New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components

Autores
Ojeda Sana, Adriana Maria; van Baren, Catalina María; Elechosa, Miguel Angel; Juarez, Miguel Angel; Moreno, Silvia
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Rosemary plants growing in Argentina were studied to evaluate any relationship between the chemical composition of their essential oils and the free radical scavenging capacity. The antibacterial activity against human pathogenic and food decay bacteria was also assessed. The chemotype of rosemary essential oil rich in myrcene had greater free radical scavenging capacity, probably due to the high content of myrcene, which demonstrated the highest activity in the DPPH assay. The results obtained suggested a relationship between the antibacterial activity of rosemary essential oil, against Gram-positive and Gram-negative bacteria and the content of α-pinene. In this work, for the first time, changes in the membrane permeability of Escherichia coli and Enterococcus faecalis after treatment with α-pinene or 1,8-cineole were assessed by the SYTOX Green assay. 1,8-cineole, the other main compound present in both essential oils, was found to disrupt the cell membrane of E. coli at ½ × MIC (4 μL/mL).
Fil: Ojeda Sana, Adriana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquímicas de Buenos Aires. Fundación Instituto Leloir. Instituto de Investigaciones Bioquímicas de Buenos Aires; Argentina
Fil: Van Baren, Catalina Maria. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Farmacología. Cátedra de Farmacognosia; Argentina
Fil: Elechosa, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina
Fil: Juarez, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina
Fil: Moreno, Silvia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquímicas de Buenos Aires. Fundación Instituto Leloir. Instituto de Investigaciones Bioquímicas de Buenos Aires; Argentina
Fuente
Food control 31 (1) : 189-195. (May 2013)
Materia
Romero
Rosemary
Essential Oils
Antioxidants
Antimicrobial Properties
Aceites Esenciales
Antioxidantes
Propiedades Antimicrobianas
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/1482
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spelling New insights into antibacterial and antioxidant activities of rosemary essential oils and their main componentsOjeda Sana, Adriana Mariavan Baren, Catalina MaríaElechosa, Miguel AngelJuarez, Miguel AngelMoreno, SilviaRomeroRosemaryEssential OilsAntioxidantsAntimicrobial PropertiesAceites EsencialesAntioxidantesPropiedades AntimicrobianasRosemary plants growing in Argentina were studied to evaluate any relationship between the chemical composition of their essential oils and the free radical scavenging capacity. The antibacterial activity against human pathogenic and food decay bacteria was also assessed. The chemotype of rosemary essential oil rich in myrcene had greater free radical scavenging capacity, probably due to the high content of myrcene, which demonstrated the highest activity in the DPPH assay. The results obtained suggested a relationship between the antibacterial activity of rosemary essential oil, against Gram-positive and Gram-negative bacteria and the content of α-pinene. In this work, for the first time, changes in the membrane permeability of Escherichia coli and Enterococcus faecalis after treatment with α-pinene or 1,8-cineole were assessed by the SYTOX Green assay. 1,8-cineole, the other main compound present in both essential oils, was found to disrupt the cell membrane of E. coli at ½ × MIC (4 μL/mL).Fil: Ojeda Sana, Adriana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquímicas de Buenos Aires. Fundación Instituto Leloir. Instituto de Investigaciones Bioquímicas de Buenos Aires; ArgentinaFil: Van Baren, Catalina Maria. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Farmacología. Cátedra de Farmacognosia; ArgentinaFil: Elechosa, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; ArgentinaFil: Juarez, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; ArgentinaFil: Moreno, Silvia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquímicas de Buenos Aires. Fundación Instituto Leloir. Instituto de Investigaciones Bioquímicas de Buenos Aires; Argentina2017-10-12T18:15:11Z2017-10-12T18:15:11Z2013-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/1482http://www.sciencedirect.com/science/article/pii/S0956713512005221#!0956-7135https://doi.org/10.1016/j.foodcont.2012.09.022Food control 31 (1) : 189-195. (May 2013)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:06Zoai:localhost:20.500.12123/1482instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:06.444INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components
title New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components
