Combination Of Essential Oils Research Articles

Pengaruh Kombinasi Stimulasi Pijat bayi dan Esensial Oil Lavender Terhadap Motorik Kasar dan Motorik Halus Pada Bayi Usia 3-12 Bulan di Kota Bengkulu

Background: The growth and development period of infants needs special attention because the process is very fast. There are still toddlers who experience gross motor and fine motor disorders. World Health Organization (WHO) 2016 globally states that around 20-40% of infants aged 0-2 years experience problems with delays in the development process, 5-25% of toddlers who experience gross motor and fine motor disorders. The impact of delays in infant gross motor development causes a decrease in creativity in the adaptation period while the impact of delays in fine motor development causes obstacles in the child's learning process. Efforts that can be made in optimizing the growth and development of fine motor and gross motor in infants in addition to nutrition provided by the mother and one of the other ways needs stimulation. The combination of stimulation of baby massage and lavender essential oil is one of the stimulations to improve gross motor and fine motor in infants aged 3-12 months.  Objective: Proving the effect of a combination of baby massage stimulation and lavender essential oil on improving gross motor and fine motor in infants aged 3-12 months. Methods: Pre-experimental quantitative research design with one group pretest-postest design. Sample 40 infants aged 3-12 months. Analysis used to assess the effect on the improvement of gross motor and fine motor in 2 PMB using t test.  Results: Hypothesis testing in this study using the Wilcoxon test. Obtained a probability value (p value) of (p value) 0.02 or < 0.05, which means that there is a combined effect of baby massage stimulation and lavender essential oil on improving gross motor and fine motor in infants aged 3-12 months. The intervention was given for 4 weeks, twice a week the intervention was given a combination of baby massage and lavender essential oil, then an evaluation was carried out using the Pre-Developmental Screening Questionnaire (KPSP), consisting of 10 assessment items, starting from gross motor, fine motor, socialization and independence assessments. as well as speech and language skills. Conclusion: The combination of baby massage stimulation and lavender essential oil has an effect on improving gross motor and fine motor in infants aged 3-12 months. Suggestion: parents who have babies are expected to routinely provide baby massage stimulation.

Enhancing the nitric oxide inhibitory activity using a combination of plant essential oils and mixture design approach

The synergistic effects of essential oils (EOs) from three aromatic plant species, Foeniculum vulgare subsp. piperitum (C.Presl) Bég. (FV), Origanum heracleoticum L. (OH) and Lavandula austroapennina N.G.Passal., Tundis & Upson. (LA), were evaluated for their inhibitory properties on nitric oxide production in RAW 264.7 macrophages stimulated with lipopolysaccharide (LPS). We utilized a Design of Experiments (DoE) methodology to enhance a formulation by combining three Essential Oils (EOs), while simultaneously taking into account two response variables, maximization of NO inhibition with minimum cytotoxicity. The optimal blend of components was predicted, and the statistical outcome's efficacy was experimentally verified. The combination corresponding to 87.7 % FV, 12.3 % LA and 0.0 % OH showed high inhibitory effect (76.3 %) with negligible cytotoxicity (4.5 %). This research provides new information on the interactions among fennel, oregano and lavender essential oils and shows how they can synergistically inhibit in vitro LPS-induced NO production.

Exploiting the combination of entomopathogenic fungi and Illicium verum essential oil against Aedes aegypti larvae

