Biological effects of essential oils - A review

Essential oils are aromatic and volatile liquids extracted from plants. The chemicals in essential oils are secondary metabolites, which play an important role in plant defense as they often possess antimicrobial properties. The interest in essential oils and their application in food preservation has been amplified in recent years by an increasingly negative consumer perception of synthetic preservatives. Furthermore, food-borne diseases are a growing public health problem worldwide, calling for more effective preservation strategies. The antibacterial properties of essential oils and their constituents have been documented extensively. Pioneering work has also elucidated the mode of action of a few essential oil constituents, but detailed knowledge about most of the compounds’ mode of action is still lacking. This knowledge is particularly important to predict their effect on different microorganisms, how they interact with food matrix components, and how they work in combination with other antimicrobial compounds. The main obstacle for using essential oil constituents as food preservatives is that they are most often not potent enough as single components, and they cause negative organoleptic effects when added in sufficient amounts to provide an antimicrobial effect. Exploiting synergies between several compounds has been suggested as a solution to this problem. However, little is known about which interactions lead to synergistic, additive, or antagonistic effects. Such knowledge could contribute to design of new and more potent antimicrobial blends, and to understand the interplay between the constituents of crude essential oils. The purpose of this review is to provide an overview of current knowledge about the antibacterial properties and antibacterial mode of action of essential oils and their constituents, and to identify research avenues that can facilitate implementation of essential oils as natural preservatives in foods.

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Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components.

Polyphenols as antimicrobial agents

Repellent activity of essential oils: a review.

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The Merck Index

Insecticidal activities of aromatic plant extracts and essential oils against Sitophilus oryzae and Callosobruchus chinensis

Insecticidal activities of constituents identified in the essential oil from leaves of Chamaecyparis obtusa against Callosobruchus chinensis (L.) and Sitophilus oryzae (L.)

Insecticidal and acaricidal components from sawdust of Thujopsis dolabrata var. hondai against eight species of anthropod pests (Reticulitermes speratus, Lasioderma serricorne, Callosobruchus chinensis, Sitophilus oryzae, Plutella xylostella, Myzus persicae, Blatella germanica, and Tetranychus urticae) were isolated by chromatographic techniques and characterized by spectroscopic analyses as the terpenoids carvacrol and β-thujaplicine. In tests using the filter paper diffusion method, carvacrol had broad insecticidal and acaricidal activity against agricultural, stored-product, and medical arthropod pests. However, β-thujaplicine showed only weak termiticidal activity. Insecticidal activity of carvacrol was attributable to fumigant action. As a naturally occurring insecticide, carvacrol could be useful as a new preventive agent against damage caused by these arthropod pests.

Insecticidal and Acaricidal Activity of Carvacrol and β-Thujaplicine Derived from Thujopsis dolabrata var. hondai Sawdust

The insecticidal activity of materials derived from the fruits of Piper nigrum against third instar larvae of Culex pipiens pallens, Aedes aegypti, and A. togoi was examined and compared with that of commercially available piperine, a known insecticidal compound from Piper species. The biologically active constituents of P. nigrum fruits were characterized as the isobutylamide alkaloids pellitorine, guineensine, pipercide, and retrofractamide A by spectroscopic analysis. Retrofractamide A was isolated from P. nigrum fruits as a new insecticidal principle. On the basis of 48-h LC(50) values, the compound most toxic to C. pipiens pallens larvae was pipercide (0.004 ppm) followed by retrofractamide A (0.028 ppm), guineensine (0.17 ppm), and pellitorine (0.86 ppm). Piperine (3.21 ppm) was least toxic. Against A. aegypti larvae, larvicidal activity was more pronounced in retrofractamide A (0.039 ppm) than in pipercide (0.1 ppm), guineensine (0.89 ppm), and pellitorine (0.92 ppm). Piperine (5.1 ppm) was relatively ineffective. Against A. togoi larvae, retrofractamide A (0.01 ppm) was much more effective, compared with pipercide (0.26 ppm), pellitorine (0.71 ppm), and guineensine (0.75 ppm). Again, very low activity was observed with piperine (4.6 ppm). Structure-activity relationships indicate that the N-isobutylamine moiety might play a crucial role in the larvicidal activity, but the methylenedioxyphenyl moiety does not appear essential for toxicity. Naturally occurring Piper fruit-derived compounds merit further study as potential mosquito larval control agents or as lead compounds.

Larvicidal activity of isobutylamides identified in Piper nigrum fruits against three mosquito species

The insecticidal activities of materials derived from the fruit of fennel, Foeniculum vulgare, against adults of Sitophilus oryzae, Callosobruchus chinensis and Lasioderma serricorne were examined using direct contact application and fumigation methods. The biologically active constituents of the Foeniculum fruits were characterized as the phenylpropenes (E)-anethole and estragole, and the monoterpene (+)-fenchone, by spectroscopic analysis. Responses varied with insect species, compound, dose and exposure time. In a filter paper diffusion test, estragole at 0.168 mg cm−2 caused 91% mortality to S oryzae adults within 1 day after treatment (DAT), whereas (+)-fenchone and (E)-anethole gave over 90% mortality at 2 and 4 DAT, respectively. Against C chinensis adults, all test compounds revealed potent insecticidal activities at 0.021 mg cm−2 at 2 DAT. Against L serricorne adults at 0.105 mg cm−2, (E)-anethole gave 100% mortality at 1 DAT, whereas 90 and 60% mortality at 4 DAT was achieved with estragole and (+)-fenchone, respectively. In a fumigation test, the test compounds were much more effective against adults of S oryzae, C chinensis and L serricorne in closed cups than in open ones, indicating that the insecticidal activity of test compounds was largely attributable to fumigant action. As naturally occurring insect-control agents, the F vulgare fruit-derived materials described could be useful for managing field populations of S oryzae, C chinensis and L serricorne. © 2001 Society of Chemical Industry

Young-Joon Ahn

Papers

Insecticidal activities of aromatic plant extracts and essential oils against Sitophilus oryzae and Callosobruchus chinensis

Insecticidal activities of constituents identified in the essential oil from leaves of Chamaecyparis obtusa against Callosobruchus chinensis (L.) and Sitophilus oryzae (L.)

Insecticidal and Acaricidal Activity of Carvacrol and β-Thujaplicine Derived from Thujopsis dolabrata var. hondai Sawdust

Larvicidal activity of isobutylamides identified in Piper nigrum fruits against three mosquito species

Contact and fumigant activities of constituents of Foeniculum vulgare fruit against three coleopteran stored‐product insects