scholarly journals Comparative Antibacterial Activity and Quality Assessment of Essential Oils from Different Producers Against Oral Pathogens

2020 ◽  
Vol 25 (3) ◽  
pp. 51-55
Author(s):  
Monica Cristina Nagy-Bota ◽  
Stefan Nagy-Bota ◽  
Bogdan-Andrei Suciu ◽  
Ioana Halmaciu ◽  
Adrian Man ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antibacterial Effect ◽  
Antimicrobial Effect ◽  
Inhibition Zone ◽  
Black Pepper ◽  
High Price ◽  
Piper Nigrum ◽  
Origanum Vulgare ◽  
Price Range ◽  
Oral Pathogens

AbstractThe aim of the study is to evaluate antibacterial properties of commercial essential oils (Oregano, Black pepper, Coriander, Cinnamon) against oral pathogens (Streptococcus mutans, Enterococcus faecalis). Nevertheless, we want to asses if the price of the essential oils (EO) which were purchased from 2 different retailers, can influence the quality of essential oil and the antimicrobial effect. Materials and methods: Essential oils from two different Producers (A-high price range, respectively B-low price range) with two opposite price ranges were purchased from local retailers. The inhibitory effect was assessed by disk diffusion. Bacterial inoculums of 0.5 McFarland units (~1.5 x 108 CFU/ml) were prepared from Streptococcus mutans Enterococcus faecalis. Muller-Hinton agar plates were inoculated with bacterial inoculums. Sterile paper disks with the diameter of 6 mm (Bioanalyse Ltd, Turkey) were dispensed on the medium surface. Five μl of essential oils were pipetted on corresponding disks. After 10 minutes (time needed for a proper diffusion of active components), the plates were incubated in normal atmosphere at 37°C. After 24 hours of incubation, the inhibition zone diameters (in millimeters) were read and noted in spreadsheet software, aside the average price in €/ml of essential oil. A cost-efficiency antibacterial activity index was also calculated.Results:With regard to EO from Producer A, the inhibition zone against Enteroccocus ranged from the weakest 14mm(Black pepper), 28mm(Coriander) to the strongest over 40 mm(Oregano and Cinnamon). With regard to volatile essential oils from Producer B, against the Enteroccocus, the smallest inhibition zone was observed for Coriander (10 mm), followed by Black pepper(11 mm); on the opposite side, the strongest inhibition zone presented both Oregano EO and Cinnamon EO (34 mm). Against S. mutans, the weakest inhibition zone showed Black pepper(6 mm), followed by Coriander EO(12 mm) and the strongest inhibition zone had Oregano EO(38 mm) and Cinnamon EO (40 mm). All the EO from the Producer A managed to successfully inhibit S. mutans growth. In both producers, Origanum vulgare EO was the most cost-efficient against E. faecalis (index=0.06 for Producer A and 0.03 for Producer B). In the case of Producer A, against S.mutans the best index was seen at Coriandrum sativum EO (0,05) and the weakest at Cinnamonum zeylanicum (0,14). In the case of Producer B, against E. faecalis, the lowest index was seen at Piper nigrum(0,13). The same pattern was seen against S. mutans, the highest index had Origanum vulgare(0,03) and the lowest Piper nigrum (0,23) Conclusions:Most of essential oils studied from both Producers, had better antibacterial effect against S. mutans compared to E. faecalis.All the EO from the Producer A managed to successfully inhibit S. mutans growth.The high price EO had a better antimicrobial effect compared to the low price EO.The strongest antimicrobial effect against E.faecalis had the high-price Oregano and Cinnamon EO and the weakest antimicrobial effect had low-price Coriander EO. Against S. mutans, the greatest efficacy had all high-price EO, and the lowest had the low-price Black pepper EO.The high price of some EO (Piper nigrum) does not make any difference regarding the antibacterial effect. Lower price EO may be still suitable in regards of antibacterial effect if considering the associated costs, even if the effect does not reach the potency of the higher-price alternatives.

scholarly journals Volatiles of Black Pepper Fruits (Piper nigrum L.)

