Essential Oils as Natural Antimicrobial and Antioxidant Products in the Agrifood Indus

Consumers are aware of the dangers arising from the use of synthetic antioxidants and antimicrobials in the agrifood industry, demanding safer and “greener” alternatives. In this study, the antioxidant activity of commercial essential oils through DPPH method, their antimicrobial effects against the bacterium Pseudomonas syringae and the phytopathogenic fungus Fusarium oxysporum by means of the standardized disk method were determined. Clove along with winter savory, cinnamon and oregano essential oils as well as carvacrol showed the highest antioxidant activity comparable to reference standards. Wintergreen essential oil was the most potent inhibitor against P. syringae growth at the highest doses (20 and 10 μL). Oregano essential oil and its main component carvacrol were able to stop the bacterium growth even at the lowest treatment (1 μL). Cinnamon, oregano and peppermint essential oils inhibited F. oxysporum development at all doses (20, 10 and 5 μL) assayed. In general, most of the essential oils displayed more antifungal than antibacterial and antioxidant activities.

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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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Seasonal Study of Methyleugenol Chemotype of Ocimum campechianum Essential Oil and Its Fungicidal and Antioxidant Activities

Natural Product Communications ◽

10.1177/1934578x1801300833 ◽

2018 ◽

Vol 13 (8) ◽

pp. 1934578X1801300 ◽

Cited By ~ 1

Author(s):

Pablo Luis B. Figueiredo ◽

Sebastião G. Silva ◽

Lidiane D. Nascimento ◽

Alessandra R. Ramos ◽

William N. Setzer ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Mycelial Growth ◽

Fungicidal Activity ◽

Antioxidant Activities ◽

Biological Properties ◽

Dpph Radical ◽

Ocimum Species ◽

Main Component ◽

High Antifungal Activity

Ocimum species (Lamiaceae) have aroused great interest to the scientific community with respect to different biological properties attributed to their essential oils. The seasonal variation and antioxidant and fungical activities were carried out for the essential oil of Ocimum campechianum. Its essential oil showed an excellent yield (0.5–5.3%) throughout the season. The essential oils of leaves/stems and inflorescences were analyzed by GC and GC-MS to identify their volatile constituents and associate them with the antioxidant and antifungal activities. Methyleugenol was the main component in the leaves/stems (80.0-87.0%) and inflorescences (75.3–83.5%). The essential oil and the methyleugenol standard showed low antioxidant activity (<40%) against DPPH radical, but high antifungal activity against Fusarium oxysporum and Colletotrichum gossypii phytopatogens as well as the mycelial growth and spore germination of the fungi. The high levels of methyleugenol coupled with good fungicidal activity give great agroindustrial potential to this Ocimum species.

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Aroma Profile and Antioxidant Activity of Essential Oil from Alpinia zerumbet

Natural Product Communications ◽

10.1177/1934578x1701200842 ◽

2017 ◽

Vol 12 (8) ◽

pp. 1934578X1701200 ◽

Cited By ~ 1

Author(s):

Eisuke Kuraya ◽

Rui Yamashiro ◽

Akiko Touyama ◽

Shina Nakada ◽

Kenta Watanabe ◽

...

Keyword(s):

Antioxidant Activity ◽

Essential Oil ◽

Essential Oils ◽

Volatile Compound ◽

Antioxidant Activities ◽

Principal Component ◽

Inverse Correlation ◽

Gas Chromatography Mass Spectrometry ◽

Individual Plant ◽

Future Production

The essential oil of A. zerumbet, obtained from the leaves through steam distillation, has a distinct aroma and shows antioxidant activity. In this study, we evaluated the yields, antioxidant activity, and volatile compound composition of essential oils extracted from the leaves of A. zerumbet to better understand how these characteristics may vary among individual plants, and how they may differ with location of growth and season in which leaves are harvested. Gas chromatography–mass spectrometry (GC/MS) and principal component analysis (PCA) revealed that chemical composition in each individual plant was not affected by harvest season or growth area. Furthermore, GC/MS and antioxidant activity assays revealed that although the antioxidant activity and yield of these essential oils differed significantly between individual plants and collecting seasons, there was a strong inverse correlation between the yields of essential oils and their antioxidant activity. The yield, the major volatile compound compositions, the enantiomeric ratio of the few monoterpenes, and the antioxidant activities of A. zerumbet essential oil varied significantly among individual plants, and probably reflected the genetic variability within the species. This suggests the plausibility of selecting lineages of A. zerumbet to optimize future production of valuable essential oils.

