrocarbon and oxygenated monoterpenes and sesquiterpenes, presenting main constituents of 1,8-cineole (also known as eucalyptol) and linalool. The major constituents of the essential oil of T. mastichina have been determined by gas chromatography [2,4,8,14,15,16,17,18,19,20,23,24,25,26,27,28,29,30,31,32,34,35,36,37,38,39,40,41,42,43,44,45,47,48]. Table 1 summarizes the major constituents present and it can be seen that their composition varies according to origin. In fact, there are three main subtypes of essential oils, depending on the main compounds present: 1,8-cineole, linalool, and 1,8-cineole/linalool. In Portugal, the chemotypes of linalool and 1,8-cineole/linalool are only found in Estremadura, mainly at Arrábida and Sesimbra, while the 1,8-cineole chemotype is distributed throughout the country [8,21]. As expected, there are differences in the phytochemical composition among different species of Thymus; for instance, the main compound presented in Thymus vulgaris is thymol, which is present in low percentages in T. mastichina [49].
As presented in Table S1, in addition to T. mastichina essential oil, in some cases after hydrodistillation, the decoction water (the remaining hydrodistillation aqueous phase) was also collected [12,14,32,43,50]. Conversely, in some studies, extraction from the aerial parts of the plant was performed using different solvents (hexane, dichloromethane, ethanol, diethyl ether, ethyl acetate, n-butanol, and water) [10,13,32,37,43,50,51]. Furthermore, in some cases, the extracts were obtained by ultrasound [9,51]. The extracts obtained from the aerial parts of the plant were characterized by the presence of different polyphenol classes, in particular, flavonoids (apigenin, kaempferol, luteolin, naringenin, quercetin, sakuranetin, sterubin), phenolic acids (caffeic acid, chlorogenic acid, 2-methoxysalicylic acid, 3-methoxysalicylic acid, rosmarinic acid, salvianolic acids I and K and derivatives), phenolic terpene (carnosol) and hexoside and glycoside derivatives; other compounds identified were steroid (β-sitosterol), triterpenoids (oleanolic acid, ursolic acid), and xanthophyll lutein [9,10,12,37,51,52]. In Figure S1 the chemical structures of several compounds present in the extract are presented. In opposition to T. mastichina essential oil, in which the composition is extensively characterized, the extract phenolic profile has been less investigated and diverse chromatographic peaks detected during the phytochemical characterization remain unidentified.

4. Biological Properties

The diverse bioactivities of T. mastichina essential oil and extracts are related to the chemical composition. Essential oil and extracts from the aerial parts of T. mastichina have been mainly described for their antibacterial and antifungal activities, but also for antioxidant, anticancer, antiviral, insecticidal, insect repellent, and anti-enzymatic activities (anti-Alzheimer, anti-inflammatory, α-amylase, and α-glucosidase).

4.1. Antibacterial and Antifungal Activities

The antibacterial and antifungal activities of the essential oils and their main compounds were evaluated by several researchers. The effect of antibacterial activity of essential oils may inhibit the growth of bacteria (bacteriostatic) or destroy bacterial cells (bactericidal). Nevertheless, it is difficult to distinguish these actions, as the antibacterial activity evaluation if frequently based on the most known and basic methods such as disk-diffusion and broth microdilution for the determination of the diameter of the zone of inhibition, minimum inhibitory concentration (MIC), and minimum lethal concentration (MLC), and mixtures of methods, as can be seen in Table 2.
The antimicrobial activity of T. mastichina essential oil from the chemotype of Algarve and two chemotypes of Sesimbra (Estremadura) in Portugal, measured by disc agar diffusion method, was confirmed by Faleiro et al. [21]. The tested microorganisms (Escherichia coli, Proteus mirabilis, Salmonella subsp., Staphylococcus aureus, Listeria monocytogenes EGD) presented different sensitivities. In particular, T. mastichina essential oil (3 μL) from Algarve showed the highest activity against S. aureus showing a diameter of the zone of inhibition of 13.7 and 15.7 mm for the flower and leaf, respectively, while T. mastichina essential oil from Sesimbra (Estremadura) had the highest activity for S. aureus showing a diameter of the zone of inhibition of 13.3 mm for chemotype A. Additionally, the antimicrobial activity observed with T. mastichina essential oil was explored to determine if it was due to the main constituents present in the different oil chemotypes (linalool, 1,8-cineole and linalool/1,8-cineole (1:1) mixture); for this purpose, the antimicrobial activity of these constituents alone was tested. It was concluded a higher antimicrobial activity of linalool compared with 1,8-cineole. Moreover, possible antagonist and synergistic effects of the various constituents of the essential oil were registered, once E. coli was susceptible to linalool but not to the mixture of linalool plus 1,8-cineole, and for C. albicans the mixture of linalool plus 1,8-cineole produced a slight increase in the antimicrobial activity whereas was not susceptible to 1,8-cineole. In a previous work of the same authors, and using the same method, the results suggested that the higher antimicrobial activity of the T. mastichina essential oil against Salmonella was associated to higher amounts of camphor present in T. mastichina essential oil comparatively to the essential oils of other plants [16].
T. mastichina essential oils with origin in different bioclimatic zones from Murcia (Spain) showed activity (growth inhibition) against Gram-positive (methicillin-sensitive S. aureus), Gram-negative (E. coli), and fungi (C. albicans). However, some differences were identified among them, probably due to the influence of the clime in the composition of the essential oil. In particular, T. mastichina essential oil from the Supra-Mediterranean bioclimatic zone (Moratalla, Spain) produced higher inhibition against C. albicans than the T. mastichina essential oils from other bioclimatic zones (Caravaca de la Cruz and Lorca, Spain) due to the high concentration of linalool [4]. However, other studies reported lower antibacterial activities of T. mastichina essential oil than those found in this study [29,45]. Recently Arantes et al. [2] described the T. mastichina essential oil broad spectrum of antibacterial activity against several strains. It was observed higher susceptibility (lower MICs) observed in Gram-negative bacteria (E. coli, Morganella morganii, P. mirabilis, Salmonella enteritidis, Salmonella typhimurium, and Pseudomonas aeruginosa) than in Gram-positive ones (methicillin-sensitive S. aureus, Staphylococcus epidermidis, and Enterococcus faecalis) for both agar disc diffusion assay and MICs determination by broth microdilution assay. The higher antibacterial activity against Gram-negative is suggested to be correlated with the presence of monoterpene and phenolic compounds capable of disintegrating the outer membrane of Gram-negative strains. In fact, essential oils are characterized by unique antibacterial potential due to the high number of chemical compounds present in their composition, which act simultaneously, preventing resistance mechanisms in bacteria. Furthermore, synergistic interactions between compounds of essential oils can potentiate their natural antimicrobial effect. Thus, antimicrobial potential cannot be associated with only one component or mechanism of action. Nevertheless, due to the lipophilic character of essential oils, the mechanism of action could be related to the alteration of cell membrane properties.
The antifungal activity of T. mastichina essential oils from Sesimbra (Estremadura, Portugal) was observed against C. albicans [21]. The antifungal capacity of the T. mastichina essential oil against Candida spp. have also been evaluated through the macrodilution method that enables the determination of MIC and MLC [26]. Flow cytometry was also used as a complementary method for the study of the mechanisms responsible for antifungal activity. T. mastichina essential oil showed higher inhibition compared to the other Thymus species tested, with a lower MIC concentration obtained for T. mastichina against Candida spp. varied from 1.25 to 10.00 μL/mL, depending on the species of Candida, while the MLC remained at 5 μL/mL for almost all species. This study described the potent antifungal activity of T. mastichina essential oil against Candida spp., warranting future therapeutic trials on mucocutaneous candidosis. Compared with other studies, similar MIC values for Candida were found using T. mastichina essential oil from Portugal [4]. A remarkable increase in antifungal activity of the mixture of extracts of Rosmarinus officinalis, Salvia lavandulifolia, T. mastichina, and chitosan against different yeasts (C. albicans, Pichia anomala, Pichia membranaefaciens, and Saccharomyces cerevisiae) and filamentous fungi (Aspergillus niger and Penicillium digitatum strains belonging to the collection of fungi isolated from citrus) was observed [53]. However, the results obtained did not enable the determination of MICs or minimum fungicidal concentrations (MFCs) because the values were higher than the maximum concentrations tested. Additionally, the fungicide activity of T. mastichina extracts (at 20–25 mg/mL) from plants micropropagated in vitro against Aspergillus fumigatus was demonstrated for the first time [56]. In another study, the antifungal capacity of T. mastichina essential oil was determined against Fusarium spp. using the agar dilution method. T. mastichina essential oil showed antifungal activity against pathogenic fungi strains of the genus Fusarium with MICs and MFCs ranging from 1500 to 2100 μg/mL and from 2.0 to 2.4 mg/mL, respectively. In this study, the antifungal activity of the two main constituents, 1,8-cineole and linalool, was also evaluated and considering the obtained MICs and MFCs, the antifungal activity of the essential oil seemed to be due to the presence of major constituents [41].
On the other hand, the potential use of T. mastichina essential oil as an active and functional ingredient in food products, and the antimicrobial activity against zoonotic and food spoilers and foodborne microorganisms was evaluated in several studies.
The effect of T. mastichina essential oil was evaluated on several bacteria of the Enterobacteriaceae family (E. coli, Salmonella spp.) with an origin in poultry and pigs species, was registered with MIC values with 4% (v/v) [29], as well as in other studies against methicillin-sensitive S. aureus and S. epidermidis isolates from ovine mastitic milk [48].
Gram-negative bacteria (E. coli, Salmonella enterica, and Enterobacter aerogenes) and Gram-positive bacteria (Bacillus cereus and methicillin-resistant S. aureus) were used for determination of MIC, through dilution and microdilution techniques, of a mixture of extracts of Rosmarinus officinalis, Salvia lavandulifolia, T. mastichina, and chitosan [53]. All tested extracts demonstrated noticeable antimicrobial activities against spoilage and foodborne pathogens such as B. cereus, methicillin-resistant S. aureus, E. coli, E. aerogenes, S. enterica, and yeast-like fungi, without interference in sensory properties. Vieira et al. [45] also observed T. mastichina essential oil activity, with MIC values of 15 mg/mL (Bacillus subtilis and E. coli) and 20 mg/mL (methicillin-sensitive S. aureus and P. aeruginosa); and the same pattern for MLC, with a value of 40 mg/mL for S. aureus, 30 mg/mL for B. subtilis and E. coli, and 70 mg/mL for P. aeruginosa, and suggesting this aromatic plant to be used in control pathogenic microorganisms in deteriorating foods. In another study, the antibacterial activity of T. mastichina essential oil was assayed in vitro by a microdilution method against both Gram-positive (Listeria innocua, methicillin-resistant S. aureus, and B. cereus) and Gram-negative bacteria (S. enterica and E. coli). In this study, the inhibition percentage increased with the T. mastichina essential oil concentration and higher inhibition was observed for L. innocua [44]. Furthermore, the antimicrobial activity of whey protein isolate-based edible films incorporated with T. mastichina essential oil were tested against Gram-positive bacteria (L. innocua and methicillin-resistant S. aureus) and Gram-negative bacteria (S. enteritidis and Pseudomonas fragi) to be useful as a coating in the food industry. In this context, it should be highlighted that the antimicrobial activity was only observed against L. innocua and using the whey protein films containing 7% and 8% of T. mastichina essential oil [34]. This work suggests the possibility of using films incorporating essential oils on food systems.
The active antimicrobial activity of T. mastichina essential oil (30 μL) applied through the disk-diffusion method was confirmed by Ballester-Costa et al. [35] against L. innocua and Alcaligenes faecalis, Serratia marcescens, Enterobacter amnigenus, and Enterobacter gergoviae, but not active against P. fragi, Pseudomonas fluorescens, Aeromonas hydrophila, Shewanella putrefaciens, Achromobacter denitrificans, and E. gergoviae. Additionally, MIC of T. matichina essential oil determined by microdilution assay was between 3.75 and 7.5 μL/mL for all strains. The differences obtained in both methods are related to the lower dispersion of the essential oils on a solid medium and consequently reduced ability to access to the microorganism in the disk diffusion method, confirming the unreliability of this method for essential oil evaluation. Posteriorly, the same authors tested the effect of chitosan edible film disks incorporated with the essential oil of T. mastichina at concentrations of 1% and 2% against L. innocua, S. marcescens, E. amnigenus, and A. faecalis. At both concentrations, antibacterial activity was observed for S. marcescens, L. innocua, and A. faecalis, with activity against S. marcescens being higher. However, antibacterial activity against E. amnigenus was not registered [54]. Besides, in the following year, they evaluated the activity of T. mastichina essential oil (30 μL), applied through the disk-diffusion method, against the bacteria A. denitrificans, A. faecalis, A. hydrophila, E. amnigenus, E. gergoviae, L. innocua, P. fluorescens, P. fragi, S. marcescens, and S. putrefaciens using, as culture medium, extracts from meat homogenates (minced beef, cooked Ham, or dry-cured sausage). T. mastichina essential oils were extremely active against L. innocua in minced beef and active for A. hydrophila in dry-cured sausage, while for the remaining bacteria only moderate activity or absence of activity was found [55]. In this way, it was suggested the use of T. mastichina essential oil as a “green” preservative agent in the food industry, per se or incorporated in edible films. In addition, it should be highlighted that its efficacy as an antibacterial agent has been demonstrated in model systems that closely simulate food composition.
Due to the serious damage caused by fungal pathogens of agricultural interest, the possible future application of the essential oils as alternative antifungal agents was evaluated by [47]. In this study, T. mastichina essential oil showed either partial or complete antifungal activity against plant and mushroom pathogenic fungi (Sclerotinia sclerotiorum, Fusarium oxysporum, Phytophthora parasitica, Alternaria brassicae, and Cladobotryum mycophilum) by the disk-diffusion assay; the inhibitory effect of essential oils was dose-dependent on the eight tested fungi enabling the determination of ED50 values for most of them.
Rapid antibacterial screening of essential oils using the agar diffusion technique is usually conducted. However, the lack of standardized methods makes direct comparison of results between studies difficult [57]. The problems related to oils dispersion and lipophilic constituents in aqueous media, and varying methods for determining numbers of viable bacteria remaining after the addition of the oil were the main causes of unreliability and inconsistent results obtained from disc diffusion, well diffusion, and agar dilution methods. Nevertheless, the broth dilution method, using emulsifier, seems to be the most accurate method for testing the antimicrobial activity of the hydrophobic and viscous essential oils.

