Chemical Composition of Essential Oils by GC-MS and Antibacterial Activity of their Compounds against Human Pathogenic Bacteria

2012 ◽  
Vol 2 (7) ◽  
pp. 419-423
Author(s):  
R.R.Thanighai Arassu ◽  
◽  
B.Asha Nancy ◽  
P. Sivamani P. Sivamani
Keyword(s):  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Human Pathogenic Bacteria

scholarly journals Chemical composition and antibacterial activity of essential oils from Citrus aurantifolia leaves and fruit peel against oral pathogenic bacteria

2018 ◽  
Vol 90 (2) ◽  
pp. 1285-1292 ◽  
Author(s):  
RAIANE S. LEMES ◽  
CASSIA C.F. ALVES ◽  
ELISÂNGELA B.B. ESTEVAM ◽  
MARIANA B. SANTIAGO ◽  
CARLOS H.G. MARTINS ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Fruit Peel ◽  
Citrus Aurantifolia

scholarly journals Chemical Composition and Antibacterial Activity of Essential Oils ofTagetes minuta(Asteraceae) against Selected Plant Pathogenic Bacteria

2016 ◽  
Vol 2016 ◽  
pp. 1-9 ◽  
Author(s):  
Martin Muthee Gakuubi ◽  
John M. Wagacha ◽  
Saifuddin F. Dossaji ◽  
Wycliffe Wanzala
Keyword(s):  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Inhibition Zone ◽  
Antibacterial Activities ◽  
Scientific Basis ◽  
Diffusion Method ◽  
Phytopathogenic Bacteria ◽  
Xanthomonas Axonopodis

The objective of this study was to determine the chemical composition and antibacterial activity of essential oils (EOs) ofTagetes minutaagainst three phytopathogenic bacteriaPseudomonas savastanoipv.phaseolicola,Xanthomonas axonopodispv.phaseoli, andXanthomonas axonopodispv.manihotis. The essential oils were extracted using steam distillation method in a modified Clevenger-type apparatus while antibacterial activity of the EOs was evaluated by disc diffusion method. Gas chromatography coupled to mass spectrometry (GC/MS) was used for analysis of the chemical profile of the EOs. Twenty compounds corresponding to 96% of the total essential oils were identified with 70% and 30% of the identified components being monoterpenes and sesquiterpenes, respectively. The essential oils ofT. minutarevealed promising antibacterial activities against the test pathogens withPseudomonas savastanoipv.phaseolicolabeing the most susceptible with mean inhibition zone diameters of 41.83 and 44.83 mm after 24 and 48 hours, respectively.The minimum inhibitory concentrations and minimum bactericidal concentrations of the EOs on the test bacteria were in the ranges of 24–48 mg/mL and 95–190 mg/mL, respectively. These findings provide a scientific basis for the use ofT. minutaessential oils as a botanical pesticide for management of phytopathogenic bacteria.

scholarly journals Effect of Harvest Period on Yield, Chemical Composition and Antibacterial Activity of the Essential Oils of Thymus Satureioides

2017 ◽  
Vol 9 (1) ◽  
Author(s):  
Mekkaoui Salma ◽  
Farah Abdellah ◽  
Elkhanchoufi Abdesalam ◽  
Elkhetabi Assia ◽  
Moutaouafiq Salma ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Mycobacterium Smegmatis ◽  
Aerial Part ◽  
Pathogenic Bacteria ◽  
Flowering Season ◽  
Food Borne ◽  
Thymus Satureioides

This study was performed to examine the yield, the chemical composition and the antibacterial activity of essential oils of thymus satureioides, grown in two different periods (flowering and after flowering) in the south of Morocco. These two essential oils are obtained by hydrodistillation along with using Clevenger and then they are tested on pathogenic bacteria: Escherichia coli, Mycobacterium smegmatis and Bacillus subtilis, responsible of food borne disease in the region of Fez. The extraction of the essential oil of Thymus satuerioides in the Laboratory of National Institute of Aromatic and Medicinal Plants (NIAMP), Taounate, Morocco for extraction has provided a yield important enough to 0.75 % in Period of flowering compared to gasoline extract of the aerial part after flowering season which is 0.62 %. The chromatographic analyzes and spectrometric have helped to determine the chemical composition of essential oils of approximately 23 constituents of these plants that are different by the harvest period for each one.

scholarly journals Chemical Composition, Antibacterial and Radical Scavenging Activity of Essential Oils from Satureja macrantha C.A.Mey. at Different Growth Stages

