Изменение состава эфирного масла Thymus vulgaris при различных условиях хранения и его антимикробная активность

Благодаря своим целебным свойствам чабрец (Thymus vulgaris L.) веками использовался в традиционной медицине, а сегодня он широко применяется в ароматерапии, косметологии и даже в качестве кулинарной добавки. Данное исследование посвящено изучению влияния хранения при различных температурах эфирных масел, извлеченных из надземных частей T. vulgaris, на химический состав и антимикробную активность. Эфирные масла были получены путем гидродистилляции высушенных на воздухе образцов и проанализированы с использованием газовой хроматографии (ГХ) и газовой хроматографии/массспектрометрии (ГХ/МС). В исследовании наблюдались изменения в составе эфирного масла при хранении в холодильнике (4 °C) и при комнатной температуре (25 °C) в течение трех месяцев. Результаты показали, что доли соединений с более низкими температурами кипения, такие как β-мирцен (2,29–0,20%) и α-пинен (2,74–0,24%), наряду с γ-терпиненом (7,84–4,81%) и п-цимолом (10,93–5,61%) в качестве предшественников тимола и карвакрола значительно снижались при хранении при комнатной температуре. Однако количество тимола и карвакрола увеличилось на 51,64 и 21,81% соответственно после трех месяцев хранения, что указывает на повышение индекса качества масла. Хранение эфирного масла в холодильнике привело к минимальным изменениям состава эфирного масла и сохранению его исходного качества. Кроме того, противомикробная активность эфирных масел была проверена с использованием метода микроразведения бульона, а также было продемонстрировано, что эфирные масла обоих способов хранения сохраняли свою противомикробную активность по сравнению со свежеэкстрагированными. Таким образом, полученные результаты полезны для производителей и потребителей эфирных масел в фармацевтической и косметической промышленности.

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