Infrared spectroscopy, chemical composition and physical-chemical characteristics of the essential oil of red aroeira seeds (Schinus terebinthifolius Raddi) and it is antimicrobial and antioxidant activities

The aim of this study was to characterize the essential oil (EO) of red aroeira seeds and to evaluate their antimicrobial and antioxidant activities. The EO was extracted by hydrodistillation in a Clevenger-type device with a yield of 9.83% ± 0.31%; it was characterized by Fourier-transform infrared spectroscopy (FTIR), gas chromatography and mass spectrometry (GC-MS) to determine its physical-chemical characteristics. The EO showed acidity of 0.2814 mg KOH g-1, a 1.4763 ± 0.0014 refraction index and density of 0.9365 ± 0.01656 g cm-3. Through the FTIR, the absorption bands of the EO indicated the presence of the following components: limonene, delta -3-carene, a pinene and myrcene. By GC-MS the major compounds found were 4(10)-thujene (44.97%) α-Pinene (20.42%), o-Cymene (12.76%) and p-Menth-1-en-4-ol, (R)-(-)-(6.74%). Antimicrobial activity was evaluated against Gram-positive and Gram-negative bacteria. In the microdilution method, no inhibiting activity was found in the tested concentrations (serial dilutions from 25.6 to 0.05 μL mL-1) and in the disk diffusion method, inhibition halos were observed only when pure EO was added. Antioxidant activity was evaluated by DPPH (oxidation-reduction reaction) and FRAP (iron ion reduction). In the DPPH, the obtained result was 0.01119 ± 0.0001 μmol g-1 and in FRAP, 13.813 ± 0.02187 μmol g-1, which demonstrates antioxidant activity in the two evaluated methods, indicating the possible application of the essential oil of red aroeira seeds as a natural antioxidant agent.

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Phytochemical Profile, Antimicrobial and Antioxidant Activities of Cistus clusii Essential oil From Algeria

Current Bioactive Compounds ◽

10.2174/1573407214666180802125128 ◽

2020 ◽

Vol 16 (2) ◽

pp. 109-114

Author(s):

Souad Khebri ◽

Naima Benkiki ◽

Mouloud Yahia ◽

Hamada Haba

Keyword(s):

Staphylococcus Aureus ◽

Antimicrobial Activity ◽

Antioxidant Activity ◽

Essential Oil ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Antimicrobial Activities ◽

Positive Control ◽

Diffusion Method ◽

Β Carotene

Objective: In this work, we investigated the chemical composition and the antioxidant and antimicrobial activities of the Algerian Cistus clusii Dunal essential oil. Methods: Cistus clusii essential oil has been extracted using hydrodistillation method and characterized by GC/MS. The antioxidant activity was evaluated by two different methods DPPH free radical scavenging, and β-carotene bleaching test. The antimicrobial activity was carried out using disc diffusion method against reference strains; Pseudomonas aeruginosa (ATCC 27865), Escherichia coli (ATCC 25922), Staphylococcus aureus (ATCC 25923), clinical bacterial (Klebsiella pneumoniae, Proteus mirabilis, Staphylococcus aureus) and fungal (Candida albicans) isolates. Results: The chemical profile of the oil showed 31 compounds. This profile was dominated by the presence of monoterpene hydrocarbons (78.4%), oxygenated derivatives (18.8%) and sesquiterpene hydrocarbons as minor constituents of this essential oil (1.9%). The major constituents were Camphene (20.6%), γ-Terpinene (16.5%), Sabinene (12.8%), and Terpineol-4 (13.5%). Other compounds were found in moderately good amounts like α-Terpinene (8.9%), α-Thujene (5.9%), α-Pinene (4.2%), and α- Terpinolene (3.1%). The results of the antimicrobial activity showed that the highest activity was observed against C. albicans and it was higher than positive control Fluconazole. The essential oil exhibited a strong antioxidant activity, especially in the β-carotene system. Conclusion: This study indicates that Cistus clusii essential oil showed potent antioxidant and moderate antimicrobial activities which could be used to explain the use of this species in traditional medicine.

