Phytochemical, antioxidant and antimicrobial parameters of essential oils and hydrosols of colombian Thyme and Rosemary obtained using two different steam distillation methods

Hay, Yann-Olivier; Sierra, Miguel Antonio Abril; Tellez, Mayra; C, Luis G. Sequeda; A, Alba N. Tellez; Bonnafous, Catherine; Raynaud, Christine

doi:10.15171/ijpni.2015.07

Cited by 11 publications

(11 citation statements)

References 18 publications

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“…The hot steam, breaks the structure of plant cells, releasing the volatile molecules from the cellulosic substrate and so the essential oils are in direct contact with the steam. Upon condensation, some essential oil compounds, the ones more water-soluble oxygenated polar compounds like phenolic compounds (catechol, protocatechuic acid, caffeic acid, chlorogenic acid, catechin, cyanidin), methylated flavones (tangeretin), flavonols (morin, maringenin, and hesperitin), glucosides, glycosides, alkaloids and lactones, dissolve in the aqueous phase and form the so-called hydrosol (Bohra et al, 1994;Lis-Balchin et al, 2003;Hay et al, 2015). In this way, they are consider to be a complex mixtures containing traces of essential oils and other water-soluble compounds (Inouye et al, 2009).…”

Section: Hydrosolsmentioning

confidence: 99%

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Natural Antimicrobial Agents

Mérillon¹

2018

Sustainable Development and Biodiversity

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Customers' needs change along the years and currently the search for "cleaner" products is in vogue. Hence, the emergence of natural antimicrobials to substitute chemically synthesized preservatives like potassium sorbate or nitrites to ensure microbiological stability and prevent spoilage in food products is a must. New natural antimicrobials have appeared like enzymes, fermentates, liquid smoke, citrus extracts, vanillin and hydrosols. Many in situ and in vitro studies regarding their antimicrobial activity have been conducted and proved their potential use as preservatives in food duo to their bioactive properties. The aim of this project was to test the potential of some natural antimicrobials as a substitute of potassium sorbate, a preservative used at FRULACT, in fruit preparations and consequently in dosed yogurts. Different antimicrobials such as lactoperoxidase, a fermented syrup, 2 liquid smokes, 2 citrus extracts, vanillin and an olive hydrosol were tested for their antifungal activity in vitro against fungi isolated in past work done at FRULACT. Vanillin and an organic citrus extract were the ones with greater antifungal activity and were selected for further tests. These natural preservatives were incorporated into fruit preparations and respective dosed yogurt and the respective microbial load was monitored as well as the stability of the lactic cultures in yogurt. Neither of the antimicrobials interfere with the natural microflora of the yogurts during 16 days of cold storage at 4 o C. However only vanillin maintained its stability during the pasteurization process held at 90 o C for 4 min and was able to maintained the fungal safety of the fruit preparations and respective yogurt. It was also able to control an artificial contamination of an inoculum with an initial load of 5.06 log10 (CFU/mL) constituted by Penicillum sp. and Aspergillus sp.. On the other hand, the organic citrus extract was not able to control the purpose contamination and was not resistant the pasteurization process. If added after the limiting step, the pasteurization, it could control the fungal load of the fruit and respective yogurt for at least 44 days and 16 days respectively during cold storage at 4 o C. Lactoperoxidase was also tested in a different fruit preparation, FruIdentity, that was not subjected to a pasteurization process, and even though it controlled the fungal load in the preparation and did not interfere with the stability of the lactic cultures it was not able to control the fungal load in the respective dosed yogurt.

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Section: Hydrosolsmentioning

confidence: 99%

“…Moreover, thyme hydrosols showed MIC of 250 µL/mL against P. aeruginosa, S. aureus and the 2 fungi. Though this concentration is very high for a preservative, it could possibly be used as an active ingredient to promote product conservation (Hay et al, 2015).…”

Section: Hydrosolsmentioning

confidence: 99%

Natural Antimicrobial Agents

Mérillon¹

2018

Sustainable Development and Biodiversity

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“…Several studies showed that they are valuable extracts with potential applications in aromatherapy, preparation of cosmetic products, or cakes and drinks for food industry [3,4]. Moreover, hydrosols extracted from aromatic plant species belonging to Lamiaceae family, such as Mexican oregano (Poliomintha longi ora) [5], Polish lavender (Lavandula augustifolia) [6], Morrocan and Colombian thyme (Thymus vulgaris) [4,7], Asteraceae family, such as Algerian marigold (Calendula arvensis) [8] and Rutaceae family, such as bitter orange (Citrus aurantium) owers [9] have demonstrated antioxidant, antibacterial and antifungal activity.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Acetylcholinesterase Inhibition Capacity of Hyrosols From Lamiaceae Plants for Biopesticide Use. The Role of Phenolic Compounds