Here, the effectiveness of Beauveria bassiana LCM S19 and Metarhizium anisopliae LCM S01, combined with Illicium verum essential oil (EO) against Aedes aegypti larvae was investigated. The EO compounds were first identified through gas chromatography, with the primary compound being (E)-anethole. Subsequently, in silico analysis was employed to predict the biological activity of (E)-anethole, revealing 89 molecular targets, which included insecticidal activity. Next the impact of EO on fungal viability and colony growth was examined and the EO had no effect on fungal development. Next, we investigated the influence of EO on fungal viability and colony growth, revealing that the EO had no discernible impact on fungal development. Following this, individual assessments were carried out to determine larval susceptibility to EO at concentrations of 40, 60, 80, and 100 ppm, as well as with both fungal isolates at conidial concentrations of 1 × 106, 1 × 107, and 1 × 108 conidia/mL. Larval survival was then monitored over a period of seven days. To further optimize the larvicidal potential, EO at a concentration of 40 ppm was combined with both isolates at a conidial concentration of 1 × 106 conidia/mL and tested against mosquito larvae, as described earlier. The combination of M. anisopliae and EO resulted in a substantial decrease, with only 20 % of larvae surviving over a seven-day period, in contrast to approximately 50 % survival observed in the pure M. anisopliae or EO treatments. B. bassiana, whether used alone or in combination with EO, exhibited a 50 % reduction in larval survival. The combination of M. anisopliae and EO exhibited a synergistic effect in targeting Ae. aegypti larvae, whereas B. bassiana, in conjunction with EO, had an additive effect. Notably, the combination achieved its impact in just 3 days, whereas the pure fungus required 7 days to yield similar results. These findings underscore the substantial potential of combining I. verum essential oil with both fungal isolates against Ae. aegypti larvae.

Preparation, characterization, and coating effect of bio-active nano-emulsion based on combined plant essential oils on quality of grass carp fillets

This study aimed to develop a satisfactory essential oil (EO) nano-emulsion through high pressure microjet technology and explore its physiochemical properties and synergistic coating effects on grass carp fillets. The optimal conditions for oregano/litsea cubeba (6:4, wt%/wt%) nano-emulsion were shown to be 80 s high pressure microjet pretreatment time, 9000 lb per square inch pretreatment pressure, 6 % oil phase, and 3:2 Km (mass ratio of surfactant to co-surfactant). The obtained nano-emulsion exhibited 100.42 ± 0.96 nm oil diameter at 4 °C after 15-day storage, coupled with high stability after centrifugation, freeze–thaw and heating treatment. Compared with untreated samples at day 6 storage, the nano-emulsion-treated grass carp fillets exhibited improved textural properties, higher water-holding capacity (74.23 % ± 0.80 %), lower total volatile basic nitrogen (TVB-N, 13.46 ± 0.30 mg/100g)/thiobaric acid (TBA,0.43 ± 0.02 mgMDA/100g), and lower total viable spoilage bacteria count (4.98 ± 0.21 lgCFU/g). This study facilitates understanding the combined EOs nano-emulsion on improving the shelf life of grass carp fillets.

EFFICACY OF PROBIOTICS AND ESSENTIAL OILS AS ALTERNATIVES TO ANTIBIOTIC GROWTH PROMOTERS IN BROILER CHICKENS

The current study was carried out on broiler chickens to assess whether probiotics or essential oils could be utilized instead of antibiotics growth promoters (AGP) in typical feed formulations, to determine their effectiveness. A total of 2250 broiler chicks at one-day old age were allocated into 5 dietary treatments in a completely randomized design with 9 replicates per treatment and 50 chicks/replicate. The Probiotic included three strains of Bacillus amyloliquefaciens, the essential oil (EO) was a blend of Cinnamaldehyde-Thymol, and the AGP was Lincomycin™. These additives were added to the basal diets (BD) to formulate the following dietary treatments (T): (T1) control-fed BD that is regularly used by broiler farmers (T2) control-fed BD that is regularly used by broiler farmers and supplemented with Lincomycin™ (100 g/ton) as AGP; (T3) fed BD + Probiotics (Enviva® PRO 60 g/ton); (T4) fed BD + EO (Enviva® 100g/ton); and (T5) fed BD + combination of both probiotics and EO with the same doses used in T3 and T4.  The study findings demonstrated that the use of probiotics or essential oils did not have any significant impact on the average body weight gain, final body weight, feed conversion ratio, or footpad lesion scores when compared to the AGP group. It was concluded that replacing the AGP with probiotics or EO, as natural feed additives, had no negative effects on broiler performance. The probiotic strains or the EO could be safe alternatives to AGP.

