Antioxidant and antibacterial activity of essential oil and extracts of bay laurel Laurus nobilis Linnaeus (Lauraceae) from Portugal

Natural Product Research

Volumn 26, Issue 6, 2012, Pages 518-529

  Ramos, C ^a   Teixeira, B ^a   Batista, I ^a   Matos, O ^b   Serrano, C ^b   Neng, N R ^c   Nogueira, J M F ^c   Nunes, M L ^a   Marques, A ^a  

^a INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

^b National Institute of Biological Resources (INRB IP/INIA)   (Portugal)

^c UNIVERSITY OF LISBON   (Portugal)

Author keywords

Antimicrobial activity; Antioxidant activity; Bay laurel; Essential oil; Ethanol and aqueous extract; Laurus nobilis

Indexed keywords

CARVACROL; CINEOLE; ESSENTIAL OIL; FOOD PRESERVATIVE; LAURUS NOBILIS EXTRACT; LINALOOL; METHYLEUGENOL; PLANT EXTRACT; SABINENE; TERPINENE; UNCLASSIFIED DRUG;

ANTIBACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; FOOD SAFETY; FOOD SPOILAGE; PORTUGAL; SPICE; TRADITIONAL MEDICINE;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; LAURACEAE; OILS, VOLATILE; PLANT EXTRACTS; PORTUGAL;

LAURACEAE; LAURUS NOBILIS;

EID: 84857539807     PISSN: 14786419     EISSN: 14786427     Source Type: Journal    
DOI: 10.1080/14786419.2010.531478     Document Type: Article

References (36)

