Essential Oil Of Hyssopus Officinalis Research Articles

CHEMICAL CHARACTERIZATION AND ANTIMICROBIAL ACTIVITY OF SOME ESSENTIAL OILS AFTER THEIR INDUSTRIAL LARGE-SCALE DISTILLATION

Essential oils (EOs) are complex mixtures of several components that show a wide range of biological activities. The objective of the present work was to investigate the composition of the essential oils from industrial large-scale distillation, and evaluate their antimicrobial activity on typical and clinic isolates strains. The qualitative compositions of essential oils of several aromatic plants were determined by GC-FID after their industrial large-scale distillation (Calendula Co., Nova Lubovna, Slovakia). GC-FID analysis revealed that essential oils from large-scale show different qualitative and quantitative content in comparison with literature data. Eleven essential oils, namely, Rosmarinus officinalis L., Thymus vulgaris L., Menta ×piperita L., Matricaria recutita L., Hyssopus officinalis L., Salvia officinalis L., Pimpinella anisum L., Juniperus communis L., Abies alba L., Pinus silvestris L., and Coriandrum sativum L. were tested for their antimicrobial activities using disk diffusion method. Thymus vulgaris L. essential oil shows the most potent antimicrobial activity. On other hand, the essential oil of Hyssopus officinalis L., Mentha × piperita L., Rosmarinus officinalis L., and Coriandrum sativum L.. The essential oil show medium antimicrobial activity. There was no antimicrobial activity observed for Matricaria recutita L.

Chemical Composition and Antioxidant and Antimicrobial Properties of the Essential Oil of Hyssopus officinalis L

Background: Medicinal plants and their extracts are extensively used in nutrition, medicine and food industry. These plants are considered the most important natural antimicrobial antioxidants since they provide rich sources of phenolic compounds, and if resuscitated, they prevent the oxidation process. Objectives: The present study was conducted to investigate the antimicrobial and antioxidant properties of Hyssopus officinalis essential oil as a chemical preservative. Methods: The Hyssopus officinalis plant was collected from the mountainous regions of Kurdistan, Iran. The essential oil was extracted through distillation and analyzed and its components were identified using gas chromatography-mass spectrometry (GC-MS). The antioxidant effect was evaluated using the diphenylpicrylhydrazyl (DPPH) free radical-scavenging method. The antimicrobial property was assessed using the standard microdilution method to determine minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Results: The major components of Hyssopus officinalis essential oil were found to be camphor (23.61%) and β-pinene (21.91%). The obtained results showed that the total phenolic content of this species was 23.16 mg of gallic acid per gram of the essential oil and its IC50 was 11.22 μg/mL. MIC obtained for Escherichia coli was 156.25 and MBC 312.5 μg/mL, while these figures were respectively 312.5 and 625 μg/mL for Listeria monocytogenes. Conclusions: The results obtained indicate the antioxidant activity and antimicrobial power of Hyssopus officinalis essential oil against pathogenic microorganisms. This essence can be used as an antimicrobial substance and a natural antioxidant in pharmaceutical and food industries.

Chemical composition and antifungal activity of essential oil of Hyssopus officinalis L. from Bulgaria against clinical isolates of Candida species

The chemical composition of hyssop oil from Bulgaria was determined by gas chromatography with flame ionization detection and gas chromatography–mass spectrometry on two different chromatographic columns. The quantity of identified compounds was shown correspond to 97.2% and 98% of the total oil content. Among the detected compounds, cis-pinocamphone (48.98%–50.77%), β-pinene (13.38%–13.54%), trans-pinocamphone (5.78%–5.94%) and β-phellandrene (4.44%–5.17%) were the major compounds. Hyssop oil demonstrated antifungal activity against 52 clinical isolates and reference strains of Candida albicans, Candida glabrata, Candida tropicalis, Candida parapsilosis and Candida krusei. The essential oil characterized with stronger antifungal activity in comparison with pure cis- and trans-pinocamphone, α- and β-pinene and β-phellandrene. Essential oil of Hyssopus officinalis L. from Bulgaria inhibited both fluconazol-sensitive and fluconazol-resistant strains.

