Enzyme-assisted extraction of essential oils from thyme (Thymus capitatus L.) and rosemary (Rosmarinus officinalis L.): Impact on yield, chemical composition and antimicrobial activity

2013 ◽  
Vol 47 ◽  
pp. 291-299 ◽  
Author(s):  
Karim Hosni ◽  
Imed Hassen ◽  
Hedia Chaâbane ◽  
Maroua Jemli ◽  
Sana Dallali ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Assisted Extraction ◽  
Thymus Capitatus ◽  
Rosmarinus Officinalis L ◽  
Enzyme Assisted Extraction

scholarly journals CHEMICAL COMPOSITION OF ESSENTIAL OILS FROM PANTELLERIA ISLAND AUTOCHTHONOUS AND NATURALIZED SPICES AND EVALUATION OF THEIR INDIVIDUAL AND COMBINED ANTIMICROBIAL ACTIVITIES

2019 ◽  
pp. 45-58
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Antimicrobial Activities ◽  
Rosmarinus Officinalis ◽  
Minimum Inhibitory Concentrations ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Rosmarinus Officinalis L ◽  
Origanum Majorana

In this study, the antimicrobial activity of the essential oils (EOs) from Origanum majorana L. and Rosmarinus officinalis L. growing in Pantelleria (Sicily, Italy) were tested alone and in combination against some prokaryotic and eukaryotic food-borne pathogens. The chemical composition of the EOs as well as the minimum inhibitory concentrations (MIC) against the most sensitive strains were also determined. Both EOs showed interesting antimicrobial effects against all bacteria and yeasts tested. MIC was in the range 1.25–2.50 µl/ml. Interestingly, O. majorana was particularly rich in thymol acetate, while carvacrol was present at very low percentages. Also R. officinalis EOs composition was different from rosemary collected in different areas, as being particularly rich in caryophyllene. Furthermore, the antimicrobial activity of the combination of O. majorana and R. officinalis EOs indicated their potential as food biopreservatives.

Chemical Composition and Antimicrobial Activity of Rosmarinus officinalis L. Essential Oil Obtained via Supercritical Fluid Extraction

2005 ◽  
Vol 68 (4) ◽  
pp. 790-795 ◽  
Author(s):  
S. SANTOYO ◽  
S. CAVERO ◽  
L. JAIME ◽  
E. IBAÑEZ ◽  
F. J. SEÑORÁNS ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Rosmarinus Officinalis ◽  
Extraction Temperature ◽  
Gas Chromatography Mass Spectroscopy ◽  
The One ◽  
Main Components ◽  
Rosmarinus Officinalis L ◽  
Total Oil

The chemical composition and antimicrobial activity of essential oil–rich fractions obtained by supercritical CO2 extraction from Rosmarinus officinalis L. were investigated. Gas chromatography–mass spectroscopy analysis of these fractions resulted in the identification of 33 compounds of the essential oil. The main components of these fractions were α-pinene, 1,8-cineole, camphor, verbenone, and borneol, constituting ca. 80% of the total oil. The antimicrobial activity was investigated by the disc diffusion and broth dilution methods against six microbial species, including gram-positive bacteria (Staphylococcus aureus and Bacillus subtilis), gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa), a yeast (Candida albicans), and a fungus (Aspergillus niger). All of the essential oil–rich fractions obtained showed antimicrobial activity against all of the microorganisms tested, with inhibition zones and minimal bactericidal and fungicidal concentration values in the range of 17 to 33 mm and 2.25 to 0.25 mg/ml, respectively. The most active fraction was the one obtained in experiment 4 (4% ethanol as modifier; extraction pressure, 25 MPa; extraction temperature, 60°C). S. aureus was found to be the most sensitive bacteria to the rosemary extracts, whereas the least susceptible was A. niger. α-Pinene, 1,8-cineole, camphor, verbenone, and borneol standards also showed antimicrobial activity against all the microorganisms tested, borneol being the most effective followed by camphor and verbenone. In that way, it was confirmed that essential oil from experiment 4, with the best antimicrobial activity, presented the highest quantity of camphor, borneol, and verbenone.

scholarly journals Headspace/GC–MS Analysis and Investigation of Antibacterial, Antioxidant and Cytotoxic Activity of Essential Oils and Hydrolates from Rosmarinus officinalis L. and Lavandula angustifolia Miller

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1768
Author(s):  
Stefania Garzoli ◽  
Valentina Laghezza Masci ◽  
Sara Franceschi ◽  
Antonio Tiezzi ◽  
Pierluigi Giacomello ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Liquid Phase ◽  
Essential Oils ◽  
Vapor Phase ◽  
Biological Activities ◽  
Rosmarinus Officinalis ◽  
Lavandula Angustifolia ◽  
Oxygenated Monoterpenes ◽  
Main Components ◽  
Rosmarinus Officinalis L

