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Monographs of essential oils that have caused contact allergy / allergic contact dermatitis
Published in Anton C. de Groot, Monographs in Contact Allergy, 2021
Thyme oil is obtained by steam-distillation of fresh or dried leaves and flowering tops of the plant (2). Most commercial oils are of the thymol chemotype and generally contain 35-55% thymol. This oil is considered to have various pharmacological activities. It is used in foods (not only to flavor, but also to preserve meat and fats) (3), cosmetics, perfumery (to create spicy, leathery notes) and pharmaceuticals such as oral hygiene products (3,4,5,6). In addition, It is extensively used in phytotherapy and aromatherapy, though usually in low concentrations in the case of high carvacrol content (8,16).
Safety Evaluation of Essential Oils
Published in K. Hüsnü Can Başer, Gerhard Buchbauer, Handbook of Essential Oils, 2020
Since composition plays such a critical role in the evaluation, analytical identification requirements are also critical to the evaluation. Complete chemical characterization of the essential oil may be difficult or economically unfeasible based on the small volume of essential oil used as a flavor ingredient. In these few cases, mainly for low-volume essential oils, the unknown fraction may be appreciable and a large number of chemical constituents will not be identified. However, if the intake of the essential oil is low or significantly less than its intake from consumption of food (e.g., thyme) from which the essential oil is derived (e.g., thyme oil), there should be no significant concern for safety under conditions of intended use. For those cases in which chemical characterization of the essential oil is limited but the volume of intake is more significant, it may be necessary to perform additional analytical work to decrease the number of unidentified constituents or, in other cases, to perform selected toxicity studies on the essential oil itself. A principal goal of the safety evaluation of essential oils is that no congeneric groups that have significant human intakes should go unevaluated.
Catalog of Herbs
Published in James A. Duke, Handbook of Medicinal Herbs, 2018
Used to flavor or scent butters, cheeses, chowders, fish, liqueurs, meats, olives, onions, perfumes, pickles, poultry, sauces, soaps, soups, stews, stuffings, tomatoes, and vinegars. Some cooks (definitely not French) say “use thyme almost as freely as salt.” It is an ingredient of the liqueur Benedictine. Thyme is one of the better honey plants. If the bees won’t make your thyme honey add hot thyme tea to other honey types. Sheep who feed on thyme are said to develop an especially delicate flavor. Currently it is popular as a tisane, mixed with such herbs as mint and rosemary. Thyme butter spread over steak before cooking is good. Dried flowers, like lavender, are said to preserve linen from insects, scenting them at the same time. In sufficient dose, carvacrol and thymol have tracheal relaxant properties. Thymol and thyme oil act as secretomotoric and disinfectant agent Application of thyme extracts causes an important increase of mucus secretion of the bronchii. The antispasmodic action of thyme oil has been demonstrated, with the phenols generally regarded as the active agents. This may be true for the secretomotoric, secretolytic, and antiseptic effects. One author has suggested, though, that thyme oil increases the antitussive action of unknown, water-soluble components. Others report spasmolytic activity of fresh-plant extracts compared to inactivity in dried plants.
Thermal, structural, antimicrobial, and physicochemical characterisation of thyme essential oil encapsulated in β- and γ-cyclodextrin
Published in Journal of Microencapsulation, 2022
Jasim Ahmed, Mehrajfatema Z. Mulla, Hassan Al-Attar, Shaikhah AlZuwayed, Mohammed Ejaz, Sarah Al-Jassar, Harsha Jacob, Linu Thomas, Noor Al-Ruwaih, Antony Joseph
The antioxidant properties of the BCD, GCD, and thyme oil inclusion complexes were assessed for their DPPH radical scavenging activity (DRSA) (Table 2). As expected, both the cyclodextrins did not have any antioxidant properties. The TEO demonstrated antioxidant activity of about 84.50%. The introduction of thyme oil into the inclusion complex imparted the antioxidant activity. The percentage of DPPH inhibition increased with increasing the oil concentration, and therefore, the 20% (w/w) TEO containing inclusion complex exhibited higher antioxidant properties irrespective of the cyclodextrin type. This could be because of the effective complexion between the TEO and CD, which stabilises and delivers higher water solubility that leads to higher amounts of available thyme oil for scavenging (Celebioglu et al. 2018). While comparing the two CDs, it can be seen that the GCD had a higher % of DPPH inhibition compared to the BCD because of the additional glucose moiety and the availability of additional space in the hydrophobic core of the cyclic ring. This observation is consistent with other researchers (Radünz et al. 2020).
The odour assessment of thyme essential oils in electrospun fibre mat with a virtual sensor array data and its relation to antibacterial activity
Published in Journal of Microencapsulation, 2020
Niluphar Kamrudi, Somaye Akbari, Mohammad Haghighat Kish
These days, leading markets have shifted their interest to the essential oils (EOs) as a safe and green antimicrobial agent in the various field of the industry such as cosmetics, aromatherapy, food packaging, medical, etc. (Tampau et al. 2017, Bhavaniramya et al. 2019). Pure scented oils tend to be hardly soluble in water and chemical solvents and should use in the higher amount to have the same effect comparing synthesis ones. Despite this disadvantage, they are safe for human health without the toxicity of man-made chemicals. Moreover, in most articles regarding foods and food packaging, scientists have applied essential oils due to being more safety than synthesised ones and even some of them were interested in use of essential oils instead of conventional food packaging techniques in industrial level (Burt 2004, Bakkali et al. 2008, Ribeiro-Santos et al. 2017, Bhavaniramya et al. 2019). Flavour compounds have shown incredible antibacterial, antioxidant, antifungal and insecticide properties. These active compounds effectively appropriate for pathogens reduction owing to the high percentage of phenolic components like thymol, carvacrol, and eugenol exist within them (Burt 2004). Among EOs, Thyme oil (TEO) as a quite-researched herbal oil, with a significant amount of thymol, is active against bacteria (Aytac et al. 2017, Sadekuzzaman et al. 2018).