4.2. Antioxidant Activity

The use of antioxidants is useful in the food industry to avoid rancidity and/or deterioration of foods [58] and also to prevent reactive oxygen species (ROS) formation, such as superoxide anion, hydrogen peroxide, and hydroxyl radicals. The ROS are capable of inducing lipid peroxidation, which may result in damage of membranes, lipids, lipoproteins, and induce DNA mutations that are linked to several diseases such as rheumatoid arthritis, atherosclerosis, ischemia, carcinogenesis, and aging [31]. The antioxidant properties of different T. mastichina plant extracts, essential oils, and pure compounds have been evaluated using a quite diverse number of in vitro assays, namely, those that evaluate lipid peroxidation, free radical scavenging ability, and chelating metal ions. In a study conducted by Miguel et al. [22], T. mastichina essential oil, as well as its main constituents (1,8-cineole and linalool), evaluated through the peroxide values expressed as percentage of inhibition, showed antioxidant activity higher than that shown by the synthetic antioxidant butylated hydroxytoluene (BHT). Nevertheless, the results cannot be explained only by some of its constituents because there may be synergistic or antagonistic effects among them. Due to the demonstrated antioxidant activity, essential oils of this species seem to be a good alternative to some synthetic antioxidants. Miguel et al. [25] conducted another study, in which T. mastichina essential oil was tested by a modified thiobarbituric acid-reactive substances (TBARS) assay in which the antioxidant capacity was evaluated measuring the ability to inhibit lipid peroxidation. In this modified TBARS assay egg yolk was used (as a lipid-rich medium) in the presence or absence of the radical inducer of lipid peroxidation, 2,2′-azobis (2 amidinopropane) dihydrochloride (ABAP). At concentrations of 62.5–500 mg/L of essential oil, the antioxidant capacity in the absence of the peroxyl radical inducer ABAP, presented values between 9.6% and 38.9% and in the presence of the peroxyl radical inducer, ABAP lower values were achieved (−19.5–16.0%). In 2007, the same research group compared the antioxidant activity of T. mastichina essential oils, over a concentration range (160–1000 mg/L), isolated from different populations. The highest differences in the antioxidant activities of these essential oils were observed at the lowest concentration tested (160 mg/L), in which the T. mastichina essential oil from Mértola showed the lowest activity (20%), whereas T. mastichina essential oil from Sesimbra exhibited the highest activity (42%). Similarly, for the highest concentration tested (1000 mg/L), T. mastichina essential oil from Mértola showed an antioxidant index of 59% and T. mastichina essential oil from Sesimbra presented an inhibition percentage of 79%. At a concentration of 1000 mg/L, the T. mastichina essential oils from Vila Real de Santo António and Sesimbra showed a higher ability to inhibit lipid oxidation than α-tocopherol and were within the same range of activity of BHA. In comparison with assays without ABAP, the presence of the radical inducer reduced the ability of T. mastichina essential oils to prevent oxidation, particularly at concentrations of 160, 800, and 1000 mg/L [30].
In a study conducted by Galego et al. [31], the antioxidant activity of T. mastichina essential oil was determined using different methods, such as TBARS, measuring the scavenging effect of the substances on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals, determining the ferric reducing antioxidant power (FRAP) based on the principle that substances, which have reduction potential, react with potassium ferricyanide (Fe3+) to form potassium ferrocyanide (Fe2+), which then reacts with ferric chloride to form ferric–ferrous complex, and also monitoring the chelating effect on ferrous ions (Fe2+). The results showed that even at higher concentrations of T. mastichina essential oil (1000 mg/L), the antioxidant index was around 50% as observed with the TBARS method, while for the synthetic antioxidants, BHA and BHT, the antioxidant index was approximately 100%. In other methods, the difference between the activity of the essential oil and synthetic antioxidants BHA and BHT was more accentuated showing lesser antioxidant activity.
According to Bentes et al. [32], the antioxidant activities of T. mastichina essential oil were screened by five different methods: DPPH free radical scavenging, modified TBARS (using egg yolk as a lipid-rich medium) for measuring the inhibition of lipid peroxidation, FRAP assay based on the reduction of ferric iron (Fe3+) to ferrous iron (Fe2+) by antioxidants present in the samples, chelating activity on ferrous ions (Fe2+), and superoxide anion radical scavenging. With the DPPH free radical scavenging assay, T. mastichina essential oil was almost totally ineffective as an antioxidant, in contrast to the remaining water-soluble hydrodistillation-aqueous phase extract that showed similar activity to that of α-tocopherol, particularly at higher concentrations (75 and 100 mg/L). This result suggests that a considerable portion of the antioxidant compounds were retained in the remaining hydrodistillation-aqueous water. In this study, the FRAP assay of T. mastichina essential oil was also compared. However, the correlation between DPPH and the FRAP assay activities was not as clear in the evaluation of different extracts. Whereas the hydrodistillation-aqueous phase extracts were the best antioxidants when evaluated by DPPH, the T. mastichina methanolic extract had a greater capacity for reducing Fe3+ than the hydrodistillation-aqueous phase extract. In addition, in the superoxide anion assay, only the hydrodistillation-aqueous phase and methanolic extracts were able to scavenge superoxide radicals, but the first ones were the most effective. The superoxide radical scavenging capacity of these extracts was even higher than that of the positive control (ascorbic acid, particularly at 500 mg/L). T. mastichina methanol extracts were powerful superoxide radical scavengers with 40–60% activity.
To determine the antioxidant activity in plant extracts, four different methods were used: the DPPH radical scavenging assay, the TBARS assay in brain homogenates, the FRAP assay of ferric iron (Fe3+) to ferrous iron (Fe2+), and the system β-carotene/linoleic acid based on the inhibition of β-carotene bleaching in the presence of linoleic acid radicals. The IC50 in the β-carotene/linoleic acid assay was achieved at a value of 0.90 mg/mL, in the DPPH radical scavenging assay, the value obtained was 0.69 mg/mL, the TBARS assay yielded a value of 0.43 mg/mL, and in the FRAP assay, the lowest value was obtained at 0.23 mg/mL [13].
As Asensio-S.-Manzanera et al. [33] reported, the DPPH and FRAP assays were used to evaluate the antioxidant activity on dry plant extracts of T. mastichina and dry residues after hydrodistillation. In the dry plant extracts, a scavenging effect was observed through the assays of DPPH (EC50 0.59–1.78 mg/mL) and FRAP (EC50 0.77–2.05 mg/mL). While for the hydrodistilled residue, the EC50 values were higher, showing less antioxidant activity. These results could be related to the higher phenol content in the dry extracts compared with the hydrodistilled residue, indicating that a considerable amount of antioxidants were retained in the remaining hydrodistilled water and T. mastichina essential oil.
Albano et al. [14], evaluated the antioxidant activity of T. mastichina essential oil and decoction water extract. The DPPH method was used with the essential oil and decoction water extract, while the scavenging activity of the superoxide anion radical was only used successfully with decoction water extract. For the DPPH method, the IC50 of the essential oil was much higher (6706.8 μg/mL) than that of the extract (4.2 μg/mL). The evaluation of the antioxidant activity by the superoxide anion scavenging activity method in the extract revealed that the IC50 of T. mastichina was 14.8 μg/mL. In this study, no correlation was detected between total phenols and removal of superoxide anion radicals.
The antioxidant activity of T. mastichina ethanolic extracts, obtained by the Soxhlet system or ultrasound method, was also evaluated through the β-carotene/linoleate model system, FRAP, DPPH radical scavenging, and iron and copper ion chelation. In general, good antioxidant activities were obtained; in particular, for the T. mastichina extract obtained by Soxhlet extraction, which was even comparable to the antioxidant standard red grape pomace [51].
