Identification of the chemical composition of six essential oils with mass spectroscopy and evaluation of their antibacterial and antioxidant potential

IF 2.1 3区农林科学 Q3 CHEMISTRY, APPLIED

Flavour and Fragrance Journal Pub Date : 2021-03-27 DOI:10.1002/ffj.3657

Imane Nait Irahal, Fatima azzahra Lahlou, Fouzia Hmimid, Ahmed Errami, Ismail Guenaou, Idrissa Diawara, Mohamed Kettani-Halabi, Sirine Fahde, L’Houcine Ouafik, Noureddine Bourhim

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引用次数: 7

Abstract

This study determined the chemical composition of Cinnamomum verum J.Presl, Cistus ladaniferus L., Laurus nobilis L., Senecio anteuphorbuim, Boswellia serrata Roxb. ex Colebr. and Schinus molle L. essential oils (EOs) by gas chromatography-mass spectrometry. Moreover, the six EOs were screened in order to reveal their antibacterial and antioxidant activities. They were initially tested against six pathogenic bacteria: Staphylococcus aureus (MRSA: methicillin-resistant Staphylococcus aureus), Escherichia coli (ESBL: extended-spectrum β-lactamases), Enterococcus faecalis (VRE: vancomycin-resistant enterococcus), Klebsiella pneumoniae (CRK: carbapenem-resistant klebsiella), clinical isolate Staphylococcus aureus and Escherichia coli ATCC 25922. Then, the antioxidant effect was assessed by β-carotene-linoleic acid. Cinnamomum verum J.Presl, Cistus ladaniferus L. and Laurus nobilis L. exhibited the greatest antibacterial activity except Boswellia serrata Roxb. ex Colebr. oil. But this last one showed the highest antioxidant activity (85.75%) comparable to that of BHT (98.25%). The principal component analysis between the antibacterial activity and the twenty major components of six EOs revealed that α-pinene, β-pinene, 4-carene, α-phellandrene, 1,8-cineole, linalool, 1,3,8-p-menthatriene, α-terpineol, cinnamyl alcohol and cinnamaldehyde are responsible for their antibacterial activity against multi-resistant strains. From this study, the results obtained show that the EOs may constitute an alternative to the emergence of multidrug-resistant bacteria.

Abstract Image

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用质谱法鉴定六种精油的化学成分并评价其抗菌和抗氧化潜能

本研究测定了香樟、山柑、月桂、凤仙花、剑齿虎的化学成分。Colebr交货。气相色谱-质谱联用技术对香椿精油(EOs)进行分析。此外，还对6种EOs进行了抗菌和抗氧化活性筛选。初步检测了6种病原菌:金黄色葡萄球菌(MRSA:耐甲氧西林金黄色葡萄球菌)、大肠埃希菌(ESBL:广谱β-内酰胺酶)、粪肠球菌(VRE:耐万古霉素肠球菌)、肺炎克雷伯菌(CRK:耐碳青霉烯克雷伯菌)、临床分离的金黄色葡萄球菌和大肠埃希菌ATCC 25922。然后用β-胡萝卜素-亚油酸法评价其抗氧化效果。除锯齿乳香菌外，肉桂、枸杞和月桂的抑菌活性最强。Colebr交货。石油。但后者的抗氧化活性最高(85.75%)，与BHT(98.25%)相当。对6种精油的抗菌活性与20种主要成分的主成分分析表明，α-蒎烯、β-蒎烯、4-蒈烯、α-茶香烯、1,8-桉树脑、芳樟醇、1,3,8-对薄荷烯、α-松油醇、肉桂醇和肉桂醛对多重耐药菌株具有抗菌活性。从本研究中获得的结果表明，EOs可能构成多药耐药细菌出现的替代方案。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Flavour and Fragrance Journal 工程技术-食品科技

CiteScore

6.00

自引率

3.80%

发文量

审稿时长

1 months

期刊介绍： Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.