Antioxidant activity and chemical composition of meat from broilers fed diets containing different essential oils

Background and Aim: Broiler meat is susceptible to lipid oxidation due to its high content of unsaturated fatty acids, especially when stored for a long time. Concerning with that problem, we can add natural compounds to the animal feed, as the plant essential oils, which have antioxidant, antimicrobial, and antifungal activities. The objective of this study was to evaluate the antioxidant activity, fatty acid profile, and chemical composition of the meat of broilers fed with diets containing different essential oil, including lemongrass (Cymbopogon flexuosus) and pedestrian tea (Lippia aff. rotundifolia). Materials and Methods: The experimental design used was a 4×4 factorial scheme (storage time×diets), and each treatment was repeated thrice. The treatments were applied as negative control (without antimicrobial); positive control (ration supplemented with 10 ppm of enramycin and 42 ppm of salinomycin), lemongrass (ration with 120 mg of essential oil of lemongrass for each kilogram of live weight of the animals), and pedestrian tea (ration with 120 mg of essential oil of pedestrian tea for each kilogram of live weight of the animals). Storage was performed after slaughter and evaluated monthly for 4 months. Results: The inclusion of lemongrass oil and pedestrian tea in the broiler diet did not change the ether extract content of the meat sample obtained from thigh and drumstick. The storage time promotes an increase in the moisture loss of the meat from the 2nd month in all treatments. There was an interaction between the additive and storage time for moisture loss. In the 2nd month of storage, the meat from broilers fed the antibiotic-containing feed had a lower moisture loss than those from broilers in the other treatment groups. The fatty acid profile did not differ statistically between the different treatment groups. The inclusion of additives in the food dropped the lipid oxidation at the 2nd month of storage. From the 3rd month, however, only the essential oils showed antioxidant effect. Conclusion: Antioxidant activity was positive for treatments that included essential oils. The lemongrass oil and pedestrian tea can be used as antioxidant additives in broiler diets to improve the oxidative stability of thigh-drumstick meat during storage. The results of the study suggest a good prospective for further research with profitability of usage essentials oils examined, for their economical application as feed components in broiler nutrition.

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Antioxidant Activity and Chemical Composition of Essential Oils from Schinus Fasciculata (Griseb.) I.M. Johnst and S. Praecox (Griseb.) Speg

Natural Product Communications ◽

10.1177/1934578x0800300931 ◽

2008 ◽

Vol 3 (9) ◽

pp. 1934578X0800300 ◽

Cited By ~ 3

Author(s):

Ana P. Murray ◽

Silvana A. Rodriguez ◽

María G. Murray

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Radical Scavenger ◽

Natural Environments ◽

Dpph Assay ◽

Reference Compound ◽

Fresh Material ◽

Phenological Phases

Schinus fasciculata and S. praecox (Anacardiaceae) can be found among the characteristic vegetation components of the phytogeographic province of the Espinal. The essential oils from these two species have been obtained from fresh material by hydrodistillation and analyzed by GC and GC-MS. We have compared the chemical composition of the oils obtained from samples collected at two different natural environments and at different phenological phases. The antioxidant activity of these oils was evaluated by the DPPH assay. S. fasciculata and S. praecox showed significant differences in their chemical composition as well as in their radical scavenger ability. The essential oil from samples of S. fasciculata attacked by plant-lice (Hemiptera, Psylloidea) was the more active one, with inhibition percentages higher than that of the reference compound.

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Chemical composition, antioxidant and antimicrobial activities of the essential oil of Illicium verum

E3S Web of Conferences ◽

10.1051/e3sconf/202131901052 ◽

2021 ◽

Vol 319 ◽

pp. 01052

Author(s):

Brahim Outemsaa ◽

Asmaa Oubihi ◽

Hassna Jaber ◽

Sara Haida ◽

Ikram Kenfaoui ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Staphylococcus Epidermidis ◽

