Antimicrobial and antioxidant activities of the essential oil and various extracts of Salvia tomentosa Miller (Lamiaceae)

Tepe, Bektaş; Daferera, Dimitra; Sökmen, Atalay; Sökmen, Münevver; Polissiou, Moschos G.

doi:10.1016/j.foodchem.2003.09.013

Cited by 594 publications

(405 citation statements)

References 41 publications

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“…In previous studies, it has been found that limonene in the composition of EO CVV has antifungal properties and that limonene, α-pinene and linalool have strong antimicrobial effects (Wilkins et al, 2007). The results regarding the antimicrobial activity of EO CVV in our study are compatible with other studies on different orange cultivars (Fisher & Phillips, 2006;Pengelly, 2004;Rahman et al, 2010;Subba et al, 2006;Tepe et al, 2005). Also, it was also determined that the antimicrobial effects of EWP in foods reported in previous studies also apply to EWPP based edible films; using EWPP+ EO CVV together increased this effect.…”

Section: Resultssupporting

confidence: 91%

Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese

Kavas

2016

Food Sci. Technol

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In this study, the effects of edible film (EWPP CVV ) produced by the addition (2% v/v) orange essential oil (EO CVV ) to sorbitol (3% w/v) egg white protein powder (EWPP) based film on the physico-chemical and antibacterial properties, appearance (color, structure, brightness) and odor of kashar cheese were studied .Cheese samples were separately coated with these films and stored at +4°C for 30 days. Analyses were performed on the 1st, 7th, 15th and the 30th days of storage. During storage, the inner and outer hardness values during storage of the samples coated with EWPP CVV were lower than of those coated with EWPP. With the addition of EO CVV to the film, the antimicrobial effects on of the studied microorganisms increased. EWPP film was brighter and more transparent compared to EWPP CVV . The color of EWPP CVV was more yellowish.Keywords: egg white protein powder; edible films; orange essential oil; kashar cheese.Practical Application: Edible films containing essential oils provide new ways to enhance microbial safety and shelf-life of foods by direct and/or indirect contacts of the antimicrobials in the films with the food. The incorporation of essential oils into Egg White Protein Powder based edible film applied onto kashar cheese helps to reduce microbial load during storage. EWPP CVV offer the potential for all natural antimicrobials for use in improving the safety of organic or all natural foods.

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Section: Resultssupporting

confidence: 91%

Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese

Kavas

2016

Food Sci. Technol

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“…Total phenols were estimated according to the Folin-Ciocaulteau method (Tepe, Daferera, Sokmen, Sokmen, & Polissiou, 2005). Plant extracts were diluted to the concentration of 1 mg/mL, and aliquots of 0.5 mL were mixed with 2.5 mL of Folin-Ciocalteu reagent and 2 mL of NaHCO 3 (7.5%).…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Natural antioxidants isolated from Schinus areira leaves by ultrasound-assisted extraction

Celaya¹,

Viturro

Silva³

et al. 2016

IJFS

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The aim of this study was to optimize the extraction of antioxidant compounds from Schinus areira leaves using ultrasound assisted extraction and response surface methodology. The effect of sonication time and plant material:solvent ratio were used to optimize the recovery. Results showed that a high recovery of antioxidant compounds from leaves of three different S. areira specimens was achieved under optimized conditions. The leaf extracts obtained displayed a DPPH (1,1-Diphenyl-2-picrylhydrazyl) radical scavenging activity analogous to the well-known antioxidant trolox (EC50 = 23-46 vs 36.1 µg/mL, respectively). In addition, these extracts showed a good potency to eliminate superoxide and nitric oxide-radicals as well as a moderate antimicrobial activity against gram positive Staphylococcus aureus and Enterococcus faecalis and yeast. HPLC chromatography analysis of the three S. areira leaf extracts showed different high contents of kaempferol-3-O-rutinoside, quercetin-3-O-galactoside and 3-O-caffeoylquinic acid. The results showed that the S. areira leaf extracts contained a high amount of antioxidant phenolic compounds, which might be a valuable source to be used as additives in plant-based foods.

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“…Most Salvia species are rich in essential oils, and various biologically active monoterpenoid/sesquiterpenoid have been reported in them possessing diverse biological activities such as antioxidant [8,9], anti-inflammatory [9,10], analgesic [11], anticonvulsant, anti-ulcerogenic, tranquillizing activities [12] and antibacterial activities [13]. Furthermore, the Salvia species, often pleasantly aromatic plants of potential economic interest, comprise the majority of the essential oil rich genera of the Lamiaceae, and particularly tend to accumulate monoterpenoid-rich essential oils.…”

Section: Introductionmentioning

confidence: 99%

ESSENTIAL AND FIXED OIL CHEMICAL COMPOSITIONS OF THE SEEDS FROM THE ENDEMIC SPECIES Salvia Sharifii RECH. F. & ESFAND

Alipour-Gougeh

Asgarpanah

2015

J. Chil. Chem. Soc.

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The essential oil content in the seeds of Salvia sharifii growing wild in south of Iran was found to be 0.2% (v/w). The essential oil was analyzed by GC and GC-MS. Twenty eight constituents, representing 85.0 % of the seeds essential oil were identified. The major components of the S. sharifii seeds essential oil were identified as sclareol (21.9%) and n-decane (17.3%). The fixed oil content and fatty acid composition of the seeds were also analyzed in order to determine their potential for human or animal consumption. The oil content in these edible seeds was found to be 19.9 %. The oil was analyzed by GC and GC/MS and five fatty acids identified which constituted 88.0 % of the oil. The main fatty acids of the oil were characterized as linoleic acid (39.7%) and linolenic acid (36.7%).

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Antimicrobial and antioxidant activities of the essential oil and various extracts of Salvia tomentosa Miller (Lamiaceae)

Cited by 594 publications

References 41 publications

Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese

Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese

Natural antioxidants isolated from Schinus areira leaves by ultrasound-assisted extraction

ESSENTIAL AND FIXED OIL CHEMICAL COMPOSITIONS OF THE SEEDS FROM THE ENDEMIC SPECIES Salvia Sharifii RECH. F. & ESFAND

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