In a study conducted by Delgado et al. [37], the DPPH and FRAP assays of the methanolic extracts and essential oils from 20 different populations were examined. All methanolic extracts and essential oils presented a similar concentration-dependent pattern, increasing the scavenging activity against DPPH with the increase in concentration. However, much higher DPPH radical scavenging abilities were obtained with the methanolic extracts than with the essential oils. The results of the inhibition of DPPH radicals ranged between 86.6% and 93.9% when the highest methanolic extract concentration was used. In contrast, the essential oils of T. mastichina presented a much lower DPPH radical scavenging activity, varying between 30.8% and 57.7%, even when the highest concentration was used. Relative to the reductive power assay, it was only determined for the methanolic extracts because it was not possible to perform the assay correctly with the essential oils. Interestingly, in this study, the authors tried to relate the antioxidant activity to their chemical composition. In fact, T. mastichina methanolic extracts were rich in rosmarinic acid, which is a polyphenol carboxylic acid, known for possessing antioxidant activity, whereas the essential oils had low contents of thymol, among others, that could explain the low antioxidant activity.
The antioxidant activity of 14 populations of T. mastichina methanolic extracts grown in an experimental plot was analyzed by DPPH and FRAP assays to determine antioxidant activity. Population means for DPPH activity ranges were 44–98 mg TE/g dry weight (DW), while FRAP antioxidant capacity was 52–115 mg of Trolox equivalents (TE)/g DW. In general, populations with high DPPH free radical scavenging assay also showed high FRAP antioxidant activity and vice-versa. In this study, the rosmarinic acid contributed mainly to the FRAP antioxidant capacity and total phenolic content, while the unknown compound (peak 3) contributed mainly to the DPPH assay. This study showed high intrapopulation variability and, above all, high interpopulation variability [9].
Chitosan edible films incorporated with T. mastichina essential oil (concentrations of 1% and 2%) were tested by DPPH and FRAP methods. The DPPH method demonstrated lower values (0.29 and 0.44 mg/g, respectively) compared to the FRAP method (2.21 and 3.99 mg/g, respectively) [54]. These investigators also evaluated the antioxidant activity but under different conditions. The concentrations used ranged from 0.23 to 30 mg/mL of T. mastichina essential oil for DPPH methods, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activity assay, and FRAP assay, while the concentrations used ranged from 0.15 to 20 mg/mL of T. mastichina essential oil for the ferrous ion-chelating ability assay. The DPPH method showed the lowest IC50 values (3.11 mg/mL), followed by the ABTS radical scavenging method (3.73 mg/mL), followed by the ferrous ion-chelating activity (9.61 mg/mL). Relative to the FRAP assay, the results were 19.26 mg TE/mL. T. mastichina essential oil can be used in general by the food and pharmaceutical industry as a potential natural additive, replacing or reducing the use of chemical substances, since it has antioxidant properties [55].
In the study conducted by Delgado-Adámez et al. [44], the antioxidant activity of T. mastichina essential oil showed an antioxidant activity lower than 4 g Trolox/L determined by the ABTS radical method.
In another study, the antioxidant activities of T. mastichina essential oil and aqueous extract were evaluated. The essential oil in the β-carotene/linoleic acid method presented an IC50 of 0.622 mg/mL, while the aqueous extract presented values of 0.017 mg/mL activity. In the radical DPPH method, the IC50 values were 9.052 and 0.104 mg/mL for the essential oil and aqueous extract, respectively. Finally, for the FRAP test, the IC50 values presented the same pattern (18.687 and 0.109 mg/mL for the essential oil and aqueous extract, respectively). Thus, it was clear that the extract showed higher antioxidant activity than the essential oil due to the high content of phenolic compounds in extracts [43]. These results are in accordance with the study of Albano et al. [14], in which the extracts also showed higher scavenging ability. In a recent study from the same investigators, the antioxidant activity of T. mastichina essential oil was corroborated through the DPPH radical method, FRAP assay, and β-carotene/linoleic acid system. This activity could be related to the high content of oxygenated monoterpenes (85.9%), which act as radical scavengers and ferric reducers with high activity to protect the lipid substrate [2].
The antioxidant activities of T. mastichina essential oils have been evaluated using several complementary methods: oxygen radical absorbance capacity (ORAC) that measures the antioxidant capacity against peroxyl radicals, ABTS, DPPH, TBARS, and chelating power. The results obtained in the different methods were the following: ORAC method (163.5–735.1 mgTE/g), ABTS method (0.8–4.3 mg TE/g), DPPH assay (53.5–76.1 mg TE/kg), TBARS method (0.9–1.2 mg BHT equivalents (BHTE)/g), and chelating power (0.6–1.6 mg ethylenediaminetetraacetic acid equivalents (EDTAE)/g). In general, the different antioxidant activities were related to the individual constituents that were also tested in these assays [4].
Taghouti et al. [10] showed that the T. mastichina hydroethanolic extract presented a significantly higher scavenging activity of the ABTS radical cation (≈1.48 mmol TE/g extract) than the aqueous decoction extract (≈0.96 mmol TE/g extract). For the hydroxyl radical and nitric oxide radical scavenging assays, both extracts showed a similar capacity for scavenging. These screening assays showed that T. mastichina extracts may be a potential source of phenolic compounds with relevant antioxidant activities, inclusively using the decoction that is the traditional method of consumption.

4.3. Anticancer Activity

Dichloromethane and ethanol extracts from the aerial parts of T. mastichina were evaluated regarding anticancer activity on the colon cancer cell line HCT, presenting IC50 values of 2.8 and 12 μg/mL, respectively. Additionally, one constituent of the extract, ursolic acid, was found to have an IC50 value of 6.8 μg/mL, while the other compounds in the extract were inactive with an IC50 > 20 μg/mL. A mixture of oleanolic and ursolic acid showed higher cytotoxicity than pure ursolic acid (IC50 of 2.8 μg/mL). The presence of these constituents identified by colon cancer cytotoxicity-guided activity indicates that T. mastichina extracts may have a protective effect against colon cancer [52].
The cytotoxic effects of T. mastichina essential oil were evaluated on human epithelioid cervix carcinoma (HeLa) and human histiocytic leukemia (U937) cell lines. A dose-dependent decrease in the survival of both tumor cell lines was observed after treatment with T. mastichina essential oil; this decrease was statistically significant at a concentration of 0.1% (v/v) T. mastichina essential oil [44].
The antiproliferative effect of T. mastichina essential oil against human breast carcinoma cell line MDA-MB-231 was also evaluated, showing an IC50 value of 108.5 μg/mL. From the literature, studies reported that antiproliferative activity could be related to 1,8-cineole content and are dependent on the monoterpenes content and their ability to affect oxidative stress [2]. It has been appointed that the preventive effect of essential oils on cancer disorders could be related to the promotion of cell cycle arrest, stimulating cell apoptosis and DNA repair mechanisms, inhibiting cancer cell proliferation, metastasis formation, and multidrug resistance, which makes them potential candidates for adjuvant anticancer therapeutic agents.
In a recent study, a T. mastichina aqueous decoction and hydroethanolic extract presented a dose and time-dependent inhibitory effect on the cell viability of a human colon adenocarcinoma (Caco-2) cell line and human hepatocellular carcinoma (HepG2) cell line. The hydroethanolic extract presented higher antiproliferative activity/cytotoxicity on Caco-2 cells (IC50: 71.18 and 51.30 μg/mL after 24 and 48 h of incubation, respectively) than the aqueous decoction extracts (IC50: 220.68 and 95.65 μg/mL after 24 and 48 h of incubation, respectively), which was correlated with its higher phenolic content. In addition, it should be noted that the Caco-2 cells were more sensitive than HepG2 cells, as it presented lower IC50 values for both extracts [10].

