Seasonal Variation in the Chemical Profile, Antifungal and Insecticidal Activities of Essential Oils from Daucus reboudii

Majdoub, Siwar; Chaâbane-Banaoues, Raja; Mokni, Ridha El; Chaieb, Ikbal; Piras, Alessandra; Falconieri, Danilo; Babba, Hamouda; Porcedda, Silvia; Mighri, Zine; Hammami, Saoussen

doi:10.1007/s12649-021-01594-9

Cited by 9 publications

(5 citation statements)

References 42 publications

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“…The essential oil composition in herbal spices is directly influenced by several factors including agricultural practices, harvest period, drying, and storage, which affect their food value and or health effects 3 . Seasonal variation is a key factor affecting the level of the bioactive metabolites produced in medicinal plants and, hence, affects their biological properties 6 . Several previous studies have demonstrated that the harvest season can affect essential oil composition by altering both the quantity and quality of the extracted oil 6 .…”

Section: Introductionmentioning

confidence: 99%

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Phytochemical investigation of the n-hexane-extracted oil from four umbelliferous vegetables using GC/MS analysis in the context of antibacterial activity

Baky,

El-Taher,

Naggar

et al. 2024

Sci Rep

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Umbelliferous (Apiaceae) vegetables are widely consumed worldwide for their nutritive and health benefits. The main goal of the current study is to explore the compositional heterogeneity in four dried umbelliferous vegetables viz, celery, coriander, dill, and parsley targeting their volatile profile using gas chromatography-mass spectrometry (GC–MS). A total of 133 volatile metabolites were detected belonging to 12 classes. Aromatic hydrocarbons were detected as the major components of the analyzed vegetables accounting ca. 64.0, 62.4, 59.5, and 47.8% in parsley, dill, celery, and coriander, respectively. Aliphatic hydrocarbons were detected at ca. 6.39, 8.21, 6.16, and 6.79% in parsley, dill, celery, and coriander, respectively. Polyunsaturated fatty acids (PUFA) of various health benefits were detected in parsley and represented by roughanic acid and α-linolenic acid at 4.99 and 0.47%, respectively. Myristicin and frambinone were detected only in parsley at 0.45 and 0.56%. Investigation of antibacterial activity of umbelliferous vegetables n-hexane extract revealed a moderate antibacterial activity against Gram-positive and Gram-negative bacteria with higher activity for celery and dill against Staphylococcus aureus with inhibition zone 20.3 mm compared to 24.3 mm of the standard antibacterial drug.

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Section: Introductionmentioning

confidence: 99%

“…Seasonal variation is a key factor affecting the level of the bioactive metabolites produced in medicinal plants and, hence, affects their biological properties 6 . Several previous studies have demonstrated that the harvest season can affect essential oil composition by altering both the quantity and quality of the extracted oil 6 .…”

Section: Introductionmentioning

confidence: 99%

Phytochemical investigation of the n-hexane-extracted oil from four umbelliferous vegetables using GC/MS analysis in the context of antibacterial activity

Baky,

El-Taher,

Naggar

et al. 2024

Sci Rep

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“…However ß‐ caryophyllene (24.65%) was detected at a higher percentage in G. foetida collected from the northwestern part of Morocco. It is noteworthy that this variability can be related to the geographical origin, environmental factors, genetic variation and the harvest period (Debbabi et al, 2020; Majdoub et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

Chemical composition, antifungal and antibiofilm activities of essential oils from Glycyrrhiza foetida (Desf.) growing in Tunisia

