Antioxidant and antibacterial activities of Pelargonium asperum and Ormenis mixta essential oils and their synergistic antibacterial effect

Ouedrhiri, Wessal; Balouiri, Mounyr; Bouhdid, Samira; Harki, El Houssaine; Moja, Sandrine; Greche, Hassane

doi:10.1007/s11356-017-9739-1

Cited by 25 publications

(19 citation statements)

References 33 publications

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“…With a similar methodology, Foeniculum vulgare , Petroselium crispum , and Lavandula officinalis EOs, six different populations of Origanum heracleoticum L. from Calabria (Italy) Eos, and Pelargonium asperum and Ormenis mixta were analyzed. Petroselium crispum had the highest phenolic content and the best antioxidant profile [80], EO samples from Bagaladi and Longobucco were the most active in DPPH and BCBT assays [81], and only Ormenis mixta EO displayed an effective antioxidant ability, as tested by DPPH assay [83].…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial, Antioxidant, and Immunomodulatory Properties of Essential Oils: A Systematic Review

et al. 2019

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Essential oils (EOs) are a mixture of natural, volatile, and aromatic compounds obtained from plants. In recent years, several studies have shown that some of their benefits can be attributed to their antimicrobial, antioxidant, anti-inflammatory, and also immunomodulatory properties. Therefore, EOs have been proposed as a natural alternative to antibiotics or for use in combination with antibiotics against multidrug-resistant bacteria in animal feed and food preservation. Most of the results come from in vitro and in vivo studies; however, very little is known about their use in clinical studies. A systematic and comprehensive literature search was conducted in PubMed, Embase®, and Scopus from December 2014 to April 2019 using different combinations of the following keywords: essential oils, volatile oils, antimicrobial, antioxidant, immunomodulation, and microbiota. Some EOs have demonstrated their efficacy against several foodborne pathogens in vitro and model food systems; namely, the inhibition of S. aureus, V. cholerae, and C. albicans has been observed. EOs have shown remarkable antioxidant activities when used at a dose range of 0.01 to 10 mg/mL in cell models, which can be attributed to their richness in phenolic compounds. Moreover, selected EOs exhibit immunomodulatory activities that have been mainly attributed to their ability to modify the secretion of cytokines.

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Section: Discussionmentioning

confidence: 99%

Antimicrobial, Antioxidant, and Immunomodulatory Properties of Essential Oils: A Systematic Review

et al. 2019

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“…[ 178 ], Artemisia dracunculus (tarragon) [ 174 ], Pistacia vera L. [ 184 ], Lavandula angustifolia Mill. (lavender) and Lavandula x intermedia Emeric (lavandin) cultivars [ 201 ], Eucalyptus globulus and Eucalyptus radiata [ 167 ], Tanacetum vulgare L. [ 187 ], Pelargonium asperum and Ormenis mixta [ 183 ], Agastache foeniculum [ 173 ], Catha edulis Forsk cultivars (khat) [ 176 ], Artemisia herba-alba [ 175 ], Litsea cubeba [ 202 ], Prangos gaubae [ 185 ], Psidium cattleianum Sabine [ 186 ], Pimpinella saxifrage [ 11 ], Rumex hastatus D. Don [ 203 ], Laurus nobilis (laurel), Zingiber officinale (ginger) and Anethum graveolens (dill) [ 148 ], and Melaleuca alternifolia [ 179 ].…”

Section: Antioxidant Activities Of Essential Oilsmentioning

confidence: 99%

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

et al. 2020

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The interest in using natural antimicrobials instead of chemical preservatives in food products has been increasing in recent years. In regard to this, essential oils—natural and liquid secondary plant metabolites—are gaining importance for their use in the protection of foods, since they are accepted as safe and healthy. Although research studies indicate that the antibacterial and antioxidant activities of essential oils (EOs) are more common compared to other biological activities, specific concerns have led scientists to investigate the areas that are still in need of research. To the best of our knowledge, there is no review paper in which antifungal and especially antimycotoxigenic effects are compiled. Further, the low stability of essential oils under environmental conditions such as temperature and light has forced scientists to develop and use recent approaches such as encapsulation, coating, use in edible films, etc. This review provides an overview of the current literature on essential oils mainly on antifungal and antimycotoxigenic but also their antibacterial and antioxidant activities. Additionally, the recent applications of EOs including encapsulation, edible coatings, and active packaging are outlined.

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“…Preparation of extract: A 50000 ppm stock solution was prepared from cardamom essential oil; of which 0.35 g was weighed and added to 7 mL of dimethyl sulfoxide (DMSO) solvent and 7 mL of ethanol solvent each. The prepared solutions were sterilized through a 0.22 μm millipore-membrane filter and poured into the sterile tubes for further dilution (17) . About 2 mL of the filtered extract from the previous step (cardamom essential oil/ ethanol, and cardamom essential oil/ DMSO) was poured in a sterile tube and diluted, and this was continued to achieve half concentrations.…”

Section: Preparation Of Mcfarland Solutionmentioning

confidence: 99%

Chemical Composition, Antioxidant Potential, and Antimicrobial Activity of Elettaria cardamomum Essential Oil

Molaveisi¹,

Avval²,

Noghabi³

et al. 2020

IEM

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The aim of this study was to investigate chemical composition, antioxidant potential, and antimicrobial activity of cardamom essential oil against Staphylococcus aureus, Escherichia coli, and Saccharomyces cerevisiae species. Materials & Methods: The chemical compositions of cardamom essential oil were identified by Gas Chromatography-Mass Spectrometry (GC-MS) device. Cardamom essential oil antioxidant activity was measured by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay, and its total phenolic compounds (TPC) were measured by Folin-Ciocalteu reagent. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of cardamom essential oil were determined using the serial-dilution method. Findings: According to the GC-MS analysis results, 17 compounds were totally identified in cardamom essential oil, among which the most important compounds were 1, 8-cineole (36.74%) and α-terpinyl acetate (33.07%). MICs obtained for S. aureus, E. coli, and S. cerevisiae were 12.50, 25.00, and 1.56 mg/mL, respectively. Also, MBC obtained for both S. aureus and E. coli was 25 mg/mL, while MBC for S. cerevisiae was 3.36 mg/mL. Antioxidant activity measurement results showed that increasing the amount of cardamom essential oil reduced the amount of color and absorbance of DPPH solution to 517 nm. The results also showed that the amount of TPC in cardamom essential oil was 214.35 mg gallic acid per 100 g of dry material. Conclusion: Cardamom essential oil used in this study showed antibacterial and anti-yeast activities against S. aureus, E. coli, and S. cerevisiae species. Antimicrobial effects of cardamom essential oil were predictable due to the presence of antimicrobial components in this oil.

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Antioxidant and antibacterial activities of Pelargonium asperum and Ormenis mixta essential oils and their synergistic antibacterial effect

Cited by 25 publications

References 33 publications

Antimicrobial, Antioxidant, and Immunomodulatory Properties of Essential Oils: A Systematic Review

Antimicrobial, Antioxidant, and Immunomodulatory Properties of Essential Oils: A Systematic Review

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

Chemical Composition, Antioxidant Potential, and Antimicrobial Activity of Elettaria cardamomum Essential Oil

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