4.4. Antiviral Activity

T. mastichina essential oil was evaluated for its ability to reduce or eliminate the most emergent foodborne viruses in the food industry, evaluating its potential to inactivate two model nonenveloped viruses, a human norovirus surrogate, murine norovirus (MNV-1) with RNA genome, and a human adenovirus serotype 2 (HAdV-2) with DNA genome. However, no significant reduction of virus titers was observed when T. mastichina essential oil was used at different temperatures and times [59].
The influenza virus is associated with respiratory tract complications. Thus, in a study conducted by Choi [46], T. mastichina essential oil demonstrated interesting anti-influenza activity of reducing visible cytopathic effects of the A/WS/33 virus. This anti-influenza A/WS/33 activity of T. mastichina essential oil appeared to be associated with the constituent linalool.

4.5. Insecticidal and Insect Repellent Activity

In recent years, plants have been identified for their insecticidal or larvicidal properties and used to control insect vectors offering an economically viable and ecofriendly approach. One of the studies was based on exposing Spodoptera littoralis larvae to T. mastichina essential oil and verifying larval mortality. The essential oil was highly toxic with a lethal concentration at 50% (LC50) of 19.3 mL/m3 when applied by fumigation. After topical application, T. mastichina essential oil was also highly toxic with a LC50 of 0.034 μL/larvae [60]. The same investigator also evaluated the topical and fumigant activity of essentials oils on the adult house fly (Musca domestica L.) and determined a topical LD50 of 33 μg/fly and fumigant LD50 of 7.3 μg/cm3 [61].

4.6. Anti-Alzheimer Activity

Alzheimer’s disease is characterized by the loss of cholinergic neurons, leading to the progressive reduction of acetylcholine in the brain and cognitive impairment. Inhibition of acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) has great potential in the treatment of Alzheimer’s disease and special focus has been directed to these targets.
Albano et al. [14] reported the AChE inhibition activity of T. mastichina essential oil for the first time, with IC50 values of 45.8 μg/mL related to the 1,8-cineole constituent. However, the assessment of decoction water extracts was not possible for AChE inhibition capacity. Aazza et al. [40] also reported AChE inhibition activity of T. mastichina essential oil but poor activity was observed (IC50 of 0.1 mg/mL), despite the fact that the main constituent was also 1,8-cineole.
In another study, T. mastichina essential oil revealed a high ability to inhibit cholinesterase activity with an IC50 of 78.8 and 217.1 μg/mL for AChE and BChE, respectively. The aqueous extract also showed AChE activity, with IC50 values of 1003.6 and 779.1 μg/mL for AChE and BChE, respectively. These results suggest that the essential oils and extracts of this aromatic plant could be useful in the treatment of Alzheimer’s disease [43].
Finally, T. mastichina essential oil was also reported to have AChE inhibition activity with an IC50 of 57.5–117.2 μg/mL. These results support the possible use of T. mastichina essential oils as an aid in the treatment of Alzheimer’s disease or in its prevention for people with family precedents [4].

4.7. Anti-Inflammatory Activity

The 5-lipoxygenase (5-LOX) activity is an assay used to evaluate both anti-inflammatory and antioxidant activities.
Albano and Miguel [50] evaluated the 5-LOX activity of deodorized (divided into three fractions: the first one suspended in methanol; the second fractionated with water and chloroform; the third with chloroform), organic (diethyl ether, ethyl ether, and n-butanol), and aqueous extracts of T. mastichina. This study reported that lower IC50 values (12.2 μg/mL) were obtained for the water-insoluble deodorized chloroformic fraction of deodorized extract. In contrast, a higher IC50 was obtained using diethyl ether, with an IC50 of 62.5 μg/mL. Finally, for the deodorized fraction suspended in methanol and the aqueous extract, it was not possible to determine the IC50. For most of these extracts in the 5-LOX assay, there was a correlation between phenol content and IC50 values, meaning that a higher phenolic content in the extract resulted in a lower 5-LOX activity.
The T. mastichina essential oil revealed anti-inflammatory activity, being able to inhibit 5-LOX, with an IC50 of 1084.5 μg/mL, whereas the extracts showed an IC50 of 66.7 μg/mL. The constituents of the T. mastichina essential oil have also been shown to be as effective as 5-LOX inhibitors, such as 1,8-cineole [14]. In another study, a similar IC50 of 0.73 mg/mL for the T. mastichina essential oil was also reported [40].
T. mastichina essential oil was reported to present 5-LOX inhibition activity that was expressed as the degree of inhibition (DI (%)). T. mastichina essential oil, at a concentration of 150 μg/mL, showed a DI between 40.8% and 56.7% [4].

4.8. α-Amylase and α-Glucosidase Activity

Inhibition of α-amylase and α-glucosidase activity was also studied for T. mastichina essential oil, with reported IC50 values of 4.6 and 0.1 mg/mL, respectively [40]. The inhibition of these enzymes could result in the slow and prolonged release of glucose into circulation and, consequently, the retardation of sudden hyperglycemia after the consumption of a meal.

5. Conclusions

T. mastichina essential oil was obtained mainly by hydrodistillation, consisting mainly of 1,8-cineole (eucalyptol), linalool, limonene, camphor, borneol, and α-terpineol, as well as other volatile compounds. Conversely, despite being lesser studied, T. mastichina extracts using different solvents were also characterized, being composed of 2-methoxysalicylic acid, 3-methoxysalicylic acid apigenin, caffeic acid, chlorogenic acid, kaempferol, luteolin, quercetin, rosmarinic acid, sakuranetin, sterubin, salvianolic acid derivatives, and hexoside and glycoside derivatives, among other constituents.
T. mastichina has been traditionally used as a flavoring for food and in the treatment of health conditions due to its antiseptic, digestive, antirheumatic, and antitussive effects. Regarding the biological activities reported in different studies, T. mastichina essential oil and/or extracts also have antibacterial, antifungal, antioxidant, insecticide, repellent, antiviral, anti-Alzheimer, and anti-inflammatory activities. The antibacterial and antifungal activities of T. mastichina are an important characteristic for the use of these plants for production as natural antimicrobial agents that could be used as preservatives against diverse Gram-positive and negative bacteria and fungi. In addition, the antioxidant activity of T. mastichina was also largely explored through different assays, representing an interesting alternative to synthetic antioxidants. Although little attention has been paid to other activities, such as insecticide, repellent, antiviral, anti-Alzheimer, and anti-inflammatory activities, T. mastichina also showed interesting potential for these activities. In some studies, these effects were related to the composition and were tested to understand if some compounds were primarily responsible for the observed activity.
In conclusion, attending to its traditional use and reported biological activities, T. mastichina essential oil and/or extracts could present a noteworthy role as preservatives and salt substitutes in food industries, as perfumes in cosmetic industry, and as sources of bioactive compounds for pharmaceutical industries.

Supplementary Materials

The following are available online at https://www.mdpi.com/1424-8247/13/12/479/s1, Table S1: Obtention features and characterization of Thymus mastichina extracts and its main constituents and total phenolic and flavonoids contents, Figure S1: Chemical structures of majority of the identified constituents of the Thymus mastichina extracts (flavonoids, phenolic acids, phenolic terpene, steroid, triterpenoids and xanthophyll).

Author Contributions

Conceptualization, M.R., A.R.T.S.A.; writing—original draft preparation, M.R., A.C.L., F.V., M.F.; writing—review and editing, G.A., M.P.R., P.C., A.R.T.S.A.; funding acquisition, M.R., M.P.R., P.C., A.R.T.S.A. All authors have read and agreed to the published version of the manuscript.

Funding

This research was funded by Fundação para a Ciência e Tecnologia (FCT), Fundo Europeu de Desenvolvimento Regional (FEDER) and COMPETE 2020 for financial support under the research project “The development of dermo-biotechnological applications using natural resources in the Beira and Serra da Estrela regions—DermoBio” ref. SAICT-POL/23925/2016 presented in the Notice for the Presentation of Applications No. 02/SAICT/2016—Scientific Research and Technological Development Projects (IC & DT) in Copromotion.

Acknowledgments

The authors would like to thank to Conceição Matos from Planalto DouradoTM Essential Oils Enterprise for kindly providing the photos of Thymus mastichina from Freixedas, Guarda, Portugal.

Conflicts of Interest

The authors declare no conflict of interest.