The Synergistic Effect of Lemongrass Essential Oil and Flometoquin, Flonicamid, and Sulfoxaflor on Bemisia tabaci (Genn.) (Hemiptera: Aleyrodidae): Insights into Toxicity, Biochemical Impact, and Molecular Docking

The whitefly, Bemisia tabaci (Genn.), is one of the most dangerous polyphagous pests in the world. Eco-friendly compounds and new chemical insecticides have gained recognition for whitefly control. In this study, the toxicity and biochemical impact of flometoquin, flonicamid, and sulfoxaflor, alone or combined with lemongrass essential oil (EO), against B. tabaci was studied. In addition, a molecular docking study was conducted to assess the binding affinity of the tested compounds to AchE. Based on the LC values, the descending order of the toxicity of the tested compounds to B. tabaci adults was as follows: sulfoxaflor > flonicamid > flometoquin > lemongrass EO. The binary mixtures of each of the tested compounds with lemongrass EO exhibited synergism in all combinations, with observed mortalities ranging from 15.09 to 22.94% higher than expected for an additive effect. Sulfoxaflor and flonicamid, alone or in combination with lemongrass EO, significantly inhibited AchE activity while only flonicamid demonstrated a significant impact on α-esterase, and none of the tested compounds affected cytochrome P450 or GST. However, the specific activity of P450 was significantly inhibited by the lemongrass/sulfoxaflor mixture while α-esterase activity was significantly inhibited by the lemongrass/flometoquin mixture. Moreover, the lemongrass EO and all the tested insecticides exhibited significant binding affinity to AchE with energy scores ranging from −4.69 to −7.06 kcal/mol. The current findings provide a foundation for utilizing combinations of essential oils and insecticides in the integrated pest management (IPM) of B. tabaci.

Essential oils mix effect on chicks ileal and caecal microbiota modulation: a metagenomics sequencing approach.

Microbiota plays a pivotal role in promoting the health and wellbeing of poultry. Essential oils (EOs) serve as an alternative solution for modulating poultry microbiota. This study aimed to investigate, using amplicon sequencing, the effect of a complex and well-defined combination of EOs feed supplement on both ileal and caecal broiler microbiota, within the context of Salmonella and Campylobacter intestinal colonization. For this experiment, 150-day-old Ross chicks were randomly allocated to two groups: T+ (feed supplementation with EO mix 500 g/t) and T- (non-supplemented). At day 7, 30 birds from each group were orally inoculated with 106 CFU/bird of a Salmonella enteritidis and transferred to the second room, forming the following groups: TS+ (30 challenged birds receiving infeed EO mix at 500g/t) and TS- (30 challenged birds receiving a non-supplemented control feed). At day 14, the remaining birds in the first room were orally inoculated with 103 CFU/bird of two strains of Campylobacter jejuni, resulting in the formation of groups T+C+ and T-C+. Birds were sacrificed at day 7, D10, D14, D17, and D21. Ileal and caecal microbiota samples were analyzed using Illumina MiSeq sequencing. At D7 and D14, ileal alpha diversity was higher for treated birds (p <0.05). No significant differences between groups were observed in caecal alpha diversity (p>0.05). The ileal beta diversity exhibited differences between groups at D7 (p < 0.008), D10 (p = 0.029), D14 (p = 0.001) and D17 (p = 0.018), but not at D21 (p = 0.54). For all time points, the analysis indicated that 6 biomarkers were negatively impacted, while 10 biomarkers were positively impacted. Sellimonas and Weissella returned the lowest (negative) and highest (positive) coefficient, respectively. At each time point, treatments influenced caecal microbiota beta diversity (p < 0.001); 31 genera were associated with T+: 10 Ruminoccocaceae genera were alternatively more abundant and less abundant from D7, 7 Lachnospiraceae genera were alternatively more and less abundant from D10, 6 Oscillospiraceae genera were variable depending on the date and 4 Enterobacteriaceae differed from D7. During all the experiment, Campylobacter decreased in treated birds (p < 0.05). This study showed that EO mix modulates ileal and caecal microbiota composition both before and during challenge conditions, increasing alpha diversity, especially in ileum during the early stages of chick life.

