scholarly journals Activity of Cloves, Cinnamon and Thyme Essential Oils Against Some Oral Bacteria

2021 ◽  
Vol 05 (1) ◽  
pp. 14-25
Author(s):  
Zainab AL-Mahdi ◽  
Luma Witwit ◽  
Israa Ubaid
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Essential Oils ◽  
Streptococcus Mutans ◽  
Antibacterial Effect ◽  
Inhibitory Effect ◽  
Oral Bacteria ◽  
Management Approach ◽  
Thyme Essential Oil ◽  
Lactobacillus Spp

Background: Gastronomic natural flavors and spices have been used as both flavoring agents and preservatives in food preparation for many years. They have also been utilized in medical field for their biological properties shown in previous studies. Objective: The study aimed to evaluate the inhibitory effect of the oil extracts from Cloves, Thyme, and Cinnamon compared with ampicillin on some oral bacteria (Staphylococcus aureus, Streptococcus mutans, Lactobacillus spp., Pseudomonas aeruginosa, and Proteus spp.). Method: Evaluation of the antibacterial effect of herbal and spices essential oil was performed using Agar well diffusion test. Its effect was assessed against oral bacteria, which diagnosed in laboratory by culturing on enriched and selective media and by biochemical test. Results: High inhibitory effect of cinnamon, clove against some Gram positive and Gram negative isolated oral bacteria (Staphylococcus aureus, Streptococcus mutans, Lactobacillus spp., Pseudomonas aeroginosa, and Proteus spp. comparing with ampicillin. While thyme essential oil shows inhibitory effect for the bacterial isolates except for Pseudomonas aeroginosa but less than the inhibitory effects of other essential oils and ampicillin. For Psedomonas aeruginosa result shows the bacteria have resistance to ampicillin and Thyme essential oil while both cloves and cinnamon have antibacterial effect. Conclusions: Cloves, thyme and cinnamon essential oil have a wide antimicrobial activity against some oral bacteria, both cinnamon and cloves essential oils recorded superior antibacterial activity than ampicillin for (Proteus spp and lactobacillus), competence action with ampicillin for Staphylococcus aureus and Streptococcus mutans and novel antibacterial action against Pseudomonas aeroginosa which resist to ampicillin which may be a promising antibacterial management approach and resist development of antibiotic resistance strain if used instead than the antibiotic. Also, suggestion for using these oils orally may provide a degree of protection in oral cavity against some oral pathogens.

Antifungal Activity of Oregano and Thyme Essential Oils Applied as Fumigants Against Fungi Attacking Stored Grain

1995 ◽  
Vol 58 (1) ◽  
pp. 81-85 ◽  
Author(s):  
NACHMAN PASTER ◽  
MAZAL MENASHEROV ◽  
UZI RAVID ◽  
BENJAMIN JUVEN
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Fungicidal Activity ◽  
Inhibitory Effect ◽  
Aspergillus Ochraceus ◽  
Stored Grain ◽  
Oregano Essential Oil ◽  
Thyme Essential Oil ◽  
Natural Microflora ◽  
Oregano Oil

Essential oils from oregano and thyme were applied for 24 h as fumigants against the mycelia and spores ofAspergillus flavus, Aspergillus niger and Aspergillus ochraceus, as well as against natural microflora of wheat grains. The minimal inhibitory concentration (MIC) of oregano oil needed to inhibit the mycelial growth of the fungi was 2.0 μl/L, while spores were eradicated following exposure to 2.0 to 2.5 μl/L. The thyme essential oil was less efficient in controlling mycelia and growth was observed even following exposure to 4.0 μl/L. However, the thyme essential oil was fungitoxic to spores (MIC = 3.0 μl/L). In another set of trials the efficacy of the oils and two of their constituents (carvacrol and thymol) in controlling natural microflora of surface-sterilized wheat grain was studied. Of the four materials investigated, only oregano essential oil exhibited fungicidal activity and, following 24 h exposure to 20 μl/L, a significant reduction in the percent of infested grain was observed even after 5 days of incubation on potato dextrose agar. A reduction in the germinability of the grains was evident following exposure to the materials tested. When the fungicidal activity of oregano essential oil was evaluated using grains with different moisture contents (MC), data revealed that the better inhibitory effect was achieved in grain with a high MC. The findings emphasize the toxicity of oregano and thyme essential oils as fumigants against fungi attacking stored grain and strengthen the possibility of using them as an alternative to chemicals for preserving stored grains.

