Characterization and Antimicrobial Effect of Moringa Oleifera and Moringa Peregrina Essential oils Against Some Pathogenic bacteria

Plant essential oils of six aromatic herb species and interspecies hybrids of the family Lamiaceae – chocolate mint (Mentha piperita × ‘Chocolate’), pineapple mint (Mentha suaveolens ‘Variegata’), apple mint (Mentha × rotundifolia), spearmint (Mentha spicata), orange mint (Mentha × piperita ‘Granada’) and strawberry mint (Mentha × villosa ‘Strawberry’) – were investigated for antimicrobial effects against plant pathogenic bacteria: Agrobacterium tumefaciens, Pseudomonas syringae pv. syringae and Xanthomonas arboricola pv. corylina. The screening was carried out in vitro on agar plates filled with the target organism. All essential oils screened exhibited a higher level of antibacterial activity against A. tumefaciens and X. arboricola pv. corylina than streptomycin used as a standard in all tests. The antimicrobial effect of streptomycin and five mint oils was at the same level for P. syringae pv. syringae. There were no significant differences in the influence of the chocolate mint oil on the growth inhibition of all bacteria tested. Plant essential oils from pineapple mint, apple mint, spearmint and strawberry mint showed the weakest antimicrobial activity against P. syringae pv. syringae and the strongest towards A. tumefaciens and X. arboricola pv. corylina. The essential oils from strawberry mint, pineapple mint, spearmint and apple mint had the strongest effect on A. tumefaciens, and the lowest inhibitory activity was exhibited by the chocolate mint and orange mint essential oils. X. arboricola pv. corylina was the most sensitive to the strawberry mint, pineapple mint and spearmint oils. The chocolate mint oil showed the greatest activity against P. syringae pv. syringae.

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Determination of Antimicrobial Activity of Different Essential Oils Obtained from Plants on Staphylococcus aureus Strains Isolated from Foods

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v8i4.1012-1017.3368 ◽

2020 ◽

Vol 8 (4) ◽

pp. 1012-1017 ◽

Cited By ~ 1

Author(s):

Hacer Aslan Canberi ◽

Esra Şentürk ◽

Simge Aktop ◽

Pınar Şanlıbaba

Keyword(s):

Antimicrobial Activity ◽

Essential Oils ◽

Pathogenic Bacteria ◽

Antimicrobial Effect ◽

Diffusion Method ◽

Thyme Oil ◽

Staphyloccocus Aureus ◽

Hypericum Perforatum L ◽

Different Strains

Essential oils (EOs) are known for its antimicrobial activity against several pathogenic bacteria. The present work evaluated the antimicrobial activity of 15 different EOs on survival of different strains of different Staphyloccocus aureus strains isolated from traditional cheeses by disc diffusion method. The most antimicrobial activity on the strains was found as oil thyme oil (mean zone diameter 23.203 mm). Clove oil and black seed oil had the highest antimicrobial activity after thyme oil with average zone diameters of 13.698 mm and 11.267 mm respectively. Hypericum perforatum L. oil (mean zone 6.209 mm), ginger oil (mean zone 6.250 mm) and garlic oil (mean zone 6.267 mm) were the lowest antimicrobial activity. New studies about antimicrobial effect of EOs in vivo conditions are recommended.

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Note: Inhibition of Pathogenic Bacteria by Essential Oils at Different Concentrations

Food Science and Technology International ◽

10.1177/1082013203009002003 ◽

2003 ◽

Vol 9 (2) ◽

pp. 85-88 ◽

Cited By ~ 42

Author(s):

G. Özkan ◽

O. Sağdiç ◽

M. Özcan

Keyword(s):

Essential Oils ◽

Pathogenic Bacteria ◽

Antibacterial Agents ◽

Antimicrobial Effect ◽

Inhibitory Effect ◽

Diffusion Method ◽

Disc Diffusion ◽

Disc Diffusion Method ◽

E Coli ◽

Paper Disc

The antimicrobial effect of 11 selected Turkish spice essential oils was investigated against seventeen pathogenic bacteria. The antimicrobial activity of the essential oils of six spices (cumin, fennel, laurel, mint, marjoram, oregano, pickling herb, sage, savory, thyme (black) and thyme) was tested at four concentrations (0.2, 0.4, 1 and 2%) on various microorganisms ( E. aerogenes, E. coli, E. coli O157:H7, K. pneumoniae, P. vulgaris, S. enteritidis, S. gallinarum, S. typhimurium, S. aureus, Y. enterocolitica, A. hydrophila, C. xerosis, M. luteus, M. smegmatis, E. feacalis, P. aeruginosa and P. fluorescens). All preparations showed antibacterial activity against at least one or more bacteria. The inhibitory effect of the essential oils was evaluated through paper disc diffusion method. In general, the essential oils at 1 and 2% levels were effective. The most active essential oils were marjoram, thyme and oregano. According to the results, the studied essential oils potentially might be used as antibacterial agents to prevent the spoilage of food products, although further research is needed.