Alternaria sp., a new pathogen causing leaf spot in broccoli, and its management with Monarda citriodora essential oil (MEO) and isoeugenol combination

Infected leaves were collected from the field, and the causative pathogen was isolated. The pathogen was identified through morphological studies and ITS of rRNA sequencing as Alternaria sp. Monarda citriodora essential oil (MEO) and isoeugenol showed a minimum inhibitory concentration of 312.5 μg/mL and 156.25 μg/mL, respectively, against the isolated pathogen. Synergistic interaction was observed in the combination of MEO-isoeugenol with a fractional inhibitory concentration index of 0.49. The MEO-isoeugenol combination showed a significant curative and protective effect against the isolated pathogen in the glasshouse pot study.

Enhancing Post-Harvest Resilience: Investigating the Synergistic Effects of Essential Oil Combinations on Biochemical Profiles in Botrytis cinerea-Infected Apples

This study explored the impact of essential oil combinations on Botrytis cinerea-infected apples, focusing on how these treatments affect the levels of amino acids, anthocyanins, organic acids, phenolic compounds, and hormones. We discovered significant differences in amino acid concentrations, particularly asparagine, serine, histidine, glycine, and arginine, between control and fungus-treated apples. Preventive measures notably increased anthocyanins like delphinidin-3-glycoside and peonidin-3-glycoside, while combinations such as thymol + fungus balanced anthocyanin profiles effectively. Organic acid and phenolic compound analyses showed that curative strategies generally increased concentrations, with the thymol + cineole + fungus treatment being especially effective. Hormonal analysis highlighted the benefits of preventive measures in raising indole-3-acetic acid and gibberellic acid levels, whereas curative treatments increased abscisic acid and salicylic acid concentrations. The combination of cineole and thymol with fungicide emerged as a potent strategy for enhancing phenolic content. These findings underscore the potential of specific essential oil combinations in improving the biochemical composition of B. cinerea-infected apples, offering new avenues for enhancing fruit quality and sustainability in the agriculture sector.

Grapefruit essential oil combined with UV-C treatment: A technology to improve the microbial safety of fresh produce

This study investigated the use of grapefruit essential oil (GEO) in combination with ultraviolet-C (UV-C) to improve the microbial safety of fresh produce. The potent components of GEO, including d-Limonene, tramadol, Ocimene, 1-(benzyloxy) urea, and linalyl propionate, were identified. The combined treatment of 0.8% (w/v) GEO followed by UV-C at 100 mJ/cm2 resulted in reduced levels of E. coli O157:H7 and HuNoV surrogates (MNV-1 and TV) on cherry tomatoes, lettuce, and blueberries, with observed reductions of 1.92–3.96 log10 CFU or PFU/g, exceeding the reductions achieved with either treatment alone. This approach also reduced the time to complete inactivation of the microbial population from 10 to 8 min. TEM showed that GEO induced denaturation of bacterial membranes and viral capsid proteins, which enhanced the UV-C antimicrobial effect. Furthermore, the microbial reductions achieved by this approach remained effective during 7-day storage at 4 °C, and subsequent sensory evaluations indicated no adverse effects on the quality of the fresh produce. This approach effectively improves the safety of fresh produce while maintaining quality. Industrial relevanceThis study shows that the combination of grapefruit essential oil (GEO) with UV-C significantly reduced E. coli O157:H7 and Norovirus surrogates on cherry tomatoes, lettuce and blueberries, shortened the time to complete inactivation of the microbial population and maintained efficacy during storage without compromising produce quality. This method demonstrated the potential to control foodborne pathogens while maintaining the quality of fresh produce.

