Chemical variability and antioxidant activities of the essential oils of the aerial parts of Ammoides verticillata and the roots of Carthamus caeruleus and their synergistic effect in combination

2020 ◽  
Vol 23 ◽  
Author(s):  
Imane Rihab Mami ◽  
Noria Merad-Boussalah ◽  
Mohammed El Amine Dib ◽  
Boufeldja Tabti ◽  
Jean Costa ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Food ◽  
Chemical Compositions ◽  
Chemical Variability ◽  
Ammoides Verticillata

Aim and Objective: Oxidative stress is implicated in the development and progression of many disease. Some of appropriate actions that could be initiated to taken to resolve the problem of these diseases are search for new antioxidant substances isolated from plants. The aims of this study were to study the intraspecies variations of A. verticillata and C. caeruleus essential oils from 8 locations using statistical analysis, the in vitro antioxidant properties of collective essential oils and in combinations. Materials and Methods: The essential oils were analyzed by GC and GC-MS. The intraspecies variations of the essential oil compositions were discussed using principal component analysis (PCA) and cluster analysis (CA). The antioxidant properties were evaluated DPPH-radical scavenging activity and β-carotene bleaching test. Results: The main components of Ammoides verticillata collective essential oil (Coll EO) were thymol (30.5%), carvacrol (23.2%), p-cymene (13.1%), limonene (12.5%) and terpinene-4-ol (12.3%). While roots of Carthamus caeruleus essential oil were dominated by carline oxide (86.2%). The chemical variability allowed the discrimination of two main Groups for both Coll EOs. A direct correlation between the altitudes, climate and the chemical compositions was evidenced. Ammoides verticulata and Carthamus caeruleus Coll Eos showed good antioxidant activity. In binary mixture, the interaction both Coll Eos and between oils rich of thymol and/or carvacrol with carlina oxide produced the best synergistic effects, compared to individual essential oils and the synthetic antioxidant (BHT). Conclusion: Ammoides verticillata and Carthamus caeruleus essential oil blends can be used as a natural food preservative and alternative to chemical antioxidants.

Biological Activities of Carlina Oxide Isolated from the Roots of Carthamus caeruleus

2020 ◽  
Vol 10 (2) ◽  
pp. 145-152 ◽  
Author(s):  
Imane Rihab Mami ◽  
Rania Belabbes ◽  
Mohammed El Amine Dib ◽  
Boufeldja Tabti ◽  
Jean Costa ◽  
...  
Keyword(s):  
Antifungal Activity ◽  
Essential Oil ◽  
Skin Diseases ◽  
Antioxidant Activities ◽  
Biological Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Penicillium Expansum ◽  
Natural Food ◽  
Antioxidant Power

Background: Carthamus caeruleus belongs to the Asteraceae family. The roots are traditionally used as healing agents. They help to heal burns and treat skin diseases. They are also used against joint inflammation and are very effective against diseases such as irritable bowel syndrome for cancer patients. Objectives: The purpose of this work was i) to study the chemical composition of i) the essential oil and hydrosol extract of Carthamus caeruleus, ii) to isolate the major component of both extracts and iii) to evaluate their antioxidant, antifungal and insecticidal activities. Methods: The essential oil and hydrosol extract obtained from the roots were studied by GC and GC/MS. The antioxidant activities were performed using two different methods i) Radical scavenging activity (DPPH) and ii) the Ferric-Reducing Antioxidant Power (FRAP), using BHT as a positive control. Whereas, the antifungal activity of the essential oil and Carlina oxide was investigated against plant fungi. The fumigation toxicity of C. caeruleus essential oil besides Carlina oxide was evaluated against adults of Bactrocera oleae better known as the olive fly. Results: The essential oil and hydrosol extract were mainly represented by acetylenic compounds such as carline oxide and 13-methoxy carline oxide. Carlina oxide was isolated and identified by 1H and 13C NMR spectroscopic means. The results showed that Carlina oxide presented interesting antioxidant and antifungal properties, while C. caeruleus root essential oil had better insecticidal activity. Furthermore, Carlina oxide has demonstrated promising in vivo antifungal activity to control infection of apples by Penicillium expansum. Conclusion: Carlina oxide can be used as a natural food preservative and alternative to chemical fungicides to protect stored apple against Penicillium expansum.

scholarly journals Variability of Chemical Compositions and Antimicrobial and Antioxidant Activities of Ruta chalepensis Leaf Essential Oils from Three Palestinian Regions

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Nidal Jaradat ◽  
Lina Adwan ◽  
Shadi K’aibni ◽  
Abdel Naser Zaid ◽  
Munqez J. Y. Shtaya ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Essential Oils ◽  
Inhibitory Concentration ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Antimicrobial Properties ◽  
Antibacterial Activities ◽  
Chemical Compositions ◽  
Ruta Chalepensis

