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Characterization of the volatile composition of essential oils of some lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils.
J Agric Food Chem. 2006 Mar 08; 54(5):1822-8.JA

Abstract

The essential oils of Ocimum basilicum L., Origanum vulgare L., and Thymus vulgaris L. were analyzed by means of gas chromatography-mass spectrometry and assayed for their antioxidant and antimicrobial activities. The antioxidant activity was evaluated as a free radical scavenging capacity (RSC), together with effects on lipid peroxidation (LP). RSC was assessed measuring the scavenging activity of the essential oils on 2,2-diphenyl-1-picrylhydrazil (DPPH(*)) and OH(*) radicals. Effects on LP were evaluated following the activities of essential oils in Fe(2+)/ascorbate and Fe(2+)/H(2)O(2) systems of induction. Essential oils exhibited very strong RSCs, reducing the DPPH radical formation (IC(50)) in the range from 0.17 (oregano) to 0.39 microg/mL (basil). The essential oil of T. vulgaris exhibited the highest OH radical scavenging activity, although none of the examined essential oils reached 50% of neutralization (IC(50)). All of the tested essential oils strongly inhibited LP, induced either by Fe(2+)/ascorbate or by Fe(2+)/H(2)O(2). The antimicrobial activity was tested against 13 bacterial strains and six fungi. The most effective antibacterial activity was expressed by the essential oil of oregano, even on multiresistant strains of Pseudomonas aeruginosa and Escherichia coli. A significant rate of antifungal activity of all of the examined essential oils was also exhibited.

Authors+Show Affiliations

Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Serbia and Montenegro.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16506839

Citation

Bozin, Biljana, et al. "Characterization of the Volatile Composition of Essential Oils of some Lamiaceae Spices and the Antimicrobial and Antioxidant Activities of the Entire Oils." Journal of Agricultural and Food Chemistry, vol. 54, no. 5, 2006, pp. 1822-8.
Bozin B, Mimica-Dukic N, Simin N, et al. Characterization of the volatile composition of essential oils of some lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils. J Agric Food Chem. 2006;54(5):1822-8.
Bozin, B., Mimica-Dukic, N., Simin, N., & Anackov, G. (2006). Characterization of the volatile composition of essential oils of some lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils. Journal of Agricultural and Food Chemistry, 54(5), 1822-8.
Bozin B, et al. Characterization of the Volatile Composition of Essential Oils of some Lamiaceae Spices and the Antimicrobial and Antioxidant Activities of the Entire Oils. J Agric Food Chem. 2006 Mar 8;54(5):1822-8. PubMed PMID: 16506839.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the volatile composition of essential oils of some lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils. AU - Bozin,Biljana, AU - Mimica-Dukic,Neda, AU - Simin,Natasa, AU - Anackov,Goran, PY - 2006/3/2/pubmed PY - 2006/5/9/medline PY - 2006/3/2/entrez SP - 1822 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 5 N2 - The essential oils of Ocimum basilicum L., Origanum vulgare L., and Thymus vulgaris L. were analyzed by means of gas chromatography-mass spectrometry and assayed for their antioxidant and antimicrobial activities. The antioxidant activity was evaluated as a free radical scavenging capacity (RSC), together with effects on lipid peroxidation (LP). RSC was assessed measuring the scavenging activity of the essential oils on 2,2-diphenyl-1-picrylhydrazil (DPPH(*)) and OH(*) radicals. Effects on LP were evaluated following the activities of essential oils in Fe(2+)/ascorbate and Fe(2+)/H(2)O(2) systems of induction. Essential oils exhibited very strong RSCs, reducing the DPPH radical formation (IC(50)) in the range from 0.17 (oregano) to 0.39 microg/mL (basil). The essential oil of T. vulgaris exhibited the highest OH radical scavenging activity, although none of the examined essential oils reached 50% of neutralization (IC(50)). All of the tested essential oils strongly inhibited LP, induced either by Fe(2+)/ascorbate or by Fe(2+)/H(2)O(2). The antimicrobial activity was tested against 13 bacterial strains and six fungi. The most effective antibacterial activity was expressed by the essential oil of oregano, even on multiresistant strains of Pseudomonas aeruginosa and Escherichia coli. A significant rate of antifungal activity of all of the examined essential oils was also exhibited. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16506839/Characterization_of_the_volatile_composition_of_essential_oils_of_some_lamiaceae_spices_and_the_antimicrobial_and_antioxidant_activities_of_the_entire_oils_ L2 - https://doi.org/10.1021/jf051922u DB - PRIME DP - Unbound Medicine ER -