Origanum vulgare subsp. hirtum Essential Oil Prevented Biofilm Formation and Showed Antibacterial Activity against Planktonic and Sessile Bacterial Cells

Essential oils from six different populations of Origanum vulgare subsp. hirtum were compared for their antibiofilm properties. The six essential oils (A to F) were characterized by a combination of gas chromatography with flame ionization detector and gas chromatography with mass spectrometer detector analyses. All oils showed weak activity against the planktonic form of a group of Staphylococcus aureus strains and against a Pseudomonas aeruginosa ATCC 15442 reference strain. The ability to inhibit biofilm formation was investigated at sub-MIC levels of 200, 100, and 50 μg/ml by staining sessile cells with safranin. Sample E showed the highest average effectiveness against all tested strains at 50 μg/ml and had inhibition percentages ranging from 30 to 52%. In the screening that used preformed biofilm from the reference strain P. aeruginosa, essential oils A through E were inactive at 200 μg/ml; F was active with a percentage of inhibition equal to 53.2%. Oregano essential oil can inhibit the formation of biofilms of various food pathogens and food spoilage organisms.

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Chemical Composition and Antifungal Activity of Myrcia multiflora and Eugenia florida Essential Oils

Molecules ◽

10.3390/molecules26237259 ◽

2021 ◽

Vol 26 (23) ◽

pp. 7259

Author(s):

Oberdan Oliveira Ferreira ◽

Silvia Helena Marques da Silva ◽

Mozaniel Santana de Oliveira ◽

Eloisa Helena de Aguiar Andrade

Keyword(s):

Gas Chromatography ◽

Essential Oil ◽

Essential Oils ◽

Inhibitory Concentration ◽

Fungal Species ◽

Chemical Compositions ◽

Flame Ionization Detection ◽

Chemical Profile ◽

Fungicidal Action ◽

Flame Ionization

The essential oils of three specimens of Myrcia multiflora (A, B and C) and Eugenia florida were extracted by hydrodistillation, and the chemical compositions from the essential oils were identified by gas chromatography and flame ionization detection (CG/MS and CG-FID). The fungicide potential of the EOs against five fungicide yeasts was assessed: Candida albicans INCQS-40175, C. tropicalis ATCC 6258, C. famata ATCC 62894, C. krusei ATCC 13803 and C. auris IEC-01. The essential oil of the specimen Myrcia multiflora (A) was characterized by the major compounds: α-bulnesene (26.79%), pogostol (21.27%) and δ-amorphene (6.76%). The essential oil of the specimen M. multiflora (B) was rich in (E)-nerolidol (44.4%), (E)-γ-bisabolene (10.64%) and (E,E)-α-farnesene (8.19%), while (E)-nerolidol (92.21%) was the majority of the specimen M. multiflora (C). The sesquiterpenes seline-3,11-dien-6-α-ol (12.93%), eremoligenol (11%) and γ-elemene (10.70%) characterized the chemical profile of the EOs of E. florida. The fungal species were sensitive to the essential oil of M. multiflora (B) (9–11 mm), and the lowest inhibitory concentration (0.07%) was observed in the essential oil of M. multiflora (A) against the yeasts of C. famata. Fungicidal action was observed in the essential oils of M. multiflora (A) against C. famata, with an MIC of 0.78 µL/mL and 3.12 µL/mL; C. albicans, with an MFC of 50 µL/mL and M. multiflora (C) against C. albicans; and C. krusei, with a MFC of 50 µL/mL.

