Microencapsulation, Chemical Characterization, and Antimicrobial Activity of Mexican (Lippia graveolens H.B.K.) and European (Origanum vulgare L.) Oregano Essential Oils
| Autor: | Pedro A. Vazquez-Landaverde, Blanca E. García-Almendárez, Carlos Regalado-González, Elvia Hernández-Hernández, Isabel Guerrero-Legarreta |
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| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
Article Subject
lcsh:Medicine Capsules Cyclohexane Monoterpenes lcsh:Technology Cymenes General Biochemistry Genetics and Molecular Biology law.invention chemistry.chemical_compound Salmonella law Origanum Botany Oils Volatile Carvacrol Food science lcsh:Science Thymol Essential oil Bicyclic Monoterpenes General Environmental Science Lippia biology lcsh:T Chemistry lcsh:R Starch General Medicine Antimicrobial biology.organism_classification Anti-Bacterial Agents Micrococcus luteus Lippia graveolens Pseudomonas fragi Monoterpenes lcsh:Q Brochothrix Lactobacillus plantarum Research Article |
| Zdroj: | The Scientific World Journal, Vol 2014 (2014) The Scientific World Journal |
| ISSN: | 2356-6140 |
| DOI: | 10.1155/2014/641814 |
| Popis: | The effect of solvent polarity (methanol and pentane) on the chemical composition of hydrodistilled essential oils (EO’s) ofLippia graveolensH.B.K. (MXO) andOriganum vulgareL. (EUO) was studied by GC-MS. Composition of modified starch microencapsulated EO’s was conducted by headspace-solid-phase microextraction (HS-SPME). The antimicrobial activity of free and microencapsulated EO’s was evaluated. They were tested againstSalmonellasp.,Brochothrix thermosphacta,Pseudomonas fragi, Lactobacillus plantarum, andMicrococcus luteus. Thymol and carvacrol were among the main components of EO’s and their free and microencapsulated inhibitory activity was tested againstM. luteus, showing an additive combined effect. Chemical composition of EO’s varied according to the solvent used for GC analysis and to volatile fraction as evaluated by HS-SPME. Thymol (both solvents) was the main component in essential oil of MXO, while carvacrol was the main component of the volatile fraction. EUO showedα-pinene (methanol) andγ-terpinene (pentane) as major constituents, the latter being the main component of the volatile fraction. EO’s showed good stability after 3 months storage at 4°C, where antimicrobial activity of microencapsulated EO’s remained the same, while free EO’s decreased 41% (MXO) and 67% (EUO) from initial activity. Microencapsulation retains most antimicrobial activity and improves stability of EO’s from oregano. |
| Databáze: | OpenAIRE |
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