Characterization of bioactive and volatile profiles of thyme (Thymus vulgaris L.) teas as affected by infusion times

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorSönmezdağ, Ahmet Salih
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:44:35Z
dc.date.available2025-01-06T17:44:35Z
dc.date.issued2018
dc.description.abstractThe influence of different infusion times on phenolic, volatile, antioxidant, and colour properties of thyme (Thymus vulgaris L.) teas was investigated in the present study. The thyme teas were prepared using freshly boiled water at infusion times of 0, 2, and 5 min. The effect of infusion time on phenolics, volatiles, and antioxidant properties was clearly observed. Among the phenolic compounds identified in the samples by LC-MS-MS, luteolin-diglucuronide-glucuronide and protocatechuic acid-hexoside were identified for the first time ever in thyme teas, with the most dominant phenolic compound in all samples subsequently being luteolin-diglucuronide-glucuronide. A significant correlation between the phenolic compounds and antioxidant properties demonstrates that phenolic compounds affected the antioxidant potential of the thyme tea infusions. A total of 27 volatile compounds were identified and quantified in the samples. The main chemical group of the volatile compounds in the thyme teas was terpenes and represented almost 90% of the total volatiles in thyme teas. Among the terpenes, thymol (61.74-78.82%), p-cymene (8.92-17.90%) and carvacrol (4.41-5.62%) being the most abundant volatiles in all the teas. Results obtained by sensory evaluation indicate that taste panelists preferred thyme tea prepared at a 0-min infusion time.
dc.identifier.doi10.1007/s11694-018-9874-5
dc.identifier.endpage2580
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85049141153
dc.identifier.scopusqualityQ1
dc.identifier.startpage2570
dc.identifier.urihttps://doi.org/10.1007/s11694-018-9874-5
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3111
dc.identifier.volume12
dc.identifier.wosWOS:000452363700034
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectThymus vulgaris L
dc.subjectInfusion time
dc.subjectLC-MS-MS
dc.subjectPhenolics
dc.subjectVolatile compounds
dc.titleCharacterization of bioactive and volatile profiles of thyme (Thymus vulgaris L.) teas as affected by infusion times
dc.typeArticle

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