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Chemical Constituents of Essential Oils from Resin and Bark of Agathis borneensis

Borneo Journal of Resource Science and Technology ◽

10.33736/bjrst.270.2012 ◽

1970 ◽

Vol 2 (1) ◽

pp. 28-32

Author(s):

Fouziah Binti Alet ◽

Zaini Bin Assim ◽

Ismail Bin Jusoh ◽

Fasihuddin Badruddin Ahmad

Keyword(s):

Gas Chromatography ◽

Essential Oil ◽

Essential Oils ◽

Mass Spectrometer ◽

Capillary Gas Chromatography ◽

Chemical Constituents ◽

Flame Ionization Detector ◽

Ionization Detector ◽

Flame Ionization ◽

Main Components

The chemical constituents of essential oils obtained from resin and bark of Agathis borneensis were analysed using capillary gas chromatography-flame ionization detector (GC-FID) and gas chromatography-mass spectrometer (GC/MS). The resin essential oil dominated by α-pinene (30.93%), δ-limonene (17.79%), β-pinene (11.28%) and terpinen-4-ol (8.35%). The main components in the bark essential oil were β-pinene (8.68%), terpinen-4-ol (8.54%), α-pinene (8.50%) and α-terpineol (8.48%).

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Chemical Composition, Enantiomeric Distribution, and Sensory Evaluation of the Essential Oils Distilled from the Ecuadorian Species Myrcianthes myrsinoides (Kunth) Grifo and Myrcia mollis (Kunth) DC. (Myrtaceae)

Plants ◽

10.3390/plants8110511 ◽

2019 ◽

Vol 8 (11) ◽

pp. 511 ◽

Cited By ~ 2

Author(s):

Montalván ◽

Peñafiel ◽

Ramírez ◽

Cumbicus ◽

Bec ◽

...

Keyword(s):

Gas Chromatography ◽

Essential Oil ◽

Essential Oils ◽

Enantiomeric Excess ◽

Gas Chromatography Mass Spectrometry ◽

Enantiomerically Pure ◽

Flame Ionization ◽

Gas Chromatography Olfactometry ◽

Germacrene D ◽

Enantioselective Gas Chromatography

The essential oils of Myrcianthes myrsinoides and Myrcia mollis, belonging to the Myrtaceae family, were obtained by steam distillation. They were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-flame ionization detector (GC-FID), enantioselective gas chromatography, and gas chromatography-olfactometry (GC-O). A total of 58 compounds for Myrcianthes myrsinoides essential oil (EO) and 22 compounds for Myrcia mollis EO were identified and quantified by GC-MS with apolar and polar columns (including undetermined components). Major compounds (>5.0%) were limonene (5.3%–5.2%), 1,8-cineole (10.4%–11.6%), (Z)-caryophyllene (16.6%–16.8%), trans-calamenene (15.9%–14.6%), and spathulenol (6.2%–6.5%). The enantiomeric excess of eight chiral constituents was determined, being (+)-limonene and (+)-germacrene D enantiomerically pure. Eight components were identified as determinant in the aromatic profile: α-pinene, β-pinene, (+)-limonene, γ-terpinene, terpinolene, linalool, β-elemene and spathulenol. For M. mollis, the major compounds (>5.0%) were α-pinene (29.2%–27.7%), β-pinene (31.3%–30.0%), myrcene (5.0%–5.2%), 1,8-cineole (8.5%–8.7%), and linalool (7.7%–8.2%). The enantiomeric excess of five chiral constituents was determined, with (S)-α-pinene and (+)-germacrene D enantiomerically pure. The metabolites β-pinene, 1,8-cineole, γ-terpinene, terpinolene, linalool, and (E)-β-caryophyllene were mainly responsible for the aroma of the EO. Finally, the M. myrsinoides essential oil has an inhibitory activity for cholinesterase enzymes (IC50 of 78.6 μg/ml and 18.4 μg/ml vs. acethylcholinesterase (AChE) and butyrylcholinesterase (BChE) respectively). This activity is of interest to treat Alzheimer’s disease.

