Effect Of Various Essential Oils Research Articles

In vitro effects of various essential oils on biofilm viability; their antibacterial and antibiofilm activities against clinical Staphylococcus aureus isolates

In vitro effects of various essential oils on biofilm viability; their antibacterial and antibiofilm activities against clinical Staphylococcus aureus isolates

Antifungal and mycotoxin detoxification ability of essential oils: A review

With increased popular awareness of food safety and environmental protection, plant essential oil has attracted interest due to the absence of residue, its high efficiency, antioxidant, immune regulation, antibacterial, insecticidal, and other advantages. Their application in degradation and elimination of mycotoxin toxicity has attracted increasing attention. This paper reviews the structure, antibacterial activity, antibacterial mechanism, and toxic effects of essential oils. The inhibitory effects of various essential oils on different mycotoxins were studied. The research progress on the inhibitory effects of plant essential oils on fungi and mycotoxins in recent years was summarized to provide reference for the application of plant essential oils.

Fumigant toxicity of some essential oils against Red Flour Beetles, Tribolium castaneum (Herbst) and its safety to mammals.

Fumigant activities for three essential oils; Garlic oil (Allium sativum L); Chili pepper (Capsicum annuum L.) and Nigella (Nigella sativa L.) were assessed at different concentrations against the adult and 20-days old larval stages of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) in the laboratory. The accumulative mortality was observed at different exposure periods (3, 5 and 7 days). The residual effect of garlic oil that was the effective oil, on the treated wheat grains was evaluated with respect to histological changes in the liver, kidney, and stomach of rat fed on this treated wheat. The results showed that the mortality rates of treated stages increased with increasing the time of fumigation treatment. Moreover the highest essential oils toxicity at the Median lethal concentration (LC50) values for exposure periods (3, 5 and 7 days) to fumigation were (126, 53, and 47 mg/L air) for adult stage and were (79, 62, and 41 mg/L air) for larval stage, respectively in the case of Garlic oil treatment. While, the lowest essential oils effective was Nigella oil at the Median lethal concentration (LC50) values for exposure periods (3, 5 and 7 days) to fumigation were (3594, 629, and 335 mg/L air) for adult stage and were (1040, 416, and 227 mg/L air) for larval stage, respectively. The toxicity effect of various essential oils against adults and larvae of T. castaneum at the LC50at 7 days fumigation could be arranged in descending order as follows: Garlic oil, Chili pepper oil, and Nigella oil. The histological changes showed that the organs slightly affected at the fumigation for 3 days. It may be concluded that the garlic essential oil is the good effective fumigant to control T. castaneum in the stored products and it recommended that the fumigation period does not exceed 3 days. The garlic essential oil has the potential for applications in IPM programs for stored-grain pests because of its high volatility and fumigant activity and its safety.

Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products.

One of the most important challenges in the food industry is to provide healthy and safe food. Therefore, it is not possible to achieve this without different processes and the use of various additives. In order to improve safety and extend the shelf life of food products, various synthetic preservatives have been widely utilized by the food industry to prevent growth of spoilage and pathogenic microorganisms. On the other hand, consumers' preference to consume food products with natural additives induced food industries to use natural-based preservatives in their production. It has been observed that herbal extracts and their essential oils could be potentially considered as a replacement for chemical antimicrobials. Antimicrobial properties of plant essential oils are derived from some main bioactive components such as phenolic acids, terpenes, aldehydes, and flavonoids that are present in essential oils. Various mechanisms such as changing the fatty acid profile and structure of cell membranes and increasing the cell permeability as well as affecting membrane proteins and inhibition of functional properties of the cell wall are effective in antimicrobial activity of essential oils. Therefore, our objective is to revise the effect of various essential oils and their bioactive components against Listeria monocytogenes in meat and poultry products.

In vitro antifungal activity of Cinnamomum zeylanicum bark and leaf essential oils against Candida albicans and Candida auris

