Antibacterial Properties Of Essential Oils Research Articles

Pine Needle of Pinus koraiensis (Siebold & Zucc) Essential Oil Through Liquid Nitrogen Quick-Freezing Assisted Solvent-Free Microwave Extraction Process for Antibacterial Application.

This study investigates the composition and antibacterial properties of essential oil extracted from Pinus koraiensis (Siebold & Zucc) pine needles using a liquid nitrogen freezing treatment combined with solvent-free microwave extraction (LNSFM). The aim is to develop a low-energy, high-efficiency extraction method for conifer essential oils, analyze their chemical composition, and evaluate their antibacterial efficacy. Pine needle samples were frozen with liquid nitrogen and subsequently crushed. The essential oil was extracted using solvent-free microwave technology. A single-factor test and response surface methodology were employed to optimize extraction parameters. The extraction efficiency of LNSFM was compared with traditional methods through kinetics, and the essential oil components were analyzed using gas chromatography-mass spectrometry (GC-MS). The antibacterial activity of the extracted volatile oil was tested against Escherichia coli and Staphylococcus aureus. LNSFM proves to be a green and efficient extraction method suitable for obtaining volatile oils from pine needles, which demonstrate significant antibacterial properties.

Chemical Components and Antibacterial Properties of Essential Oil from Zingiber densissimum

Chemical Components and Antibacterial Properties of Essential Oil from Zingiber densissimum

In vitro antibacterial activity of essential oils from Cymbopogon flexuosus and Cymbopogon winterianus

The objective of the study was to identify and quantify chemical compounds present in the essential oils of C. flexuosus and C. winterianus and evaluate their antibacterial action on Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus. This is an in vitro experimental study using essential oils of Cymbopogon flexuosus and Cymbopogon winterianus. The gram-negative strains E. coli (ATCC 25922) and P. aeruginosa (ATCC 27853) and Staphylococcus aureus (ATCC 25923) were used as a Gram-positive strain for the analysis of the antibacterial properties of essential oil. Oil analyzes were carried out using gas chromatography coupled to mass spectrometry (GC/MS). The antibacterial activity of lemongrass (Cymbopogon flexuosus) and citronella (Cymbopogom winterianus) essential oils against bacteria of pathological relevance was confirmed, denoting the potential of using plant essential oils as antibacterial agents, an important alternative considering the emergence of antibiotic resistance.

Antimicrobial properties of essential oil extracted from Schizonepeta annua against methicillin-resistant Staphylococcus aureus via membrane disruption

Schizonepeta annua (Pall.) Schischk. has long been traditionally employed in China for its anti-inflammatory, antimicrobial, and soothing properties. This study evaluates the antibacterial properties of essential oil extracted from Schizonepeta annua (SEO) and oregano (OEO) against methicillin-resistant Staphylococcus aureus (MRSA). SEO and OEO demonstrated substantial antibacterial efficacy, with SEO exhibiting significantly enhanced antibacterial activity due to its complex composition. Mechanistic investigations revealed that both essential oils disrupt bacterial membrane integrity and biosynthetic pathways, leading to the extrusion of intracellular contents. Metabolomic analyses using GC-Q-TOF-MS highlighted SEO's selective targeting of bacterial membranes, while non-targeted metabolomics indicated significant effects on MRSA's amino acid metabolism and aminoacyl-tRNA biosynthesis. These findings suggest that SEO causes considerable damage to MRSA cell membranes and affects amino acid metabolism, supporting its traditional use and highlighting its potential in treating infections. Our results offer robust theoretical support for SEO's role as an antimicrobial agent and establish a solid foundation for its practical application in combating multidrug-resistant infections.

