Background: The essential oils of aromatic plants are increasingly used as new biocontrol alternative agents against microbial strains and insect pests of fruits and vegetables, because of their specificity of biodegradable nature. Objective: This work, treats for the first time the chemical composition, antioxidant, antifungal and insecticidal activities of the essential oils obtained from Echinops spinosus and Carlina vulgaris from Algeria. Methods: The chemical compositions of oils were investigated using GC-FID and GC/MS. Antioxidant activity was assessed using three methods (2,2-diphenyl-1-picrylhydrazyl, Ferric-Reducing Antioxidant Power (FRAP) and β-carotene assay). Fumigation toxicity of E. spinosus and C. vulgaris essential oils was tested against Bactrocera oleae pests of olives. Results: Eighteen and thirteen components representing 95.4 and 97.9% were identified in root essential oils from Echinops spinosus and Carlina vulgaris, respectively. Polyacetylenes were the majority compounds of essential oils. 5.(But-1-yn-3-enyl).2,2′.bithiophene and α-terthienyle were highly dominants in the E. spinosus essential oil from the roots (54.4 and 26.3%, respectively). Roots of C. vulgaris produce an essential oil dominated by carlina oxide (33.7%) and 13-methoxy carlina oxide (11.5%). Comparison of the antioxidant activity of E. spinosus essential oil showed more important antioxidant effect than C. vulgaris essential oil and the synthetic antioxidant (BHT). Evaluation of the antifungal activity showed an interesting efficiency of both essential oils against P. expansum and A. niger with EC50s varied from 5 to 14.5 mg/L. C. arvensis essential oil exhibited good larvicidal properties. At the concentration of 325 μL/L air, the oil caused mortality of 100% for Bactrocera Oleae adults after 24 h of exposure. Conclusion: Both essential oils rich to polyacetylenes and polythiophenes.components have shown interesting biological activities, which suggests that plants have the potential to be used as biopesticides and provide an alternative to chemical pesticides.
Background: Carthamus caeruleus belongs to the Asteraceae family. The roots are traditionally used as healing agents. They help to heal burns and treat skin diseases. They are also used against joint inflammation and are very effective against diseases such as irritable bowel syndrome for cancer patients. Objectives: The purpose of this work was i) to study the chemical composition of i) the essential oil and hydrosol extract of Carthamus caeruleus, ii) to isolate the major component of both extracts and iii) to evaluate their antioxidant, antifungal and insecticidal activities. Methods: The essential oil and hydrosol extract obtained from the roots were studied by GC and GC/MS. The antioxidant activities were performed using two different methods i) Radical scavenging activity (DPPH) and ii) the Ferric-Reducing Antioxidant Power (FRAP), using BHT as a positive control. Whereas, the antifungal activity of the essential oil and Carlina oxide was investigated against plant fungi. The fumigation toxicity of C. caeruleus essential oil besides Carlina oxide was evaluated against adults of Bactrocera oleae better known as the olive fly. Results: The essential oil and hydrosol extract were mainly represented by acetylenic compounds such as carline oxide and 13-methoxy carline oxide. Carlina oxide was isolated and identified by 1H and 13C NMR spectroscopic means. The results showed that Carlina oxide presented interesting antioxidant and antifungal properties, while C. caeruleus root essential oil had better insecticidal activity. Furthermore, Carlina oxide has demonstrated promising in vivo antifungal activity to control infection of apples by Penicillium expansum. Conclusion: Carlina oxide can be used as a natural food preservative and alternative to chemical fungicides to protect stored apple against Penicillium expansum.
