scholarly journals Essential oil composition of Origanum vulgare and its application in substitution of synthetic chemical additives

2021 ◽  
pp. 94-99
Author(s):  
Sonia Heni ◽  
Hicham Boughendjioua ◽  
Salima Bennadja ◽  
Abdelghani Djahoudi
Keyword(s):  
Essential Oil ◽  
Pathogenic Bacteria ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Components ◽  
Oil Composition ◽  
Chemical Additives ◽  
Origanum Vulgare ◽  
Oregano Essential Oil ◽  
Spoilage Bacteria

In this work, the gas  chromatography-mass spectrometry (GC/MS) analysis of the essential oil of Origanum vulgare. L. obtained by hydrodistylation was warried out and it allowed to identify 98.1% of its constituents. The main components are carvacrol (47.6%), thymol (16.6%), p-cymene (13.5%) andγ-terpinene (11.2%). The chemical components of the essence are distributed over five biochemical classes represented mainly by monoterpene phenols and monoterpene carbides. The extraction gave a yield of oil 2.8%. The minimum inhibitory concentration (MIC) of this oil was determined against food spoilage bacteria and pathogenic bacteria belonging to the genus Staphylococcus tested in vitro. This study aims to enhance the value of oregano essential oil by determining its chemical composition on the one hand, and by its application as a natural antibacterial preservative in substitution of synthetic chemical additives on the other hand. The sample was incorporated into a sensitive food matrix exposed to bacterial contamination: white meat. The bacteriostatic/bactericidal power of this bioactive extract was determined by a significant reduction in the number of bacteria and a clear increase in shelf life. Thus, it is possible to propose the use of this aromatic essence as a source of natural preservative.

scholarly journals Antioxidant and Antibacterial Capacities of Origanum vulgare L. Essential Oil from the Arid Andean Region of Chile and its Chemical Characterization by GC-MS

Metabolites ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 414 ◽  
Author(s):  
Mario J. Simirgiotis ◽  
Daniel Burton ◽  
Felipe Parra ◽  
Jéssica López ◽  
Patricio Muñoz ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Xanthomonas Campestris ◽  
Pathogenic Bacteria ◽  
Antibacterial Properties ◽  
Gas Chromatography Mass Spectrometry ◽  
Origanum Vulgare ◽  
Andean Region ◽  
Oregano Oil

This study aimed to characterize the in vitro antioxidant and antibacterial properties of oregano (Origanum vulgare) essential oil, as well as its chemical composition. To our best knowledge, there are few studies on oregano grown in the arid Andes region, but none on the metabolites produced and their bioactivity. This work identified fifty metabolites by Gas Chromatography–Mass Spectrometry (GC-MS)—monoterpene hydrocarbons, oxygenated monoterpenes, phenolic monoterpenes, sesquiterpene hydrocarbons, and oxygenated sesquiterpenes—present in the essential oil of oregano collected in the Atacama Desert. The main components of essential oregano oil were thymol (15.9%), Z-sabinene hydrate (13.4%), γ-terpinene (10.6%), p-cymene (8.6%), linalyl acetate (7.2%), sabinene (6.5%), and carvacrol methyl ether (5.6%). The antibacterial tests showed that the pathogenic bacteria Staphylococcus aureus and Salmonella enterica and the phytopathogenic bacteria Erwinia rhapontici and Xanthomonas campestris were the most susceptible to oregano oil, with the lowest concentrations of oil necessary to inhibit their bacterial growth. Moreover, oregano oil showed antibacterial activity against bacteria associated with food poisoning. In conclusion, O. vulgare from the arid Andean region possesses an important antibacterial activity with a high potential in the food industry and agriculture.

scholarly journals Essential Oil Composition of Two Sphagnum Species Grown in Portugal and their In Vitro Culture Establishment

2017 ◽  
Vol 12 (8) ◽  
pp. 1934578X1701200 ◽  
Author(s):  
Manuela Sim-Sim ◽  
Margarida Abreu ◽  
César Garcia ◽  
Cecília Sérgio ◽  
A. Cristina Figueiredo
Keyword(s):  
Gas Chromatography ◽  
Essential Oil ◽  
Essential Oils ◽  
In Vitro Culture ◽  
Essential Oil Composition ◽  
Gas Chromatography Mass Spectrometry ◽  
Peat Moss ◽  
Oil Composition ◽  
Moss Species