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Chemical Variability, Antifungal and Antioxidant Activity of Eucalyptus camaldulensis Essential Oil from Sardinia

Natural Product Communications ◽

10.1177/1934578x1000500232 ◽

2010 ◽

Vol 5 (2) ◽

pp. 1934578X1000500 ◽

Cited By ~ 8

Author(s):

Andrea Barra ◽

Valentina Coroneo ◽

Sandro Dessi ◽

Paolo Cabras ◽

Alberto Angioni

Keyword(s):

Antioxidant Activity ◽

Essential Oil ◽

Ion Trap ◽

Eucalyptus Camaldulensis ◽

Phytopathogenic Fungi ◽

Trolox Equivalent Antioxidant Capacity ◽

Diffusion Method ◽

Disk Diffusion Method ◽

Chemical Variability ◽

Eucalyptus Camaldulensis Dehnh

Essential oil (EO) from aerial parts of Eucalyptus camaldulensis Dehnh., growing wild in different localities of Sardinia (Italy), was extracted by steam distillation and analyzed by gas chromatography (GC) FID and GC-ion trap mass spectrometry (ITMS). The yields of EO (v/dry wt) ranged between 0.2-0.5%. Samples were harvested between April and December to study the seasonal chemical variability of the EO. The chemical composition varied depending on the different origins and showed strong fluctuation during the vegetative stage. Thirty-seven compounds, accounting for at least 97.7% of the total EOs were identified, the major components being p-cymene (27.8-42.7%), 1,8-cineole (4.1-39.5%), β-phellandrene (3.9-23.8%), spathulenol (2.1-15.5%) and cryptone (3.2-10.2%). The oils possessed moderate amounts (1.4-4.7%) of two uncommon aldehydes, cuminal and phellandral. The essential oils were screened for their antifungal activities against common phytopathogenic fungi using the paper disk diffusion method and they showed activity at low doses against the fungi tested. The antioxidant activity, assessed by DPPH-test and expressed as Trolox equivalent antioxidant capacity, showed values ranging between 0.5 and 5.8 mmol/L.

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Antimicrobial and Antioxidant Activities of Resins and Essential Oil From Pine (Pinus merkusii, Pinuso ocarpa, Pinus insularis) and Agathis (Agathis loranthifolia)

Biosaintifika Journal of Biology & Biology Education ◽

10.15294/biosaintifika.v9i1.8371 ◽

2017 ◽

Vol 9 (1) ◽

pp. 134

Author(s):

Mardho Tillah ◽

Irmanida Batubara ◽

Rita Kartika Sari

Keyword(s):

Staphylococcus Aureus ◽

Antioxidant Activity ◽

Antibacterial Activity ◽

Essential Oil ◽

Antioxidant Activities ◽

Folk Medicine ◽

Radical Scavenging ◽

Positive Control ◽

Diffusion Method ◽

Pinus Merkusii

The most common human pathogen that colonizes in a third of healthy people around the world are Staphylococcus aureus, and one of the materials allegedly able to overcome the pathogen is resin. Resin has been used in folk medicine for thousands of years to treat diseases. The antimicrobial activity of natural resins can be associated with a variety of organic compounds contained in them such as diterpenoids and triterpenoids. This research aimed to explore the antibacterial and antioxidant activities of Pinus merkusii, P. oocarpa, P. insularis, Agathis loranthifolia resins and essential oil. Resin was separated by distillation process to get essential oil and the residue was extracted using n-hexane, ethyl acetate (EtOAc), and methanol (MeOH). Antioxidant activity was performed by DPPH (1,1diphenyl-2-picryl hydrazyl) radical scavenging method. The antibacterial activity of resins and essential oil of the samples determined using the disc diffusion method against Staphylococcus aureus and Escherichia coli. The results showed that the yield of resin extract was ranging from 8.44 % to 95.56%. All extracts and essential oil could not inhibit E coli growth but inhibit the S. aureus growth. This experiment concluded that resin n-hexane extract from P.oocarpa was the most potent as antibacterial activity against S. aureus. All of the samples used had less potential antioxidant activity compared to positive control ascorbic acid. Result of this study show that pine resin from Indonesia has potential as an antibacterial agent.

