Antioxidant Effects Of Essential Oil Research Articles

Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meat

Mānuka (MO) and rosemary oils (RO) -containing nanoemulsions and nanocapsules made of sodium alginate and whey protein, were designed and compared for their antioxidant effect. Mānuka oil-nanoemulsions and nanocapsules had smaller particle sizes (343 and 330 nm), less negative zeta potential (−12 mV and −10 mV), higher phenolic content, and antiradical characteristics than RO-nano-entities. However, nano-entities of both oils showed more thermostability and sustained release than free oils. Further, the antioxidant effect of essential oils and their nano-entities was compared against sodium nitrite (SN)-added and without antioxidants-added (controls) and Wagyu and crossbred beef pastes (14 days refrigerated storage). No significant difference among MO, RO and their nano-entities was noticed in crossbred pastes, while in Wagyu, nanoemulsions showed the lowest oxidation values than controls and SN-added pastes. Hence, nano-entities can be alternatives to chemical preservatives as natural antioxidants in meat preservation, along with improved thermal stability and release than free oils.

Multi-Omics Approach Reveals Prebiotic and Potential Antioxidant Effects of Essential Oils from the Mediterranean Diet on Cardiometabolic Disorder Using Humanized Gnotobiotic Mice

Essential oils sourced from herbs commonly used in the Mediterranean diet have demonstrated advantageous attributes as nutraceuticals and prebiotics within a model of severe cardiometabolic disorder. The primary objective of this study was to assess the influences exerted by essential oils derived from thyme (Thymus vulgaris) and oregano (Origanum vulgare) via a comprehensive multi-omics approach within a gnotobiotic murine model featuring colonic microbiota acquired from patients diagnosed with coronary artery disease (CAD) and type-2 diabetes mellitus (T2DM). Our findings demonstrated prebiotic and potential antioxidant effects elicited by these essential oils. We observed a substantial increase in the relative abundance of the Lactobacillus genus in the gut microbiota, accompanied by higher levels of short-chain fatty acids and a reduction in trimethylamine N-oxide levels and protein oxidation in the plasma. Moreover, functional enrichment analysis of the cardiac tissue proteome unveiled an over-representation of pathways related to mitochondrial function, oxidative stress, and cardiac contraction. These findings provide compelling evidence of the prebiotic and antioxidant actions of thyme- and oregano-derived essential oils, which extend to cardiac function. These results encourage further investigation into the promising utility of essential oils derived from herbs commonly used in the Mediterranean diet as potential nutraceutical interventions for mitigating chronic diseases linked to CAD and T2DM.

In vitro and in silico cholinesterase inhibitory and antioxidant effects of essential oils and extracts of two new Salvia fruticosa mill. cultivars (Turgut and Uysal) and GC-MS analysis of the essential oils

ABSTRACT The EtOH extracts of the leaves of two new cultivars (Uysal-SFU and Turgut-SFT) of Salvia fruticosa Mill. was tested against acetylcholinesterase (IC50: 30.62 ± 3.27 and 32.97 ± 2.33 µg/mL for SFU and SFT, respectively) and butyrylcholinesterase (IC50: 69.91 ± 1.08 µg/mL and 86.55 ± 1.26 µg/mL), respectively, relevant to Alzheimer’s disease. The essential oils showed a stumpy inhibition against AChE and no inhibition against BChE. DPPH radical scavenging activity of the extracts (86.70 ± 0.17% and 86.14 ± 1.13% for SFU and SFT, respectively) was stronger than that of quercetin (85.51 ± 0.17%): Their (1.24 ± 0.05 and 1.04 ± 0.16 for SFU and SFT, respectively) ferric-reducing antioxidant power were close to that of the reference (e.g. quercetin, 1.42 ± 0.14). Molecular docking simulations were performed on their major monoterpenes. Our findings revealed that the leaf EtOH extracts of two cultivars are promising inhibitors of both AChE and BChE.

