Antioxidant potential of lettuce treated by Thymol as an allochemical

• Main Authors: Seyed Mehdi Razavi (Author), Parisa Nesrollahi (Author), Alireza Ghasemian (Author)
• Format: Book
• Published: Open Journal of Biological Sciences - Peertechz Publications, 2017-05-26.
• Subjects: Research Article
• Online Access: Connect to this object online.

<p><strong>Introduction:</strong> Thymol is a phenolic compound with monoterpenes nature (C10H14O) which is one of the main secondary metabolites of the genus of Thymus in Lamiaceae family. Methods: In this study, antioxidant capability changes, antioxidant compounds level and the total free amino acids of Lettuce were investigated under different levels of Thymol (0.0 and 0.05 mg/ml) treatment.</p><p><strong>Results:</strong> The results showed that the amount of fl avonoids and anthocyanins had drastic decrease with increase of Thymol. The decrease was 15% and 14% in comparison with control group, respectively. On the other hand, the amount of free amino acids increased by 26.47% increase. Antioxidant capacity of lettuce exhibited a drastic reduction under treatment with Thymol, this reduction was 645% than control.</p><p><strong>Conclusion:</strong> It was concluded that thymol, as an allochemical can be tend to reduce antioxidant potential of lettuce.</p>