Antibacterial Effects of the Essential Oils of Commonly Consumed Medicinal Herbs Using an In Vitro Model

Sokóvić, Marina; Glamočlija, Jasmina; Marin, Petar D.; Brkić, Dejan; Griensven, L. J. L. D. van

doi:10.3390/molecules15117532

Cited by 500 publications

(382 citation statements)

References 25 publications

Supporting

Mentioning

333

Contrasting

Unclassified

Order By: Relevance

“…Antibacterial activity was evaluated according to a previously described methodology (Soković, Glamoćlija, Marin, Brkić, & van Griensven, 2010) Furthermore, the antifungal activity was evaluated using eight reference species: Aspergillus fumigatus (ATCC 1022), Aspergillus ochraceus (ATCC 12066), Aspergillus versicolor (ATCC 11730), Aspergillus niger (ATCC 6275), Penicillium funiculosum (ATCC 36839), Penicillium ochrochloron (ATCC 9112), Trichoderma viride (IAM 5061) and Penicillium verrucosum var. cyclopium (food isolate) (Soković & van Griensven, 2006).…”

Section: Evaluation Of Antimicrobial Propertiesmentioning

confidence: 99%

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

et al. 2018

View full text Add to dashboard Cite

A B S T R A C TMelissa officinalis (lemon balm) and its extracts have been frequently reported as possessing bioactive properties, offering the potential for use in development/enrichment of food products with additional functional capabilities, providing health benefits to consumers. The antioxidant, antibacterial and antifungal activity of lemon balm extract, as well as its potential hepatotoxicity were thoroughly evaluated. The extracts were then incorporated into cupcakes and their preserving effect, chemical composition, colour parameters and antioxidant activity were compared with those provided by potassium sorbate. In general, the variables with the largest differences among different storage times were energy level, sucrose, glucose, palmitic acid (C6:0) and oleic acid (C18:1n9). On the other hand, L * (top), a * (top), b * (top), pH, capric acid (C10:0) and lauric acid (C12:0) showed the greatest variation according to cupcake formulation. The results observed indicate that the lemon balm extract rich in rosmarinic acid can provide advantageous functional properties to bakery products.

show abstract

Section: Evaluation Of Antimicrobial Propertiesmentioning

confidence: 99%

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

et al. 2018

View full text Add to dashboard Cite

show abstract

“…They found that eugenol manifested the lowest and (-)-perillaldehyde the highest antimictobial activity. Sokovic et al [23] menthol, a-pinene, b-pinene, and thymol were the main components of the oils studied. Carvacrol manifested the highest and the broadest antimicrobial activity of all these oils.…”

mentioning

confidence: 99%

Cytotoxic, anti-carcinogenic and antioxidant properties of the most frequent plant volatiles

Slameñová¹,

Horváthová²

2013

neo

View full text Add to dashboard Cite

Flowers, berries, leaves, barks and roots of different plants have been used through the ages as a source of flavor in food and perfume preparations. The volatiles responsible for the flavor of botanicals can be extracted from the plant material as "essential oils" (EOs), called also volatile oils or ethereal oils. The term essential is intended to indicate that the oil is the fragrant essence of the plant from which it is extracted. EOs are constituted by hydrocarbons (monoterpenes and sesquiterpenes) and oxygenated compounds (alcohols, esters, ethers, aldehydes, ketones, lactones, phenols and phenol ethers). Of the numerous groups of naturally occurring compounds examined so far terpenes are known as fragrances and flavoring agents. The data reported in this review including the data obtained in our laboratory show that many of EOs exhibit a range of biological activities inclusive of antioxidative, anti-mutagenic and anti-carcinogenic activities. Most of them belong to phytochemicals with chemopreventive potential. On the other hand some herbal products can cause serious adverse effects. A complex research of toxic, genotoxic, anti-mutagenic and anti-carcinogenic effects of EOs is therefore very important.

show abstract

“…Similar results were reported by Roldan et al 21 against E. coli ATCC 25922, E. coli O157:H7, Salmonella enteritidis ATCC13076 and Salmonella typhimurium ATCC14028. However, Sokovic et al 14 signalled lowest result of MBC (3 μg/ml). The antibacterial activity of M. spicata essential oil could be attributed to the presence of carvone and limonene.…”

Section: Resultsmentioning

confidence: 99%

“…Our results are in agreement with those of Soković et.al. 14,15 They found that the yield of essential oil was 1.5 %. The yield of essential oils from M. spicata leaves harvested in three other regions of Algeria (Bejaia Saida and Setif) was 1.1%, 1.3% and 0.89%, respectively.…”

Section: Resultsmentioning

confidence: 99%

Chemical Composition, Antioxidant and In vitro Antibacterial Activities of Essential Oils of Mentha spicata Leaf from Tiaret Area (Algeria)

Selles

Kouidri

Bellik

et al. 2018

Dhaka Univ. J. Pharm. Sci

View full text Add to dashboard Cite

The antioxidant and antibacterial activities and the composition of essential oil of Mentha spicata from Tiaret area were evaluated. The essential oil was obtained by hydrodistillation. The antioxidant activity was determined by DPPH radical scavenging assay and reducing power. The antimicrobial activity was evaluated by the broth microdilution method against seven strains isolated from diarrhea of young calves. The essential oil was analyzed by GC-MS/GC-FID. A total of 116 compounds amounting of 99.92% of the total component of the oil were identified. The major component of the oil was carvone (63.59%).The antioxidant activity by DPPH assay showed IC 50 value of 21.1 ± 7.17 μg/ml, while the reducing power assay have resulted an EC 50 value of 2.28 ± 0.68 μg/ml. The results showed that the essential oil exhibited an MIC against all tested bacteria at 2.37 mg/ml to 4.75 mg/ml. The essential oil of M. spicata showed strong antioxidant and weak to moderate antibacterial activities.

show abstract

Antibacterial Effects of the Essential Oils of Commonly Consumed Medicinal Herbs Using an In Vitro Model

Cited by 500 publications

References 25 publications

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

Cytotoxic, anti-carcinogenic and antioxidant properties of the most frequent plant volatiles

Chemical Composition, Antioxidant and In vitro Antibacterial Activities of Essential Oils of Mentha spicata Leaf from Tiaret Area (Algeria)

Contact Info

Product

Resources

About