Chemical Variability, Antioxidant and Antifungal Activities of Essential Oils and Hydrosol Extract of Calendula arvensis L. from Western Algeria

2017 ◽  
Vol 14 (5) ◽  
pp. e1600482 ◽  
Author(s):  
Rania Belabbes ◽  
Mohammed El Amine Dib ◽  
Nassim Djabou ◽  
Faiza Ilias ◽  
Boufeldja Tabti ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antifungal Activities ◽  
Chemical Variability ◽  
Western Algeria

Composition, chemical variability and effect of distillation time on leaf and fruits essential oils ofMyrtus communisfrom north western Algeria

2015 ◽  
Vol 28 (2) ◽  
pp. 146-156 ◽  
Author(s):  
Aicha Hennia ◽  
M. Graça Miguel ◽  
Moussa Brada ◽  
S. Nemmiche ◽  
A. Cristina Figueiredo
Keyword(s):  
Essential Oils ◽  
Chemical Variability ◽  
Western Algeria ◽  
North Western

Chemical variability of essential oils of three subspecies of Thymus munbyanus Boiss. & Reut. from Western Algeria

2020 ◽  
Vol 32 (5) ◽  
pp. 474-484
Author(s):  
Fatima Zahra Benomari ◽  
Nassim Djabou ◽  
Mohamed Moumani ◽  
Fayçal Hassani ◽  
Alain Muselli ◽  
...  
Keyword(s):  
Essential Oils ◽  
Chemical Variability ◽  
Western Algeria

Chemical variability and antioxidant activities of the essential oils of the aerial parts of Ammoides verticillata and the roots of Carthamus caeruleus and their synergistic effect in combination

2020 ◽  
Vol 23 ◽  
Author(s):  
Imane Rihab Mami ◽  
Noria Merad-Boussalah ◽  
Mohammed El Amine Dib ◽  
Boufeldja Tabti ◽  
Jean Costa ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Food ◽  
Chemical Compositions ◽  
Chemical Variability ◽  
Ammoides Verticillata

Aim and Objective: Oxidative stress is implicated in the development and progression of many disease. Some of appropriate actions that could be initiated to taken to resolve the problem of these diseases are search for new antioxidant substances isolated from plants. The aims of this study were to study the intraspecies variations of A. verticillata and C. caeruleus essential oils from 8 locations using statistical analysis, the in vitro antioxidant properties of collective essential oils and in combinations. Materials and Methods: The essential oils were analyzed by GC and GC-MS. The intraspecies variations of the essential oil compositions were discussed using principal component analysis (PCA) and cluster analysis (CA). The antioxidant properties were evaluated DPPH-radical scavenging activity and β-carotene bleaching test. Results: The main components of Ammoides verticillata collective essential oil (Coll EO) were thymol (30.5%), carvacrol (23.2%), p-cymene (13.1%), limonene (12.5%) and terpinene-4-ol (12.3%). While roots of Carthamus caeruleus essential oil were dominated by carline oxide (86.2%). The chemical variability allowed the discrimination of two main Groups for both Coll EOs. A direct correlation between the altitudes, climate and the chemical compositions was evidenced. Ammoides verticulata and Carthamus caeruleus Coll Eos showed good antioxidant activity. In binary mixture, the interaction both Coll Eos and between oils rich of thymol and/or carvacrol with carlina oxide produced the best synergistic effects, compared to individual essential oils and the synthetic antioxidant (BHT). Conclusion: Ammoides verticillata and Carthamus caeruleus essential oil blends can be used as a natural food preservative and alternative to chemical antioxidants.

scholarly journals Chemical Variability of Peel and Leaf Essential Oils in the Citrus Subgenus Papeda (Swingle) and Few Relatives

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1117
Author(s):  
Clémentine Baccati ◽  
Marc Gibernau ◽  
Mathieu Paoli ◽  
Patrick Ollitrault ◽  
Félix Tomi ◽  
...  
Keyword(s):  
Essential Oils ◽  
13C Nmr ◽  
Chemical Diversity ◽  
Field Crop ◽  
High Chemical ◽  
Crop Species ◽  
Nmr Spectrometry ◽  
Chemical Variability ◽  
Almost All ◽  
Experimental Crosses

