Application of mixture design for optimum antioxidant activity of mixtures of essential oils from Ocimum basilicum L., Origanum majorana L. and Rosmarinus officinalis L.

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.

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Composition and Antioxidant Activity of Vitex agnus-castus L. and Rosmarinus Officinalis L. Leaves Essential Oils Cultivated in Syria

SM Analytical and Bioanalytical Techniques ◽

10.36876/smabt.1010 ◽

2017 ◽

Vol 2 (1) ◽

pp. 1-5 ◽

Cited By ~ 2

Author(s):

Faten Al Saka ◽

Manal Daghestani ◽

Francois Karabet

Keyword(s):

Antioxidant Activity ◽

Essential Oils ◽

Rosmarinus Officinalis ◽

Agnus Castus ◽

Rosmarinus Officinalis L

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An analytical and theoretical approach for the profiling of the antioxidant activity of essential oils: The case of Rosmarinus officinalis L.

Journal of Pharmaceutical and Biomedical Analysis ◽

10.1016/j.jpba.2011.03.026 ◽

2011 ◽

Vol 55 (5) ◽

pp. 1255-1264 ◽

Cited By ~ 24

Author(s):

G. Beretta ◽

R. Artali ◽

R. Maffei Facino ◽

F. Gelmini

Keyword(s):

Antioxidant Activity ◽

Essential Oils ◽

Theoretical Approach ◽

Rosmarinus Officinalis ◽

Rosmarinus Officinalis L

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Boosted Antioxidant Effect Using a Combinatory Approach with Essential Oils from Origanum compactum, Origanum majorana, Thymus serpyllum, Mentha spicata, Myrtus communis, and Artemisia herba-alba: Mixture Design Optimization

Plants ◽

10.3390/plants10122817 ◽

2021 ◽

Vol 10 (12) ◽

pp. 2817

Author(s):

Wessal Ouedrhiri ◽

Hamza Mechchate ◽

Sandrine Moja ◽

Ramzi A. Mothana ◽

Omar M. Noman ◽

...

Keyword(s):

Antioxidant Activity ◽

Essential Oils ◽

Radical Scavenging ◽

Mixture Design ◽

Design Approach ◽

Myrtus Communis ◽

Mentha Spicata ◽

Origanum Compactum ◽

Thymus Serpyllum ◽

Origanum Majorana

Several studies have demonstrated the possible synergistic effect as an effective strategy to boost the bioactivity of essential oils. Using this framework, this study was conducted to effectively establish the ideal combination of six essential oils from different plants (Origanum compactum, Origanum majorana, Thymus serpyllum, Mentha spicata, Myrtus communis, and Artemisia herba-alba) that would express the best antioxidant activity. Each mixture was optimized using a mixture design approach to generate the most effective blend. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging method was used as a reference method to assess the antioxidant activity. Each essential oil’s composition was identified using the GC/MS method. The single essential oil activities demonstrated variable antioxidant effects, and following the mixture design approach, the optimal antioxidant blend was revealed, as two mixtures demonstrated the best antiradical activity with 79.46% obtained with the mixture of O. majorana (28%) and M. spicata (71%) and 78.8% obtained with the mixture O. compactum (64%), O. majorana (13%), and T. serpyllum (21%). This study proposes a practical way to elaborate mixtures in the search for a boosting effect that can be oriented for the food or pharmaceutical industry.

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