References

  1. Utad, J.B. Ficha da Espécie Thymus mastichina. Available online: https://jb.utad.pt/especie/Thymus_mastichina (accessed on 23 July 2020).
  2. Arantes, S.M.; Piçarra, A.; Guerreiro, M.; Salvador, C.; Candeias, F.; Caldeira, A.T.; Martins, M.R. Toxicological and pharmacological properties of essential oils of Calamintha nepeta, Origanum virens and Thymus mastichina of Alentejo (Portugal). Food Chem. Toxicol. 2019, 133, 110747. [Google Scholar] [CrossRef] [PubMed]
  3. Póvoa, O.; Delgado, F. Tipos e Espécies de PAM. Guia Para a Produção de Plantas Aromáticas e Medicinais em Portugal. 2015. Available online: http://epam.pt/guia/tipos-e-especies-de-pam/ (accessed on 18 September 2020).
  4. Cutillas, A.-B.B.; Carrasco, A.; Martinez-Gutierrez, R.; Tomas, V.; Tudela, J. Thymus mastichina L. essential oils from Murcia (Spain): Composition and antioxidant, antienzymatic and antimicrobial bioactivities. PLoS ONE 2018, 13, e0190790. [Google Scholar] [CrossRef] [PubMed] [Green Version]
  5. Girón, V.; Garnatje, T.; Vallès, J.; Pérez-Collazos, E.; Catalán, P.; Valdés, B. Geographical distribution of diploid and tetraploid cytotypes of Thymus sect. mastichina (Lamiaceae) in the Iberian Peninsula, genome size and evolutionary implications. Folia Geobot. 2012, 47, 441–460. [Google Scholar]
  6. Méndez-Tovar, I.; Martín, H.; Santiago, Y.; Ibeas, A.; Herrero, B.; Asensio-S-Manzanera, M.C. Variation in morphological traits among Thymus mastichina (L.) L. populations. Genet. Resour. Crop Evol. 2015, 62, 1257–1267. [Google Scholar] [CrossRef]
  7. Miguel, G.; Guerrero, C.; Rodrigues, H.; Brito, J.; Venâncio, F.; Tavares, R.; Duarte, F. Effect of substrate on the essential oils composition of Thymus mastichina (L.) L. subsp. mastichina collected in Sesimbra region (Portugal). In Natural Products in the New Millennium: Prospects and Industrial Application; Springer: Dordrecht, The Netherlands, 2002; pp. 143–148. [Google Scholar]
  8. Miguel, M.G.; Duarte, F.L.; Venâncio, F.; Tavares, R. Comparison of the main components of the essential oils from flowers and leaves of Thymus mastichina (L.) L. ssp. mastichina collected at different regions of portugal. J. Essent. Oil Res. 2004, 16, 323–327. [Google Scholar]
  9. Méndez-Tovar, I.; Sponza, S.; Asensio-S-Manzanera, M.C.; Novak, J. Contribution of the main polyphenols of Thymus mastichina subsp: Mastichina to its antioxidant properties. Ind. Crops Prod. 2015, 66, 291–298. [Google Scholar] [CrossRef]
  10. Taghouti, M.; Martins-Gomes, C.; Schäfer, J.; Santos, J.A.; Bunzel, M.; Nunes, F.M.; Silva, A.M. Chemical characterization and bioactivity of extracts from Thymus mastichina: A Thymus with a distinct salvianolic acid composition. Antioxidants 2019, 9, 34. [Google Scholar] [CrossRef] [Green Version]
  11. Barros, L.; Carvalho, A.M.; Ferreira, I.C.F.R. From famine plants to tasty and fragrant spices: Three Lamiaceae of general dietary relevance in traditional cuisine of Trás-os-Montes (Portugal). LWT Food Sci. Technol. 2011, 44, 543–548. [Google Scholar] [CrossRef] [Green Version]
  12. Asensio-S-Manzanera, M.C.; Mendez, I.; Santiago, Y.; Martin, H.; Herrero, B. Phenolic compounds variability in hydrodistilled residue of Thymus mastichina. In VII Congreso Iberico de Agroingeniería y Ciencias Hortícolas: Innovar y Producir Para el Futuro; UPM: Madrid, Spain, 2014; pp. 2086–2091. [Google Scholar]
  13. Barros, L.; Heleno, S.A.; Carvalho, A.M.; Ferreira, I.C.F.R. Lamiaceae often used in Portuguese folk medicine as a source of powerful antioxidants: Vitamins and phenolics. LWT Food Sci. Technol. 2010, 43, 544–550. [Google Scholar] [CrossRef]
  14. Albano, S.M.; Sofia Lima, A.; Graça Miguel, M.; Pedro, L.G.; Barroso, J.G.; Figueiredo, A.C. Antioxidant, anti-5-lipoxygenase and antiacetylcholinesterase activities of essential oils and decoction waters of some aromatic plants. Rec. Nat. Prod. 2012, 6, 35–48. [Google Scholar]
  15. Salgueiro, L.R.; Vila, R.; Tomàs, X.; Cañigueral, S.; Da Cunha, A.P.; Adzet, T. Composition and variability of the essential oils of Thymus species from section mastichina from Portugal. Biochem. Syst. Ecol. 1997, 25, 659–672. [Google Scholar] [CrossRef]
  16. Faleiro, L.; Miguel, G.M.; Guerrero, C.A.C.; Brito, J.M.C. Antimicrobial activity of essential oils of Rosmarinus officinalis L., Thymus mastichina (L) L. ssp Mastichina and Thymus albicans Hofmanns & link. Acta Hortic. 1999, 501, 45–48. [Google Scholar]
  17. Jiménez-Carmona, M.M.; Ubera, J.L.; Luque De Castro, M.D. Comparison of continuous subcritical water extraction and hydrodistillation of marjoram essential oil. J. Chromatogr. A 1999, 855, 625–632. [Google Scholar] [CrossRef]
  18. Miguel, M.G.; Guerrero, C.A.C.; Brito, J.M.C.; Venâncio, F.; Tavares, R.; Martins, A.; Duarte, F. Essential oils from Thymus mastichina (L.) L. ssp. mastichina and Thymus albicans Hoffmanns & link. Acta Hortic. 1999, 500, 59–63. [Google Scholar]
  19. Miguel, M.G.; Duarte, F.; Venâncio, F.; Tavares, R. Chemical composition of the essential oils from Thymus mastichina over a day period. Acta Hortic. 2002, 597, 87–90. [Google Scholar] [CrossRef]
  20. Miguel, M.G.; Duarte, F.; Venâncio, F.; Tavares, R.; Guerrero, C.; Martins, H.; Carrasco, J. Changes of the chemical composition of the essential oil of portuguese Thymus mastichina in the course of two vegetation cycles. Acta Hortic. 2002, 576, 83–86. [Google Scholar] [CrossRef]
  21. Faleiro, M.L.; Miguel, M.G.; Ladeiro, F.; Venâncio, F.; Tavares, R.; Brito, J.C.; Figueiredo, A.C.; Barroso, J.G.; Pedro, L.G. Antimicrobial activity of essential oils isolated from Portuguese endemic species of Thymus. Lett. Appl. Microbiol. 2003, 36, 35–40. [Google Scholar] [CrossRef] [Green Version]
  22. Miguel, M.G.; Figueiredo, A.C.; Costa, M.M.; Martins, D.; Duarte, J.; Barroso, J.G.; Pedro, L.G. Effect of the volatile constituents isolated from Thymus albicans, Th. mastichina, Th. carnosus and Thymbra capitata in sunflower oil. Nahr. Food 2003, 47, 397–402. [Google Scholar] [CrossRef]
  23. Miguel, M.G.; Guerrero, C.; Rodrigues, H.; Brito, J.; Duarte, F.; Venâncio, F.; Tavares, R. Essential oils of Portuguese Thymus mastichina (L.) L. subsp. mastichina grown on different substrates and harvested on different dates. J. Hortic. Sci. Biotechnol. 2003, 78, 355–358. [Google Scholar]
  24. Miguel, M.G.; Guerrero, C.; Rodrigues, H.; Brito, J.C.; Duarte, F.; Venâncio, F.; Tavares, R. Main components of the essential oils from wild portuguese Thymus mastichina (L.) L. ssp. mastichina in different developmental stages or under culture conditions. J. Essent. Oil Res. 2004, 16, 111–114. [Google Scholar] [CrossRef]
  25. Miguel, G.; Simões, M.; Figueiredo, A.C.; Barroso, J.G.; Pedro, L.G.; Carvalho, L. Composition and antioxidant activities of the essential oils of Thymus caespititius, Thymus camphoratus and Thymus mastichina. Food Chem. 2004, 86, 183–188. [Google Scholar] [CrossRef]
  26. Pina-Vaz, C.; Rodrigues, A.G.; Pinto, E.; Costa-de-Oliveira, S.; Tavares, C.; Salgueiro, L.; Cavaleiro, C.; Gonçalves, M.J.; Martinez-de-Oliveira, J. Antifungal activity of Thymus oils and their major compounds. J. Eur. Acad. Dermatol. Venereol. 2004, 18, 73–78. [Google Scholar] [CrossRef] [PubMed]
  27. Moldão-Martins, M.; Beirão-da-Costa, S.; Neves, C.; Cavaleiro, C.; Salgueiro, L.; Luísa Beirão-da-Costa, M. Olive oil flavoured by the essential oils of Mentha × piperita and Thymus mastichina L. Food Qual. Prefer. 2004, 15, 447–452. [Google Scholar] [CrossRef]
  28. Miguel, M.G.; Falcato-Simões, M.; Figueiredo, A.C.; Barroso, J.M.G.; Pedro, L.G.; Carvalho, L.M. Evaluation of the antioxidant activity of Thymbra capitata, Thymus mastichina and Thymus camphoratus essential oils. J. Food Lipids 2005, 12, 181–197. [Google Scholar]