Antioxidant and Antibacterial Properties of Essential Oil of Schinus Molle L. From Southwest of Algeria

Antioxidant and Antibacterial Properties of Essential Oil of Schinus Molle L. From Southwest of Algeria

Biopesticide potential of Anisomeles indica Kuntze leaf essential oil and its nanoemulsion against bacterial blight - Xanthomonas strains

The objective of this study was to examine the chemical composition of essential oil A. indica leaves and its nanoemulsion, and evaluation of potential for use as a biopesticide. Essential oil of A. indica extracted from fresh leaves was found to be 99.97% composed of 59 components, according to GC-MS analysis. A non-ionic surfactant Tween 80 and the essential oil of A. indica were combined to create a stable nanoemulsion using sonication method. A long durable stable nanoemulsion was obtained after thirty minutes of sonication, and it was examined using TEM (Transmission electron microscopy), DLS (Dynamic light scattering), and FTIR (Fourier transform infrared spectroscopy) analyses. To consider its practical applications, other factors such as stability, viscosity, pH, turbidity, and creaming index were also investigated. Antibacterial properties of essential oil and nanoemulsion were evaluated against bacterial blight plant pathogens Xanthomonas oryzae and Xanthomonas citri. The MIC (Minimum inhibitory concentration) was determined using the broth microdilution method, and the anti-Xanthomonas activity was assessed utilizing by agar disc diffusion method. Using the crystal violet (CV) technique, inhibition of biofilm formation and development were evaluated. Disturbance of bacterial membrane permeability was confirmed by estimating the proteins and nucleic acids (DNA, and RNA) leakage from the cell membrane. Greenhouse studies using rice/paddy plants were conducted to demonstrate the antibacterial potential of essential oil and nanoemulsion, using RNR-15048 rice cultivar by seed treatment and foliar spray groups. Results of the investigations suggest that, when the essential oil was transformed into a nanoemulsion, its antibacterial effect against bacteria was significantly increased, that might be attributed to the essential oil enhanced ability to penetrate the bacterial cells. Essential oil of A. indica and its nanoemulsion reduced rice bacterial blight disease by 84%and pathogen-virulence by 92%, and promoted the growth and development of rice/paddy seedlings. These results confirm that A. indica essential oil and its nanoemulsion possess anti-bacterial blight properties, without affecting growth and development of host plants. Essential oil of A. indica and its nanoemulsion could be used as biopesticide to control Xanthomonas induced bacterial blight diseases in crop plants either by using for seed treatment or as a foliar spray.

Antioxidant and Antibacterial Properties of Essential Oils from Citrus reticulata cv. Shatangju Peel for the Preservation of Chilled Pork

Antioxidant and Antibacterial Properties of Essential Oils from <i>Citrus reticulata</i> cv. Shatangju Peel for the Preservation of Chilled Pork

Recent advancement in minimal processing of fruits and vegetables: A Review

Minimal processing is the fastest growing industry. The consumption of minimally processed foods has increased worldwide due to changing consumer attitudes towards fresh, healthy and convenient foods. In today’s busy world, MPFV is an ideal food because it does not require additional requirements and provides a variety of minerals and vitamins necessary for human health. These new market trends have increased the need for the industry to explore new ideas to increase shelf life of the produce. The application of oil based nanoemulsions to minimally processed fruits and vegetables, used as cleaning or disinfecting agents, or added to food coatings, has been shown to significantly improve the microbiological quality and safety of minimally processed f&amp;v. The antibacterial properties of essential oils reduce microbial activity, keeping the food fresh without compromising its quality. Other technologies, such as MAP on small-scale processors, can also play an important role. There are several strategies that can be implemented with the goal of reducing the rate of deterioration of fresh cut crops. The several new emerging technologies, are intelligent packaging, sensors, films, and modified atmosphere.

Chemical composition and antioxidant and antibacterial properties of the essential oils extracted from Citrus sinensis peels by hydrodistillation and microwave methods.