Essential oil composition, antioxidant and antibacterial activity against Vibrio parahaemolyticus from five Lamiaceae species

ABSTRACT In peneide shrimp, diseases caused by Vibrio species are the source of serious economic losses worldwide. Essential oils from Lamiaceae species are sources of bioactives for aquaculture, with potential antimicrobial and antioxidant activity. The aim was to investigate the chemical composition, antimicrobial activity and antioxidant effects of essential oils from five species of Lamiaceae against Vibrio parahaemolyticus. Approximately forty-eight components were identified and quantified by gas chromatography-mass spectrometry (GC-MS) and flame ionization detection (GC-FID). The predominant compounds were linalool (0.2–74.2%), eugenol (47.5%), 1,8-cineole (0.2–44.5%), camphor (0.2–31.2%), sabinene (0.4-13-4%), β-pinene (0.1–8.5%), thymol (51.0%) and p-cymene (1.7–26.4%). The essential oils presented values of Minimum Inhibitory Concentration and Bactericidal between 5.0–0.313 mg mL−1 and effective antioxidant potential (IC50: 0.11–16.15 mg mL−1). Its main components have potential application in scavenging free radicals, inhibiting bacterial growth, important for the food and aquaculture industry.

Antioxidant activity of citron peel (Citrus medica L.) essential oil and extract on stabilization of sunflower oil

Due to the unfavorable effects of synthetic antioxidants, the use of various sources of plant antioxidants to prevent foods oxidation, especially oil-based or fat-based varieties, has been recently got considerable attention. In this study, the antioxidant effect of essential oil and extract from the citron fruit (Citrus medica L.) was investigated on the thermal stability of sunflower oil. Aqueous, ethanolic, and methanolic extracts of citron peel (800 ppm), BHT synthetic antioxidant (200 ppm), and citron peel essential oil (800 ppm) were added to sunflower oil. The oil oxidation stability was evaluated during 5 days through analyzing the values of peroxide, anisidine, thiobarbituric acid, totox, and oxidative stability index (OSI). Results showed that the peroxide, anisidine, and totox value had an increasing trend over time. The effects of storage time, extract, and essential oil were statistically significant in reducing the oxidation rate of sunflower oil during storage. Ultrasonic-assisted ethanolic extract at 30 min showed the highest OSI. The results of this study demonstrated the positive effects of citron peel extract essential oil and on sunflower oil stability and its superiority over synthetic antioxidants.

Hypolipidemic and Antioxidant Effect of Essential Oil of Varthemia iphionoides in Streptozotocin-induced Diabetic Rats

Hypolipidemic and Antioxidant Effect of Essential Oil of Varthemia iphionoides in Streptozotocin-induced Diabetic Rats

Potential Application of Prunus armeniaca L. and P. domestica L. Leaf Essential Oils as Antioxidant and of Cholinesterases Inhibitors.

The aim of this work is to investigate the in vitro acetylcholinesterase (AChE) and butyrycholinesterase (BChE) inhibitory activities of essential oils obtained by hydrodistillation from the leaves of Prunus armeniaca and P. domestica in relation to their composition, analysed by Gas Chromatography–Flame Ionization Detector (GC-FID) and Gas Chromatography-Mass Spectrometry (GC-MS) analyses, at different times. Moreover, considering the role of free radicals in the progression of neurodegenerative disorders, the antioxidant properties of essential oils were investigated by using, 2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and β-carotene bleaching tests. The relative antioxidant capacity index (RACI) was used to achieve more comprehensive comparison between analysed antioxidant effects of essential oils. P. armeniaca oils were more active than P. domestica oils against AChE. Against BChE, the most active was the essential oil from P. domestica leaves collected in August with an IC50 value of 95.80 μg/mL. This oil exerted the highest inhibitory activity of lipid peroxidation with IC50 values of 11.15 and 11.39 μg/mL after 30 and 60 min of incubation, respectively. All samples demonstrated a remarkable ABTS radicals scavenging activity, with IC50 values in the range 0.45–0.57 μg/mL in comparison to the positive control, ascorbic acid.

