Studies on the Antioxidant and Antimicrobial Properties of Rosemary (Rosemarinus ofﬁcinalis) and Oregano (Origanum vulgare) Extracts

Kumuda, M.; Dhanapal, K.; Sravani, K.; Madhavi, K.; Sofi, Faisal Rashid; Kumar, Gaurav

doi:10.20546/ijcmas.2017.612.378

Cited by 4 publications

(3 citation statements)

References 16 publications

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“…The present result showed the DPPH radical scavenging activity of R. officinalis L. was 81.26% and it was comparable with the findings of Martínez et al [ 32 ] in Spain whom reported that rosemary exhibited a high radical scavenging activity, also, another study by Kumuda et al [ 12 ] in India who found the DPPH radical scavenging activity of R. officinalis L. was 77.37%.…”

Section: Discussionsupporting

confidence: 91%

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Antimicrobial and Antioxidant Activities and Phytochemical Analysis of Rosmarinus officinalis L. Pod and Thymus vulgaris L. Leaf Ethanolic Extracts on Escherichia coli Urinary Isolates

Alrasheed

Alrasheid

Abdalla

et al. 2023

International Journal of Microbiology

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The indiscriminate use of antibacterial agents has resulted in one of the largest recent global health problems, which is the emergence of bacterial resistance. This study aimed to examine the antimicrobial and antioxidant activities of ethanolic extracts of the two medicinal plants; Rosmarinus officinalis pods and Thymus vulgaris leaves on Escherichia coli urinary isolates. Both plants were extracted by absolute ethanol, and various concentrations (100, 50, 25, and 12.5 mg/ml) of the ethanolic extracts were prepared and tested against 53 urinary isolates of E. coli. An antibiotic susceptibility test was performed using chloramphenicol, gentamycin, amoxicillin, ceftriaxone, and ciprofloxacin against isolated bacteria. The antioxidant activity was measured using the DPPH method. The chemical analysis of both extracts was determined using gas chromatography-mass spectrometry (GC/MS) technique. The results showed that 88.7% of the isolated bacteria were sensitive to chloramphenicol and 87% were sensitive to gentamycin, while all isolates were resistant to amoxicillin, 13% of E. coli isolates were found to be multidrug-resistant (MDR). The inhibitory zone of R. officinalis extract against E. coli ranged between 8 and 23 mm and for T. vulgaris extract ranged between 8 and 20 mm at concentrations between 25, 50, and 100 mg/ml. The MIC of both extracts against isolates is between 12.5 and 50 mg/ml, while the MBC is between 50 and 100 mg/ml. The DPPH radical scavenging potential of T. vulgaris was 83.09%, followed by R. officinalis (81.26%). The chemical analysis by GC-MS of R. officinalis showed that the most active compounds were: eucalyptol (18.57%), bicycloheptan (10.01%), and octahydrodibenz anthracene (7.44%) and for T. vulgaris the most active compounds were: thymol (5.7%), phytol (7.92%), and hexadecanoic acid (18.51%). R. officinalis and T. vulgaris ethanolic extracts possessed antimicrobial and antioxidant activities and were found to be rich natural sources of active constituents used as traditional medicine.

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Section: Discussionsupporting

confidence: 91%

“…The percentage of radical scavenging activity was determined. Ascorbic acid was used as a standard and all tests and analyses were run in triplicates [ 12 ].…”

Section: Methodsmentioning

confidence: 99%

Antimicrobial and Antioxidant Activities and Phytochemical Analysis of Rosmarinus officinalis L. Pod and Thymus vulgaris L. Leaf Ethanolic Extracts on Escherichia coli Urinary Isolates

Alrasheed

Alrasheid

Abdalla

et al. 2023

International Journal of Microbiology

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“…Substances with the simultaneous antioxidant and antimicrobial activities and capable of improving sensory characteristics are of special interest. For example, the rosemary extract can be used not only to improve aroma but also as a potential antioxidant and preserving agent [9][10][11]. Several studies point to the antibacterial activity of rosemary against E. coli, Bacillus cereus, Staphylococcus aureus, Clostridium perfringens, Aeromonas hydrophila, Bacillus cereus and Salmonella choleraesuis [12].…”

Section: Introductionmentioning

confidence: 99%

Comparative antioxidant effect of ascorbic acid and rosemary extract

Tunieva,

Nasonova,

Revutskaya

2023

Teor. prakt. pererab. mâsa (Print)

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The aim of the work was to study an effect of ascorbic acid and the extract of rosemary on fat oxidation, color characteristics, pH and moisture binding capacity of minced pork during cold storage. The antioxidants were introduced into minced pork in an amount of 0.05%. After addition of the antioxidant, minced meat was packed in the modified atmosphere with the high oxygen content and stored at a temperature of 4 ± 2 ºС for 15 days. The indicators of the hydrolytic (acid value) and oxidative (peroxide value and thiobarbituric acid value) spoilage, color characteristics, pH and moisture binding capacity (MBC) were determined during the whole storage period (0, 5, 8, 12, 15 days). An increase in the acid value was recorded in all minced meat samples during storage without a significant difference between the control and experimental samples. Addition of the antioxidants led to a decrease in the peroxide value after 12 days of minced meat storage. Malonaldehyde began to accumulate in the control and the sample with ascorbic acid on the 8th day of storage and in the sample with the rosemary extract on the 12th day. The results obtained point to inhibition of fat oxidation in the minced meat samples with the antioxidants. Addition of the antioxidants facilitated an increase in redness compared to the control. Contrary to the rosemary extract, addition of ascorbic acid led to a decrease in pH and MBC of minced meat. Therefore, the use of the rosemary extract exerted more effective action of minced pork stability during storage compared to the same dose of ascorbic acid.

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Rosmarinus plants: Key farm concepts towards food applications

Sharifi‐Rad

Ezzat

Bishbishy

et al. 2020

Phytotherapy Research

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Rosmarinus species are aromatic plants that mainly grow in the Mediterranean region. They are widely used in folk medicine, food, and flavor industries and represent a valuable source of biologically active compounds (e.g., terpenoids, flavonoids, and phenolic acids). The extraction of rosemary essential oil is being done using three main methods: carbon dioxide supercritical extraction, steam distillation, and hydrodistillation. Furthermore, interesting antioxidant, antibacterial, antifungal, antileishmanial, anthelmintic, anticancer, anti‐inflammatory, antidepressant, and antiamnesic effects have also been broadly recognized for rosemary plant extracts. Thus the present review summarized data on economically important Rosmarinus officinalis species, including isolation, extraction techniques, chemical composition, pharmaceutical, and food applications.

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Studies on the Antioxidant and Antimicrobial Properties of Rosemary (Rosemarinus ofﬁcinalis) and Oregano (Origanum vulgare) Extracts

Cited by 4 publications

References 16 publications

Antimicrobial and Antioxidant Activities and Phytochemical Analysis of Rosmarinus officinalis L. Pod and Thymus vulgaris L. Leaf Ethanolic Extracts on Escherichia coli Urinary Isolates

Antimicrobial and Antioxidant Activities and Phytochemical Analysis of Rosmarinus officinalis L. Pod and Thymus vulgaris L. Leaf Ethanolic Extracts on Escherichia coli Urinary Isolates

Comparative antioxidant effect of ascorbic acid and rosemary extract

Rosmarinus plants: Key farm concepts towards food applications

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