Two peat moss species, frequent both in the mainland Portugal and in the Azores archipelago, were evaluated for essential oil composition and establishment under in vitro culture. Sphagnum auriculatum and Sphagnum subnitens essential oils were isolated by hydrodistillation and analysed by Gas Chromatography (GC) and Gas Chromatography-Mass Spectrometry (GC-MS). The essential oil of S. auriculatum was dominated by an as yet unidentified sesquiterpene, whereas zierene was the main component of S. subnitens essential oil. The in vitro cultures were successfully established for future studies of their chemical profile. The components present in essential oils obtained from S. auriculatum and S. subnitens together with morphological traits could be used to support the taxonomy of this plant group.

scholarly journals Assessment of in vitro antifungal activity of preparation ''fin Candimis'' against Candida strains

2013 ◽  
Vol 47 (1) ◽  
pp. 27-34 ◽  
Author(s):  
Anna Głowacka ◽  
Anna Bednarek-Gejo ◽  
Danuta Trojanowska ◽  
Mariusz Mianowany ◽  
Alicja Budak
Keyword(s):  
Antifungal Activity ◽  
Essential Oil ◽  
Diffusion Method ◽  
Origanum Vulgare ◽  
Oregano Essential Oil ◽  
Geometrical Progression ◽  
Trade Name ◽  
Fungus Growth ◽  
In Vitro Antifungal Activity

The aim of the study was to assess the antifungal activity of preparation „fin Candimis” (oregano essential oil) against yeast-like strains belonging to the genus <em>Candida</em>. During the investigation, there were used up nine <em>Candida albicans</em> strains and ten C. glabrata strains isolated from different clinical material, along with one <em>C. albicans</em> demonstration strain ATCC 90028. The oregano essential oil, utilized in the study, was obtained from fresh leaves of <em>Origanum vulgare</em> L. and bore a trade name „fin Candimis”. According to data yielded by its manufacturer, concentration of pure oregano essential oil in preparation „fin Candimis” totals up to 210 mg/ml. The susceptibility of the <em>Candida</em> strains to preparation „fin Candimis” was assessed by means of the disc-diffusion method, upon the Sabouraud solid medium (after a 24-hour incubation of the cultures at temperature of 37 degrees centigrade); the oregano essential oil had been diluted in 1 ml of DMSO, according to the geometrical progression. A measure of the antifungal activity of preparation „fin Candimis” was the minimal inhibitory concentration (MIC), in terms of the fungus growth. Preparation „fin Candimis” is capable of being applied in the prevention and treatment of candidiasis – alone, or as a natural adjunctive agent. The <em>C. albicans</em> strains are more susceptible to preparation „fin Candimis” in comparison to the <em>C. glabrata</em> ones.

scholarly journals Composition and antimicrobial activity of essential oil of yarrow (Achillea millefolium L.)

2020 ◽  
pp. 545-550
Author(s):  
Paulo Sergio Daniel ◽  
Emerson Luiz Botelho Lourenço ◽  
Rayane Monique Sete da Cruz ◽  
Carlos Henrique De Souza Gonçalves ◽  
Luiz Renato Marques Das Almas ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Gas Chromatography Mass Spectrometry ◽  
Achillea Millefolium ◽  
Chemical Components ◽  
Minimal Bactericidal Concentration ◽  
Microdilution Method ◽  
Anti Oxidant ◽  
Micro Organisms

The medicinal plant yarrow (Achillea millefolium L.) belongs to the Asteracea family. It is being used in the pharmacological, food, and cosmetic industry. The economic importance of yarrow resides in its essential oil (EO). This plant is used in traditional medicine as the EO has properties which range from antibacterial, antifungal, anti-inflammatory, anti-oxidant and antitumor activities. The objective of this study was to identify chemical components and EO content of yarrow, as well as its antimicrobial activity against some micro-organisms in vitro. The fresh leaves were collected in a morning in October (2018) at the UNIPAR Medicinal Plants Garden, Umuarama-Paraná State, Brazil. The EO was obtained by hydrodistillation of the modified Clevenger type. After that, the content (m/m%) was calculated. The chemical composition of the EO was identified by gas chromatography/mass spectrometry (GC/MS). The minimal inhibitory concentration (MIC), minimal bactericidal concentration (MBC) and minimal fungicidal concentration (MFC) were determined by a microdilution method in 96-well microtitre plates and effect of EO was assessed on four micro-organisms (Candida albicans, Staphylococcus epidermidis, Escherechia coli and Klebsiella pneumoniae). The EO content (yield) in the plant shoots was 0.4% (four grams of EO kg-1 of plant fresh shoots) and presented 20 chemical compounds such as α-farnesene (31.66%), followed by chamazulene (17.17%), β-caryophyllene (10.27%) and sabinene (8.77%). The majority class was hydrocarbon sesquiterpene with 74.29%. The antimicrobial activity tests showed that the EO had low antimicrobial activity against the analyzed species with MIC for all species above 1.5 mg mL-1. It was concluded that the EO content was 0.4%. The major component was α-farnesene (31.66%) and EO presented low MIC.

