Search Results
results were expressed as mg of gallic acid equivalents per gram of essential oil (GAE mg/g EO). Antioxidant activity: DPPH free radical scavenging capacity – 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was performed as described in
. Fine DH , Furgang D , Barnett ML , Drew C , Steinberg L , Charles CH , Vincent JW : Effect of an essential oil-containing antiseptic mouthrinse on plaque and salivary Streptococcus mutans levels . J Clin
References 1. Alshehri M , Alshail F , Aldosary M , Alamri A : Comparison of an essential-oil-based oral rinse and chlorhexidine as
I , Palaiologou-Gallis AA , Stoute D , Maney P , Lallier TE : Effect of essential oil and chlorhexidine mouthwashes on gingival fibroblast survival and migration . J Periodontol 84 , 1211 – 1220 ( 2013
The purpose of this study was to evaluate the effect of rosemary essential oil (250–1000 ppm) or its leaves (0.5–2%) on the quality of turkey sausage. The addition of essential oil had no significant effect on the sausage texture and colour parameters. A high rosemary leaves level resulted in an increase in sausage hardness and chewiness and a decrease in lightness (L*) with respect to the control sausage. Sensory evaluation indicated that rosemary essential oil and its leaves increased the taste and the aroma scores of turkey sausage depending on the concentration. The obtained results also showed that rosemary leaves (0.5%) were more effective than essential oil in reducing total plate counts, TBARS, K232, and K270 values during chill storage, in comparison with the control product. This will contribute to reducing the use of chemical additives, which are badly perceived by consumers, while increasing the sensory properties of such products.
, Alshail F , Alqahtani SH , AlOriny TS , Alsharif A , Kujan O : Short-term effects of scaling and root planing and essential-oil mouthwash on the treatment of periodontal inflammation in smokers . Interv Med Appl Sci 7 , 4487 – 4488 ( 2015
The essential oil extracted from Nardostachys chinensis Batal (NCB) was analyzed by gas chromatography-mass spectrometry (GC-MS) combined with two chemometric resolution methods (CRM), heuristic evolving latent projections (HELP), and selective ion analysis (SIA). Qualitative analysis was performed by comparing the obtained pure mass spectra with those in National Institute of Standards and Technology (NIST) mass spectra database. Identification of some compounds was assisted by comparison of programmed temperature retention indices (PTRIs). The quantitative results were obtained by overall volume integration (OVI). A total of 69 compounds in the essential oil of N. chinensis Batal were identified, accounting for 93.98% of the total content. The major compounds were (−)-spathulenol, epiglobulol, trans-longipinocarveol, and patchouli alcohol which contribute to the antimicrobial and antioxidant activity. The results showed that the efficiency and reliability were greatly improved by use of chemometric techniques and programmed temperature retention index as assistants of GC-MS in identification of the plant essential oil.
Introduction
The present work aims to study the chemical composition of Pteridium aquilinum (L.) Kuhn essential oil and its antibacterial activity against three important phytopathogenic Gram-negative bacteria: Erwinia amylovora, Pectobacterium carotovorum subsp. carotovorum, and Pseudomonas savastanoi pv. savastanoi.
Methods
The chemical composition of P. aquilinum L. essential oil produced by hydrodistillation was determined by gas chromatography–mass spectrometry. The antibacterial activity was tested using disk diffusion method and by determination of minimum inhibitory concentration values. The major components were linalool (10.29%), carvacrol (8.15%), benzaldehyde (5.95%), 2-undecanone (5.32%), and cuminaldehyde (4.57%).
Results
The essential oil tested revealed a powerful antibacterial effect against all tested strains, with inhibition zone diameters ranging from 32.0 ± 0.58 to 33.7 ± 0.88 mm.
Discussion
P. aquilinum EO contained 32.86% of oxygenated monoterpenes, which are known for their very powerful antimicrobial activities. The minimum inhibitory concentration values showed that P. aquilinum essential oil has very strong activity against E. amylovora (0.625 μl/ml), followed by P. carotovorum subsp. carotovorum (2.50 μl/ml) and P. savastanoi pv. savastanoi (5.00 μl/ml). The results obtained could contribute to the development of new potential agents for the control of bacterial diseases.
Abstract
Inclusion complexes of Lippia sidoides essential oil and β-cyclodextrin were obtained by slurry method and its solid powdered form was prepared using spray drying. The influence of the spray drying, as well as the different essential oil:β-cyclodextrin ratio on the characteristics of the final product was investigated. With regard to the total oil retention 1:10 mass/mass ratio as optimal was found between the essential oil and β-cyclodextrin. Thermoanalytical techniques (TG, EGD, TG-MS) were used to support the formation of inclusion complex and to examine their physicochemical properties after accelerated storage conditions. It may be assumed that the thermal properties of the complexes were influenced not only by the different essential oil/ β-cyclodextrin ratio but also by the storage conditions. In the aspect of their thermal stabilities, complex prepared with 1:10 m/m ratio (essential oil:β-cyclodextrin) was the most stable one.
Abstract
Microencapsulation of Lippia sidoides essential oil was carried out by spray drying. Blends of maltodextrin and gum arabic were used as carrier. Spray dried microparticles were characterized using conventional (thermogravimetry, evolved gas analysis) and combined (thermogravimetry-mass spectrometry analysis) thermal analysis techniques in order to evaluate the abilities of carriers with different compositions in retaining and in releasing the core vs. dynamic heating. Thermal analysis was useful to evaluate the physico-chemical interactions between the core and carriers and to determine the protective effect of the carriers on the evaporation of essential oil.