Gaspar‐Pintiliescu

Mihai

Ciucan

et al. 2022

Preprint

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Background Hydrosols are aqueous solutions obtained as by-products after essential oil extraction from aromatic plants. However, they have been lately reconsidered for applications in ecological agriculture, cosmetic and food industry due to their valuable bioactive phytochemicals content. The aim of this study was to identify the main volatile and polyphenolic compounds in hydrosols extracted from three Romanian Lamiaceae plants, sage (Salvia officinalis), rosemary (Rosmarinus officinalis) and lavender (Lavandula angustifolia) and to analyse the correlation of their total phenolics content to the antioxidant and acetylcholinesterase inhibition capacity, in view of future development of novel biopesticides. Results Our results showed that sage and rosemary hydrosols presented better antioxidant activity than lavender hydrosol in all tested free radical scavenging and metal chelating assays. Good correlation of the antioxidant activity to hydrosols’ phenolics and flavonoids content was observed, except for DPPH assay. The same order was found for acetylcholinesterase activity inhibition, but this was partially related to phenolics content of hydrosols, suggesting that other components present in hydrosols were active compounds with synergistic role in this process. Conclusion These results indicated that Lamiaceae hydrosols could be recommended alone or as optimised mixtures to develop novel natural products for the control of pests in eco-agrosystems.

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“…Given Cecropia mutisiana Mildbr antioxidant and antimicrobial activities have not been addressed, we proposed to use Rosmarinus officinalis Govaerts, a widely studied plant as a comparison standard with known phytochemical and pharmacognostic characteristics (Borras-Linares et al, 2014;Hay et al, 2015;Abkhoo and Jahani, 2016;Habtemariam, 2016;Moore et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Antimicrobial capacity of Cecropia mutisiana Mildbr. (Cecropiaceae) leave extracts

Ortiz-Ardila

Correa-Cuadros

Celiz-Zambrano

et al. 2017

Emir. J. Food Agric

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Background: Given the lack of knowledge in Cecropia mutisiana Mildbr phytochemical and pharmacological properties, the objective of this work was to determine the leaves antioxidant and antimicrobial capacities, taking into account its wide use by Colombian communities. For this study Rosmarinus officinalis Govaerts extracts were used as experimental standards for comparisons, since there are no studies of Cecropia mutisiana Mildbr biological activities. Methods: Extraction was performed by dried leaves obtaining extracts of different polarity (petroleum ether, ethyl acetate, dichloromethane, and ethanol). To identify Cecropia mutisiana Mildbr functional groups and main compounds preliminar phytochemical analysis was run. Likewise, antioxidant capacity for both plants was determined by colorimetric assays; followed by phenol quantification correlation by Folin Ciocalteu reagent. Last, its antimicrobial capacity was evaluated by the Kirby-Bauer test. Results: Cecropia mutisiana Mildbr ethanol extract had the highest antioxidant capacity expressed as IC 50 (165.47 ± 3.0 ppm), as well as the dichloromethane Rosmarinus officinalis Govaerts extract (272.63 ± 4.9 ppm), without any correlation with total phenols. Additionally, antimicrobial activity was observed for Cecropia mutisiana Mildbr in the ethyl acetate extract and for Rosmarinus officinalis in the ethanol extract. Conclusion: Regarding both plant comparison Cecropia mutisiana Mildbr ethanol extract had the highest antioxidant capability, whereas Rosmarinus officinalis Govaerts ethanol extract had the greatest antimicrobial activity.

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Phytochemical, antioxidant and antimicrobial parameters of essential oils and hydrosols of colombian Thyme and Rosemary obtained using two different steam distillation methods

Cited by 11 publications

References 18 publications

Natural Antimicrobial Agents

Natural Antimicrobial Agents

Antioxidant and Acetylcholinesterase Inhibition Capacity of Hyrosols From Lamiaceae Plants for Biopesticide Use. The Role of Phenolic Compounds

Antioxidant and Antimicrobial capacity of Cecropia mutisiana Mildbr. (Cecropiaceae) leave extracts

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