Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature

Djenane, Djamel; Aïder, Mohammed; Yangüela, Javier; Idir, Lamia; Gómez, Diego E.; Roncalés, Pedro

doi:10.1016/j.meatsci.2012.06.019

Cited by 130 publications

(96 citation statements)

References 47 publications

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“…57 The antioxidant activity of EO from Lavandula species was attributed to the presence of monoterpene hydrocarbons. 55,58 For example, essential oil from L. stoechas was linked to the presence of α-Pinene and Limonene. 55 Similarly, the antioxidant activity of essential oil from L. angustifolia was attributed to the presence of Camphene, Limonene, Ocimene, Terpinene, α-Pinene and β-Pinene.…”

Section: Reomentioning

confidence: 99%

“…55 Similarly, the antioxidant activity of essential oil from L. angustifolia was attributed to the presence of Camphene, Limonene, Ocimene, Terpinene, α-Pinene and β-Pinene. 58 Moreover, α-Pinene and Limonene rich essential oil prevented against lipid peroxidation in vitro and improved the ability of yeast cells to adapt to reactive oxygen species. 59 The scavenging effect of β-Pinene and Limonene and their ability to protect deoxyribose against degradation by free radicals have been demonstrated.…”

Section: Reomentioning

confidence: 99%

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Designing monographs for Rosmarinus officinalis L. and Lavandula angustifolia L.: Two Lebanese species with significant medicinal potentials

Koleilat¹,

Raafat²,

El-Lakany³

et al. 2017

Phcog J

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Introduction:The world health organization recommends validating medicinal plants to ensure safety and efficacy. Lavandula is valued for the production of essential oil used in aromatherapy. Rosmarinus is known for its folk use as anti-oxidant and antidiabetic. This study aims to design monographs for Rosmarinus officinalis (Linn.) and Lavandula angustifolia (Linn.) cultivated, in conditions similar to their natural habitat, at Beirut Arab University botanical garden. Also screening the antioxidant activity of both plants, and assessing the antidiabetic effect of R. officinalis (Linn.). Methods: macroscopic and microscopic examination, hydrodistillation to obtain essential oils (EOs), thin layer chromatography, Gas chromatography-Mass spectrometry, and physiochemical properties of the EOs were determined. The antioxidant effect of the EOs is determined by DPPH assay. The antidiabetic effect of Rosemary EO is investigated using alloxan-induced diabetic mice. Results: the qualities of studied species are in agreement with the standards described in WHO monographs and in the British pharmacopeia. Composition of the EO produced from either Rosemary (REO) or Lavender (LEO) collected at different months showed differences. The EO of both showed significant antioxidant effects in DPPH assay (p<0.05). In vivo investigation of the antidiabetic effect of REO showed a significant antidiabetic effect in diabetic mouse model (p<0.05). Conclusion: both plant species and their EOs fulfilled most of standards specified by the British Pharmacopeia 2013. Rosemary collected in April (Spring) showed the best antioxidant activity. Lavender collected in September (Early Fall) showed the best antioxidant activity. REO revealed significant lowering in blood glucose level at the dose of 110 mg/kg.

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Section: Reomentioning

confidence: 99%

Section: Reomentioning

confidence: 99%

Designing monographs for Rosmarinus officinalis L. and Lavandula angustifolia L.: Two Lebanese species with significant medicinal potentials

Koleilat¹,

Raafat²,

El-Lakany³

et al. 2017

Phcog J

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“…One of the essential oils used in aromatherapy is lavender. Lavandula angustifolia Mill (Lavender) is well known as a powerful aromatic and medicinal herb (Djenane et al, 2012). The active ingredients of essential oil of lavender can quickly be absorbed through skin and their sedative, antidepressant, and muscular relaxant effects, as well as their positive effects on the quality of sleep and feeling of wellbeing have been shown (Gedney et al, 2004;Ejder Apay et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effects of Aromatherapy Massage on the Sleep Quality and Physiological Parameters of Patients in a Surgical Intensive Care Unit

