Chemistry, antioxidant, antibacterial and antifungal activities of volatile oils and their components

Natural Product Communications

Volumn 4, Issue 12, 2009, Pages 1741-1750

  De Martino, Laura ^a   De Feo, Vincenzo ^a   Fratianni, Florinda ^b   Nazzaro, Filomena ^b  

^a UNIVERSITY OF SALERNO   (Italy)

^b CNR   (Italy)

Author keywords

Antimicrobial activity; Chemical composition; Food preservation; Monoterpenes; Natural antioxidants

Indexed keywords

3 CARENE; ALPHA PHELLANDRENE; ALPHA THUJENE; ANETHOLE; ANISE OIL; ANTIFUNGAL AGENT; ANTIINFECTIVE AGENT; ANTIOXIDANT; BETA PHELLANDRENE; BETA PINENE; CAMPHENE; CARUM CARVI EXTRACT; CARVACROL; CHEMICAL COMPOUND; CINEOLE; ESSENTIAL OIL; ESTRAGOLE; FOENICULUM VULGARE EXTRACT; ISOBORNEOL; LIMONENE; MAJORANA HORTENSIS EXTRACT; PARA CYMENE; PINANE THROMBOXANE A2; PINENE; PLANT EXTRACT; SABINENE; TERPINENE; TERPINOLENE; UNCLASSIFIED DRUG; UNINDEXED DRUG; VERBENA OFFICINALIS EXTRACT; 1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; BIPHENYL DERIVATIVE; LACTIC ACID DERIVATIVE; OXIDIZING AGENT; PICRIC ACID; SCAVENGER;

ANISE; ANTIBACTERIAL ACTIVITY; ANTIFUNGAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACILLUS CEREUS; BACTERIAL STRAIN; CARAWAY; CHEMICAL COMPOSITION; DRUG MECHANISM; ESCHERICHIA COLI; FENNEL; GAS CHROMATOGRAPHY; LACTOBACILLUS; MAJORANA HORTENSIS; MASS SPECTROMETRY; MEDICINAL PLANT; NONHUMAN; PENICILLIUM CITRINUM; PSEUDOMONAS AERUGINOSA; VERBENA OFFICINALIS; VERBENACEAE; CHEMISTRY; DRUG EFFECT; FUNGUS; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; GROWTH, DEVELOPMENT AND AGING; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGICAL EXAMINATION; PLANT;

BACILLUS CEREUS; CARUM CARVI; ESCHERICHIA COLI; FOENICULUM VULGARE; FUNGI; MAJORANA HORTENSIS; PENICILLIUM CITRINUM; PIMPINELLA ANISUM; PSEUDOMONAS AERUGINOSA; VERBENA OFFICINALIS;

ANTI-BACTERIAL AGENTS; ANTIFUNGAL AGENTS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; FREE RADICAL SCAVENGERS; FUNGI; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; LACTATES; MICROBIAL SENSITIVITY TESTS; OILS, VOLATILE; OXIDANTS; PICRATES; PLANTS;

EID: 77649267101     PISSN: 1934578X     EISSN: 15559475     Source Type: Journal    
DOI: 10.1177/1934578x0900401226     Document Type: Article

References (30)

