Comparative study on the phytochemical composition and antibacterial activity of the essential oil of Diphasia klaineana stems at pre-flowering and fruit set

The phytochemical composition and antibacterial activity of the essential oils of Diphasia klaineana at different developmental stages (pre-flowering and fruit set) were reported. The essential oils were extracted by continuous hydro distillation and their antibacterial activities were tested against Staphyloccocus aureus ATCC 25923. The yield of oil (w/w %) of stems in different stages was in the order: pre-flowering (0.21 %) > fruit set (0.07 %). GC and GC/MS were analyzed the essential oils composition. In total, 35 and 34 constituents were identified and quantified in the mentioned samples, respectively. Monoterpene hydrocarbons were the main group of compounds in the stems during preflowering (42.40 %) and fruit set (56.15 %). Major compounds at pre-flowering were β-elemol, sabinene, guaiol and terpinen-4-ol. The antibacterial effect of essential oils was estimated by the disk diffusion method using Müller–Hinton agar and the measurement of diameters of inhibition zones. The bioassay results showed some variations between the two tested oils in their inhibitory activity against the tested bacteria at 10 µL. The essential oils from Diphasia klaineana stems at pre-flowering exhibited potent antibacterial activity against Staphyloccocus aureus ATCC 25923, with a minimum inhibitory concentration (MIC) value of 25 mg/mL, while the stems essential oil at fruit set had no activity

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The composition and antibacterial activity of the essential oil of Levisticum officinale Koch. flowers and fruits at different developmental stages

Journal of the Serbian Chemical Society ◽

10.2298/jsc100524126m ◽

2010 ◽

Vol 75 (12) ◽

pp. 1661-1669 ◽

Cited By ~ 13

Author(s):

Mohammad Mirjalili ◽

Peyman Salehi ◽

Ali Sonboli ◽

Javad Hadian ◽

Samad Ebrahimi ◽

...

Keyword(s):

Antibacterial Activity ◽

Essential Oil ◽

Essential Oils ◽

Developmental Stages ◽

Antibacterial Activities ◽

Diffusion Method ◽

Mature Fruit ◽

Disk Diffusion Method ◽

Immature Fruit

The composition and antibacterial activity of the essential oil of Levisticum officinale Koch. at different developmental stages (flower, immature fruit, green mature fruit and ripened fruit) is reported. The essential oils were obtained by hydrodistillation of air-dried samples and their antibacterial activities were tested against seven bacteria. The yield of oil (w/w %) in different stages was in the order: immature fruit (1.5 %) > green mature fruit (1.0 %) > ripened fruit (0.6 %) > flower (0.1 %). The essential oils were analyzed by GC and GC-MS. In total, 27, 31, 28 and 26 constituents were identified and quantified in the mentioned samples, respectively. Monoterpene hydrocarbons were the main group of compounds in the green mature fruit (79.2 %), immature fruit (78.4 %), ripened fruit (75.2 %) and flower (44.0 %). The antibacterial activity of the oils was evaluated by the disk diffusion method using M?ller-Hinton agar and determination of inhibition zones. The results of the bioassays showed some variations between the three tested oils in their inhibitory activity against the tested bacteria at a 10 ?l disc-1 concentration. The oils from mature and ripened fruit exhibited potent antibacterial activity against Bacillus subtilis, with minimum inhibitory concentration (MIC) values of 0.90 mg ml-1 in mature and ripen fruits.

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Chemical composition and antibacterial activities of Juniperus horizontalis essential oil

Canadian Journal of Plant Science ◽

10.4141/cjps2013-242 ◽

2014 ◽

Vol 94 (2) ◽

pp. 323-327 ◽

Cited By ~ 6

Author(s):

T. Eryiğit ◽

N. Okut ◽

K. Ekici ◽

B. Yildirim

Keyword(s):