The Papeda Citrus subgenus includes several species belonging to two genetically distinct groups, containing mostly little-exploited wild forms of citrus. However, little is known about the potentially large and novel aromatic diversity contained in these wild citruses. In this study, we characterized and compared the essential oils obtained from peels and leaves from representatives of both Papeda groups, and three related hybrids. Using a combination of GC, GC-MS, and 13C-NMR spectrometry, we identified a total of 60 compounds in peel oils (PO), and 76 compounds in leaf oils (LO). Limonene was the major component in almost all citrus PO, except for C. micrantha and C. hystrix, where β-pinene dominated (around 35%). LO composition was more variable, with different major compounds among almost all samples, except for two citrus pairs: C. micrantha/C. hystrix and two accessions of C. ichangensis. In hybrid relatives, the profiles were largely consistent with their Citrus/Papeda parental lineage. This high chemical diversity, not only among the sections of the subgenus Papeda, but also between species and even at the intraspecific level, suggests that Papeda may be an important source of aroma diversity for future experimental crosses with field crop species.

Chemical Composition and Antifungal Activities of Essential Oils ofSatureja thymbraL. andSalvia pomiferassp.calycina(Sm.) Hayek

2006 ◽  
Vol 18 (1) ◽  
pp. 115-117 ◽  
Author(s):  
Jasmina Glamočlija ◽  
Marina Soković ◽  
Jelena Vukojević ◽  
Ivanka Milenković ◽  
L. J.L.D. Van Griensven
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Antifungal Activities

Chemical composition, antibacterial and antioxidant activities of Juniperus oxycedrus essential oils from North Western Algeria

2018 ◽  
Vol 7 (2) ◽  
pp. 74-83
Author(s):  
Cherifa Zahaf ◽  
Djilali Achour ◽  
Meriem Mokhtar ◽  
Moussa Brada
Keyword(s):  
Essential Oils ◽  
Steam Distillation ◽  
Antioxidant Activities ◽  
Inhibition Zone ◽  
Inhibitory Effect ◽  
Juniperus Oxycedrus ◽  
Germacrene D ◽  
Western Algeria ◽  
North Western ◽  
Β Carotene

The aim of the current study was to identify the essential oils of Juniperus oxycedrus from North Western Algeria (Mostaganem) by gas chromatography coupled to mass spectrometer (GC-MS), and to evaluate their antibac-terial and antioxidant activities. Extraction was carried out by two processes, hydrodistillation (HD) and steam distillation (SD). Analysis by GC-MS led to the identification of 38 components using both methods. HD was found to be the best process for the extraction of Juniperus essential oil, and the ma-jor identified compounds were: germacrene-D (38.28%), followed by α.-pinene (17.66%), and δ-cadinene (5.91%). In the antibacterial test, SD oil had a higher inhibitory effect. The strain Staphylococcus aureus was the most sensitive with an inhibition zone of 15.25 mm and a minimum inhibitory concentration (MIC) of 0.25 mg/mL. The antioxidant activity of J. oxycedrus es-sential oils obtained by HD was more important than SD (IC50= 19.52 mg/mL and IC50= 38.62 mg/mL) with DPPH and β-carotene bleaching tests respec-tively. Essential oils of J. oxycedrus could therefore represent good candidates to be used as antioxidant and antibacterial agents.

scholarly journals Evaluation of vapor-phase antifungal activities of selected plant essential oils against fungal strains growing on bread food model

10.5219/1483 ◽  
2021 ◽  
Vol 15 ◽  
pp. 210-217
Author(s):  
Veronika Valková ◽  
Hana Ďúranová ◽  
Lucia Galovičová ◽  
Eva Ivanišová ◽  
Miroslava Kačániová
Keyword(s):  
Growth Inhibition ◽  
Essential Oils ◽  
Vapor Phase ◽  
Mycelial Growth ◽  
Antioxidant Activities ◽  
Colony Growth ◽  
Promising Alternative ◽  
Antifungal Activities ◽  
In Situ Conditions ◽  
Dpph Method