Candida infections are a significant source of patient morbidity and mortality. Candida albicans is the most common pathogen causing Candida infections. Candida auris is a newly described pathogen that is associated with multi-drug-resistant candidiasis and candidaemia in humans. The antifungal effects of various essential oils and plant compounds have been demonstrated against human pathogenic fungi. In this study, the effect of cinnamon leaf and bark essential oils (CEOs) was determined against both C. albicans and C. auris. The disc diffusion (direct and vapour) and broth microdilution method was used to determine antifungal activity of the EOs against selected strains (C. albicans ATCC 10231, C. albicans ATCC 2091 and C. auris NCPF 8971) whilst the mode of action and haemolysin activity of the CEOs were determined using electron microscopy and light microscopy. Direct and vapour diffusion assays showed greater inhibitory activity of bark CEO in comparison with leaf CEO. The minimum inhibitory concentrations (MICs) and minimum fungicidal concentrations (MFCs) of bark CEO for all tested strains was below 0.03% (v/v), which was lower than the MICs of the leaf CEO (0.06–0.13%, v/v) dependent on the strain and the MFCs at 0.25% (v/v). In the morphological interference assays, damage to the cell membrane was observed and both CEOs inhibited hyphae formation. The haemolysin production assay showed that CEOs can reduce the haemolytic activity in the tested C. albicans and C. auris strains. At low concentrations, CEOs have potent antifungal and antihaemolytic activities in vitro against C. albicans and C. auris.Key points• Essential oils from Cinnamomum zeylanicum Blume bark and leaf (CBEO and CLEO) demonstrated fungicidal properties at very low concentrations.• The antifungal activity of CBEO was greater than that of CLEO consistent with other recent published literature.• The mode of action of CBEO and CLEO was damage to the membrane of C. albicans and C. auris.• Both CBEO and CLEO inhibited the formation of hyphae and reduced haemolysin production in C. albicans and C. auris.Graphical abstract

Comment on "The Effects of Various Essential Oils on Epilepsy and Acute Seizure: A Systematic Review".

Comment on "The Effects of Various Essential Oils on Epilepsy and Acute Seizure: A Systematic Review".

The Effects of Various Essential Oils on Epilepsy and Acute Seizure: A Systematic Review.

Many essential oils (EOs) have anticonvulsant activity and might benefit people with epilepsy. Lemongrass, lavender, clove, dill, and other EOs containing constituents such as asarone, carvone, citral, eugenol, or linalool are good candidates for evaluation as antiepileptic drugs. On the other hand, some EOs have convulsant effects and may trigger seizures in both epileptic and healthy individuals. Internal use of EOs like sage, hyssop, rosemary, camphor, pennyroyal, eucalyptus, cedar, thuja, and fennel can cause epileptic seizures because they contain thujone, 1,8-cineole, camphor, or pinocamphone, which have been identified as convulsive agents. While more research is needed to confirm their mechanisms of action, it appears that the convulsant or anticonvulsant properties of essential oils are largely due to (1) their ability to modulate the GABAergic system of neurotransmission and (2) their capacity to alter ionic currents through ion channels. This review presents a systematic analysis of the current research on EOs and epilepsy, including human case studies, animal models, and in vitro studies.

The Effects of Various Essential Oils as Antibacterial Agents on Fresh-Cut Apples cv. ‘Manalagi’

The fast-paced lifestyle of modern consumers warrants the need for a quick and minimally processed food. For fresh products, this means healthy fresh food, convenient, and microbiologically safe food items produced with environmentally friendly methods. In this research, antimicrobial effects of carboxymethyl cellulose based-edible film containing different concentrations of essential oils (0.7 % cinnamon, 0.7 % lemongrass, 3 % lemon, and 0.1 % betel, w/v) as antibacterial agents on fresh-cut apples cv. Manalagi were studied. Measurements of weight loss, total titratable acidity (TTA), reducing sugar, microbial growth and sensory quality were determined at 0, 3, 6, 9, 12 and 15 days of storage (4 ± 1 °C, 75 ± 10 % RH). The results of the research showed that the application of 0.7% lemongrass oil on 1 % CMC gave the best result in inhibiting the bacterial growth and prolong the storage life of fresh-cut apples cv. Manalagi. The incorporation of 0.7 % (w/v) lemongrass and lemon 3 % (w/v) in coating formulation maintained the sensory scores (aroma and appearance) of fresh-cut apples during nine days of storage.

Antifungal activity of various essential oils against Rhizoctonia solani and Macrophomina phaseolina as major bean pathogens.