Antibacterial Activity ◽

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Inhibition Zone ◽

Antibacterial Activities ◽

Gas Chromatography Mass Spectrometry ◽

Diffusion Method ◽

Bacterial Strains ◽

The Subject

Eryiğit, T., Okut, N., Ekici, K. and Yildirim, B. 2014. Chemical composition and antibacterial activities of Juniperus horizontalis essential oil. Can. J. Plant Sci. 94: 323–327. In recent years, the screening of antibacterial activity has been the subject of much research, and the antibacterial activity of essential oils could be a promising subject for future investigation. In this study, the antibacterial activities of Juniperus horizontalis essential oils and their components were investigated. Essential oils were isolated using the hydro-distillation method and their components were analyzed by gas chromatography–mass spectrometry (GC-MS). The main compounds found in the oil of leaves were linalool (33.76%), P-cymene (23.20%), gamma-terpinene (8.67%), trans-sabinene hydrate (8.59%), thyme camphor (8.49%), carvol (5.08%) and borneol (4.22%). Juniperus horizontalis essential oils were evaluated for antibacterial activity against six bacterial strains using the disc diffusion method. The results indicate that the essential oil of J. horizontalis shows variable and significant antibacterial activities against the six tested bacteria species. The diameters of the inhibition zones formed for bacteria were measured. The lowest inhibition zone was 12 mm (sensitive) against Pseudomonas aeruginosa ATCC 10145 and the highest zone was 32 mm (extremely sensitive) against Enterococcus faecalis ATCC 29212.

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Evaluation of the in vitro antibacterial activity of some essential oils and their blends against Staphylococcus spp. isolated from episodes of sheep mastitis

RENDICONTI LINCEI ◽

10.1007/s12210-021-00991-5 ◽

2021 ◽

Author(s):

Filippo Fratini ◽

Margherita Giusti ◽

Simone Mancini ◽

Francesca Pisseri ◽

Basma Najar ◽

...

Keyword(s):

Antibacterial Activity ◽

Essential Oils ◽

Diffusion Method ◽

Minimal Bactericidal Concentration ◽

Coagulase Negative Staphylococci ◽

Disk Diffusion Method ◽

In Vitro Antibacterial Activity ◽

High Concentrations ◽

Thymus Serpyllum

AbstractStaphylococcus aureus and coagulase-negative staphylococci are among the major causes of mastitis in sheep. The main goal of this research was to determine the in vitro antibacterial activity of several essential oils (EOs, n 30), then five of them were chosen and tested alone and in blends against staphylococci isolates. Five bacteria were isolated from episodes of ovine mastitis (two S. aureus and three S. xylosus). Biochemical and molecular methods were employed to identify the isolates and disk diffusion method was performed to determine their antimicrobial-resistance profile. The relative percentage of the main constituents in the tested essential oils and their blends was detected by GC-EIMS analysis. Antibacterial and bactericidal effectiveness of essential oils and blends were evaluated through minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC). All of them showed sensitivity to the used antimicrobials. The EOs with the highest antibacterial activity were those belonging to the Lamiaceae family characterized by high concentrations of thymol, carvacrol and its precursor p-cymene, together with cinnamon EO, rich in cinnamaldehyde. In terms of both MIC and MBC values, the blend composed by Thymus capitatus EO 40%, Cinnamomum zeylanicum EO 20%, Thymus serpyllum EO 20% and Satureja montana EO 20% was found to be the most effective against all the isolates. Some essential oils appear to represent, at least in vitro, a valid tool against ovine mastitis pathogens. Some blends showed a remarkable effectiveness than the single oils, highlighting a synergistic effect in relation to the phytocomplex.

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Chemical Composition and Antibacterial Activity of the Essential Oil of Espeletia nana

Natural Product Communications ◽

10.1177/1934578x1200700530 ◽

2012 ◽

Vol 7 (5) ◽

pp. 1934578X1200700 ◽

Cited By ~ 2

Author(s):

Alexis Peña ◽

Luis Rojas ◽

Rosa Aparicio ◽

Libia Alarcón ◽

José Gregorio Baptista ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Antibacterial Activity ◽

Chemical Composition ◽

Essential Oil ◽

Diffusion Method ◽

Gram Negative Bacteria ◽

Gram Positive ◽

Disk Diffusion Method ◽

Gram Negative ◽

Gram Positive Bacteria

The essential oil of the leaves of Espeletia nana Cuatrec, obtained by hydrodistillation, was analyzed by GC-MS, which allowed the identification of 24 components, which made up 99.9% of the oil. The most abundant compounds were α-pinene (38.1%), β-pinene (17.2%), myrcene (15.0%), spathulenol (4.2%), bicyclogermacrene (4.0%), α-zingiberene (4.0%), and γhimachalene (3.7%). Antibacterial activity was tested against Gram-positive and Gram-negative bacteria using the agar disk diffusion method. Activity was observed only against Gram-positive bacteria. MIC values were determined for Staphylococcus aureus ATCC 25923(200 μg/mL) and Enterococcus faecalis ATCC 29212 (600 μg/mL).