  29. Peñalver, P.; Huerta, B.; Borge, C.; Astorga, R.; Romero, R.; Perea, A. Antimicrobial activity of five essential oils against origin strains of the Enterobacteriaceae family. APMIS 2005, 113, 1–6. [Google Scholar] [CrossRef]
  30. Miguel, M.G.; Costa, L.A.; Figueiredo, A.C.; Barroso, J.G.; Pedro, L.G. Assessment of the antioxidant ability of Thymus albicans, Th. mastichina, Th. camphoratus and Th. carnosus essential oils by TBARS and Micellar Model systems. Nat. Prod. Commun. 2007, 2, 399–406. [Google Scholar]
  31. Galego, L.; Almeida, V.; Gonçalves, V.; Costa, M.; Monteiro, I.; Matos, F.; Miguel, G. Antioxidant activity of the essential oils of Thymbra capitata, Origanum vulgare, Thymus mastichina, and Calamintha baetica. Acta Hortic. 2008, 765, 325–334. [Google Scholar] [CrossRef]
  32. Bentes, J.; Miguel, M.G.; Monteiro, I.; Costa, M.; Figueiredo, A.C.; Barroso, J.G.; Pedro, L.G. Antioxidant activities of essential oils and extracts of Portuguese Thymbra capitata and Thymus mastichina. Ital. J. Food Sci. 2009, XVIII, 1–125. [Google Scholar]
  33. Asensio-S-Manzanera, M.C.; Martín, H.; Sanz, M.A.; Herrero, B. Antioxidant activity of Lavandula latifolia, Salvia lavandulifolia and Thymus mastichina collected in Spain. Acta Hortic. 2011, 925, 281–290. [Google Scholar] [CrossRef]
  34. Fernández-Pan, I.; Royo, M.; Ignacio Maté, J. Antimicrobial activity of whey protein isolate edible films with essential oils against food spoilers and foodborne pathogens. J. Food Sci. 2012, 77, M383–M390. [Google Scholar]
  35. Ballester-Costa, C.; Sendra, E.; Fernández-López, J.; Pérez-Álvarez, J.A.; Viuda-Martos, M. Chemical composition and in vitro antibacterial properties of essential oils of four Thymus species from organic growth. Ind. Crops Prod. 2013, 50, 304–311. [Google Scholar] [CrossRef]
  36. Faria, J.M.S.; Barbosa, P.; Bennett, R.N.; Mota, M.; Figueiredo, A.C. Bioactivity against Bursaphelenchus xylophilus: Nematotoxics from essential oils, essential oils fractions and decoction waters. Phytochemistry 2013, 94, 220–228. [Google Scholar] [CrossRef] [PubMed] [Green Version]
  37. Delgado, T.; Marinero, P.; Asensio-S-Manzanera, M.C.; Asensio, C.; Herrero, B.; Pereira, J.A.; Ramalhosa, E. Antioxidant activity of twenty wild Spanish Thymus mastichina L. populations and its relation with their chemical composition. LWT Food Sci. Technol. 2014, 57, 412–418. [Google Scholar] [CrossRef] [Green Version]
  38. Miguel, M.G.; Gago, C.; Antunes, M.D.; Megías, C.; Cortés-Giraldo, I.; Vioque, J.; Lima, A.S.; Figueiredo, A.C. Antioxidant and antiproliferative activities of the essential oils from Thymbra capitata and Thymus species grown in Portugal. Evid. Based Complement. Altern. Med. 2015, 2015, 1–8. [Google Scholar]
  39. Méndez-Tovar, I.; Sponza, S.; Asensio-S-Manzanera, C.; Schmiderer, C.; Novak, J. Volatile fraction differences for Lamiaceae species using different extraction methodologies. J. Essent. Oil Res. 2015, 27, 497–505. [Google Scholar] [CrossRef]
  40. Aazza, S.; El-Guendouz, S.; Miguel, M.G.; Dulce Antunes, M.; Leonor Faleiro, M.; Isabel Correia, A.; Cristina Figueiredo, A. Antioxidant, anti-inflammatory and anti-hyperglycaemic activities of essential oils from Thymbra capitata, Thymus albicans, Thymus caespititius, Thymus carnosus, Thymus lotocephalus and Thymus mastichina from Portugal. Nat. Prod. Commun. 2016, 11, 1029–1038. [Google Scholar]
  41. Fraternale, D.; Giamperi, L.; Ricci, D. Chemical Composition and antifungal activity of essential oil obtained from in vitro plants of Thymus mastichina L. J. Essent. Oil Res. 2003, 15, 278–281. [Google Scholar]
  42. Ibáñez, M.D.; Blázquez, M.A. Herbicidal value of essential oils from oregano-like flavour species. Food Agric. Immunol. 2017, 28, 1168–1180. [Google Scholar] [CrossRef] [Green Version]
  43. Arantes, S.; Piçarra, A.; Candeias, F.; Caldeira, A.T.; Martins, M.R.; Teixeira, D. Antioxidant activity and cholinesterase inhibition studies of four flavouring herbs from Alentejo. Nat. Prod. Res. 2017, 31, 2183–2187. [Google Scholar] [CrossRef] [Green Version]
  44. Delgado-Adámez, J.; Garrido, M.; Bote, M.E.; Fuentes-Pérez, M.C.; Espino, J.; Martín-Vertedor, D. Chemical composition and bioactivity of essential oils from flower and fruit of Thymbra capitata and Thymus species. J. Food Sci. Technol. 2017, 54, 1857–1865. [Google Scholar]
  45. Vieira, M.; Bessa, L.J.; Martins, M.R.; Arantes, S.; Teixeira, A.P.S.; Mendes, Â.; Martins da Costa, P.; Belo, A.D.F. Chemical composition, antibacterial, antibiofilm and synergistic properties of essential oils from Eucalyptus globulus Labill. and seven mediterranean aromatic plants. Chem. Biodivers. 2017, 14, e1700006. [Google Scholar] [CrossRef] [PubMed] [Green Version]
  46. Choi, H.-J. Chemical constituents of essential oils possessing anti-influenza A/WS/33 virus activity. Osong Public Health Res. Perspect. 2018, 9, 348–353. [Google Scholar] [CrossRef] [PubMed]
  47. Diánez, F.; Santos, M.; Parra, C.; Navarro, M.J.; Blanco, R.; Gea, F.J. Screening of antifungal activity of 12 essential oils against eight pathogenic fungi of vegetables and mushroom. Lett. Appl. Microbiol. 2018, 67, 400–410. [Google Scholar] [CrossRef] [PubMed]
  48. Queiroga, M.C.; Pinto Coelho, M.; Arantes, S.M.; Potes, M.E.; Martins, M.R. Antimicrobial activity of essential oils of Lamiaceae aromatic spices towards sheep mastitis-causing Staphylococcus aureus and Staphylococcus epidermidis. J. Essent. Oil Bear. Plants 2018, 21, 1155–1165. [Google Scholar] [CrossRef]
  49. Salehi, B.; Mishra, A.P.; Shukla, I.; Sharifi-Rad, M.; del Mar Contreras, M.; Segura-Carretero, A.; Fathi, H.; Nasrabadi, N.N.; Kobarfard, F.; Sharifi-Rad, J. Thymol, thyme, and other plant sources: Health and potential uses. Phyther. Res. 2018, 32, 1688–1706. [Google Scholar] [CrossRef]
  50. Albano, S.M.; Miguel, M.G. Biological activities of extracts of plants grown in Portugal. Ind. Crops Prod. 2011, 33, 338–343. [Google Scholar] [CrossRef]
  51. Sánchez-Vioque, R.; Polissiou, M.; Astraka, K.; de los Mozos-Pascual, M.; Tarantilis, P.; Herraiz-Peñalver, D.; Santana-Méridas, O. Polyphenol composition and antioxidant and metal chelating activities of the solid residues from the essential oil industry. Ind. Crops Prod. 2013, 49, 150–159. [Google Scholar] [CrossRef]
  52. Gordo, J.; Máximo, P.; Cabrita, E.; Lourenço, A.; Oliva, A.; Almeida, J.; Filipe, M.; Cruz, P.; Barcia, R.; Santos, M.; et al. Thymus mastichina: Chemical constituents and their anti-cancer activity. Nat. Prod. Commun. 2012, 7, 1491–1494. [Google Scholar]
  53. Giner, M.J.; Vegara, S.; Funes, L.; Martí, N.; Saura, D.; Micol, V.; Valero, M. Antimicrobial activity of food-compatible plant extracts and chitosan against naturally occurring micro-organisms in tomato juice. J. Sci. Food Agric. 2012, 92, 1917–1923. [Google Scholar] [CrossRef]
  54. Ballester-Costa, C.; Sendra, E.; Fernández-López, J.; Viuda-Martos, M. Evaluation of the antibacterial and antioxidant activities of chitosan edible films incorporated with organic essential oils obtained from four Thymus species. J. Food Sci. Technol. 2016, 53, 3374–3379. [Google Scholar] [CrossRef] [Green Version]
  55. Ballester-Costa, C.; Sendra, E.; Viuda-Martos, M. Assessment of antioxidant and antibacterial properties on meat homogenates of essential oils obtained from four Thymus species achieved from organic growth. Foods 2017, 6, 59. [Google Scholar] [CrossRef] [PubMed] [Green Version]
