Anti-infammatory property of Juniperus communis L. var. communis needles and cones extracts and essential oils

Essential oils can be used as preservatives in foods because of their ability to inhibit bacteria growth in low concentration, which does not influence on foods’ organoleptic properties and does not generate the resistance mechanisms in cells. The aim of that work was to compare the effectiveness of commercial oils from black pepper (Piper nigrum), rosemary (Rosmarinus officinalis), lemongrass (Cymbopogon citratus) and juniper (Juniperus communis L.) with oils obtained in our laboratory. The typical cultivation method was supported by the flow cytometry to detect the cells of very low physiologic and metabolic activity. Our investigation demonstrated that both types of oils can effectively inhibit the growth of saprophytic bacteria P. orientalis. The oils distilled in our laboratory had a bacteriostatic effect at a lower concentration, which is important for application in the food industry. Flow cytometry analyzes and confirmed the thesis that essential oils do not have a germicidal effect on bacteria cells.

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Comparative analysis of the composition of essential oils and supercritical carbon dioxide extracts from the berries and needles of Estonian juniper (Juniperus communis L.)

Procedia Chemistry ◽

10.1016/j.proche.2009.12.023 ◽

2010 ◽

Vol 2 (1) ◽

pp. 161-167 ◽

Cited By ~ 25

Author(s):

Anne Orav ◽

Mihkel Koel ◽

Tiiu Kailas ◽

Mati Müürisepp

Keyword(s):

Carbon Dioxide ◽

Comparative Analysis ◽

Supercritical Carbon Dioxide ◽

Essential Oils ◽

Juniperus Communis ◽

Supercritical Carbon

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Chemical composition of berry essential oils from Juniperus communis L. (Cupressaceae) growing wild in Republic of Macedonia and assessment of the chemical composition in accordance to European Pharmacopoeia

Macedonian Pharmaceutical Bulletin ◽

10.33320/maced.pharm.bull.2011.57.005 ◽

2011 ◽

Vol 57 ◽

pp. 43-51 ◽

Cited By ~ 10

Author(s):

Floresha Sela ◽

Marija Karapandzova ◽

Gjoshe Stefkov ◽

Svetlana Kulevanova

Keyword(s):

Chemical Composition ◽

Essential Oils ◽

Great Variability ◽

Lower Amount ◽

Official Method ◽

European Pharmacopoeia ◽

Juniperus Communis ◽

Republic Of Macedonia ◽

Three Samples ◽

Germacrene D

Chemical composition of fifteen samples of juniper essential oil was analyzed using GC/FID/MS method. Thirteen samples of berries were collected on different locations in south-western part , two of them in central-north region of Republic of Macedonia. The essential oils were obtained by hydrodistillation in a Clevenger type apparatus using official method of European Pharmacopoeia. GC/MS analysis revealed 74 identified components. The predominant fractions of the oils were monoterpene hydrocarbons representing 39.11- 73.38%. Great variability in the chemical composition and content of some components was observed. The most variable components were α-pinene (15.59-43.19%), β-pinene (1.65%-5.35%), β-myrcene (2.89%-26.50%), sabinene (2.80-11.77%), and limonene (2.90-4.46%). In the fraction of oxidized monoterpenes the most abundant was terpene-4-ol (trace - 6.32%) followed by α-terpineol (0.18-1.63%). In the sesquiterpene fraction predominant components were: germacrene D (2.76-10.22%), β-elemene (1.13-3.40%) and trans-(E)-caryophyllene (1.8%- 4.05%). Twelve samples of Macedonian juniper oils comply with European Pharmacopoeia chemical composition requirements for juniper oil and three samples did not, due to lower amount of α-pinene.

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