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Bacterial Inhibition and Antioxidant Activity of Probiotic Yoghurt Developed Using Microbial Isolates from Soymilk

European Journal of Biology and Biotechnology ◽

10.24018/ejbio.2021.2.4.174 ◽

2021 ◽

Vol 2 (4) ◽

pp. 1-5

Author(s):

E. J, Nya ◽

I. D. Uffia

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Diffusion Method ◽

Scavenging Activity ◽

Disk Diffusion Method ◽

Bacterial Inhibition ◽

Inhibitory Activities ◽

Microbial Isolates

The aim of this study was to investigate the bacterial inhibition and antioxidant activities of probiotic yoghurts developed using microbial isolates from Soymilk. Bacterial inhibitory activity of yoghurt was evaluated against Staphyloccocus aureus, Bacillus subtillis, Escherichia coli and Pseudomonas flourescens by using the disk diffusion method. The yoghurt showed some inhibitory activities against all the organisms tested. Antioxidant activity of yoghurt was measured using three different methods- Diphenyl-1-picryl hydroxyl (DPPH) radical scavenging activity, lipid peroxidase assay and hydroxyl radical scavenging activity against Butylated hydroxyanisole (BHA) as standard. The results showed that probiotic yoghurt exhibits relative high antioxidant activities as compare to BHA. However, by implications this study suggests that probiotic yoghurt has some inhibitory activities against all the bacteria tested, also can be consider among the most promising functional foods for their antioxidant activity and ability to prevent oxidative damage and attendant ageing.

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Chemical Composition andIn VitroAntioxidant, Cytotoxic, Antimicrobial, and Larvicidal Activities of the Essential Oil ofMentha piperitaL. (Lamiaceae)

The Scientific World JOURNAL ◽

10.1155/2017/4927214 ◽

2017 ◽

Vol 2017 ◽

pp. 1-8 ◽

Cited By ~ 12

Author(s):

Ryan da Silva Ramos ◽

Alex Bruno Lobato Rodrigues ◽

Ana Luzia Ferreira Farias ◽

Ranggel Carvalho Simões ◽

Mayara Tânia Pinheiro ◽

...

Keyword(s):

Antioxidant Activity ◽

Essential Oil ◽

Essential Oils ◽

Artemia Salina ◽

Significant Inhibition ◽

Diffusion Method ◽

Disk Diffusion Method ◽

Stage Of Development ◽

Third Stage ◽

Larvicidal Activities

The essential oil was obtained by hydrodistillation and the identification and quantification of components were achieved with the use of GC-MS analysis. The antioxidant activity was evaluated by the method of sequestration of DPPH. Essential oils were used for study the cytotoxic front larvae ofArtemia salina. In the evaluation of the antimicrobial activity of essential oils, we employed the disk-diffusion method. The potential larvicide in mosquito larvae of the third stage of development ofAedes aegyptito different concentrations of essential oils was evaluated. The major compounds found in the essential oils ofM. piperitawere linalool (51.8%) and epoxyocimene (19.3%). The percentage of antioxidant activity was79.9±1.6%. The essential oil showed LC50= 414.6 μg/mL front ofA. salineand is considered highly toxic. It shows sensitivity and halos significant inhibition againstE. coli. The essential possessed partial larvicidal efficiency againstA. aegypti.

