Chemical Composition, Antimicrobial and Antioxidant Activities of Essential Oils of Four Species of the Lamiaceae Family

Abstract

Aims: The biological properties of essential oils represent possible therapeutic alternatives, with antimicrobial and antioxidant activities, and application in many areas of the industry. The objective was to determine the yield, chemical composition, antibacterial and antioxidant activities of the essential oils of Lavandula angustifolia, Pogostemon cablin, Rosmarinus officinalis, and Thymus vulgaris against Staphylococcus aureus, Salmonella enteritidis, Escherichia coli and Pseudomonas aeruginosa.
 Place and Duration of Study: The experiment was conducted at the microbiology laboratory of the Federal University of Technology - Paraná, Brazil, in the period between June 2016 to May 2017.
 Methodology: The essential oils were analyzed by gas chromatography coupled to mass spectrometry. The antibacterial activity was determined by microdilution in broth, showing minimum inhibitory concentration and minimum bactericidal concentration. The antioxidant activity was evaluated by scavenging of 2,2-diphenyl-1-picryl hydrazyl radical (DPPH).
 Results: The average yields of essential oils from L. angustifolia, P. cablin, R. officinalis,and T. vulgaris were (%) 0.85; 2.0; 1.20, and 1.19, respectively. The major components of lavender essential oil were linalyl acetate (40.1%) and linalool (35.2%); for P. cablin - patchoulol (31.5%), seichelene (13.6%) and α-bulnesene (15.6%); for rosemary - camphor (32.5%), 1.8-cineole (13.6%) and α-pinene (9.8); for T. vulgaris - thymol (47%), o-scimene (21.6%), and carvacrol (11.4%). Thyme oil showed the best results for antibacterial activity, and low values (0.195 µL mL-1) of minimum inhibitory concentration were needed to inhibit S. aureus and S. enteritidis, and for L. angustifolia, P. cablin, and R. officinalis higher concentrations of essential oil were required. The essential oils of P. cablin and T. vulgaris had the strongest antioxidant properties (12.08 and 10.2 µmol trolox mL−1).
 Conclusion: The essential oils evaluated have an inhibitory effect on the microorganisms under study and also interesting antioxidant activity, which could be used by medicine to control bacterial infections, with potential application as natural food preservatives and as nutraceuticals.

Biological Activity of Pogostemon cablin Essential Oil and Its Potential Use for Food Preservation

“…The authors confirm that, as in our study, patchouli alcohol was the dominant component of the essential oil. Paulus et al [26] identified P. cablin paculol (31.5%), seichelene (13.6%), and α-bulnezene (15.6%) as the main components of the essential oil. The authors' results correlate with our findings even though they detected a higher proportion of seichelene than in our sample.…”

“…Soh et al [30] determined the IC 50 at various extractions from 0.42 to 1.92 mg/mL and evaluated this activity as excellent. Paulus et al [26] determined the antioxidant activity of P. cablin at 12.08 µmol Trolox/mL. Mansuri et al [31] detected PCEO free radical scavenging activity with an IC 50 of 19.53 µg/mL.…”

“…Paulus et al [26] analysed the antimicrobial effect of the PCEO essential oil and found that very low concentrations were needed to inhibit microorganisms, determining a minimum inhibitory concentration of about 0.195 µL/mL for most tested microorganisms. Chakrapani et al [32] determined MICs for B. subtilis, E. coli, S. aureus, and E. aerogenes in the range of 40 to 80 µL.…”

Chitosan nanoencapsulation of Pogostemon cablin (Blanco) Benth. essential oil and its novel preservative effect for enhanced shelf life of stored Maize kernels during storage: Evaluation of its enhanced antifungal, antimycotoxin, antioxidant activities and possible mode of action

“…The literature survey revealed that P. cablin essential oils showed antimicrobial activity (Das et al ., 2013; Kocevski et al ., 2013; Paulus et al ., 2020). Agusnar et al ., (2018) reported that chitosan films that added patchouli oil showed increased antibacterial activity.…”

“…The antioxidant activity of PCEO‐CN was determined by measuring free radical scavenging potencies using 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) (Paulus et al ., 2020) (Materials and methodology S5). …”