The present study is devoted to evaluate in vitro the chemical composition and the antioxidant and antibacterial properties of essential oils (Eo) extracted by hydrodistillation (HD) and microwave (MW) from the plant peels of Citrus sinensis. The extraction provided yields of 0.26% and 0.02%, respectively. The essential oils were analyzed by GC-MS whose major component is limonene that has a remarkable percentage (78.192% and 58.6%, respectively) for the essential oil extracted by HD and MW. The results of the antioxidant potential were noticeable in each of the essential oils with a higher priority to that extracted by hydrodistillation. The evaluation of the antioxidant power by the free radical scavenging method (DPPH) showed that the essential oils studied have good antioxidant activity, especially for the oil extracted by HD having presented an IC50 of (13.07 ± 0.169) mg/ml, while BHT and ascorbic acid showed very potent and effective anti-free radical activity with IC50 of the order of (19.54 ± 0.32) µg/ml and (1.17 ± 0.05) µg/ml respectively. According to the β-carotene/linoleic acid test, the oxidation of β-carotene was effectively inhibited by the two essential oils of Citrus sinensis peels with a percentage of inhibition of (56.46 ± 0.76) % and (31.39 ± 1.49) % respectively for HD and MW. Eo extracted by HD is more active than ascorbic acid (15.43%). In the antibacterial test, the activity was evaluated by the disc-diffusion method, the two types of sweet orange essential oils inhibited the growth of five bacterial strains out of six: The best activity was obtained against E. coli, Listeria monocytogenes, and Agrobacterium with a diameter of the zone of inhibition between 70 and 84 mm, with the exception of the strain of Bacillus subtilis, there is no zone of inhibition has been observed.

The potential of Lamiaceae essential oils against respiratory tract diseases – a mini-review

Respiratory tract infections (RTIs) are common infections in the global population, particularly among children. Due to the rise of antibiotic resistance, multidrug-resistant bacteria, and the numerous adverse effects of synthetic drugs, there is a constant demand for new and safe alternative treatments. Natural plant-based alternatives have become more popular, while chemical drugs have been questioned for their safety and side effects. One of the most promising solutions to the global issue of respiratory tract infections is the exploration of the antiviral and antibacterial properties of essential oils (EOs). Because of their volatility, EOs can be inhaled, allowing them to reach both the upper and lower respiratory tracts. Additionally, their antimicrobial and anti-inflammatory properties along with their phytochemical composition make them more effective for treating respiratory tract infections. Humans are less likely to be affected by EOs because of their low toxicity and less risk of resistance to pathogenic organisms. Lamiaceae (also called Labiatae) is one of the most important herbal families, and it incorporates a wide range of plants like thyme, holy basil, rosemary, basil, etc. with potential therapeutic properties. The pharmacological properties of Lamiaceae are mainly due to its EOs, which have various activities like anti-tumor, anti-diabetic, insecticidal, neuroprotective, anti-asthmatic, and others. Overall, the main objective of this review is to provide an overview of the general characteristics of certain EOs from the Lamiaceae family about their ability to alleviate the signs and symptoms of respiratory diseases, including respiratory tract infections.

Antimicrobial Efficacy of Essential Oils and Their Combination Against Microorganisms Associated With Postradiation Therapy in Patients With Head and Neck Cancer: An In Vitro Study.

Background Head and neck cancer ranks as the sixth most common cancer globally. Reduced saliva production brought on by postradiation therapy upsets the delicate balance between bacterial load and a weakened immune system. Oral hygiene is commonly neglected in patients who have undergone radiotherapy and they often develop dry mouth, mucositis due to radiation therapy, etc., as side effects. Despite being a part of the current standard, chlorhexidine carries numerous disadvantages such as taste alteration, teeth staining, and dry mouth. An extensive review of the literature demonstrates the antibacterial properties of essential oils (EOs) derived from plant materials, which may be able to prevent the development of such opportunistic microorganisms in the oral cavity. Methodology The cinnamon bark EO and Cajeput EO were procured and checked for their solubility. The final ratio at which the oils were found to be soluble was the 1:1 (w/v) ratio. The minimum inhibitory concentration (MIC) of cinnamon bark oil (Cinnamomum verum) and Cajeput oil (Melaleuca leucadendron) against Staphylococcus aureus, Enterococcus faecalis,and Candida albicans was determined by serial dilution method using Resazurin dye, and the minimum bactericidal concentration (MBC) was done by a spread plating method. The polyherbal mouthwash was subjected to cytotoxicity assay against human gingival fibroblasts. All the experiments were performed in triplicates. Results The overall results showed that cinnamon bark EO had the strongest efficacy against S. aureus (0.33 ± 0.14 mg/mL) and E. faecalis (0.41 ± 0.14 mg/mL), but not against C. albicans (2.85 ± 2.11 mg/mL). Cajeput EO showed the least efficacy against all the groups; whereas the combination of EOs proved to be the most efficacious and showed good antimicrobial activity against these most commonly encountered microorganisms in head and neck cancer postradiotherapy. Conclusions Cinnamon and Cajeput EOs in combination proved to be effective in this in vitro study against the most common microorganisms encountered in patients with head and neck cancer postradiotherapyand are comparable to 0.2% chlorhexidine.

