Peppermint and Basil Essential Oils: Chemical Composition, <i>in vitro</i> Antioxidant Activity and <i>in vivo</i> Estimation of Skin Irritation

Stanojević, Ljiljana P.; Stanojevic, Jelená́; Savic, Vesna; Cvetković, Dragan; Kolarević, Ana; Marjanović-Balabań, Željka; Nikolić, Ljubiša

doi:10.1080/0972060x.2019.1661793

Cited by 17 publications

(10 citation statements)

References 23 publications

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“…The antioxidant activity shown by M. piperita EO is in concordance with that reported by Wu et al [38] (IC 50 : 22.77 mg/mL) in an USA commercial sample, and higher than that reported by Fatemi et al [39] (IC 50 : 25.80 mg/mL) in an EO obtained by hydro-distillation, and Stanojevic et al [40] (IC 50 : 58.41 mg/mL) in a EO from a Serbian company. All of them had very similar composition being the major compounds menthol (38.4-52.4%), menthone (13.8-24.9%), menthyl acetate (3.9-6.5%), and eucalyptol (3.9-5.6%), which is in concordance with us (menthol 39.7%, menthone 29.8%, menthyl acetate 6.1%, and eucalyptol 4.9%).…”

Section: Antioxidant Activity Of the Essential Oilssupporting

confidence: 90%

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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Section: Antioxidant Activity Of the Essential Oilssupporting

confidence: 90%

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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“…Cl to be also an appropriate solvent in the deterpenation of citrus oils. In addition, promising selectivities and capacities (S ij ∞ = 10.16 and k j ∞ = 11.72) were observed for the fractionation of (−)-menthone/L-(−)-menthol mixture, which can be found in high concentrations in peppermint essential oils [76][77][78]. Another potential separation problem is the fractionation of the (−)-borneol/camphor mixture, widely present in the essential oils from flowers of the Asteraceae [79,80] and Lamiaceae [81][82][83] families.…”

Section: Terpene Mixturesmentioning

confidence: 99%

Ionic liquids as entrainers for terpenes fractionation and other relevant separation problems

Vilas-Boas

Teixeira

Rosini

et al. 2021

Journal of Molecular Liquids

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“…(clove) and Thymus capitatus (origanum) EOs showed 50% inhibition at a lower concentration, which indicated their high antioxidant effect. On the other hand, Stanojevic et al [ 171 ] reported the antioxidant activity of Aetheroleum basilici (basil) to be higher than Aetheroleum menthae piperitae (peppermint) according to the DPPH assay. In another study, Mentha viridis EO was subjected to DPPH, ABTS, and FRAP assays in order to evaluate its antioxidant activity, and the researchers demonstrated the significant biological activities of Mentha viridis EO, including antioxidant activity [ 172 ].…”

Section: Antioxidant Activities Of Essential Oilsmentioning

confidence: 99%

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

et al. 2020

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The interest in using natural antimicrobials instead of chemical preservatives in food products has been increasing in recent years. In regard to this, essential oils—natural and liquid secondary plant metabolites—are gaining importance for their use in the protection of foods, since they are accepted as safe and healthy. Although research studies indicate that the antibacterial and antioxidant activities of essential oils (EOs) are more common compared to other biological activities, specific concerns have led scientists to investigate the areas that are still in need of research. To the best of our knowledge, there is no review paper in which antifungal and especially antimycotoxigenic effects are compiled. Further, the low stability of essential oils under environmental conditions such as temperature and light has forced scientists to develop and use recent approaches such as encapsulation, coating, use in edible films, etc. This review provides an overview of the current literature on essential oils mainly on antifungal and antimycotoxigenic but also their antibacterial and antioxidant activities. Additionally, the recent applications of EOs including encapsulation, edible coatings, and active packaging are outlined.

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Peppermint and Basil Essential Oils: Chemical Composition, in vitro Antioxidant Activity and in vivo Estimation of Skin Irritation

Cited by 17 publications

References 23 publications

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

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

Ionic liquids as entrainers for terpenes fractionation and other relevant separation problems

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

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