Application of mixture design for optimum antioxidant activity of mixtures of essential oils from Ocimum basilicum L., Origanum majorana L. and Rosmarinus officinalis L.

Baj, Tomasz; Baryluk, Andrew; Sieniawska, Elwira

doi:10.1016/j.indcrop.2018.02.006

Cited by 64 publications

(32 citation statements)

References 34 publications

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“…Synergistic antioxidant activity can be achieved when 1, 8‐Cineol and limonene (a major component of D. multicaule ) were combined while as mentioned, it was a concentration‐dependent phenomenon. The results are consistent with those reported by other investigators in combination design investigations for optimal antioxidant effect of the EOs combinations (Baj, Baryluk, & Sieniawska, 2018).…”

Section: Resultssupporting

confidence: 92%

Synergistic properties of Eucalyptus caesia and Dracocephalum multicaule Montbr & Auch essential oils: Antimicrobial activity against food borne pathogens and antioxidant activity in pear slices

Hashemi

Jafarpour

2020

J Food Process Preserv

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The objective of this study was to evaluate the possible synergistic interactions on antibacterial and antioxidant efficacy of two plant essential oils (EOs) Eucalyptus caesia Benth and Dracocephalum multicaule Montbr & Auch in vitro and in pear slices. Antibacterial combination effect was evaluated against seven important pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Shigella flexneri, Pseudomonas aeruginosa, Salmonella typhi, and Escherichia coli) using microbroth dilution, agar, and vapor diffusion methods. Fractional inhibitory concentration (FIC) and fractional bactericidal concentration (FBC) were performed to quantify the efficacy of target EOs in combination. An in vivo antibacterial assay was performed on treated pear slices during storage at 4 and 25°C. The in vitro and in vivo antioxidant effect of EOs both alone and in combination was assessed by DPPH free radical‐scavenging method. The results indicated that the examined EOs are more active against Gram‐positive than Gram‐negative bacteria and E. caesia EO exhibited more antibacterial activity compared to D. multicaule. The combination of E. caesia with D. multicaule EOs induced a synergistic effect against B. cereus, S. aureus, and L. monocytogenes, whereas caused an additive effect against E. coli, S. typhi, S. flexneri, and P. aeruginosa. Among all combination concentration treatment, 2:1 (vol/vol) (E. caesia + D. multicaule, respectively) was determined as the most effective concentration against target bacterial which was exhibited a good antimicrobial efficacy even in agar and vapor diffusion methods. The in vivo test also represented considerable antibacterial inhibitory effects of EOs combination treatments. The synergistic effect of the EO combination was also evident in the total soluble phenolic and antioxidant activity in pear slices. The results provide evidence that E. caesia/D. multicaule EO combination can be used as a potential source of effective natural antibacterial and antioxidant agents. Practical applications Deterioration of fruits during storage can be reduced by avoiding damage to the fruit through harvesting and subsequent handlings and storage in cold or under changed atmosphere environment. The main issue of fresh fruit is susceptible to spoilage through storage. Therefore, preservatives are essential for increase of shelf‐life of food products. However, society needs more safe and natural preservatives with increased shelf‐life. Among natural antimicrobial agents, essential oils can be used as antibacterial, antifungal, and antioxidant in food industry.

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Section: Resultssupporting

confidence: 92%

Synergistic properties of Eucalyptus caesia and Dracocephalum multicaule Montbr & Auch essential oils: Antimicrobial activity against food borne pathogens and antioxidant activity in pear slices

Hashemi

Jafarpour

2020

J Food Process Preserv

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“…From the DPPH scavenging activity assay, the EO showed an IC 50 = 13.21 μg∙mL −1 , while nanoemulsion and gallic acid showed IC 50 = 10.47 μg∙mL −1 and 7.90 μg∙mL −1 , respectively, indicating that the EOs exhibited good antioxidant activity. Baj et al [ 126 ] designed a mixture of marjoram (16% of linalyl acetate, 14.7% of linalool), basil (75.1% of methyl chavicol) and rosemary (16.6% of α-pinene, 15.2% eucalyptol, and 15.1% of camphor) EOs and evaluated the antioxidant activity. They observed an intermediate activity to the pure basil EO (48.6%).…”