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Chemical Compositions and Antioxidant Activities of Indonesian Citrus Essential Oils and Their Elucidation Using Principal Component Analysis

10.20944/preprints202011.0586.v1 ◽

2020 ◽

Author(s):

Euis Julaeha ◽

Kristin Shinta Dewi ◽

Mohamad Nurzaman ◽

Tatang Wahyudi ◽

Tati Herlina ◽

...

Keyword(s):

Principal Component Analysis ◽

Antioxidant Activity ◽

Essential Oils ◽

Antioxidant Activities ◽

Principal Component ◽

Component Analysis ◽

Chemical Compositions ◽

Dpph Method ◽

Ic50 Values ◽

Citrus Essential Oils

Citrus essential oils (EOs) have various bioactivities like antioxidants, with many applications. Antioxidant activities depend on the chemical compositions of the EOs, which are affected by climate, soil, and geographical region. Thus, investigations on chemical compositions and antioxidant activities of Citrus EOs in different countries are valuable. In this study, we distilled EOs from peels of Indonesian-grown Citrus, including C. nobilis, C. limon, C. aurantifolia, C. amblycarpa, and Citrus spp.Chemical compositions of EOs were analyzed using Gas Chromatography-Mass Spectrometer (GC-MS), whereas the antioxidant activities were determined by employing 2,2-diphenyl-2-picrylhydrazyl (DPPH) method. Furthermore, principal component analysis (PCA) was applied to elucidate the main contributing compounds for antioxidant activity. The results show that all EOs possess unique chemical characteristics, with limonene as the majority constituent. For antioxidant activities, C. limon and C. amblycarpa EOs are the two strongest, IC50 values below 7.00 μL/mL. PCA approach suggests that -terpinene mainly contributes to the high antioxidant activities of C. limon and C. amblycarpa. Moreover, o-cymene, thymol, p-cymene, and α-pharnesene may also be responsible for the antioxidant activity of C. limon EO. These results are valuable information for the applications of Citrus EOs as antioxidant sources.

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Acetylcholinesterase Inhibition and Antioxidant Activity of Essential Oils from Schinus Areira L. and Schinus Longifolia (Lindl.) Speg

Natural Product Communications ◽

10.1177/1934578x0900400628 ◽

2009 ◽

Vol 4 (6) ◽

pp. 1934578X0900400 ◽

Cited By ~ 1

Author(s):

Ana P. Murray ◽

María S. Vela Gurovic ◽

Silvana A. Rodriguez ◽

María G. Murray ◽

Adriana A. Ferrero

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Antioxidant Activities ◽

Acetylcholinesterase Inhibition ◽

Radical Scavenger ◽

Radical Scavenger Activity ◽

Scavenger Activity

The essential oils of Schinus areira L. and S. longifolia (Lindl.) Speg. (Anacardiaceae) have been studied for their in vitro anti-acetylcholinesterase and antioxidant activities. The chemical composition of the oils obtained by hydrodistillation was determined by GC-MS. Fruit and leaf oils of S. areira were analyzed separately. The essential oil from S. longifolia elicited marked enzymatic inhibition (IC50 = 20.0 ± 1.0 μg/mL) and showed radical scavenger activity (IC50 = 25.2 ± 2.4 μg/mL). The essential oil from S. areira leaves was more active than that of the fruits in both bioassays.

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Chemical Composition and Biological Effects of Essential Oils from Some Aromatic and Medicinal Plants

The Natural Products Journal ◽

10.2174/2210315510999200811154403 ◽

2020 ◽

Vol 10 ◽

Author(s):

Cennet Yaman ◽

Yusuf Sari ◽

Sevim Atmaca ◽

Zeliha Eroglu ◽

Omer Kayir ◽

...

