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Journal ArticleDOI

Chemical composition and antibacterial and antioxidant properties of commercial essential oils

TL;DR: In this paper, the effectiveness of 17 essential oils to inhibit the growth of seven food-borne spoilage and pathogenic bacterial strains (Brochothrix thermosphacta, Escherichia coli, Listeria innocua, listeria monocytogenes, Pseudomonas putida, Salmonella typhimurium and Shewanella putrefaciens) was evaluated.
About: This article is published in Industrial Crops and Products.The article was published on 2013-05-01. It has received 386 citations till now. The article focuses on the topics: Essential oil & Antibacterial activity.
Citations
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Journal ArticleDOI
TL;DR: A review of the bio-active properties of essential oils and their medicinal potential is presented in this article. But, the review is limited to essential oils extracted from plants by steam distillation and various solvents.

838 citations


Cites background from "Chemical composition and antibacter..."

  • ...Especially plant EOs have been shown to exhibit road spectrum inhibitory activities against various Gram posiive and Gram negative bacterial pathogens (Table 2) (Edris, 2007; ang and Buchbauer, 2012; Teixeira et al., 2013)....

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Journal ArticleDOI
TL;DR: Mechanisms of antimicrobial action, and the antimicrobial properties of plant essential oils are discussed, including their mode of action, effectiveness, synergistic effects, major components and use in foods.

825 citations

Journal ArticleDOI
TL;DR: This comprehensive review will benefit researchers who wish to explore the potential of essential oils in the development of novel broad-spectrum key molecules against a broad range of drug-resistant pathogenic microbes.
Abstract: A wide range of medicinal and aromatic plants (MAPs) have been explored for their essential oils in the past few decades. Essential oils are complex volatile compounds, synthesized naturally in different plant parts during the process of secondary metabolism. Essential oils have great potential in the field of biomedicine as they effectively destroy several bacterial, fungal, and viral pathogens. The presence of different types of aldehydes, phenolics, terpenes, and other antimicrobial compounds means that the essential oils are effective against a diverse range of pathogens. The reactivity of essential oil depends upon the nature, composition, and orientation of its functional groups. The aim of this article is to review the antimicrobial potential of essential oils secreted from MAPs and their possible mechanisms of action against human pathogens. This comprehensive review will benefit researchers who wish to explore the potential of essential oils in the development of novel broad-spectrum key molecules against a broad range of drug-resistant pathogenic microbes.

568 citations

Journal ArticleDOI
TL;DR: This review covers up-to-date literatures on essential oils including sources, chemical composition, extraction methods, bioactivities, and their applications, particularly with the emphasis on preservation and the shelf-life extension of food products.
Abstract: Essential oils are concentrated liquids of complex mixtures of volatile compounds and can be extracted from several plant organs. Essential oils are a good source of several bioactive compounds, which possess antioxidative and antimicrobial properties. In addition, some essential oils have been used as medicine. Furthermore, the uses of essential oils have received increasing attention as the natural additives for the shelf-life extension of food products, due to the risk in using synthetic preservatives. Essential oils can be incorporated into packaging, in which they can provide multifunctions termed "active or smart packaging." Those essential oils are able to modify the matrix of packaging materials, thereby rendering the improved properties. This review covers up-to-date literatures on essential oils including sources, chemical composition, extraction methods, bioactivities, and their applications, particularly with the emphasis on preservation and the shelf-life extension of food products.

539 citations

Journal ArticleDOI
TL;DR: The results demonstrate that rosemary essential oil, beside exhibiting free radical scavenging activity determined by DPPH assay, mediates its hepatoprotective effects also through activation of physiological defense mechanisms.
Abstract: Natural antioxidant products are increasingly being used to treat various pathological liver conditions considering the role of oxidative stress in their pathogenesis Rosemary essential oil has already being used as a preservative in food industry due to its antioxidant and antimicrobial activities, but it was shown to possess additional health benefits The aim of our study was to evaluate the protective effect of rosemary essential oil on carbon tetrachloride - induced liver injury in rats and to explore whether its mechanism of action is associated with modulation of hepatic oxidative status Chemical composition of isolated rosemary essential oil was determined by gas chromatography and mass spectrometry Antioxidant activity was determined in vitro using DPPH assay Activities of enzyme markers of hepatocellular damage in serum and antioxidant enzymes in the liver homogenates were measured using the kinetic spectrophotometric methods In this research, we identified 29 chemical compounds of the studied rosemary essential oil, and the main constituents were 1,8-cineole (4377%), camphor (1253%), and α-pinene (1151%) Investigated essential oil was found to exert hepatoprotective effects in the doses of 5 mg/kg and 10 mg/kg by diminishing AST and ALT activities up to 2-fold in serum of rats with carbon tetrachloride - induced acute liver damage Rosemary essential oil prevented carbon tetrachloride - induced increase of lipid peroxidation in liver homogenates Furthermore, pre-treatment with studied essential oil during 7 days significantly reversed the activities of antioxidant enzymes catalase, peroxidase, glutathione peroxidase and glutathione reductase in liver homogenates, especially in the dose of 10 mg/kg Our results demonstrate that rosemary essential oil, beside exhibiting free radical scavenging activity determined by DPPH assay, mediates its hepatoprotective effects also through activation of physiological defense mechanisms