Utilization of cloves, Mentha, cinnamon and other essential oils in quick remedies of nasal congestion

With the rise of MDR bacteria and antibiotic resistance, there is a constant need to find novel medications and treatment methods for infectious diseases. One possible answer to this international issue is to study the antibacterial properties of essential oil (EOs), which are widely employed in modern cosmetics, healthcare, traditional medicine, and the food sector. Due to their multifaceted make-up, EOs operate in a complicated fashion. Infectious and inflammatory illnesses of the respiratory tract (RTDs) afflict a vast number of individuals of all ages all over the globe. Due to their low volatility, EOs are readily inhaled and spread throughout both the lower and upper respiratory tracts. In addition, they provide excellent therapy for infections of the respiratory tract (RTIs) owing to their antibacterial and anti-inflammatory properties. This article's goals are to (1) discuss the most common lower and upper respiratory tract illnesses and (2) illustrate the techniques used to ascertain the antibacterial capacity of EOs through gaseous contact. In addition to their anti-inflammatory effects, the mechanism by which EOs kill bacteria is examined. Recent in vivo animal investigations and clinical trials in humans are also described. In addition, patents are shown that discuss the use of EOs and its volatile components in the management of RTIs. The overarching goal of this study was to demonstrate the efficacy of EOs as antibacterial and anti-inflammatory medicines, hence reducing the discomfort associated with RTDs such as RTIs. John Wiley and Sons, Ltd., Copyright, 2015

Exploiting the Crithmum maritimum L. Aqueous Extracts and Essential Oil as Potential Preservatives in Food, Feed, Pharmaceutical and Cosmetic Industries.

Chritmum maritimum, sea fennel, is a facultative halophyte used in salads, soups, and sauces, as well as used to prepare medicinal juices and aqueous extracts (AE) to treat several ailments. Its essential oil (EO) is used as a spice and aromatizing. In this work, the nutritional (crude protein, fiber, lipids, and ashes content) and HPLC-PDA phenolic profiles were determined. Furthermore, the antioxidant potential of the infusion and of the decoction, as well as the antibacterial activity of both, the AE and EO, were assessed against food-contaminating bacteria. The composition of the EO was also established. Sea fennel exhibited considerable fiber (34.3 ± 1.92%) and mineral content (23.6 ± 4.8%). AE contains chlorogenic acid as the major phenolic compound, 49.7 ± 0.8 mg/g in the infusion dry extract and (26.8 ± 0.9 mg/g in the decoction dry extract). EO contains high amounts of monoterpene hydrocarbons, namely γ-terpinene and sabinene. In regards to the antioxidant activity, IC50 values for the infusion and decoction were, respectively: 36.5 ± 1.4 μg/mL and 44.7 ± 4.4 μg/mL in the DPPH assay; 37.3 ± 2.6 μg/mL and 38.4 ± 1.8 μg/mL, in the ABTS assay. EO is particularly active against Bacillus cereus and Lactobacillus plantarum. The results support the use of sea fennel AE and EO as a potential alternative preservative ingredient for feeds, foods, pharmaceutical, and cosmetic industries, due to the antioxidant activity of infusion and decoction, and antibacterial properties of essential oil.