Introduction. Interest in essential oils was recently revived with their popularity increasing in medicine, pharmacy, and aromatherapy. This study was performed to identify the chemical compositions of the essential oil of Ruta chalepensis growing wildly in three regions in Palestine and to assess and compare their antimicrobial and antioxidant activities. Methods. Identification of the essential oil was performed by gas chromatography coupled with mass spectrometry (GC-MS). Antimicrobial activity was tested against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Methicillin-Resistant Staphylococcus aureus, and Candida albicans by using minimum inhibitory concentration (MIC) assay, while antioxidant activity was analyzed by using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging method. Results. The essential oils of R. chalepensis from Jerusalem and Hebron regions have almost identical components; the major compounds identified were linalyl acetate and β-linalool; these essential oils exerted potential antioxidant and antibacterial activities. On the other hand, the major components of the plant essential oil from Jenin region were 2-undecanone and 2-nonanone, which exhibited potential antifungal activity. Conclusions. The phytoconstituents and antioxidant and antimicrobial properties of the essential oil of R. chalepensis from different regions in Palestine were established in this study. The obtained results indicate possible applications for R. chalepensis in the treatment of various infectious and noninfectious diseases.

scholarly journals Antimicrobial and Antioxidant Activities of Stachys lavandulifolia subsp. lavandulifolia Essential Oil and its Infusion

2012 ◽  
Vol 7 (9) ◽  
pp. 1934578X1200700 ◽  
Author(s):  
Gökalp İşcan ◽  
Betül Demirci ◽  
Fatih Demirci ◽  
Fatih Göger ◽  
Neşe Kırımer ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Herbal Tea ◽  
Aerial Parts ◽  
Germacrene D

Stachys lavandulifolia Vahl. subsp. lavandulifolia (Lamiaceae) is widely used in south Anatolia as a herbal tea. It is used for the treatment of gastrointestinal and respiratory disorders. Constituents of the essential oil obtained by hydrodistillation were analyzed both by GC-FID and GC/MS, simultaneously. Thirty-seven compounds representing 98.3% of the oil were characterized. β-Phellandrene (27%), α-pinene (18.5%) and germacrene-D (13%) were found as major components of the oil. Anticandidal, antibacterial and antioxidant properties of the oil and the prepared infusion were evaluated using several methods. The oil exhibited good inhibitory activity on Candida tropicalis (MIC 0.094 mg/mL). Staphylococcus aureus and Salmonella typhimurium growths were also inhibited by the oil at a concentration of 0.375 mg/mL. The prepared infusion of the flowering aerial parts showed weak antimicrobial effects against all the tested microorganisms, but demonstrated a remarkably radical scavenging activity (IC50: 3.9 μg/mL).

In vitro Assessment of the Antibacterial and Antioxidant Properties of Essential Oils

2019 ◽  
Vol 15 (5) ◽  
pp. 592-599 ◽  
Author(s):  
Danianni M. Zardo ◽  
Leydi V.H. Alvarez ◽  
Francine G.B. Los ◽  
Vivian C. Ito ◽  
Ana P. Travalini ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Mentha Piperita ◽  
Economic Losses ◽  
Total Antioxidant ◽  
Total Antioxidant Potential

Background: Outbreaks of foodborne diseases cause substantial economic losses. Universities, research institutes and the food industry are increasing their efforts to enhance food safety worldwide. In this context, the study of essential oils as natural antimicrobials and antioxidants for use in foods has become increasingly important. Methods: The volatile composition and antioxidant and antibacterial activity of Pelargonium graveolens, Cymbopogon citratus, Citrus bergamia, Rosmarinus officinalis and Mentha piperita essential oils were evaluated. Results: The essential oils showed 80.5 to 95.0% of monoterpenes, but with different profiles. The free radical scavenging activity by the DPPH assay ranged from 3.53 to 68.55% and the total antioxidant potential measured by FRAP ranged from 1.28 to 94.61 mmol TE g-1. The antioxidant activity (FRAP and DPPH assays) of the essential oils followed the order: C. citratus > M. piperita > P. graveolens > C. bergamia > R. officinalis. In general, when the pH tended to neutrality a higher concentration of essential oil was needed to inactivate the microorganisms. The C. citratus oil presented interesting results regarding the inhibition of both strains of S. aureus, showing a lower MIC50 value and Minimum Bactericidal Concentration (MBC) in the concentrations evaluated for E. coli and S. enterica. Conclusion: The results suggest that C. citratus essential oil has potential as an antibacterial and antioxidant agent.