The current study aimed to investigate antifungal activities of two commercially available essential oils (EOs), specifically Tea tree oil (Melaleuca alternifolia; TTEO) and St. John's wort oil (Hypericum perforatum; HPEO) against three Penicillium (P.) species: P. citrinum, P. expansum, and P. crustosum in in situ conditions. For this purpose, EOs were applied in the vapor phase to determine the growth inhibition of fungi artificially inoculated on sliced bread. Changes in colony growth rate were evaluated as markers for the mycelial growth inhibition (MGI) effect of the EOs. The antioxidant activities of the EOs were evaluated using the DPPH method. The moisture content (MC) and water activity (aw) of bread as a substrate for fungal growth were also measured. From the DPPH assay, we have found that both EOs (TTEO, HPEO) exhibited strong antioxidant activity (64.94 ±7.34%; 70.36 ±1.57%, respectively). The values for bread MC and aw were 43.01 ±0.341% and 0.947 ±0.006, respectively. Our results suggest that HPEO is the only weak inhibitor of P. citrinum and P. crustosum colony growths. Also, the highest concentrations of TTEO display only the weak capability of mycelial growth inhibition of P. citrinum and P. crustosum. By contrast, the colony growth of P. expansum was enhanced by both EOs at all levels used. In conclusion, the application of both EOs in the vapor phase against selected Penicillium species seems not to be a promising alternative to chemical inhibitors used for bread preservation.

Chemical variability of Artemisia herba-alba Asso essential oils from East Morocco

2010 ◽  
Vol 64 (5) ◽  
Author(s):  
Julien Paolini ◽  
El Ouariachi ◽  
Abdelhamid Bouyanzer ◽  
Belkheir Hammouti ◽  
Jean-Marie Desjobert ◽  
...  
Keyword(s):  
Statistical Analysis ◽  
Essential Oils ◽  
Detailed Analysis ◽  
Chemical Compositions ◽  
Qualitative And Quantitative ◽  
Chemical Variability ◽  
Regional Specificity ◽  
Total Oil

AbstractChemical compositions of 16 Artemisia herba-alba oil samples harvested in eight East Moroccan locations were investigated by GC and GC/MS. Chemical variability of the A. herba-alba oils is also discussed using statistical analysis. Detailed analysis of the essential oils led to the identification of 52 components amounting to 80.5–98.6 % of the total oil. The investigated chemical compositions showed significant qualitative and quantitative differences. According to their major components (camphor, chrysanthenone, and α- and β-thujone), three main groups of essential oils were found. This study also found regional specificity of the major components.

Antifungal Activities of the Essential Oils on Post-harvest Disease Agent Penicillium digitatum

2004 ◽  
Vol 8 (1) ◽  
pp. 25-29 ◽  
Author(s):  
E. Mine Soylu ◽  
Fatih M. Tok . ◽  
Soner Soylu . ◽  
Alpaslan D. Kaya . ◽  
Gulsun Akdemir Ev
Keyword(s):  
Essential Oils ◽  
Penicillium Digitatum ◽  
Antifungal Activities ◽  
Post Harvest ◽  
Disease Agent ◽  
Post Harvest Disease

scholarly journals Variation of essential oil composition of fruits of Zanthoxylum leprieurii Guill. et Perr (Rutaceae) from different sample locations and during their maturation period

2020 ◽  
Vol 14 (2) ◽  
pp. 626-637
Author(s):  
Yoro Tine ◽  
Alioune Diallo ◽  
William Diatta ◽  
Idrissa Ndoye ◽  
Rokhya Sylla Guèye ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Sickle Cell Anaemia ◽  
Essential Oil Composition ◽  
Maturity Stage ◽  
Oil Composition ◽  
Volatile Composition ◽  
Maturation Period ◽  
Chemical Variability

The fruits of Zanthoxylum leprieurii Guill. & Perr. (Rutaceae) are traditionally used in Africa, particularly in Cameroon, as a spice and in the treatment of sickle cell anaemia. The objective of this study was to investigate the fruit essential oils from different sample locations and during their maturation period by using GC and GC-MS. Except for one sample collected in Aniak which consisted mainly of oxygenated monoterpenes, the volatile composition of Z. leprieurii fruits exhibited relative high amounts of monoterpene hydrocarbons (61.1-90.9%) such as (E)-β-ocimene (13.4-75.2%) and a-pinene (1.1-40.7%). The influence of the maturity stage on the chemical composition of the essential oils has resulted in an increase of oil yield and variations in the content of volatile compounds (a-pinene 13.3-75.6; (E)-β-ocimene 2.9-64.0%). Keywords: Senegal, Zanthoxylum leprieurii fruits, essential oil, chemical variability, stage of maturity and GC-MS.

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