scholarly journals Investigation of Chemical Composition, Antibacterial and Antioxidant Activity of Thymus daenensis and Thymus eriocalyx Essential Oils against Human Pathogenic Bacteria

2020 ◽  
Vol 8 (4) ◽  
pp. 148-154
Author(s):  
mostafa alamholo ◽  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Human Pathogenic Bacteria ◽  
Antibacterial And Antioxidant Activity

Antibacterial and antioxidant activity of wild-growing Angelica species (Apiaceae) from Balkan Peninsula against human pathogenic bacteria

2020 ◽  
Vol 32 (5) ◽  
pp. 464-473
Author(s):  
Nemanja Stanković ◽  
Tatjana Mihajilov-Krstev ◽  
Bojan Zlatković ◽  
Vesna Stankov-Jovanović ◽  
Branislava Kocić ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Pathogenic Bacteria ◽  
Balkan Peninsula ◽  
Human Pathogenic Bacteria ◽  
Antibacterial And Antioxidant Activity

scholarly journals Chemical composition, antioxidant and antimicrobial activities of the essential oil of Illicium verum

2021 ◽  
Vol 319 ◽  
pp. 01052
Author(s):  
Brahim Outemsaa ◽  
Asmaa Oubihi ◽  
Hassna Jaber ◽  
Sara Haida ◽  
Ikram Kenfaoui ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Staphylococcus Epidermidis ◽  
Antimicrobial Activities ◽  
Sensory Profile ◽  
Illicium Verum ◽  
The Impact ◽  
Antibacterial And Antioxidant Activity

In recent years, a concern has been expressed about the impact of antibiotics and synthetic antioxidants, which are used to inhibit microbial growth and retard fat oxidation in foods. In addition, antibiotic resistance presents a serious menace to human and environmental ecosystems. This has led the food industry to use natural resources such as essential oils in the preparation of foods, this forming their sensory profile and increasing preservation time there. The objective of this work is to determine the chemical composition and evaluate the antibacterial and antioxidant activity of the essential oil of Illicium verum. The yield of essential oil extracted by hydro distillation is about 4.13%. The chemical composition of the essential oil extracted from the dried fruits of Illicium verum was studied by gas chromatography coupled with mass spectrometry (GC and GC/MS). Twenty-eight constituents, representing 99.74% of the essential oil were identified. The major compounds are: trans-anethole (83.46%), D-Limonene (4.56%), Estragole (3.47%) and Linalool (1.07%). Antioxidant activity was determined by the DPPH assay. The essential oils of Illicium verum showed low antioxidant activity with IC50= 286.19 ± 7.4 mg/mL, compared to Ascorbic acid IC50= 0.09 ± 0.01 mg/mL. The antibacterial effect of this essential oil was tested against six microorganisms, of which Staphylococcus aureus is the most sensitive with an MIC of about 1/1000 (v/v), followed by Staphylococcus epidermidis and Enterobacter cloacae with an MIC equal to 1/100 (v/v).

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

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.

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 and Antioxidant Activity of a Citrus Essential Oil and Its Fractions

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 2888
Author(s):  
Carmen M. S. Ambrosio ◽  
Gloria L. Diaz-Arenas ◽  
Leidy P. A. Agudelo ◽  
Elena Stashenko ◽  
Carmen J. Contreras-Castillo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Biological Activities ◽  
E Coli ◽  
Beneficial Bacterium ◽  
Minor Compounds ◽  
Antibacterial And Antioxidant Activity ◽  
High Relative Amount

Essential oils (EOs) from Citrus are the main by-product of Citrus-processing industries. In addition to food/beverage and cosmetic applications, citrus EOs could also potentially be used as an alternative to antibiotics in food-producing animals. A commercial citrus EO—Brazilian Orange Terpenes (BOT)—was fractionated by vacuum fractional distillation to separate BOT into various fractions: F1, F2, F3, and F4. Next, the chemical composition and biological activities of BOT and its fractions were characterized. Results showed the three first fractions had a high relative amount of limonene (≥10.86), even higher than the whole BOT. Conversely, F4 presented a larger relative amount of BOT’s minor compounds (carvone, cis-carveol, trans-carveol, cis-p-Mentha-2,8-dien-1-ol, and trans-p-Mentha-2,8-dien-1-ol) and a very low relative amount of limonene (0.08–0.13). Antibacterial activity results showed F4 was the only fraction exhibiting this activity, which was selective and higher activity on a pathogenic bacterium (E. coli) than on a beneficial bacterium (Lactobacillus sp.). However, F4 activity was lower than BOT. Similarly, F4 displayed the highest antioxidant activity among fractions (equivalent to BOT). These results indicated that probably those minor compounds that detected in F4 would be more involved in conferring the biological activities for this fraction and consequently for the whole BOT, instead of the major compound, limonene, playing this role exclusively.

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