Lippia origanoides H.B.K. essential oil production, composition, and antioxidant activity under organic and mineral fertilization: Effect of harvest moment

Teles, Simone Pereira; Pereira, José Alberto; Oliveira, Lenaldo Muniz de; Malheiro, Ricardo; Lucchese, Angélica Maria; Silva, Franceli da

doi:10.1016/j.indcrop.2014.06.008

Cited by 16 publications

(5 citation statements)

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“…The antioxidant activity of a carvacrol-rich oil of L. origanoides , collected in the Department of Santander, Colombia, using the ABTS radical cation, was previously reported [ 38 ], and this oil showed less activity in comparison with synthetic antioxidants as BHA and α-tocopherol, as well high activity when faced to BHT. Also, another carvacrol-rich oil of L. origanoides cultivated in Feira de Santana, Bahia state, Brazil, showed that plants in growth stage have displayed better antioxidant activity than grown plants [ 39 ].…”

Section: Resultsmentioning

confidence: 99%

Antibacterial action against food-borne microorganisms and antioxidant activity of carvacrol-rich oil from Lippia origanoides Kunth

et al. 2015

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BackgroundLippia origanoides Kunth from Northeast Brazil is a plant of pleasant odor used by local people as a food seasoning in substitution the oregano where its carvacrol-rich oil has showed significant antimicrobial activity against human pathogens.MethodsGC and GC-MS analyzed the plant oil composition and its antibacterial activity was evaluated by disk diffusion and microdilution broth methods. The determination of oil antioxidant activity was made by DPPH radical scavenging assay. Oil toxicity was performed on mice.ResultsThe main constituents of the oil were carvacrol (47.2 %), thymol (12.8 %), p-cymene (9.7 %), and p-methoxythymol (7.4 %). The oil was active against the bacteria of Bacillus cereus, B. subtilis, and Salmonella typhimurium, except for Pseudomonas aeruginosa. The antioxidant activity has displayed a high dose–response (r2 = 0.92), with the inhibition of DPPH radical from 15 to 82 %, at concentrations from 5 to 50 μg/mL, and also by the β-carotene bleaching assay, which showed a high inhibition of 85.2 ± 6.8 %, corresponding to about 80 % of the inhibition of Trolox (93.4 ± 0.7 %), used as a standard. The lethal dose (LD50) of the oil was determined in 1673.84 mg mL−1.ConclusionThe results confirmed that the oil of L. origanoides could be utilized for the prevention of food bacterial growth, and as an antioxidative agent for retardation of food oxidation process. The oil has low toxicity, allowing its application in the food industry.Graphical AbstractAerial parts of Lippia origanoides Kunth

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Section: Resultsmentioning

confidence: 99%

Antibacterial action against food-borne microorganisms and antioxidant activity of carvacrol-rich oil from Lippia origanoides Kunth

et al. 2015

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“…The composition of the lemon verbena EO was determined by gas chromatography with mass spectrometry detection (GC/MS) according to the method previously described by Teles et al (2014), with some modifications. Before injection, 15 μL of essential oil were diluted in 2 mL of methanol, and then 1.5 μL was injected.…”

Section: Chemical Composition Of Lemon Verbena Essential Oilmentioning

confidence: 99%

Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil

Cherif

Rodrigues

Veloso

et al. 2021

LWT

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Arbequina extra-virgin olive oils were flavored with lemon verbena (Aloysia citrodora) essential oil (0.1-0.4%, w/ w), being evaluated quality parameters (free acidity, peroxide value, UV-extinction coefficients), oxidative stability, antioxidant and total reducing capacity. The kinetic-thermodynamic nature of the lipid oxidation was evaluated by Rancimat (110-150 • C). The essential oil addition promoted the antioxidant and total reducing capacities but, unfortunately, increased primary and secondary related quality parameters. Moreover, flavoring decreased the oils' oxidative stability. The kinetic-thermodynamic data showed that unflavored oils had significantly lower oxidation reaction rates (0.055-0.06492 h − 1 ), more negative temperature coefficient (− 0.0268 • C − 1 ), higher temperature acceleration factor (1.852), greater activation energy (82.7 kJ mol − 1 ) and frequency factor (10.9 × 10 9 h − 1 ), higher positive enthalpy of activation (79.4 kJmol -1 ), lower negative entropy of activation (− 131.8 J mol − 1 K − 1 ) and greater positive Gibbs free energy of activation (129.95-135.23 kJ mol − 1 ), showing that oils' oxidation was negatively influenced by the essential oil incorporation. Overall, oxidation had a non-spontaneous, endothermic and endergonic nature. Finally, olive oils could be satisfactorily classified (principal component and linear discriminant analysis) according to the flavoring level, using qualityantioxidant-stability or kinetic-thermodynamic datasets. The latter showed a less predictive performance, although ensuring the full discrimination of unflavored from flavored oils.

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“…They showed antimicrobial activity against some pathogenic microorganisms [ 2 , 3 , 11 , 12 , 13 , 14 ], repellent activity against pests living in stored grains such as Sitophilus zeamais and Tribolium castaneum [ 15 , 16 ], an inhibitory effect on yellow fever virus replication in vitro [ 17 ], antiprotozoal activity against Leishmania chagasi and Trypanosoma cruzi [ 18 , 19 ], and DNA protective effects against bleomycin-induced genotoxicity [ 20 ]. The composition of the oil of L. origanoides and its antioxidant activity were analyzed after cultivation and mineral fertilization [ 21 ]. These qualities give to the plant a biological potential for its use as medicine in the control of some infectious diseases, in association to its essential oil that also possesses important properties of significant interest in the cosmetics and food markets.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial and Seasonal Evaluation of the Carvacrol-Chemotype Oil from Lippia origanoides Kunth.

et al. 2015

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This study evaluated the influence of seasonal variation on the yield and composition of essential oil of Lippia origanoides occurring in the Middle Rio Amazonas, Brazil, and the impact on its antimicrobial potential. The average oil yield was 1.7% ± 0.2% in the rainy season and 1.6% ± 0.3% in the dry season. Some correlations with climatic parameters were observed. The major components were carvacrol (rainy, 43.5% ± 1.9%; dry, 41.4% ± 2.04%), thymol (rainy, 10.7% ± 1.1%; dry, 10.6% ± 0.9%), p-cymene (rainy, 9.8% ± 0.7%; dry, 10.0% ± 1.4%) and p-methoxythymol (rainy, 9.6% ± 0.8%; dry, 10.4% ± 1.4%). It was found that the antibacterial activity of L. origanoides against Staphylococcus aureus and Escherichia coli was little influenced by the changes in oil composition due to seasonal variation. Against S. aureus, the oil Minimum Inhibitory Concentration (MIC) value was 1.25 μL/mL over ten months. Against E. coli, the oil MIC values ranged from 0.15 μL/mL to 0.31 μL/mL in different months of the year. The Minimum Bactericidal Concentration (MBC) value was 2.5 μL/mL against S. aureus and 1.25 μL/mL against E. coli. The results suggest that the antimicrobial activity identified in the oil remain unchanged for the full year, allowing its medicinal use without any risk of loss or absence of the active principles of the plant.

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Lippia origanoides H.B.K. essential oil production, composition, and antioxidant activity under organic and mineral fertilization: Effect of harvest moment

Cited by 16 publications

References 41 publications

Antibacterial action against food-borne microorganisms and antioxidant activity of carvacrol-rich oil from Lippia origanoides Kunth

Antibacterial action against food-borne microorganisms and antioxidant activity of carvacrol-rich oil from Lippia origanoides Kunth

Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil

Antimicrobial and Seasonal Evaluation of the Carvacrol-Chemotype Oil from Lippia origanoides Kunth.

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