Molecules ◽  
2019 ◽  
Vol 24 (23) ◽  
pp. 4244 ◽  
Author(s):  
Dosoky ◽  
Satyal ◽  
Barata ◽  
da Silva ◽  
Setzer
Keyword(s):  
Essential Oils ◽  
Biological Activities ◽  
Herbal Medicines ◽  
Coastal Region ◽  
Hierarchical Cluster ◽  
Black Pepper ◽  
Gas Chromatography Mass Spectrometry ◽  
Piper Nigrum ◽  
Tropical Regions ◽  
Geographical Regions

Black pepper (Piper nigrum) is historically one of the most important spices and herbal medicines, and is now cultivated in tropical regions worldwide. The essential oil of black pepper fruits has shown a myriad of biological activities and is a commercially important commodity. In this work, five black pepper essential oils from eastern coastal region of Madagascar and six black pepper essential oils from the Amazon region of Brazil were obtained by hydrodistillation and analyzed by gas chromatography-mass spectrometry. The major components of the essential oils were α-pinene, sabinene, β-pinene, δ-3-carene, limonene, and β-caryophyllene. A comparison of the Madagascar and Brazilian essential oils with black pepper essential oils from various geographical regions reported in the literature was carried out. A hierarchical cluster analysis using the data obtained in this study and those reported in the literature revealed four clearly defined clusters based on the relative concentrations of the major components.

scholarly journals Comparative Evaluation of Piper nigrum, Rosmarinus officinalis, Cymbopogon citratus and Juniperus communis L. Essential Oils of Different Origin as Functional Antimicrobials in Foods

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 141 ◽  
Author(s):  
Katarzyna Leja ◽  
Małgorzata Majcher ◽  
Wojciech Juzwa ◽  
Katarzyna Czaczyk ◽  
Marcin Komosa
Keyword(s):  
Flow Cytometry ◽  
Essential Oils ◽  
Black Pepper ◽  
Resistance Mechanisms ◽  
Rosmarinus Officinalis ◽  
Piper Nigrum ◽  
Cymbopogon Citratus ◽  
Bacteriostatic Effect ◽  
Juniperus Communis ◽  
Bacteria Growth

Essential oils can be used as preservatives in foods because of their ability to inhibit bacteria growth in low concentration, which does not influence on foods’ organoleptic properties and does not generate the resistance mechanisms in cells. The aim of that work was to compare the effectiveness of commercial oils from black pepper (Piper nigrum), rosemary (Rosmarinus officinalis), lemongrass (Cymbopogon citratus) and juniper (Juniperus communis L.) with oils obtained in our laboratory. The typical cultivation method was supported by the flow cytometry to detect the cells of very low physiologic and metabolic activity. Our investigation demonstrated that both types of oils can effectively inhibit the growth of saprophytic bacteria P. orientalis. The oils distilled in our laboratory had a bacteriostatic effect at a lower concentration, which is important for application in the food industry. Flow cytometry analyzes and confirmed the thesis that essential oils do not have a germicidal effect on bacteria cells.

scholarly journals Comparative Analysis of Intracellular and in vitro Antioxidant Activities of Essential Oil From White and Black Pepper (Piper nigrum L.)

2021 ◽  
Vol 12 ◽  
Author(s):  
Ying Wang ◽  
Liang Wang ◽  
Jin Tan ◽  
Rong Li ◽  
Zi-Tao Jiang ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antioxidant Activities ◽  
Cell Model ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Anti Cancer ◽  
Total Antioxidant ◽  
Therapeutic Tools ◽  
Median Effective Concentration

Ethnopharmacological Relevance: Pepper essential oils have potential immunomodulatory, anti-tumor, and anti-cancer activities. Pepper exhibits the potential to prevent or attenuate carcinogenesis as therapeutic tools. However, the related mechanism remains unelucidated.Aim of the Study: The present study aims to provide reasonable information for the explanation of the dissimilarity of the essential oils from white (WPEO) and black pepper (BPEO).Materials and Methods: WPEO, BPEO, and their single active component, as well as synthetic antioxidants, were compared by the cell model methods and chemical methods, including intracellular antioxidant activity (CAA), total antioxidant activities (TAA), superoxide radical (SR), hydroxyl radical (HR), DPPH radical (DR) scavenging activities and inhibition ability of lipoprotein lipid peroxidation (ILLP).Results: The median effective concentration (EC50) values (mg/mL) of the WPEO and BPEO of SR, HR, DR, and ILLP were 0.437 and 0.327, 0.486 and 0.204, 7.332 and 6.348, 0.688, and 0.624 mg/mL, respectively. The CAA units of WPEO and BPEO were 50.644 and 54.806, respectively. CAA, DR, and TAA of BPEO were significantly higher than those of WPEO (p < 0.05). The BPEO and WPEO can be differentiated as the former have higher correlations with 3-carene, α-pinene, β-pinene, and limonene while the latter has a higher caryophyllene correlation. The WPEO and BPEO show a good intracellular scavenging ability of reactive oxygen species in HeLa cells.Conclusion: Generally, pepper oil has stronger activities than single components, indicating that pepper is a broad-spectrum natural antioxidant.

scholarly journals Evaluation of Antibacterial Activity of Essential Oils and Their Combination against Multidrug-Resistant Bacteria Isolated from Skin Ulcer