Background: Atractylis gummifera is a cosmopolitan species that is particularly abundant in the Mediterranean regions. It has been used to treat many diseases, including intestinal parasites, ulcers, snakebite poisoning, hydrops and drowsiness. As part of our research program on natural compounds with biological activities, the objective of this study was to determine for the first time the chemical composition and biological activities of essential oils of Atractylis gummifera during beginning of the vegetative cycle (March), beginning of the flowering stage (April) and full bloom (May/June). Methods: The essential oils were obtained by means of hydrodistillation and its components were analyzed using gas chromatography and mass spectrometry (GC/MS). The antioxidant properties were evaluated using two different methods i) Radical scavenging activity (DPPH) and ii) β-carotene bleaching assay. Whereas, the antifungal activity of the essential oils was investigated against five plant fungi. The fumigation toxicity of essential oils was evaluated against adults of Bactrocera oleae better known as the olive fly. Results: The essential oil produced from the plant taken at the beginning of the vegetative cycle (March) had a high level of non-terpenic aliphatic compounds. On the other hand, the essential oil obtained during the period from the beginning of the flowering stage (April) showed that its proportion of non-terpene compounds decreased and that of sesquiterpene compounds increased. Finally, the essential oils obtained during the period from full bloom (May/June) consisted mainly of acetylene compounds such as carlina oxide and 13-methoxy carlina oxide. The results showed that essential oils from plants at full bloom presented interesting antioxidant and antifungal properties, while essential oil produced from plants at the beginning of the vegetative cycle (Mars) and at the beginning of the flowering stage (April) had better insecticidal activity. Conclusion: The data presented here constitutes new findings in the field of the chemical characterization and biological potential of A. gummifera.
Background: The microorganisms such as Penicillium expansum and Botrytis cinerea are well‐known pathogens in apples and during postharvest. To protect apples from these pathogens, chemical control methods were exercised. Objective: The main objective of this work was to study the chemical composition, the in-vitro and in-vivo antifungal properties of essential oil and hydrosol extract of Marrubium vulgare. Methods: In this work, the air-dried aerial parts of Marrubium vulgare were hydrodistilled in a Clevenger-type apparatus. The essential oil and hydrosol extract isolated were analyzed using gas chromatography (GC) and mass spectrometry (GC/MS). The in-vitro antifungal activity of the both extracts was investigated against tree plant fungi using radial growth technique. The effect of the essential oil and hydrosol extract on disease development of apple caused by Penicillium expansum in the in-vivo conditions was assessed. Results: The essential oil of Marrubium vulgare was characterized principal by E-β-caryophyllene (23.5%), E-β-farnesene (21%), α-humulene (14.8%), β-bisabolene (11.1%), caryophyllene oxide (6.8%) and phytol (3.1%). While, the methyl-eugenol (65.5%), α-Bisabolol (12.5%), linalool (6.5%) and caryophyllene oxide (6.2%) were the major compounds of hydrosol extract. The result of in-vitro antifungal activity of hydrosol extract showed an interesting antifungal inhibition against Botrytis cinerea, Penicillium expansum and Alternaria alternata with percent inhibition ranging from 77% to 89% at low concentration of 0.15 mL/L. The essential oil was found to inhibit the growth of Penicillium expansum in a dose dependent manner, with percentage of inhibition of 100 % at 30 mL/L. Furthermore, essential oil and hydrosol extract have demonstrated promising in-vivo antifungal activity to control infection of apples by Penicillium expansum up to 25th day of storage, compared with the control. Conclusion: Thus, hydrosol extract of Marrubium vulgare can be used as a potential source to develop cheaper control agents to manage fungal diseases of apple fruits.
Aim and Objective:: Nowadays, developing effective antibiotics for bacteria control has become difficult due to increased resistance to the available medicines in the market. Essential oils have very interesting biological properties; some of their components have very powerful antiviral and antibacterial properties. Carthamus caeruleus is a plant that has antibacterial and antioxidant activity due to the presence of an acetylenic compound, Carlina oxide. The aim of this work was to provide for the first time the chemical modifications to the structure of Carlina oxide and the in-silico study of these analogues. Materials and Methods:: The essential oil of Carthamus caeruleus was extracted by steam distillation in a Clevenger-type apparatus. Carlina oxide component was separated by column chromatography. Five new analogues were synthetized and identified by spectroscopic analyses (RMN, IR and SM). Molecular docking simulation study was performed using Molecular Operating Environment software (MOE) on three enzymes of bacterial origin (Streptococcus pyogenesis and Enterococcus faecalis). Results:: Five new compounds derived from Carlina oxide were synthesized (IM8-IM12), and their structures were characterized by infrared (IR), 1H and 13C nuclear magnetic resonance (NMR). The new synthesized compounds were evaluated as mSpeB, DHFR from Enterococcus faecalis and DNA gyrase inhibitors by a docking analysis using MOE. These results show interesting ligand interactions with the three enzymes, and the best result was attributed to the complexes formed with IM9, which had the lowest score. Conclusion:: In fact, these new compounds could lead to powerful approaches for the research and development of new antibiotics.