Chemical Composition of Yemeni Medicinal Plants Essentials Oils and Their Antibacterial and Antioxidant Activities

2018 ◽  
Vol 18 (3-4) ◽  
pp. 195-203
Author(s):  
Y.N. Otaifah ◽  
A. Bouyahya ◽  
A. Talbaoui ◽  
H. Harhar ◽  
S. El Hajjaji
Keyword(s):  
Staphylococcus Aureus ◽  
Chemical Composition ◽  
Medicinal Plants ◽  
Essential Oil ◽  
Essential Oils ◽  
Antibacterial Effect ◽  
Antioxidant Activities ◽  
Biological Activities ◽  
Biological Potential ◽  
Antioxidant Agents

Medicinal plants have been used since time immemorial to fight against diseases. The biological activities of these plants may be due to the presence of bioactive compounds such as essential oils. The aim of this study was to determine the chemical composition of three Yemen medicinal plants, and e evaluate their antibacterial and antioxidant activities. The chemical composition of essential oils was determined using gas chromatography–mass spectrometry (GC–MS) analysis. The antibacterial effect was evaluated against pathogenic bacterial strains using the micro-platoon method and the antioxidant activity was estimated by DPPH (2,2-diphenyl-1-picrylhydrazyl) scanning radical assay. Essential oils (EOs) are rich in phenolic compound. Carvotanacetone is the main compound of Pulicaria jaubertii (PJ) essential oil (82.35%) and β-maaliene (64.94%) is the major compound of Plectranthus montanus Benth (PMB) essential oil, while, Tarchonanthus camphoratus (TC) essential oil possesses several main compounds such as fenchol (14.5%), α-pinene (12.43%), and α-terpineol (8.58%). Essential oils of PJ and PMB showed remarkable antibacterial effect against Staphylococcus aureus (minimum inhibitory concentration, MIC = 0.25% [v/v]), and PJEO against Escherichia coli (MIC = 0.25%[v/v]); the lowestMBC (minimum bactericidal concentration) values was obtained with PJEO against Staphylococcus aureus (CMI = 0.25% [v/v]). TCEO interestingly showed capacity while scanning the DPPH radical (6.32 mg E Trolox). These findings showed the biological potential of Yemeni aromatic medicinal plants as antibacterial and antioxidant agents. However, further investigations are needed to determine the antibacterial and antioxidant mechanisms of these oils.

Chemical Composition and Antibacterial Activity of Essential Oils of Three Medicinal Plants from Algerian Semi-Arid Climatic Zone

2018 ◽  
Vol 16 (S1) ◽  
pp. S155-S163 ◽  
Author(s):  
S. Mehalaine ◽  
O. Belfadel ◽  
T. Menasria ◽  
A. Messaili
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Salvia Officinalis ◽  
Thymus Algeriensis

The present study was carried out to determine, for the first time, the chemical composition and antibacterial activity of essential oils derived from the aerial parts of three aromatic plants Thymus algeriensis Boiss & Reut, Rosmarinus officinalis L., and Salvia officinalis L. growing under semiarid conditions. The essential oils were chemically analyzed and identified by gas chromatography (GC) and GC/ mass spectrometry (GC/MS) and their antimicrobial activity was individually evaluated against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa using both agar disk diffusion and agar dilution methods. The major constituents of Thymus algeriensis essential oil were identified as camphor (13.62%), 1,8-cineol (6.00%), borneol (5.74%), viridiflorol (4.00%), and linalool (3.93%). For Rosmarinus officinalis essential oil, 48 compounds were characterized, of which the main constituents were camphor (17.09%), Z-β-ocimene (10.88%), isoborneol (9.68%), α-bisabolol (7.89%), and borneol (5.11%). While, Salvia officinalis essential oil was characterized by β-thujone (16.44%), followed by viridiflorol (10.93%), camphor (8.99%), 1,8-cineol (8.11%), trans-caryophyllene (5.85%), and α-humulene (4.69%) as the major components. Notably, results from antibacterial screening indicated that Thymus algeriensis and Salvia officinalis essential oils exhibited a strong inhibitory effect against both Escherichia coli and Staphylococcus aureus compared to Rosmarinus officinalis essential oil. Further, less activity was recorded against Pseudomonas aeruginosa for the three tested essential oils.

scholarly journals Synergistic antibacterial combination of Lavandula latifolia Medik. essential oil with camphor

