Chemical Composition and Bioactivities of Eugenia caryophyllata Thunb Essential Oil | Chapter 5 | Recent Developments in Chemistry and Biochemistry Research Vol. 4

In the present study, the antibacterial activity and antioxidant properties of Eugenia caryophyllata essential oil and its protective effect against lipid peroxidation were investigated. Gas chromatography/mass spectrophotometrical analyses were used to determine the chemical composition of the studied essential oil. The antibacterial activity of E.caryophyllata essential oil was evaluated by using disc diffusion method and agar incorporation method to determine the minimum inhibitory concentration (MIC) of the tested essential oil against four pathogenic bacteria: Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 33862, Bacillus cereus ATCC 11778. The antioxidant activity was evaluated by using tree different tests, DPPH radical scavenging, hydrogen peroxide scavenging assays and ferric reducing antioxidant power (FRAP) assay. Our finding indicated that E. caryophyllata essential oil has shown a strong antibacterial effect against all the tested bacterial strains with inhibition zone diameters varied from 17.5 to 20.5 mm and minimal inhibition concentration (MIC) ranging between 0.8 μL / mL and 4.4 μL / mL. Gram-positive bacteria, B. cereus and S. aureus are the most sensitive species with a MIC value of 0.8 μL / mL, however P. aeruginosa is the most resistant species to the inhibitory effect of the studied essential oil with a MIC value of 4.4 μL /mL. The result of the antioxidant effect demonstrated that E. caryophyllata essential oil exhibited a powerful antioxidant activity higher than that of standard antioxidants: gallic acid, vitamin C and BHT. The tested essential oil showed a protective effect against lipid peroxidation better than that of the standard antioxidants: gallic acid and vitamin C, confirmed by a significant decrease in malonic dialdehyde (MDA) levels. These results suggest that the essential oil of E. caryophyllata may be alternative natural source medicine to prevent and treat many diseases caused by pathogenic bacteria and oxidative stress.

 

Author (s) Details

Fatiha Abdellah
Laboratory of Research on Local Animal Products, Ibn-Khaldoun University, 14000 Tiaret, Algeria.

 

Please see the book here:- https://doi.org/10.9734/bpi/rdcbr/v4/654

Antioxidant Properties and Protective Effect of Phenolic Extracts of Olive Leaves and Olive Mill Wastewater against Lipid Peroxidation | Chapter 5 | Innovations in Biological Science Vol. 6

 

The aim of this study was to evaluate the In vitro antioxidant activity of the phenolic extracts of olive leaves and olive mill wastewater and their protective effect against lipid peroxidation. The antioxidant activity of two varieties (Chemlal and Sigoise) of the tested olive leaves and olive mill wastewater was evaluated using three different antioxidant assays (DPPH radical scavenging test, ferric reducing antioxidant power (FRAP) assay, and hydrogen peroxide scavenging assay). The protective effect of the tested extracts against lipid peroxidation in an in vitro model of rat liver homogenate was evaluated through the production of thiobarbituric acid reactive substances (TBARS). The obtained results showed that the phenolic extracts of olive leaves and olive mill wastewater are rich in phenolic compounds mainly flavonoids, with the highest content found in the extract of Chemlal olive leaves (88.35±0.73 mg GAE/g of extract for polyphenols and 45.98±0.36 mg QE/g of extract for flavonoids). Furthermore, significant anti-free radical activity and reducing power have been shown by the tested extracts. In fact, hydrogen peroxide (H2O2) can be neutralized by the studied extracts. The extract of Chemlal olive leaves exhibited the most important antioxidant activity. The tested extracts showed a significant decrease in malonic dialdehyde (MDA) levels and a protective effect against lipid peroxidation. The high protective effect was exhibited by the phenolic extract of Chemlal olive leaves. According to the obtained results, it appears that the phenolic extracts of olive leaves and olive mill wastewater have an important antioxidant potential and protective effect against lipid peroxidation and they can be used as natural antioxidant agents in food and pharmaceutical industries.

Author(s) Details:

Fatiha Abdellah,
Laboratory of Research on Local Animal Products at Ibn Khaldoun University, Tiaret, Algeria.

Please see the link here: https://stm.bookpi.org/IBS-V6/article/view/14927