The main objective of this study was to investigate the effect of various essential oils (EOs) to decrease the activity of cell wall degrading enzymes (CWDEs) produced by fungal phytopathogens, which are associated with disease progress. Also, effect of seed treatment and foliar application of peppermint EO and its main constituent, menthol, on diseases caused by two necrotrophic pathogens on bean was investigated. Antifungal activity of EOs on Rhizoctonia solani and Macrophomina phaseolina, as bean pathogens, was evaluated. The EOs of Mentha piperita, Bunium persicum and Thymus vulgaris revealed the highest antifungal activity against fungi. The EO of M. piperita had the lowest minimum inhibitory concentration (MIC) for R. solani among the three EOs tested. This pathogen did not grow in the presence of M. piperita, B. persicum and T. vulgaris EOs at 850, 1200 and 1100 ppm concentrations, respectively. The B. persicum EO had the lowest MIC for M. phaseolina as this fungus did not grow in the presence of M. piperita, B. persicum and T. vulgaris EOs at concentrations of 975, 950 and 1150 ppm, respectively. Hyphae exposed to EOs showed structural changes. Activities of cellulase and pectinase, as main CWDEs of pathogens, decreased by EOs at low concentration without effect on fungal growth. Seed treatment and foliar application of peppermint EO and/or menthol significantly reduced the development of bean diseases caused by both fungi. Higher capability of menthol than peppermint EO in decreasing diseases on bean was observed. Reducing CDWEs activity is a mechanism of EOs' effect on fungi. Higher antifungal activity of menthol compared to peppermint EO was observed not only in vitro but also in vivo. Effect of EOs on CWDEs involved in pathogenesis is described in this study for the first time. Menthol can be used as a botanical fungicide to control destructive fungal diseases on bean.

Antibacterial Effect of Various Essential Oils against Pathogens and Spoilage Microorganisms in Fresh Produce

This study was conducted to investigate the antibacterial effect of various essential oils (EOs) against pathogens and fresh produce spoilage bacteria using the agar disc diffusion method and 96-well dilution method. Moreover, the antibacterial effect of EOs to reduce the level of total mesophilic microorganisms in fresh leaf lettuce and radish sprouts was determined by dipping method. Furthermore, membrane damage of two pathogens before and after treatment with effective EOs was determined using the fluorescent dye propidium iodide (PI) staining method. The results showed that thyme-1, thyme-2 and tea tree-2 oils demonstrated the strongest antibacterial effect against 18 strains of pathogens, except for Pseudomonas aeruginosa, in the agar disc diffusion method. Thyme-1 oil showed the strongest antibacterial effect against spoilage bacteria. The dipping treatment results showed that oregano-2 oil was the most effective at maintaining reduced levels of total mesophilic microorganisms in fresh produce compared with control, although it affected the quality of both vegetables after treatment. The results showed that treatment with clove bud, cinnamon-2 and oregano-2 oils led to PI values significantly greater than that of untreated cell. Practical Applications Natural essential oil solutions can be used for the disinfection of fresh produce as an alternative to chlorine, and oregano oil could be used as an alternative to synthetic sanitizers, classically applied in fresh produce.

Preservative effectiveness of essential oils in vapor phase combined with modified atmosphere packaging against spoilage bacteria on fresh cabbage

This study was conducted to investigate the antibacterial effects of various essential oils (EOs) against pathogens using the disc volatilization method. Also, combined effects of EOs in vapor phase and MAP were evaluated for reducing levels of total mesophilic microorganisms on fresh cabbage. The vapor phase activities of EOs (thyme-1, oregano-1, lemongrass-1, and lemongrass-2 oils) observed strong inhibitory effects. The MAP results showed that 100% CO2 gas packaging reduced significantly levels of total mesophilic microorganisms on cabbage and radish sprouts, and their reduction level was 1.55 and 2.26 log10 CFU/g compared to control after 21 days of storage (p ≤ 0.05). Based on previous results, combined effects of EOs in vapor phase and MAP (100% CO2) showed that lemongrass-2 oil with 20 discs showed complete inactivation by <1.0 log10 CFU/g after 14 days of storage. These results could provide useful information for developing alternative preservation method to improve the freshness and shelf-life of fresh produce using natural antimicrobials.