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Antimicrobial Activity of two Mentha Species Essential Oil and its Dependence on Different Origin and Chemical Diversity

Natural Product Communications ◽

10.1177/1934578x1801300832 ◽

2018 ◽

Vol 13 (8) ◽

pp. 1934578X1801300 ◽

Cited By ~ 1

Author(s):

Mária Pl'uchtová ◽

Teresa Gervasi ◽

Qada Benameur ◽

Vito Pellizzeri ◽

Daniela Grul'ová ◽

...

Keyword(s):

Antimicrobial Activity ◽

Antibacterial Activity ◽

Essential Oil ◽

Inhibition Zone ◽

Chemical Diversity ◽

Diffusion Method ◽

Salmonella Spp ◽

Disk Diffusion Method ◽

Gram Positive Bacteria ◽

Growth Inhibition Zone

Genus Mentha presents group of plants which are the most studied in family Lamiaceae. Aboveground parts are used for different purposes in pharmacy, food industry or confectionery. Most important is natural product extracted from leaves - essential oil (EO). The aim of presented experiment was to demonstrate different chemotype and compare antibacterial activity of two Mentha species EO. Plant samples were obtained from various environments – from Slovakia and from Italy. Dominant compounds were determined by GC/MS. The results showed high amount of menthol and menthone in tested Slovak peppermint EO. On the other hand, carvone and 1,8-cineole were determinate as dominant compounds in Italian spearmint EO. The antimicrobial activity of the EO was investigated by disc diffusion and broth micro dilution methods. EO was evaluated for their antibacterial activity against 7 microorganisms: Enterobacter cloacae, Salmonella spp., Klebsiella pneumoniae, Escherichia coli, Staphylococcus aureus, Streptococcus pyogenes. The determination results of antibacterial activity by agar disk diffusion method ranged from 7 to 14 mm of the growth inhibition zone. MIC of tested mint EO varied from 0.625 to 2.5 μg/mL. In addition, both EO showed relatively the same antibacterial activity against the selected Gram-negative bacteria. However, there is a variation in the antibacterial activity against Gram-positive bacteria.

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Antibacterial Activity and Chemical Composition of the Essential Oil of Grammosciadium platycarpum Boiss. from Iran

Zeitschrift für Naturforschung C ◽

10.1515/znc-2005-1-206 ◽

2005 ◽

Vol 60 (1-2) ◽

pp. 30-34 ◽

Cited By ~ 26

Author(s):

Ali Sonboli ◽

Fereshteh Eftekhar ◽

Morteza Yousefzadi ◽

Mohammad Reza Kanani

Keyword(s):

Pseudomonas Aeruginosa ◽

Antibacterial Activity ◽

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Antibacterial Activities ◽

Gram Negative Bacteria ◽

Gram Negative ◽

Two Samples

The chemical composition of the essential oils obtained from two samples (GP1 and GP2) of Grammosciadium platycarpum Boiss. was analyzed by GC and GC-MS. The analysis of the oils resulted in the identification of twenty-two constituents. Linalool (79.0% - GP1, 81.8% - GP2) and limonene (10.0%, 5.8%) were found to be the major components, respectively. The in vitro antibacterial activities of these oils and their main compounds against seven Gram-positive and Gram-negative bacteria were investigated. The results exhibited that the total oils and their major components possess strong to moderate activities against all the tested bacteria except for Pseudomonas aeruginosa.