  56. Leal, F.; Coelho, A.C.; Soriano, T.; Alves, C.; Matos, M. Fungicide activity of Thymus mastichina and Mentha rotundifolia in plants in vitro. J. Med. Food 2013, 16, 273. [Google Scholar] [CrossRef]
  57. Hood, J.R.; Wilkinson, J.M.; Cavanagh, H.M.A. Evaluation of common antibacterial screening methods utilized in essential oil research. J. Essent. Oil Res. 2003, 15, 428–433. [Google Scholar] [CrossRef]
  58. Figueiredo, A.; Barroso, J.G.; Pedro, L.G.; Salgueiro, L.; Miguel, M.G.; Faleiro, M.L. Portuguese Thymbra and Thymus species volatiles: Chemical composition and biological activities. Curr. Pharm. Des. 2008, 14, 3120–3140. [Google Scholar] [CrossRef]
  59. Kovač, K.; Diez-Valcarce, M.; Raspor, P.; Hernández, M.; Rodríguez-Lázaro, D. Natural plant essential oils do not inactivate non-enveloped enteric viruses. Food Environ. Virol. 2012, 4, 209–212. [Google Scholar]
  60. Pavela, R. Insecticidal activity of some essential oils against larvae of Spodoptera littoralis. Fitoterapia 2005, 76, 691–696. [Google Scholar] [CrossRef] [PubMed]
  61. Pavela, R. Insecticidal properties of several essential oils on the house fly (Musca domestica L.). Phyther. Res. 2008, 22, 274–278. [Google Scholar] [CrossRef] [PubMed]
Pharmaceuticals 13 00479 g001 550
Figure 1. Thymus mastichina plant (source Planalto DouradoTM Essential Oils Enterprise, from Freixedas, Guarda, Portugal).
Figure 1. Thymus mastichina plant (source Planalto DouradoTM Essential Oils Enterprise, from Freixedas, Guarda, Portugal).
Pharmaceuticals 13 00479 g001
Pharmaceuticals 13 00479 g002 550
Figure 2. Chemical structures of main constituents of the Thymus mastichina essential oil categorized in oxygenated and hydrocarbons monoterpenes and hydrocarbon sesquiterpene.
Figure 2. Chemical structures of main constituents of the Thymus mastichina essential oil categorized in oxygenated and hydrocarbons monoterpenes and hydrocarbon sesquiterpene.
Pharmaceuticals 13 00479 g002
Table
Table 1. Obtention features and characterization of the Thymus mastichina essential oil and its main constituents (equal or higher than 5%).
Table 1. Obtention features and characterization of the Thymus mastichina essential oil and its main constituents (equal or higher than 5%).
Plant Material (Growth Phase)Period of YearSourceYieldMajor ConstituentsReference
Flowering branchesMay–JulyTrás-os-Montes; Beira Alta; Beira Baixa; Estremadura; Ribatejo; Alto Alentejo; Algarve (Portugal)2.2% (v/w)1,8-cineole (53.3%); linalool (5.5%)[15]
LeavesDecember; MayNave do Barão, Algarve (Portugal)-1,8-cineole (46.29%); camphor (10.77%); camphene (6.31%); α-pinene (5.23%)[16]
Leaves-Vadofresno, Córdoba (Spain)-1,8-cineole (24.81%)[17]
1,8-cineole (18.87%)
Leaves and flowersDecember; MayAlgarve (Portugal)-1,8-cineole (46.3–50.4%); camphor (9.6–10.8%); camphene (5.0–6.3%); α-pinene (4.0–5.3%);[18]
Leaves-S. Brás de Alportel, Algarve (Portugal)0.4–0.9% (v/w)1,8-cineole (50.2–61.0%); camphor (7.6–10,1%); δ-terpineol (6.5–9.7%); camphene (4.4–6.1%) [19]
Flowers1.6–2.2% (v/w)1,8-cineole (46.7–50.2%); δ-terpineol (5.9–8.2%)
Aerial partsDecember; May; June; October January; May, June; October (2 years) S. Brás de Alportel, Algarve (Portugal)-1,8-cineole (42.1–50.43%); camphor (7.4–11.5%); camphene (3.1–6.3%); α-terpineol (3.4–5.7%); trans-sabinene hydrate (0.2–5.6%); α-pinene (3.1–5.3%) [20]
Flowers (full flowering phase)MayS. Brás de Alportel, Algarve, Sotavento (Portugal)-1,8-cineole (46.9%); camphor (6.7%); α-terpineol (5.2%)[21]
Leaves (full flowering phase)1,8-cineole (42.4%); camphor (7.7%); borneol (6.8%); α-terpineol (6.1%)
Aerial parts (beginning of flowering phase)Sesimbra, Estremadura (Portugal)-Chemotype A (aerial parts): linalool (44.4%); 1,8-cineole (37.4%)
Chemotype B (aerial parts): linalool (61.4%); camphor (5.3%)
Aerial parts (flowering phase)-Algarve (Portugal)-1,8-cineole (45.3%); camphor (8.5%); camphene (6.6%); α-pinene (5.4%); limonene (5.2%); borneol (5.0%)[22]
Estremadura (Portugal) linalool (52.3%); 1,8-cineole (9.6%); limonene (6.4%); p-cymene (6.2%)
Aerial partsOctober; January; April; JuneNave do Barão, Algarve (Portugal)0.7–3.6% (v/w)1,8-cineole (45.1–58.6%); camphor (5.5–8.9%); α-pinene (4.6–6.8%); camphene (4.3–6.0%)[23]
Aerial parts (vegetative phase and flowering phase)October; MaySesimbra (Portugal)0.7–2.7% (v/w)linalool (58.7–69%); 1,8-cineole (1.1–10.8%); elemol (0.9–6.6%); camphor (2.4–5.3%) [24]
Aerial partsJanuaryDireção Regional de Agricultura de Trás-os-Montes (Portugal)1.3% (v/w)1,8-cineole (57.8%); limonene (10.8%)[25]
Aerial parts-Direção Regional de Agricultura de Trás-os-Montes, Mirandela (Portugal)-1,8-cineole (67.4%)[26]
LeavesJuneSesimbra (Portugal)2.2%linalool (68.5%); 1,8-cineole (9.4%)[8]
Flowers2.6%linalool (73.5%); 1,8-cineole (10.2%)
LeavesArrábida (Portugal)1.7%1,8-cineole (69.2%); linalool (6.3%)
Flowers3.5%1,8-cineole (54.6%); linalool (13.7%)
LeavesMértola (Portugal)2.0%1,8-cineole (44.2%)
Flowers3.0%1,8-cineole (39.4%); linalool (8.1%)
LeavesS. Brás de Alportel (Portugal)1.4%1,8-cineole (49.7%)
Flowers2.0%1,8-cineole (48.5%)
Aerial parts (flowering phase) Mirandela (Portugal)2.4% (v/w)1,8-cineole (64.1%); α-terpineol (5.6%)[27]
Aerial parts (vegetative phase)JanuaryAlgarve (Portugal)2.3% (v/w)1,8-cineole (49.4%); limonene (9.3%)[28]
Aerial parts-Córdoba (Spain)-1,8-cineole (45.67%); linalool (27.88%)[29]
Aerial parts-Mértola (Portugal) 1,8-cineole (61.0%)[30]
Vila Real de Santo António (Portugal)1.0–1.3% (v/w)1,8-cineole (49.4%)
Sesimbra (Portugal) linalool (39.7%); 1,8-cineole (9.6%)
Plants (flowering phase)-Direção Regional de Agricultura e Pescas do Algarve (Portugal)-1,8-cineole (41.0%); β-pinene + trans-sabinene (7.0%); camphor (6.9%); borneol (6.5%); α-pinene (6.0%); camphene (5.5%)[31]
Aerial parts (flowering phase)JuneDireção Regional de
Agricultura e Pescas do Algarve (Portugal)		4% (w/w)1,8-cineole (44%); camphor (10%); borneol (7%); camphene (7%); α-pinene (6%); α-terpineol (5%)[32]
Plant (flowering phase)SummerTordesillas, Valladolid; Truchas, Peradoones, Carrocera, Boñar, León; Almazán, Soria; Riaza, Villacastín, Segovia; Serranilos, Avila; Saldaña, Palencia (Spain)3.40–6.90%-[33]
Aerial parts-Direção Regional de Agricultura e Pescas do Algarve (Portugal)6.3% (w/w)1,8-cineole (49.4%); α-pinene (7.0%); camphene (6.9%); camphor (5.8%); β-pinene (5.3%)[14]
Whole plants-Barcelona (Spain)-1,8-cineole (52.57%); linalool (12.78%)[34]
Commercial samples: leaves, stem, and flowers-Esencias Martinez Lozano, Murcia (Spain)-1,8-cineole (51.94%); linalool (19.90%)[35]
Aerial parts (vegetative phase)-Coimbra (Portugal)1.17% (v/w)1,8-cineole (46%); limonene (23%)[36]
Aerial parts (flowering phase)June–JulyBéjar, Valdemierque, Mozarbez, Golpejas, Salamanca; Carrocera, Boñar, Truchas, Peranzanes, León; Salas de los
Infante, Lerma, Oña, Burgos; Villacastin, Riaza, Coca, Prádena, Segovia; Vinuesa, Aldealpozo, Almazán, Langa de Duero, Soria (Spain)		2.27–6.48% (v/w)1,8-cineole (56.80–69.60%); linalool (0.62–15.7%); α-terpineol (2.07–5.99%); β-pinene (1.72–5.63%); limonene (1.07–5.10%)[37]
Aerial parts-Vila Chã (Portugal)-1,8-cineole (47.4%); thymol (13.7%); p-cymene (9.7%); γ-terpinene (7.3%)[38]
Flowers and leavesJuneCarrocera, Léon (Spain) 1,8-cineole + limonene (61.6%); linalool (6%); β-pinene (5.7%)[39]
-1,8-cineole + limonene (69.3%)
1,8-cineole + limonene (64%)
Plants (flowering phase)-Algarve (Portugal)1.2% (v/w)1,8-cineole (52.8%); α-pinene (7.2%); camphene (7.2%); camphor (7.2%)[40]
Plants grown in vitro (all parts except roots)-Urbino (Italy)0.56% (v/w)1,8-cineole (55.6%); linalool (24.5%); β-pinene (5.9%)[41]
Commercial samples Planalto DouradoTM; Freixedas (Portugal)-1.8-cineole (49.94%); linalool (5.66%); α-terpineol (5.59%); β-pinene (5.54%)[42]