scholarly journals Essential Oil Composition and Antimicrobial Activity of Achillea biebersteinii Afan. (Asteraceae) from Erzincan Region, Turkey

2018 ◽  
Vol 10 (3) ◽  
pp. 328-332 ◽  
Author(s):  
Emre SEVİNDİK ◽  
Sinem AYDIN ◽  
Elif EREN APAYDIN ◽  
Mustafa SÜRMEN
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Yersinia Pseudotuberculosis ◽  
Essential Oil Composition ◽  
Gas Chromatography Mass Spectrometry ◽  
Diffusion Method ◽  
Oil Composition ◽  
Ecological Conditions ◽  
Achillea Biebersteinii

In the present study, chemical composition determination and in vitro antimicrobial effects of essential oil of Achillea biebersteinii plant grown under Erzincan ecological conditions were evaluated. Extractions were carried out with Clevenger apparatus and essential oil composition was determined by Gas Chromatography-Mass Spectrometry (GC-MS). Microorganisms used for the antimicrobial studies were Salmonella enterica serovar typhimirium ATCC 14028, Staphylococcus aureus subsp. aureus ATCC 25923, Yersinia pseudotuberculosis ATCC 911, Bacillus cereus 702 ROMA, Enterobacter aerogenes CCM 2531, Bacillus subtilis IMG 22 and Proteus vulgaris FMC 1. As a result, a total of 29 components were detected in Achillea biebersteinii.  Among them, 1,8-cineole (20.36%), cyclohexanone (8.39%), 2-cyclohexen-1-one (5.38%) and spathulenol (4.19%)  were found as the major components.  For the in vitro antimicrobial activity determination of essential oil, disc diffusion method was used in our study. Furthermore, 12-14 mm zone diameters were detected in antimicrobial activity assay. The highest resistance zone was detected against B. subtilis with 14 mm diameter while the least resistance zone was detected against Y. pseudotuberculosis, E. aerogenes and P. vulgaris with 12 mm diameter. Consequently, it was concluded that the essential oil extracted from the A. biebersteinii grown under Erzincan ecological conditions had an inhibitory effects on the pathogenic microorganisms in used method.  

Essential Oil and Ethanol Extract of Oregano (Origanum vulgare L.) from Armenian Flora as a Natural Source of Terpenes, Flavonoids and other Phytochemicals with Antiradical, Antioxidant, Metal Chelating, Tyrosinase Inhibitory and Antibacterial Activity

2019 ◽  
Vol 25 (16) ◽  
pp. 1809-1816 ◽  
Author(s):  
Armenuhi Moghrovyan ◽  
Naira Sahakyan ◽  
Anush Babayan ◽  
Naira Chichoyan ◽  
Margarit Petrosyan ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Antibacterial Properties ◽  
Ethanol Extract ◽  
Natural Source ◽  
Origanum Vulgare ◽  
Oregano Essential Oil ◽  
E Coli ◽  
Metal Chelating

