Antimicrobial and Urease Inhibition Activity of Volatile Oil Obtained from Aerial Parts of Thyme (Thymus vulgaris L.)

The demand for T. vulgaris L. (Thyme) and its derivates has became popular since it has many biologically active components such as mainly antimicrobial, antiinflammatory, antioxidant characteristics. Especially, there were many researches on the antimicrobial performance of T. vulgaris L. essential oil. In this study, we analyzed the content of the essential oil of T. vulgaris aerial parts by using GCMS, its antimicrobial activity to some pathogens and urease inhibition activity. The major components of the oil in thyme were thymol (48.80%), γ-terpinene (15.26%), p-cymene (10.35%), linalol (3.87%), β-myrcene (3.20%). Then, The minimum inhibitory concentration (MIC) were determined against Escherichia coli (ATCC 25293), Bacillus subtilis (ATCC 6633), Staphylococcus aureus (ATCC 25925), Pseudomonas aureginosa, Candida albicans and Candida parapsilosis by using spectrophotometric microbroth technique. We showed that microoganisms were inhibited by the essential oil extracted thyme aerial parts at the end of the 24 hours incubation. Highest inhibition were reported against S. aureus (MIC=7.5 µg/mL), while lowest inhibition were found to be C. albicans (MIC=105.3 µg/mL). Also, the antiurease activities were tested against urease enzymes such as thiourea, spectrophotometrically. The essential oil (27.40±0.46%) of thyme showed higher urease inhibition activity than thiourea (23.08±0.19%). Consequently, it clearly suggested that the essential oil from T. vulgaris aerial parts are a potential source of antimicrobial and urease inhibitory ingredients for the drug and food industry.