Combinations of Lemongrass and Star Anise Essential Oils and Their Main Constituent: Synergistic Housefly Repellency and Safety against Non-Target Organisms.

The present study evaluated the housefly repellency of single-component formulations and combinations of lemongrass and star anise essential oils (EOs) and their main constituents. The efficacies of the combinations were compared against those of single-component formulations and DEET. Safety bioassays of all formulations and DEET on non-target species-guppy, molly, dwarf honeybee, and stingless bee-were conducted. GC-MS analysis showed that the main constituent of lemongrass EO was geranial (46.83%) and that of star anise EO was trans-anethole (92.88%). All combinations were highly synergistic compared to single-component formulations, with an increased repellent value (IR) of 34.6 to 51.2%. The greatest synergistic effect was achieved by 1.0% lemongrass EO + 1.0% trans-anethole combination, with an IR of 51.2%. The strongest, 100% repellent rate at 6 h was achieved by 1.0% geranial + 1.0% trans-anethole. They were twice as effective as DEET and caused obvious damage to housefly antennae under microscopic observation. All single-component formulations and combinations were benign to the four tested non-target species. In contrast, DEET was highly toxic to them. The synergistic repellency and biosafety of these two combinations are compellingly strong support for developing them into an effective green repellent.

Antilisterial Effectiveness of Origanum vulgare var. hirtum and Coridothymus capitatus Essential Oils and Hydrolates Alone and in Combination.

The antimicrobial activity of Origanum vulgare var. hirtum (O) and Coridothymus capitatus (C) essential oils (EOs) and hydrolates (HYs) of the same botanical species was evaluated on sixteen L. monocytogenes strains from food and clinical origins. The antimicrobial activity was assessed by Minimum Inhibitory Concentration (MIC) determination, viable cell enumeration over time up to 60 min, and evaluation of the cellular damage through Confocal Laser Scanning Microscope (CLSM) analysis. EOs exhibited antimicrobial activity with MIC values ranging from 0.3125 to 10 µL/mL. In contrast, HYs demonstrated antimicrobial effectiveness at higher concentrations (125-500 µL/mL). The effect of HYs was rapid after the contact with the cells, and the cell count reduction over 60 min of HY treatment was about 1.2-1.7 Log CFU/mL. L. monocytogenes cells were stressed by HY treatment, and red cell aggregates were revealed through CLSM observation. Moreover, the combinations of EOs and HYs had an additive antilisterial effect in most cases and allowed the concentration of use to be reduced, while maintaining or improving the antimicrobial effectiveness. The combined use of EOs and HYs can offer novel opportunities for applications, thereby enhancing the antimicrobial effectiveness and diminishing the concentration of use. This provides the added benefit of reducing toxicity and mitigating any undesirable sensory effects.

Effect of combination of essential oils on in vitro methane production, volatile fatty acid fractions and feed digestibility with goat rumen flora