scholarly journals Studies on the Antimicrobial and Antioxidant Activity and Chemical Composition of the Essential Oils of Kitaibelia vitifolia

2013 ◽  
Vol 8 (5) ◽  
pp. 1934578X1300800 ◽  
Author(s):  
Pavle Mašković ◽  
Marija Radojković ◽  
Mihailo Ristić ◽  
Slavica Solujić
Keyword(s):  
Lipid Peroxidation ◽  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Metal Chelating

The objective of this study was to evaluate the potential use of the essential oil of Kitaibelia vitifolia Willd. in the pharmaceutical and food industries. Antimicrobial and antioxidant activities of essential oil of K. vitifolia isolated by hydrodistillation using a Clevenger-type apparatus were assessed. GC/FID and GC/MS analyses were used to determine the major components of the essential oil as sclareoloxide ( cis A/B) 17.9%, sclaral 10.9%, labda-7,13,14-triene 10.6% and sclareol 9.5%. The antimicrobial activity of the essential oil was evaluated against the bacterial strains: Staphylococcus aureus ATCC 25923, Klebsiella pneumoniae ATCC 13883, Escherichia coli ATCC 25922, Proteus vulgaris ATCC 13315, P. mirabilis ATCC 14153, and Bacillus subtilis ATCC 6633; and fungal strains: Candida albicans ATCC 10231 and Aspergillus niger ATCC 16404. Antimicrobial activity was tested using a broth dilution procedure for determination of minimum inhibitory concentration (MIC). The essential oil of K. vitifolia showed strong antimicrobial activity. Antioxidant activities of the essential oils were evaluated using the DPPH and hydroxy radical scavenging, lipid peroxidation and metal chelating assays. The results for antioxidant activity were compared with control antioxidants, ascorbic acid, gallic acid, α-tocopherol and BHT. Results showed that the essential oil possesses antioxidant activity, with total antioxidant capacity of 95.4±0.7 μg AA/g and IC50 values of 5.45±1.45 μg/mL for DPPH free radical scavenging activity, 26.5±1.6 μg/mL for inhibitory activity against lipid peroxidation, 79.4±0.4 μg/mL for hydroxyl radical scavenging activity, and 39.9±0.7 μg/mL for metal chelating activity.

scholarly journals Chemical Compositions and Anti-Skin-Ageing Activities of Origanum vulgare L. Essential Oil from Tropical and Mediterranean Region

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1101 ◽  
Author(s):  
Natnaree Laothaweerungsawat ◽  
Jakkapan Sirithunyalug ◽  
Wantida Chaiyana
Keyword(s):  
Essential Oil ◽  
Mediterranean Region ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Compositions ◽  
Origanum Vulgare ◽  
Antioxidant Power

Origanum vulgare L. has been used as a culinary ingredient worldwide. This study revealed the cosmeceutical potential of O. vulgare essential oil as a skin-ageing retardant. The O. vulgare essential oil from a highland area of a tropical country (HO), obtained by hydrodistillation was investigated and compared to a commercial oil from the Mediterranean region (CO). Their chemical compositions were investigated by gas chromatography–mass spectrometry. Antioxidant activities were investigated by ferric reducing antioxidant power, 1,1-diphenyl-2-picrylhydrazyl, and ferric thiocyanate assay. Anti-skin-ageing activities were determined by means of collagenase, elastase, and hyaluronidase inhibition. Carvacrol was the major component in both oils, but a higher amount was detected in HO (79.5%) than CO (64.6%). HO possessed comparable radical scavenging activity to CO (IC50 = 1.8 ± 0.8 mg/mL) but significantly higher lipid peroxidation inhibition (38.0 ± 0.8%). Carvacrol was remarked as the major compound responsible for the reducing power of both oils. Interestingly, HO possessed significant superior anti-skin-ageing activity than ascorbic acid (P < 0.01), with inhibition against collagenase, elastase, and hyaluronidase of 92.0 ± 9.7%, 53.1 ± 13.3%, and 16.7 ± 0.3%, at the concentration of 67, 25, and 4 µg/mL, respectively. Since HO possessed comparable anti-hyaluronidase activity to CO and superior anti-collagenase and anti-elastase (P < 0.01), HO was suggested to be used as a natural skin-ageing retardant in a cosmetic industry.

