Effect of temperature regimes on the nutritional value of Thymus vulgaris (thyme)

Abstract

Thymus vulgaris (Thyme) is a perennial plant that grows as an herb in almost all regions. It is an aromatic spice and medicinal plant used for culinary. In this study, the effect of two different temperatures on the phytochemicals and nutritive content of Thymus vulgaris was determined. The study was conducted at Usmanu Danfodiyo University, Sokoto main campus. The sample of the thyme spice was collected from Sokoto Central Market and was dried under normal room temperature (27 ^oC) and high temperature (100 ^oC). Proximate and phytochemical analysis of the thyme sample was assessed for the presence of carbohydrates, protein, fibres, ash, alkaloids, saponin and tannins. The results reveal the presence of carbohydrates, protein, and ash under all the two temperatures. While a slight change was observed in the moisture content. Alkaloid was not detected under room temperature but its presence was observed under high temperature. Moreover, tannin is present under room temperature but when subjection to high temperature it was absent. This shows that temperature has an impact on the volatile compounds and phytochemicals of thyme. Further research should be conducted on different temperatures.