Chemical composition and antioxidant activity of essential oils and solvent extracts of Ptychotis verticillata from Morocco

Ouariachi, El Mokhtar El; Tomi, Pierre; Bouyanzer, A.; Hammouti, B.; Desjobert, Jean‐Marie; Costa, Jean; Paolini, Julien

doi:10.1016/j.fct.2010.11.019

Cited by 55 publications

(41 citation statements)

References 21 publications

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“…The methanolic extracts from Libyan H. scoparium (Alghazeer et al, 2012), Algerian S. satureioides (Belmekki and Bendimerad, 2012) and Moroccan P. verticillata (El Ouariachi et al, 2011) were similar to those obtained herein. In another study (Mariem et al, 2004), R. raetam from Tunisia gave higher DPPH scavenging activity, but lower reducing power and β-carotene bleaching inhibition.…”

Section: Antioxidant Activitysupporting

confidence: 67%

Bioactive properties of medicinal plants from the Algerian flora: Selecting the species with the highest potential in view of application purposes

Ziani

Calhelha

Barreira

et al. 2015

Industrial Crops and Products

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The Algerian flora contains a wide variety of plant species with potential to be used in medicinal applications. Herein, the bioactive properties of medicinal plants from Algeria were evaluated to select the species with highest suitability to be used under specific purposes, while scientifically validating their health claims. The antioxidant activity of the infusions was screened by using several tests and cytotoxic properties were evaluated against human guyonianum and A. graveolens would be the most suitable matrices considering the bioactivity (especially cytotoxicity) criterion, as inferred from the PCA outputs.

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Section: Antioxidant Activitysupporting

confidence: 67%

Bioactive properties of medicinal plants from the Algerian flora: Selecting the species with the highest potential in view of application purposes

Ziani

Calhelha

Barreira

et al. 2015

Industrial Crops and Products

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“…There is a growing concern on the part of industries to use less aggressive compounds and the non-inclusion of synthetic raw materials for the preservation of products (Packer and Luz, 2007). As a result, studies have been conducted on essential oils for the discovery of new compounds with antimicrobial and antioxidant potential, since these two mechanisms increase significantly the use of the products (Guleria and Kumar, 2006;Quariachi et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

“…They are extremely important for disease prevention, since they inhibit and delay the oxidation of biomolecules by preventing the initiation or propagation of chain oxidation reactions (Kaur and Kapoor, 2001;Bamoniri et al, 2010;Quariachi et al, 2011). Due to the harmful effects that synthetic antioxidants may cause, such as toxicity and carcinogenicity, the interest in the discovery of natural antioxidants has increased considerably (Losso et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Chemical composition, antimicrobial and antioxidant potential of the essential oil of Guarea kunthiana A. Juss

et al. 2017

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The essential oils are extracted from plant compounds and can present activities antimicrobial and antioxidant properties. The goals of the present study were: (a) to determine the chemical composition of the essential oil of Guarea kunthiana A. Juss using the method of gas chromatography coupled to mass spectrometry (GC-MS); (b) to evaluate the antimicrobial potential of this oil using the broth microdilution method against different microorganisms: five Gram-negative bacteria, four Gram-positive bacteria and a yeast and (c) to determine the antioxidant activity of the oil using the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical assay. The GC-MS analyses allowed identifying 13 constituents, representing 96.52% of the essencial oil composition. The main compounds identified were α-zingiberene (34.48%), β-sesquiphellandrene (22.90%), and α-curcumene (16.17%). With respect to the antimicrobial activity, the essential oil was effective against all the microorganisms tested, except for the bacteria E. coli and K. pneumoniae, which were resistant to the action of the oil. From a general point of view, Gram-positive bacteria were more susceptible to the action of the essential oil than Gram-negative bacteria. The essential oil exhibited antioxidant potential.Keywords: Guarea kunthiana, essential oil, chemical composition, antimicrobial activity, antioxidant. Composição química, potencial antimicrobiano e antioxidante do óleo essencial de Guarea kunthiana A. Juss ResumoOs óleos essenciais são compostos extraídos de plantas e podem apresentar propriedades antimicrobianas e antioxidantes. O objetivo deste trabalho foi (a) determinar a composição química do óleo essencial de Guarea kunthiana A. Juss pelo método de cromatografia gasosa acoplada à espectrometria de massas (CG-EM); (b) avaliar o potencial antimicrobiano deste óleo pelo método de microdiluição em caldo frente a diferentes micro-organismos, sendo cinco bactérias Gram-negativas, quatro Gram-positivas uma levedura e (c) por fim, determinar a atividade antioxidante do óleo pelo método de captura do radical livre 2,2-difenil-1-picril hidrazil (DPPH). As análises de CG-EM resultaram na identificação de 13 constituintes, representando 96,52% da composição do óleo essencial. Os principais compostos identificados foram α-Zingibereno (34,48%), β-Sesquifelandreno (22,90%) e α-Curcumeno (16,17%). Em relação à atividade antimicrobiana, o óleo essencial foi efetivo frente a todos os micro-organismos testados exceto para as bactérias E. coli e K. pneumoniae, as quais se apresentaram resistentes à ação do óleo. Em geral, as bactérias Gram-positivas foram mais suscetíveis à ação do óleo essencial em relação às Gram-negativas. O óleo essencial apresentou potencial.Palavras-chave: Guarea kunthiana, óleo essencial, composição química, atividade antimicrobiana, antioxidante.

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“…However, this method is a relatively time‐consuming process, thus making the oils more expensive than other methods (Li and others ). Essential oil with antioxidant activity from Ptychotisverticillata was extracted using solvent extraction method by El Ouariachi and others (). The oil was dominated by phenolic compounds (48.0%) with carvacrol (44.6%) and thymol (3.4%) as the main compounds.…”

Section: Extraction Of Essential Oilsmentioning

confidence: 99%

Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

Tongnuanchan

Benjakul

2014

Journal of Food Science

654

437

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Essential oils are concentrated liquids of complex mixtures of volatile compounds and can be extracted from several plant organs. Essential oils are a good source of several bioactive compounds, which possess antioxidative and antimicrobial properties. In addition, some essential oils have been used as medicine. Furthermore, the uses of essential oils have received increasing attention as the natural additives for the shelf-life extension of food products, due to the risk in using synthetic preservatives. Essential oils can be incorporated into packaging, in which they can provide multifunctions termed "active or smart packaging." Those essential oils are able to modify the matrix of packaging materials, thereby rendering the improved properties. This review covers up-to-date literatures on essential oils including sources, chemical composition, extraction methods, bioactivities, and their applications, particularly with the emphasis on preservation and the shelf-life extension of food products.

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Chemical composition and antioxidant activity of essential oils and solvent extracts of Ptychotis verticillata from Morocco

Cited by 55 publications

References 21 publications

Bioactive properties of medicinal plants from the Algerian flora: Selecting the species with the highest potential in view of application purposes

Bioactive properties of medicinal plants from the Algerian flora: Selecting the species with the highest potential in view of application purposes

Chemical composition, antimicrobial and antioxidant potential of the essential oil of Guarea kunthiana A. Juss

Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

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