Activity of essential oils from Brazilian medicinal plants on Escherichia coli

The present study was carried out to determine, for the first time, the chemical composition and antibacterial activity of essential oils derived from the aerial parts of three aromatic plants Thymus algeriensis Boiss & Reut, Rosmarinus officinalis L., and Salvia officinalis L. growing under semiarid conditions. The essential oils were chemically analyzed and identified by gas chromatography (GC) and GC/ mass spectrometry (GC/MS) and their antimicrobial activity was individually evaluated against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa using both agar disk diffusion and agar dilution methods. The major constituents of Thymus algeriensis essential oil were identified as camphor (13.62%), 1,8-cineol (6.00%), borneol (5.74%), viridiflorol (4.00%), and linalool (3.93%). For Rosmarinus officinalis essential oil, 48 compounds were characterized, of which the main constituents were camphor (17.09%), Z-β-ocimene (10.88%), isoborneol (9.68%), α-bisabolol (7.89%), and borneol (5.11%). While, Salvia officinalis essential oil was characterized by β-thujone (16.44%), followed by viridiflorol (10.93%), camphor (8.99%), 1,8-cineol (8.11%), trans-caryophyllene (5.85%), and α-humulene (4.69%) as the major components. Notably, results from antibacterial screening indicated that Thymus algeriensis and Salvia officinalis essential oils exhibited a strong inhibitory effect against both Escherichia coli and Staphylococcus aureus compared to Rosmarinus officinalis essential oil. Further, less activity was recorded against Pseudomonas aeruginosa for the three tested essential oils.

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Potential Insecticidal Activity of some Medicinal Plants Essential Oils against Red Flour Beetle ,Tribolium castaneum (Herbst) (Coleoptera:Tenebrionidae).

Journal of Plant Protection and Pathology ◽

10.21608/jppp.2018.41398 ◽

2018 ◽

Vol 9 (4) ◽

pp. 253-259

Author(s):

Aisha Abdelrazik ◽

A. Sallam ◽

Hoda Salem ◽

E. Hafez ◽

E. Abdel Razik

Keyword(s):

Medicinal Plants ◽

Essential Oils ◽

Tribolium Castaneum ◽

Insecticidal Activity ◽

Red Flour Beetle ◽

Flour Beetle

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Extraction of Essential Oils from Medicinal Plants and their Utilization as Food Antioxidants

Current Pharmaceutical Design ◽

10.2174/1381612826666200121092018 ◽

2020 ◽

Vol 26 (5) ◽

pp. 519-541 ◽

Cited By ~ 3

Author(s):

Giovanna Ferrentino ◽

Ksenia Morozova ◽

Christine Horn ◽

Matteo Scampicchio

Keyword(s):

Chemical Composition ◽

Medicinal Plants ◽

Beneficial Effect ◽

Essential Oils ◽

Bioactive Compounds ◽

Antimicrobial Properties ◽

Food Products ◽

Human Diseases ◽

Present Review ◽

Green Technologies

Background: The use of essential oils is receiving increasing attention worldwide, as these oils are good sources of several bioactive compounds. Nowadays essential oils are preferred over synthetic preservatives thanks to their antioxidant and antimicrobial properties. Several studies highlight the beneficial effect of essential oils extracted from medicinal plants to cure human diseases such as hypertension, diabetes, or obesity. However, to preserve their bioactivity, the use of appropriate extraction technologies is required. Method: The present review aims to describe the studies published so far on the essential oils focusing on their sources and chemical composition, the technologies used for their recovery and their application as antioxidants in food products. Results: The review has been structured in three parts. In the first part, the main compounds present in essential oils extracted from medicinal plants have been listed and described. In the second part, the most important technologies used for extraction and distillation, have been presented. In detail, conventional methods have been described and compared with innovative and green technologies. Finally, in the last part, the studies related to the application of essential oils as antioxidants in food products have been reviewed and the main findings discussed in detail. Conclusions: In summary, an overview of the aforementioned subjects is presented by discussing the results of the most recent published studies.

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An Evidence-Based Review of Antitussive Herbs Containing Essential Oils in Traditional Persian Medicine

Current Drug Discovery Technologies ◽

10.2174/1568009620666200421091245 ◽

2020 ◽

Vol 17 ◽

Cited By ~ 1

Author(s):

Ayda Hosseinkhani ◽

Bijan Ziaeian ◽

Kamran Hessami ◽

Mohammad Mehdi Zarshenas ◽

Ali Kashkooe ◽

...