Different combination of garlic oil (GO from Allium sativum L.), clove oil (CO from Eugenia spp.) and peppermint oil (P from Mentha piperita L.) as GO+PO (1:1), GO+CO (1:1), CO+PO (1:1) and GO+PO+CO (1:1:1) was evaluated in in vitro gas production test for their effect on total gas production, methane production, dry matter organic matter digestibility and volatile fatty acid fractions. The addition level was low (D1) at 0.25 g/L, medium (D2) at 0.5 g/L, and high (D3) at 1.0 g/L of fermentation medium. Concentrate mixture and bengal gram straw (Cicer arietinum L.) in 40:60 ratio was incubated with incubation medium containing goat rumen liquor for 24 h at 39°C in glass syringes. Three goats fed with concentrate pellet and Bengal gram straw served as donor of the rumen liquor. In vitro fluid pH varied between 6.50 to 6.59. Total gas production (mL/g DM) in control group was 154.07, at lower dose level (0.25 g/L) there was increase in gas production which significantly decreased at highest dose level. There was significant (P&lt;0.05) decrease in the methane production (mL/g DM and mL/g DDM) on GO and PO supplementation together. At low dose level (D1, 0.25g/L) there was no statistically (P&gt;0.05) significant difference in in vitro dry matter and organic matter digestibility with the addition of different EO combinations evaluated as compared to control except PO+ CLO (1:1). At dose level (D2 and D3) GO+PO combination led to a moderate decrease in the in IVDMD and IVOMD along with decrease in in vitro methane production. Fraction of propionic acid was higher on addition of garlic and peppermint oil together. There was relative decrease in the methanogens population with bacteria as housekeeping gene as expressed by RT-PCR amplification with GO+PO addition. Present study concluded that among the EOs combinations in vitro tested, garlic and peppermint oil combination (GO+PO) has better potential in reducing in vitro methane production with lower effect on in vitro digestibility.

The Influence of Patchouli (Pogostemon cablin Benth.) and Turmeric (Curcuma domestica Val.) essential oils on the growth of Rhizoctonia sp. in vitro

Rhizoctonia sp. is a soil-borne pathogen that causes damping-off in various forestry plant seedlings. Using plant-based pesticides is a disease control solution that is more environmentally friendly than chemical pesticides. Essential oil is a component that can be used as a biopesticide because it contains antifungal properties, such as the compounds in patchouli and turmeric essential oils. This study examines the inhibition of patchouli and turmeric essential oils and their combinations with various concentrations on the growth of the pathogenic fungus Rhizoctonia sp. in vitro. Observations were made using patchouli, turmeric, and a combination of patchouli and turmeric essential oil with concentrations of 1%, 5%, and 10% on PDA (Potato Dextrose Agar) and PDB (Potato Dextrose Broth). The in vitro pathogen inhibition test results showed that the type and concentration of oil in PDA significantly inhibited the growth of Rhizoctonia sp.. In contrast with PDB, only oil concentration significantly inhibited the growth of Rhizoctonia sp.. The combination of patchouli and turmeric essential oils with a concentration of 10% on PDA and turmeric essential oil with a concentration of 10% on PDB showed the highest inhibitory response.

Emulsified and Nanoemulsified Essential Oils in the Control of Clostridium botulinum and Clostridium sporogenes in Mortadella.

Clostridium botulinum is a foodborne pathogen responsible for severe neuroparalytic disease associated with the ingestion of pre-formed toxin in food, with processed meats and canned foods being the most affected. Control of this pathogen in meat products is carried out using the preservative sodium nitrite (NaNO2), which in food, under certain conditions, such as thermal processing and storage, can form carcinogenic compounds. Therefore, the objective was to use nanoemulsified essential oils (EOs) as natural antimicrobial agents, with the aim of reducing the dose of NaNO2 applied in mortadella. The antimicrobial activity of nanoemulsions prepared with mixtures of EOs of garlic, clove, pink pepper, and black pepper was evaluated on endospores and vegetative cells of C. botulinum and Clostridium sporogenes (surrogate model) inoculated in mortadella prepared with 50 parts per million NaNO2. The effects on the technological (pH, water activity, and color) and sensory characteristics of the product were also evaluated. The combinations of EOs and their nanoemulsions showed sporicidal effects on the endospores of both tested microorganisms, with no counts observed from the 10th day of analysis. Furthermore, bacteriostatic effects on the studied microorganisms were observed. Regarding the technological and sensorial characteristics of the product, the addition of the combined EOs had a negative impact on the color of the mortadella and on the flavor/aroma. Despite the strong commercial appeal of adding natural preservatives to foods, the effects on flavor and color must be considered. Given the importance of controlling C. botulinum in this type of product, as well as the reduction in the amount of NaNO2 used, this combination of EOs represents a promising antimicrobial alternative to this preservative, encouraging further research in this direction.

