Separate and combined influence of Origanum vulgare and Thymus serpyllum phytoextracts at the rye grain bioactivation

The Thymus and Origanum extracts were obtained at different temperature, separate and combined biological effects of them were investigated. There were shown the influence of this substances at the rye grain bioactivation taking into account their antioxidant and membrane-protective properties. The antioxidant activity of Thymus extracts, but not Origanum , directly depended on the temperature of extraction (30 or 80°C). When “hot” Thymus extract (80°C) used the reduction degree of chemiluminescence was 3…6 times higher than in the control and 2…3 times higher than the oregano extracts used. The results are in good agreement with the data on the assessment of extracts membrane-protective activity. Under the influence of individual preparations of Thymus , as well as the combined preparation of Thymus + Origanum (1:1), the osmotic resistance of the liposomal suspension increased. Under using combined phytoextracts of oregano and thyme (1: 2; 2: 1; 1: 1), the dynamics and energy of germination exceeded the control level significantly. The best result was observed at a 1:1 ratio, when the number of germinated seeds was more then in control by 4 times by the 12th hour of exposure, and the optimal length of germinated seeds was formed by the 10th hour. Thus, using of the combined preparation of thyme + oregano (1: 1) allows to halve the longest stage of plant raw materials preparation for obtaining a multi-grain flourless bakery product.