Antioxidant Activities of Heracleum platytaenium extracts and Essential Oil

Heracleum platytaenium Boiss. has been used in traditional medicine. Antioxidant effect of essential oil as well as extracts of H. platytaenium was investigated. The essential oil was acquired by hydro distillation using a Clevenger type apparatus and GC-MS was used to analyze the essential oil compounds. Antioxidant capacity including ABTS+•, DPPH• scavenging and reducing power activity tests were carried out for essential oil and extracts. Moreover, total phenolic and total flavonoid contents were investigated. n-Octyl acetate (36.5%), apiole (24.9%), and elemicin (20.8%) were the chief products of essential oil. The essential oil and extracts exhibited from weak to moderate activity. The total phenol varied from 19.01 to 130.99 mg GAE/g extract and total flavonoid was fluctuated from 2.0 to 118.4 mg QE/g extract. The most DPPH• scavenging effect was observed in EtOAc extract (IC50 = 24.09 mg ml –1). The ABTS•+ scavenging effect of EtOAc extract was better than synthetic antioxidants BHA, BHT and Trolox.

Antioxidant effect of essential oils on RTC pork chops and its evaluation by Raman spectroscopy

Antioxidant effect of essential oils on RTC pork chops and its evaluation by Raman spectroscopy

The effect of essential oils on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage

Antimicrobial and antioxidant effects of essential oils (oregano, thyme, and star anise) on microbial composition and quality of grass carp fillets were investigated. Essential oils treatment was found to be effective in inhibiting microbial growth, delaying lipid oxidation, and retarding the increase of TVB-N, putrescine, hypoxanthine, and K-value. Based on sensory analysis, shelf-life of grass carp fillets was 6days for control and 8days for treatment groups. Among the essential oils, oregano essential oil exhibited the highest antimicrobial and antioxidant activities. GC-MS analysis of essential oils components revealed that carvacrol (88.64%) was the major component of oregano essential oil. According to the results of high-throughput sequencing, Aeromonas, Glutamicibacter, and Aequorivita were the predominant microbiota in fresh control samples. However, oregano essential oil decreased the relative abundance of Aeromonas, while thyme and star anise essential oils decreased the relative abundance of Glutamicibacter and Aequorivita in fresh treated samples. The microbial composition of both control and treatment groups became less diverse as storage time increased. Aeromonas and Pseudomonas were dominant in spoiled samples and contributed to fish spoilage. Compared to the control, essential oils effectively inhibited the growth of Aeromonas and Shewanella in grass carp fillets during chilled storage.

Use of various essential oils as bio preservatives and their effect on the quality of vacuum packaged fresh chicken sausages under frozen conditions

The present study was undertaken to evaluate antimicrobial and antioxidant effect of essential oils on the quality of fresh chicken sausages. Total 15 essential oils (EOs) were screened for their antimicrobial activity; however only 9 EOs showed desired results in disc diffusion assay. It was found that four essential oils namely, clove oil (0.25%), holy basil oil (0.125%), cassia oil (0.25%) and thyme oil (0.125%) could pass sensory evaluation. Fresh chicken sausages incorporated with these EOs were vacuum packaged and stored at −18 ± 2 °C for 45 days. Control had significantly higher pH and TBARS than EO treated products and clove oil products showed least rate of increase of oxidation. Total phenolics and DPPH activity was significantly higher in treatment products than control. Treatment products showed slower rate of increase in microbial count than control and cassia oil products showed lowest microbial load at end of storage period. Regarding sensory attributes, cassia and holy basil products yielded comparably higher scores. Thus, present study indicates that all vacuum packaged frozen fresh chicken sausages were found quite acceptable even at the end of storage period of 45 days.

Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages.

The present study was undertaken to evaluate antimicrobial and antioxidant effect of essential oils on the quality of fresh (raw, ready to cook) chicken sausages. Several preliminary trials were carried out to optimize the level of four essential oils viz., clove oil, holybasil oil, thyme oil and cassia oil and these essential oils were incorporated at 0.25, 0.125, 0.25 and 0.125%, respectively in fresh chicken sausages. Quality evaluation and detailed storage stability studies were carried out for fresh chicken sausages for 20days at refrigeration temperature (4±1°C). Refrigerated storage studies revealed that TBARS of control was significantly higher than treatment products whereas, total phenolics and DPPH activity was significantly lower in control. Among treatments, clove oil products had significantly lower TBARS but higher total phenolic content and DPPH activity followed by cassia oil, thyme oil and holybasil oil products. Microbial count of essential oil incorporated products were significantly lower than control and remained well below the permissible limit of fresh meat products (log107cfu/g). Cassia oil products were observed with better anti-microbial characteristics than clove oil products at 0.25% level of incorporation, whereas, thyme oil products were better than holy basil oil products at 0.125% level. Storage studies revealed that clove oil (0.25%), holy basil oil (0.125%), cassia oil (0.25%) and thyme oil (0.125%) incorporated aerobically packaged and refrigerated fresh chicken sausages had approx. 4-5, 2-3, 5-6 and 2-3days longer shelf life than control, respectively.

Measuring of the Genotoxic and Potential Antioxidant Effects of Essential Oil Obtained from Satureja Hortensis Against to Phaseolus Vulgaris

ABSTRACT It is known that, there are many ways for increasing the yield at the crops specially cereal products. Genetic manipulations and physiological interventions are the primary studies that aim to obtain products at high quality and amounts. It is known that, the usage of synthetic chemicals for physiological inverventions negatively affects organism. But using natural plant products instead of these chemicals is a subject that draws attention of today scientific environment. In this study, this situation was taken into consideration and the essential oil obtained from Satureja hortensis (SEO) plant were applied to bean seeds. The genotoxic and physiological effects of SEO at four different dosages were detected against to Phaseolus vulgaris seedlings. According to obtained data, essential oil that were applied at different doses decreased the genomic stability of the bean seeds up to 30.77% in accordance with the increased dosage. The essential oil applied in the same way lead to stress on enzyme activities of seedlings. Among the antioxidant enzymes, while, significant changeswere observed at Superoxide dismutase and Peroxidase enzymes according to the control, no significant change was seen at Ascorbate peroxidase level.

Testing the Antioxidant Effect of Essential Oils and BHT on Corn Oil at Frying Temperatures: a Response Surface Methodology

AbstractFood habits worldwide have increased the demand for oxidative‐resistant oils that can be used for deep‐frying. Oxidative stability in oils can be improved by changing the fatty acid composition of the oil or by adding natural antioxidants to the oil. In this study, the effect of essential oils of seven plants; cinnamon, rosemary, sage, turmeric, clove, thyme and oregano enriched with carvacrol on the oxidative stability of corn oil at frying temperatures were studied. Experiments were conducted by using a PetroOxy device, a rapid small scale oxidation stability test. A central composite design was used to evaluate the effects of concentration of essential oil (X1: 1,500–5,000 ppm) and temperature (X2: 150–180 °C), on the induction time of corn oil. In order to compare the results with the synthetic antioxidant, butylated hydroxy toluene (BHT), another design was made with a concentration range (60–350 ppm) containing the legal upper limit of BHT, 200 ppm. Induction periods obtained from the accelerated oxidation test revealed that increasing temperature decreased the induction time of all the samples. However, the essential oils except for oregano oil had no significant antioxidative effect on corn oil, probably due to a lower content of their active components. The antioxidative effect of oregano oil was also found to be higher compared to BHT. At very high temperatures (e.g., 180 °C), the concentration of antioxidants had no effect on the induction periods.