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Nursenem Karaca ◽  
Görkem Şener ◽  
Betül Demirci ◽  
Fatih Demirci
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Antibacterial Effect ◽  
Synergistic Effects ◽  
Pharmaceutical Formulations ◽  
Human Pathogens ◽  
Broth Microdilution ◽  
Antibacterial Effects ◽  
Lavandula Latifolia

AbstractCombination of various compounds and essential oils for pharmaceutical formulations withdraw attention. In this present study, it was aimed to evaluate the in vitro potential synergistic antibacterial effect of Lavandula latifolia (spike lavender) essential oil with camphor by using the checkerboard method against the human pathogens; Staphylococcus aureus and Listeria monocytogenes. Pharmacopoeia quality L. latifolia essential oil and racemic camphor were analyzed and verified by GC-FID and GC/MS, simultaneously. In vitro antibacterial activity of essential oil and camphor (MIC range: 0.16–20 mg/mL) and standard antimicrobial clarithromycin (MIC range: 0.125–16 μg/mL) were carried out by broth microdilution against S. aureus and L. monocytogenes standard strains, respectively. Resulting antibacterial effects were evaluated for their fractional inhibitory concentrations (FICs) as antagonistic, additive and synergistic effects. The analytical results showed that the major component of essential oil was linalool (45.2%) and 1,8-cineole (25.6%). Antibacterial effects of essential oil were determined as MIC 1.25–5 mg/mL. As a result of the experiments, L. latifolia essential oil–camphor combinations were identified as “synergistic (FIC ≤ 0.5), and additive (0.5 < FIC ≤ 1)” in the respective combinations, suggesting further evaluation for formulations for potential antimicrobial applications in food and pharmaceuticals.

Enzyme‐assisted extraction of essential oils from Syzygium aromaticum

2011 ◽  
Vol 1 (6) ◽  
pp. 248-254
Author(s):  
R. Amudan ◽  
D. V. Kamat ◽  
S. D. Kamat
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Steam Distillation ◽  
Antibacterial Effect ◽  
Chemical Extraction ◽  
Syzygium Aromaticum ◽  
Clove Oil ◽  
Zone Size ◽  
Structure Quality ◽  
Assisted Extraction

The essential oil of clove ( Syzygium aromaticum) holds an important positionamongst widely used essential oils. A typical steam distillation processfor the extraction of clove oil provides a 10.1% yield. Recent studies involvedthe use of enzymes such as pectinase, amylase, lignocellulase, and cellulaseon the powder of clove buds, prior to extraction. The traditional methods ofphysical and chemical extraction are effective but may affect the structure,quality and yield of the phytochemicals extracted. In the current study,hence, enzymes specific for action on the cell wall have been used in the pretreatment prior to extraction, to enhance the quality and yield of the phytochemicalsextracted. The results indicated that all the enzymes, gave morethan 50% higher yield than control in terms of weight of extracted essentialoil. A mixture of the enzymes gave the highest yield of 17.82%. Gas chromatographyresults indicated that the essential oil extracted using amylase hada maximum eugenol content of 70%, in comparison with the eugenol content(62–68%) in the essential oils extracted using the rest of the enzymes.Antibacterial activity of all the extracts was studied on methicillin â€resistantStaphylococcus aureus  (MRSA). The essential oil extracted by using amylaseinhibitedMRSA, showed a zone size of 40 mm, whereas the essential oil extractedby using lignocellulase showed a zone size of 45 mm. The gas chromatogramindicated the maximum number of peaks in this extract, whichcould be producing a combined antibacterial effect on the organism. Thespecific gravity values of the essential oil extracted using lignocellulase andamylase was 1.051 and 1.062, respectively, whereas the control had a specificgravity of 1.015.

scholarly journals Anti-bacterial activity of three essential oils - An in vitro study

2019 ◽  
Vol 10 (2) ◽  
pp. 1049-1053 ◽  
Author(s):  
Geetha RV ◽  
John Rozar Raj B ◽  
Lakshmi Thangavelu
Keyword(s):  
Antibacterial Activity ◽  
Essential Oils ◽  
Streptococcus Mutans ◽  
Bacterial Species ◽  
In Vitro Study ◽  
Oral Bacteria ◽  
Zone Of Inhibition ◽  
Thyme Oil ◽  
Rosemary Oil

