Experimental determination of volatile organic compounds emitted by<i>Thymus vulgaris</i>

Chetehouna, Khaled; Courty, Léo; Lemée, Laurent; Garo, Jean-Pierre; Gillard, Philippe

doi:10.2495/fiva120161

Cited by 3 publications

(2 citation statements)

References 12 publications

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“…A number of reports on the essential oil composition of thyme leaves have been published. K. Chetehouna et al [4] identified and categorized the volatile compounds in thyme essential oil into 6 main groups: monoterpene, sesquiterpene, and oxygen derivatives composed of monoterpenic alcohol, monoterpenic phenol and monoterpenic ether. In addition, regardless of any variations in temperature and duration of the conducted experiments, the three main identified volatile components always were thymol, p-cymene and γ-terpinene.…”

Section: Introductionmentioning

confidence: 99%

VOLATILE COMPOSITION, ANTIOXIDANT PROPERTY AND ANTIMICROBIAL ACTIVITIES AGAINST FOOD-BORNE BACTERIA OF VIETNAMESE THYME (Thymus vulgaris L.) ESSENTIAL OIL

Quynh¹,

Trang²

2019

JST

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The essential oil (EO) obtained from the leaves of the thyme (Thymus vulgaris L.) grown in Vietnam was found to contain thymol (39.79%), cymene (17.33%), and γ-terpinene (13.45%) as the main volatile components. The antimicrobial activities of this oil were screened against several food-borne bacteria and fungi species. Significant growth inhibition effects against food-borne bacteria Escherichia coli, Staphylococcus aureus, Bacillus cereus, and Salmonella Typhimurium were observed using the standard disc diffusion method. Thyme EO showed the antibacterial effect against all the test pathogenic strains with the inhibition zones were 23.3 ± 0.4 mm, 24.7 ± 0.4 mm, 29.0 ± 0.7 mm, 32 ± 0.7 mm in diameter against B. subtilis, E. coli, S. Typhimurium and S. aureus, respectively. The minimum inhibitory concentration (MIC) determined by micro-dilution method in MHB liquid medium was 1.56 µl/ml. The bactericidal concentrations (MBC) was 3.13 µl/ml for three isolates from B. subtilis, E. coli, and S. aureus, while the MBC tested for S. typhi was 1.56 µl/ml. The antifungal properties of the thyme EO were also determined in this study against three important pathogenic fungi such as Candida albicans, Rhizoctonia solani and Fusarium oxysporum with the inhibition zones ranging approximately from 23.20 ± 0.06 to 44.10 ± 0.03 mm. On the other hands, the results also showed the antioxidant activity of Vietnamese thyme EO and suggested that thyme EO can be applied in food industries as natural flavoring preservatives/additives to control food spoilage and food born bacteria and fungi.

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Section: Introductionmentioning

confidence: 99%

VOLATILE COMPOSITION, ANTIOXIDANT PROPERTY AND ANTIMICROBIAL ACTIVITIES AGAINST FOOD-BORNE BACTERIA OF VIETNAMESE THYME (Thymus vulgaris L.) ESSENTIAL OIL

Quynh¹,

Trang²

2019

JST

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“…20,21 We investigated in previous works the emissions of five Mediterranean vegetal species, namely, Rosmarinus officinalis, Pinus pinea, Thymus vulgaris, Lavandula stoechas, and Cistus albidus, at leaves scale using a flash pyrolysis apparatus. 4,22 R. officinalis has also been studied at plant scale. 3,23 In order to get validation elements for the AFF thermochemical approach, we measured in previous works combustion characteristics of the main BVOCs (a-pinene, limonene, p-cymene) emitted by fire-heated vegetation.…”

Section: Introductionmentioning

confidence: 99%

Flammability limits of biogenic volatile organic compounds emitted by fire-heated vegetation (Rosmarinus officinalis) and their potential link with accelerating forest fires in canyons: A Froude-scaling approach

Chetehouna

Courty

Garo

et al. 2013

Journal of Fire Sciences

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The accelerating forest fire phenomenon for two real accidents is studied. This phenomenon is investigated using the thermochemical hypothesis, based on the ignition of a biogenic volatile organic compounds cloud accumulated in canyons. By heating a Rosmarinus officinalis plant in a specific hermetic enclosure, a mixture of 14 biogenic volatile organic compounds is identified and their mass fractions determined as temperature functions. The theoretical flammability limits of those components are calculated by means of empirical correlations. Froude-scaling law is applied to laboratory emission results to find the concentrations of biogenic volatile organic compounds at field scale. The comparison of the flammability limits with the calculated concentrations at real scale using this changing-scale analysis shows that the emitted biogenic volatile organic compounds can lead to an accelerating forest fire.

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Comparison of fire-produced gases from wind tunnel and small field experimental burns

Weise

Hao

Baker

et al. 2022

Int. J. Wildland Fire

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Composition of pyrolysis gases for wildland fuels is often determined using ground samples heated in non-oxidising environments. Results are applied to wildland fires where fuels change spatially and temporally, resulting in variable fire behaviour with variable heating. Though historically used, applicability of traditional pyrolysis results to the wildland fire setting is unknown. Pyrolytic and flaming combustion gases measured in wind tunnel fires and prescribed burns were compared using compositional data techniques. CO2 was dominant in both. Other dominant gases included CO, H2 and CH4. Relative amounts of CO, CO2 and CH4 were similar between fire phases (pyrolysis, flaming combustion); relatively more H2 was observed in pyrolysis samples. All gas log-ratios with CO2 in pyrolysis samples were larger than in flaming combustion samples. Presence of live plants significantly affected gas composition. A logistic regression model correctly classified 76% of the wind tunnel samples as pyrolysis or flaming combustion based on gas composition. The model predicted 60% of the field samples originated from pyrolysis. Fire location (wind tunnel, field) and fire phase affected gas composition. The compositional approach enabled analysis and modelling of gas compositions, producing results consistent with the basic characteristics of the data.

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Experimental determination of volatile organic compounds emitted byThymus vulgaris

Cited by 3 publications

References 12 publications

VOLATILE COMPOSITION, ANTIOXIDANT PROPERTY AND ANTIMICROBIAL ACTIVITIES AGAINST FOOD-BORNE BACTERIA OF VIETNAMESE THYME (Thymus vulgaris L.) ESSENTIAL OIL

VOLATILE COMPOSITION, ANTIOXIDANT PROPERTY AND ANTIMICROBIAL ACTIVITIES AGAINST FOOD-BORNE BACTERIA OF VIETNAMESE THYME (Thymus vulgaris L.) ESSENTIAL OIL

Flammability limits of biogenic volatile organic compounds emitted by fire-heated vegetation (Rosmarinus officinalis) and their potential link with accelerating forest fires in canyons: A Froude-scaling approach

Comparison of fire-produced gases from wind tunnel and small field experimental burns

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