Aim and Objective: Synthetic antioxidants and anti-inflammatories are widely used by the food and pharmaceutical industries. Like any synthetic product, these are toxic and represent a significant health risk. The objective of this study was to determine the chemical composition of Anacyclus valentinus essential oil and its oxygenated fraction, as well as their in-vitro antioxidant and anti-inflammatory properties. Materials and Methods: The essential oil was hydrodistilled using a Clevenger-type device and the oxygenated fraction was obtained by column chromatography using diethyl ether. The essential oil and its oxygenated fraction were analysed by GC and GC/MS. The antioxidant activities were performed using three different methods Radical scavenging activity (DPPH), β-carotene bleaching test, and the Ferric-Reducing Antioxidant Power (FRAP), using BHT as a positive control. The activity of anti-inflammatory of essential oil and its oxygenated fraction was assessed by the protein denaturation method using the diclofenac sodium as a positive control. Results: The essential oil of Anacyclus valentinus was represented mainly by oxygenated sesquiterpene compounds (37.7%), hydrocarbon sesquiterpenes (14.7%), oxygenated monoterpenes (18.4%) and non-terpenic compounds (15.6%). The oxygenated fraction was composed mainly of oxygenated sesquiterpenes (40.6%), oxygenated monoterpenes (38.5%), and non-terpene compounds (19.4%). Essential oil and hydrosol extract showed antioxidant activity. The most potent activity was observed by the oxygenated fraction in the DPPH (IC50 = 8.2 mL/L) and β-carotene bleaching (IC50 = 5.6 mL/L) tests. While the essential oil of A. valentinus showed very good anti-inflammatory activity with an IC50 of 0.3 g/L higher than that of diclofenac (IC50= 0.53 g/L). Conclusion: The results showed that the essential oil and the oxygenated fraction of A. valentinus are rich in sesquiterpene compounds and possess interesting antioxidant and anti-inflammatory properties. However, other studies are necessary to be able to offer these extracts to the pharmaceutical and food industries.
Aim and Objective: Oxidative stress is implicated in the development and progression of many disease. Some of appropriate actions that could be initiated to taken to resolve the problem of these diseases are search for new antioxidant substances isolated from plants. The aims of this study were to study the intraspecies variations of A. verticillata and C. caeruleus essential oils from 8 locations using statistical analysis, the in vitro antioxidant properties of collective essential oils and in combinations. Materials and Methods: The essential oils were analyzed by GC and GC-MS. The intraspecies variations of the essential oil compositions were discussed using principal component analysis (PCA) and cluster analysis (CA). The antioxidant properties were evaluated DPPH-radical scavenging activity and β-carotene bleaching test. Results: The main components of Ammoides verticillata collective essential oil (Coll EO) were thymol (30.5%), carvacrol (23.2%), p-cymene (13.1%), limonene (12.5%) and terpinene-4-ol (12.3%). While roots of Carthamus caeruleus essential oil were dominated by carline oxide (86.2%). The chemical variability allowed the discrimination of two main Groups for both Coll EOs. A direct correlation between the altitudes, climate and the chemical compositions was evidenced. Ammoides verticulata and Carthamus caeruleus Coll Eos showed good antioxidant activity. In binary mixture, the interaction both Coll Eos and between oils rich of thymol and/or carvacrol with carlina oxide produced the best synergistic effects, compared to individual essential oils and the synthetic antioxidant (BHT). Conclusion: Ammoides verticillata and Carthamus caeruleus essential oil blends can be used as a natural food preservative and alternative to chemical antioxidants.
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