Background: Origanum vulgare is used in Armenian cuisine as well as in folk medicine. The aim of this investigation was to determine the peculiarities of the chemical composition of Armenian flora’s oregano essential oil (EO) and ethanol extract (EE) and to characterize mainly antioxidant and antibacterial properties in vitro. Methods: EO of plant aerial parts was extracted by the hydro-distillation method, and the composition was analyzed by gas-chromatography (GC). EE was prepared using ethanol as a solvent. Antioxidant, antibacterial and other biological activity of EO and EE was determined using appropriate methods. Results: The terpenes were found to be the greatest part of oregano EO (β-caryophyllene epoxide - 13.3 %; β- caryophyllene -8.2 %; ο-cymene - 5.2 %). The flavonoid content of EE was 3.9±0.7 mg g-1 catechin equivalents. Antiradical activities of EO and EE expressed with half-maximum inhibitory concentrations were 1057 µg mL-1 and 19.97 µg mL-1. The antioxidant index in the case of using extract (1000 µg mL-1) was 77.3±1.5 %. The metal chelating activity of EE was 74.5±0.2 %. The tyrosinase inhibitory activities of EO, EE and arbutin were 26.5±0.3 %, 6.5±0.2 % and 50±0.1 %, respectively. Both EO and EE of oregano were able to suppress the growth of testmicroorganisms including clinical pathogen isolates, but have moderate antimicrobial activity. EO antibacterial activity against ampicillin-resistant Escherichia coli was similar to the activity against non-resistant strain. EE was not active against ampicillin-resistant E. coli in contrast to non-resistant one. Conclusion: The results indicate high antioxidant and moderate antibacterial as well as high antiradical, metal chelating, tyrosinase inhibitory activity of oregano EO and EE, which can be used as a natural source of terpenes, flavonoids and other phytochemicals in medicine, pharmaceutics, cosmetics and food industry. EO has antibacterial activity also against ampicillin-resistant E. coli.

scholarly journals The Essential Oil Composition and Antimicrobial Activity of Liquidambar formosana Oleoresin

Plants ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 822 ◽  
Author(s):  
Anjanette DeCarlo ◽  
Tao Zeng ◽  
Noura S. Dosoky ◽  
Prabodh Satyal ◽  
William N. Setzer
Keyword(s):  
Gas Chromatography ◽  
Antimicrobial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Southern China ◽  
Gas Chromatography Mass Spectrometry ◽  
Oil Composition ◽  
Therapeutic Benefits ◽  
Agglomerative Hierarchical Cluster Analysis

The oleoresin essential oils of Liquidambar formosana have potential therapeutic benefits. However, current research on L. formosana oleoresin essential oil is still in its early stages, and its chemotypic characterization is undefined. For better leveraging of plant resources and application of the essential oil, we collected 25 L. formosana oleoresin essential oil samples of individual trees from different geographical areas of Southern China. The essential oils were obtained by hydrodistillation and analyzed by gas chromatography–mass spectrometry (GC–MS) and gas chromatography–flame ionization detection (GC–FID). The major components of the essential oils were (E)-caryophyllene (3.3%-64.4%), α-pinene (0.6%-34.5%), β-pinene (0.6%-26.0%), camphene (0.3%-17.3%), and limonene (0.2%-7.9%). A chiral GC–MS analysis was carried out on the essential oil samples and (–)-α-Pinene, (–)-β-pinene, (–)-camphene, and (–)-limonene were the dominant enantiomers in L. formosana essential oil. The chemical categories of L. formosana oleoresin essential oils were clarified by agglomerative hierarchical cluster analysis (AHC) and principal component analysis (PCA). The multivariate analyses demonstrated that a total of four chemical groups can be delineated for L. formosana. The L. formosana essential oils were screened for antimicrobial activity against a panel of potentially pathogenic bacteria and fungi and showed promising antimicrobial activities with minimum inhibitory concentration (MIC) ≤ 625 μg/mL. These results highlight the economic value of L. formosana oleoresin essential oil, the importance of L. formosana sustainability, and the potential therapeutic benefits of its oleoresin essential oils.

scholarly journals The Essential Oil of Artemisia scoparia from Tajikistan is Dominated by Phenyldiacetylenes

2011 ◽  
Vol 6 (1) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Farukh S. Sharopov ◽  
William N. Setzer
Keyword(s):  
Mass Spectrometry ◽  
Essential Oil ◽  
Methyl Eugenol ◽  
Gas Chromatography Mass Spectrometry ◽  
Oil Composition ◽  
Aerial Parts ◽  
Artemisia Scoparia ◽  
Total Oil ◽  
Mcf 7