Study on Extraction and Antibacterial Activity of Essential Oil from Liquidambar formosana Hance (L.) leaves by Continuous Flow Microreactor

As a natural medication and food plant resource, Liquidambar formosana Hance (L.) leaves are growing popularity in the fields of medicine and health care. The essential oil of L. leaves was extracted by continuous flow microreactor, and the extraction rate is 53.2%. 26 compounds from essential oil were identified by gas chromatography/mass spectrometry (GC/MS). The main components of these compounds are α-pinene, β-pinene and limonene. Ten of them are reported for the first time. The antibacterial activity of essential oil was investigated by the inhibition zone method, minimum inhibitory concentration and inhibition growth curve experiment. The results show that the essential oil had inhibitory effects on both Escherichia coli (E. coli) and Bacillus subtilis (B.subtilis), and the minimum inhibitory concentrations are 1.0 μg/mL and 1.2 μg/mL. The inhibition effect on gram-negative bacteria E.coli is stronger. The results of this study show that the essential oil contains rich medicinal value components and have great potential for exploitation. This research provided a scientific foundation for understanding essential oil while also providing a theoretical foundation for their full and rational utilization. Simultaneously, research into the antibacterial properties of essential oil provides a scientific basis for the further development of the anti-bacterial agents that exists in plants.

Chemical and antibacterial properties of Baccharis dracunculifolia DC essential oils from different regions of Brazil

ABSTRACT This study aimed to evaluate the chemical and antibacterial properties of the essential oil of B. dracunculifolia from three regions of Brazil: Midwest, Southeast and South region. The major compounds of essential oil from Midwest region were (E)-nerolidol (28.15%) and spathulenol (17.68%), both oxygenated sesquiterpenes. And the major compounds of essential oils from Southeast and South regions were (E)-nerolidol (12.75–13.95%), bicyclogermacrene (10.76–14.21%) and limonene (10.49–19.36%). The three essential oils showed antibacterial activity for both Gram-positive and Gram-negative bacteria tested, with MIC values from 0.03 to 0.15 mg/mL and MBC values from 0.05 to 0.30 mg/mL. The B. dracunculifolia essential oil from the Midwest region of Brazil presented higher values of oxygenated sesquiterpenes and was more effective on all tested bacterial strains, with lower and statistically significant MBC values, compared to the oils from the Southeast and South regions of Brazil

Antibacterial and Antioxidant Activity of Dysphania ambrosioides (L.) Mosyakin and Clemants Essential Oils: Experimental and Computational Approaches.

Dysphania ambrosioides (L.) Mosyakin and Clemants, also known as Mexican tea, and locally known as Mkhinza, is a polymorphic annual and perennial herb, and it is widely used in folk medicine to treat a broad range of illnesses in Morocco. The aim of this study was to determine the phytochemical content and the antioxidant and the antibacterial properties of essential oils isolated from D. ambrosioides aerial components, growing in Eastern Morocco (Figuig). Hydrodistillation was used to separate D. ambrosioides essential oils, and the abundance of each phytocompound was determined by using Gas Chromatography coupled with Mass Spectrometry (GC–MS). In vitro 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and inhibition of β-carotene/linoleic acid bleaching assays were used to determine D. ambrosioides essential oils’ antioxidant activity. The findings revealed relative antioxidative power and modest radical scavenging. The antibacterial activity of the essential oils was broad-spectrum, with Escherichia coli, Staphylococcus aureus, and Enterococcus faecalis as the most susceptible strains tested. To elucidate the physicochemical nature, drug-likeness, and the antioxidant and antibacterial action of the identified phytocomponents, computational techniques, such as ADMET analysis, and molecular docking were used.

Antibacterial Properties of Essential Oil Extracted from Kaffir Lime (Citrus Hystrix) Peel

Background: Citrus hystrix (C. hystrix), locally known as ‘limau purut,’ is Malaysia’s major commercial fruit harvest. Besides being a common ingredient in Asian cuisines, the extracted essential oil has diverse applications. The essential oil can be extracted from peels or leaves, which could give strong aromatic properties. Objective: The main purpose of this study is to evaluate the antibacterial activity of C. hystrix essential oil by using disc diffusion method. Materials and Methods: C. hystrix essential oil was extracted from the peels using the Clevenger apparatus of hydro-distillation method. The antibacterial activity of essential oil was evaluated by agar disc diffusion method against four strains of bacteria: two Gram-positive bacteria (Staphylococcus aureus ATCC 25923 and Staphylococcus epidermidis ATCC 12228) and two Gram-negative bacteria (Escherichia coli ATCC 25922 and Shigella dysenteriae ATCC 13313). Each assay was done in triplicates. In this research, positive controls gentamicin and streptomycin were used as indicators to prove the research’s validity. Results: The Gram-positive bacteria were more susceptible to the essential oil (average zone of inhibition diameter; S. aureus = 19.3 ± 1.5 mm and S. epidermidis = 19.3.0 ± 0.6 mm) as compared to the Gram-negative bacteria (average zone of inhibition diameter; E. coli = 8.3 ± 0.6 mm and S. dysenteriae = 11.7 ± 0.6 mm). Gentamicin was recorded to be most effective against all tested bacteria (more than 15 mm zone of inhibition diameter). However, only S. epidermidis showed resistance to streptomycin. Conclusion: C. hystrix essential oil was found to possess antibacterial activity. Thus, these findings indicated that C. hystrix essential oil could be developed as an antibacterial agent in various applications.