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CHEMICAL COMPOSITION AND ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF THYMUS SATUREIOIDES COSS. ESSENTIAL OIL

International Journal of Pharmacy and Pharmaceutical Sciences ◽

10.22159/ijpps.2016v8i10.13742 ◽

2016 ◽

Vol 8 (10) ◽

pp. 183 ◽

Cited By ~ 3

Author(s):

Houda Sbayou ◽

Awatif Boumaza ◽

Abderraouf Hilali ◽

Souad Amghar

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Essential Oil ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Gas Chromatography Mass Spectrometry ◽

Diffusion Method ◽

Perennial Shrub ◽

Thymus Satureioides ◽

Total Composition

Objective: Thymus satureioides is a well-known aromatic perennial shrub widely used throughout the Mediterranean basin as a culinary herb, in traditional medicine for the treatment of a variety of diseases, and as a natural preservative ingredient in the food industry. The aim of this study was to analyze the chemical composition of T. Satureioides essential oil and to assess its antibacterial and antioxidant activities.Methods: The chemical composition of the essential oil was investigated by Gas chromatography-mass spectrometry (GC-MS). The essential oil was evaluated for its antibacterial activity against Gram-positive and Gram-negative bacteria using agar diffusion method and macro-broth dilution. The antioxidant activity was tested by three different methods, namely DPPH free radical scavenging, β-carotene/linoleic acid and TBARS assays.Results: Thirty compounds were identified, representing 85.52% of the total composition of this essential oil. Borneol (26.45%) and thymol (11.24%) were the major components. The oil had a bactericidal activity against all tested bacteria, with the exception of Pseudomonas aeruginosa. In addition, the T. satureioides essential oil revealed strong antioxidant activity in all conducted assays.Conclusion: The findings suggest that essential oil of T. satureioides may be used as an alternative to synthetic antibiotics and antioxidants.

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Evaluation of antioxidant and antimicrobial activity of Ziziphora ‎clinopodiodes essential oil eluted at different times

Current Bioactive Compounds ◽

10.2174/1573407216999200507122039 ◽

2020 ◽

Vol 16 ◽

Author(s):

Mojgan Alizadeh ◽

Akram Arianfar ◽

Ameneh Mohammadi

Keyword(s):

Antimicrobial Activity ◽

Antioxidant Activity ◽

Essential Oil ◽

Essential Oils ◽

Antioxidant Activities ◽

Positive Control ◽

Essential Oil Composition ◽

Oil Composition ◽

Citronellic Acid ◽

Antimicrobial And Antioxidant Activity

Objective: Ziziphora clinopodioides is an edible medicinal plant belongs to the Labiatae family that widespread all over Iran. It used as culinary and also in cold and cough treatments in Iran. The aim of present work was to evaluate the effect of different timeframes during the hydrodistillation on essential oil composition, antimicrobial and antioxidant activity. Materials and Methods: The essential oil of Z. clinopodiodes was extracted via hydrodistillation with Clevenger apparatus. The fractions of essential oil were captured at 6 times from the beginning of the distillation: (10, 20, 60, 120, 180 and 240 min). The fractions of essential oil were analyzed by GC/MS and their antibacterial, antifungal and antioxidant activities were studied by Disk - well diffusion and DPPH methods respectively. Results: Six distillation times and whole essential oil were captured during the hydrodistillation. Essential oil yield dropped off significantly during distillation progressed (1.0% for 10 min and 0.025 for 240 min). 1,8 Cineol, Isomenthone, Pulegone, Piperitenone and Citronellic acid were major compounds in fractions and they were affected by distillation times. Pulegone was major compound in all of essential oils. In antioxidant activity assay, whole essential oil was stronger than was stronger than positive control and fractions of essential oil, because of higher levels of Isomenthone, Piperitenone and Citronellic acid. Strongest antimicrobial activity against S. aureus, E. coli and C. albicans was observed from 10 min fraction. Conclusion: Our results indicated that distillation time can create essential oils with specific properties and we can achieve to more efficient essential oil in short times.