Chemical composition, antioxidant and antimicrobial activity of the essential oil of the thyme and rosemary

The present study was conducted to evaluate the in vitro antimicrobial and antioxidant properties of thyme and rosemary essential oils. The chemical compositions of hydro distilled essential oils were analyzed by GC/MS system. A total of 30 constituents representing of thyme oil were identified: thymol (39.44%), P-cymene (23.6%), γterpinene (12.51%), ledol (2.24%) and Aromadenrrene (2.12%) were the main components comprising 79.91% of the oil. While 37 constituents representing of rosemary oil were identified: borneol (24.13%), α – pinene (9.72%), αcaryophyllene (8.35%), ledol (6.42%), eucalyptol (5.11%), camphor (5.01%), γ – terpinene (5.005), Dverbenone (4.17%), limonene (2.29%) and methyl jasmonate (2.24) were the main components comprising 72.445 % of the oil. Antioxidant effects of essential oils from thyme and rosemary were determined on flaxseed and sesame oils. These essential oils were added to the oils at concentrations of 0.25% and 0.5%, besides the control groups for comparison. The samples were stored 65° C in darkness for 14 days. The antioxidant activity of the essential oils was determined by measuring peroxide values (meq O2/kg oil). On the basis of peroxide value assay, the essential oils showed stronger antioxidant effect when compared to control groups. Amongst the investigated essential oils, the thyme oil was the most effective on retarding lipid oxidation of crude oils, which was followed by rosemary oil. On the other hand in the present investigation antimicrobial activity of two essential oils has been evaluated. After bioassays, most of the essential oils were found susceptible to Gram-positive bacteria such as Staphylococcus aureus, Bacillus subtilis, and didn't showed any activity against Gram-negative bacteria Pseudomonas aueginosa, Escherichia coli. For screening of antimicrobial susceptibility in each essential oil, both positive and negative controls were set to determine growth inhibition zone diameters and MIC (minimum inhibitory concentration).Among two essential oils thyme oil was found to be highly antimicrobial, as it has shown high growth inhibition zone diameter in comparison to rosemary oil except against Aspergillus niger.

Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants

The objective of this work was to evaluate the antioxidant effect of essential oils on the oxidative stability of coated peanuts. Untreated coated peanuts (CP) and treated coated peanuts with the addition of rosemary (CP-R), oregano (CP-O) and laurel (CP-L) essential oils and BHT (CPBHT) were prepared. Peroxide values (PV) and p-anisidine values (AV) and the intensity ratings of sensory attributes by descriptive analysis were measured during 112 days of storage at room temperature (23°C). CP-BHT exhibited the lowest PV and AV increase. CP-R, CP-O and CP-L showed lower rates of increase in PV and AV than CP. The oxidized and cardboard flavor intensity ratings increased much more in CP during storage than the other studied products. CPBHT also showed the lowest increase in the intensity ratings of these sensory attributes. Three essential oils, namely, laurel, oregano and rosemary showed antioxidant activity and increased the shelf life of coated peanuts.

Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils

Antioxidant effects of essential oils from rosemary ( Rosmarinus officinalis), clove ( Syzygium aromaticum) and cinnamon ( Cinnamomum zeylanicum) were determined on hazelnut and poppy oils. These essential oils were added to the oils at concentrations of 0.25% and 0.5%. Butylated hydroxyanisole (BHA) at 0.02% level served as standard besides the control groups for comparison. The samples were stored 50 °C in darkness for 14 days. The antioxidant activity of the essential oils was determined by measuring peroxide values (meq O 2/kg oil) at regular intervals. On the basis of peroxide value assay, the essential oils showed stronger antioxidant effect when compared to control groups. BHA was more effective than the essential oils, whilst it exhibited no antioxidative effect on the first few days of storage. Amongst the investigated essential oils, the cinnamon oil was the most effective on retarding lipid oxidation of crude oils, which was followed by clove and rosemary oils.

