Chemical Composition and Antimicrobial Activity of Essential Oils of<i>Eugenia chlorophylla</i>(Myrtaceae)

Stefanello, Maria Élida Alves; Cervi, Armando Carlos; Ito, Izabel Yoko; Salvador, Marcos José; Wisniewski, Alberto; Simionatto, Edésio Luiz

doi:10.1080/10412905.2008.9699427

Cited by 42 publications

(36 citation statements)

References 10 publications

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“…However, this does not mean that Gram-positive bacteria are always more susceptible (Burt, 2004). Gram-negative bacteria are usually more resistant to the plant-origin antimicrobials and even show no effect, compared to Gram-positive bacteria (Rameshkumar, George, & Shiburaj, 2007;Stefanello et al, 2008).…”

Section: Mechanism Of Actionmentioning

confidence: 94%

“…Hydro-distilled EOs of stems, leaves (at vegetative and flowering stages) and flowers of Eugenia chlorophylla O. Berg. (Myrtaceae) (Stefanello et al, 2008), various extracts of thyme (Davidson & Naidu, 2000;Nejad Ebrahimi et al, 2008), were active against molds and yeasts. Oleoresin extracted from cinnamon and cinnamic aldehyde and eugenol extracted from cinnamon and clove inhibited mycotoxin-producing Aspergillus and Penicillium species at 2.0% w/v, 300 lg/ml concentrations (Davidson & Naidu, 2000).…”

Section: Molds and Yeastsmentioning

confidence: 99%

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Antimicrobial herb and spice compounds in food

2010

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Section: Mechanism Of Actionmentioning

confidence: 94%

Section: Molds and Yeastsmentioning

confidence: 99%

Antimicrobial herb and spice compounds in food

2010

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“…However, this does not mean that Gram-positive bacteria are always more susceptible. Gram-negative bacteria are usually more resistant to the plant-origin antimicrobials and even show no effect, compared to Gram-positive bacteria [32].…”

Section: Comparison Of Chemical Composition Antioxidant and Antimicrmentioning

confidence: 99%

Comparison of Chemical Composition, Antioxidant and Antimicrobial Potentials of Essential Oils and Oleoresins obtained from Seeds of Brassica Juncea and sinapisalba

Singh¹

2017

MOJFPT

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Recently there has been a renewed interest in improving health and fitness through the use of more natural products. Herbs and spices have been used for thousands of years to enhance the flavor, color and aroma of food, also known for their preservative and medicinal value. Recent reports suggest that cruciferous vegetables act as a good source of natural antioxidants due to the high levels of carotenoids, tocopherols and ascorbic acid. In addition to carotenoids, tocopherols, and ascorbic acid, most of the antioxidative effect related to plant food intake is mainly due to the presence of phenolic compounds, which have been associated with flavour and colour characteristics of fruits and vegetables. In this aspect, the popularity and consumption of vegetable Brassica species is increasing because of their nutritional value. Brassica foods are very nutritive, providing nutrients and healthpromoting Phytochemicals such as vitamins, carotenoids, fiber, soluble sugars, minerals, glucosinolates and phenolic compounds [1]. Brassica is one of the most ancient spices. It has 3 varieties namely black, brown and white/yellow. Brassica juncea (Brown mustard) is largely cultivated. Brown mustard plant produces tiny yellow colored flowers, which almost cover the plant. The plant is extensively grown for its mustard and as fodder crop. In addition, this species is known to be of great medicinal importance due to its antineoplastic, antimicrobial, and insecticidal activities. The plant is a folk remedy for arthritis, foot ache, lumbago, and rheumatism. Sinapis alba is an economically important plant of Brassicaceae, commonly known as yellow or white mustard, and growing well in hot and dry environments [2]. However, there is limited published research on essential oil composition and activity of both species in spite of the historical and traditional knowledge of both oils' medicinal importance. The popularity and consumption of vegetable Brassica species is increasing because of their nutritional value. Brassica crops have been related to the reduction of the risk of chronic diseases including cardiovascular diseases and cancer. Brassica foods are very nutritive, providing nutrients and health-promoting Phytochemicals such as vitamins, carotenoids, fiber, soluble sugars, minerals, glucosinolates and phenolic compounds [3]. Materials and MethodsBrown and yellow mustard seeds were purchased from local market of Gorakhpur. The fresh and mature berries of B.juncea and S.alba were washed; sun dried and pulverized into a fine AbstractMany consumers are demanding foods without what they perceive as artificial and harmful chemicals, including many used as antimicrobials and preservatives in food. Consequently, interest in more natural, antimicrobials as potential alternatives to conventional additives to extend shelf life and combat foodborne pathogens has heightened. In the present study, phytochemical, in vitro antioxidant and antimicrobial potentials of essential oils and oleoresins of Brassica juncea and Sinapis Alba seeds were ...

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“…The plant is grown in orchards and employed in popular medicine, its blooming occurs from November to January and edible fruits ripen becoming yellow in January and February, and they present high levels of antioxidant activity and phenolic compounds (Stefanello et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

In vitro effects of Eugenia pyriformis Cambess., Myrtaceae: Antimicrobial activity and synergistic interactions with Vancomycin and Fluconazole

Angela¹,

Armstrong²,

Cristina³

et al. 2014

Afr. J. Pharm. Pharmacol.

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The Eugenia pyriformis Cambess. species, Myrtaceae, also known by the popular name as uvaia was evaluated for its antimicrobial activity. Broth microdilution method was used to determine the Minimum Inhibitory Concentration (MIC) against selected pathogenic strains of bacteria, and fungi. Checkerboard method was used to evaluate the synergistic interactions of E. pyriformis with Vancomycin and Fluconazole. The leaf and stem crude extract showed for Gram-positive strains MIC values of 125 and 250 µg/ml and for leveduriform fungi MIC values ranging from 7.81 to 62.5 µg/ml. Ethyl acetate, hydroalcoholic fractions, and leaf acetonic extract showed MIC values between 62.5 and 125 µg/ml for Gram-positive strains. The ethyl acetate fraction and leaf acetonic extract showed MIC values ranging from 7.81 to 62.5 µg/ml for leveduriform fungi; the stem acetonic extract MIC value was 62.5 µg/ml against Gram-positive strains and MIC value of 7.81 µg/ml for leveduriform fungi. The combination of E. pyriformis with Vancomycin and Fluconazole showed synergistic activity for strains of Enterococcus faecalis, Candida albicans, Candida krusei and Candida parapsilosis with fractional inhibitory concentration indices (FICI) below of 0.5. The extracts and fractions of this medicinal plant were able to inhibit the growth of bacteria and fungi in vitro.

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Chemical Composition and Antimicrobial Activity of Essential Oils ofEugenia chlorophylla(Myrtaceae)

Cited by 42 publications

References 10 publications

Antimicrobial herb and spice compounds in food

Antimicrobial herb and spice compounds in food

Comparison of Chemical Composition, Antioxidant and Antimicrobial Potentials of Essential Oils and Oleoresins obtained from Seeds of Brassica Juncea and sinapisalba

In vitro effects of Eugenia pyriformis Cambess., Myrtaceae: Antimicrobial activity and synergistic interactions with Vancomycin and Fluconazole

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