Evaluation of antibacterial activity of Laurus nobilis L., Rosmarinus officinalis L. and Ocimum basilicum L. from Northeast of Algeria

Ouibrahim, Amira; Tlili-Ait-Kaki, Y.; Bennadja, Salima; Amrouni, S.; Djahoudi, Abdelghani; Djebar, M. R.

doi:10.5897/ajmr2012.2390

Cited by 23 publications

(5 citation statements)

References 41 publications

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“…The sensitivity of microorganisms may vary according to the germ tested because an essential oil may be bactericidal with respect to certain strains, bacteriostatic with respect to others or have no effect [19]. Previous studies on the essential oil of Rosmarinus officinalis reveal antimicrobial activity and indicate a similarity with the results obtained in this work [23,26,13,24,20,5]. Gram-bacteria are more resistant than Gram +, this is due to the structural differences of their outer membranes as advanced by [7].…”

Section: Discussionsupporting

confidence: 76%

Comparative study of the antibacterial action of natural and commercial oils of Rosmarinus officinalis L

Mazouz¹

2022

Alger. j. biosciences

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The article tries to shed light on the antibacterial power of rosemary oils to see if there is a possibility of making drugs but also to compare this power with that existing in commercial oils of rosemary and to check if these formulas really contain oils rosemary. This study consisted of the extraction of the essential oil from the studied plant followed by preliminary phytochemical tests and then by TLC analyzes to determine exactly the different compounds that characterize the species and then by the antibacterial study on the plants diluted essential oils (synthesized and commercial). Phytochemical tests have shown that essential oils contain many chemicals and active ingredients that give rosemary a wide range of indications : The TLC of the raw extract shows stains, indicating the presence of flavone, hydroxyflavone, Dihydroxyflavone, flavanones, methoxyflavones and flavonols ; they are compounds of paramount importance in the therapeutic effects enjoyed by rosemary. The bacteriological study on essential oils (extract and commercial) by the process represented on the concentrated disk of essential oils shows good antibacterial activity on the fixed stem. Essential oils extracted from rosemary from Algeria will be of some economic interest in the Algerian pharmaceutical industry. The negative test for commercial rosemary essential oil compared to the positive tests of our extract can tell us more about the counterfeit that characterizes this area. The study confirms the interest we must bring to this plant, not only for its characteristics in the perfume industry, but especially for its undisputed medical virtues.

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Section: Discussionsupporting

confidence: 76%

Comparative study of the antibacterial action of natural and commercial oils of Rosmarinus officinalis L

Mazouz¹

2022

Alger. j. biosciences

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“…In the study conducted by us, it was determined that essential oils of laurel (31.75 mm), rosemary (30.5 mm), and coriander (20.50 mm) had strong antimicrobial effect; basil essential oil (14.25 mm) had strong medium antimicrobial effect. Ouibrahim et al (2013) reported that the inhibition zones against 20 bacteria they tested were 8.4-22.4 mm for laurel; 8.4-16.4 mm…”

Section: Antibacterial Effect Of Essential Oilsmentioning

confidence: 99%

“…It is known that the effect of essential oils in the control of pathogenic microorganisms in foods is very important and there are many researches on this subject (Abdollahzadeh et al, 2014;Azeredo et al, 2011;Da Silveira et al, 2014;De Medeiros Barbosa et al, 2016;Dussault et al, 2014;Ghabraie et al, 2016;Gill et al, 2002;Gutierrez et al, 2008;Khalil et al, 2018;Mazzarrino et al, 2015;Ouibrahim et al, 2013;Pesavento et al, 2015;Tosun et al, 2018). However, only a few studies have been performed on the use of essential oils on the inactivation of L. monocytogenes, which is a significant problem in foods that are ready-to-eat products and processed at low temperatures-times with sous-vide application (Gouveia et al, 2016(Gouveia et al, , 2017.…”

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confidence: 99%

The effects of essential oils on inactivation of Listeria monocytogenes in rainbow trout cooked with sous‐vide

Öztürk

Gündüz

Sürengil

2021

J. Food Process. Preserv.

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Sous-vide which means "under vacuum," and sous-vide processing is defined as "raw materials or raw materials with intermediate foods that are cooked under controlled conditions of temperature and time inside heat-stable vacuumized pouches." Sous-vide processing prevents evaporative losses of moisture and volatile components during the cooking of foods. It also retains the color and texture properties of the product and limits the risk of crosscontamination during storage. In this way, delicious and nutritious products are obtained (Baldwin, 2012;Schellekens, 1996;Sun et al., 2019).Although Sous-vide Technology offers products with enhancing nutritional value, high quality and extended shelf life, pathogen microorganisms may grow that can cause health hazards due to low temperature applied to products in a short time. Therefore, the temperature-time parameters and the use of antimicrobials are very important in the cooking process (Church, 1998).Most of the essential oils and their components exhibit antibacterial properties and these are used for the inhibition of pathogenic

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“…Same results found by Ghazi (2013) and Verma et al (2013) opposite of those found by (Imelouane et al, 2009a). The synergy between terpenes (linalool), oxides (1,8 cineole) and monoterpenes (camphene, α-pinene) gives to the essential oil of Laurel a good antibacterial activity (Ouibrahim et al, 2013). The major components of this oil, 1.8-cineole, have been known to exhibit antimicrobial activity against the bacterial strains (E. Coli, P. Aeruginosa, S. Typhi, S. Aurus, Rhizobium leguminosarum and Bacillus subtilis) (Sivropoulou et al, 1997).…”

Section: Antimicrobial Activitymentioning

confidence: 99%

DRYING METHODS AND THEIR IMPLICATION ON QUALITY, QUANTITY AND ANTIMICROBIAL ACTIVITY OF THE ESSENTIAL OIL OF <i>LAURUS NOBILIS</i> L. FROM MOROCCO

Dahak¹

2014

OnLine Journal of Biological Sciences

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The effects of various methods of drying on the chemical quality and antimicrobial activity of the essential oil of Laurus nobilis were studied. The most prominent component in the air-dried, fresh leaf and microwave-dried leaf oils is 1,8 Cineole (58,8, 35.62 and 42,9% respectively). The essential oil has undergone significant chemical transformation in its monoterpenoids when the leaves of plant in the question were dried by the three different methods. The oils have screened for antimicrobial activity against both Gram positive (Staphylococcus aureus, Enterococcus hirae) and Gram negative (Escherichia coli, Pseudomonas aeruginosa) bacteria and two fungal species (Penicilium digitatum and Alternaria sp). The microbial strains tested have been found sensitive to all essential oils studied.

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Evaluation of antibacterial activity of Laurus nobilis L., Rosmarinus officinalis L. and Ocimum basilicum L. from Northeast of Algeria

Abstract: Rosmarinus officinalis

Cited by 23 publications

References 41 publications

Comparative study of the antibacterial action of natural and commercial oils of Rosmarinus officinalis L

Comparative study of the antibacterial action of natural and commercial oils of Rosmarinus officinalis L

The effects of essential oils on inactivation of Listeria monocytogenes in rainbow trout cooked with sous‐vide

DRYING METHODS AND THEIR IMPLICATION ON QUALITY, QUANTITY AND ANTIMICROBIAL ACTIVITY OF THE ESSENTIAL OIL OF <i>LAURUS NOBILIS</i> L. FROM MOROCCO

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