Antibacterial, Antioxidant, and in silico NADPH Oxidase Inhibition Studies of Essential Oils of Lavandula dentata against Foodborne Pathogens

Abstract

Food is always subjected to microbial infection and lipid peroxidation, which frequently leads to serious food intoxications. In the present study, essential oils (EOs) extracted from Lavandula dentata Moroccan species and its major component (linalool) were chemically characterized and their antioxidant potential and antibacterial properties against foodborne pathogenic bacteria were examined. EOs phytochemical profile was carried out using gas chromatography-mass spectrometry analysis (GC-MS). The antioxidant potential was evaluated, in vitro, by use of the β-carotene discoloration assay and in silico vs. NADPH oxidase enzymatic complex as an antioxidant marker. The antibacterial proprieties were assessed by use of minimal inhibitory concentration (MIC) and disc diffusion methods, against Gram (−) bacteria (Pseudomonas aeruginosa, Salmonella enterica, and Escherichia coli) and Gram (+) bacteria (Bacillus subtilis and Staphylococcus aureus). Linalool (49.71%) was the major component among the eighteen components identified in Lavandula dentate EO, followed by camphor (14.36%) and borneol (8.21%). The studied EO and linalool compounds showed important antioxidant activity through the β-carotene discoloration test with IC50 values of 35.72 ± 1.21 mg/mL and 30.32 ± 1.23 mg/mL, respectively. Among all the analyzed compounds of lavender EOs, thymol, carvacrol, and α-terpineol were the most active compounds against NADPH oxidase with a glide score of −6.483, −6.17, and −4.728 kcal/mol, respectively. 2D and 3D views showed the formation of hydrogen bonds between the most active compounds and the active site of NADPH oxidase. The antibacterial data showed a significant activity of Lavandula dentata essences against tested foodborne pathogenic bacteria, especially against S. aureus and B. subtilis. Linalool proved active toward the same bacteria and had closer activity to that of lavender essential oil. In light of the obtained findings, the essential oil of Lavandula dentata Moroccan species can be used in the packaging sector as a promising natural food conservative to limit lipid oxidation and treat foodborne infections.

Data insights from a Moroccan phytochemical database (MPDB) derived from aromatic & medicinal plants

“…The Moroccan Phytochemicals Database (MPDB) serves as a comprehensive resource for those interested in exploring the therapeutic potential of Moroccan plant phytochemicals. Research has shown that Moroccan plants offer a wide range of biological activities, including antimicrobial, anticancer, antidiabetic, and cardiovascular effects [ 14 , 15 , 16 , 17 ]. The MPDB provides access to a carefully curated collection of phytochemicals derived from these plants, making it an essential tool for researchers in drug discovery, traditional medicine, and phytochemistry.…”

Phytochemical Composition, Antibacterial and Antifungal Activities of Essential Oil of Juniperus phoenicea from Fez-Meknes Region, North Central Morocco

“…The essential oil was subsequently dried with anhydrous sodium sulfate and then preserved in a refrigerator at 4°C until ready for use. 19…”

Exploring the Bioactive Compounds in Some Apple Vinegar Samples and Their Biological Activities

“…A total of 100 µL of each sample was mixed with 2.5 mL of the previously prepared mixture. After incubation in a water bath at 50 • C, the solutions' absorbance was measured at 470 nm at 0 min and after 120 min against a blank without β-carotene [62]. Under the same conditions, distilled water and BHT were also used as controls.…”

“…The microbial strains' sensitivity was tested by the agar well diffusion method frequently used to assess antimicrobial activity [62]. First, 1 mL of fresh microbial culture was added to Petri dishes (90 mm) containing MHA and SB medium.…”