Inhibitory Effects of Various Essential Oils and Individual Components against Extended‐Spectrum Beta‐Lactamase (ESBL) Produced by Klebsiella pneumoniae and Their Chemical Compositions

In the current study, in vitro inhibitory activity of several essential oils obtained from the cultivated plants, Foeniculum vulgare, Mentha piperita and M. spicata, Ocimum basilicum, Origanum majorana, O. onites, O. vulgare, Satureja cuneifolia, and a number of individual essential oil components of terpene and aromatic types were screened against 10 isolated strains of Klebsiella pneumoniae producing extended-spectrum beta-lactamase (ESBL) enzyme, which makes this microorganism quite resistant against the antibiotics: trimetoprime-sulfametoksazol, sulbactam-ampicilin, clavulonate-amoxicilin, ceftriaxon, cefepime, imipenem, ceftazidime, tobramicine, gentamisine, ofloxacin, and ciprofloksasin. All of the essential oils and the components exerted a remarkable inhibition ranging between 32 and 64 μg/mL against all of these strains as strong as the references (ampicilin and oflaxocin) inhibiting at 32 μg/mL. Besides, chemical compositions of the essential oils were elucidated by gas chromatography-mass spectrometry (GC-MS). The essential oils and the pure components widely found in essential oils screened herein have shown remarkable inhibition against ESBL-producing K. pneumoniae strains, which leads to the suggestion that they may be used as food preservatives for this purpose. Practical Application: The essential oils obtained from Foeniculum vulgare, Mentha piperita and M. spicata, O.cimum basilicum, Origanum majorana, O. onites, O. vulgare, and Satureja cuneifolia as well as common essential oil components have shown notable inhibitory effects against 10 isolated strains of Klebsiella pneumoniae producing extended-spectrum beta-lactamase (ESBL) enzyme and they might be used as food preservative or ingredient.

Evaluation of the antifungal and phytotoxic effects of various essential oils against Sclerotium rolfsii (Sacc) and Rhizoctonia bataticola (Taub)

Twenty essential oils extracted from various aromatic plants were screened for their antifungal activity in vitro against the soil-borne pathogens viz. Rhizoctonia bataticola and Sclerotium rolfsii by poisoned food technique. Minimum inhibitory concentration (MIC) and the effective dose for 50% inhibition (ED50) were computed for each essential oil against test fungus. All the essential oils showed a dose-dependent inhibitory effect of mycelial growth. Results showed a fungistatic effect of various essential oils on fungal mycelium growth. The most significant antifungal activity was exhibited by essential oils extracted from Acorus calamus, Curcuma longa, Pimpinella anisum and Vetiveria zizanioides. The antifungal activity of essential oils of Vetiveria zizanioides was comparable to commercial fungicide chlorothalonil and triademefon against both test fungus at 50 µg ml−1.These oils did not show any phytotoxic effect on the germination of chickpea seedlings.

The inhibitory effect of various essential oils on the in vitro growth of four bacterial species of skin flora

The inhibitory effect of various essential oils on the in vitro growth of four bacterial species of skin flora

Larvicidal effects of various essential oils against Aedes, Anopheles, and Culex larvae (Diptera, Culicidae)

Mosquitoes in the larval stage are attractive targets for pesticides because mosquitoes breed in water, and thus, it is easy to deal with them in this habitat. The use of conventional pesticides in the water sources, however, introduces many risks to people and/or the environment. Natural pesticides, especially those derived from plants, are more promising in this aspect. Aromatic plants and their essential oils are very important sources of many compounds that are used in different respects. In this study, the oils of 41 plants were evaluated for their effects against third-instar larvae of Aedes aegypti, Anopheles stephensi and Culex quinquefasciatus. At first, the oils were surveyed against A. aegypti using a 50-ppm solution. Thirteen oils from 41 plants (camphor, thyme, amyris, lemon, cedarwood, frankincense, dill, myrtle, juniper, black pepper, verbena, helichrysum and sandalwood) induced 100% mortality after 24 h, or even after shorter periods. The best oils were tested against third-instar larvae of the three mosquito species in concentrations of 1, 10, 50, 100 and 500 ppm. The lethal concentration 50 values of these oils ranged between 1 and 101.3 ppm against A. aegypti, between 9.7 and 101.4 ppm for A. stephensi and between 1 and 50.2 ppm for C. quinquefasciatus.

Antifungal effect of various essential oils against Candidaalbicans. Potentiation of antifungal action of amphotericin B by essential oil from Thymus vulgaris

The antifungal effect of the essential oil from Satureja montana L., Lavandula angustifolia Mill., Lavandula hybrida Reverchon, Syzygium aromaticum (L.) Merril and Perry, Origanum vulgare L., Rosmarinus officinalis L. and six chemotypes of Thymus vulgaris L. on Candida albicans growth were studied. The most efficiency was obtained with the essential oil from Thymus vulgaris thymol chemotype (MIC 80% = 0.016 microL/mL and Kaff = 296 microL/mL). The presence in the culture medium of essential oil from Thymus vulgaris thymol chemotype (0.01, 0.1, 0.2, 0.3 microg/mL) and amphotericin B involved a decrease of the MIC 80% of amphotericin B. In contrast, the combination of amphotericin B and low concentrations (0.00031-0.0025 microg/mL) of essential oil was antagonistic. The strongest decrease (48%) of the MIC 80% was obtained with medium containing 0.2 microL/mL of essential oil. These results signify that the essential oil of Thymus vulgaris thymol chemotype potentiates the antifungal action of amphotericin B suggesting a possible utilization of this essential oil in addition to antifungal drugs for the treatment of mycoses.