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 494 ◽  
Author(s):  
Behzad Nezhadasad Aghbash ◽  
Mohammad Pouresmaeil ◽  
Gholamreza Dehghan ◽  
Mohsen Sabzi Nojadeh ◽  
Haedeh Mobaiyen ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
The Other ◽  
Growth Stages ◽  
Food Preservatives ◽  
Foodborne Pathogenic Bacteria ◽  
Different Growth Stages

Essential oils (EOs) from medicinal and aromatic plants are interesting products to be used as natural food preservatives. The EOs from the genus Satureja are reported to inhibit foodborne pathogens being worthy of use as food preservatives. Satureja macrantha is found in Western and Northwest Iran and commonly used as a food flavoring agent and for the treatment of urinary diseases. The objective of the present study was to identify the chemical composition of S. macrantha EOs at different growth stages (vegetative, flowering and fruiting stages) and to evaluate their biological activities. Chemical compositions were analyzed using GC-FID and GC-MS. The antibacterial activity was evaluated using the broth microdilution method against the foodborne pathogenic bacteria Staphylococcus aureus (ATCC23922), Enterococcus faecalis (ATCC29212) (Gram-positive), Enterobacter aerogenes (ATCC13046) and Escherichia coli. The antioxidant activity was estimated using the DPPH, ABTS and reducing power assays. The yields of S. macrantha EOs were in the range of 1.4–1.8%, thus scalable for the manufacture of food preservatives on an industrial level. The main compounds of EOs were carvacrol (42.7–48.2%), thymol (0.2–16.5%), p-cymene (10.1–14.7%) and γ-terpinene (7.9–9.1%) in all phenological stages examined. The strongest antibacterial activity (MICs = 5–20 µg/mL) of the EOs was recorded in samples obtained during the flowering stage where carvacrol (42.7%) and thymol (16.5) were present both at high percentages. On the other hand, the antioxidant activity was found to be slightly higher in the other stages. As the EO obtained at flowering showed the best inhibitory properties against foodborne pathogenic bacteria, it is suggested that plants at this stage can be selected as main sources of food preservative agents.

scholarly journals Chemical Composition and Antibacterial Activity of the Essential Oil of Lasiocephalus longipenicillatus (Senecio longipenicillatus)

2006 ◽  
Vol 1 (2) ◽  
pp. 1934578X0600100 ◽  
Author(s):  
María Rondón ◽  
María Araque ◽  
Antonio Morales ◽  
María Gualtieri ◽  
Janne Rojas ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Enterococcus Faecalis ◽  
Pathogenic Bacteria ◽  
Human Pathogenic Bacteria ◽  
Germacrene D

The analysis of the essential oil of Lasiocephalus longipenicillatus by GC-MS, yielded α-pinene (48.3%), α-humulene (15.8%) and germacrene-D (15.5%) as major constituents. The essential oil showed a strong antibacterial activity against important human pathogenic bacteria, such as Staphylococcus aureus and Enterococcus faecalis.

Chemical Composition and Antibacterial Activity of Essential Oils of Three Medicinal Plants from Algerian Semi-Arid Climatic Zone

2018 ◽  
Vol 16 (S1) ◽  
pp. S155-S163 ◽  
Author(s):  
S. Mehalaine ◽  
O. Belfadel ◽  
T. Menasria ◽  
A. Messaili
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Salvia Officinalis ◽  
Thymus Algeriensis

The present study was carried out to determine, for the first time, the chemical composition and antibacterial activity of essential oils derived from the aerial parts of three aromatic plants Thymus algeriensis Boiss & Reut, Rosmarinus officinalis L., and Salvia officinalis L. growing under semiarid conditions. The essential oils were chemically analyzed and identified by gas chromatography (GC) and GC/ mass spectrometry (GC/MS) and their antimicrobial activity was individually evaluated against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa using both agar disk diffusion and agar dilution methods. The major constituents of Thymus algeriensis essential oil were identified as camphor (13.62%), 1,8-cineol (6.00%), borneol (5.74%), viridiflorol (4.00%), and linalool (3.93%). For Rosmarinus officinalis essential oil, 48 compounds were characterized, of which the main constituents were camphor (17.09%), Z-β-ocimene (10.88%), isoborneol (9.68%), α-bisabolol (7.89%), and borneol (5.11%). While, Salvia officinalis essential oil was characterized by β-thujone (16.44%), followed by viridiflorol (10.93%), camphor (8.99%), 1,8-cineol (8.11%), trans-caryophyllene (5.85%), and α-humulene (4.69%) as the major components. Notably, results from antibacterial screening indicated that Thymus algeriensis and Salvia officinalis essential oils exhibited a strong inhibitory effect against both Escherichia coli and Staphylococcus aureus compared to Rosmarinus officinalis essential oil. Further, less activity was recorded against Pseudomonas aeruginosa for the three tested essential oils.

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