ХИМИЧЕСКИЙ СОСТАВ ЭФИРНОГО МАСЛА HYSSOPUS OFFICINALIS L., КУЛЬТИВИРУЕМОГО В АСТРАХАНСКОЙ ОБЛАСТИ

By hydro distillation method were obtained samples of essential oils from Hyssopus officinalis L., cultivated in the Astrakhan region and the dependence of its yields from the plant vegetation period was studied. The highest yield of essential oil from flowers (0,6–0,8%) was observed. From the ground plant parts in the flowering stage essential oil was obtained in 0,4% yield of based on air-dry feed. Quantitative analysis of the components of essential oil of Hyssopus officinalis L. was performed by GLC method. From the 32 founded components in the essential oil were identified 27 compounds. Qualitative analysis was performed by comparing retention indices and linear full mass spectra data components with corresponding pure compounds. Quantification of components of essential oil was calculated from the gas chromatographic peak areas without correction factors. The main components of hyssop essential oil were oxygenated monoterpenes: isopinocamphone (63,55%) and pinanediol (9,45%). Comparative analysis of the experimental results and the literature data on the component composition of essential oils of hyssop growing in other countries shows a significant difference in the chemical composition of the obtained samples of Hyssop officinalis L. essential oil. They lack limonene, thujones, linalool, and β-pinene content is significantly less (1,58%) than in the essential oil of hyssop grown in Poland (6,14%) and India (18,4%).

Chemical composition, antimicrobial and antioxidant activities of hyssop (Hyssopus officinalis L.) essential oil.

The essential oil of hyssop is widely used in food, pharmaceutical and cosmetic industries throughout the world. Therefore, it is very important to know the chemical characteristics of the oil for economic use and enhanced performance of the end products. This study was carried out to determine antimicrobial and antioxidant activities of the essential oil of Hyssopus officinalis (L.) (Lamiaceae) collected from wild in the Southeast Anatolian, Turkey. Chemical compositions of hydrodistilled essential oils obtained from hyssop leaves were analyzed by gas chromatography-mass spectrometry (GC-MS). For antimicrobial activity, disc diffusion tests were carried out on Escherichia coli line ATCC25922, Pseudomonas aeroginosa line ATCC27853, Staphylococcus aureus line 25923, Staphylococcus pyogenes line ATCC19615 and Candida albicans line ATCC10231, and the antioxidant activity was determined by using the diphenylpicrylhydrazyl (DPPH) radical-scavenging method. It was determined that hyssop essential oil contained isopinocamphone (57.27%), (-)-?-pinene (7.23%), (-)-terpinen-4-ol (7.13%), pinocarvone (6.49%), carvacrol (3.02%), p-cymene (2.81%) and myrtenal (2.32%) as major components. As shown by treatments with 5 and 10 ?l of oil; which exhibited strong antimicrobial activity against S. pyogenes, S. aureus, C. albicans and E. coli, but not against P. aeruginosa. The antioxidant activity of H. officinalis essential oil was lower compared to butylated hydroxytoluene (BHT) and ascorbic acid. These results demonstrated that hyssop essential oil has relatively low antioxidant activity and good antimicrobial activity against some test organisms.