Synergistic effects of thyme and oregano essential oil combinations for enhanced functional properties of sericin/pectin film

This work aimed to assess the synergistic antibacterial effects of thyme and oregano essential oils in various ratios (thyme:oregano; 10:0, 8:2, 6:4, 4:6, 2:8, 10:0). We hypothesized that the synergistic combination of thyme and oregano essential oils can be effectively incorporated into sericin/pectin film to enhance its functional properties. Among the combinations tested, the mixture of thyme/oregano essential oil (TOE) at an 8:2 ratio exhibited the most potent synergistic activity against P. aeruginosa and S. aureus, with fractional inhibitory concentration index (FICindex) of 0.9. In this combination, thymol constituting 51.83 % of TOE (8:2), was the predominant component. TOE at an 8:2 ratio was selected to incorporate into sericin/pectin film. Different concentrations of TOE (0.8 %, 1.2 % and 1.6 %) were applied to evaluate their impact on film properties compared to a film without essential oil (control). It was found that increasing TOE concentration (control; 0 %) to 1.6 % reduced film moisture content (from 21.53 % to 16.91 %), decreased yellowness (from 18.24 to 15.92), diminished gloss (from 63.79 to 11.18), lowered swelling index (from 1.24 to 0.98), and reduced tensile strength (from 9.70 to 4.14 MPa). However, the addition of TOE showed higher film total phenolic content (8.59–31.53 mg gallic acid/g dry sample) and increased antioxidant activity (0.99–3.68 μmol Trolox /g dry sample). Moreover, the film with 1.2 % and 1.6 % of thyme/oregano essential oil exhibited inhibitory effects against all tested bacteria. Therefore, the thyme/oregano essential oil combination can provide the desirable physicochemical properties of the sericin/pectin film, as well as its antibacterial and antioxidant activities, making it a promising alternative for food packaging material applications.

Formulation and Development of a Herbal Antifungal Gel Containing Origanum vulgare and Syzygium aromaticum Essential Oils Against Oral Candida albicans.

Background Oral candidiasis is the most prevalent oral fungal infection, and existing antifungal agents have side effects such as drug intolerance, resistance, and toxicity. Herbal essential oils are emerging as an alternative therapeutic approach for treating fungal infections. Origanum vulgare (O. vulgare), commonly known as oregano, and Syzygium aromaticum (S. aromaticum), commonly known as clove, are known to have antifungal properties and are effective against fluconazole-resistant strains. A combination of essential oils has a synergistic effect and aids in achieving effective antifungal activity at sufficiently low concentrations, which could lead to reduced side effects and resistance. Aim of the study This study aimed to formulate and develop an herbal antifungal gel containing O. vulgareand S. aromaticum and evaluate its synergistic antifungal efficacy against oralCandida albicans (C. albicans). Methodology Minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) determinations of O. vulgareand S. aromaticum essential oils were performed individually and in combination to assess the antifungal activity against C. albicans. Based on the obtained MIC and MFC of essential oils in combination, anherbal antifungal gel was formulated. Further, to determine the biocompatible nature of the gel, a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay was performed. Results We found that a combination of O. vulgare and S. aromaticum essential oils showed antifungal activity at a lesser concentration, with a MIC of 0.19 μl/ml and MFC of 0.39μl/ml when compared to their individual concentrations. Based on our results, an antifungal herbal gel comprising a concentration of 0.6 μl/ml of both essential oils was developed to achieve synergistic antifungal activity against oral C. albicans. The MTTassay of the herbal gel did not show any cytotoxicity. Conclusion The novel herbal antifungal gel containing O. vulgareand S. aromaticum is biocompatible in nature and provides an alternative therapeutic approach for treating oral candidiasis.

