Volatile compounds from Rosmarinus officinalis L. and Baccharis dracunculifolia DC. Growing in southeast coast of Brazil

Boix, Yilan Fung; Victório, Cristiane Pimentel; Lage, Celso Luiz Salgueiro; Küster, Ricardo Machado

doi:10.1590/s0100-40422010000200004

Cited by 21 publications

(13 citation statements)

References 6 publications

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“…Similar results were presented by Shahwar et al [ 182 ], who reported that the typical aroma of coriander is due to a mixture of different compounds in which decenal and related compounds ( Table 6 ) assume a high preponderance. Several other authors [ 181 , 182 , 183 , 184 , 185 , 186 , 187 , 188 , 189 , 190 , 191 ] have reported that the typical aromatic features exhibited by MAPs are a result of a combined effect of several compounds rather than a single compound, as shown by Kizhakkayil and Sasikumar [ 185 ] for ginger. These authors reported that the typical “spicy” and “fresh” aromas exhibited by ginger is due to the simultaneous presence of different compounds such as zingiberene, 6-gingerol, 8-gingerol, 10-gingerol, 6-shogaol, 8-shogaol, geranial, and neral.…”

Section: Plant Volatile Compounds Responsible For Aromatic Featurementioning

confidence: 99%

Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants

Pinto

Aires

Cosme

et al. 2021

Foods

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Polyphenols, as well as volatile compounds responsible for aromatic features, play a critical role in the quality of vegetables and medicinal, and aromatic plants (MAPs). The research conducted in recent years has shown that these plants contain biologically active compounds, mainly polyphenols, that relate to the prevention of inflammatory processes, neurodegenerative diseases, cancers, and cardiovascular disorders as well as to antimicrobial, antioxidant, and antiparasitic properties. Throughout the years, many researchers have deeply studied polyphenols and volatile compounds in medicinal and aromatic plants, particularly those associated with consumer’s choices or with their beneficial properties. In this context, the purpose of this review is to provide an overview of the presence of volatile and nonvolatile compounds in some of the most economically relevant and consumed vegetables and medicinal and aromatic plants, with an emphasis on bioactive polyphenols, polyphenols as prebiotics, and, also, the most important factors that affect the contents and profiles of the volatile and nonvolatile compounds responsible for the aromatic features of vegetables and MAPs. Additionally, the new challenges for science in terms of improving polyphenol composition and intensifying volatile compounds responsible for the positive characteristics of vegetables and medicinal and aromatic plants are reported.

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Section: Plant Volatile Compounds Responsible For Aromatic Featurementioning

confidence: 99%

Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants

Pinto

Aires

Cosme

et al. 2021

Foods

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“…Composição química semelhante a encontrada neste trabalho foi reportada por Boix 50 , que apontaram, dentre os 23 compostos identificados, a cânfora (33, 17 %), 1,8-cineol (14,02 %), verbenona (8,6 %) e pineno (7,0 %) como componentes majoritários do óleo essencial de alecrim. Probst 30 também identificou a cânfora (27,51%) como componente majoritário, sendo seguido do limoneno (21,01 %), mirceno (11,19 %), α-pineno (10,37 %) e βpineno (5,27 %), β-cariofileno (4,60 %), canfeno (3,64 %), verbenona (3,0 %), borneol (2,10 %), γ-terpineno (1,71 %), linalol (1,15 %), α-felandreno (0,21 %); a partir destes valores, é possível observar similaridade com a composição do óleo essencial deste estudo.…”

Section: Figura 2 Cromatograma Do óLeo Essencial De R Officinalis (unclassified

Evaluation of Antimicrobial and Antioxidant Activity of Essential Oils and Hydroalcoholic Extracts of Zingiber officinale (Ginger) and Rosmarinus officinalis (Rosemary)