Aerial parts-Évora, Alentejo (Portugal)1.1% (v/w)1,8-cineole (72.0%); α-terpineol (9.0%)[43]
Flowers Badajoz (Spain)-limonene + 1,8-cineole (71.82%); β-myrcene (9.81%); α-terpineol (5.32%); camphene (5.15%)[44]
Fruits limonene + 1,8-cineole (78.37%); β-myrcene (5.69%); α-terpineol (5.05%)
LeavesSummerAlentejo (Portugal)-1,8-cineole (74.2%); α-terpenyl acetate (7.9%)[45]
Leaves-UNIQ F&F
Co., Ltd. (Seoul, Korea)		-β-pinene (5.81%); 1,8-cineole (64.61%); linalool (15.28%)[46]
Aerial partsJulyMurcia (Spain)1.8–3.6% (v/w)1,8-cineole (38.8–74.0%); linalool (13.3–42.7%)[4]
Leaves and stem-Ciudad Real (Spain)-1,8-cineole (43.26%); linalool (36.72%); linalyl acetate (5.58%)[47]
Commercial samples-Ervitas Catitas (Portugal) 1,8-cineole (55.9%); β-pinene (10.8%)[48]
Aerial parts Évora, Alentejo (Portugal)1.06% (v/w)1.8-cineole (71.2%); α-terpineol (9.7%)[2]
Table
Table 2. Antibacterial and antifungal activity of Thymus mastichina essential oils and extracts.
Table 2. Antibacterial and antifungal activity of Thymus mastichina essential oils and extracts.
OriginMicro-OrganismsSpeciesMeasured Response and Results ObtainedReferences
S. Brás de Alportel, Algarve, Sotavento (Portugal) Diameter of the zone of inhibition (mm), including the diameter of the disc (6 mm)[21]
FlowerLeaf
Gram-negative bacteriaEscherichia coli8.014.0
Proteus mirabilis7.07.3
Salmonella subsp.8.08.7
Gram-positive bacteriaStaphylococcus aureus13.715.7
Listeria monocytogenes EGD9.712.3
FungusCandida albicans10.011.0
Sesimbra, Estremadura (Portugal) Chemotype AChemotype B
Gram-negative bacteriaEscherichia coli7.510.6
Proteus mirabilis7.510.0
Salmonella subsp.6.37.0
Gram-positive bacteriaStaphylococcus aureus13.39.6
Listeria monocytogenes EGDND11.0
FungusCandida albicans10.613.6
Direção Regional de Agricultura de Trás-os-Montes, Mirandela (Portugal) MIC (μL/mL)MLC (μL/mL)[26]
FungiCandida albicans2.52.5
Candida albicans1.25–2.52.5
Candida albicans2.55.0
Candida tropicalis2.5–5.05.0
Candida tropicalis5.0–10.05.0
Candida glabrata1.25–2.55.0
Candida glabrata2.55.0
Candida krusei1.25–2.52.5
Candida guilhermondii1.251.25
Candida parapsilosis2.5–5.05.0
Córdoba (Spain) MIC (%, v/v)[29]
Gram-negative bacteriaEscherichia coli—origin in poultry4
Salmonella enteritidis—origin in poultry4
Salmonella essen—origin in poultry4
Escherichia coli (ETEC)—origin in pig4
Salmonella choleraesuis—origin in pig4
Salmonella typhimurium—origin in pig4
Barcelona (Spain) Area of the inhibition zone (mm2) excluding the film area[34]
6%7%8%9%
Gram-positive bacteriaListeria innocuaNA a0.79 a0.79 aNF a
Methicillin-resistant
Staphylococcus aureus		NA aNA aNA aNF a
Gram-negative bacteriaSalmonella enteritidisNA aNA aNA aNF a
Pseudomona fragiNA aNA aNA aNF a
Monteloeder, SL (Elche, Spain) MIC microdilution technique (μg/mL)MIC dilution technique (μg/mL)MBC broth dilution techniques (μg/mL)[53]
After 24 hAfter 48 hAfter 24 hAfter 48 hMicrodilutionTube dilution
Gram-negative bacteriaEscherichia coli12,800 b25,600 b12,800 b25,600 b51,200 b51,200 b
Salmonella enterica6400 b12,800 b12,800 b25,600 b25,600 b51,200 b
Enterobacter aerogenes12,800 b51,200 b51,200 b102,400 b51,200 b102,400 b
Gram-positive bacteriaBacillus cereus1600 b3200 b3200 b3200 b6400 b6400 b
Methicillin-resistant Staphylococcus aureus400 b800 b800 b1600 b1600 b3200 b
Esencias Martinez Lozano (Murcia, Spain) Diameter of the inhibition zone (mm) including disc diameter (9 mm)MIC (μL/mL)[35]
Gram-positive bacteriaListeria innocua26.833.75
Gram-negative bacteriaSerratia marcescens12.367.5
Pseudomonas fragi11.683.75
Pseudomonas fluorescens9.03.75
Aeromonas hydrophila11.293.75
Shewanella putrefaciens9.03.75
Achromobacter denitrificans10.693.75
Enterobacter amnigenus12.517.5
Enterobacter gergoviae12.147.5
Alcaligenes faecalis23.503.75
Esencias Martinez Lozano (Murcia, Spain) Diameter of the inhibition zone (mm) including disc diameter (10 mm)[54]
1%2%
Gram-positive bacteriaListeria innocua17.92 c25.51 c
Gram-negative bacteriaSerratia marcescens21.15 c32.36 c
Enterobacter amnigenusNA cNA c
Alcaligenes faecalis18.42 c28.29 c
Esencias Martinez Lozano (Murcia, Spain) Diameter of the inhibition zone (mm) including disc diameter (9 mm)[55]
Minced beefCooked hamDry-cured sausage
Gram-positive bacteriaListeria innocua34.9815.2319.45
Gram-negative bacteriaAchromobacter denitrificans11.2913.2915.87
Alcaligenes faecalis16.9115.3416.03
Aeromonas hydrophila14.712.1324.94
Enterobacter amnigenus10.9710.6917.31
Enterobacter gergoviae10.8213.819
Pseudomonas fluorescens12.0712.8616.7
Pseudomonas fragi11.6111.7814.19
Serratia marcescens11.8412.6911.49
Shewanella putrefaciens13.0914.3415.82
MIC (μg/mL)MFC (mg/mL)[41]
Urbino (Italy)FungiFusarium culmorum15002
Fusarium graminearum15002
Fusarium poae15002
Fusarium avenaceum15002
Fusarium equiseti21002.4
Fusarium semitectum20002.4
Fusarium sporotrichoides20002.4
Fusarium nivale20002.4
Alentejo (Portugal) MIC (mg/mL)MBC (mg/mL)[45]
Gram-positive bacteriaMethicillin-sensitive Staphylococcus aureus2040
Bacillus subtilis1530
Gram-negative bacteriaEscherichia coli1530
Pseudomonas aeruginosa2070
Ciudad Real (Spain) ED50[47]
FungiBotrytis cinerea-
Sclerotinia sclerotiorum14.87
Fusarium oxysporum58.0
Phytophthora parasitica22.0
Alternaria brassicae>100
Cladobotryum mycophilum14.1
Trichoderma agressivum-
Murcia (Spain) MIC (mg/mL)MBC (mg/mL)[4]
Gram-negative bacteriaEscherichia coli2.3–9.42.3–9.4
Gram-positive bacteriaMethicillin-sensitive Staphylococcus aureus2.3–4.74.6–4.7
FungusCandida albicans2.3–4.72.3–4.7
Ervitas Catitas (Portugal) Inhibition growth zone (mm)MIC (μg/mL)[48]
Gram-positive bacteriaMethicillin-sensitive
Staphylococcus aureus (isolates)		9.0–11.8500–4000 (or higher)
Staphylococcus epidermidis (isolates)ND; 9.0–13.84000–4000 (or higher)
Évora, Alentejo (Portugal) Inhibition growth zone (mm)MIC (μL/mL)[2]
Gram-positive bacteriaMethicillin-sensitive
Staphylococcus aureus		19>2
Staphylococcus epidermidis21>2
Enterococcus faecalis21>2
Gram-negative bacteriaEscherichia coli11>2
Morganella morganii171.1
Proteus mirabilis90.5
Salmonella enteritidis110.1
Salmonella typhimurium8>2
Pseudomonas aeruginosa171.1
ED50 (effective dose 50), concentration that inhibits mycelial growth by 50%; MBC, minimum bactericidal concentration; MFC, minimal fungicidal concentration; MIC, minimum inhibitory concentration; MLC, minimum lethal concentration; NA, not active; ND, not determined; NF, no film formed. a Whey protein isolate films incorporated with T. mastichina essential oil b Mixture of Rosmarinus officinalis, Salvia lavandulifolia, and T. mastichina and chitosan c Chitosan edible film disks incorporated with T. mastichina essential oil.
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Share and Cite

MDPI and ACS Style

Rodrigues, M.; Lopes, A.C.; Vaz, F.; Filipe, M.; Alves, G.; Ribeiro, M.P.; Coutinho, P.; Araujo, A.R.T.S. Thymus mastichina: Composition and Biological Properties with a Focus on Antimicrobial Activity. Pharmaceuticals 2020, 13, 479. https://doi.org/10.3390/ph13120479

AMA Style

Rodrigues M, Lopes AC, Vaz F, Filipe M, Alves G, Ribeiro MP, Coutinho P, Araujo ARTS. Thymus mastichina: Composition and Biological Properties with a Focus on Antimicrobial Activity. Pharmaceuticals. 2020; 13(12):479. https://doi.org/10.3390/ph13120479

Chicago/Turabian Style

Rodrigues, Márcio, Ana Clara Lopes, Filipa Vaz, Melanie Filipe, Gilberto Alves, Maximiano P. Ribeiro, Paula Coutinho, and André R. T. S. Araujo. 2020. "Thymus mastichina: Composition and Biological Properties with a Focus on Antimicrobial Activity" Pharmaceuticals 13, no. 12: 479. https://doi.org/10.3390/ph13120479

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop