Chemical composition, antioxidant and antimicrobial activities and characterization of bioactive compounds from essential oil of Cinnamomum tamala grown in north-western Himalaya

Heer, Arti; Guleria, Sanjay; Razdan, V. K.

doi:10.1007/s13562-016-0381-7

Cited by 22 publications

(8 citation statements)

References 24 publications

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“…Eugenol, which is a clear to pale yellow oily liquid is extracted from clove oil, nutmeg, cinnamon, basil, and bay leaves. A study reported eugenol as the antifungal bioactive molecule from Cinnamomum tamala , with a minimum inhibitory amount of 9.5 and 8.2 µg against Alternaria alternata and Curvularia lunata , respectively [ 80 ]. Eugenol has also been shown to cause deterioration of the cell wall, lysis of cells, and prevention of enzyme action in Enterobacter aerogenes [ 81 ].…”

Section: Components Of Essential Oils With Antimicrobial Activitymentioning

confidence: 99%

Antimicrobial Activity of Some Essential Oils—Present Status and Future Perspectives

2017

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Extensive documentation on the antimicrobial properties of essential oils and their constituents has been carried out by several workers. Although the mechanism of action of a few essential oil components has been elucidated in many pioneering works in the past, detailed knowledge of most of the compounds and their mechanism of action is still lacking. This knowledge is particularly important for the determination of the effect of essential oils on different microorganisms, how they work in combination with other antimicrobial compounds, and their interaction with food matrix components. Also, recent studies have demonstrated that nanoparticles (NPs) functionalized with essential oils have significant antimicrobial potential against multidrug- resistant pathogens due to an increase in chemical stability and solubility, decreased rapid evaporation and minimized degradation of active essential oil components. The application of encapsulated essential oils also supports their controlled and sustained release, which enhances their bioavailability and efficacy against multidrug-resistant pathogens. In the recent years, due to increasingly negative consumer perceptions of synthetic preservatives, interest in essential oils and their application in food preservation has been amplified. Moreover, the development of resistance to different antimicrobial agents by bacteria, fungi, viruses, parasites, etc. is a great challenge to the medical field for treating the infections caused by them, and hence, there is a pressing need to look for new and novel antimicrobials. To overcome these problems, nano-encapsulation of essential oils and exploiting the synergies between essential oils, constituents of essential oils, and antibiotics along with essential oils have been recommended as an answer to this problem. However, less is known about the interactions that lead to additive, synergistic, or antagonistic effects. A contributing role of this knowledge could be the design of new and more potent antimicrobial blends, and understanding of the interplay between the components of crude essential oils. This review is written with the purpose of giving an overview of current knowledge about the antimicrobial properties of essential oils and their mechanisms of action, components of essential oils, nano-encapsulated essential oils, and synergistic combinations of essential oils so as to find research areas that can facilitate applications of essential oils to overcome the problem of multidrug-resistant micro-organisms.

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Section: Components Of Essential Oils With Antimicrobial Activitymentioning

confidence: 99%

Antimicrobial Activity of Some Essential Oils—Present Status and Future Perspectives

2017

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Section: Resultsmentioning

confidence: 62%

“…Comparing with other authors, this C. zeylanicum leaf EO has higher free radical-scavenging than the EOs from Cinnamomum leaves as C. tamala (IC 50 : 1.65 mg/mL) [ 19 ], C. griffithii (IC 50 : 0.082 mg/mL), C. macrocarpum (IC 50 : 0.099 mg/mL) [ 20 ], and C. malabathrum (IC 50 : 1.7 mg/mL) [ 21 ]. These differences are due to their content in eugenol, as they only reached EOs with a content between 38.5–52% [ 19 , 20 ], while ours had 95.2% ( Table 4 ). The same happens with the EO reported by Srirmavaratharajan et al [ 22 ] from C. wightii leaves that contain 72.6–85.9% of benzyl benzoate as major compound, causing them to have an IC 50 of 3.49 mg/mL, much higher than the reported in this work.…”

Section: Resultsmentioning

confidence: 62%

Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities

Montijo-Prieto

Razola-Díaz

Gómez-Caravaca

et al. 2021

Biology

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In the field of food preservation, encapsulated Essential Oils (EOs) could be the best non-toxic and eco-friendly tool for food preservative applications substituting the chemicals ones that have several disadvantages for the environment and health. Thirteen commercial EOs from plants, fruits, and vegetables were characterized by GC-MS. The antioxidant activity was measured by DPPH and ABTS techniques. Antimicrobial activity was assessed by agar well-diffusion method and the Minimum Inhibitory Concentration (MIC) by agar dilution method against six bacteria, Candida albicans, and Botrytis cinerea. All the EOs tested have demonstrated antioxidant activity in the range of IC50 0.01–105.32 mg/mL. Between them, cinnamon EOs were the best, followed by oregano and thyme EOs. Fennel EO showed the lowest radical scavenging. MIC values ranged from 0.14 to 9 mg/mL. C. cassia, thyme, and oregano EOs were the most effective against the bacterial species tested, and the yeast C. albicans. On the contrary, citric fruit EOs showed low or no inhibition against most bacterial strains. The percentages of inhibition of mycelia growth of B. cinerea ranged from 3.4 to 98.5%. Thyme, oregano, mint, and fennel EOs showed the highest inhibition.

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“…Eugenol is an aromatic oily liquid extracted from certain essential oils, especially from clove, nutmeg, cinnamon, basil, and bay leaves [66]. A previous study reported that eugenol has antifungal activity with MIC of 9.5 and 8.2 µg/mL against Alternaria alternata and Curvularia lunata, respectively [67]. Eugenol has also been reported to cause impairment of the cell wall and thus lysis of cell in Enterobacter aerogenes [66].…”

Section: Discussionmentioning

confidence: 99%

In Vitro Antimicrobial Activity of Medicinal Plant Extracts against Some Bacterial Pathogens Isolated from Raw and Processed Meat

Meshaal

Hetta

Yahia

et al. 2021

Life

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Background and aim: The poultry meat and its products are considered ideal media for bacterial growth and spoilage, as they are highly nutritive with a favorable pH. The food industry has focused its attention on a great diversity of plant species as food preservatives. The aim of this study was to investigate the presence of Staphylococcus aureus, Escherichia coli O157: H7, and Klebsiella pneumonia in food samples and to evaluate of the antibacterial activity of some medicinal plant extracts against these bacteria. Methods: Raw and processed meat samples (n = 60) were collected from abattoirs and local markets. S. aureus, E. coli O157: H7, and K. pneumonia were isolated, identified by phenotypic methods, and then confirmed by 16S rRNA gene sequencing. The antibacterial activity and spectrum of essential oils and spices powder of cumin, black seeds, cloves, cinnamon, and marjoram was determined against the isolated strains in this study by microbial count and well-diffusion techniques. Results: A total of 33 isolates have been identified as S. aureus, 30 isolates were identified as E. coli O157: H7, and 15 isolates were identified as K. pneumonia. S. aureus, E. coli O157: H7, and K. pneumonia could be detected in both fresh and processed food with higher prevalence in the processed meat. There was a significant decrease in microbial count in treated samples either with the spices powder or essential oils of the tested medicinal plants compared to control samples during storage time period. Furthermore, while the microbial count increased in the control samples, the microbial count decreased to reach zero in almost all treated samples with essential oils after 15 days of storage. Conclusion: S. aureus, E. coli O157: H7, and K. pneumonia are associated with food from animal sources, in either fresh or processed meat samples. The prevalence of them was higher in the processed meat than in fresh meat. The essential oils and spices powder of cumin, black seeds, cloves, cinnamon, and marjoram have an in vitro wide spectrum antibacterial activity with the highest antibacterial activity for the black seeds.

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Chemical composition, antioxidant and antimicrobial activities and characterization of bioactive compounds from essential oil of Cinnamomum tamala grown in north-western Himalaya

Cited by 22 publications

References 24 publications

Antimicrobial Activity of Some Essential Oils—Present Status and Future Perspectives

Antimicrobial Activity of Some Essential Oils—Present Status and Future Perspectives

Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities

In Vitro Antimicrobial Activity of Medicinal Plant Extracts against Some Bacterial Pathogens Isolated from Raw and Processed Meat

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