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EVALUATION OF ANTIBACTERIAL ACTIVITY OF ESSENTIAL OIL OF CINNAMOMUM ZEYLANICUM, EUGENIA CARYOPHYLLATA, AND ROSMARINUS OFFICINALIS AGAINST STREPTOCOCCUS ORALIS

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2017.v10i5.17072 ◽

2017 ◽

Vol 10 (5) ◽

pp. 410 ◽

Cited By ~ 1

Author(s):

Samira Hsaine ◽

Reda Charof ◽

Khadija Ounine

Keyword(s):

Antibacterial Activity ◽

Essential Oil ◽

Essential Oils ◽

Rosmarinus Officinalis ◽

Diffusion Method ◽

Cinnamomum Zeylanicum ◽

Streptococcus Oralis ◽

In Vitro Antibacterial Activity ◽

Broth Dilution

Objective: Streptococcus oralis plays an important role in the biofilm formation of dental plaque and the occurrence of periodontal disease. Thepresent study was conducted to evaluate in vitro antibacterial activity of three essential oils, namely, Cinnamomum zeylanicum, Eugenia caryophyllata,and Rosmarinus officinalis against S. oralis.Methods: The antibacterial activity of essential oils was investigated by diffusion method using sterile discs (or aromatograms). The minimuminhibitory concentration (MIC) of essential oils showing important antibacterial activity was measured using the broth dilution method.Results: Evaluation of the antibacterial activity of three essential oils as determined by the aromatogram technique showed that the essential oilof R. officinalis had no effect on S. oralis, while the latter was extremely sensitive to the other two essential oils, but with a higher efficiency of theessential oil of C. zeylanicum (42 mm diameter) than E. caryophyllata (20 mm diameter). Similarly, the MIC and minimum bactericidal concentration(MBC) were higher for the essential oil of C. zeylanicum than the essential oil of E. caryophyllata. The MBC/MIC ratio is of the order of 2. The essentialoils studied therefore appear to exert bactericidal activity against S. oralis.Conclusion: The findings suggest that essential oils of C. zeylanicum and E. caryophyllata may be used as an alternative to synthetic antibiotics.Keywords: Essential oil, Cinnamomum zeylanicum, Eugenia caryophyllata, Rosmarinus officinalis, Antimicrobial activity, Streptococcus oralis.

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ANTIBACTERIAL ACTIVITY OF SOAP MADE FROM ESSENTIAL OILS AND COMMERCIAL SOAP SOLD IN THE LEBANESE MARKET

Bacterial Empire ◽

10.36547/be.304 ◽

2021 ◽

pp. e304

Author(s):

Candy GERGES ◽

Mohamad HADLA ◽

Michele ELIALI ◽

Martine RICHA ◽

Nour Mammari ◽

...

Keyword(s):

Antibacterial Activity ◽

Essential Oils ◽

Antibacterial Activities ◽

Diffusion Method ◽

Bacterial Strains ◽

Effective Measure ◽

E Coli ◽

Different Types ◽

Commercial Soap ◽

Zones Of Inhibition

Background: Thousands of people are dying as a result of infections caused by bacteria. Among the main routes of germ transmission are the hands, making hand hygiene very important in preventing the spread of pathogens and bacterial infection. Hand washing with soap and water is considered to be a simple and effective measure. Old soap manufacturers have long had traditional uses in the Lebanese community. Methods: The purpose of this study is to compare the antibacterial activity of oil-based soaps with commercial soap sold in the Lebanese market. Different types of herbal soap and antiseptics have been used in this study. Four bacterial strains were used: Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, Escherichia coli and Enterobacter Spp. The antibacterial activities of these soaps were determined by the diffusion method of disks in agar medium. Results and Discussion: Statistical analysis of zones of inhibition showed that S. epidermidis, P. aeruginosa and Enterobacter Spp. were sensitive only to traditional oil-based soaps, which are Sage, Rose Mary and Cedar. In addition, S. aureus showed sensitivity to soaps comprised of essential oils as well as antibacterial synthetic soap, Dettol and Lifebuoy. On the other hand, E. coli showed resistance to all soaps. Soaps comprised of natural essential oils have shown antibacterial activity superior to so-called “Antibacterial” soaps. Conclusion: Based on this study, we can say that the use of soaps with essential oils might be the best option due to their organic origin as well as their antibacterial proved activities.

