Effect of the Distillation Time on the Chemical Composition, Antioxidant Potential and Antimicrobial Activity of Essential Oils from Different Cannabis sativa L. Cultivars

Within the unavoidable variability of various origins in the characteristics of essential oils, the aim of this study was to evaluate the effect of the distillation time on the chemical composition and biological activity of Cannabis sativa essential oils (EOs). The dry inflorescences came from Carmagnola, Kompolti, Futura 75, Gran Sasso Kush and Carmagnola Lemon varieties from Abruzzo region (Central Italy), the last two being new cultivar here described for the first time. EOs were collected at 2 h and 4 h of distillation; GC/MS technique was applied to characterize their volatile fraction. The EOs were evaluated for total polyphenol content (TPC), antioxidant capacity (AOC) and antimicrobial activity against food-borne pathogens and spoilage bacteria. The time of distillation particularly influenced EOs chemical composition, extracting more or less terpenic components, but generally enriching with minor sesquiterpenes and cannabidiol. A logical response in ratio of time was observed for antioxidant potential, being the essential oils at 4 h of distillation more active than those distilled for 2 h, and particularly Futura 75. Conversely, except for Futura 75, the effect of time on the antimicrobial activity was variable and requires further investigations; nevertheless, the inhibitory activity of all EOs against Pseudomonas fluorescens P34 was an interesting result.

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Chemical Composition of the Essential Oils From Leaves and Flowers of Passiflora sexocellata and Passiflora trifasciata

Natural Product Communications ◽

10.1177/1934578x211007691 ◽

2021 ◽

Vol 16 (4) ◽

pp. 1934578X2110076

Author(s):

Francesco Saverio Robustelli della Cuna ◽

Annalisa Giovannini ◽

Luca Braglia ◽

Cristina Sottani ◽

Elena Grignani ◽

...

Keyword(s):

Chemical Composition ◽

Organic Acids ◽

Essential Oils ◽

Steam Distillation ◽

Analytical Procedure ◽

Critical Role ◽

Volatile Fraction ◽

Oil Composition ◽

Total Oil ◽

First Time

The chemical composition of the essential oils of Passiflora sexocellata and Passiflora trifasciata (Passifloraceae, subgenus Decaloba) were studied for the first time. Essential oils were obtained by steam distillation of fresh leaves and flowers. The chemical composition was assessed by using GC/FID and GC/MS. For P. sexocellata leaves, the optimized analytical procedure allowed the identification of 33 compounds (75% of the total oil composition) and 29 (74% of the total oil composition) in flowers. Regarding P. trifasciata, 35 compounds (76% of the total oil composition) were detected in leaves and 32 (71% of the total oil composition) in flowers. Terpenes and mono unsaturated hydrocarbons were quantified as major constituents of the volatile fraction in flowers (17.0 to 52.6%) and (13.7 to 20.0%). Organic acids were detected in both leaves and flowers with a percentage ranging from 3.3% to 32.0%. Aldehydes were also detected in leaves (12.6 to 41.4%) and in flowers (1.4 to 5.1%). The GC/MS analyzes allowed alcohols to be detected in leaves (20.6 to 42.9%) and in flowers (8.2 to 18.1%). These compounds represent the most important feature of the large Passiflora family. Moreover, a critical role in the coevolved mechanisms of pollinators' interaction has been investigated.

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CHEMICAL COMPOSITION OF ESSENTIAL OILS FROM PANTELLERIA ISLAND AUTOCHTHONOUS AND NATURALIZED SPICES AND EVALUATION OF THEIR INDIVIDUAL AND COMBINED ANTIMICROBIAL ACTIVITIES

Carpathian Journal of Food Science and Technology ◽

10.34302/crpjfst/2019.11.2.4 ◽

2019 ◽

pp. 45-58

Keyword(s):