Keyword(s):

Chemical Composition ◽

Essential Oil ◽

Essential Oils ◽

Pseudomonas Syringae ◽

Biological Effects ◽

Major Product ◽

Diffusion Method ◽

Total Phenolic ◽

Plant Materials ◽

Dpph Method

Background: Natural products play a significant role in drug discovery process due to containing of a large variety of bioactive compounds. Objective: To isolate the essential oil from Salvia fruticosa (SF), Lavandula intermedia (LI), and Rosmarinus officinalis (RO) with identification the chemical composition of the oils and to investigate the antioxidant, antifungal and antibacterial activities. Method: The plant materials were cultivated and supplied from Yalova, Turkey. Essential oils were generated from aerial parts of each plant by steam distillation and the compounds were identified by GC-MS analyses. Total phenolic and total flavonoid contents were determined. DPPH method was used for antioxidant activity. Seed germination was executed with the standard method. Antifungal and antibacterial activity were carried out by disc diffusion method. Results: 1,8-Cineole (45.8%) was the main constituent of SF. Linalyl acetate (34.4%) was detected as the chief product of LI. The major product of RO was assigned as 1,8-cineole (43.3%). RO essential oil (IC50, 224.76 µg ml-1) had higher DPPH• effect than the standard, BHT. LI essential oil showed the outstanding antifungal activity (100%) on Botrytis cinerea and Scelerotinia sclerotiorum. LI essential oil inhibited the Clavibacter michiganensis subsp. michiganensis at the rate of 16.4% at 7.5 µl dose. The best antibacterial effect was observed for RO essential oil on Pseudomonas syringae pv. tomato (30.5%) at 7.5 µl. Conclusion: R. officinalis essential has a potential for using in food industry as a natural antioxidant. L. intermedia and R. officinalis essential oils could be useful in food and agriculture to keep the products in high worth.

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Chemical Composition, Antimicrobial and Antioxidant Activities of Essential Oils of Four Species of the Lamiaceae Family

European Journal of Medicinal Plants ◽

10.9734/ejmp/2020/v31i1030289 ◽

2020 ◽

pp. 129-140 ◽

Cited By ~ 1

Author(s):

Dalva Paulus ◽

Luana Aline Luchesi ◽

Cleverson Busso ◽

Marcela Tostes Frata ◽

Paula Juliane Barbosa de Oliveira

Keyword(s):

Antioxidant Activity ◽

Antibacterial Activity ◽

Chemical Composition ◽

Minimum Inhibitory Concentration ◽

Essential Oil ◽

Essential Oils ◽

Inhibitory Concentration ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Thymus Vulgaris

Aims: The biological properties of essential oils represent possible therapeutic alternatives, with antimicrobial and antioxidant activities, and application in many areas of the industry. The objective was to determine the yield, chemical composition, antibacterial and antioxidant activities of the essential oils of Lavandula angustifolia, Pogostemon cablin, Rosmarinus officinalis, and Thymus vulgaris against Staphylococcus aureus, Salmonella enteritidis, Escherichia coli and Pseudomonas aeruginosa. Place and Duration of Study: The experiment was conducted at the microbiology laboratory of the Federal University of Technology - Paraná, Brazil, in the period between June 2016 to May 2017. Methodology: The essential oils were analyzed by gas chromatography coupled to mass spectrometry. The antibacterial activity was determined by microdilution in broth, showing minimum inhibitory concentration and minimum bactericidal concentration. The antioxidant activity was evaluated by scavenging of 2,2-diphenyl-1-picryl hydrazyl radical (DPPH). Results: The average yields of essential oils from L. angustifolia, P. cablin, R. officinalis,and T. vulgaris were (%) 0.85; 2.0; 1.20, and 1.19, respectively. The major components of lavender essential oil were linalyl acetate (40.1%) and linalool (35.2%); for P. cablin - patchoulol (31.5%), seichelene (13.6%) and α-bulnesene (15.6%); for rosemary - camphor (32.5%), 1.8-cineole (13.6%) and α-pinene (9.8); for T. vulgaris - thymol (47%), o-scimene (21.6%), and carvacrol (11.4%). Thyme oil showed the best results for antibacterial activity, and low values (0.195 µL mL-1) of minimum inhibitory concentration were needed to inhibit S. aureus and S. enteritidis, and for L. angustifolia, P. cablin, and R. officinalis higher concentrations of essential oil were required. The essential oils of P. cablin and T. vulgaris had the strongest antioxidant properties (12.08 and 10.2 µmol trolox mL−1). Conclusion: The essential oils evaluated have an inhibitory effect on the microorganisms under study and also interesting antioxidant activity, which could be used by medicine to control bacterial infections, with potential application as natural food preservatives and as nutraceuticals.