275 citations


Cites background from "Chemical composition and antibacter..."

  • ...Essential oils are complex mixtures of volatile compounds with strong odor that are synthesized in several plant organs and exert diverse ecological functions [9]....

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  • ...Several factors were found to influence the composition of essential oils, including the geographic origin, part of the plant, season of harvesting, hence the phenological stage of the plant, and also the essential oil isolation method [9]....

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References
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Journal ArticleDOI
TL;DR: The BGA team discusses the development of G-15, which aims to address the challenge of “superbugs” in the high-acid environment.
Abstract: グルコサミン塩酸塩を遊離形にし, 37℃インキュベーターで0日から30日間放置褐変した褐変グルコサミン (BGA) の抗酸化性, 還元力, 褐変度, アミノ糖の残存量, pH, 水分量, 全窒素量を, 放置0日から5日間は毎日, 以後5日間の間隔で30日間測定した。一方, 0, 15, 30日間放置褐変したBGAをセファデックスG-15で分画し, 抗酸化性, 還元力, 褐変度, pHについて測定して, 次のような結果を得た。1) 遊離グルコサミンは, 3日間放置後より白色粉末状から褐色ペースト状に急激な変化を示した。2) 最も強い抗酸化性は, 25日間と30日間放置褐変したBGAで認められた。3) BGAのリノール酸に対する抗酸化性は, 褐変度と深い関係を示した。4) 長く放置褐変したBGAは, 分子量が比較的高い領域の褐変生成物質と, 比較的低い領域の褐変生成物質に分画された。5) 長く放置褐変したBGAでは, 高分子の褐変生成物質のフラクションと, 低分子の褐変生成物質のフラクションの中間フラクションに抗酸化性を認めた。

6,976 citations

Journal ArticleDOI
TL;DR: Findings suggest that, at least in part, the encountered beneficial effects of essential oils are due to prooxidant effects on the cellular level.

6,174 citations

Journal ArticleDOI
TL;DR: Eleven essential oils, namely, Cananga odorata (Annonaceae), Cupressus sempervirens (Cupressaceae), Curcuma longa (Zingiberaceae), Cymbopogon citratus (Poaceae), Pinus radiata (Pinaceae), Piper crassinervium (Piperaceae), Psidium guayava (Myrtaceae), Rosmarinus officinalis (Lamiaceae), Thymus x citri

1,137 citations

Journal ArticleDOI
TL;DR: In this paper, the main classes of compounds, namely monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpene Hydrocarbons and benzene derivatives, have been analyzed.

1,061 citations

Journal ArticleDOI
TL;DR: Gram‐positive bacteria were more sensitive to inhibition by plant essential oils than the Gram‐negative bacteria, and Staphylococcus aureus was extremely sensitive to the oil of nutmeg.
Abstract: The antimicrobial properties of 21 plant essential oils and two essences were investigated against five important food-borne pathogens, Campylobacter jejuni, Salmonella enteritidis, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. The oils of bay, cinnamon, clove and thyme were the most inhibitory, each having a bacteriostatic concentration of 0.075% or less against all five pathogens. In general, Gram-positive bacteria were more sensitive to inhibition by plant essential oils than the Gram-negative bacteria. Campylobacter jejuni was the most resistant of the bacteria investigated to plant essential oils, with only the oils of bay and thyme having a bacteriocidal concentration of less than 1%. At 35 degrees C, L. monocytogenes was extremely sensitive to the oil of nutmeg. A concentration of less than 0.01% was bacteriostatic and 0.05% was bacteriocidal, but when the temperature was reduced to 4 degrees, the bacteriostatic concentration was increased to 0.5% and the bacteriocidal concentration to greater than 1%.

1,058 citations