CHEMICAL COMPOSITION AND ANTI-MICROBIAL ACTIVITY OF ESSENTIAL OIL FROM LEAVES OF THYMUS VULGARIS

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Abstract

Chemical composition and anti-microbialactivity of essential oil from leaves of Thymus vulgaris have been investigated. The highest yield of oil (1.60 %) of Thymus vulgaris leaves was successfully extracted by steam distillation. By using gas chromatography-mass spectrometry analysis (GC-MS), we have confirmed that the main component of Thymus vulgaris essential oil is Thymol, with content up to 50.84%. The in vitro anti-microbial activity was evaluated by Minimum Inhibitory Concentration (MIC) method. The results showed that the essential oil from Thyme leaves inhibited the growth of 2 microorganisms species: Staphylococcus aureus and Escherichia coli with the MIC values of 110 and 82,5 μg/mL, respectively.