Changes in essential oil composition and phenolic fraction in Rosmarinus officinalis L. var. typicus Batt. organs during growth and incidence on the antioxidant activity

2013 ◽  
Vol 43 ◽  
pp. 412-419 ◽  
Author(s):  
Zaouali Yosr ◽  
Chograni Hnia ◽  
Trimech Rim ◽  
Boussaid Mohamed
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oil Composition ◽  
Rosmarinus Officinalis ◽  
Oil Composition ◽  
Phenolic Fraction ◽  
Rosmarinus Officinalis L

Effect of bioclimatic area on the essential oil composition and antibacterial activity of Rosmarinus officinalis L.

Food Control ◽  
2013 ◽  
Vol 30 (2) ◽  
pp. 463-468 ◽  
Author(s):  
María J. Jordán ◽  
Vanesa Lax ◽  
María C. Rota ◽  
Susana Lorán ◽  
José A. Sotomayor
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Essential Oil Composition ◽  
Rosmarinus Officinalis ◽  
Oil Composition ◽  
Rosmarinus Officinalis L

Evaluation of antioxidant and antimicrobial activity of Ziziphora ‎clinopodiodes essential oil eluted at different times

2020 ◽  
Vol 16 ◽  
Author(s):  
Mojgan Alizadeh ◽  
Akram Arianfar ◽  
Ameneh Mohammadi
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Positive Control ◽  
Essential Oil Composition ◽  
Oil Composition ◽  
Citronellic Acid ◽  
Antimicrobial And Antioxidant Activity

Objective: Ziziphora clinopodioides is an edible medicinal plant belongs to the Labiatae family that widespread all over Iran. It used as culinary and also in cold and cough treatments in Iran. The aim of present work was to evaluate the effect of different timeframes during the hydrodistillation on essential oil composition, antimicrobial and antioxidant activity. Materials and Methods: The essential oil of Z. clinopodiodes was extracted via hydrodistillation with Clevenger apparatus. The fractions of essential oil were captured at 6 times from the beginning of the distillation: (10, 20, 60, 120, 180 and 240 min). The fractions of essential oil were analyzed by GC/MS and their antibacterial, antifungal and antioxidant activities were studied by Disk - well diffusion and DPPH methods respectively. Results: Six distillation times and whole essential oil were captured during the hydrodistillation. Essential oil yield dropped off significantly during distillation progressed (1.0% for 10 min and 0.025 for 240 min). 1,8 Cineol, Isomenthone, Pulegone, Piperitenone and Citronellic acid were major compounds in fractions and they were affected by distillation times. Pulegone was major compound in all of essential oils. In antioxidant activity assay, whole essential oil was stronger than was stronger than positive control and fractions of essential oil, because of higher levels of Isomenthone, Piperitenone and Citronellic acid. Strongest antimicrobial activity against S. aureus, E. coli and C. albicans was observed from 10 min fraction. Conclusion: Our results indicated that distillation time can create essential oils with specific properties and we can achieve to more efficient essential oil in short times.

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