Biological effects of essential oils - A review

https://ciptaindomedica.files.wordpress.com/2011/01/antimicrobial-herb-and-spice-compounds-in-food.pdf

Antimicrobial herb and spice compounds in food.

Essential oils: from extraction to encapsulation.

Methodological aspects about in vitro evaluation of antioxidant properties.

Essential oils are complex mixtures isolated from aromatic plants which may possess antioxidant and anti-inflammatory activities of interest in thye food and cosmetic industries as well as in the human health field. In this work, a review was done on the most recent publications concerning their antioxidant and anti-inflammatory activities. At the same time a survey of the methods generally used for the evaluation of antioxidant activity and some of the mechanisms involved in the anti-inflammatory activities of essential oils are also reported.

/pdf/antioxidant-and-anti-inflammatory-activities-of-essential-36nqpnzt48.pdf

Antioxidant and anti-inflammatory activities of essential oils: a short review.

Essential oils from the stems/leaves (L) and flowers (F) of Lavandula stoechas L. ssp. stoechas growing wild in southern Sardinia (Italy) were extracted by hydrodistillation and analyzed by gas chromatography coupled with flame ionization detector and ion trap mass spectrometry. The major compound was fenchone, accounting for, on average, 52.60% in L and 66.20% in F, followed by camphor (13.13% versus 27.08%, in L and F, respectively). F essential oil yields (volume per dry weight) decreased from the beginning to the end of the flowering stage, whereas L yields remained constant during the year. The nine main compounds derived from two different subpathways, A and B. The compounds that belong to the same subpathway showed a similar behavior during the year. The essential oils were tested for their antifungal activity using the paper disk diffusion method. The essential oils tested were effective on the inactivation of Rhizoctonia solani and Fusarium oxysporum and less effective against Aspergillus flavus....

Chemical composition, seasonal variability, and antifungal activity of Lavandula stoechas L. ssp. stoechas essential oils from stem/leaves and flowers

The chemical composition of the essential oil of the Sardinian Rosmarinus officinalis L. obtained by hydro distillation and steam\hydro distillation was studied using GC-FID and MS. Samples were collected at different latitude and longitude of Sardinia (Italy). The yields ranged between 1.75 and 0.48% (v/w, volume/dry-weight). A total of 30 components were identified. The major compounds in the essential oil were alpha-pinene, borneol, (-) camphene, camphor, verbenone, and bornyl-acetate. Multivariate analysis carried out on chemical molecular markers, with the appraisal of chemical, pedological, and random amplified polymorphic DNA data, allows four different clusters to be distinguished. The antimicrobial and antifungal tests showed a weak activity of Sardinian rosemary. On the other hand, an inductive effect on fungal growth, especially toward Fusarium graminearum was observed.

chemical composition, plant genetic differences, antimicrobial and antifungal activity investigation of the essential oil of Rosmarinus officinalis L.

The composition of the essential oil from ripe and unripe berries and leaves of Juniperus oxycedrus L. ssp. oxycedrus, Juniperus phoenicea ssp. turbinata and Juniperus communis ssp. communis was analyzed by GC-MS, and microbiological assays were carried out. Samples were collected in different localities (Sardinia, Italy) and hydro distilled. The yields ranged between 2.54% +/- 0.21 (v\w dried weight) and 0.04% +/- 0.00. A total of 36 components were identified. The major compounds in the essential oils were alpha-pinene, beta-pinene, delta-3-carene, sabinene, myrcene, beta-phellandrene, limonene, and D-germacrene. Both qualitative and quantitative differences between species and between different parts of the plant were observed. The essential oils and their major compounds were tested against Candida albicans, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa, and the minimum inhibitory concentration and minimum bactericidal concentration were determined. The results obtained led to a nonsignificant inhibitory effect, although all the essential oils from Juniperus phoenicea ssp. turbinata and the essential oil from leaves of Juniperus oxycedrus ssp. oxycedrus exhibited rather good or weak activity against Candida albicans and Staphylococcus aureus.

Chemical Composition of the Essential Oils of Juniperus from Ripe and Unripe Berries and Leaves and Their Antimicrobial Activity

This review, covering mainly papers of the last decade, focuses on recent findings on the different factors affecting the chemical composition of essential oils, such as exogenous and endogenous fa...

https://journals.sagepub.com/doi/pdf/10.1177/1934578X0900400827

Factors affecting chemical variability of essential oils: a review of recent developments.

The chemical composition of the volatile fraction of myrtle (Myrtus communis L.) alcoholic extracts and essential oils from leaves and berries collected in different places in Sardinia (Italy) was studied. A simple and rapid liquid−liquid extraction method was used to isolate volatile compounds from myrtle alcoholic extracts followed by GC and GC-MS analysis allowing the detection of 24 compounds. The volatile fraction was characterized by the terpenes fraction corresponding to that of the essential oils and by a fatty acid ethyl esters fraction. The variation during extraction of the volatile fraction in alcoholic extracts of berries and leaves was evaluated. Essential oils were obtained by hydrodistillation, and the yields were on average 0.52 ± 0.03% (v/w dried weight) and 0.02 ± 0.00% for leaves and berries, respectively. The essential oils were analyzed by GC and GC-MS, and a total of 27 components were detected, accounting for 90.6−98.7% of the total essential oil composition. Strong chemical variab...

Andrea Barra

Papers

Chemical composition, seasonal variability, and antifungal activity of Lavandula stoechas L. ssp. stoechas essential oils from stem/leaves and flowers

chemical composition, plant genetic differences, antimicrobial and antifungal activity investigation of the essential oil of Rosmarinus officinalis L.

Chemical Composition of the Essential Oils of Juniperus from Ripe and Unripe Berries and Leaves and Their Antimicrobial Activity

Factors affecting chemical variability of essential oils: a review of recent developments.

Chemical composition of volatiles in Sardinian myrtle (Myrtus communis L.) alcoholic extracts and essential oils.