Composition of essential oil and antioxidant activity of Khat (Catha edulis Forsk), Ethiopia

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Gas Chromatography ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Gas Chromatography Mass Spectrometry ◽  
Bahir Dar ◽  
Dpph Radical ◽  
Catha Edulis

In this study, we determined the chemical composition and antioxidant activities of the essential oils from two different varieties of khat (Catha edulis Forsk) cultivated in Ethiopia. The essential oils were extracted by hydrodistillation using the Clevenger type apparatus, identifications of compounds were made by gas chromatography and gas chromatography-mass spectrometry (GC-MS). Seventy seven different compounds were identified from essential oils of the two different khat cultivars. The essential oils in the samples from Bahir Dar and Wendo were composed of 50 and 34 compounds, respectively. The major compound identified in khat essentials oils include: limonene, 1-phenyl-1,2-propanedione, 1-hydroxy,1-phenyl-2-propanone, camphor, (sulfurous acid)-2-propylundecyl ester, hexadecane, O-mentha-1(7), 8-dien-3-ol, heptadecane, 10-methylnonadecane, (phthalic acid)-isobutyl octadecyl ester, and tritetracontane. The antioxidant and free radical scavenging activity of the oils were assessed by means of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical assay. The scavenging activities of the oils were 23.5-23.6 μg AAE/kg of fresh khat sample.

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

Chemical Composition, Antibacterial, Insecticidal and Anti-Oxidant Activities of Three Acantholimon Species (A. atropatanum, A. gilliatii and A. tragacanthium)

2020 ◽  
Vol 10 (3) ◽  
pp. 272-278
Author(s):  
Ardalan Pasdaran ◽  
Satyajit D. Sarker ◽  
Lutfun Nahar ◽  
Azadeh Hamedi
Keyword(s):  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Main Compound ◽  
Aerial Parts ◽  
Anti Oxidant ◽  
Gas Chromatography Mass Spectroscopy

Background: The essential oil from the Acantholimon genus have been an integral part of the traditional food additive in Middle East. Most of the plants in Acantholimon genus have not been studied scientifically. The aim of this study is to investigate the chemical composition, antibacterial, insecticidal and anti-oxidant activities of three Acantholimon species including Acantholimon atropatanum, A. gilliatii and A. tragacanthium. Method: The essential oils of the aerial parts were extracted by hydrodistillation. Chemical constitutions were identified by gas chromatography- mass spectroscopy technique, also their toxicities were assessed against the two important grain products pests, Oryzeaphilus mercator and Tribolium castaneum. Antibacterial activity was assessed against the three foodborne bacteria that include Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus based on the disc diffusion assay. Free-radical-scavenging property was identified based on 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Results: 2-hexahydrofarnesyl acetone was the main compound in A. gilliatii and A. tragacanthium, whilst farnesyl acetone, heptacosane and germacrene D were the principal components of A. atropatanum essential oil. These oils exhibited 40-90% mortality of O. mercator and/or T. castaneum at a dose of 12 μl/l air after 48h of exposure, and exhibited significant free-radicalscavenging property (RC50 = 3.7 × 10-3 - 8.3 × 10-3 mg/ml). The oils of A. tragacanthium and A. gilliatii showed a weaker antibacterial activity compared to A. atropatanum. Conclusion: A. atropatanum, A. gilliatii and A. tragacanthium essential oils had significant insecticidal and anti-oxidant properties. They also showed week to moderate antibacterial activity against P. aeruginosa and S. aureus.

scholarly journals Extraction, Radical Scavenging and Antimicrobial Activity of Essential Oils of Root of Dryopteris marginalis

2019 ◽  
Vol 31 (11) ◽  
pp. 2512-2516 ◽  
Author(s):  
Md. Zahidul Islam ◽  
Jannat Al Foisal ◽  
Mahbubur Rahman ◽  
Mst. Afsana Mimi ◽  
Faridul Islam ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Chemical Constituents ◽  
Total Concentration ◽  
Petroleum Ether Extract ◽  
Radical Scavenging ◽  
Organic Extracts ◽  
Zones Of Inhibition ◽  
Essential Oil Yield

The aim of the study was to characterize the chemical constituents and determine antibacterial and antioxidant activities of essential oils and three different extracts of Dryopteris marginalis. The root had essential oil yield of 0.36 % (w/w) in which 12 organic compounds representing 97.22% of the root oils were identified. Tyranton was found as the most abundant component with 77.571 % of the total concentration in the essential oil. The zones of inhibition of different organic extracts against the tested bacteria were found in the range of 6.5-15 mm. Pseudomonas was the most vulnerable with MICs of 15.62 μg/mL by both ethyl acetate and petroleum ether extract producing 3.8 mm zone of inhibition. The essential oils extracted from roots of Dryopteris marginalis showed maximum 85.29 % inhibition of radical scavenging at 2 mg/mL concentration. Among all root extracts, methanol extract exhibited 41.11 % inhibition at 2 mg/mL concentration.

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