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Chemical Composition of Essential Oils from the Leaves of Syzygium Bullockii and Syzygium Tsoongii in Ke Go Nature Reserve, Ha Tinh Province

VNU Journal of Science Natural Sciences and Technology ◽

10.25073/2588-1140/vnunst.4999 ◽

2021 ◽

Vol 37 (2) ◽

Author(s):

Tran Hau Khanh ◽

Pham Hong Ban ◽

Tran Minh Hoi

Keyword(s):

Gas Chromatography ◽

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Nature Reserve ◽

Chemical Compositions ◽

Flame Ionization ◽

Leaf Oil ◽

Total Composition ◽

First Time

Chemical composition of essential oils obtained from the leaf of Syzygium bullockii and Syzygium tsoongii were reported, corresponding oil content 0,36% and 0,27%. The analysis was performed by means of gas chromatography-flame ionization detector (GC-FID) and gas chromatography coupled with mass spectrometry (GC-MS). Twenty-seven components were identified in leaf oil of Syzygium bullockii, which represented about 76,75% of the total composition of the oil and six components were not identified, which represented 15,72%. The major constituents of the essential oil were (E)-caryophyllene (49,65%), spathulenol (4,29%), caryophyllene oxide (4,14%), bicyclogermacrene (3,35%), 2-tridecanone (3,25%). Fourty-six components were identified in leaf oil of Syzygium tsoongii, which presented about 99.71% of the total composition of the oil. The major constituents of the essential oil were E-caryophyllene (23,40%), bicyclogermacrene (21,23%), (Z)-β-ocimene (10,61%), α-humulene (6,33%), (E)-β-ocimene (4,99%). For the first time, the chemical compositions of the essential oils of Syzygium bullockii and Syzygium tsoongii from Vietnam were being reported.

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Chemical characterization of the Allium sativum and Origanum vulgare essential oils and their inhibition effect on the growth of some food pathogens

Revista Brasileira de Plantas Medicinais ◽

10.1590/1983-084x/10_120 ◽

2014 ◽

Vol 16 (4) ◽

pp. 804-811 ◽

Cited By ~ 7

Author(s):

A.C.T. Mallet ◽

M.G Cardoso ◽

P.E. Souza ◽

S.M.F. Machado ◽

M.A. Andrade ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Allium Sativum ◽

Chemical Characterization ◽

In Vitro Tests ◽

Diallyl Disulfide ◽

Food Contaminants ◽

Origanum Vulgare ◽

Oregano Essential Oil

This study sought to evaluate the chemical composition of the Allium sativum and Origanum vulgare essential oils and their effect on the growth inhibition of microorganisms, such as P. aeruginosa, S. Choleraesuis, A. flavus, A. niger and P. simplicissimum, important food contaminants. The main constituents of the oregano essential oil were 4-terpineol (27.03%), γ-terpinene (20.04%), and β-cymene (6.34%), and the main constituents of the garlic essential oil were diallyl trisulfide (38, 81%), diallyl disulfide (25.23%), and methyl allyl trisulfide (12.52%). Inhibition zones were formed in in vitro tests on the bacteria S. Choleraesuis and P. aeruginosa, except for A. sativum against P. aeruginosa. The inhibition of mycelial growth caused by the oregano essential oil occurred with the concentrations of 0.10, 0.03 and 0.05 mg mL-1 for the A. flavus, A. niger and P. simplicissimum fungi, respectively. The CMI for the garlic oil began at the 0.03 mg mL-1 concentration for all species of fungi. The oils presented an inhibitory effect against the microorganisms studied and constitute an alternative for microbiological control in food.

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Chemical Composition and Broad-Spectrum Insecticidal Activity of the Flower Essential Oil from an Ancient Sicilian Food Plant, Ridolfia segetum

Agriculture ◽

10.3390/agriculture11040304 ◽

2021 ◽

Vol 11 (4) ◽

pp. 304

Author(s):

Natale Badalamenti ◽

Vincenzo Ilardi ◽

Maurizio Bruno ◽

Roman Pavela ◽

Maria C. Boukouvala ◽

...

