Essential Oil Composition and Antioxidant Capacity of Carum copticum and its Antibacterial Effect on Staphylococcus aureus , Enterococcus faecalis and Escherichia coli O157:H7

2016 ◽  
Vol 41 (3) ◽  
pp. e12938 ◽  
Author(s):  
Maryam Mahmoudzadeh ◽  
Hedayat Hosseini ◽  
Farzaneh Shahraz ◽  
Afshin Akhondzadeh-Basti ◽  
Amin Mousavi Khaneghah ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Antioxidant Capacity ◽  
Enterococcus Faecalis ◽  
Antibacterial Effect ◽  
Essential Oil Composition ◽  
Escherichia Coli O157 ◽  
Oil Composition ◽  
Carum Copticum

scholarly journals CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF THE ESSENTIAL OIL OF THE Toona sureni (Blume) Merr

2015 ◽  
Vol 3 (1) ◽  
pp. 90
Author(s):  
M. Taufik Ekaprasada ◽  
Hazli Nurdin ◽  
Sanusi Ibrahim ◽  
Dachriyanus
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Essential Oil Composition ◽  
Diffusion Method ◽  
Oil Composition ◽  
Disk Diffusion Method ◽  
Germacrene D ◽  
Total Oil

 ABSTRACT The essential oil composition of the Toona sureni (Blume) Merr leaf was analyzed by GC-MS. More than 68 peaks, representing 99.99% of total oil, forty three components were identified, this represents 80.65% of the total oil component. The major components were α-terpinene (9.58%), α-copaene (8.39%), bicyclogermacrene (7.61%), δ-cadinene (6.65%), β-elemene (4.88%), germacrene-D (4.65%), δ-selinene (3.58%), caralene (3.10%), β-caryophyllene (2.88%), α-cubebene (2.82%), δ-gurjunene (2.20%), and (-)-isoledene (2.05%). The antibacterial activity of the essential oil of Toona sureni (Blume) Merr leaf was evaluated using disk diffusion method. The oil was effective on the inactivation of Escherichia coli, Staphylococcus aureus and Bacillus subtilis. Keywords: Toona sureni (Blume) Merr, antibacterial activity, GC-MS, essential oil

scholarly journals Essential Oil Composition and Antibacteral Activity of Vismia Baccifera Fruits Collected from Mérida, Venezuela

2011 ◽  
Vol 6 (5) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Janne Rojas ◽  
Alexis Buitrago ◽  
Luis Rojas ◽  
Antonio Morales ◽  
María Lucena ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Mass Spectra ◽  
Essential Oil Composition ◽  
Gram Negative Bacteria ◽  
Oil Composition ◽  
Gram Negative

The essential oil from the fruits of Vismia baccifera Triana & Planch. (Gutttiferae), collected in June 2009, was analyzed by GC/MS. A yield of 0.6% oil was obtained by hydrodistillation. Twenty-seven components were identified by comparison of their mass spectra with those in the Wiley GC-MS Library data base. The major components were trans-cadin-1,4-diene (36.6%), cis-cadin-1,4-diene (18.8%) and β-caryophyllene (11.9%). The essential oil showed a broad spectrum of antibacterial activity against the important human pathogenic Gram-positive and Gram-negative bacteria Staphylococcus aureus (ATCC 25923), Enterococcus faecalis (ATCC 29212), Escherichia coli (ATCC 25992), Pseudomonas aeruginosa (ATCC 27853) and Klebsiella pneumoniae (ATCC 23357) with MIC values ranging from 9 to 37 μg/mL.

Antibacterial Activity of Carum copticum Essential Oil Against Escherichia Coli O157:H7 in Meat: Stx Genes Expression

2016 ◽  
Vol 73 (2) ◽  
pp. 265-272 ◽  
Author(s):  
Maryam Mahmoudzadeh ◽  
Hedayat Hosseini ◽  
Javad Nasrollahzadeh ◽  
Amin Mousavi Khaneghah ◽  
Marjan Rismanchi ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Escherichia Coli O157 ◽  
Genes Expression ◽  
Carum Copticum

scholarly journals Essential Oil Composition and Antibacterial Activity of Hyptis colombiana from the Venezuelan Andes

2015 ◽  
Vol 10 (10) ◽  
pp. 1934578X1501001
Author(s):  
Mayalin Flores ◽  
Luis Rojas ◽  
Rosa Aparicio ◽  
Maria Eugenia Lucena ◽  
Alfredo Usubillaga
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Sea Level ◽  
Essential Oil Composition ◽  
Minor Constituent ◽  
Oil Composition ◽  
Aerial Parts ◽  
Germacrene D

Hyptis colombiana is an aromatic shrub native to the Colombian and Venezuelan Andes. Aerial parts were collected in Mérida State at about 3100 m above sea level in February 2005, and May and October 2006. The essential oil was found to contain germacrene D and β-caryophyllene as main constituents (about 50%). The February 2005 and October 2006 oils were found to have antibacterial activity against Staphylococcus aureus, but not the May 2006 oil, probably due to the lack of some minor constituent.

