Biocidal effects of Piper hispidinervum (Piperaceae) essential oil and synergism among its main components

Andrés, Ma Fé; Rossa, Guilherme Evaldt; Cassel, Eduardo; Vargas, Rubem Mário Figueiró; Santana, Omar; Díaz, Carmen E.; González-Coloma⊥, Azucena

doi:10.1016/j.fct.2017.04.017

Cited by 51 publications

(37 citation statements)

References 23 publications

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“…For example, the use of Laurus nobilis and Myrtus communis essential oils as food additives (both of them rich in monoterpenes) reaches better rates of bacteria inactivation and less adverse effects in organoleptic properties when these essential oils are used in combination with mild heat and HHP treatments, because then lower doses are required [11]. These good results can be explained because there is again a synergistic effect between HPP or heat and essential oils, since physical treatments generate a sub-lethal damage in the bacterial membrane, which facilitates entrance in the cell of essential oils [28].…”

Section: Terpenoids and Essential Oilsmentioning

confidence: 99%

Plant nutraceuticals as antimicrobial agents in food preservation: terpenoids, polyphenols and thiols

Gutiérrez-del-Río

Fernández

Lombó

2018

International Journal of Antimicrobial Agents

228

110

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Section: Terpenoids and Essential Oilsmentioning

confidence: 99%

Plant nutraceuticals as antimicrobial agents in food preservation: terpenoids, polyphenols and thiols

Gutiérrez-del-Río

Fernández

Lombó

2018

International Journal of Antimicrobial Agents

228

110

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“…The EOs’ overall performance as antioxidants is, in fact, the result of the complex interplay among the EO components and the oxidizable material to be protected. An antagonistic and synergistic effect is also expected between individual components of EOs [ 29 ].…”

Section: Biological Activitiesmentioning

confidence: 99%

Biological Activities of Three Essential Oils of the Lamiaceae Family

2017

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Herbs and spices have been used since ancient times to improve the sensory characteristics of food, to act as preservatives and for their nutritional and healthy properties. Herbs and spices are generally recognized as safe (GRAS) and are excellent substitutes for chemical additives. Essential oils are mixtures of volatile compounds obtained, mainly by steam distillation, from medicinal and aromatic plants. They are an alternative to synthetic additives for the food industry, and they have gained attention as potential sources for natural food preservatives due to the growing interest in the development of safe, effective, natural food preservation. Lamiaceae is one of the most important families in the production of essential oils with antioxidants and antimicrobial properties. Aromatic plants are rich in essential oils and are mainly found in the Mediterranean region, where the production of such oils is a profitable source of ecological and economic development. The use of essential oils with antimicrobial and antioxidant properties to increase the shelf life of food is a promising technology, and the essential oils of the Lamiaceae family, such as rosemary, thyme, and sage, have been extensively studied with respect to their use as food preservatives. Regarding the new applications of essential oils, this review gives an overview of the current knowledge and recent trends in the use of these oils from aromatic plants as antimicrobials and antioxidants in foods, as well as their biological activities, future potential, and challenges.

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“…Thus, compounds present in the greatest proportions are not necessarily responsible for the largest share of the antibacterial activity, and involvement of less abundant constituents should be considered. For example, evaluation of the major compounds of Piper hispidinervum EOs showed that a low quantity of terpinolene increased the nematicidal effect of safrole when binary combinations of these compounds were tested [ 69 ]. However, the interactive effects of major active constituents of EOs from Glossogyne tenuifolia (linalool, 4-terpineol, α-terpineol, ρ -cymene) were additive instead of synergistic, as determined by checkerboard analysis with pathogenic bacteria, including S. aureus [ 70 ].…”

Section: Resultsmentioning

confidence: 99%

Chemical Composition and Antibacterial Activity of Essential Oils from Ferula L. Species against Methicillin-Resistant Staphylococcus aureus

et al. 2018

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Essential oils (EOs) were obtained by hydrodistillation of various parts of Ferula ovina (Boiss.) Boiss., Ferula iliensis Krasn. ex. Korovin, and Ferula akitschkensis B. Fedtsch. ex Koso-Pol., collected in the flowering/budding and fruiting stages. Eight samples of EOs isolated from F. ovina and four samples from F. akitsckensis were analyzed by gas chromatography–mass spectrometry (GC-MS). The major constituents of F. ovina EOs were α-pinene (6.9–47.8%), β-pinene (1.5–7.1%), sabinene (0.1–20.5%), β-phellandrene (0–6.5%), trans-verbenol (0.9–7.4%), eremophilene (3.1–12%), and 6Z-2,5,5,10-tetramethyl-undeca-2,6,9-trien-8-one (0–13.7%). The major constituents of F. akitsckensis EOs were α-pinene (0–46.2%), β-pinene (0–47.9%), sabinene (0–28.3%), eremophilene (0–10.6), β-caryophyllene (0–7.5%), himachalen-7-ol (0–28.2%), and an himachalol derivative (0–8.3%). Samples of EOs from F. ovina, F. iliensis, and F. akitsckensis were evaluated for antibacterial activity against methicillin-resistant Staphylococcus aureus (MRSA) pulse-field gel electrophoresis type USA300 (LAC). EOs from F. ovina exhibited the highest antibacterial activity compared to samples from other Ferula spp., with the most potent EOs being isolated from roots at the flowering and fruiting stages and stems at the fruiting stage (IC50 values of 19.1, 20.9, and 22.9 µg/mL, respectively). Although EOs demonstrated concentration-dependent inhibition of MRSA growth, analysis of the major constituents (α-pinene, β-pinene, and sabinene) showed that they had low activity, suggesting that other components were likely responsible for the observed bioactivity of the unfractionated EOs. Indeed, correlation of the GC-MS data with antibacterial activity suggested that the putative components responsible for antibacterial activity were, either individually or in combination, eremophilene and trans-verbenol. Overall, these results suggest that the EOs from F. ovina could have potential for use as alternative remedies for the treatment of infectious diseases caused by MRSA.

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Biocidal effects of Piper hispidinervum (Piperaceae) essential oil and synergism among its main components

Cited by 51 publications

References 23 publications

Plant nutraceuticals as antimicrobial agents in food preservation: terpenoids, polyphenols and thiols

Plant nutraceuticals as antimicrobial agents in food preservation: terpenoids, polyphenols and thiols

Biological Activities of Three Essential Oils of the Lamiaceae Family

Chemical Composition and Antibacterial Activity of Essential Oils from Ferula L. Species against Methicillin-Resistant Staphylococcus aureus

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