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Chemical Composition and Antimicrobial Activity of Cinnamon, Thyme, Oregano and Clove Essential Oils Against Plant Pathogenic Bacteria

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201765041129 ◽

2017 ◽

Vol 65 (4) ◽

pp. 1129-1134 ◽

Cited By ~ 5

Author(s):

Matěj Božik ◽

Pavel Nový ◽

Pavel Klouček

Keyword(s):

Antimicrobial Activity ◽

Chemical Composition ◽

Essential Oils ◽

Pathogenic Bacteria ◽

Antimicrobial Agents ◽

Antimicrobial Effect ◽

Fruit Trees ◽

Thymus Vulgaris ◽

Syzygium Aromaticum ◽

Plant Pathogenic Bacteria

Essential oils are volatile substances from plants and many of them have antimicrobial activity. For that reason, they have become known as a useful alternative to chemical preservatives and pesticides. In this study, we tested essential oils of four aromatic plants. Cinnamon (Cinnamomum zeylanicum), thyme (Thymus vulgaris), oregano (Origanum vulgare) and clove (Syzygium aromaticum) essential oils were investigated for their composition and antimicrobial effect against plant pathogenic bacteria (Pectobacterium spp. and Pseudomonas spp.). Both are commonly associated with diseased fruit trees in orchards and gardens. The chemical composition of the tested essential oils was identified by gas chromatography coupled with mass spectrometry. The cinnamon essential oil was most effective form tested oil. The experimental results indicated that the wild strains of tested bacteria are more resistant to essential oils than commonly used laboratory strains. In conclusion, certain essential oils could be used for the control of postharvest bacterial pathogens. The findings of the present study suggest that the essential oils have a potential to be used as antimicrobial agents.

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Evaluation of developmental toxicity and anti-angiogenic potential of essential oils from Moringa oleifera and Moringa peregrina seeds in zebrafish (Danio rerio) model

South African Journal of Botany ◽

10.1016/j.sajb.2019.07.022 ◽

2020 ◽

Vol 129 ◽

pp. 229-237 ◽

Cited By ~ 1

Author(s):

E.A. Elsayed ◽

M. Farooq ◽

M.A. Sharaf-Eldin ◽

H.A. El-Enshasy ◽

M. Wadaan

Keyword(s):

Essential Oils ◽

Danio Rerio ◽

Moringa Oleifera ◽

Developmental Toxicity ◽

Angiogenic Potential ◽

Moringa Peregrina

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Phytochemical Analysis and Study of Antioxidant, Anticandidal, and Antibacterial Activities of Teucrium polium subsp. polium and Micromeria graeca (Lamiaceae) Essential Oils from Northern Morocco

Evidence-based Complementary and Alternative Medicine ◽

10.1155/2021/6641720 ◽

2021 ◽

Vol 2021 ◽

pp. 1-10

Author(s):

Taoufiq Benali ◽

Khaoula Habbadi ◽

Abdelhakim Bouyahya ◽

Abdelmajid Khabbach ◽

Ilias Marmouzi ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Essential Oils ◽

Pathogenic Bacteria ◽

Reducing Power ◽

Antimicrobial Effect ◽

Antibacterial Activities ◽

Food Preservation ◽

Phytochemical Analysis ◽

Teucrium Polium

The protection of agricultural crops and the preservation of the organoleptic and health qualities of food products represent a major challenge for the agricultural and agro-food industries. Essential oils have received greater attention as alternatives to replace the control strategies based on pesticides against phytopathogenic bacteria and synthetic compounds in food preservation. The aims of this work were to study the chemical composition of Teucrium polium subsp. polium and Micromeria graeca essential oils and to examine their antioxidant and antimicrobial effects. To carry out this work, the chemical composition of the essential oil was determined using gas chromatography (GC) with the detection feature of mass spectrometry (MS). Subsequently, the antioxidant activity was investigated by DPPH and FRAPS assays. The antimicrobial effect was studied against phytopathogenic and foodborne pathogenic bacteria using the disc and the microdilution methods. Our results showed that GC-MS analysis of EOs allowed the identification of 30 compounds in T. polium EO (TPpEO), while 5 compounds were identified in M. graeca EO (MGEO). TPpEO had as major compounds β-pinene (19.82%) and germacrene D (18.33%), while geranial (36.93%) and z-citral (18.25%) were the main components of MGEO. The most potent activity was obtained from MGEO (IC50 = 189.7 ± 2.62 µg/mL) compared to TPpEO (IC50 = 208.33 ± 3.51 µg/mL. For the FRAP test, the highest reducing power was obtained from 1.32 ± 0.1 mg AAE/g of TPpEO compared to MGEO 0.51 ± 0.13 mg AAE/g of EO. Both EOs exhibited varying degrees of antibacterial activities against all the tested strains with inhibition zones in the range of 9.33 ± 0.57 mm to >65 mm and MIC values from 0.19 to 12.5 mg/mL. However, MGEO exhibits an interesting anticandidal effect with inhibition zone 44.33 ± 0.57 mm. The findings of this research establish the riches of EOs on volatile compounds, their important antioxidant activity, and their antimicrobial effect against the bacteria tested.

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