Acaricidal effect and chemical composition of essential oils extracted from Cuminum cyminum, Pimenta dioica and Ocimum basilicum against the cattle tick Rhipicephalus (Boophilus) microplus (Acari: Ixodidae)

Essential oil from leaves of Nemuaron vieillardii (Baill.) Baill., a shrub used in the kanak pharmacopeia, was analyzed by gas chromatography and combined gas chromatography-mass spectrometry. The main compounds identified were safrole (49.7%), linalool (8.0%), δ-cadinene (5.1%), caryophyllene oxide (4%) and α-copaene (2.4%). This chemical composition is consistent with leaf oils of the Atherospermataceae family and demonstrates the proximity of the two genera Nemuaron and Atherosperma as regards to their essential oil compositions. The modified Larval Packet Test (LPT) was used to assess acaricidal effect of N. vieillardii essential oil on larvae of the cattle tick Rhipicephalus (Boophilus) microplus and LC50 was then calculated to 14.67%. High content of safrole in this oil which is suspected of being a human carcinogen, poses the problem of the use of this oil in a perspective of development of alternative tick control strategy and in the traditional medicinal consumption of Nemuaron vieillardii.

Download Full-text

Chemical composition and bioactivity of essential oils and Ethanolic extracts of Ocimum basilicum L. and Thymus algeriensis Boiss. & Reut. from the Algerian Saharan Atlas

BMC Complementary and Alternative Medicine ◽

10.1186/s12906-019-2556-y ◽

2019 ◽

Vol 19 (1) ◽

Cited By ~ 7

Author(s):

Maria Rezzoug ◽

Boulanouar Bakchiche ◽

Abdelaziz Gherib ◽

Ascrizzi Roberta ◽

FlaminiGuido ◽

...

Keyword(s):

Chemical Composition ◽

Essential Oils ◽

Ocimum Basilicum ◽

Thymus Algeriensis ◽

Ethanolic Extracts

Download Full-text

Mycotoxins Content of Smoked Fishes Sampled on Market Stalls of Ngaoundere and Antifungal Activity of Essential Oils of Cymbopogon citratus and Ocimum basilicum against Mycotoxin Producing Strains

European Journal of Medicinal Plants ◽

10.9734/ejmp/2020/v31i1330310 ◽

2020 ◽

pp. 36-47

Author(s):

Nadege D. Nganou ◽

Eliane S. Tchinda ◽

Alphonse T. Sokamte ◽

Franklin K. Ngoualem ◽

Steve F. Nodem ◽

...

Keyword(s):

Chemical Composition ◽

Antifungal Activity ◽

Essential Oil ◽

Essential Oils ◽

Ocimum Basilicum ◽

Penicillium Citrinum ◽

Cymbopogon Citratus ◽

Isolation And Identification ◽

Smoked Fish ◽

Study Laboratory

Aim: The aim of this study was to evaluate the sanitary quality of smoked fish by determining their mycotoxin content, and also the chemical composition, antifungal activity of Cymbopogon citratus and Ocimum basilicum essential oils from Cameroon against some mycotoxigenic fungal strains responsible of the smoked fish biodegradation. Place and Duration of Study: Laboratory of Food Microbiology and Biotechnology, National School of Agro-Industrial Sciences, University of Ngaoundere, Cameroon, from August 2019 to April 2020. Methodology: Fifteen samples of smoked fishes have been collected in August 2019 from “petit marché” market (Ngaoundere, Cameroon). Physico-chemical parameters of smoked fishes were evaluated. Mycotoxin (AFB1, CIT, and OTA) contents have been determined with HPLC. Isolation and identification of molds were done using their macroscopic and microscopic characteristics, and the identity of the strains was done by PCR sequencing methods. For plants, 15 kg of Cymbopogon citratus leaves and 5 kg of Ocimum basilicum leaves have been harvested on 10 September 2019 in Ngaoundere and used for the essential oil’s extraction. Essential oil extraction has been done through hydrodistillation and the determination of its chemical composition done with GC/MS. Results: Major part of samples contains at least one mycotoxin, in quantities which are beyond the safe dose. Eleven species of molds have been identified: Aspergillus spp., Penicillium citrinum, and Mucor hiemalis. Amongst the isolated species, those which can produce mycotoxins are: Penicillium citrinum, Aspergillus versicolor, Aspergillus fumigatus, Aspergillus carbonarius, Aspergillus niger, and Fusarium moniliforme. Geranial (42.4%), Neral (33.5%) and Myrcene (10.8%) are major compounds found in the essential oil of C. citratus while monoterpens (60.8%), Eugenol (30.7%), Linalol (29.4%) and 1,8-Cineol (14.3%) are the major compounds found in the essential oil of O. basilicum. Conclusion: Essential oils of C. citratus and O. basilicum are efficient against isolated toxigenic species. C. citratus being more efficient than O. basilicum.

Download Full-text

Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) Essential Oils Mixture

Coatings ◽

10.3390/coatings9070414 ◽

2019 ◽

Vol 9 (7) ◽

pp. 414 ◽

Cited By ~ 1

Author(s):

Elvia Hernández-Hernández ◽

Gustavo Castillo-Hernández ◽

Claudia J. González-Gutiérrez ◽

Areli J. Silva-Dávila ◽

Jorge N. Gracida-Rodríguez ◽

...

Keyword(s):

Chemical Composition ◽

Physicochemical Properties ◽

Essential Oils ◽

Meat Products ◽

Thiobarbituric Acid ◽

Ocimum Basilicum ◽

Food Preservation ◽

Natural Food ◽

Pork Meat ◽

Brochothrix Thermosphacta

Microencapsulated essential oils (EOs) are increasingly used to protect the safety of foods due to their natural origin. The aim of this work was to determine the chemical composition of Mexican oregano (Lippia graveolens Kunth) (MOEO) and basil (Ocimum basilicum L.) (BEO) EOs, their combined effect against E. coli O157:H7, Lactobacillus plantarum, Brochothrix thermosphacta and Pseudomonas fragi, and their effect on microbiological and physicochemical properties of coated pork meat. EOs chemical composition was determined by GC/MS, their microencapsulated mixture (4 mg MOEO/mL/11 mg BEO/mL) was added to a filmogenic dispersion. Fluorescent probes were used to study the antimicrobial filmogenic active dispersion (FD) effect. Pork meat pieces were coated without microencapsulated EOs (CC), using FD (AC), or uncoated (C), vacuum packed and stored 28 days at 4 °C. Thymol (28.9%) and linalool (23.7%) were the major components of MOEO and BEO, respectively. The cell membrane of all bacteria was damaged by contact with FD. FD-coated samples (AC) exhibited the lowest concentration of 2-thiobarbituric acid reacting substances (TBARS) (0.027 ± 0.001 mg malonaldehyde/kg meat) and natural microbiota growth, while odor and color were the most accepted by untrained judges (range > 6). Coatings added with microencapsulated EOs mixture are a natural food preservation alternative to increase the shelf life of refrigerated meat products.

Download Full-text