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The Citrus reticulata essential oil: evaluation of antifungal activity against penicillium species related to bakery products spoilage

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1695 ◽

2021 ◽

Vol 15 ◽

pp. 1112-1119

Author(s):

Hana Ďúranová ◽

Veronika Valková ◽

Lucia Galovičová ◽

Jana Štefániková ◽

Miroslava Kačániová

Keyword(s):

Antioxidant Activity ◽

Antifungal Activity ◽

Essential Oil ◽

Vapor Phase ◽

Radical Scavenging ◽

Diffusion Method ◽

Wheat Bread ◽

Citrus Reticulata ◽

Disc Diffusion ◽

Disc Diffusion Method

Fungal food spoilage plays a key role in the deterioration of food products, and finding a suitable natural preservative can solve this problem. Therefore, antifungal activity of green mandarin (Citrus reticulata) essential oil (GMEO) in the vapor phase against the growth of Penicillium (P.) expansum and P. chrysogenum inoculated on wheat bread (in situ experiment) was investigated in the current research. The volatile compounds of the GMEO were analyzed by a gas chromatograph coupled to a mass spectrometer (GC–MS), and its antioxidant activity was determined by testing free radical-scavenging capacity (DPPH assay). Moreover, the disc diffusion method was used to analyze the antifungal activity of GMEO in in vitro conditions. The results demonstrate that the Citrus reticulata EO consisted of α-limonene as the most abundant component (71.5%), followed by γ-terpinene (13.9%), and β-pinene (3.5%), and it displayed the weak antioxidant activity with the value of inhibition 5.6 ±0.7%, which corresponds to 103.0 ±6.4 µg TEAC.mL-1. The findings from the GMEO antifungal activity determination revealed that values for the inhibition zone with disc diffusion method ranged from 0.00 ±0.00 (no antifungal effectiveness) to 5.67 ±0.58 mm (moderate antifungal activity). Finally, exposure of Penicillium strains growing on bread to GMEO in vapor phase led to the finding that 250 μL.L-1 of GMEO exhibited the lowest value for mycelial growth inhibition (MGI) of P. expansum (-51.37 ±3.01%) whose negative value reflects even supportive effect of the EO on the microscopic fungus growth. On the other hand, GMEO at this concentration (250 μL.L-1) resulted in the strongest inhibitory action (MGI: 54.15 ±1.15%) against growth of P. chrysogenum. Based on the findings it can be concluded that GMEO in the vapor phase is not an effective antifungal agent against the growth of P. expansum inoculated on bread; however, its antifungal potential manifested against P. chrysogenum suggests GMEO to be an appropriate alternative to the use of chemical inhibitors for bread preservation.

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ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF THE ESSENTIAL OIL OF CUMINUM CYMINUM SEEDS

AGROFOR ◽

10.7251/agreng2101079b ◽

2021 ◽

Vol 6 (1) ◽

Author(s):

Amina BESSEDIK

Keyword(s):

Antioxidant Activity ◽

Essential Oil ◽

Antioxidant Activities ◽

Antibacterial Activities ◽

Biological Properties ◽

Bioactive Molecules ◽

Natural Food ◽

Cuminum Cyminum ◽

Research Fields ◽

Methanolic Extracts

Cuminum cyminum (in arabic: Kemoun) is an important source of therapeutic, cosmetic, bio-food and technological agents. Ancient civilizations used this plant for therapeutic purposes. Extracts from this plant are nowadays strongly used in the industrial and research fields, particularly for the medicinal, pharmacological and cosmetological purposes. Bioactive molecules extracted from Cuminum cyminum may express biocidal activities and prove to be good candidates for new antioxidants. The objective of the present work is to evaluate the biological properties of this plant, including antibacterial and antioxidant effects. The seeds of cumin are harvested at the wilaya of Biskra, and stored in a dry place until their use. They were identified at Hassiba Benbouali University of Chlef. Essential oil is obtained by hydro-distillation using a Clivenger type device (AFNOR, 2000). The obtained sample is stored in sealed bottles at low temperature (4°C) and away from light. The antibacterial effect is assessed by the disc method. The minimum inhibitory concentration (MIC) is determined by standard methods. The antioxidant activity is evaluated by the DPPH free radical trapping method of the methanolic extracts. The essential oil of C. cyminum shows a better activity against Gram+ strains compared to Gram- strains. The determination of MICs leads to the conclusion that its activity can be triggered at a very low concentration. The reaction with DPPH gives an interesting IC50. This testifies to the ability of this essential oil to reduce free radicals. Thanks to the antibacterial activities that we have highlighted, cumin can be considered as a palliative that could replace certain antibiotics. Moreover, its antioxidant activity allows us to use it as a natural food additive.