Antimicrobial Activity ◽

Chemical Composition ◽

Essential Oils ◽

Antimicrobial Activities ◽

Rosmarinus Officinalis ◽

Minimum Inhibitory Concentrations ◽

Food Borne Pathogens ◽

Food Borne ◽

Rosmarinus Officinalis L ◽

Origanum Majorana

In this study, the antimicrobial activity of the essential oils (EOs) from Origanum majorana L. and Rosmarinus officinalis L. growing in Pantelleria (Sicily, Italy) were tested alone and in combination against some prokaryotic and eukaryotic food-borne pathogens. The chemical composition of the EOs as well as the minimum inhibitory concentrations (MIC) against the most sensitive strains were also determined. Both EOs showed interesting antimicrobial effects against all bacteria and yeasts tested. MIC was in the range 1.25–2.50 µl/ml. Interestingly, O. majorana was particularly rich in thymol acetate, while carvacrol was present at very low percentages. Also R. officinalis EOs composition was different from rosemary collected in different areas, as being particularly rich in caryophyllene. Furthermore, the antimicrobial activity of the combination of O. majorana and R. officinalis EOs indicated their potential as food biopreservatives.

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Microencapsulation, Chemical Characterization, and Antimicrobial Activity of Mexican (Lippia graveolensH.B.K.) and European (Origanum vulgareL.) Oregano Essential Oils

The Scientific World JOURNAL ◽

10.1155/2014/641814 ◽

2014 ◽

Vol 2014 ◽

pp. 1-12 ◽

Cited By ~ 21

Author(s):

Elvia Hernández-Hernández ◽

Carlos Regalado-González ◽

Pedro Vázquez-Landaverde ◽

Isabel Guerrero-Legarreta ◽

Blanca E. García-Almendárez

Keyword(s):

Antimicrobial Activity ◽

Chemical Composition ◽

Essential Oils ◽

Solid Phase ◽

Micrococcus Luteus ◽

Chemical Characterization ◽

Solvent Polarity ◽

Volatile Fraction ◽

Brochothrix Thermosphacta ◽

Main Component

The effect of solvent polarity (methanol and pentane) on the chemical composition of hydrodistilled essential oils (EO’s) ofLippia graveolensH.B.K. (MXO) andOriganum vulgareL. (EUO) was studied by GC-MS. Composition of modified starch microencapsulated EO’s was conducted by headspace-solid-phase microextraction (HS-SPME). The antimicrobial activity of free and microencapsulated EO’s was evaluated. They were tested againstSalmonellasp.,Brochothrix thermosphacta,Pseudomonas fragi, Lactobacillus plantarum, andMicrococcus luteus. Thymol and carvacrol were among the main components of EO’s and their free and microencapsulated inhibitory activity was tested againstM. luteus, showing an additive combined effect. Chemical composition of EO’s varied according to the solvent used for GC analysis and to volatile fraction as evaluated by HS-SPME. Thymol (both solvents) was the main component in essential oil of MXO, while carvacrol was the main component of the volatile fraction. EUO showedα-pinene (methanol) andγ-terpinene (pentane) as major constituents, the latter being the main component of the volatile fraction. EO’s showed good stability after 3 months storage at 4°C, where antimicrobial activity of microencapsulated EO’s remained the same, while free EO’s decreased 41% (MXO) and 67% (EUO) from initial activity. Microencapsulation retains most antimicrobial activity and improves stability of EO’s from oregano.

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Comparative antimicrobial activity of clove and fennel essential oils against food borne pathogenic fungi and food spoilage bacteria

AFRICAN JOURNAL OF BIOTECHNOLOGY ◽

10.5897/ajb11.3058 ◽

2012 ◽

Vol 11 (94) ◽

pp. 16065-16070 ◽

Cited By ~ 10

Author(s):

Javed Shabnam ◽

Mushtaq Sobia ◽

Khokhar Ibatsam ◽

Ahmad Rauf ◽

Saleem Haider M

Keyword(s):

Antimicrobial Activity ◽

Essential Oils ◽

Pathogenic Fungi ◽

Food Spoilage ◽

Food Borne ◽

Spoilage Bacteria

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Chemical Composition and Antimicrobial Activity of the Essential Oils from SeveralHypericumTaxa (Guttiferae) Growing in Central Italy (Appennino Umbro-Marchigiano)

Chemistry & Biodiversity ◽

10.1002/cbdv.200900091 ◽

2010 ◽

Vol 7 (2) ◽

pp. 447-466 ◽

Cited By ~ 31

Author(s):

Filippo Maggi ◽

Cinzia Cecchini ◽

Alberto Cresci ◽

Maria M. Coman ◽

Bruno Tirillini ◽

...