Antitumoral and antioxidant effect of essential oils and in vitro antioxidant properties of essential oils and aqueous extracts from Salvia pisidica

AbstractThe aim of the work was to investigate antitumoral effect of essential oils on cancer cells and their possible protective (antioxidant) effects against hydrogen peroxide-induced cytotoxicity. Also, in vitro antioxidant properties of essential oils and aqueous extracts from wild form and cultivated form of Salvia pisidica were compared.We found out that essential oils from wild form (IC50 128, and 85.17 μg /mL) and cultivated form (IC50 115.00 and 74.83 μg/mL) differed in their antitumoral effects on Hep G2 and H1299 cells respectively. As a very important we consider the finding that both essentials oils significantly reduced the cytotoxicity induced by the strong oxidant in cancer cells. We assume that protective effect of essential oils on cancer cells against H2O2 cytotoxicity can be accompanied by their antioxidant action.Antioxidant properties of essential oils and aqueous extract from wild and cultivated S. pisidica were determined by different test systems. In DPPH assay, the weakest radical scavenging activity was exhibited by the aqueous extract from wild form (66.55 ± 1.15 μg/mL). Similarly inhibition of linoleic acid oxidation of aqueous extract from wild and cultivated form (50.93% and 59.66%) was lower than essential oils. In the case of reducing power assay and hydroxyl radical scavenging activity, a similar activity pattern was observed as given in the first two systems. Essential oils from wild and cultivated form had higher reducing power activity (EC50; 100.99 ± 3.0 and 96.87 ± 3.15 μg/mL) and hydroxyl radical scavenging activity (EC50; 15.99 ± 0.95 and 13.01 ± 1.35 μg/mL) than aqueous extracts.

Chemical composition, in vitro anti-microbial, antifungal and antioxidant activities of the essential oil and methanolic extract of Hymenocrater longiflorus Benth., of Iran

In this study we identified the chemical composition, anti-microbial and antioxidant effects of essential oil and methanolic extract of Hymenocrater longiflorus Benth. Totally 87 volatile compounds from the essential oil in H. longiflorus, were identified by gas chromatography–mass spectrometry (GC–MS). These compounds are mainly monoterpene hydrocarbons, sesquiterpene hydrocarbons, oxygenated monoterpenes and oxygenated sesquiterpenoids compounds. The anti-microbial and antifungal activity of plants extracts against several pathogenic microorganisms was studied by disc diffusion and minimum inhibitory concentration procedures. The results revealed that the essential oil and polar sub-fraction are effective mostly against Staphylococcus aureus, Aspergillus niger and Candida albicans. The antioxidant activity was also determined by 1,1′-diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging, β-carotene linoleic acid assay and reducing power. In addition the total phenol of essential oil (54.6 ± 1.2), polar sub-fraction (50.0 ± 1.4) and non-polar sub-fraction (64.7 ± 2.0) were determined.

Chemical Composition, Olfactory Evaluation and Antioxidant Effects of Essential Oil from Mentha Canadensis

The chemical composition of the essential oil from cornmint ( Mentha canadensis L.) was analyzed by GC/FID and GCMS. The main constituents were menthol (41.2%) and menthone (20.4%). It was established that cornmint oil had antiradical activity with respect to the DPPH and hydroxyl (OH•) radicals. The concentrations necessary for 50% neutralization of the respective radicals (IC50) were 365.0 μg/mL for DPPH and 0.3 μg/mL for OH•, which was indicative that the antioxidant activity in terms of OH• was higher than that of quercetin. Cornmint oil chelated the Fe3+ ions present in the solution. The oil demonstrated antioxidant activity in a linoleic acid emulsion model system, where at 0.1% concentration it inhibited the formation of conjugated dienes by 57.1% and the generation of secondary oxidized products of linoleic acid by 76.1%.