Antimicrobial Activities ◽

Sensory Profile ◽

Illicium Verum ◽

The Impact ◽

Antibacterial And Antioxidant Activity

In recent years, a concern has been expressed about the impact of antibiotics and synthetic antioxidants, which are used to inhibit microbial growth and retard fat oxidation in foods. In addition, antibiotic resistance presents a serious menace to human and environmental ecosystems. This has led the food industry to use natural resources such as essential oils in the preparation of foods, this forming their sensory profile and increasing preservation time there. The objective of this work is to determine the chemical composition and evaluate the antibacterial and antioxidant activity of the essential oil of Illicium verum. The yield of essential oil extracted by hydro distillation is about 4.13%. The chemical composition of the essential oil extracted from the dried fruits of Illicium verum was studied by gas chromatography coupled with mass spectrometry (GC and GC/MS). Twenty-eight constituents, representing 99.74% of the essential oil were identified. The major compounds are: trans-anethole (83.46%), D-Limonene (4.56%), Estragole (3.47%) and Linalool (1.07%). Antioxidant activity was determined by the DPPH assay. The essential oils of Illicium verum showed low antioxidant activity with IC50= 286.19 ± 7.4 mg/mL, compared to Ascorbic acid IC50= 0.09 ± 0.01 mg/mL. The antibacterial effect of this essential oil was tested against six microorganisms, of which Staphylococcus aureus is the most sensitive with an MIC of about 1/1000 (v/v), followed by Staphylococcus epidermidis and Enterobacter cloacae with an MIC equal to 1/100 (v/v).

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Impact of Different Storage Conditions on Composition of Lemongrass (Cymbopogon citratus L.) Essential Oil of Tien Giang Province, Vietnam

Asian Journal of Chemistry ◽

10.14233/ajchem.2020.22561 ◽

2020 ◽

Vol 32 (11) ◽

pp. 2743-2747

Author(s):

Thi Kim Ngan Tran ◽

Tan Phat Dao ◽

Thi Cam Quyen Ngo ◽

Thien Hien Tran ◽

Ung Thanh Dat ◽

...

Keyword(s):

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Storage Time ◽

Physical Stability ◽

Chemical Properties ◽

Storage Conditions ◽

Citronella Oil ◽

Main Components ◽

Physical And Chemical

Essential oils are known to be susceptible to changes and degradation that can lead to loss of quality and pharmacological properties. In this work, lemongrass essential oil is stored under different storage conditions under the influence of light and temperature, assessing the physical and chemical properties as well as the chemical composition of the citronella essential oil respectively. The change in the chemical composition of citronella oil is determined based on the storage time of 4 months under different conditions i.e. light (45 ºC) and in dark (4 ºC). To determine the change in the composition of the essential oil, based on the results of GC-MS analysis methods to monitor the chemical changes of the essential oil. The content of main components of citral and β-myrcene increases significantly after storage time under the influence of light and temperature. Some low content components (β-citronello, β-caryophyllen, p-cymen-8-ol, etc.) are likely to be oxidized and lost under light conditions, even in the dark. Therefore, the importance of external storage factors for the chemical and physical stability of essential oils is a matter of concern to control the quality of scientific evaluation.

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Chemical composition and antioxidant activity of essential oil of Cymbopogon flexuosus

Journal of Applied and Natural Science ◽

10.31018/jans.v12i1.2207 ◽

2020 ◽

Vol 12 (1) ◽

pp. 25-29

Author(s):

Anju Bhatnagar

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Racemic Mixture ◽

Oil Composition ◽

Cymbopogon Flexuosus ◽

Ic50 Value

Cymbopogon species from the Poaceae family are widely distributed in the Himalayan region of India and commonly used as flavors, fragrances, cosmetics, and pharmaceuticals. It is known to contain compound citral, which give the lemon scent to many of the plants of the cymbopogon genera. The essential oil of Cymbopogon flexuosus has high polyphenolic content which is responsible for antioxidant properties. Beside citral is also used for the synthesis of vitamin B and Ionones. The bioactive potential of Lemongrass and constituent are rapidly increasing which is reflected from growing number of reports being published. The present study was to know the chemical composition and in vitro antioxidant activity of essential oil of C. flexuosus from Uttarakhand. The essential oils of Cymbopogon collected in the region of Uttarakhand were obtained by hydrodistillation of the leaves and analyzed for chemical composition by GC/MS. The antioxidant activity of essential oils at different concentrations was determined against DPPH radical activity and vitamin C as the standard antioxidant compound. The IC50 value and percentage of DPPH inhibition were recorded. Twenty-five compounds were identified in essential oil extracted from leaves representing 93.15% of the oil composition. The yield of essential oil of Cymbopogon was 0.6 + 0.1 %and the major compound in the essential oil was citral (a racemic mixture of two isoforms geranial and nearl) followed by heptenone(1.98%) , linalool(1.65%), geraniol (1.47%), ?-caryophyllene (1.14% ) , limonene (0.92%), nearl acetate (0.82%), citronellal(0.44 %) and citronellol (0.22%). Radical scavenging capacity (Inhibition, %) of the C. flexuosus essential oil was high (78.19+1.11) at the concentration level of 150 ?g/ml and IC50 value of the essential oil was 43.67?g/ml. The data of this study encourages to consider the essential oil of C. flexuosus as a source of bioactive compounds which may add great industrial value to this crop.