Section: Bioactive Compounds From Eos Of Spice Plantsmentioning

confidence: 99%

Bioactive Natural Compounds and Antioxidant Activity of Essential Oils from Spice Plants: New Findings and Potential Applications

et al. 2020

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Spice plants have a great influence on world history. For centuries, different civilizations have used them to condiment the foods of kings and nobles and applied them as embalming preservatives, perfumes, cosmetics, and medicines in different regions of the world. In general, these plants have formed the basis of traditional medicine and some of their derived substances have been utilized to treat different human diseases. Essential oils (EOs) obtained from these plants have been also used as therapeutic agents and have shown supportive uses in remedial practices. The discovery and development of bioactive compounds from these natural products, based on their traditional uses, play an important role in developing the scientific evidence of their potential pharmaceutical, cosmetic, and food applications. In the present review, using recent studies, we exhibit a general overview of the main aspects related to the importance of spice plants widely used in traditional medicine: Cinnamomum zeylanicum (true cinnamon), Mentha piperita (peppermint), Ocimum basilicum (basil), Origanum vulgare (oregano), Piper nigrum (black pepper), Rosmarinus officinalis (rosemary), and Thymus vulgaris (thyme); and we discuss new findings of the bioactive compounds obtained from their EOs, their potential applications, as well as their molecular mechanisms of action, focusing on their antioxidant activity. We also exhibit the main in vitro methods applied to determine the antioxidant activities of these natural products.

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“…This approach, consisting in the use of mixture design models are recently used by the scientific community to optimize extraction and/or production process and to obtain the optimal active mixture of various components. For example, Fadil and coworkers () adopted the mixture design methodology to optimize the mixture of Thymus vulgaris , Rosmarinus officinalis , and M. communis EOs against Salmonella typhimurium and Baj, Baryluk, and Sieniawska () applied a simplex‐lattice design to establish the optimum antioxidant activity of a mixture of Ocimum basilicum , Origanum majorana , and Rosmarinus officinalis EOs.…”

Section: Resultsmentioning

confidence: 99%

Application of the mixture design for optimum antimicrobial activity: Combined treatment of Syzygium aromaticum , Cinnamomum zeylanicum , Myrtus communis , and Lavandula stoechas essential oils against Escherichia coli

Falleh

Jemaa

Djebali

et al. 2019

J Food Process Preserv

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This study investigates the optimal combination of clove, cinnamon, lavender, and myrtle essential oils (EOs) against Escherichia coli. After the GC/MS analyses, the antimicrobial activities of the four EOs were screened. Afterward, a statistical mixture design established the right EOs’ combination capable of protecting milk from E. coli. Results illustrated that the EOs were chemically different and efficient against 14 bacteria. Hence, the simplex‐centroid mixture design was used to build polynomial models describing the relationship between the anti‐E. coli effect and the proportion of each EO. Result depicted that the lowest bacterial survivability was equal to 1.5 × 106·CFU·ml−1 for the combination of cinnamon and lavender; and the combination of cinnamon, lavender, and clove at a concentration of 2 mg/ml. The application of the statistical design concluded that the optimal combination corresponds to 2.4% S. aromaticum, 38.2% L. stoechas, and 59.4% C. zeylanicum. The combination validation exhibited its efficiency as it restricted the E. coli viability to 1 × 106·CFU·ml−1. Practical applications EOs are the new eco‐friendly preservative for food. Their combination (using the right sources and proportions) allows better protection against germs. In this study, the obtained formula may be of interest in the milk and dairy industry as it contributes to protecting milk (and dairy products) against E. coli contamination.

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Application of mixture design for optimum antioxidant activity of mixtures of essential oils from Ocimum basilicum L., Origanum majorana L. and Rosmarinus officinalis L.

Cited by 64 publications

References 34 publications

Synergistic properties of Eucalyptus caesia and Dracocephalum multicaule Montbr & Auch essential oils: Antimicrobial activity against food borne pathogens and antioxidant activity in pear slices

Synergistic properties of Eucalyptus caesia and Dracocephalum multicaule Montbr & Auch essential oils: Antimicrobial activity against food borne pathogens and antioxidant activity in pear slices

Bioactive Natural Compounds and Antioxidant Activity of Essential Oils from Spice Plants: New Findings and Potential Applications

Application of the mixture design for optimum antimicrobial activity: Combined treatment of Syzygium aromaticum , Cinnamomum zeylanicum , Myrtus communis , and Lavandula stoechas essential oils against Escherichia coli

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