Assessment of chemically characterised Gaultheria fragrantissima Wall. essential oil and its major component as safe plant based preservative for millets against fungal, aflatoxin contamination and lipid peroxidation during storage

Age-related alterations of fatty acid composition in liver and brain of AKR mice was investigated. The effect of savory essential oil (Satureja hortensis L.), added with drinking water on fatty acid composition in these organs and the processes of lipid peroxidation in erythrocytes were estimated. It was found that during aging the percentage of saturated fatty acids and polyunsaturated fatty acids decreased while monounsaturated fatty acids increased. The development of leukemia was accompanied by the increase of saturated and polyunsaturated fatty acids percentage and a decrease of monounsaturated fatty acids amount. In the liver aging caused the increase in the percentage of saturated fatty acids, the decrease of monounsaturated fatty acids, while the amount of polyunsaturated fatty acids was not changed. Leukemia (after 8 month) was accompanied by the increase of percentage of monounsaturated fatty acids and the decrease in the amount of oleinic and docosohexaenic acids. The intake of savory essential oil was accompanied by intensification of polyunsaturated fatty acids synthesis in mice liver and reduction of lipid peroxidation products content.

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Assessment of the Effect of Satureja montana and Origanum virens Essential Oils on Aspergillus flavus Growth and Aflatoxin Production at Different Water Activities

Toxins ◽

10.3390/toxins12030142 ◽

2020 ◽

Vol 12 (3) ◽

pp. 142 ◽

Cited By ~ 3

Author(s):

Marta García-Díaz ◽

Jessica Gil-Serna ◽

Belén Patiño ◽

Esther García-Cela ◽

Naresh Magan ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Aspergillus Flavus ◽

Aflatoxin Production ◽

Aflatoxin Contamination ◽

Activity Levels ◽

Control Methods ◽

Mycotoxin Biosynthesis ◽

Satureja Montana

Aflatoxin contamination of foodstuffs poses a serious risk to food security, and it is essential to search for new control methods to prevent these toxins entering the food chain. Several essential oils are able to reduce the growth and mycotoxin biosynthesis of toxigenic species, although their efficiency is strongly influenced by the environmental conditions. In this work, the effectiveness of Satureja montana and Origanum virens essential oils to control Aspergillus flavus growth was evaluated under three water activity levels (0.94, 0.96 and 0.98 aw) using a Bioscreen C, a rapid in vitro spectrophotometric technique. The aflatoxin concentrations at all conditions tested were determined by HPLC-FLD. Aspergillus flavus growth was delayed by both essential oil treatments. However, only S. montana essential oil was able to significantly affect aflatoxin production, although the inhibition percentages widely differed among water activities. The most significant reduction was observed at 0.96 aw, which is coincident with the conditions in which A. flavus reached the highest levels of aflatoxin production. On the contrary, the treatment with S. montana essential oil was not effective in significantly reducing aflatoxin production at 0.94 aw. Therefore, it is important to study the interaction of the new control compounds with environmental factors before their application in food matrices, and in vitro ecophysiological studies are a good option since they provide accurate and rapid results.

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Phytochemical and neuroprotective evaluation of Citrus aurantium essential oil on cerebral ischemia and reperfusion

Bangladesh Journal of Pharmacology ◽

10.3329/bjp.v13i4.37408 ◽

2018 ◽

Vol 13 (4) ◽

pp. 353-361 ◽

Cited By ~ 1

Author(s):

Arezo Sadeghimanesh ◽

Valiallah Khalaji-Pirbalouty ◽

Zahra Lorigooini ◽

Mahmoud Rafieian-Kopaei ◽

Akram Torki ◽

...

Keyword(s):

Lipid Peroxidation ◽

Cerebral Ischemia ◽

Essential Oil ◽

Passive Avoidance ◽

Avoidance Learning ◽

Ischemia Reperfusion ◽

Ischemia And Reperfusion ◽

Citrus Aurantium ◽

Cerebral Ischemia And Reperfusion ◽

Anti Oxidant

This study was conducted to investigate the neuroprotective effect of Citrus aurantium essential oil on hippocampal injury induced by transient global cerebral ischemia and reperfusion in rat. In total 50 rats were randomly assigned into five groups; control, sham, ischemia, and essential oil-treated (50 or 75 mg/kg) rats. Ischemia was induced by occlusion of the carotid artery for 30 min. Spatial memory, passive avoidance learning, anti-oxidant capacity, and lipid peroxidation during ischemia/reperfusion were evaluated. The compounds of the essential oil were analyzed by gas chromatography/mass spectrometry. Induction of ischemia/reperfusion caused a decline in learning and passive avoidance memory in rats. C. aurantium exerted protective effects on the spatial memory, passive avoidance learning, anti-oxidant capacity, and lipid peroxidation during ischemia/reperfusion in animals. The main compounds of the essential oil were camphor (45.9%), thymol (11.2%), linalool (6.6%), carvacrol (6.3%) and borneol (2.9%). The essential oil with anti-oxidant compounds significantly decreased the symptoms of ischemia/reperfusion injury.

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Chemical Composition, Antibacterial and Antioxidant Activity of the Essential Oil of Bupleurum longiradiatum

Natural Product Communications ◽

10.1177/1934578x1000500734 ◽

2010 ◽

Vol 5 (7) ◽

pp. 1934578X1000500 ◽

Cited By ~ 2

Author(s):

Baojun Shi ◽

Wei Liu ◽

Shao-peng Wei ◽

Wen-jun Wu

Keyword(s):

Lipid Peroxidation ◽

Antioxidant Activity ◽

Essential Oil ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Gas Chromatography Mass Spectrometry ◽

Dpph Radical ◽

Bacterial Strains ◽

Bupleurum Longiradiatum

The essential oil from the roots of Bupleurum longiradiatum, obtained by hydrodistillation was analyzed by gas chromatography/mass spectrometry (GC/MS) and evaluated for antimicrobial activity and antioxidant activity. Fifty-one compounds were identified, representing 99.3% of the total oil. The major constituents were thymol (7.0%), butylidene phthalide (6.8%), 5-indolol (5.6%), heptanal (5.3%), 4-hydroxy-2-methylacetophenone (5.3%), 4,5-diethyl-octane (5.3%), bormeol (5.1%) and hexanoic acid (5.1%). The oil was tested against 4 bacteria at different concentrations using disc diffusion and 96-well dilution methods. The inhibition zones and minimum inhibitory concentration values for bacterial strains were in the range of 7.0–18.0 mm and 250 −500 μg/mL, respectively. The in vitro antioxidant activity was assessed by DPPH radical scavenging and inhibition of lipid peroxidation methods. The oil showed a potent free radical scavenging activity, as evidenced by the low IC50 value for DPPH radical (566.2μg/mL) and inhibition of lipid peroxidation (induced by FeSO4, H2O2 and CCl4) with IC50 values of 275.2 μg/mL, 296.9 μg/mL and 118.7 μg/mL, respectively.

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