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Acetylcholinesterase Inhibition and Antioxidant Activity of Essential Oils from Schinus Areira L. and Schinus Longifolia (Lindl.) Speg

Natural Product Communications ◽

10.1177/1934578x0900400628 ◽

2009 ◽

Vol 4 (6) ◽

pp. 1934578X0900400 ◽

Cited By ~ 1

Author(s):

Ana P. Murray ◽

María S. Vela Gurovic ◽

Silvana A. Rodriguez ◽

María G. Murray ◽

Adriana A. Ferrero

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Antioxidant Activities ◽

Acetylcholinesterase Inhibition ◽

Radical Scavenger ◽

Radical Scavenger Activity ◽

Scavenger Activity

The essential oils of Schinus areira L. and S. longifolia (Lindl.) Speg. (Anacardiaceae) have been studied for their in vitro anti-acetylcholinesterase and antioxidant activities. The chemical composition of the oils obtained by hydrodistillation was determined by GC-MS. Fruit and leaf oils of S. areira were analyzed separately. The essential oil from S. longifolia elicited marked enzymatic inhibition (IC50 = 20.0 ± 1.0 μg/mL) and showed radical scavenger activity (IC50 = 25.2 ± 2.4 μg/mL). The essential oil from S. areira leaves was more active than that of the fruits in both bioassays.

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Chemical Composition and Antioxidant Activity of Essential Oil of Sawdust from Moroccan Thuya (Tetraclinis articulata (Vahl) Masters

Biointerface Research in Applied Chemistry ◽

10.33263/briac111.79127920 ◽

2020 ◽

Vol 11 (1) ◽

pp. 7912-7920

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Potential Source ◽

Reduction Of Iron ◽

Tetraclinis Articulata ◽

Total Composition

The present study was dedicated to the study of the chemical composition and the antioxidant activity of the essential oils from the sawdust of Tetraclinis articulata in Morocco (from Khemisset region). The yield of the essential oil obtained by hydrodistillation from sawdust was 2.19%. The determination of the chemical composition of Tetraclinis articulata essential oils (TAEO) was carried out by GC-SM analysis. The results that 22 volatile compounds were identified in the sawdust part of T. articulata, representing 87.25% of the total composition. The study of TAEO antioxidant activity was assessed by three different methods: the trapping of free radical DPPH, bleaching assay ABTS, and the reduction of iron (FRAP). The results of DPPH test showed that TAEO (IC50=0.0144 mg/mL) has a very interesting antioxidant activity compared to the ascorbic acid used as reference (IC50=0.0184 mg/mL). These results reveal promising prospects for the future exploitation of TAEO as a potential source of natural antioxidant substances that may be used for future investigations.

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Chemo-typing of Three Egyptian Rosemary Oil for Their Chemical Composition and Anti-oxidant Activity

Journal of Pharmaceutical Research International ◽

10.9734/jpri/2020/v32i330409 ◽

2020 ◽

pp. 9-14

Author(s):

Menna I. Elshorbagy ◽

Marwa Elsbaey ◽

Hany N. Baraka ◽

Mohamed Farid Lahloub

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Radical Scavenging Activity ◽

Standard Procedure ◽

Radical Scavenging ◽

Volatile Oil ◽

Fused Silica ◽

Dpph Assay

Aims: To study the chemical composition of volatile oil samples from different place in Egypt (Mansoura, Gamsa and Assuit) and study their antioxidant activity determined by DPPH assay. Study Design: Hydro distillation of volatile oil samples and their GC/MS analysis and determination of their antioxidant activity by DPPH assay. Place and Duration of Study: Department of Pharmacognosy, Faculty of pharmacy, Mansoura university, Egypt, between June 2015 and November 2017. Methodology: The essential oil was isolated by hydro-distillation for 5 h using a Clevenger-type all-glass apparatus according to the standard procedure of the European pharmacopeia and volatile oils analysis was performed by GC and GC-MS. GC analysis was carried out using Focus-DSQ-ӀI GC/MS instrument (Thermo Scientific, MA, USA) equipped with TR-5 fused silica column (30 m × 0.25 mm, film thickness 0.25 µm). Results: The yield of the essential oils of three rosemary plants growing in Mansoura (RM), Gamsa (RG) and Assiut (RA) were 0.20% v/w, 0.32% v/w and 0.24% v/w, respectively. Their chemical composition was analyzed by GC/MS, RM and RG were found to be α-pinene dominated chemotypes, 32.4% and 29.6%, respectively, meanwhile RA was camphor dominated chemotype (17.2%). Furthermore, their antioxidant activity was determined by DPPH assay. Their IC50 values of essential oils of RM, RG and RA were 8.66 ± 0.7, 8.18 ± 0.5 and 9.74 ± 0.2, respectively. Conclusion: The GC/MS spectral data revealed the considerable difference between the chemical composition of essential oil constituents of RM, RG and RA which lead to different chemotypes. The present results also demonstrate that REO obtained from different areas in Egypt exhibited free radical scavenging activity determined by DPPH assay due to the synergistic effect between their constituents.

