Antioxidant, Antimicrobial Activities, and Characterization of Phenolic Compounds of Thyme (Thymus vulgaris L.), Sage (Salvia officinalis L.), and Thyme–Sage Mixture Extracts

The antioxidant properties of sage (Salvia officinalis L.) and thyme (Thymus vulgaris L.), their mixtures were examined using the 2,2-Diphenyl-1-picrylhydrazyl (DPPH•) scavenging activity ferric-reducing plasma (FRAP) methods. antimicrobial plant extracts against four bacterial strains (Escherichia coli, Staphylococcus aureus, Bacillus cereus, Salmonella typhomorium) was determined agar well diffusion method. Results showed highest overall rate increase in total phenolic (13.67 mg·GAE/g·DW), flavonoid (6.75 mg·QUE/g·DW) contents thyme–sage mixture extract compared with extracts. As found by GC-MS analysis methanolic extracts, thymol, apigenin, rosmarinic acid, carvacrol most abundant compounds extract. lowest EC50 (DPPH•, 55.51 μg·ml−1) FRAP value (95.51 mM Fe (II) mg−1 extract) recorded butylated hydroxytoluene solution (BHT). E. S. B. typhomorium observed inhibition zone diameters 22.13, 28.67, 31.25, 23.65 mm, respectively. It is concluded that obtained from has more potential to be used pharmaceutical food industry as a natural antibacterial agent.