Composition and antimicrobial activity of essential oils of some medicinal and spice plants

An examination was made on the chemical composition and antimicrobial activity of four medicinal plants Carum carvi, Coriandrum sativum, Hyssopus officinalis, and Eucalyptus globulus, the first three of which are also used as culinary spice herbs. Carum carvi L. and Coriandrum sativum L. belong to the Apiacea family. In traditional medicine, Carum carvi is used in the form of a tea as a digestive and diuretic [1]. Coriandrum sativum has been used since ancient times; it was found in pharaonic tombs where it was used for embalming, and there is mention of it in the Bible. It is used as a medicine against flatulence and as a diuretic [1], and it also has an anticonvulsive effect [2]. The essential oils of these two plants are used as spices in preparing food. Hyssopus officinalis L. and Eucalyptus globulus Lab. belong to the Lamiaceae and Myrtaceae families, respectively, and they are used in folk medicine to treat respiratory diseases [1]. The aim of this paper was to determine the chemical composition of the essential oils of the said plants and examine their activity against the growth of bacteria (Staphylococcus aureus ATCC 25923, Streptococcus haemolyticus group A, Escherichia coli ATCC 25922, Enterecoccus faecalis ATCC 29212, and Pseudomonas aeruginosa ATCC 27853), and fungi (Candida albicans ATCC 10231). Eucalyptus globulus was collected at the Montenegrin Coast and all the rest of the plants were grown in the fields of Vojvodina (Northern Serbia). The essential oils were obtained from the fruits of Carum carvi and Coriandrum sativum and the leaves of Hyssopus officinalis and Eucalyptus globulus by the steam distillation method following Procedure III of the Yugoslav Pharmacopoeia [3]. The GC and GC/MS analyses were used for determination of the essential oil composition. Percentages of the main components of the essential oils investigated are given in Table 1. The essential oils of the plants examined are of different chemical compositions, and monoterpenes are distributed the most. By comparison of the composition of the essential oils of the plants mentioned with the literature data [4] and [5], it was concluded that it was dependent on the geographic region and plant growing conditions. The antimicrobial activity of the essential oils of the plants investigated was determined by the disc-diffusion method [6] and [7]. Tables 2 gives MIC (minimum inhibitory concentration) values and inhibition zone diameters for three different essential oil concentrations. The inhibition zone diameters were compared with the reference antibiotics, as shown in the tables. As Enterecoccus faecalis ATCC 29212and Pseudomonas aeruginosa ATCC 27853 were not inhibited by the essential oils of the plants mentioned, their results are not given in the Tables. The broadest inhibitory activity spectrum was exhibited by the essential oils of Carum carvi and Hyssopus officinalis, and the narrowest one by Eucalyptus globulus. The antimicrobial activity of certain oils (Carum carvi, Hyssopus officinalis, and Eucalyptus globulus) against Staphylococcus aureus ATCC 25923 was higher than or equal to the reference value. A pronounced activity against Candida albicans ATCC 10231 was also expressed by all the essential oils with the exception of the essential oil of Hyssopus officinalis.

Antifungal activity of essential oil Hyssopus officinalis L. against micopathogen Mycogone perniciosa (Mang)

The most commonly cultivated mushroom species is the Agaricus bisporus Lange (Imb). One of the major pathogenic diseases of the cultivated mushroom in Serbia is Mycogone perniciosa (Mang). Biological control systems are not much used in mushroom cultivation. Medical and aromatic plants have been placed in the focus of intense studies. Pure culture of the M. perniciosa was isolated from infected A. bisporus. The essential oil of Hyssopus officinalis L. is used as a potential antifungal agent. The most abundant components in oil are isopinocamphone (43.29%), pinocamphone (16.79%) and b-pinene (16.31%). Antifungal activity of Hyssop was investigated by the modified microatmosphere method. The minimal inhibitory quantity was 5 ?L/mL and a minimal fungicidal quantity was 15-20 ?L/mL. There is no report on the use of Hyssop essential oil in mushroom disease.