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Composición química y contenido de fenoles totales en aceites esenciales de muña Minthostachys setosa Briq Epl y anís Pimpinella anísum L.

Revista ECIPeru ◽

10.33017/reveciperu2011.0031/ ◽

2019 ◽

pp. 107-111

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Volatile Compounds ◽

Food Preparation ◽

Natural Antioxidant ◽

Total Phenols ◽

Pimpinella Anisum ◽

Minor Compounds

Composición química y contenido de fenoles totales en aceites esenciales de muña Minthostachys setosa Briq Epl y anís Pimpinella anísum L. Chemical composition and total phenols of essential oils from muña Minthostachys setosa Briq EPL and anise Pimpinella anisum L. Guadalupe Chaquilla Quilca, Waldir D. Estela Escalante, Vinicio Torres Muñoz, María de Lourdes Ballinas Casarrubias, María Guadalupe Gastélum Franco, Gpe. Virginia Nevárez-Moorillón Universidad Nacional Micaela Bastidas de Apurímac, Facultad de Ingeniería, EAP Ing. Agroindustrial. Av. Arenas 121 Abancay, Apurímac Perú. Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Circuito Universitario s/n, Nuevo Campus Universitario 31125 Chihuahua, Chih. México. DOI: https://doi.org/10.33017/RevECIPeru2011.0031/ RESUMEN Se ha determinado la composición química y el contenido de fenoles totales de los aceites esenciales extraídos de la muña (Minthostachys setosa Briq Epl) y anís (Pimpinella anísum L.) provenientes de la región Apurímac, Perú. Los análisis de GC-MS han reportado para el caso de la muña la presencia de 18 diferentes compuestos volátiles entre ellos isomentona 39%, pulegona 32%, isopulegona 6% y timol 5% principalmente. En el caso del anís se encontró principalmente anetol, 96% y otros componentes en menor cantidad. El contenido de fenoles totales se ha determinado por el método de Folin Ciocalteu y expresados como mg de ácido gálico/g aceite esencial. Los resultados obtenidos reportaron valores de 253.65 mg y 73.50 mg de ácido gálico/g de aceite para muña y anís respectivamente. A partir de estos resultados el aceite esencial de muña presenta una mejor actividad antioxidante y podría ser utilizado como antioxidante natural en la elaboración de alimentos. Descriptores: actividad antioxidante, fenoles totales, anís, muña. ABSTRACT The chemical composition and the content of total phenols present in essential oils extracted from muña (Minthostachys setosa Briq Epl) and anise (Pimpinella anísum L.) collected in the Apurimac region, Perú were determined. Analyses of GC-MS of the essential oil of muña has reported the presence of about 18 different volatile compounds such as isomentona 39%, pulegona 32%, isomentona 6% and timol 5%, whereas in case of anise it has been detected mainly anetol 96% and other minor compounds. The content of total phenols in samples was determined by the method of Folin Ciocalteu and expressed as mg gálic acid/g essential oil. Results showed that the content of total phenols in muña and anise were 253.65 mg y 73.50 mg gálic acid/g oil respectively. From these results, the essential oil of muña shows a better antioxidant activity and it could be used as a natural antioxidant in food preparation. Keywords: antioxidant activity, total phenols, anise, muña.

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Chemical Composition and Biological Activities of Essential Oils of Echinops spinosus and Carlina vulgaris Rich in Polyacetylene Compounds

Current Nutrition & Food Science ◽

10.2174/1573401315666190206142929 ◽

2020 ◽

Vol 16 (4) ◽

pp. 563-570

Author(s):

Rania Belabbes ◽

Imane R. Mami ◽

Mohammed E.A. Dib ◽

Kenza Mejdoub ◽

Boufeldja Tabti ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Fruits And Vegetables ◽