1. Adams, R.P. (2007). Identification of essential oil components by gas chromatography/mass spectroscopy (4th ed.). Carol Stream, IL: Allured Publishing.
2. Aeschbach, R., Löliger, J., Scott, B.C., Murcia, A., Butler, J., Halliwell, B., & Aruoma, O.I. (1994). Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol. Food Chemical Toxicology, 32, 31-36. (Pubitemid 24131117)
3. Ahn, J., Grun, I.U., & Mustapha, A. (2007). Effects of plants extracts on microbial growth, color change, and lipid oxidation in cooked beef. Food Microbiology, 24, 7-14. (Pubitemid 44164687)
4. Aruoma, O.I. (1998). Free radicals, oxidative stress and antioxidants in human health and disease. Journal of the American Oil Chemists Society, 75, 199-212. (Pubitemid 128607978)
5. Asami, D.K., Hong, Y.J., Barrett, D.M., & Mitchell, A.E. (2003). Processing induced changes in total phenolics and procyanidins in clingstone peaches. Journal of the Science of Food and Agriculture, 83, 56-63. (Pubitemid 36128439)
6. Bagamboula, C.E., Uyttendaele, M., & Debevere, J. (2004). Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri. Food Microbiology, 21, 33-42. (Pubitemid 38047339)
7. Barla, A., Topç, G., Oksuz, S., Tumen, G., & Kingston, D.G.I. (2007). Identification of cytotoxic sesquiterpenes from Laurus nobilis L. Food Chemistry, 104, 1478-1484. (Pubitemid 46783267)
8. Bouzouita, N., Kachouri, F., Hamdi, M., & Chaabouni, M.M. (2003). Antimicrobial activity of essential oils from Tunisian aromatic plants. Flavour and Fragrance Journal, 18, 380-383. (Pubitemid 37121596)
9. Burkey, J.L., Sauer., J.M., McQueen, C.A., & Sipes, I.J. (2000). Cytotoxicity and genotoxicity of methyleugenol and related congeners - mechanisms of activation for methyleugenol. Mutation Research, 453, 25-33.
10. Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods - a review. International Journal of Food Microbiology, 94, 223-253. (Pubitemid 38891349)
11. Conforti, F., Statti, G., Uzunov, D., & Menichini, F. (2006). Comparative chemical composition and antioxidant activities of wild and cultivated Laurus nobilis L. leaves and Foeniculum vulgare subsp. piperitum (Ucria) Coutinho seeds. Biological and Pharmaceutical Bulletin, 29, 2056-2064. (Pubitemid 44510809)
12. Cosio, M.S., Buratti, S., Mannino, S., & Benedetti, S. (2006). Use of an electrochemical method to evaluate the antioxidant activity of herb extracts from the Labiatae family. Food Chemistry, 97, 725-731. (Pubitemid 43181671)
13. Dorman, H.J.D., Peltoketo, A., Hiltunen, R., & Tikkanen, M.J. (2003). Characterization of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs. Food Chemistry, 83, 255-262. (Pubitemid 36962891)
14. Dudonné, S., Vitrac, X., Coutiére, P., Woillez, M., & Mérillon, J.-M. (2009). Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. Journal of Agricultural and Food Chemistry, 57, 1768-1774.
15. Erkmen, O., & Özcan, M.M. (2008). Antimicrobial effects of Turkish propolis, pollen, and laurel on spoilage and pathogenic food-related microorganisms. Journal of Medicinal Food, 11, 587-592.
16. Gram, L., Ravn, L., Rasch, M., Bruhn, J.B., Christensen, A.B., & Gisvskov, M. (2002). Food spoilage - interactions between food spoilage bacteria. International Journal of Food Microbiology, 78, 79-97. (Pubitemid 34879780)
17. Griffin, S.G., Wyllie, G., Markham, J.L., & Leach, D.N. (1999). The role of structure and molecular properties of terpenoids in determining their antimicrobial activity. Flavour and Fragrance Journal, 14, 322-332. (Pubitemid 29481393)
18. Gutierrez, J., Rodriguez, G., Barry-Ryan, C., & Bourke, P. (2008). Efficacy of plant EOs against food-borne pathogens and spoilage bacteria associated with ready to eat vegetables: Antimicrobial and sensory screening. Journal of Food Protection, 71, 1846-1854.
19. Karaman, I., Sahin, F., Gulteu, H., Sengul, M., & Adiguzel, A. (2003). Antimicrobial activity of aqueous and methanol extracts of Juniperus oxycedrus L. Journal of Ethnopharmacology, 85, 231-235. (Pubitemid 36294138)
20. Karlovic, Z., Anic, I., Miletic, I., Prpic-Mehicic, G., Pezelj-Ribari, S., & Marsan, T. (2000). Antibacterial activity of halothane, eucalyptol and orange oil. Acta Stomatologica Croatica, 34, 307-309.
21. Koba, L., Poutouli, P.W., Raynaud, C., Chaumont, J.-P., & Sanda, K. (2009). Chemical composition and antimicrobial properties of different basil essential oils chemotypes from Togo. Bangladesh Journal of Pharmacology, 4(1), 1-8.
22. Kondo, S., Tsuda, K., Muto, N., & Ueda, J. (2002). Antioxidative activity of apple skin or fresh extracts associated with fruit development on selected apple cultivars. Sciencia Horticulturae, 96, 177-185. (Pubitemid 35399919)
23. Kostaki, M., Giatrakou, V., Savvaidis, I.N., & Kontominas, M.G. (2009). Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiology, 26, 475-482.
24. Marzouki, H., Khaldi, A., Chamli, R., Bouzid, S., Piras, A., Falconieri, D., & Marongiu, B. (2007). Biological activity evaluation of the oils from Laurus nobilis of Tunisia and Algeria extracted by supercritical carbon dioxide. Natural Product Research, 23, 230-237.
25. Mitić-Ćulafić, D., Žegura, B., Nikolić, B., Vuković-Gačić, B., Knež ević-Vukčević, J., & Filipič , M. (2009). Protective effect of linalool, myrcene and eucalyptol against t-butyl hydroperoxide induced genotoxicity in bacteria and cultured human cells. Food and Chemical Toxicology, 47, 260-266.
26. Mourey, A., & Canillac, N. (2002). Anti-Listeria monocytogenes activity of essential oils components of conifers. Food Control, 13, 289-292. (Pubitemid 34538156)
27. NCCLS (2002). Performance standards for antimicrobial susceptibility testing: Twelfth informational supplement. NCCLS document M100-S12. National Committee for Clinical Laboratory Standards, Wayne, Pa, USA.
28. Oussalah, M., Caillet, S., Saucier, L., & Lacroix, M. (2007). Inhibitory effects of selected plant EOs on the growth of four pathogenic bacteria: Escherichia coli O157:H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control, 18, 414-420. (Pubitemid 44550770)
29. Oyaizu, M. (1986). Studies on product of browning reaction prepared from glucose amine. Japanese Journal of Nutrition, 44, 307-315.
30. Papageorgiou, V., Mallouchos, A., & Komaitis, M. (2008). Investigation of the antioxidant behaviour of air- and freeze-dried aromatic plant materials in relation to their phenolic content and vegetative cycle. Journal of Agricultural and Food Chemistry, 56, 5743-5752.
31. Polovka, M., & Suhaj, M. (2010). Detection of caraway and bay leaves irradiation based on their extracts' antioxidant properties evaluation. Food Chemistry, 119, 391-401.
32. Santoyo, S., Lloría, R., Jaime, L., Ibañez, E., Señoráns, F.J., & Reglero, G. (2006). Supercritical fluid extraction of antioxidant and antimicrobial compounds from Laurus nobilis L. chemical and functional characterization. European Food Research and Technology, 222, 565-571. (Pubitemid 43383257)
33. Sayyah, M., Saroukhani, G., Peirovi, A., & Kamalinejad, M. (2003). Analgesic and antiinflammatory activity of the leaf essential oil of Laurus nobilis Linn. Phytotherapy Research, 17, 733-736. (Pubitemid 37012254)
34. Scherer, R., & Godoy, H.T. (2009). Antioxidant activity index (AAI) by the 2,2-diphenil-1-picrylhydrazyl method. Food Chemistry, 112, 654-658.
35. Shan, B., Cai., Y.Z., Sun, M., & Corke, H. (2005). Antioxidant capacity of 26 spice extracts and characterization of their phenolic compounds. Journal of Agricultural and Food Chemistry, 53, 7749-7759. (Pubitemid 41499618)
36. Turina, A.V., Nolan, M.V., Zygadlo, J.A., & Perillo, M.A. (2006). Natural terpenes: self-assembly and membrane partitioning. Biophysical Chemistry, 122, 101-113. (Pubitemid 43994287)