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Chemical composition and antibacterial activity of essential oils of Thymelaea hirsuta from Algeria

Biodiversitas Journal of Biological Diversity ◽

10.13057/biodiv/d201012 ◽

2019 ◽

Vol 20 (10) ◽

Author(s):

Souheila Bounab ◽

Takia Lograda ◽

Messaoud Ramdani ◽

Pierre Chalard ◽

Gilles Figueredo

Keyword(s):

Antibacterial Activity ◽

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Diffusion Method ◽

Nonanoic Acid ◽

Upgma Cluster Analysis ◽

Oil Concentration ◽

Thymelaea Hirsuta ◽

Main Components

Abstract. Souhila B, Takia L, Messaoud R, Pierre C, Gilles F. 2019. Chemical composition and antibacterial activity of essential oils of Thymelaea hirsuta from Algeria. Biodiversitas 20: 2868-2876. The objectives of this study were to determine the chemical composition and to evaluate the antibacterial activity of Thymelaea hirsuta (L.) Endl., essential oils from seven sampling locations in M'sila region (Algeria). Extraction of essential oils was carried out by the hydro-distillation; the analysis of chemical composition of essential oil was carried out by GC-MS. Antimicrobial activity was performed by disc diffusion method at the essential oil concentration of non-diluted and diluted (1:2, 1:4 and 1:8 v:v of DMSO) against eight species of bacteria. The results showed that the average yields of essential oils were 0.3 ± 0.12%. A total of 45 components were identified, averaging 98.2 ± 1.85% of the total oils. The main components were nonanal-n (10.39 ± 3.21%), hexadecanoic acid (9.77 ± 2.81%), nonanoic acid (9.13 ± 6.49%), triacontane (7.2 ± 3.34%), isopropyl tetradecanoate (6.16 ± 1.99%) and tridecane (4.87 ± 3.1%). Based on the UPGMA cluster analysis, there were two clades of T. hirsuta. T. hirusta has a chemical polymorphism with different chemotypes marked in nature. There were four chemotypes identified in the essential oil of T. hirsuta in the region of M'sila. The essential oil of T. hirsuta has antibacterial activity against eight tested bacteria on the concentration-dependentt manner.

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Chemical Indices and Antibacterial Properties of Some Essential Oils of Apiaceae and Lauraceae Spices in Southwest of Algeria

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-130 ◽

2019 ◽

Author(s):

Dalila Razni ◽

Linda Rouisset ◽

Elhassan Benyagoub

Keyword(s):

Antibacterial Activity ◽

Essential Oil ◽

Essential Oils ◽

Enterococcus Faecalis ◽

Antibacterial Properties ◽

Independent Effect ◽

Diffusion Method ◽

Bacterial Strains ◽

Cinnamon Essential Oil ◽

The One

This study is a part of the valorization of extract from three most commonly used Algerian spices, namely; caraway and cumin seeds and cinnamon bark. On the one hand, it aims at characterizing the chemical indices of extracted essential oils and evaluating the antibacterial activity of each essential oil by titration and disc diffusion method respectively. On the other hand, it attempts at evaluating the combined action of essential oils against four reference pathogenic bacterial strains, namely Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Enterococcus faecalis by well and Chabbert-type diffusion method. The essential oils obtained by the hydrodistillation method have a relatively average extraction about 1.43, 2.3 and 2.5%, respectively for caraway, cumin, and cinnamon. The acid index indicates the behavior and amount of free acids present in the essential oil, in which the acid and saponification indices of cinnamon essential oil indicate a value of 4.48 and 168.56 respectively. It can also inform us about the susceptibility of the oil to undergo alterations. The antibacterial activity results showed that cinnamon essential oil (EO) proved to be the most active against the tested bacterial strains; caraway EO was active against Enterococcus faecalis, and the antibacterial action of cumin EO was the lowest. However, the association of the extracted essential oils has a higher synergistic effect than the independent effect of each essential oil, in which the MIC value found was estimated at 10 to 20 (V/V), 40 to 50 (V/V) and 50 to 70 (V/V) respectively for cinnamon, cumin and caraway. The obtained results show that the response to the antibacterial activity varies according to the plant species used and the extract tested alone or in combination.

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