Evaluation of Antioxidant, Antibacterial and Enzyme-Inhibitory Properties of Dittany and Thyme Extracts and Their Application in Hydrogel Preparation

Abstract

In the present work, methanolic extracts from thyme and dittany plants were prepared and characterized in terms of their polyphenolic content through analytical and spectrophotometric techniques. Rosmarinic acid, thymol and carvacrol were found to be the main components of the extracts, which were further biologically assessed for their antioxidant, anti-tyrosinase, anti-lipase and antibacterial activity against Gram-negative and Gram-positive bacteria. As found, thyme extracts exhibited superior antioxidant activity (SC50 at 33.9 μg mL−1), while dittany extracts inhibited the microbial growth to a great extent against Bacillus subtilis strain (MIC at 0.5 mg mL−1) and E. coli strain (MIC at 2 mg mL−1). Furthermore, the thyme extract was proven to strongly inhibit the activity of lipase from Candida rugosa (IC50 at 63.9 μg mL−1), comparable to the standard inhibitor orlistat, while its inhibitory effect against mushroom tyrosinase was weak. On the other hand, the dittany extract presented an inhibitory effect against the tested lipase (IC50 over 500 μg mL−1) and an activation effect against tyrosinase (at concentrations > 500 μg mL−1). Additionally, molecular docking studies of the main compounds of the extracts showed that rosmarinic acid plays a crucial role on the inhibitory activity of the extracts against lipase, while thymol has a stronger effect on inhibiting tyrosinase. Furthermore, both extracts were employed in the preparation of gelatin-deep eutectic solvent (DES) hydrogels that were further studied for their antioxidant and antibacterial activity. The results showed that the incorporation of the extracts offered antibacterial properties to the biopolymer-based hydrogels and enhanced the antioxidant activity of gelatin up to 85%.

Keywords

• thyme
• dittany
• extract
• antioxidant
• antibacterial
• enzyme inhibition