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Aktivitas Antioksidan dan Antimikroba Minyak Atsiri Kembang Leson

AL-Kauniyah Jurnal Biologi ◽

10.15408/kauniyah.v13i2.9966 ◽

2020 ◽

Vol 13 (2) ◽

pp. 139-146

Author(s):

Ambar Pratiwi ◽

Inas Salimah

Keyword(s):

Antioxidant Activity ◽

Antibacterial Activity ◽

Essential Oil ◽

Essential Oils ◽

Inhibitory Concentration ◽

Herbal Medicines ◽

Diffusion Method ◽

E Coli ◽

Ic50 Value ◽

Dpph Method

AbstrakKembang leson adalah racikan jamu untuk mandi yang terdiri dari berbagai obat-obatan herbal yang umum ditemukan di Jawa. Kembang leson mengandung minyak atsiri utama, yaitu camphene 1,29%, benzene methyl cymene 4,93%, camphor 4,75%, cyclohexane methanol 7,56%, dan curdione 4,83%. Golongan senyawa minyak atsiri dapat menghambat radikal bebas 2,2-diphenyl-1-picrylhydrazyl (DPPH) dan memiliki aktivitas antibakteri yang ditunjukkan dengan uji aktivitas antibakteri terhadap Staphylococcus aureus dan Escherichia coli. Tujuan penelitian ini adalah untuk mengetahui aktivitas antioksidan dan antibakteri dari minyak atsiri kembang leson. Minyak Atsiri kembang leson diekstraksi dengan metode destilasi. Minyak atsiri yang diperoleh diuji aktivitas antioksidan dengan metode DPPH, serta aktivitas antibakteri dengan metode difusi. Hasil penelitian menunjukkan bahwa minyak atsiri kembang leson memiliki aktivitas antioksidan dengan persentase penghambatan DPPH sebesar 56,16%, dan memiliki nilai IC50 (half maximal inhibitory concentration) sebesar 825,78 ppm. Aktivitas antibakteri minyak atsiri kembang leson juga efektif menghambat pertumbuhan E. coli, tetapi belum mampu menghambat pertumbuhan S. aureus. Minyak atsiri kembang leson dapat digunakan sebagai sumber antioksidan alami. Abstract Kembang leson is an herbal concoction used for bathing. It comprises various herbal medicines found in Java. Kembang leson contains essential oils such as camphene 1.29%, benzene methyl cymene 4.93%, camphor 4.75%, cyclohexane methanol 7.56% and curdione 4.83%. It is known that essential oils can reduce DPPH free radicals and have antibacterial activity against S. aureus and E. coli. Our research to determine the antioxidant and antibacterial activity of kembang leson essential oil. The essential oil was extracted by distillation. The essential oil obtained was tested for antioxidant activity using the DPPH method, and antibacterial activity using the diffusion method. The results show that kembang leson essential oils have antioxidant and antibacterial activity. The percentage of DPPH inhibition was 56.16% and the IC50 value was 825.78 ppm. Antibacterial activity of kembang leson essential oil inhibited the growth of E. coli but could not inhibit the growth of S. aureus. Thus, kembang leson essential oils have antioxidant and antibacterial activity against E. coli, but only have antioxidant activity against S. aureus. Further studies are needed to determent the main ingredients that play an important role in the mechanism of antioxidants and antibacterial of kembang leson essential oil.

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Improvement of antioxidant and antimicrobial activity of chitosan film with caraway and oregano essential oils

Acta periodica technologica ◽

10.2298/apt1445033h ◽

2014 ◽

pp. 33-43 ◽

Cited By ~ 4

Author(s):

Nevena Hromis ◽

Vera Lazic ◽

Sinisa Markov ◽

Zuzana Vastag ◽

Senka Popovic ◽

...