spellingShingle New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components
Ojeda Sana, Adriana Maria
Romero
Rosemary
Essential Oils
Antioxidants
Antimicrobial Properties
Aceites Esenciales
Antioxidantes
Propiedades Antimicrobianas
title_short New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components
title_full New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components
title_fullStr New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components
title_full_unstemmed New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components
title_sort New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components
dc.creator.none.fl_str_mv Ojeda Sana, Adriana Maria
van Baren, Catalina María
Elechosa, Miguel Angel
Juarez, Miguel Angel
Moreno, Silvia
author Ojeda Sana, Adriana Maria
author_facet Ojeda Sana, Adriana Maria
van Baren, Catalina María
Elechosa, Miguel Angel
Juarez, Miguel Angel
Moreno, Silvia
author_role author
author2 van Baren, Catalina María
Elechosa, Miguel Angel
Juarez, Miguel Angel
Moreno, Silvia
author2_role author
author
author
author
dc.subject.none.fl_str_mv Romero
Rosemary
Essential Oils
Antioxidants
Antimicrobial Properties
Aceites Esenciales
Antioxidantes
Propiedades Antimicrobianas
topic Romero
Rosemary
Essential Oils
Antioxidants
Antimicrobial Properties
Aceites Esenciales
Antioxidantes
Propiedades Antimicrobianas
dc.description.none.fl_txt_mv Rosemary plants growing in Argentina were studied to evaluate any relationship between the chemical composition of their essential oils and the free radical scavenging capacity. The antibacterial activity against human pathogenic and food decay bacteria was also assessed. The chemotype of rosemary essential oil rich in myrcene had greater free radical scavenging capacity, probably due to the high content of myrcene, which demonstrated the highest activity in the DPPH assay. The results obtained suggested a relationship between the antibacterial activity of rosemary essential oil, against Gram-positive and Gram-negative bacteria and the content of α-pinene. In this work, for the first time, changes in the membrane permeability of Escherichia coli and Enterococcus faecalis after treatment with α-pinene or 1,8-cineole were assessed by the SYTOX Green assay. 1,8-cineole, the other main compound present in both essential oils, was found to disrupt the cell membrane of E. coli at ½ × MIC (4 μL/mL).
Fil: Ojeda Sana, Adriana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquímicas de Buenos Aires. Fundación Instituto Leloir. Instituto de Investigaciones Bioquímicas de Buenos Aires; Argentina
Fil: Van Baren, Catalina Maria. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Farmacología. Cátedra de Farmacognosia; Argentina
Fil: Elechosa, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina
Fil: Juarez, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina
Fil: Moreno, Silvia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquímicas de Buenos Aires. Fundación Instituto Leloir. Instituto de Investigaciones Bioquímicas de Buenos Aires; Argentina
description Rosemary plants growing in Argentina were studied to evaluate any relationship between the chemical composition of their essential oils and the free radical scavenging capacity. The antibacterial activity against human pathogenic and food decay bacteria was also assessed. The chemotype of rosemary essential oil rich in myrcene had greater free radical scavenging capacity, probably due to the high content of myrcene, which demonstrated the highest activity in the DPPH assay. The results obtained suggested a relationship between the antibacterial activity of rosemary essential oil, against Gram-positive and Gram-negative bacteria and the content of α-pinene. In this work, for the first time, changes in the membrane permeability of Escherichia coli and Enterococcus faecalis after treatment with α-pinene or 1,8-cineole were assessed by the SYTOX Green assay. 1,8-cineole, the other main compound present in both essential oils, was found to disrupt the cell membrane of E. coli at ½ × MIC (4 μL/mL).
publishDate 2013
dc.date.none.fl_str_mv 2013-05
2017-10-12T18:15:11Z
2017-10-12T18:15:11Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/1482
http://www.sciencedirect.com/science/article/pii/S0956713512005221#!
0956-7135
https://doi.org/10.1016/j.foodcont.2012.09.022
url http://hdl.handle.net/20.500.12123/1482
http://www.sciencedirect.com/science/article/pii/S0956713512005221#!
https://doi.org/10.1016/j.foodcont.2012.09.022
identifier_str_mv 0956-7135
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Food control 31 (1) : 189-195. (May 2013)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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