Chemical profile, antibacterial and antioxidant properties of Rubia tinctorum L. essential oils (original) (raw)
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Antioxidant and Antibacterial Properties of Rosmarinus officinalis Essential Oil
Journal of University of Anbar for Pure Science, 2024
The essential oil extracted from Rosmarinus officinalis L. is gaining attention for its therapeutic uses. The rosemary essential oil (REO) was extracted from the plant leaves using steam distillation, and the chemical composition of the essential oil was analyzed using a GC-MS apparatus. 30 compounds were identified in the essential oil, dominated by 1,8-cineole (21.24%), camphor (10.81%), and α-pinene (7.41%). The antibacterial activity was screened using the agar disc diffusion method against four bacterial strains, including Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Klebsiella pneumonia, and the minimum inhibitory concentration (MIC) of rosemary essential oil was determined. The rosemary essential oil showed good antimicrobial activity against all microbial strains. MIC values ranged from 1.56 to 25 mg/L. Based on MIC results; Pseudomonas aeruginosa was inhibited more than Staphylococcus aureus. The essential oils were evaluated for their antioxidant activity using a ABTS radical inhibition test. Rosemary essential oil showed high antioxidant activity, with 86.92% radical inhibition. The biological activities demonstrated by R. officinalis essential oils suggest potential applications in various fields, including medicine, food, and cosmetics, making our findings useful for future studies and applications..
2020
The essential oil composition of two varieties of the red raspberry, Rubus rosifolius (Red, R and Wine red, WR) was examined and the antimicrobial activity and brine shrimp lethality of their extracts determined. Plant samples were obtained and their essential oil profiles assessed using GC-MS analysis. Antimicrobial activity of the crude extracts of both plant varieties was assessed against drug-resistant and foodborne pathogens and the brine shrimp ethality assay was used to assess the potential lethality of the extracts. The quantity and identified essential oil components of the fruits varied between the varieties with the R variety having in greatest quantity the monoterpene, linalool, while that of the WR variety was found to be the sesquiterpene, α-cadinol. Analysis of the antimicrobial activity of the extracts against the growth of drug resistant pathogens showed the methanol extracts having greatest activity with zones of inhibition of 11 and 13 mm (for the R and WR varieti...
Rosmarinus officinalis essential oil: antiproliferative, antioxidant and antibacterial activities
Brazilian Journal of Microbiology, 2010
The aim of this work was to investigate and compare the antiproliferative, antioxidant and antibacterial activities of Rosmarinus officinalis essential oil, native to Pakistan. The essential oil content from the leaves of R. officinalis was 0.93 g 100g-1. The GC and GC-MS analysis revealed that the major components determined in R. officinalis essential oil were 1,8-cineol (38.5%), camphor (17.1%), α-pinene (12.3%), limonene (6.23%), camphene (6.00%) and linalool (5.70%). The antiproliferative activity was tested against two cancer (MCF-7 and LNCaP) and one fibroblast cell line (NIH-3T3) using the MTT assay, while, the antioxidant activity was evaluated by the reduction of 2, 2-diphenyl-1-picryl hydrazyl (DPPH) and measuring percent inhibition of peroxidation in linoleic acid system. The disc diffusion and modified resazurin microtitre-plate assays were used to evaluate the inhibition zones (IZ) and minimum inhibitory concentration (MIC) of R. officinalis essential oil, respectively. It is concluded from the results that Rosmarinus officinalis essential oil exhibited antiproliferative, antioxidant and antibacterial activities.
Natural product communications, 2009
Rosmarinus officinalis essential oil was separated into its hydrocarbon and oxygenated fractions. The major compounds in the hydrocarbon fraction were alpha-pinene (44.2%), camphene (24.5%), and limonene (11.7%), while in the oxygenated fraction they were 1,8-cineole (37.6%), camphor (16.5%), and bornyl acetate (21.4%). The hydrocarbon fraction was submitted to a hydroformylation process and the antioxidant activity of the product was screened by the DPPH and beta-carotene/linoleic acid tests. The hydroformylated fraction maintained the antioxidant activity of the whole oil. The MIC (minimal inhibitory concentration) and the MBC (minimal bactericidal concentration) of the essential oil, hydrocarbon, oxygenated and hydroformylated fractions were also tested on several microorganisms. Aeromonas sobria and Candida strains were the most susceptible micro-organisms. The hydroformylated fraction exhibited a MBC against Candida strains resistant to the other fractions.
European Food Research and Technology
Rubus hyrcanus Juz. (Rosaceae), known as Caspian blackberry, is wildly distributed around the Caspian Sea. This study focused on antioxidant, cytotoxic, and antibacterial activities of total extracts and different fractions from the roots and leaves of this species. The total phenolics and flavonoid contents were also evaluated. Finally, the phenolic profiles of selected fractions were determined using HPLC–DAD and LC–MS/MS. The results indicated that the total phenolics content (TPC) of root total extract (RTE) was 3.5 times that of leaves (340.4 and 102.7 mg GAE/g, respectively). The TPC of three root fractions ranged from 226.6 to 392.9 mg GAE/g, while in leaves fractions, it ranged between 68.3 and 101.8 mg GAE/g. The total extract of leaves had higher contents of total flavonoids than roots (70.5 and 8.9 mg QE/g, respectively). The methanol fractions of both parts had the highest amounts of flavonoids. The root methanol fraction (RMF) had the best antioxidant effect in both DPP...