Keyword(s):

Gas Chromatography ◽

Essential Oil ◽

Essential Oils ◽

Food Plant ◽

Gas Chromatography Mass Spectrometry ◽

Flame Ionization Detection ◽

Flame Ionization ◽

The Family ◽

Human Poisoning ◽

Careful Assessment

Several species of the family Apiaceae are aromatic herbs that produce essential oils usable on an industrial scale for pharmaceutical, cosmetic, and food purposes. In particular, some essential oils, such as green insecticides for example, may replace synthetic insecticides, keeping most of their efficacy and avoiding environmental pollution or human poisoning. In the present study, we explored the insecticidal potential of Ridolfia segetum (L.) Moris essential oil (EO) against three different pests: Culex quinquefasciatus Say, Musca domestica L., and Spodoptera littoralis (Boisduval). For this purpose, the EO was obtained by hydrodistillation of flowers and its composition was achieved by gas chromatography/flame ionization detection (GC/FID) and gas chromatography/mass spectrometry (GC/MS). This EO was rich in α-phellandrene (49.3%), β-phellandrene (9.2%), terpinolene (20.7%), and piperitenone oxide (5.9%). Concerning the mosquitocidal efficacy, the EO showed noteworthy toxicity against C. quinquefasciatus 3rd instar larvae, with a LC50 = 27.1 µL L−1 and LC90 = 42.5 µL L−1. Regarding M. domestica, a different toxicity of the R. segetum EO was found on male and female flies, calculating LD50 values of 10.5 and 50.8 µg adult−1, respectively. The EO was also toxic to S. littoralis 3rd instar larvae, achieving LD50 and LD90 values of 37.9 and 99.6 µg larva−1, respectively. Overall, this flower EO, extracted from a traditional Sicilian food plant, merits further investigation for the development of green insecticide formulations to be used in real world conditions, pending a careful assessment of non-target toxicity on beneficial organisms.

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Chemical Constituents of the Essential Oil from Ecuadorian Endemic Species Croton ferrugineus and Its Antimicrobial, Antioxidant and α-Glucosidase Inhibitory Activity

Molecules ◽

10.3390/molecules26154608 ◽

2021 ◽

Vol 26 (15) ◽

pp. 4608

Author(s):

Eduardo Valarezo ◽

Génesis Gaona-Granda ◽

Vladimir Morocho ◽

Luis Cartuche ◽

James Calva ◽

...

Keyword(s):

Gas Chromatography ◽

Essential Oil ◽

Endemic Species ◽

Chemical Constituents ◽

Radical Scavenging ◽

Moderate Activity ◽

Gram Positive Bacteria ◽

Flame Ionization ◽

Total Composition ◽

Radical Scavenging Properties

Croton ferrugineus Kunth is an endemic species of Ecuador used in traditional medicine both for wound healing and as an antiseptic. In this study, fresh Croton ferrugineus leaves were collected and subjected to hydrodistillation for extraction of the essential oil. The chemical composition of the essential oil was determined by gas chromatography equipped with a flame ionization detector and gas chromatography coupled to a mass spectrometer using a non-polar and a polar chromatographic column. The antibacterial activity was assayed against three Gram-positive bacteria, one Gram-negative bacterium and one dermatophyte fungus. The radical scavenging properties of the essential oil was evaluated by means of DPPH and ABTS assays. The chemical analysis allowed us to identify thirty-five compounds representing more than 99.95% of the total composition. Aliphatic sesquiterpene hydrocarbon trans-caryophyllene was the main constituent with 20.47 ± 1.25%. Other main compounds were myrcene (11.47 ± 1.56%), β-phellandrene (10.55 ± 0.02%), germacrene D (7.60 ± 0.60%), and α-humulene (5.49 ± 0.38%). The essential oil from Croton ferrugineus presented moderate activity against Candida albicans (ATCC 10231) with an MIC of 1000 μg/mL, a scavenging capacity SC50 of 901 ± 20 µg/mL with the ABTS method, and very strong antiglucosidase activity with an IC50 of 146 ± 20 µg/mL.

