Evaluation of combinations of essential oils and essential oils with hydrosols on antimicrobial and antioxidant activities

Context: Essential oils (EO) are commonly extracted from plants by steam distillation in which an aqueous phase called hydrosol (HD) is obtained. Unlike EO, hydrosol studies have been limited despite the interest of the food, cosmetic and phytotherapeutic industries to find natural preservative alte...

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Bibliographic Details
Published in:Journal of pharmacy & pharmacognosy research 2018-05, Vol.6 (3), p.216-230
Main Authors: Hay, Yann-Olivier Marie, Abril-Sierra, Miguel A., Sequeda-Castañeda, Luis G., Bonnafous, Catherine, Raynaud, Christine
Format: Article
Language:English
Subjects:
Chemical Sciences
essential oil
fractional inhibitory indices
hydrosol
Lippia alba
Medicinal Chemistry
Rosmarinus officinalis
Thymus vulgaris
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Summary:Context: Essential oils (EO) are commonly extracted from plants by steam distillation in which an aqueous phase called hydrosol (HD) is obtained. Unlike EO, hydrosol studies have been limited despite the interest of the food, cosmetic and phytotherapeutic industries to find natural preservative alternatives to synthetic ones. Aims: To evaluate the in vitro antimicrobial and antioxidant efficacies of combinations of essential oils (EOs) and essential oils and hydrosols (HDs) of Lippia alba, Rosmarinus officinalis, and Thymus vulgaris. Methods: The EOs and HDs were characterized by gas chromatography with flame ionization detector and gas chromatography coupled with mass spectrometry. Then, they were screened against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Candida albicans and Aspergillus niger using the microdilution method for the four first strains and the agar diffusion method for Aspergillus niger. Antioxidant capacity was evaluated using ABTS method. Results: Interactions between essential oils, and essential oils and hydrosols were found to be as microbicide, and for the first time, antioxidant using the fractional inhibitory concentration. When compared with individual EOs, EO-EO combinations diminished the microbicide minimum concentration. Conclusions: The Thymus vulgaris EO-HD combination, in comparison with individual extracts, diminishes by four times the MBC against Escherichia coli and decrease by half their antioxidant capacity. Contexto: Los aceites esenciales (AEs) se extraen comúnmente de las plantas por destilación con arrastre de vapor en la que se obtiene una faseacuosa llamada hidrosol (HDs). A diferencia de los AE, los estudios de los HD han sido limitados a pesar del interés de las industrias alimentaria,cosmética y fitoterapéutica de encontrar alternativas naturales de conservación.Objetivos: Evaluar la eficacia antimicrobiana y antioxidante in vitro de las combinaciones de AEs, AEs e HDs de Lippia alba, Rosmarinus officinalis y Thymus vulgaris.Métodos: Los AEs e HDs fueron caracterizados por cromatografía de gases con detector de ionización en llama y cromatografía de gases acoplada a espectrometría de masas. Luego se realizaron pruebas de detección contra Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Candida albicans y Aspergillus niger utilizando el método de microdilución para las cuatro primeras cepas y el método de difusión en agar para Aspergillus niger. La actividad antioxidante se
ISSN:0719-4250
0719-4250