Antibacterial and Antioxidant Activities of Rosemary (Rosmarinus officinalis L.) Essential Oil Growing in Djelfa (Algeria)

Lakehal, Samah; Chaouia, C.; Benrebiha, F.

doi:10.1007/978-3-319-70548-4_364

Cited by 2 publications

(1 citation statement)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…After those four, the EOs with higher antioxidant activity are from R. officinalis leaf and M. piperita leaf. R. officinalis leaf EO has demonstrated less effectivity than those obtained by other authors that have reported IC 50 from 0.52 to 3.48 mg/mL [32][33][34][35][36]. However, in contrast, the scavenging activity is better than the reported by Risaliti et al [37] who obtained 25% of inhibition with 4.23 mg/mL of R. officinalis EO from a Greek company (our EO would need 3.77 mg/mL for this 25% of inhibition).…”

Section: Antioxidant Activity Of the Essential Oilsmentioning

confidence: 83%

Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities

Montijo-Prieto

Razola-Díaz

Gómez-Caravaca

et al. 2021

Biology

View full text Add to dashboard Cite

In the field of food preservation, encapsulated Essential Oils (EOs) could be the best non-toxic and eco-friendly tool for food preservative applications substituting the chemicals ones that have several disadvantages for the environment and health. Thirteen commercial EOs from plants, fruits, and vegetables were characterized by GC-MS. The antioxidant activity was measured by DPPH and ABTS techniques. Antimicrobial activity was assessed by agar well-diffusion method and the Minimum Inhibitory Concentration (MIC) by agar dilution method against six bacteria, Candida albicans, and Botrytis cinerea. All the EOs tested have demonstrated antioxidant activity in the range of IC50 0.01–105.32 mg/mL. Between them, cinnamon EOs were the best, followed by oregano and thyme EOs. Fennel EO showed the lowest radical scavenging. MIC values ranged from 0.14 to 9 mg/mL. C. cassia, thyme, and oregano EOs were the most effective against the bacterial species tested, and the yeast C. albicans. On the contrary, citric fruit EOs showed low or no inhibition against most bacterial strains. The percentages of inhibition of mycelia growth of B. cinerea ranged from 3.4 to 98.5%. Thyme, oregano, mint, and fennel EOs showed the highest inhibition.

show abstract