109
Views
4
CrossRef citations to date
0
Altmetric
Original Articles

Composition, Antioxidant and Antimicrobial Activities of Algerian Rosmarinus officinalis L. Extracts

, , , , , & show all
Pages 654-665 | Received 29 Jan 2013, Accepted 12 Sep 2013, Published online: 09 Jul 2015

References

  • Ozkan, G., Sagdic, O., Gokturk, R.S., Unal, O. and Albayrak, S. (2010). Study on chemical composition and biological activities of essential oil and extract from Salvia pisidica. Food Sci. Technol. 43: 186–190.
  • Thorsen, M.A. and Hildebrandt, K.T. (2003). Quantitative determination of phenolic diterpenes in rosemary extracts: Aspects of accurate quantification. J. Chroma. A. 995: 119–125. doi: 10.1016/S0021-9673(03)00487-4
  • Estevinho, L., Pereira, A.P., Moreira, L., Dias, L.G. and Pereira, E. (2008). Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey. Food Chem. Toxicol. 46: 3774–3779. doi: 10.1016/j.fct.2008.09.062
  • Singh, A., Singh, R.K., Bhunia, A.K. and Simmon, J.E. (2001). Use of plant essential oils as antimicrobial agents against Listeria monocytogenes in hotdogs. In Program listing. The 2001 IFT annual meeting. New Orleans, LO.
  • Luis, J.C., Perez, R.M. and Gonzalez, F.V. (2007). UV-B radiation effects on foliar concentrations of rosmarinic and carnosic acids in rosemary plants. Food Chem. 101: 1211–1215. doi: 10.1016/j.foodchem.2006.03.023
  • Shuang-sheng, H. and Rong-liang, Z. (2006). Rosmarinic acid inhibits angiogenesis and its mechanism of action in vitro. Cancer Lett. 239: 271–280. doi: 10.1016/j.canlet.2005.08.025
  • Cheung, S. and Tai, J. (2007). Anti-proliferative and antioxidant properties of rosemary Rosmarinus officinalis. Oncol. Rep. 17: 1525–1531.
  • Romano, C.S., Abadi, K., Repetto, V., Vojnov, A.A. and Moreno, S. (2009). Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives. Food Chem. 115: 456–461. doi: 10.1016/j.foodchem.2008.12.029
  • Touafek, O., Nacer, A., Kabouche, A., Kabouche, Z. and Bruneau, C. (2004). Chemical composition of Rosmarinus officinalis cultivated in the Algerian Sahara. Chem. Nat. Compd., 40 (1): 28–29. doi: 10.1023/B:CONC.0000025460.78222.69
  • Djeddi, S., Bouchenah, N., Settar, I. and Skaltsa, H.D. (2007). Composition and antimicrobial activity of the essential oil of Rosmarinus officinalis from Algeria. Chem. Nat. Compd. 43(4): 487–490. doi: 10.1007/s10600-007-0172-4
  • Adams, R.P. (2007). Identification of essential oil components by gas chromatography/mass spectrometry, 4th ed. Allured Pub. Corp., Carol Stream, IL.
  • Van Den Dool, H. and Kratz, P.D.J.A. (1963). Generalization of the retention index system including linear temperature programmed gas liquid partition chromatography. J. Chromato. 11: 463–471. doi: 10.1016/S0021-9673(01)80947-X
  • Singleton, V.L., Orthofer, R. and Lamuela-Raventos, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol. 299: 152–178. doi: 10.1016/S0076-6879(99)99017-1
  • Lamaison, J.L.C. and Carnet, A. (1990). Teneurs en principaux flavonoids des fleurs de Crataegeus monogyna Jacq et de Crataegeus laevigata (Poiret D. C) en fonction de la vegetation. Pharm. Acta. Helv., 65: 315–320.
  • Hazzit, M., Baaliouamer, A., Verissimo, A.R., Faleiro, M.L. and Miguel, M.G. (2009). Chemical composition and biological activities of Algerian Thymus oils. Food Chem., 116 (3): 714–721. doi: 10.1016/j.foodchem.2009.03.018
  • Oyaizu, M. (1986). Studies on products of the browning reaction. Antioxidative activities of browning reaction products prepared from glucosamine. Jpn. J. Nutr. 44: 307–315. doi: 10.5264/eiyogakuzashi.44.307
  • Sokmen, A., Gulluce, M., Akpulat, H.A., Deferera, D., Tepe, B., Polissiou, M., Sokmen, M. and Shahin, F. (2004). The in vitro antimicrobial and antioxidant activities of the essential oils and methanol extracts of endemic Thymus spathulifolius. Food Control, 15: 627–634. doi: 10.1016/j.foodcont.2003.10.005
  • Zitouni, A., Boudjella, H., Mathieu, F., Sabaou, N. and Lebrihi, A. (2004). Mutactimycin PR, a new anthracycline antibiotic from Saccharothrix sp. SA 103. I. Taxonomy, Fermentation, Isolationand Biological Activities. J. Antibiotics. 57 (6): 367–372. doi: 10.7164/antibiotics.57.367
  • Figueredo, A.C., Barroso, J.G., Pedro, L.G. and Scheffer, J.J.G. (1997). Oil production. In Franz Ch, Mathe A, Buchbauer G (Eds.), Essential oils: Basic and applied research, Proceedings of the 27th international symposium on essential oils (pp. 95 107). Carol Stream, IL: Allured Publishing.
