Characterization of the Volatile Composition of Essential Oils of Some Lamiaceae Spices and the Antimicrobial and Antioxidant Activities of the Entire Oils

• Published in: Journal of agricultural and food chemistry 2006-03, Vol.54 (5), p.1822-1828
• Main Authors: Bozin, Biljana, Mimica-Dukic, Neda, Simin, Natasa, Anackov, Goran
• Format: Article
• Language: English
• Subjects: Anti-Infective Agents - pharmacology; antibacterial properties; antifungal properties; antioxidant activity; antioxidants; Antioxidants - pharmacology; Aroma and flavouring agent industries; Bacteria - drug effects; basil; Biological and medical sciences; Escherichia coli; essential oils; Food industries; Food microbiology; free radical scavengers; free radicals; Fundamental and applied biological sciences. Psychology; Fungi - drug effects; Lamiaceae; Lamiaceae - chemistry; lipid peroxidation; Lipid Peroxidation - drug effects; natural additives; natural antioxidants; Ocimum basilicum; Ocimum basilicum - chemistry; Oils, Volatile - chemistry; Oils, Volatile - pharmacology; oregano; Origanum - chemistry; Origanum vulgare; Pseudomonas aeruginosa; radical scavenging capacity; Spices - analysis; thyme; Thymus Plant - chemistry; Thymus vulgaris; volatile compounds; Volatilization
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf051922u

The essential oils of Ocimum basilicum L., Origanum vulgare L., and Thymus vulgaris L. were analyzed by means of gas chromatography−mass spectrometry and assayed for their antioxidant and antimicrobial activities. The antioxidant activity was evaluated as a free radical scavenging capacity (RSC), together with effects on lipid peroxidation (LP). RSC was assessed measuring the scavenging activity of the essential oils on 2,2-diphenyl-1-picrylhydrazil (DPPH•) and OH• radicals. Effects on LP were evaluated following the activities of essential oils in Fe2+/ascorbate and Fe2+/H2O2 systems of induction. Essential oils exhibited very strong RSCs, reducing the DPPH radical formation (IC50) in the range from 0.17 (oregano) to 0.39 μg/mL (basil). The essential oil of T. vulgaris exhibited the highest OH radical scavenging activity, although none of the examined essential oils reached 50% of neutralization (IC50). All of the tested essential oils strongly inhibited LP, induced either by Fe2+/ascorbate or by Fe2+/H2O2. The antimicrobial activity was tested against 13 bacterial strains and six fungi. The most effective antibacterial activity was expressed by the essential oil of oregano, even on multiresistant strains of Pseudomonas aeruginosa and Escherichia coli. A significant rate of antifungal activity of all of the examined essential oils was also exhibited. Keywords: Ocimum basilicum; Origanum vulgare; Thymus vulgaris; essential oils; GC-MS; antimicrobial activity; antioxidant activity