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Eshetu Gadisa ◽  
Hydar Usman
Keyword(s):  
Antibacterial Activity ◽  
Essential Oils ◽  
Antibacterial Effect ◽  
Wound Care ◽  
In Vitro Study ◽  
Inhibition Zone ◽  
Multidrug Resistant ◽  
Resistant Bacteria ◽  
Multidrug Resistant Bacteria

Background. Emerging of multidrug-resistant bacteria can compromise the effectiveness of antibiotics used to treat skin infections. Those bacteria imposed public health problems and questioning medical care in the 21st century. In this circumstance, essential oils of medicinal plants origin are supreme sources of structural and functionally divergent compounds, which inhibited the growth of common wound colonizing MRSA and ESBL producing P. aeruginosa. The aim of this study was to evaluate the combined antibacterial activity of essential oils extracted from Rumex abyssinicus, Cucumis pustulatus, and Discopodium penninervium against multidrug-resistant (MDR) isolates of skin ulcers. Methods. Essential oils (EOs) were extracted from aerial parts of R. abyssinicus, C. pustulatus, and D. penninervium with steam distillation. A mixture of each oil (1 : 1) was adsorbed to a disc and placed on Mueller Hinton Agar. Then, minimum zone of inhibition and bactericidal concentration of EOs was measured after incubeted for 18–24 hours at 37 °C. Their combined antibacterial effect was determined by the fractional inhibitory concentration index. Results. The antibacterial activity of mixed oil varied in their doses and bacteria species, of which a mixture of essential oil of R. abyssinicus and D. penninervium had inhibition zone (32 mm); its MIC and MBC values range from 1-2 μl/ml against MRSA. It had an inhibition zone (36 mm), MIC value 4 μl/ml, and MBC (8 μl/ml) against ESBL producing P. aeruginosa, whereas combined effects of R. abyssinicus and C. pustulatus had MIC values ranging from 2–8 μl/ml for E. coli and K. pneumoniae and 2 μl/ml for MRSA. There was a strong synergistic effect between R. abyssinicus and D. penninervium and promising antibacterial effect more specifically on MRSA and P. aeruginosa. Conclusion. This in vitro study of the combined effect of EOs has significant antibacterial activity on wound colonizing bacteria and reduces delaying wound healing as that of modern drugs tested in parallel. Hence, further structural elucidation of active compounds helps us to properly design or synthesis of topical antibiotics for wound care.

Ovicidal, larvicidal, and behavioural effects of some plant essential oils on diamondback moth (Lepidoptera: Plutellidae)

2017 ◽  
Vol 149 (5) ◽  
pp. 639-648 ◽  
Author(s):  
Jatinder S. Sangha ◽  
Tess Astatkie ◽  
G. Christopher Cutler
Keyword(s):  
Essential Oils ◽  
Insect Pests ◽  
Low Cost ◽  
Insect Pest ◽  
Diamondback Moth ◽  
Abies Balsamea ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Larval Feeding ◽  
Plant Essential Oils

AbstractAlternatives to synthetic insecticides are desirable for management of diamondback moth, Plutella xylostella (Linnaeus) (Lepidoptera: Plutellidae), an insect pest of global importance. Many essential oils derived from aromatic plants have demonstrated toxicity and behaviour altering effects on insect pests, and are considered low-risk alternatives to synthetic insecticides. We conducted laboratory experiments to determine the biological activity of several low-cost, commercially available essential oils against P. xylostella. Experiments testing ovicidal effects, larvicidal effects, larval feeding deterrence, and adult oviposition deterrence were done with essential oils derived from Artemisia abrotanum Linnaeus (Asteraceae), balsam fir (Abies balsamea Linnaeus (Pinaceae)), black pepper (Piper nigrum Linnaeus (Piperaceae)), eucalyptus (Eucalyptus polybractea (Baker) (Myrtaceae)), garlic (Allium sativum Linnaeus (Amaryllidaceae)), rosewood (a blend of different oil constituents), tansy (Tanacetum vulgare Linnaeus (Asteraceae)), and thyme (Thymus zygis Linnaeus (Lamiaceae)), using concentrations of 1, 2.5, and 5% v/v. Although all essential oils had some level of bioactivity against certain P. xylostella life stages, essential oils from garlic, rosewood, and thyme were most effective overall, demonstrating significant ovicidal and larvicidal activity, as well as deterrent effects on larval feeding and settling behaviour, and adult oviposition. Although variable phytotoxicity was observed with essential oils at 2.5% and 5% v/v concentrations, the results suggest that rosewood, garlic, and thyme essential oils have potential in management of P. xylostella.