Composition and Antimicrobial Activity of Achillea Distans Essential Oil

2011 ◽  
Vol 6 (6) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Angel Konakchiev ◽  
Milka Todorova ◽  
Bozhanka Mikhova ◽  
Antonina Vitkova ◽  
Hristo Najdenski
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Candida Albicans ◽  
Essential Oil ◽  
Salmonella Typhimurium ◽  
Moderate Activity ◽  
Proteus Vulgaris ◽  
Oil Composition ◽  
Weak Activity

The essential oil of Achillea distans W. et K. flower heads was analyzed by GC and GC-MS. Altogether 43 components in concentrations more than 0.1% were identified representing 93.5% of the oil composition. The main constituents were 1,8-cineole (16.8%), trans-thujone (9.8%), sabinene (8.2%), borneol (7.5%), β-pinene (6.5%), and camphor (5.8%). The oil showed moderate activity against Staphylococcus aureus and Candida albicans, and weak activity against Salmonella typhimurium, Proteus vulgaris, and Escherichia coli.

scholarly journals Essential Oil Composition, Cytotoxic and Antibacterial Activities of Five Etlingera Species from Borneo

2012 ◽  
Vol 7 (2) ◽  
pp. 1934578X1200700 ◽  
Author(s):  
Charles Santhanaraju Vairappan ◽  
Thilahgavani Nagappan ◽  
Kishneth Palaniveloo
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Essential Oils ◽  
Antibacterial Activities ◽  
Essential Oil Composition ◽  
Oil Yield ◽  
Strong Inhibition ◽  
Oil Composition ◽  
Oxygenated Monoterpenes ◽  
Mcf 7

Essential oils obtained by hydrodistillation from the rhizomes of Etlingera pyramidosphaera (K. Schum.) R. M. Sm, E. megalocheilos (Griff.) A.D. Poulsen, comb. nov., E. coccnea (Blume) S. Sakai & Nagam, E. elatior (Jack) R. M. Sm, and E. brevilabrum (Valeton) R. M. Sm were analyzed by GCMS. The highest oil yield was obtained from E. pyramidosphaera (0.45%), followed by E. elatior (0.38%), E. coccnea (0.30%), E. brevilabrum (0.28%) and E. megalocheilos (0.25%). The major constituents of the essential oils were oxygenated monoterpenes, followed by sesquiterpenes, oxygenated sesquiterpenes, oxygenated diterpenes and diterpenes. The essential oils from E. pyramidosphaera and E. brevilabrum exhibited the best cytotoxicity against MCF 7 (LC50: 7.5±0.5 mg mL−1) and HL 60 (LC50: 5.0 mg mL−1), respectively. Strong inhibition was also observed for the essential oils of E. coccnea and E. megalocheilos against Staphylococcus aureus (MIC: 8.0±0.5 mg mL−1 and 5.0±0.5 mg mL−1) and Streptococcus pyrogenes (MIC: 6.0±0.5 mg mL−1 8.0±0.5 mg mL−1).

scholarly journals Compositional diversity in essential oil of Ziziphora tenuior L. ecotypes

Genetika ◽  
2021 ◽  
Vol 53 (2) ◽  
pp. 717-727
Author(s):  
Hulya Dogan
Keyword(s):  
Essential Oil ◽  
Antioxidant Capacity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Essential Oil Composition ◽  
Total Phenolic ◽  
Oil Composition ◽  
Phenolic Contents ◽  
Compositional Diversity

Present study reports a comparative screening of three ecotypes of Ziziphora tenuior L., sampled from three region with different elevation in middle and northeastern Turkey, based on their essential oil composition, total phenolic content and antioxidant capacities. Z. tenuior ecotypes showed twenty compounds, representing 89.18-91.44% of the essential oil (EOs) identified by GC-MS. The major components of EOs in ecotypes were pulegone (37.23-49.12%), and followed by 1,8-Cineole (2.26-7.78%), limonene (4.20-5.44%), ?-Caryophyllene (3.88-5.11%) and thymol (2.68-4.11%), respectively. Ecotypes showed variable pulegone content and it was increased with elevation increase. The total phenolic contents varied among ecotypes ranged from 21.13 to 27.50 mg of gallic acid equivalent/g EOs. Antioxidant capacity was determined in vitro using DPPH radical-scavenging and FRAP (Ferric reducing power) assays and expressed as concentration of each extract required to inhibit radical by 50% (IC50 and EC50) values that ranged from 0.80 to 0.97 mg/ml in DPPH and 0.42 to 0.55 mg/ml in FRAP assays, respectively. Our results indicated that antioxidant capacity changed among ecotypes. Taking into account the essential oil content, it seems that to select ecotype was the most appropriate to obtain more pulegone for this plant from its wild habitat.

scholarly journals Antimicrobial activity of Lippia sidoides Cham. (Verbenaceae) essential oil against Staphylococcus aureus and Escherichia coli

2011 ◽  
Vol 13 (3) ◽  
pp. 293-297 ◽  
Author(s):  
C.E Castro ◽  
J.M Ribeiro ◽  
T.T Diniz ◽  
A.C Almeida ◽  
L.C Ferreira ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Inhibitory Concentration ◽  
Minimum Bactericidal Concentration ◽  
Antibacterial Effect ◽  
Bactericidal Effect ◽  
Bacterial Cells ◽  
E Coli ◽  
Lippia Sidoides

The antibacterial effect of Lippia sidoides (rosemary pepper) essential oil was tested against the bacteria Staphylococcus aureus and Escherichia coli isolated from homemade Minas cheese produced in Brazil. The Minimum Inhibitory Concentration (MIC) determined in the Dilution Test was 13 µL oil mL-1 for both bacteria, which characterizes inhibitory action in broth for a 24-hour interaction period. The Minimum Bactericidal Concentration (MBC) determined in the Suspension Test, with one minute of contact, was 25 µL oil mL-1 for both tested bacteria, obtaining at this concentration a bactericidal effect of 99.9% on the viable bacterial cells from each sample. Results demonstrated the bacterial activity of Lippia sidoides essential oil against S. aureus and E. coli, suggesting its use as an antibacterial agent in foods.

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