In vitro pro-oxidant/antioxidant role of carvacrol, thymol and their mixture in the intestinal Caco-2 cell line

Abstract

The food industry needs to provide consumers with fresh and healthy products. In this context, food packaging plays an important role. Thus, certain essential oils are being incorporated into plastic polymers to confer better preservative properties. The oregano essential oil contains carvacrol and thymol, two important polyphenols. Considering their increasing use in active food packaging, the evaluation of their suitability and safety is of great interest. In the present work, a concentration-dependent increase in the antioxidant effects of carvacrol, thymol, and their mixture (10:1) was determined using DPPH and ABTS assays. In addition, the safety of these compounds was tested in vitro. Reactive oxygen species and glutathione levels were measured after exposing cells for 24 and 48 h to different concentrations of carvacrol, thymol and their mixture. The abilities of these compounds to protect against or revert the effects of H2O2 on cells were also studied. The results showed that oxidative stress plays a role in the damage induced by carvacrol and the mixture at high concentrations. However, at lower concentrations, both compounds and their mixture were shown, for the first time, to protect cells against the damage induced by the H2O2.