Common Bacillus mitigate tomato verticillium wilt and bacterial specks when combined with an essential oil extract

This study was conducted to evaluate the effect of growth promoting rhizobacteria (PGPR) alone and in combination with an essential oil (EO) extracted from Tetraclinis articulata (Vahl) Masters in protecting tomato plants against verticillium wilt and bacterial speck diseases. Three strains, identified as Bacillus toyonensis EI, Bacillus thuringiensis ES and Bacillus thuringiensis RA, possess in vitro PGPR activity such as the production of indole acetic acid and ammonia, and the solubilization of phosphates. In planta, they significantly increased the stem length, number of leaflets, leaf area, and root biomass. EO and the three strains, alone or in combination, were able to enhance photosynthetic parameters such as net photosynthesis and transpiration rate. They also significantly reduced leaf alteration (LA) index, stunting index (SI) and browning index (BI) caused by Verticillium dahliae kleb. In tomato. Reduction of LAI ranged from 25% to 37%, and it enhanced to more than 60% when plants were treated with EO combined with B. thuringiensis SE or with B. toyonensis EI, indicating a synergistic effect. Moreover, EO as well as the three Bacillus strains were also able to enhance tomato resistance against bacterial speck disease caused by Pseudomonas syringae pv. tomato. The average number of lesions was significantly reduced by the application of EO and the three strains, reaching 94% with combination of EO with B. thuringiensis RA. Bacterial population analyses showed that plants with reduced symptoms exhibited significantly lower bacterial concentrations. In tomato plants inoculated with V. dahliae results showed that EO as well as three strains were able to enhance H2O2 accumulation, at the late stage of infection, which might lead to reduce disease. However, within the pathosystem tomato/P. syringe pv. tomato, H2O2 accumulation was highly enhanced by the pathogen and inhibited after combined treatment.

THE MIXTURE OF CARVACROL AND ESSENTIAL OILS FOR ROOM AIR DISINFECTION

The purpose of this study is to explore the effect of essential oils and carvacrol combination for room air disinfection. Combination of essential oils and carvacrol was homogeneously sprayed to a room containing 44.3 m3 of air. Petri dishes containing Nutrient Agar medium were opened for 60 min in ambient air for sampling from ambient air before and after disinfection at the same four different regions of the room. The incubation was performed at 25 °C for 10 days. After incubation period, the colonies were counted. Microbial load was decreased by essential oils and carvacrol combination approximately 50% for the room air. Essential oils and carvacrol combination may be beneficial in decreasing the microbial load of ambient air. This combination should be a green alternative to chemical disinfectants.

GC/MS Analysis of Essential oil distilled from Arum rupicola Boiss. var. rupicola (Araceae)

Aim: Arum rupicola Boiss. var. rupicola with a vernacular name of Dağ Sorsalı, are used etnobotanically for hemorroid, eczema, rheumatism, and cancer. Essential oil combination of A. rupicola var. rupicola, under the lower risk (lc) threatened category because of the excess gathering was investigated. &#x0D; Methods: The above ground samples of Arum rupicola Boiss. var. rupicola was collected from Palamut province of Antalya (Kaş) and essential oil was taken by hydrodistillation method with Clevenger apparatus. The essential oil composition was analysed by Gas chromatography (GC) and Gas chromatography/Mass Spectrometry (GC/MS) systems simultaneously. &#x0D; Results: As a result of, (E)-geranyl acetone (15%) was the main compound while hexahydrofarnesyl acetone (9.2%), nonanal (6.8%), heptacosan (6.5%), farnesyl acetone (5.0%), tricosan (4.9%), ve 2-dodecanone (3.8%) followed.&#x0D; Conclusion: Farnesyl acetone (5%) and hexahydrofarnesyl acetone (9.2%) sesquiterpenes were new records for A. rupicola var. rupicola volatile oil content. The only species is Arum creticum consisting α-farnesene (95%) as its taxonomical feature. A. rupicola var. rupicola has farnesyl acetone and hexahydrofarnesyl aceton being known a flagy and odourless species.