et al. 2019

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This article evaluates antimicrobial and antioxidant activity of essential oils and extracts, alcohol-based products Zingiber officinale (ginger) and Rosmarinus officinalis (Rosemary). Essential oils were obtained through the technique of hydrodistillation and the statements for retting process using 70 % ethanol solvent. The chemical profile of essential oils was determined by gas chromatography Coupled to Mass Spectrometry (GC/MS). The evaluation of antimicrobial activity was performed by disk Diffusion method using strains of Escherichia coli (ATCC 25922) and Staphylococcus aureus (ATCC 25923) and Minimum Inhibitory Concentration (MIC) using the technique of dilution in broth. For assessment of antioxidant activity applied the technique of ABTS Radical Discoloration with EC50 for linear regression. Oils and extracts used showed antimicrobial activity is satisfactory in both methods used. The essential oil of ginger presented best antimicrobial activity with a CIM of 200 µg.mL-1. The antioxidant activity of the extracts and essential oils presented better results for Rosemary and Ginger extracts that have reached maximum percentage of inhibition of ABTS radical in 99.8 % and 38.6 %. This article states through the activities reviewed natural products demonstrate excellence of medicinal properties at the same time, because the essential oils exposed to improve performance in the control of microorganisms and extracts in antioxidant activity, enabling employment of these products for different applications.

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“…Boix et al (2010) encontraram como principais componentes, dos 25 compostos identificados, β-pineno (7,0%), mirceno (9,52%), 1,8 cineol (14,02%), cânfora (33,17%) e verbenona (8,6%). Trabalho realizado por Prins, Kaatz e Gibbons (2006) traz a cânfora, 1,8 cineol, α-pineno e β-mirceno, nessa ordem, como compostos em maior proporção no óleo, resultado semelhante ao encontrado neste trabalho.…”

Section: Avaliação Da Atividade Moduladoraunclassified

Avaliação do óleo essencial de alecrim (Rosmarinus officinalis L.) como modulador da resistência bacteriana

et al. 2012

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ResumoDiversos microrganismos podem ser veiculados por alimentos causando doenças nos seres humanos. Os antibióticos comumente utilizados no tratamento dessas doenças têm apresentado baixo ou nenhum efeito, tendo em vista à resistência que muitos microrganismos têm adquirido. Diante deste quadro, o objetivo desta pesquisa foi avaliar o óleo essencial das folhas de Rosmarinus officinalis L. como modulador da resistência bacteriana a drogas. O óleo essencial foi obtido através de hidrodestilação em aparelho de Clevenger por 3h. Foram testadas 4 cepas de E.coli resistentes a Ampicilina (AMP) e a Tetraciclina (TET) e 4 cepas de Salmonella spp. resistentes a Nitrofurantoína (NIT). As cepas em suspensão escala MacFarland 0,5 foram inoculadas em agar Mueller Hinton, em seguida os discos dos antibióticos embebidos com 10 e 20μL do óleo de alecrim puro foram dispostos sobre as placas. Após 24h/37ºC foram medidos os halos ao redor dos discos. Todas as cepas avaliadas apresentaram susceptibilidade à ação combinada do óleo essencial com os antibióticos testados. Os resultados obtidos indicam ser promissora a utilização de óleo essencial de alecrim em associação com antibióticos no combate a bactérias patogênicas. Palavras-chave: Óleo essencial, alecrim, resistência bacteriana AbstractMicroorganisms can be transmitted by food causing diseases in humans. The antibiotics commonly used in treatment of these diseases have shown little or no effect, and in view of the resistance that many microorganisms have acquired. This study evaluated the essential oil leaves of Rosmarinus officinalis L. as a modulator of resistance bacterial drug. The essential oil was obtained by hydrodistillation in a Clevenger apparatus for 3 hours. We tested four strains of E.coli resistant ampicillin (AMP) and tetracycline (TET) and four strains of Salmonella spp. Resistant to nitrofurantoin (NIT). The strains in 0.5 MacFarland scale suspension were inoculated on Mueller Hinton agar, then soaked antibiotic disks with 10 and 20μL oil pure rosemary were placed on the plates. After 24h/37 º C were measured halos around the discs. All strains tested showed susceptibility to the combined action of essential oil with antibiotics tested. The results indicate that the use of promising rosemary essential oil in combination with antibiotics to combat pathogenic bacteria.

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Volatile compounds from Rosmarinus officinalis L. and Baccharis dracunculifolia DC. Growing in southeast coast of Brazil

Cited by 21 publications

References 6 publications

Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants

Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants

Evaluation of Antimicrobial and Antioxidant Activity of Essential Oils and Hydroalcoholic Extracts of Zingiber officinale (Ginger) and Rosmarinus officinalis (Rosemary)

Avaliação do óleo essencial de alecrim (Rosmarinus officinalis L.) como modulador da resistência bacteriana

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