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Chemical Composition and Antimicrobial Activities of the Essential Oil From the Leaves of Pterocephalus hookeri

Natural Product Communications ◽

10.1177/1934578x20981239 ◽

2020 ◽

Vol 15 (12) ◽

pp. 1934578X2098123

Author(s):

Peng-fei Yang ◽

Hui Lu ◽

Qiong-bo Wang ◽

Zhi-wei Zhao ◽

Qiang Liu ◽

...

Keyword(s):

Gas Chromatography ◽

Chemical Composition ◽

Essential Oil ◽

Chemical Constituents ◽

Antimicrobial Activities ◽

Gas Chromatography Mass Spectrometry ◽

Flame Ionization ◽

And Staphylococcus Aureus ◽

Antimicrobial Assay ◽

Detailed Chemical

Detailed chemical constituents of essential oil from the Pterocephalus hookeri leaves and its antimicrobial activities were investigated in this study. The essential oil, obtained by hydrodistillation, was characterized by gas chromatography-flame ionization detection and gas chromatography-mass spectrometry analyses. Among the 90 identified compounds, hexadecanoic acid (21.27%), phytol (8.03%), furfural (7.08%), oleic acid (5.25%), and phytone (4.56%) were the major components. In the antimicrobial assay, the essential oil showed strong inhibitory activities against Escherichia coli, Candida albicans, and Staphylococcus aureus with minimum inhibitory concentration values of 31.3, 62.5, and 125 µg/mL, respectively. To our knowledge, this is the first report concerning chemical composition and antimicrobial activities of the essential oil from Pterocephalus hookeri.

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Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

Foods ◽

10.3390/foods10020392 ◽

2021 ◽

Vol 10 (2) ◽

pp. 392

Author(s):

Maria Papapostolou ◽

Fani T. Mantzouridou ◽

Maria Z. Tsimidou

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Olive Oil ◽

Population Control ◽

Microbiological Quality ◽

Table Olives ◽

Lemon Balm ◽

Oregano Essential Oil ◽

Microbiological Parameters ◽

Reduced Salt

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.

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Minerals, Essential Oils, and Biological Properties of Melissa officinalis L.

Plants ◽

10.3390/plants10061066 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1066

Author(s):

Fahima Abdellatif ◽

Muhammad Akram ◽

Samir Begaa ◽

Mohammed Messaoudi ◽

Adel Benarfa ◽

...

Keyword(s):

Gas Chromatography ◽

Essential Oil ◽

Pathogenic Bacteria ◽

Antimicrobial Activities ◽

Biological Properties ◽

Phytopathogenic Fungi ◽

Melissa Officinalis ◽

Flame Ionization ◽

Analysis Technique ◽

Total Oil

This study describes the minerals elements, chemical composition, antioxidant and antimicrobial activities of Algerian Melissa officinalis plant. The essential oil (EO) was extracted by hydrodistillation (HD) using a Clevenger-type apparatus of dry leaves of M. officinalis and was analyzed by two techniques, gas chromatography coupled with flame ionization (GC-FID) and gas chromatography coupled with mass spectrometry (GC-MS). Eighteen minerals comprising both macro- and microelements (As, Br, K, La, Na, Sb, Sm, Ba, Ca, Ce, Co, Cr, Cs, Fe, Rb, Sc, Th, and Zn) were determined using neutron activation analysis technique for the first time from Algerian Melissa officinalis plant. Seventy-eight compounds were identified in the essential oil, representing 94.090% of the total oil and the yields were 0.470%. The major component was geranial (45.060%). Other predominant components were neral (31.720%) and citronellal (6.420%). The essential oil presented high antimicrobial activity against microorganisms, mainly five human pathogenic bacteria, one yeast, Candida albicans, and two phytopathogenic fungi. The results can be used as a source of information for the pharmaceutical industry and medical research.

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