Ammi Essential Oil Research Articles

Antifungal activity of the Trachyspermum ammi essential oil on some of the most common fungal pathogens in animals

Background: The increasing resistance to antifungal drugs and the reduced number of available drugs led to the search for therapeutic alternatives among aromatic plants and their essential oils, empirically used by antifungal effects. OBJECTIVES: The purpose of the current study was to evaluate the antifungal activity of Trachyspermum ammi essential oil (EO) against the most frequent pathogenic fungi including Candida, Aspergillus, Chrysosporium and Trichophyton species. METHODS: EO from the seeds of the plant was obtained by hydrodistillation. Susceptibility tests were expressed as growth inhibition zone (diameter) using disk diffusion method and minimal inhibitory concentration (MIC) and minimal fungicidal concentration (MFC) using broth microdilution method. RESULTS: Results of susceptibility tests showed that T. ammi EO was effective against all the tested strains. The diameters of growth inhibition zone of the EO were between 11 mm and 60 mm. The EO was also the most active, with MIC and MFC values ranging from 0.3 to 2.5 mg/ml and 0.6 to 5 mg/ml, respectively. The EO of T. ammi showed a significant degree of antifungal activity against different Candida species in comparison with other fungi (p<0.05). CONCLUSIONS: The present study indicated that T. ammi EO has considerable antifungal activity, deserving further investigations for its clinical application for treatment of fungal infections.

Antibacterial activity and chemical analysis of fruit oil of Trachyspermum ammi Linn. Sprague

Background: In traditional medicine, the fruit of Trachyspermum ammi (Family: Umbelliferae), commonly known as Asamodagam in Sinhala; Omum in Tamil and Ajowan or Bishop’s weed in English is used in gastro intestinal disorders (loss of appetite, dyspepsia, diarrhea, abdominal pains, abdominal distension and vomiting) and respiratory diseases (Bronchial asthma). The water distillate (omatheeneer or oma water or asamodagam spirit) is used for stomach problems in children. The fruits of this plant are used in different forms such as powder, decoction and oma water in adults also. It is reported that essential oil and the solvent extracts of fruits are active against Salmonella typhi, Escherichia coli, Lactobacillus sp. and Bacillus licheniformis. Objective and Methodology: An attempt was taken to investigate the (a) antimicrobial properties of essential oil of T. ammi fruits against 8 human pathogens: Staphylococcus aureus (NCTC 6571), Escherichia coli (NCTC 10418), Pseudomonas aeruginosa (NCTC 10662) and five wild strains of Methicillin resistant Staphylococcus aureus (MRSA) by disc diffusion method and (b) chemical composition of the essential oil of T. ammi fruits by Gas Chromatography (GC). Results: Essential oil of T. ammi showed inhibitory activity against all tested microorganisms. The zone of inhibition was ranged from 21–30 mm The major compound present in the essential oil of T. ammi fruits was thymol (60.7%) followed by -cymene (21.7%) and -terpinene (13.6%). Conclusion: Findings of the present study will be helpful to develop antiseptic creams or lotions from fruits of T. ammi essential oil.

Antifungal activity of essential oils from Iranian plants against fluconazole-resistant and fluconazole-susceptible Candida albicans.

The purpose of this study was to assay the antifungal activity of selected essential oils obtained from plants against both fluconazole (FLU)-resistant and FLU-susceptible C. albicans strains isolated from HIV positive patients with oropharyngeal candidiasis (OPC). The essential oils were obtained by hydrodistillation method from Myrtus communis (My. communis), Zingiber officinale roscoe (Z. officinale roscoe), Matricaria chamomilla (Ma. chamomilla), Trachyspermum ammi (T. ammi) and Origanum vulgare (O. vulgare). The susceptibility test was based on the M27-A2 methodology. The chemical compositions of the essential oils were obtained by gas chromatography- mass spectroscopy (GC-MS). In GC-MS analysis, thymol (63.40%), linalool (42%), α-pinene (27.87%), α-pinene (22.10%), and zingiberene (31.79%) were found to be the major components of T. ammi, O. vulgare, My. communis, Ma. chamomilla and Z. officinale roscoe, respectively. The results showed that essential oils have different levels of antifungal activity. O. vulgare and T. ammi essential oils were found to be the most efficient (P<0.05). The main finding was that the susceptibilities of FLU-resistant C. albicans to essential oils were higher than those of the FLU-susceptible yeasts. Results of this study indicated that the oils from medicinal plants could be used as potential anti FLU-resistant C. albicans agents.