Özlü¹,

Bilican²

2017

Afr J Tradit Complement Altern Med

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Background: Surgical pain is experienced by inpatients with clinical, disease-related concerns, unknown encounters after surgery, quality of sleep, restrictions in position after surgery is known to be serious. The study was conducted to determine the effect of aromatherapy massage on quality of sleep and physiological parameters in surgical intensive care patients. Materials and Methods: This is an experimental study. The sample of this study consisted of 60 patients who were divided into two groups as experimental group and control group including 30 patients in each one. The participants were postoperative patients, absent complications, who were unconscious and extubated. A data collection form on personal characteristics of the patients, a registration form on their physical parameters and the Richards-Campbell Sleep Scale (RCSQ) were used to collect the data of the study. Results: The Richards-Campbell Sleep Scale indicated that while the experimental group had a mean score of 53.80 ± 13.20, the control group had a mean score of 29.08 ± 9.71 and there was a statistically significant difference between mean scores of the groups. In a comparison of physiologic parameters, only diastolic blood pressure measuring between parameters in favor of an assembly as a statistically significant difference was detected. Conclusions: Results of the study showed that aromatherapy massage enhanced the sleep quality of patients in a surgical intensive care unit and resulted in some positive changes in their physiological parameters.

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“…In this regard, the antimicrobial properties of EOs have been known for a long time and continue to be the subject of several studies that evaluate their microbial potential as alternatives to chemical agents in Food industries (Hammer, Carson, & Riley, 1999;Djenane et al, 2009;Djenane et al, 2012b). Thus, the objective of this study was to determine the in vitro anti-Salmonella activity of the EOs extracted from the leaves of E. globulus (Eucalyptus), L. angustifolia (Lavender), and S. hortensis (Summer savory) in relation to their chemical compositions and to evaluate the antibacterial activity of these EOs when added to liquid whole eggs stored at 7 ± 1ºC (to simulate Algerian abuse refrigeration conditions) under aerobic conditions for 6 days.…”

Section: Introductionmentioning

confidence: 99%

Use of Essential Oils as Natural Food Preservatives: Effect on the Growth of Salmonella Enteritidis in Liquid Whole Eggs Stored Under Abuse Refrigerated Conditions

Djenane¹,

Yangüela²,

Roncalés³

et al. 2013

JFR

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The steam distillation-extracted essential oils (EOs) of three aromatic plants from the Kabylie region of Algeria (Eucalyptus globulus, Lavandula angustifolia, and Satureja hortensis) were analyzed by gas chromatography coupled with mass spectrometry (GC/MS). The primary compounds from these EOs were 1,8-cineole (81.70%) for Eucalyptus globulus, 1,8-cineole (37.80%) and -caryophyllene (20.90%) for Lavandula angustifolia, and carvacrol (46.10%), p-cymene (12.04%), and -terpinene (11.43%) for Satureja hortensis. To test the antibacterial properties of the EOs, agar diffusion and microdilution methods were used for Salmonella enterica serovar Enteritidis CECT 4300. The results revealed that all of the EOs possessed a significant anti-Salmonella activity. The inhibition diameters for Lavandula angustifolia and Eucalyptus globulus were 41.30 and 35.26 mm, respectively, whereas the essential oil (EO) of Satureja hortensis showed a stronger anti-Salmonella activity (51.15 mm) when compared to the two other EOs. The minimum inhibitory concentration values ranged from 1 to 8 μL/mL, and the MIC value of the Lavandula angustifolia EO was the lowest (1 μL/mL). Moreover, the anti-Salmonella activity of the EOs added at various concentrations to liquid whole eggs was investigated, and the results showed that the antibacterial effect is proportional to the quantity of EO added to the product. Based on the observed anti-Salmonella activity, the EOs tested are promising natural alternatives for the preservation of liquid whole eggs stored at 7 ± 1ºC to simulate Algerian refrigeration conditions.

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Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature

Cited by 130 publications

References 47 publications

Designing monographs for Rosmarinus officinalis L. and Lavandula angustifolia L.: Two Lebanese species with significant medicinal potentials

Designing monographs for Rosmarinus officinalis L. and Lavandula angustifolia L.: Two Lebanese species with significant medicinal potentials

Effects of Aromatherapy Massage on the Sleep Quality and Physiological Parameters of Patients in a Surgical Intensive Care Unit

Use of Essential Oils as Natural Food Preservatives: Effect on the Growth of Salmonella Enteritidis in Liquid Whole Eggs Stored Under Abuse Refrigerated Conditions

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