Influence of Magnetic Field on Antibacterial Effect of Extracts from Black Pepper

2012 ◽  
Vol 550-553 ◽  
pp. 1677-1680
Author(s):  
Wen Xue Chen ◽  
Jiao Mei Li ◽  
Mei Fang Peng ◽  
Song Hai Wu ◽  
Hou Yuan Qiu
Keyword(s):  
Magnetic Field ◽  
Escherichia Coli ◽  
Antibacterial Activity ◽  
Aspergillus Niger ◽  
Antibacterial Effect ◽  
Inhibition Zone ◽  
Black Pepper ◽  
Indicator Bacteria ◽  
Ethanol Extraction ◽  
Ultrasonic Assisted

In order to investigate the effect of magnetic field on the antibacterial substances from black pepper, we used shaking and ultrasonic-assisted ethanol extraction with Escherichia coli, Staphylococcus aureus, Bacillus anthracis and Aspergillus niger as indicator bacteria respectively. Meanwhile, extraction rate and diameter of inhibition zone were regarded as the activity monitoring parameters. The results showed the existence of magnetic field can make a difference. It weakened the antibacterial activity of black pepper by shaking extraction. However, the antibacterial activity of substances to Aspergillus niger was proportional to the intensity of the applied magnetic field by ultrasonic-assisted ethanol extraction.

Study on Synergistic Antimicrobial Effect of Origanum Vulgare L and Forsythia suspensa Essential Oils

2011 ◽  
Vol 236-238 ◽  
pp. 2332-2335
Author(s):  
Ren Yong Gu ◽  
Ai Hua Zhu ◽  
Li Zhang
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Inhibitory Concentration ◽  
Antimicrobial Effect ◽  
Dilution Method ◽  
Fractional Inhibitory Concentration ◽  
Origanum Vulgare ◽  
Combined Use ◽  
Forsythia Suspensa ◽  
Carbon Dioxide Extraction

Supercritical carbon dioxide extraction (SCDE) technique was used to extract essential oils of Origanum vulgare L and Forsythia suspensa. The minimum inhibitory concentrations (MIC) of Origanum vulgare L essential oil and Forsythia suspensa essential oil used alone and in combination were determined by the same geometric dilution method, respectively. Then the synergistic antimicrobial effect of two essential oils was evaluated according to the calculated FIC values. The results showed that in light of the criteria of fractional inhibitory concentration (FIC), the combined use of Origanum vulgare L and Forsythia suspensa essential oils had synergistic effect on three bacteria (FIC=0.2-0.4) and on two mildews (FIC=0.1), and additive effect on two yeasts (FIC=0.8).

scholarly journals Chemical Composition and Antimicrobial Activity of Essential Oils from Black Pepper, Cumin, Coriander and Cardamom Against Some Pathogenic Microorganisms

2016 ◽  
Vol 20 (2) ◽  
pp. 39-52 ◽  
Author(s):  
Desislava Teneva ◽  
Zapryana Denkova ◽  
Bogdan Goranov ◽  
Rositsa Denkova ◽  
Georgi Kostov ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Essential Oils ◽  
Black Pepper ◽  
Diffusion Method ◽  
Piper Nigrum ◽  
Oil Composition ◽  
Gram Positive Bacteria ◽  
Inhibition Zones ◽  
Main Components

Abstract Four popular spices black pepper (Piper nigrum L.), cumin (Cuminum cyminum L.), coriander (Coriandrum sativum L.) and cardamom (Elettaria cardamomum) were analyzed for their oil composition by GC-MS. Thirty compounds were identified in the black pepper oil and the main components were β-caryophyllene (20.225 %), sabinene (18.054 %), limonene (16.924 %), α-pinene (9.171 %) and α-phellandrene (5.968 %). Twenty five compounds were identified in the cumin oil – cuminaldehyde (30.834 %), 3-caren-10-al (17.223 %), β-pinene (14.837 %), γ–terpinene (11.928 %), 2-caren-10-al (8.228 %) and pcymene (6.429 %). Twenty nine compounds were identified in the coriander oil – β-linalool (58.141 %), α-pinene (8.731 %), γ-terpinene (6.347 %) and p-cymene (5.227 %). Twenty nine compounds were identified in the cardamom oil – α-terpinyl acetate (39.032 %), eucalyptol (31.534 %), β-linalool (4.829 %), sabinene (4.308 %) and α-terpineol (4.127 %). The antimicrobial activity of essential oils against pathogenic (Escherichia coli ATCC 25922, Escherichia coli ATCC 8739, Salmonella sp. (clinical isolate), Staphylococcus aureus ATCC 6538P, Proteus vulgaris G) microorganisms by disc-diffusion method was examined. Gram-positive bacteria were more sensitive to the oils (inhibition zones being between 8 and 12.5 mm) and the minimum inhibitory concentration was more than 600 ppm; Gram-negative bacteria were less sensitive. The obtained essential oils are suitable for use as biopreservative agents.

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