Insect Pests ◽

Biological Activities ◽

Bactrocera Oleae ◽

Chemical Compositions ◽

Antioxidant Power

Background: The essential oils of aromatic plants are increasingly used as new biocontrol alternative agents against microbial strains and insect pests of fruits and vegetables, because of their specificity of biodegradable nature. Objective: This work, treats for the first time the chemical composition, antioxidant, antifungal and insecticidal activities of the essential oils obtained from Echinops spinosus and Carlina vulgaris from Algeria. Methods: The chemical compositions of oils were investigated using GC-FID and GC/MS. Antioxidant activity was assessed using three methods (2,2-diphenyl-1-picrylhydrazyl, Ferric-Reducing Antioxidant Power (FRAP) and β-carotene assay). Fumigation toxicity of E. spinosus and C. vulgaris essential oils was tested against Bactrocera oleae pests of olives. Results: Eighteen and thirteen components representing 95.4 and 97.9% were identified in root essential oils from Echinops spinosus and Carlina vulgaris, respectively. Polyacetylenes were the majority compounds of essential oils. 5 (But-1-yn-3-enyl).2,2'bithiophene and α-terthienyle were highly dominants in the E. spinosus essential oil from the roots (54.4 and 26.3%, respectively). Roots of C. vulgaris produce an essential oil dominated by carlina oxide (33.7%) and 13-methoxy carlina oxide (11.5%). Comparison of the antioxidant activity of E. spinosus essential oil showed more important antioxidant effect than C. vulgaris essential oil and the synthetic antioxidant (BHT). Evaluation of the antifungal activity showed an interesting efficiency of both essential oils against P. expansum and A. niger with EC50s varied from 5 to 14.5 mg/L. C. arvensis essential oil exhibited good larvicidal properties. At the concentration of 325 μL/L air, the oil caused mortality of 100% for Bactrocera Oleae adults after 24 h of exposure. Conclusion: Both essential oils rich to polyacetylenes and polythiophenes.components have shown interesting biological activities, which suggests that plants have the potential to be used as biopesticides and provide an alternative to chemical pesticides.

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Chemical Composition, Antimicrobial and Antioxidant Activities of Essential Oils of Four Species of the Lamiaceae Family

European Journal of Medicinal Plants ◽

10.9734/ejmp/2020/v31i1030289 ◽

2020 ◽

pp. 129-140 ◽

Cited By ~ 1

Author(s):

Dalva Paulus ◽

Luana Aline Luchesi ◽

Cleverson Busso ◽

Marcela Tostes Frata ◽

Paula Juliane Barbosa de Oliveira

Keyword(s):

Antioxidant Activity ◽

Antibacterial Activity ◽

Chemical Composition ◽

Minimum Inhibitory Concentration ◽

Essential Oil ◽

Essential Oils ◽

Inhibitory Concentration ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Thymus Vulgaris

Aims: The biological properties of essential oils represent possible therapeutic alternatives, with antimicrobial and antioxidant activities, and application in many areas of the industry. The objective was to determine the yield, chemical composition, antibacterial and antioxidant activities of the essential oils of Lavandula angustifolia, Pogostemon cablin, Rosmarinus officinalis, and Thymus vulgaris against Staphylococcus aureus, Salmonella enteritidis, Escherichia coli and Pseudomonas aeruginosa. Place and Duration of Study: The experiment was conducted at the microbiology laboratory of the Federal University of Technology - Paraná, Brazil, in the period between June 2016 to May 2017. Methodology: The essential oils were analyzed by gas chromatography coupled to mass spectrometry. The antibacterial activity was determined by microdilution in broth, showing minimum inhibitory concentration and minimum bactericidal concentration. The antioxidant activity was evaluated by scavenging of 2,2-diphenyl-1-picryl hydrazyl radical (DPPH). Results: The average yields of essential oils from L. angustifolia, P. cablin, R. officinalis,and T. vulgaris were (%) 0.85; 2.0; 1.20, and 1.19, respectively. The major components of lavender essential oil were linalyl acetate (40.1%) and linalool (35.2%); for P. cablin - patchoulol (31.5%), seichelene (13.6%) and α-bulnesene (15.6%); for rosemary - camphor (32.5%), 1.8-cineole (13.6%) and α-pinene (9.8); for T. vulgaris - thymol (47%), o-scimene (21.6%), and carvacrol (11.4%). Thyme oil showed the best results for antibacterial activity, and low values (0.195 µL mL-1) of minimum inhibitory concentration were needed to inhibit S. aureus and S. enteritidis, and for L. angustifolia, P. cablin, and R. officinalis higher concentrations of essential oil were required. The essential oils of P. cablin and T. vulgaris had the strongest antioxidant properties (12.08 and 10.2 µmol trolox mL−1). Conclusion: The essential oils evaluated have an inhibitory effect on the microorganisms under study and also interesting antioxidant activity, which could be used by medicine to control bacterial infections, with potential application as natural food preservatives and as nutraceuticals.

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