Nanoemulsification of Satureja khuzestanica essential oil and pure carvacrol; comparison of physicochemical properties and antimicrobial activity against food pathogens

LWT ◽  
2019 ◽  
Vol 100 ◽  
pp. 328-334 ◽  
Author(s):  
Zeinab Mazarei ◽  
Hasan Rafati
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Physicochemical Properties ◽  
Food Pathogens ◽  
Satureja Khuzestanica

scholarly journals Antimicrobial Activity of Encapsulated Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Applied on Bagels

2020 ◽  
Vol 4 ◽  
Author(s):  
Aída Araceli Salgado-Nava ◽  
Ruth Hernández-Nava ◽  
Aurelio López-Malo ◽  
María Teresa Jiménez-Munguía
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Physicochemical Properties ◽  
Wheat Flour ◽  
Penicillium Expansum ◽  
Arabic Gum ◽  
Oregano Essential Oil ◽  
Significant Difference ◽  
High Concentrations

Several in vitro studies of Mexican oregano essential oil (MOEO) have demonstrated its effectiveness as an antimicrobial. On the other hand, the encapsulation technique of emulsification could be used to mask the intense flavor of MOEO, protect it from physicochemical degradation, and release gradually its antimicrobial components. In the present study, emulsions were elaborated with two encapsulating agents, pectin or Arabic gum, with five concentrations of MOEO (0%, 5%, 7.5%, 10%, or 15% w/w). Emulsions were characterized by density, viscosity, particle size distribution, creaming index, and peroxide index. Emulsions were applied, in a 3:1 ratio, on the surface of two formulations of bagel, one with wheat flour (BW) and another with wheat flour and oats (BWO). Bagels were characterized by water activity, moisture content, and hardness. The antimicrobial activity of MOEO encapsulated by emulsification on Penicillium expansum on the surface of the bagels was determined. In addition, a sensory analysis of the bagels was carried out using a hedonic scale. All physicochemical properties of the emulsions had a significant difference (p < 0.05) because of the encapsulating agent used (pectin or Arabic gum). Emulsions stabilized with Arabic gum were more stable over time than the ones with pectin. The application of the emulsions on the surface of the bagels did not show a statistical difference (p > 0.05) in the physicochemical properties of the breads. The growth of P. expansum was delayed for up to 5 or 6 days in bagels with wheat flour and Arabic gum as encapsulating agent. Both systems, BW and BWO, atomized with MOEO emulsions at high concentrations (MOEO 15% w/w) were well accepted by the panel of judges when these were evaluated on day 0 (freshly baked bread) but not after 6 days of their elaboration.

Cytotoxicity, antimicrobial activity and composition of essential oil from Tanacetum balsamita L.subsp. balsamita

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
SN Ebrahimi ◽  
M Yousefzadi ◽  
A Sonboli ◽  
F Miraghasi ◽  
S Ghiasi ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil

Physicochemical Characterization and Antinociceptive Effect of β-cyclodextrin/Lippia pedunculosa Essential Oil in Mice

2018 ◽  
Vol 18 (9) ◽  
pp. 797-807 ◽  
Author(s):  
Paula dos Passos Menezes ◽  
Francielly de Oliveira Araujo ◽  
Tatianny Araujo Andrade ◽  
Igor Araujo Santos Trindade ◽  
Heitor Gomes de Araujo-Filho ◽  
...  
Keyword(s):  
Essential Oil ◽  
Physicochemical Properties ◽  
Water Solubility ◽  
Therapeutic Potential ◽  
Biological Activities ◽  
Antinociceptive Effect ◽  
Physicochemical Characterization ◽  
Good Tool ◽  
Main Challenge ◽  
Higher Temperature

Background: Some research studies have shown that Lippia pedunculosa essential oil (EOLP) has interesting biological activities. However, its low water solubility is the main challenge to achieve its therapeutic potential. In this context, Cyclodextrins (CDs) have been widely used in order to overcome this problem due to your capability to improve the physicochemical properties of drugs. Objective: In this perspective, the main goal of this study was to investigate how the improvement of the physicochemical properties of inclusion complexes (EOLP and β-CD) enhance the antinociceptive effect in mice. Methods: To achieve that, we prepared samples by Physical Mixture (PM), Paste Complexation (PC) and Slurry Complexation (SC) methods, followed by their physicochemical characterization. In addition, it was evaluated if the use of β-CD enhances the antinociceptive effect of EOLP in mice. Results: The analysis showed that rotundifolone (72.02%) was the major compound of EOLP and we found out based on DSC results that β-CD protected it from oxidation. In addition, TG techniques demonstrated that the best inclusion methods were PC and SC, due to their greater weight loss (10.8 and 11.6%, respectively) in the second stage (171-312°C), indicating that more complexed oil was released at the higher temperature than oil free. Other characteristics, such as changes in the typical crystalline form, and reduced particle size were observed by SEM and laser diffraction, respectively. The SC was the most effective complexation method, once the presence of rotundifolone was detected by FTIR. Based on that, SC method was used in all mice tests. In this regard, the number of paw licks was reduced for both compounds (all doses), but EOLP was more effective in reducing the nociceptive behavior. Conclusion: Therefore, CDs seem not to be a good tool to enhance the pharmacological properties of EOs rich in peroxide compounds such as rotundifolone.