Effect of various essential oils isolated from Douglas fir needles upon sheep and deer rumen microbial activity.

The effects of essential oils isolated from Douglas fir needles on sheep and deer rumen microbial activity were tested by use of an anaerobic manometric technique. Rumen microorganisms were obtained from a sheep which had been fed mainly on alfalfa hay and dried range grass. One deer used in this study had access to Douglas fir trees the year around, whereas the other deer had no access to Douglas fir. All of the monoterpene hydrocarbons isolated from Douglas fir needles-alpha-pinene, beta-pinene, limonene, myrcene, camphene, Delta(3)-carene, and terpinolene-promoted only slightly or had no effect on deer rumen microbial activity, whereas all of them promoted activity in sheep rumen microbes, except Delta(3)-carene and terpinolene, which inhibited activity. Of the oxygenated monoterpenes, all monoterpene alcohols-alpha-terpineol, terpinen-4-ol, linalool, citronellol, and fenchyl alcohol-strongly inhibited the rumen microbial activity of both sheep and deer. Monoterpene esters (bornyl acetate) produced mild inhibition for both sheep and deer microbes, and citronellyl acetate inhibited rumen microbial activity in sheep, whereas it promoted activity in both deer. Monoterpene aldehyde (citronellal) inhibited the activity of rumen microbes from both sheep and deer having no access to Douglas fir from the Hopland Field Station, whereas they produced no effect upon the deer having access to Douglas fir from the Masonite forest. Rumen microbial activity for sheep and deer was promoted slightly with aliphatic ester (ethyl-n-caproate). There was a marked difference between sheep and deer rumen microbes as affected by addition of the various essential oils. The monoterpene hydrocarbons promoted activity more on sheep rumen microbes than on deer, and the monoterpene alcohols inhibited sheep rumen microbial activity more than that of deer. Furthermore, the deer rumen microbes from Hopland Field Station were affected more than the deer from Masonite forest.

Effect of Various Essential Oils Isolated from Douglas Fir Needles upon Sheep and Deer Rumen Microbial Activity

The effects of essential oils isolated from Douglas fir needles on sheep and deer rumen microbial activity were tested by use of an anaerobic manometric technique. Rumen microorganisms were obtained from a sheep which had been fed mainly on alfalfa hay and dried range grass. One deer used in this study had access to Douglas fir trees the year around, whereas the other deer had no access to Douglas fir. All of the monoterpene hydrocarbons isolated from Douglas fir needles-alpha-pinene, beta-pinene, limonene, myrcene, camphene, Delta(3)-carene, and terpinolene-promoted only slightly or had no effect on deer rumen microbial activity, whereas all of them promoted activity in sheep rumen microbes, except Delta(3)-carene and terpinolene, which inhibited activity. Of the oxygenated monoterpenes, all monoterpene alcohols-alpha-terpineol, terpinen-4-ol, linalool, citronellol, and fenchyl alcohol-strongly inhibited the rumen microbial activity of both sheep and deer. Monoterpene esters (bornyl acetate) produced mild inhibition for both sheep and deer microbes, and citronellyl acetate inhibited rumen microbial activity in sheep, whereas it promoted activity in both deer. Monoterpene aldehyde (citronellal) inhibited the activity of rumen microbes from both sheep and deer having no access to Douglas fir from the Hopland Field Station, whereas they produced no effect upon the deer having access to Douglas fir from the Masonite forest. Rumen microbial activity for sheep and deer was promoted slightly with aliphatic ester (ethyl-n-caproate). There was a marked difference between sheep and deer rumen microbes as affected by addition of the various essential oils. The monoterpene hydrocarbons promoted activity more on sheep rumen microbes than on deer, and the monoterpene alcohols inhibited sheep rumen microbial activity more than that of deer. Furthermore, the deer rumen microbes from Hopland Field Station were affected more than the deer from Masonite forest.