scholarly journals Antimutagenic and antioxidant activity of the essential oils of Citrus sinensis and Citrus latifolia

2017 ◽  
Vol 7 (1) ◽  
Author(s):  
J. D. Toscano-Garibay ◽  
M. Arriaga-Alba ◽  
J. Sánchez-Navarrete ◽  
M. Mendoza-García ◽  
J. J. Flores-Estrada ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Essential Oils ◽  
Citrus Sinensis ◽  
Citrus Latifolia

scholarly journals Antimycotic Activity and Genotoxic Evaluation of Citrus sinensis and Citrus latifolia Essential Oils

2016 ◽  
Vol 6 (1) ◽  
Author(s):  
Nancy J. Ruiz-Pérez ◽  
Marisela González-Ávila ◽  
Jaime Sánchez-Navarrete ◽  
Julia D. Toscano-Garibay ◽  
Mario A. Moreno-Eutimio ◽  
...  
Keyword(s):  
Essential Oils ◽  
Citrus Sinensis ◽  
Antimycotic Activity ◽  
Citrus Latifolia

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.

Characterization and Antioxidant Activity of Essential Oils from Fresh and Decaying Leaves ofEucalyptus tereticornis

2009 ◽  
Vol 57 (15) ◽  
pp. 6962-6966 ◽  
Author(s):  
Harminder P. Singh ◽  
Sunil Mittal ◽  
Shalinder Kaur ◽  
Daizy R. Batish ◽  
Ravinder K. Kohli
Keyword(s):  
Antioxidant Activity ◽  
Essential Oils

Phytochemical Screening And Evaluation Of The Antioxidant Activity Of Essential Oil Of Pistacia Atlantica Harvested From The Ouled Brahim Region, Saida; Algeria

2019 ◽  
Vol 8 (6) ◽  
pp. 202-206
Author(s):  
Attou Fatima ◽  
Terras Mohamed ◽  
Ammam Abdelkader ◽  
Tabet Aouel Faiza
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Plant Material ◽  
Local Population ◽  
Traditional Healers ◽  
Phytochemical Screening ◽  
Traditional Use ◽  
Phytochemical Study ◽  
Antioxidant Power

The knowledge of traditional healers o en represents a basis for the pharmacological and phytochemical inves ga on of naturals medicaments. This work aims for the phytochemical study and evaluation of the antioxidant activity of essential oils of medicinal plant Pistacia atlantica.Through the results obtained, it appears that the leaves are rich in substances with a high antioxidant power. For essential oils, it is 0.24 % for 100 g of plant material. And the phytochemical screening of the plant showed the presence of tannins, resins, coumarins, terpenoids and  flavonoids, and absence of saponins. The strong antioxidant activity of extracts obtained only confirms the traditional use of this plant by the local population.

Effect of Microwave Treatment on the Profile of Volatile Compounds and Characteristics of White Pepper (Piper nigrum L.) Essential Oil

2021 ◽  
Vol 5 (1) ◽  
pp. 54-63
Author(s):  
Atma Elfahdi - Elfahdi
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Water Content ◽  
Volatile Compounds ◽  
Microwave Treatment ◽  
Piper Nigrum ◽  
Hammer Mill ◽  
White Pepper ◽  
Cell Tissue

Microwave treatment on white pepper was conducted to damage cell tissue to facilitate the distillation and increase the yield of essential oils. The research objective was to determine the effect of pepper varieties and microwave treatment on the profiles of volatile compounds and the characteristics of white pepper essential oils. The research was conducted with 50 grams of white pepper placed into a 15 cm diameter petri dish and put in a microwave oven at the power of 600 watts for 90 seconds then white pepper milled by hammer mill. Essential oils were obtained using the water distillation method then were tested for their characteristics and compounds using Gas chromatography-Mass Spectrometry (GC-MS). White pepper was analyzed using the water content, piperine content, and its cell tissue microstructure was analyzed using Scanning Electron Microscope (SEM). The results showed that different pepper as accession produced different profiles of volatile compounds, characteristics, and antioxidant activity (p<0.05). The number of volatile compounds of white pepper essential oils identified by GC-MS was 42, where the largest compound was β-caryophyllene (50.51%). Microwave treatment damaged the cell wall of white pepper, lowered water content (17.43%), increased piperine content (10.57%) and essential oil yield (25%), and changed the profiles of volatile compounds of essential oils of Lampung daun lebar accession. Color became bluer (b*value rises by 201.99%), increased specific gravity (1.27%) and antioxidant activity (7.4%), decreased solubility in 95% ethanol (17.95%) and acid number (20.8%) while the refractive index was not affected by pepper accessions and microwave treatment.

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