Chemical Composition, Antioxidant and Antimicrobial Activities of Thymus capitata Essential Oil with Its Preservative Effect against Listeria monocytogenes Inoculated in Minced Beef Meat
Table 2
Chemical composition of the essential oil isolated from the aerial parts of Thymus capitata from Zaghouan region (Tunisia).
Compounds
Retention time
%a
RIb
Method of identificationc
1-Octen-3-ol
6.434
0.25
987.179
RI, MS
Beta-myrcene
6.749
0.11
1020.159
RI, MS
-Terpinen
7.481
0.15
1018.808
RI, MS
-Cymene
7.699
1.14
1026.317
RI, MS
-Terpinene
8.677
0.40
1060.006
RI, MS
Sabinene hydrate
8.946
0.09
1069.27
RI, MS
Linalol
9.902
1.57
1101.99
RI, MS
Borneol
12.070
1.06
1169.64
RI, MS
Terpinen-4-ol
12.431
1.41
1180.90
RI, MS
-Terpineol
12.866
0.29
1194.47
RI, MS
Trans-dihydrocarvone
13.066
0.11
1200.07
RI, MS
Beta-citral
14.474
0.24
1243.84
RI, MS
Carvone
14.600
0.18
1247.70
RI, MS
Citral
15.481
0.33
1274.69
RI, MS
Thymol
16.202
0.51
1296.78
RI, MS
Carvacrol
16.688
88.98
1311.93
RI, MS
Caryophyllene
20.264
0.63
1425
RI, MS
Caryophyllene epoxide
25.191
1.08
1589.88
RI, MS
Dodecyl acrylate
28.144
0.44
1695.47
RI, MS
Total
98.97
(2) Compounds are listed according to their elution on HP-5MS capillary column.
aPeak area of essential oil components.
bKovats retention indices relative to C9–C20 -alkanes on the HP-5MS capillary column.
cComponents were identified based on their KI on HP-5MS capillary column and GC-MS data.