To conduct a study regarding the antibacterial activity of essential oils against bacteria causing Caries. Essential oils are distillates of the volatile compounds of a plant’s secondary metabolism and may act as photoprotective agents. Their curative effect has been known since antiquity. It is based on a variety of pharmacological properties which are specific for each plant species. The mouth contains a variety of oral bacteria, but only a few species of bacteria are believed to cause dental caries. Antibacterial activity of the three essential oils, Rosemary oil, Holy basil oil, Thyme oil was screened against Streptococcus mutans, using disc diffusion technique. The rosemary oil was more effective against Streptococcus mutans with a zone of inhibition of 52 mm diameter (at concentration 200 µl), Rosemary oil showed a zone of inhibition of 44 mm diameter and with thyme oil, the zone diameter was 30 mm. The results of this study showed that the essential oils at different concentrations exhibited antibacterial activity against the bacterial species tested.

scholarly journals Antibacterial activity of plant extracts against Listeria monocytogenes isolated from ready-to-eat salads

2020 ◽  
Vol 13 (1) ◽  
pp. 131-143
Author(s):  
É. György ◽  
É. Laslo ◽  
E. Csató
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Antibacterial Effect ◽  
Storage Conditions ◽  
Inhibitory Effect ◽  
Listeria Innocua ◽  
Foodborne Diseases ◽  
Bacterial Strains ◽  
Antibacterial Effects ◽  
Growth Environment

Abstract Ready-to-eat salads are becoming more and more popular. However, due to their ingredients, they represent a suitable growth environment for different microbes. In the prevention of foodborne diseases, hygienic food preparation and appropriate storage conditions are very important. During this study, ten different ready-to-eat salads were analysed for the presence of Listeria monocytogenes. Five different selective agar mediums were used for the enumeration and isolation of Listeria monocytogenes. The isolated bacterial strains were subjected to morphological and biochemical confirmation tests. The antibacterial effects of five different freshly squeezed vegetable juices (carrots, celery, beets, horseradish, and onions) and of five essential oils (dill, thyme, oregano, lemongrass, and sage) were determined against Listeria monocytogenes, Listeria innocua, and L. monocytogenes strains isolated from ready-to-eat salads. Based on the results obtained from fresh vegetable juices, carrot juice exerted the highest antibacterial effect, while the others showed no or slight inhibitory effect (horseradish, beets, onions) against Listeria species. Among the essential oils, thyme, lemongrass, and oregano showed the strongest antibacterial effect against the studied Listeria species.

scholarly journals Antibacterial Effect of Juglans Regia Bark against Oral Pathologic Bacteria

2013 ◽  
Vol 2013 ◽  
pp. 1-5 ◽  
Author(s):  
Faramarz Zakavi ◽  
Leila Golpasand Hagh ◽  
Arash Daraeighadikolaei ◽  
Ahmad Farajzadeh Sheikh ◽  
Arsham Daraeighadikolaei ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Aqueous Extract ◽  
Antibacterial Effect ◽  
Juglans Regia ◽  
Ethanolic Extract ◽  
Negative Control ◽  
Oral Bacteria ◽  
Disk Diffusion ◽  
Resistant Bacteria ◽  
Aqueous Extracts

Background. In this study antimicrobial effect of ethanolic and aqueous extracts of Juglans regia bark in Iran was evaluated on four different oral bacteria,Streptococcus mutans,Streptococcus salivarius,Streptococcus sanguis, andStaphylococcus aureus.Methods. Aqueous and ethanol extracts of Juglans regia bark were prepared by using disk diffusion technique and Minimal Inhibitory Concentration (MIC) methods. Tetracycline 30 μg and Erythromycin 15 μg were used as positive control and water as negative control in disk diffusion and MIC methods. Data were analyzed by ANOVA test.Results. The results showed thatS. sanguisandS. mutanswere the most sensitive and the most resistant bacteria against ethanolic and aqueous extracts, respectively. Ethanolic extract had significant antibacterial effect against all tested bacteria. Aqueous extract did not show antibacterial effect onS. mutans, in contrast to ethanolic extract. Aqueous extract had significantly antibacterial effect againstStaphylococcus aureus,S. salivarius, andS. sanguiscompared to control (P<0.0001), but it did not show effect onS. mutanswhen compared with Erythromycin. According to the obtained MIC values, ethanol extract of Juglans regia bark had the lowest rate.Conclusion. The results may provide the basis for using natural antimicrobial substance for oral hygiene prophylaxis purposes.

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