scholarly journals THE ANTIBACTERIAL ACTIVITIES OF AROMATHERAPY ESSENTIAL OILS OF LAVENDER (LAVANDULA ANGUSTIFOLIA MILL), ROSEMARY (ROSMARINUS OFFICINALIS L.) AND YLANG-YLANG (CANANGA ODORATA (LAMK.) HOOK) AGAINST AIRBORNE BACTERIA

2018 ◽  
Vol 9 (6) ◽  
pp. 71-75
Author(s):  
Insan Sunan Kurniawansyah ◽  
Soraya Mita Ratnawulan ◽  
Arif Budiman
Keyword(s):  
Essential Oils ◽  
Antibacterial Activities ◽  
Rosmarinus Officinalis ◽  
Airborne Bacteria ◽  
Lavandula Angustifolia ◽  
Rosmarinus Officinalis L ◽  
Cananga Odorata

scholarly journals Headspace/GC–MS Analysis and Investigation of Antibacterial, Antioxidant and Cytotoxic Activity of Essential Oils and Hydrolates from Rosmarinus officinalis L. and Lavandula angustifolia Miller

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1768
Author(s):  
Stefania Garzoli ◽  
Valentina Laghezza Masci ◽  
Sara Franceschi ◽  
Antonio Tiezzi ◽  
Pierluigi Giacomello ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Liquid Phase ◽  
Essential Oils ◽  
Vapor Phase ◽  
Biological Activities ◽  
Rosmarinus Officinalis ◽  
Lavandula Angustifolia ◽  
Oxygenated Monoterpenes ◽  
Main Components ◽  
Rosmarinus Officinalis L

In this work, essential oils (EOs) and hydrolates (Hys) of Rosmarinus officinalis L. and Lavandula angustifolia Mill., grown in Tuscany (Italy), were studied to describe their chemical composition and biological activities. The aromatic profile of the EOs liquid phase was carried out by gas chromatography–mass spectrometry (GC–MS), while the volatile composition of vapor phase EOs and Hys was performed by headspace (HS)/GC–MS. The obtained results show that monoterpene hydrocarbons (71.5% and 89.5%) were the main compounds, followed by oxygenated monoterpenes (26.0% and 10.5%) in the liquid and vapor phase of R. officinalis EO, respectively. The oxygenated monoterpenes were the main components of L. angustifolia EO, reaching 86.9% in the liquid phase and 53.7% in the vapor phase. Regarding Hys, they consisted only of oxygenated monoterpenes, and 1,8-cineole (56.2%) and linalool (42.9%), were the main components of R. officinalis and L. officinalis Hys, respectively. Their cytotoxicity was investigated on an SHSY5Y neuroblastoma cell line by thiazolyl blue tetrazolium bromide (MTT) test, showing a notable effect of the EOs with a time-independent manner of activity and half maximal effective concentration (EC50) values quite similar for the two plant species (from 0.05% to 0.06% v/v for the three time points evaluated). A measurable activity of Hys was also obtained although with higher EC50 values. The antibacterial activity against Escherichia coli ATCC® 25922, Pseudomonas fluorescens ATCC® 13525, Acinetobacter bohemicus DSM 102855 as Gram-negative bacteria and Kocuria marina DSM 16420, Bacillus cereus ATCC® 10876 as Gram-positive bacteria, was evaluated by the agar disk-diffusion method and the VPT (vapor phase test) to determinate the MIC (minimal inhibitory concentration) and the MBC (minimal bactericidal concentration) values. Both EOs possessed a high activity against all the bacterial strains with MIC values ranging from 0.19% to 3.13% v/v. Unlike EOs, Hys did not show an inhibition of the bacterial growth at the tested concentrations. Furthermore, antioxidant power was measured by 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt-based (ABTS•+) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing a remarkable ability to reduce radicals by both EOs; Hys were slightly less active. The findings highlighted that R. officinalis and L. angustifolia EOs and Hys have a chemical composition rich in bioactive molecules, which can exert different biological activities.

Chemical Composition, Antioxidant, and Antimicrobial Activities of Rosmarinus officinalis Essential Oil From Moroccan Middle Atlas

2019 ◽  
Vol 18 (3-4) ◽  
pp. 162-168 ◽  
Author(s):  
T. El Kamli ◽  
M. El Hamdani ◽  
N. Eloutassi ◽  
F. Errachidi ◽  
R. Chabir ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Steam Distillation ◽  
Antibacterial Activities ◽  
Microtiter Plate ◽  
Extraction Methods ◽  
Antimicrobial Activities ◽  
Rosmarinus Officinalis ◽  
Gas Chromatography Mass Spectrometry ◽  
Rosmarinus Officinalis L

This study was designed to evaluate antioxidant and antibacterial activities of essential oils from Rosmarinus officinalis obtained by three different extraction methods: DA: Artisanal distillation; the essential oils were obtained directly from small cooperatives using a very traditional (nonindustrial) method and based on the technique of Steam distillation; DI: Industrial distillation which is also based on steam distillation; and DC: hydrodistillation through Clevenger apparatus laboratory. The chemical analyses were carried out with gas chromatography/mass spectrometry (GC/MS); they identified 16 components representing more than 99.89% of the essential oil and indicate that the chemotype is 1,8-Cineole and varies according to the method used (DI: 49.09%, DA: 42.12%, and DC: 53.21%). The antioxidant activity was evaluated by the β-carotene bleaching test measuring percent inhibition of peroxidation in linoleic acid system. The disc diffusion and modified resazurin microtiter-plate assays were used, respectively, to evaluate the inhibition zones (IZ) and minimum inhibitory concentration (MIC) of Rosmarinus officinalis essential oil. In general, Rosmarinus officinalis L. essential oil showed a lower antioxidant and antimicrobial activity than 1,8-Cineole the major component of the essential oil.

scholarly journals Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables

2011 ◽  
Vol 44 (5) ◽  
pp. 1541-1548 ◽  
Author(s):  
Geíza Alves de Azeredo ◽  
Tânia Lúcia Montenegro Stamford ◽  
Pollyana Campos Nunes ◽  
Nelson Justino Gomes Neto ◽  
Maria Elieidy Gomes de Oliveira ◽  
...  
Keyword(s):  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Origanum Vulgare ◽  
Minimally Processed ◽  
Combined Application ◽  
Rosmarinus Officinalis L ◽  
Minimally Processed Vegetables

Effects of Rosmarinus officinalis L. as essential oils or in form of leaves supplementation on goat’s production and metabolic statute

2014 ◽  
Vol 47 (2) ◽  
pp. 451-457 ◽  
Author(s):  
Samir Smeti ◽  
Hadhami Hajji ◽  
Kahena Bouzid ◽  
Jaouida Abdelmoula ◽  
Fernando Muñoz ◽  
...  
Keyword(s):  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Rosmarinus Officinalis L
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