Evaluation of antioxidant and antibacterial properties of essential oil and black cumin extract extracted by Clevenger and Ultrasound methods

Evaluation of antioxidant and antibacterial properties of essential oil and black cumin extract extracted by Clevenger and Ultrasound methods

Determination of the chemical composition and antioxidant, anticancer, and antibacterial properties of essential oil of Pulicaria crispa from Saudi Arabia

Essential oils obtained from plants play critical roles in food and medicine. In this study, the phytochemical composition of Pulicaria crispa essential oil, and its antibacterial, antioxidant and anticancer properties were determined in vitro. The essential oil was extracted from the aerial parts of P. crispa through hydro-distillation using a Clevenger-type apparatus, and it was analyzed with GC-MS. The most dominant chemical constituents of the essential oil were sesquiterpenes (78.26%). The higher constituents were β-caryophyllene oxide (33.97%), modephene (23.34%), geranyl propionate (6.32%), geranyl isovalerate (6.74%), 4-cadinadiene (5%), humulene (4.05%), and β-caryophyllene (2.73%). The essential oil exhibited DPPH radical activity, and it exerted antibacterial effect against gram positive bacteria (Staphylococcus aureus and methicillin-resistant Staphylococcus aureus. However, it had no antibacterial effect on gram negative bacteria (Pseudomonas aeruginosa, Shigella sonnei, Klebsiella pneumoniae and Escherichia coli). The P. crispa essential oil produced significant cytotoxic effects against Hep-G2, MCF-7, Coca-2, and HT-29 ​cells. The oil was most toxic to Hep-G2 cells, based on its IC20 and IC50 values. These results indicate that the essential oil from P. crispa has potent biological properties which can be useful in the food and pharmaceutical industries.

Chemical Composition and Antibacterial Properties of Essential Oil Extracted from the Leaves and the Rhizomes of Stahlianthus thorelii Gagnep. (Zingiberaceae)

Stahlianthus thorelii Gagnep. is a plant belonging to the family Zingiberaceae, widely distributed in Asian countries like China, Thailand, India and Vietnam. In traditional oriental medicine, this plant is usually used to treat hemorrhage, heavy menstruation, poor digestion, rheumatism and bone / joint pain (tuberous roots). For the first time, the essential oils from the leaves and the rhizomes of S. thorelii collected in Vietnam were analyzed by Gas Chromatography-coupled with Mass Spectrometry (GC/MS) and investigated for their in vitro anti-microbacterial activity against several Gram (+) / (-) bacteria, fungi and yeast. A total of twenty and thirty components were detected accounting for 81.5 % and 95.5 % of the rhizome and leaf oils, respectively. These volatile compounds were identified as a complex of monoterpene fractions (14.2 % / 9.4 %) and mainly sesquiterpenes (60.0 % / 63.9 %) respectively. The most abundant sesquiterpenes in rhizome were found to be α-copaene (32.2 %) and (-)-allo-aromadendrene (11.3 %) while these compounds in leaves were identified only as 5.0 % and 5.3 %, respectively. In the antibacterial tests, the rhizome oil at MIC 150-200 μg/ml exhibited distinct activity against the Gram (+) bacteria Bacillus subtilis, Staphylococcus aureus, and the fungi Aspergillus niger. While the oil obtained from leaves at MIC 200 μg/ml showed inhibitory activity against B. subtillis.