Keyword(s):

Medicinal Plants ◽

Essential Oils ◽

Scientific Evidence ◽

Herbal Remedies ◽

Future Research ◽

Evidence Based ◽

Online Databases ◽

Persian Medicine ◽

Troublesome Symptom ◽

Traditional Persian Medicine

Background: Cough is one of the most common medical symptoms for which medical advice is sought. Although cough is a protective reflex responsible for clearing the airways from secretions and foreign bodies, it can be a troublesome symptom that causes discomfort to patients. Due to the increasing interest in herbal remedies in the both developed and developing countries, in the current study, we aimed to overview medicinal herbs containing essential oils used as antitussive agents according to the Traditional Persian Medicine [TPM] textbooks. We summarized the relevant scientific evidence on their possible pharmacological actions. Methods: To collect the evidence for treatment of cough or “seaal” [cough in ancient books] from TPM sources, five main medicinal Persian manuscripts were studied. The antitussive herbs were listed and their scientific names were identified and authenticated in accordance with botanical reference books. ScienceDirect and PubMed online databases were searched for related mechanisms of action of the reported medicinal plants. Results: The number of 49 herbs containing essential oils were recommended in TPM for the treatment of cough; 21 of them had at least one known mechanism of action for cough suppression in the scientific literature. According to this review, most of the cited medicinal plants were assessed for either nitric oxide inhibitory or antitussive/expectorant activities. Conclusion: In addition to advantageous effects of antitussive herbs noted by TPM, the present review highlighted some recent evidence-based data on these promising candidates that could be used as an outline for future research on their medicinal use.

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Antimicrobial Effects of Zataria multiflora and Ocimum basilicum on Escherichia coli O157:H7 During Ripening of Traditional Lighvan Cheese

Current Nutrition & Food Science ◽

10.2174/1573401315666181218151541 ◽

2020 ◽

Vol 16 (3) ◽

pp. 373-380

Author(s):

Mohammad B. Zendeh ◽

Vadood Razavilar ◽

Hamid Mirzaei ◽

Khosrow Mohammadi

Keyword(s):

Escherichia Coli ◽

Essential Oils ◽

Dairy Products ◽

Antimicrobial Agents ◽

Escherichia Coli O157 ◽

Zataria Multiflora ◽

Antimicrobial Effects ◽

E Coli ◽

Common Causes ◽

Lighvan Cheese

Background: Escherichia coli O157:H7 is one of the most common causes of contamination in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method to decrease the rate of microbial contamination of dairy products. The present investigation was done to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli O157:H7 during ripening of traditional Lighvan cheese. Methods: Leaves of the Z. multiflora and O. basilicum plants were subjected to the Clevenger apparatus. Concentrations of 0, 100 and 200 ppm of the Z. multiflora and 0, 50 and 100 ppm of O. basilicum essential oils and also 103 and 105 cfu/ml numbers of E. coli O157:H7 were used. The numbers of the E. coli O157:H7 bacteria were analyzed during the days 0, 30, 60 and 90 of the ripening period. Results: Z. multiflora and O. basilicum essential oils had considerable antimicrobial effects against E. coli O157:H7. Using the essential oils caused decrease in the numbers of E. coli O157:H7 bacteria in 90th days of ripening (P <0.05). Using from Z. multiflora at concentration of 200 ppm can reduce the survival of E. coli O157:H7 in Lighvan cheese. Conclusion: Using Z. multiflora and O. basilicum essential oils as good antimicrobial agents can reduce the risk of foodborne bacteria and especially E. coli O157:H7 in food products.

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Essential oils from Artemisia species inhibit biofilm formation and the virulence of Escherichia coli EPEC 2348/69

Biofouling ◽

10.1080/08927014.2021.1886278 ◽

2021 ◽

pp. 1-11

Author(s):

Ahmed Mathlouthi ◽

Nabil Saadaoui ◽

Eugenia Pennacchietti ◽

Daniela De Biase ◽

Mossadok Ben-Attia

Keyword(s):

Escherichia Coli ◽

Essential Oils ◽

Biofilm Formation ◽

Artemisia Species

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The Volatile Phytochemistry of Seven Native American Aromatic Medicinal Plants

Plants ◽

10.3390/plants10061061 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1061

Author(s):

Sims K. Lawson ◽

Prabodh Satyal ◽

William N. Setzer

Keyword(s):

Native American ◽

Medicinal Plants ◽

Essential Oil ◽

Essential Oils ◽

Palmitic Acid ◽

Methyl Salicylate ◽

Chromatographic Techniques ◽

Germacrene D ◽

First Time ◽

Gaultheria Procumbens

As part of our evaluation of essential oils derived from Native American medicinal plants, we have obtained the essential oils of Agastache foeniculum (Pursch) Kuntze (Lamiaceae), Gaultheria procumbens L. (Ericaceae), Heliopsis helianthoides (L.) Sweet (Asteraceae), Liatris spicata (L.) Willd. (Asteraceae), Pycnanthemum incanum (L.) Michx. (Lamiaceae), Smallanthus uvedalia (L.) Mack. ex Mack. (Asteraceae), and Verbena hastata L. (Verbenaceae) by hydrodistillation. The essential oils were analyzed by gas chromatographic techniques. The essential oil of A. foeniculum was dominated by estragole (88–93%), while methyl salicylate (91%) dominated the G. procumbens essential oil. Germacrene D was the major component in H. helianthoides (42%) and L. spicata (24%). 1,8-Cineole (31%) and α-terpineol (17%) were the main compounds in P. incanum essential oil. The essential oil of S. uvedalia showed α-pinene (24%), perillene (15%), and β-caryophyllene (17%) as major components. Verbena hastata essential oil was rich in 1-octen-3-ol (up to 29%) and palmitic acid (up to 22%). Four of these essential oils, H. helianthoides, L. spicata, P. incanum, and V. hastata, are reported for the first time. Additionally, the enantiomeric distributions of several terpenoid components have been determined.

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