1. Di Pasqua R, De Feo V, Villani F, Mauriello G. (2005) In vitro antimicrobial activity of essential oils from Mediterranean Apiaceae, Verbenaceae and Lamiaceae against foodborne pathogens and spoilage bacteria. Annals of Microbiology, 55, 139-142.
2. Madsen HL, Bertelsen G. (1995) Spices as antioxidants. Trends in Food Science and Technology, 6, 271-277.
3. Evandri MG, Battinelli L, Daniele C, Mastrangelo S, Bolle P, Mazzanti G. (2005) The antimutagenic activity of Lavandula angustifolia (lavender) essential oil in the bacterial reverse mutation assay. Food and Chemical Toxicology, 43, 1381-1387. (Pubitemid 40884613)
4. Ames BM. (1983) Dietary carcinogens and anticarcinogens: Oxygen radical and degenerative diseases. Science, 221, 1256-1263.
5. Burt S. (2004) Essential oils: their antibacterial properties and potential applications in foods - a review. International Journal of Food Microbiology, 94, 223-253.
6. Conner DE. (1993) Naturally occuring compounds. In Antimicrobials in foods. Davidson P, Branen AL (Eds) Marcel Dekker, New York, NY, 441-468.
7. Demetzos C, Perdetzoglou DK. (2001) Composition and antimicrobial studies of the oils of Origanum calcaratum Juss. and O. scabrum Boiss. et Heldr. from Greece. Journal of Essential Oil Research, 13, 460-462.
8. Lambert RJ, Skandamis PN, Coote PJ, Nychas GJ. (2001) A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. Journal of Applied Microbiology, 91, 453-462.
9. st International ICFMH Symposium "Food Micro 2008", p 488.
10. Tabanca N, Demirci B, Ozek T, Kirimer N, Can Baser KH, Bedir E, Khand IA, Wedge DE. (2006) Gas chromatographic-mass spectrometric analysis of essential oils from Pimpinella species gathered from Central and Northern Turkey. Journal of Chromatography A, 1117, 194-205.
11. Singh G, Maurya S, de Lampasona MP, Catalan C. (2006) Chemical constituents, antifungal and antioxidative potential of Foeniculum vulgare volatile oil and its acetone extract. Food Control, 17, 745-752.
12. Bailer J, Aichinger T, Hackl G, de Hueber K, Dachler M. (2001) Essential oil content and composition in commercially available dill cultivars in comparison to caraway. Industrial Crops and Products, 14, 229-239.
13. Omidbaigi R, Bastan MR. (2005) Essential oil composition of marjoram cultivated in north of Iran. Journal of Essential Oil-Bearing Plants, 8, 56-60.
14. Ardakani MS, Mosaddegh M, Shafaati A. (2003) Volatile constituents from the aerial parts of Verbena officinalis L. (vervain). Iranian Journal of Pharmaceutical Research, 2, 39-42.
15. Gulçin I, Sat IG, Beydemir S, Elmastas M, Kufrevioglu OI. (2004) Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechas L.). Food Chemistry, 87, 393-400.
16. Ruberto G, Baratta MT. (2000) Antioxidant activity of selected essential oil components in two lipid model systems. Food Chemistry, 69, 167-174. (Pubitemid 30162923)
17. Aeschbach R, Loliger J, Scott BC, Murcia A, Butler J, Halliwell B, Aruoma OI. (1994) Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol. Food and Chemical Toxicology, 32, 31-36.
18. Yu LL, Zhou KK, Parry J. (2005) Antioxidant properties of cold-pressed black caraway, carrot, cranberry, and hemp seed oils. Food Chemistry, 91, 723-729.
19. Hammer KA, Carson CF, Riley TV. (1999) Antimicrobial activity of essential oils and other plant extracts. Journal of Applied Microbiology, 86, 985-990.
20. Suppakul P, Miltz J, Sonneveld K, Bigger SW. (2003) Antimicrobial properties of basil and its possible application in food packaging. Journal of Agricultural and Food Chemistry, 51, 3197-3207.
21. Ultee A, Bennik MHJ, Moezelaar R. (2002) The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus. Applied and Environmental Microbiology, 68, 1561-1568.
22. Dorman HJD, Deans SG. (2000) Antimicrobial agents from plants: antibacterial activity of plant volatile oils. Journal of Applied Microbiology, 88, 308-316.
23. Maggi RG, Govind NS. (2004) Regulated expression of green fluorescent protein in Debaryomyces hansenii. Journal of Industrial Microbiology and Biotechnology, 31, 301-310.
24. Pawar VC, Thaker VS. (2006) In vitro efficacy of 75 essential oils against Aspergillus niger. Mycoses, 49, 316-323.
25. Xu B-J, Jia X-Q, Gu L-J, Sung C-K. (2006) Review on the qualitative and quantitative analysis of the mycotoxin citrinin. Food Control, 17, 271-285.
26. Knoblock K, Pauli A, Iberl B, Weis N, Weigand H. (1988) Antibacterial activity and antifungal properties of essential oil components. Journal of Essential Oil Research, 1, 119-128.
27. Rojas-Graü MA, Avena-Bustillos RJ, Olsen C, Friedman M, Henika PR, Martin-Belloso O, Pan Z, McHugh TH. (2007) Effects of plant essential oils and oil compounds on mechanical, barrier and antimicrobial properties of alginate-apple puree edible films. Journal of Food Engineering, 81, 634-641.
28. Davies NW. (1990) Gas chromatographic retention indices of monoterpenes and sesquiterpenes on methyl silicone and Carbowax 20M phases. Journal of Chromatography, 503, 1-24.
29. Adams RP. (2001) Identification of Essential Oil Components by Gas Chromatography/Mass Spectrometry. Allured Publishing, Carol Stream, IL.
30. Brand-Williams W, Cuvelier ME, Berset C. (1995) Use of free radical method to evaluate antioxidant activity. Food Science and Technology, 28, 25-30.