The essential oil from the aerial parts of Artemisia scoparia was obtained by hydrodistillation and analyzed by gas chromatography – mass spectrometry. A total of 32 compounds were identified representing 98.0% of the total oil composition. A. scoparia oil was dominated by the diacetylenes 1-phenyl-2,4-pentadiyne (34.2%) and capillene (4.9%). Other major components were β-pinene (21.3%), methyl eugenol (5.5%), α-pinene (5.4%), myrcene (5.2%), limonene (5.0%), and ( E)-β-ocimene (3.8%). The oil was tested for in-vitro cytotoxic activity against MCF-7 cells, but was inactive.

scholarly journals Chemical characterization of the Allium sativum and Origanum vulgare essential oils and their inhibition effect on the growth of some food pathogens

2014 ◽  
Vol 16 (4) ◽  
pp. 804-811 ◽  
Author(s):  
A.C.T. Mallet ◽  
M.G Cardoso ◽  
P.E. Souza ◽  
S.M.F. Machado ◽  
M.A. Andrade ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Allium Sativum ◽  
Chemical Characterization ◽  
In Vitro Tests ◽  
Diallyl Disulfide ◽  
Food Contaminants ◽  
Origanum Vulgare ◽  
Oregano Essential Oil

This study sought to evaluate the chemical composition of the Allium sativum and Origanum vulgare essential oils and their effect on the growth inhibition of microorganisms, such as P. aeruginosa, S. Choleraesuis, A. flavus, A. niger and P. simplicissimum, important food contaminants. The main constituents of the oregano essential oil were 4-terpineol (27.03%), γ-terpinene (20.04%), and β-cymene (6.34%), and the main constituents of the garlic essential oil were diallyl trisulfide (38, 81%), diallyl disulfide (25.23%), and methyl allyl trisulfide (12.52%). Inhibition zones were formed in in vitro tests on the bacteria S. Choleraesuis and P. aeruginosa, except for A. sativum against P. aeruginosa. The inhibition of mycelial growth caused by the oregano essential oil occurred with the concentrations of 0.10, 0.03 and 0.05 mg mL-1 for the A. flavus, A. niger and P. simplicissimum fungi, respectively. The CMI for the garlic oil began at the 0.03 mg mL-1 concentration for all species of fungi. The oils presented an inhibitory effect against the microorganisms studied and constitute an alternative for microbiological control in food.

scholarly journals Anthelmintic activity of Eucalyptus citriodora essential oil and its major component, citronellal, on sheep gastrointestinal nematodes

2019 ◽  
Vol 28 (4) ◽  
pp. 644-651 ◽  
Author(s):  
José Vilemar de Araújo-Filho ◽  
Wesley Lyeverton Correia Ribeiro ◽  
Weibson Paz Pinheiro André ◽  
Géssica Soares Cavalcante ◽  
Thays Tabosa Rios ◽  
...  
Keyword(s):  
Essential Oil ◽  
Lethal Dose ◽  
Anthelmintic Activity ◽  
Gastrointestinal Nematodes ◽  
Gas Chromatography Mass Spectrometry ◽  
Major Constituent ◽  
Pharmacokinetic Studies ◽  
Eucalyptus Citriodora ◽  
Oil Composition

Abstract This study aimed to evaluate the anthelmintic activity of Eucalyptus citriodora essential oil and citronellal on sheep gastrointestinal nematodes. Essential oil composition was determined by gas chromatography mass spectrometry. The substances were evaluated in vitro using adult worm motility test (AWMT) and transmission electron microscopy (TEM). The acute toxicity test in mice and the fecal egg count reduction test (FECRT) in sheep were performed. Citronellal was confirmed as the essential oil major constituent (63.9%). According to the AWMT, 2 mg/mL of essential oil and citronellal completely inhibited Haemonchus contortus motility at 6 h post exposure. H. contortus exposed to essential oil and citronellal exhibited internal ultrastructural modifications. The lethal dose 50 values in mice were 5,000 and 2,609 mg/kg for essential oil and citronellal, respectively. E. citriodora essential oil reduced sheep epg at 14 days post treatment by 69.5% (P<0.05). No significant differences were observed in epg between the citronellal and negative control groups (P>0.05). The interaction between citronellal and other constituents in the essential oil may be relevant for its in vivo anthelmintic activity. Thus, E. citriodora essential oil and citronellal pharmacokinetic studies may help elucidate the anthelmintic activity of these compounds.

Sign in / Sign up

Export Citation Format

Share Document