In this work, essential oils (EOs) and hydrolates (Hys) of Rosmarinus officinalis L. and Lavandula angustifolia Mill., grown in Tuscany (Italy), were studied to describe their chemical composition and biological activities. The aromatic profile of the EOs liquid phase was carried out by gas chromatography–mass spectrometry (GC–MS), while the volatile composition of vapor phase EOs and Hys was performed by headspace (HS)/GC–MS. The obtained results show that monoterpene hydrocarbons (71.5% and 89.5%) were the main compounds, followed by oxygenated monoterpenes (26.0% and 10.5%) in the liquid and vapor phase of R. officinalis EO, respectively. The oxygenated monoterpenes were the main components of L. angustifolia EO, reaching 86.9% in the liquid phase and 53.7% in the vapor phase. Regarding Hys, they consisted only of oxygenated monoterpenes, and 1,8-cineole (56.2%) and linalool (42.9%), were the main components of R. officinalis and L. officinalis Hys, respectively. Their cytotoxicity was investigated on an SHSY5Y neuroblastoma cell line by thiazolyl blue tetrazolium bromide (MTT) test, showing a notable effect of the EOs with a time-independent manner of activity and half maximal effective concentration (EC50) values quite similar for the two plant species (from 0.05% to 0.06% v/v for the three time points evaluated). A measurable activity of Hys was also obtained although with higher EC50 values. The antibacterial activity against Escherichia coli ATCC® 25922, Pseudomonas fluorescens ATCC® 13525, Acinetobacter bohemicus DSM 102855 as Gram-negative bacteria and Kocuria marina DSM 16420, Bacillus cereus ATCC® 10876 as Gram-positive bacteria, was evaluated by the agar disk-diffusion method and the VPT (vapor phase test) to determinate the MIC (minimal inhibitory concentration) and the MBC (minimal bactericidal concentration) values. Both EOs possessed a high activity against all the bacterial strains with MIC values ranging from 0.19% to 3.13% v/v. Unlike EOs, Hys did not show an inhibition of the bacterial growth at the tested concentrations. Furthermore, antioxidant power was measured by 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt-based (ABTS•+) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing a remarkable ability to reduce radicals by both EOs; Hys were slightly less active. The findings highlighted that R. officinalis and L. angustifolia EOs and Hys have a chemical composition rich in bioactive molecules, which can exert different biological activities.

scholarly journals Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2734
Author(s):  
Darko Micić ◽  
Saša Đurović ◽  
Pavel Riabov ◽  
Ana Tomić ◽  
Olja Šovljanski ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Biological Activity ◽  
Thermal Properties ◽  
Chemical Composition ◽  
Essential Oils ◽  
Sunflower Oils ◽  
Microbial Strains ◽  
Antioxidant Agent ◽  
Rosmarinus Officinalis L ◽  
Promising Source

Rosemary (Rosmarinus officinalis L.) is a plant worldwide cultivated mainly for essential oils, extracts, and as a spice. Up-to-date results showed diversity in composition of the essential oils, which may influence their quality, biological activity, and thermal properties. Therefore, the aim of this study was to investigate the chemical composition, antimicrobial activity, and thermal properties of the rosemary essential oils originating from Serbia and Russia. Additionally, oils were added to the sunflower oils in order to investigate possible antioxidant activity during the frying. Investigation of the chemical profile marked α-pinene, eucalyptol, and camphor as the most abundant compounds in both oils. However, overall composition influenced in such manner that Russian oil showed significantly higher antimicrobial activity, while Serbian oil proved to be better antioxidant agent in case of frying of sunflower oil. This would significantly influence possible application of the oils, which could be used as an antioxidant agent for extension of the food shelf life, or antimicrobial agent for protection against different microbial strains.

scholarly journals Extraction of Essential Oils of Rosmarinus officinalis L. by Two Different Methods: Hydrodistillation and Microwave Assisted Hydrodistillation

2019 ◽  
Vol 2019 ◽  
pp. 1-6 ◽  
Author(s):  
Majda Elyemni ◽  
Bouchra Louaste ◽  
Imane Nechad ◽  
Taha Elkamli ◽  
Abdelhak Bouia ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Steam Distillation ◽  
Azeotropic Distillation ◽  
Rosmarinus Officinalis ◽  
Extraction Time ◽  
Microwave Assisted ◽  
Rosmarinus Officinalis L

The extraction of essential oils is generally carried out by two main techniques: azeotropic distillation (hydrodistillation, hydrodiffusion, and steam distillation) and extraction with solvents. However, these traditional methods are a bit expensive, especially since they are extremely energy and solvent consuming. This work consists in studying two methods of extraction of the essential oils of Rosmarinus officinalis L.: microwave assisted hydrodistillation (MAH) and Clevenger hydrodistillation (CH). Several parameters have been studied: the extraction time, the yield, and the chemical composition of the essential oils as well as the efficiency and cost of each procedure. The results obtained revealed that microwave-assisted hydrodistillation makes it possible to minimize the extraction time of the essential oils in comparison with conventional hydrodistillation. Thus, the same yield of essential oils is obtained for 20 minutes only with MAH while it takes 180 minutes with CH. In addition, the quality of the essential oil is improved thanks to a 1.14% increase in oxygenates. In conclusion, the MAH method offers significant advantages over conventional hydrodistillation and can therefore replace it on a pilot and industrial scale.

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