Chemical composition of essential oils and in vitro antioxidant activity of fresh and dry leaves crude extracts of medicinal plant of Lactuca Sativa L. native to Sultanate of Oman

The Effect of Different Harvest Stages on Chemical Composition and Antioxidant Capacity of Essential Oil from Artemisia annua L.

“…It is converted to α, α-diphenyl-β-picrylhydrazine with discoloration. The gradually color change indicates the scavenging activities of the samples investigated due to bioactive compounds such as phenolic compounds, flavonoids, terpenoids and derivatives (Al Nomaani et al 2013). In the present study, four essential oils obtained from A. annua were able to decolorize DPPH.…”

Comparative evaluation of essential oils from Lippia javanica L leaf obtained by two methods and their effect on Artemia salina L

“…The number of compounds identified in the essential oils of test L. javanica is 44, 56, 48 and 44 in fresh and dried leaves extracted through HD and fresh and dried leaves through SFME respectively. The presence of more compounds in the dried leaves of L. javanica extracted through hydro distillation in The presence of mesityl oxide, ρ-terpinene, ρ-cymene, thujone and some other chemical constituents in all test oils showed that hydrolysis is not outrightly a significant factor that influences the processing of compounds in essential oils [10,19] and high compositions of some of these compounds have been attributed to ethnopharmacological, food preservation and flavouring activities. The low yield in test oils extracted from the dried leaves of L. javanica compared to the fresh leaves of L. javanica can be ascribed to the drying of the leaves before extraction.…”

Antibacterial and antiviral effect of essential oils combined with non-thermal disinfection technologies for ready-to-eat Romaine lettuce

“…7 EOs have been shown to exhibit antibacterial effects against pathogens and spoilage bacteria. [7][8][9][10] Essential oils have been investigated as natural sanitizers to control foodborne pathogens as well as the spoilage bacteria which are often detected in minimally processed. 11,12 Many in vitro studies have checked the antimicrobial activity of oregano (Origanum vulgare), thyme (Thymus vulgaris) against a variety of Gram-positive, Gramnegative bacteria, yeasts and moulds.…”