DETERMINATION OF CHEMICAL COMPOSITIONS, ANTIFUNGAL, ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY OF THYMBRA SPICATA L. FROM TURKEY

Abstract

The study was to investigate chemical composition, antibacterial, the antioxidant and antifungal activity of essential oil from Thymbra spicata L. (T. spicata L.). T. spicata L. essential oil fourteen components were determined. The basic components of the essential oil were determined carvacrol (78.53%), gamma-terpinene (10.42%) and p-Cymene (5.49%). All plant pathogens at a dose of 10 mu L-1 the of essential oil blocked the of mycelium growth of 100%. The total phenolic and flavonoid contents of the methanolic extract aerial parts are quite rich. The methanolic extract from T. Spicata L. was determined a good antioxidant activity. Essential oil exhibited remarkable activity against the selected Xanthomonas spp. (ZI365, ZI366, ZI368, ZI370, ZI373, ZI375, ZI376, ZI378) bacterial isolates. Our work showed that T. spicata L., has a strong antifungal, antibacterial and antioxidant activity. These studies may be used in the management of plant pathogenic fungi and bacterial diseases control.