Muscle Relaxing Activity of Hyssopus officinalis Essential Oil on Isolated Intestinal Preparations

The muscle relaxing activity of the essential oil of Hyssopus officinalis L. (Lamiaceae) and some of its main components (isopinocamphone, limonene and beta-pinene) was studied on isolated preparations of guinea-pig and rabbit intestine. The essential oil and isopinocamphone inhibited the acetylcholine- and BaCl2-induced contractions in guinea-pig ileum in a concentration-dependent manner (IC50 42.4 microg/ml and 61.9 microg/ml to acetylcholine; 48.3 microg/ml and 70.4 microg/ml to BaCl2) whereas limonene or beta-pinene left tissue contraction unchanged. In guinea-pig ileum H. officinalis essential oil also blocked the contractions induced by CaCl2. In isolated rabbit jejunum the essential oil reduced the amplitude of spontaneous movements and decreased the basal tone; neither haemoglobin, methylene blue, N(omega)-nitro-L-arginine methyl ester (L-NAME) or propranolol blocked the myorelaxant effect.

Antimicrobial properties of the linalol-rich essential oil ofHyssopus officinalis L. vardecumbens (Lamiaceae)

The antimicrobial activity of essential oil of Hyssopus officinalis L. var decumbens (Jordan & Fourr.) Briq. from France (Banon) and Hyssopus officinalis L. from Italy (Piedmont) was studied taking account of their chemical composition determined by GC and GC–MS. Pinocamphone and isopinocamphone are present in H. officinalis (4.4% and 43.3%, respectively), according to the ISO 9841 Standard (1991 E) but they are lacking in var. decumbens, where linalol (51.7%), 1,8-cineole (12.3%) and limonene (5.1%) instead are predominant. The disc diffusion tests carried out on Gram-positive (Staphylococcus aureus and Enterococcus spp.) and Gram-negative bacteria (Klebsiella oxytoca, Escherichia coli, Proteus mirabilis, Pseudomonas spp. and two strains of Salmonella spp.) showed an antimicrobial activity generally negligible for H. officinalis, but broader, and in a few cases more evident (Enterococcus spp. and E. coli), for var. decumbens. All yeasts (seven strains of Candida albicans, C. krusei and C. tropicalis) were strongly inhibited by both species. In liquid medium the MIC of H. officialis was always >1.2% v/v for bacteria and between 0.6 and 1.2% v/v for yeasts, while the MIC of var. decumbens was between 0.15 and 0.6% v/v for the Gram-positive bacteria, 0.3 and 1.2% v/v for the Gram-negative bacteria and 0.15 and 0.3% v/v for the yeasts. The effect of var. decumbens was generally bactericidal. Linalol, and in a lesser way, 1,8-cineole, may contribute to the greater antimicrobial activity of var. decumbens in comparison with H. officinalis, while limonene may be responsible for the antimycotic action observed in both oils, as suggested by results of the disc diffusion tests carried out on the pure reference substances. © 1998 John Wiley & Sons, Ltd.

Influence of essential oil of Hyssopus officinalis on the chemical composition of the walls of Aspergillus fumigatus (Fresenius).

The cell walls of the growing hyphae of Aspergillus fumigatus (Fresenius) cultured in the presence or absence of the essential oil of Hyssopus officinalis were isolated and their chemical composition analysed. The presence of the essential oil led to a reduction in levels of neutral sugars, uronic acid and proteins, whereas amino sugars, lipids and phosphorus levels were increased. HPLC analysis of the neutral sugars showed that they consisted mainly of glucose, mannose and galactose, while the amino sugars consisted of glucosamine and galactosamine. The presence of the essential oil in the culture medium induced marked changes in the content of galactose and galactosamine. Cell walls were fractionated by treatment with alkali and acid. The essential oil induced similar alterations in the various fractions with a more marked effect on the major constituents. The alterations were related to changes in the structure of the cells.

Effect of essential oil of Hyssopus officinalis on the lipid composition of Aspergillus fumigatus.

Addition of the essential oil of Hyssopus officinalis to the culture medium of Aspergillus fumigatus induced alterations in both growth and lipid composition of this mould. Total lipids and sterols were reduced, whereas total phospholipids were increased. There were alterations in the proportions of fatty acids, neutral lipid and phospholipid fractions.