  • Benabdelkader, T., Zitouni, A., Guitton, Y., Jullien, F., Maitre, D., Casabianca, H., Legendre, L. and Kameli, A. (2011). Essential Oils from Wild Populations of Algerian Lavandula stoechas L.: Composition, Chemical Variability, and in vitro Biological Properties. Chem biodivers. 8: 1–18. doi: 10.1002/cbdv.201000301
  • Angioni, A., Barra, A., Cereti, E., Barile, D., Coisson, J.D. and Arlorio, M. (2004). Chemical composition, plant genetic differences, antimicrobial and antifungal activity investigation of the essential oil of Rosmarinus officinalis L. J. Agric. Food Chem. 52(1): 3530–3535. doi: 10.1021/jf049913t
  • Graber, M.F., Perez-Correa, J.R., Verdugo, G., Del Valle, J.M. and Agosin, E. (2010). Spinning cone column isolation of rosemary essential oil. Food Control. 21: 615–619. doi: 10.1016/j.foodcont.2009.09.005
  • Ibanez, E., Kubatova, A., Senorans, F.J., Cavero, S., Reglero, G. and Hawthorne, S.B. (2003). Subcritical water extraction of antioxidant compounds from rosemary plants. J. Agric. Food Chem. 51: 375–382. doi: 10.1021/jf025878j
  • Liu, L., O'Conner, P., Cotter, P.D., Hill, C. and Ross, R.P. (2008). Controlling Listeria monocytogenes in cottage cheese through heterologous production of enterocin A by Lactococcus lactis. J. Appl. Microbiol. 104: 1059–1066. doi: 10.1111/j.1365-2672.2007.03640.x
  • Verzelloni, E., Tagliazucchi, D. and Conte, A. (2007). Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsam vinegar. Food Chem. 105: 564–571. doi: 10.1016/j.foodchem.2007.04.014
  • Del Campo, J., Amiot, M.J. and Nguyen, C. (2000). Antimicrobial effect of rosemary extracts. J. Food Protect. 63: 1359–1368.
  • Karamanoli, K., Vokou, D., Menkissoglu, U. and Constantinidou, H.I. (2000). Bacterial colonization of phyllosphere of Mediterranean aromatic plants. J. Chem. Ecol. 26: 2035–2048. doi: 10.1023/A:1005556013314
  • Gachkar, L., Yadegari, D., Rezaei, M.B., Taghizadeh ghizadeh, M., Alipoor, A.S. and Rasooli, I. (2007). Chemical and biological characteristics of Cuminum cyminum and Rosmarinus officinalis essential oils. Food Chem. 102: 898–904. doi: 10.1016/j.foodchem.2006.06.035
  • Yesil Celiktas, O., Hames Kocabas, E.E., Bedir, E., Vardar Sukan, F., Ozek, T. and Baser, K.H.C. (2007). Antimicrobial activities of methanol extracts and essential oils of Rosmarinus officinalis, depending on location and seasonal variations. Food Chem. 100: 553–559. doi: 10.1016/j.foodchem.2005.10.011
  • Okoh, O.O., Sadimenko, A.P. and Afolayan, A.J. (2010). Comparative evaluation of the antibacterial activities of the essential oils of Rosmarinus officinalis L. obtained by hydrodistillation and solvent free microwave extraction methods. Food Chem. 120: 308–312. doi: 10.1016/j.foodchem.2009.09.084
  • Daferera, D.J., Ziogas, B.N. and Pollissiou, M.G. (2003). The effectiveness of plant essential oils on the growth of Botry cinera, fusarium sp. and Clavibacter michiganensis ssp. Michiganensis. Crop Prot., 22: 39–44.
  • Benchaar, C., Calsamiglia, S., Chaves, A.V., Fraser, G.R., Colombatto, D., McAllister, T.A. and Beauchemin, K. A. (2008). A review of plant-derived essential oils in ruminant nutrition and production. Anim. Feed Sci. Technol. 145: 209–228. doi: 10.1016/j.anifeedsci.2007.04.014
  • Oussalah, M., Caillet, S., Saucier, L. and Lacroix, M. (2008). Antimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat. Meat Sci. 73: 236–244. doi: 10.1016/j.meatsci.2005.11.019
  • Jiang, Y., Wu, N., Fu, Y.J., Wang, W., Luo, M., Zhao, C.J., Zu, Y.G. and Liu, X.L. (2011). Chemical composition and antimicrobial activity of the essential oil of Rosemary. Environ. Toxicol. Phar. 32: 63–68. doi: 10.1016/j.etap.2011.03.011
  • Burt, S. (2004). Essential oils: their antimicrobial properties and potential applications in foods-a review. Int. J. Food Microbiol. 94: 223–253. doi: 10.1016/j.ijfoodmicro.2004.03.022
  • Shan, B., Cai, Y.Z., Brooks, J.D. and Corke, H. (2007). The in vitro antibacterial activity of dietary spice and medicinal herb extracts. Int. J. Food Microbiol. 117: 112–119. doi: 10.1016/j.ijfoodmicro.2007.03.003
  • Holley, R.A. and Patel, D. (2005). Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiol. 22: 273–292. doi: 10.1016/j.fm.2004.08.006
  • Duru, ME., Cakir, A., Kordali, S., Zengin, H., Harmandar, M., Izumi, S. and Hirata, T. (2003). Chemical composition and anti-fungal properties of essential oils of three Pistacia species. Fitoterapia. 74: 170–176. doi: 10.1016/S0367-326X(02)00318-0

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.