Keyword(s):

Escherichia Coli ◽

Antimicrobial Activity ◽

Antioxidant Activity ◽

Essential Oil ◽

Essential Oils ◽

Volume Concentration ◽

Chitosan Film ◽

Oregano Essential Oil ◽

Antioxidant And Antimicrobial Activity ◽

And Staphylococcus Aureus

In this work, caraway or oregano essential oils were added to the cast chitosan film in an attempt to design a natural, biodegradable, bioactive (antioxidant and antimicrobial) packaging film. When the structure of the tested films was analyzed with Fourier transform infrared spectroscopy, no significant differences were found between the chitosan film with and without essential oils of caraway or oregano. The lowest antioxidant activity, based on the scavenging of the stable DPPH? free radical, was detected for the chitosan film without oil addition, going from 11.64%, after 2.5 h to 28.96%, after 24 h. When the caraway essential oil was added to the chitosan film, the antioxidant activity was increased (p<0.05) to 33.47?4.77%, after 2.5 h and to 81.08?0.64%, after 24 h. This increase in the antioxidant activity was even higher in the film with oregano essential oil (p<0.05). After 2.5 h, the value for the antioxidant activity of the chitosan-oregano film was 87.58?1.71%, and after 4 h and 24 h it was above 90%. The obtained results for the antimicrobial activity showed that the chitosan film is an effective antimicrobial agent against Escherichia coli and Staphylococcus aureus. When caraway essential oil was added in 1% volume concentration to the film, no increase in the antimicrobial action of chitosan film was detected. On the other hand, the addition of oregano essential oil promoted chitosan film antimicrobial activity, which was particularly evident with Escherichia coli. The results showed that the chitosan film can be successfully applied as a matrix carrier for essential oils in the active film system.

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Studies on the Antimicrobial and Antioxidant Activity and Chemical Composition of the Essential Oils of Kitaibelia vitifolia

Natural Product Communications ◽

10.1177/1934578x1300800530 ◽

2013 ◽

Vol 8 (5) ◽

pp. 1934578X1300800 ◽

Cited By ~ 1

Author(s):

Pavle Mašković ◽

Marija Radojković ◽

Mihailo Ristić ◽

Slavica Solujić

Keyword(s):

Lipid Peroxidation ◽

Antimicrobial Activity ◽

Antioxidant Activity ◽

Essential Oil ◽

Essential Oils ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Scavenging Activity ◽

Metal Chelating

The objective of this study was to evaluate the potential use of the essential oil of Kitaibelia vitifolia Willd. in the pharmaceutical and food industries. Antimicrobial and antioxidant activities of essential oil of K. vitifolia isolated by hydrodistillation using a Clevenger-type apparatus were assessed. GC/FID and GC/MS analyses were used to determine the major components of the essential oil as sclareoloxide ( cis A/B) 17.9%, sclaral 10.9%, labda-7,13,14-triene 10.6% and sclareol 9.5%. The antimicrobial activity of the essential oil was evaluated against the bacterial strains: Staphylococcus aureus ATCC 25923, Klebsiella pneumoniae ATCC 13883, Escherichia coli ATCC 25922, Proteus vulgaris ATCC 13315, P. mirabilis ATCC 14153, and Bacillus subtilis ATCC 6633; and fungal strains: Candida albicans ATCC 10231 and Aspergillus niger ATCC 16404. Antimicrobial activity was tested using a broth dilution procedure for determination of minimum inhibitory concentration (MIC). The essential oil of K. vitifolia showed strong antimicrobial activity. Antioxidant activities of the essential oils were evaluated using the DPPH and hydroxy radical scavenging, lipid peroxidation and metal chelating assays. The results for antioxidant activity were compared with control antioxidants, ascorbic acid, gallic acid, α-tocopherol and BHT. Results showed that the essential oil possesses antioxidant activity, with total antioxidant capacity of 95.4±0.7 μg AA/g and IC50 values of 5.45±1.45 μg/mL for DPPH free radical scavenging activity, 26.5±1.6 μg/mL for inhibitory activity against lipid peroxidation, 79.4±0.4 μg/mL for hydroxyl radical scavenging activity, and 39.9±0.7 μg/mL for metal chelating activity.

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