Essential Oil Yield Pattern and Antibacterial and Insecticidal Activities ofTrachyspermum ammiandMyristica fragrans

Two Indian spices, Trachyspermum ammi and Myristica fragrans, were studied for their essential oil (EO) yielding pattern, insecticidal activity, antibacterial activity, and composition. The essential oils (EOs) of T. ammi (1.94 ± 30 mL/100 gm) and M. fragrans (5.93 ± 90 mL/100 gm) were extracted using hydrodistillation method. In Gas Chromatography analysis, the beta-pinene, alpha-pinene, alpha-p-menth-1-en-4-ol, Limonene, and elemicin were found as major constituents of T. ammi essential oil whereas M. fragrans essential oil mostly contains Gamma-Terpinolene, p-Cymene, Thymol, and beta-pinene. The insecticidal activities of EO were demonstrated using LC50 values against Plodia interpunctella and EO of T. ammi was found comparatively more effective than EO of M. fragrans. Further, individual EO and combination of essential oil were examined for antibacterial activity against three Gram (−) bacterial strains (E. coli-MTCC 443, P. vulgaris-MTCC 1771, and K. pneumoniae-MTCC number 7028) and three Gram (+) bacterial strains (S. aureus-MTCC 3381, B. subtilis-MTCC 10619, and B. megaterium-MTCC 2412) by well agar diffusion method. The essential oil in combination (CEO) exhibited higher antibacterial activity as compared with individual essential oils.

Chemical and Biological Properties of Trachyspermum ammiEncapsulated in Gelatin Nanofilms

Background: Development of biodegradable and biocompatible films based on the protein polymer with strong antibacterial activities is gradually obtained extensive concern in the world. Objectives: In this study, improvement of chitosan film properties incorporated with Trachyspermum ammiessential oil as a potential antioxidant/antibacterial wound dressing was investigated. Materials and Methods: Gelatin films were prepared from gelatin solutions (10% w/v) containing Trachyspermum ammiessential oil TAM (2, 4, 6 and 8% w/w), glycerol (25% w/w) as plasticizer, and glutaraldehyde (2% w/w) as cross-linker. The mechanical, water solubility, water swelling, water vapor permeability, antioxidant and antibacterial properties of the films were measured according to the American Society for Testing and Materials. Results: Gelatin films exhibited good tensile strength and elongation at break, water solubility, swelling, and water vapor permeability. Incorporation of TAM into the gelatin films caused a significant decrease in tensile strength and swelling, and a significant increase in elongation at break, water solubility, water vapor permeability and whiteness of the films. Gelatin films exhibited low antioxidant activity while gelatin films incorporated with TAM exhibited excellent antioxidant properties. The films incorporated with TAM also exhibited excellent antibacterial properties against both Gram-positive and Gram-negative bacteria. Conclusions: Our results suggest that the gelatin/TA films could be used as a very attractive alternative to traditional materials for different biomedical applications.

Chemical Constituents, Antimicrobial and Antioxidative Effects of Trachyspermum ammi Essential Oil

The chemical composition of Trachyspermum ammi essential oil (EO) was analyzed by gas chromatography–mass spectrometry, and thymol (63.4%), p-cymene (19%) and γ-terpinene (16.9%) were found as the major components. The antimicrobial properties of the EO were investigated against 10 important foodborne pathogenic bacteria and spoilage fungi by disk diffusion and by determining the minimum inhibitory concentration (MIC). The EO exhibited strong activity against both bacteria and fungi, with greater inhibition of bacterial growth compared with fungi; MIC value of EO against all bacteria was evaluated at 500 ppm, whereas the fungal species were inhibited at concentrations of 1000–2000 ppm. The EO also showed antioxidant activity assessed by 2,2-diphenyl-1-picrylhydrazyl, with IC50 (concentration providing 50% inhibition) of 34 μg/mL. Similarly, in β-carotene/linoleic acid assay, the EO was effectively able to inhibit the linoleic acid oxidation, exhibiting 82.16% inhibition that was similar to butylated hydroxytoluene. Overall, the EO exhibit potent antimicrobial and antioxidant activity, which supports its potential use for perishable and high fatty foods. Practical Applications This study is the first report of the chemical composition of Iranian Trachyspermum ammi essential oil and its antimicrobial and antioxidant activities. In conclusion, the obtained data indicate that the essential oil exhibits potent antibacterial and antifungal activity, which supports its use in traditional medicine for its antiseptic properties. The results clearly show that the oil of T. ammi presents antioxidant activity and might be useful for high fatty foods.

Evaluation of antioxidant activity of essential oil from Ajwain (Trachyspermum ammi) seeds

Background: Free radicals provoke chain reactions within the cell and cause damage to the cell. Oxidation of bio molecules such as carbohydrate, protein, lipid and nucleic acid leads to the production of free radicals which induce the onset of disease. Antioxidants scavenge these free radicals, thereby protecting the cell from damage. Phenolic compounds found in varieties of seeds and fruits are thought to have antioxidant activities. Aim: The present study was designed to examine the in vitro antioxidant activity of Trachyspermum ammi (Ajwain) essential oil. Materials and Methods: The antioxidant activity of the oil was assessed by using 2, 2‑diphenyl‑1‑picryl‑hydrazyl (DPPH), H2O2 radical scavenging activity and ferric reducing antioxidant power (FRAP). The values were compared with those obtained with standard antioxidant, ascorbic acid. Results: It was determined that the essential oil possessed a high degree of FRAP followed by a good DPPH radical scavenging activity and a moderate H2O2 radical scavenging activity. Conclusion: This study concludes that the essential oil of Ajwain could contribute as a highly significant bio resource of antioxidants to be used in our day‑to‑day life in food and pharmaceutical industry. Key words: 2,2‑diphenyl‑1‑picryl‑hydrazyl, antioxidant activity, essential oil, ferric reducing antioxidant power, H2O2, thymol, Trachyspermum ammi