Keyword(s):

Antimicrobial Activity ◽

Chemical Composition ◽

Essential Oils ◽

Central Italy

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Chemical composition and antimicrobial activity of the essential oils of flowers, leaves and stems of Cotinus coggygria

Planta Medica ◽

10.1055/s-0028-1084931 ◽

2008 ◽

Vol 74 (09) ◽

Cited By ~ 3

Author(s):

T Milošević ◽

N Nićiforović ◽

V Mihailović ◽

S Solujić ◽

N Vuković

Keyword(s):

Antimicrobial Activity ◽

Chemical Composition ◽

Essential Oils ◽

Cotinus Coggygria

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Chemical composition and antimicrobial activity of essential oils of selected Apiaceous plants growing in Egypt

Planta Medica ◽

10.1055/s-0036-1596848 ◽

2016 ◽

Vol 81 (S 01) ◽

pp. S1-S381

Author(s):

N Khalil ◽

M Ashour ◽

S Fikry ◽

A NaserSingab ◽

O Salama

Keyword(s):

Antimicrobial Activity ◽

Chemical Composition ◽

Essential Oils

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Chemical composition and antimicrobial activity of the essential oils of Micromeria thymifolia, M. dalmatica and Satureja cuneifolia

Planta Medica ◽

10.1055/s-2007-986934 ◽

2007 ◽

Vol 73 (09) ◽

Cited By ~ 1

Author(s):

N Menković ◽

G Zdunić ◽

S Tasić ◽

M Ristić ◽

T Stević ◽

...

Keyword(s):

Antimicrobial Activity ◽

Chemical Composition ◽

Essential Oils

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Variability in chemical composition and antimicrobial activity of essential oil of Rosa × damascena Herrm. from mountainous regions of Iran

Chemical and Biological Technologies in Agriculture ◽

10.1186/s40538-021-00219-6 ◽

2021 ◽

Vol 8 (1) ◽

Author(s):

Mansureh Ghavam ◽

Afsaneh Afzali ◽

Maria Manconi ◽

Gianluigi Bacchetta ◽

Maria Letizia Manca

Keyword(s):

Antimicrobial Activity ◽

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Environmental Conditions ◽

Raw Materials ◽

Rosa Damascena ◽

Mountainous Regions ◽

Aspergillus Brasiliensis ◽

Suitable Area

Abstract Background Essential oil of Rosa × damascena Herrm. is one of the most valuable and important raw materials for the flavor and fragrance industry. The cultivation of this plant has ancient origins, and Kashan was one of the first mountainous regions of Iran dealing with the cultivation of R. × damascena. In this study, both chemical composition and antimicrobial activity of different rose essential oils obtained from five mountainous areas of Kashan region (Maragh, Qamsar, Sadeh, Javinan, and Kamoo) has been investigated along with the influence of the environmental conditions on these properties. Results Results showed that yield and chemical composition of essential oils obtained from Rosa × damascena were significantly affected by the collection area. In particular, the yield of oils varied from ~0.08 to ~0.132% and citronellol (36.70-9.18%), geraniol (12.82-0.47%), nonadecane (22.73-10.36%), heneicosane (31.7-11.43%), and 1-nonadecene (6.03-3.93%) have been detected as main compounds in all the plants collected, but at different concentrations depending on the collection area. The best fragrance and the highest yield were found in the oil from Kamoo area. Similarly to the chemical composition, the antimicrobial activity of the essential oils was affected by their origin, and essential oil obtained from plants collected from Kamoo area disclosed the highest antibacterial and antifungal efficacy. Its inhibition halos were 17.33±0.58 mm against Aspergillus brasiliensis, 15.67±0.58 mm against Staphylococcus aureus, and 12.33±0. 58 mm against Streptococcus pyogenes. Essential oils of R. damascena were also effective against Gram-negative Pseudomonas aeruginosa and they had a MIC value of 62.50 μg/mL irrespective of the collection area (except the oil from Javinan area). On the contrary, the highest antifungal power against Candida albicans yeast was reached using the essential oil obtained from plants collected in Javinan region (MIC and MBC ~62.50 μg/mL). Conclusions Overall results underline the influence of environmental conditions of the different areas of Kashan region, on the chemical composition of and antimicrobial activity of the essential oils of Rosa × damascena. In addition, results disclosed that Kamoo seemed to be the most suitable area for the competitive cultivation of R. × damascena to the intensive production of aromatic flower oil and natural antimicrobial essential oils.

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