AL-Hmadi

Majdoub

Chaâbane-Banaoues

et al. 2023

Biomedical Chromatography

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This study was designated to investigate the chemical composition, the antifungal activity and antibiofilm properties of Glycyrrhiza foetida (Desf.) growing in Tunisia and recognized for its pharmacological and therapeutic effects. The chemical analysis of essential oil samples prepared via hydrodistillation of the aerial parts was performed by gas chromatography-mass spectrometry (GC-MS). Moreover, the antifungal activity of G. foetida essential oil was developed against three dermatophyte strains, two molds and Candida spp. yeasts using the broth microdilution assay. According to the percentages, the main constituents are δ-cadinene (13.9%), (E)-caryophyllene (13.2%) and γ-cadinene (8.3%). The efficiency of the essential oil in inhibiting Candida albicans biofilms formation was also evaluated in terms of inhibitory percentages.The results showed that C. albicans and Microsporum canis were the most sensitive to G. foetida essential oil with a complete inhibition at 0.4 and 0.2 mg ml À1 , respectively.Candida albicans biofilm development was reduced by 80% by the volatile oil at a concentration of 0.8 mg ml À1 . The essential oil of G. foetida has a promising role in the control of fungal agents with medical interest and in inhibition of Candida biofilm development.

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“…The extraction method or the solvent type is an essential step to isolate EOs with good antioxidative property. In another study, all the principal components from aerial parts of Teucrium luteum significantly had antioxidant properties (DPPH and β‐carotene bleaching assay) than the reference compound, BHT (Majdoub et al., 2022). In one of the earlier conducted research studies, good radical scavenging and reducing power ability as well as significant activity against α‐amylase of Calamintha incana EO were observed, indicating its potential for use as functional food sources or therapeutic use (Popović‐Djordjević et al., 2019).…”

Section: Therapeutic Potential Of Essential Oilsmentioning

confidence: 99%

“…The EOs from clove, basil, nutmeg, cinnamon, parsley thyme, and oregano are famous for their antioxidant properties. The antioxidant activity of EOs is mainly due to aldehydes, alcohols, ketones, ethers, linalool, geranial, citronellal, menthone, and some β‐terpinene, α‐terpinene, and α‐terpinolene (Majdoub et al., 2022). Thyme EO can be uilized in the meat food processing industry as a natural alternate antioxidant substituted for synthetic antioxidants.…”

Section: Therapeutic Potential Of Essential Oilsmentioning

confidence: 99%

A descriptive review on exploiting the therapeutic significance of essential oils as a potential nutraceutical and food preservative

Jan,

Choudhary,

Malik

et al. 2024

Food Safety and Health

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For centuries, essential oils (EOs) have held a significant place in traditional medicinal practices worldwide and are commonly known for their aroma and taste. Among the 3000 recognized types, only 300 have commercial use in the food and pharmaceutical sectors. These potent natural extracts, derived from aromatic plants and herbs, have garnered attention not only in ancient healing traditions but also within modern health‐care systems. Their rich history is marked by a diverse array of therapeutic properties that have made them indispensable tools for promoting health and well‐being. Additionally, the utilization of EOs as food preservatives is an innovative and natural approach in extending the shelf life of various food products. In addition, EOs are beneficial in the treatment of cancer and other diseases. Because of their outstanding biological activities and health benefits, research on EOs has exploded in recent years. In present work, an intensive review was done on published data on therapeutic potential of some major EOs and their utilization as a preservative in food industries. Meanwhile, an investigation of the methods specifically used for the separation of EOs and regulatory considerations are also reported. The article concludes with comments on future trends.

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Seasonal Variation in the Chemical Profile, Antifungal and Insecticidal Activities of Essential Oils from Daucus reboudii

Cited by 9 publications

References 42 publications

Phytochemical investigation of the n-hexane-extracted oil from four umbelliferous vegetables using GC/MS analysis in the context of antibacterial activity

Phytochemical investigation of the n-hexane-extracted oil from four umbelliferous vegetables using GC/MS analysis in the context of antibacterial activity

Chemical composition, antifungal and antibiofilm activities of essential oils from Glycyrrhiza foetida (Desf.) growing in Tunisia

A descriptive review on exploiting the therapeutic significance of essential oils as a potential nutraceutical and food preservative

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