Evaluation of antioxidant and antimicrobial activity of Ziziphora ‎clinopodiodes essential oil eluted at different times

2020 ◽  
Vol 16 ◽  
Author(s):  
Mojgan Alizadeh ◽  
Akram Arianfar ◽  
Ameneh Mohammadi
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Positive Control ◽  
Essential Oil Composition ◽  
Oil Composition ◽  
Citronellic Acid ◽  
Antimicrobial And Antioxidant Activity

Objective: Ziziphora clinopodioides is an edible medicinal plant belongs to the Labiatae family that widespread all over Iran. It used as culinary and also in cold and cough treatments in Iran. The aim of present work was to evaluate the effect of different timeframes during the hydrodistillation on essential oil composition, antimicrobial and antioxidant activity. Materials and Methods: The essential oil of Z. clinopodiodes was extracted via hydrodistillation with Clevenger apparatus. The fractions of essential oil were captured at 6 times from the beginning of the distillation: (10, 20, 60, 120, 180 and 240 min). The fractions of essential oil were analyzed by GC/MS and their antibacterial, antifungal and antioxidant activities were studied by Disk - well diffusion and DPPH methods respectively. Results: Six distillation times and whole essential oil were captured during the hydrodistillation. Essential oil yield dropped off significantly during distillation progressed (1.0% for 10 min and 0.025 for 240 min). 1,8 Cineol, Isomenthone, Pulegone, Piperitenone and Citronellic acid were major compounds in fractions and they were affected by distillation times. Pulegone was major compound in all of essential oils. In antioxidant activity assay, whole essential oil was stronger than was stronger than positive control and fractions of essential oil, because of higher levels of Isomenthone, Piperitenone and Citronellic acid. Strongest antimicrobial activity against S. aureus, E. coli and C. albicans was observed from 10 min fraction. Conclusion: Our results indicated that distillation time can create essential oils with specific properties and we can achieve to more efficient essential oil in short times.

Chemical Composition and in-vitro antimicrobial screening of leaf essential oil of Plectranthus gerardianus Benth., and isolation of the major constituent of oil

2020 ◽  
Vol 10 ◽  
Author(s):  
Navadha Bhatt ◽  
Navabha Joshi ◽  
Kapil Ghai ◽  
Om Prakash
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Major Constituent ◽  
In Vitro Antimicrobial Activity ◽  
Gram Positive Bacteria ◽  
Medicinal Value ◽  
Leaf Essential Oil ◽  
Plant Families ◽  
Total Oil

Background: The Lamiaceae (Labiatae) is one of the most diverse and widespread plant families’ in terms of ethno medicine and its medicinal value is based on the volatile oils concentration. This family is important for flavour, fragrance and medicinal properties. Manyplants belonging to this family have indigenous value. Method: The essential oil of Plectranthus gerardianusBenth. (Lamiaceae), was analysed by GC and GC-MS analysis, while the major component was isolated and conformed by NMR spectroscopy. Result: The oil was found to be rich in oxygenated monoterpenes, which contribute around 62% of the total oil. The major components identified were fenchone (22.90%) and carvenone oxide (16.75%), besides other mono and sesquiterpenoids. The in-vitro antimicrobial activity of essential oil was tested against three gram negative bacteria viz. Pasteurellamultocida, Escherichia coli, and Salmonella enterica, two gram positive bacteria viz. Staphylococcus aureus and Bacillus subtilis and two fungi viz. Candida albicans and Aspergillusflavus. The antimicrobial activity of the oil was also compared to the antimicrobial activity of leaf essential oil of another Himalayan plant viz. Nepetacoerulescens. Conclusion: The oil showed in-vitro antimicrobial activity against all the microbial strains and can lessen the ever-growing demand of potentially hazardous antibiotics for treatment.

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