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ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF COCOA POD THAT ASSOCIATED IN MALTODEXTRIN IN VARIOUS CONCENTRATION

AGROLAND The Agricultural Sciences Journal ◽

10.22487/j24077593.2018.v5.i2.12188 ◽

2018 ◽

Vol 5 (2) ◽

pp. 123

Author(s):

Asriani Hasanuddin ◽

Chairil Anwar ◽

Marhawati Mappatoba ◽

Hafsah Hafsah

Keyword(s):

Antimicrobial Activity ◽

Antioxidant Activity ◽

Antioxidant Activities ◽

Diffusion Method ◽

Natural Food ◽

Skin Extract ◽

E Coli ◽

Dpph Method ◽

Antioxidant And Antimicrobial Activity ◽

Peel Extract

Cocoa pod extract ((Theobroma cacao L.) has antioxidant and antimicrobial activity that has the potential as a natural food preservative. However, in its use the cocoa fruit skin extract has a disadvantage because the short shelf time and its application to food are limited, efforts are needed to prevent damage and extend shelf life, one of the efforts that can be done is by encapsulating the extract.This study aims to determine the antibacterial activity and antioxidant encapsulation of cocoa peel extract, this study begins with the extraction of cocoa pods with ethanol solvent by comparing cocoa pods : solvent 1: 4 The skin of cacao cocoa fruit used is yellow harvested cocoa fruit, then chopped and dried to form flour.The sample is extracted by maceration with ethanol solvent Antioxidant test is done by DPPH method, while antibacterial test is carried out by the well diffusion method. This study used a completely randomized design method (CRD) with 5 treatments using a maltodextrin concentration of 20% (M1); 30% (M2); 40% (M3); 50% (M4) and 60% (M5). The results showed that the treatment gave the highest yield in the treatment of 60% maltodextrin concentration (M5), while the highest antioxidant activity was obtained in the treatment of 20% maltodextrin (M1) with IC50 75.98 µg / mL and the treatment with the lowest antioxidant activity was obtained at treatment of 60% maltodextrin concentration (M5) with IC50 value 114.89 µg / mL. While for the antimicrobial activity also obtained with the same results, namely treatment of 20% (M1) obtained a higher inhibition diameter compared to treatment at 30%; 40%; 50% and 60% for all types of bacteria. The inhibition diameter in the treatment of the concentration of maltodextrin 20% (M1) for E. coli bacteria is between 4.12 mm - 10.95 mm, Salmonella sp is 2.85 mm - 8 , 25 mm and for Staphylococcusaureus of 5.15 mm - 13.90 mm and the lowest inhibition diameter was obtained in the treatment of 60% maltodextrin concentration (M5) for E. coli bacteria of between 2.0 mm - 4.79 mm, Salmonella sp of 1.15 mm - 4.35 mm and for Staphylococcusaureusat 2.76 mm - 5.17 mm.This study concluded that the encapsulation of cocoa peel extract using 20% maltodextrin had the highest antioxidant and antimicrobial activity when compared with other treatments namely 30% concentration; 40%; 50% and 60% but for the treatment of 20% and 30% there is no difference. Ethanol extract of cocoa pods can be made in the form of encapsulates which are very likely to be used as natural preservatives.

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