Chemical Composition and Bioactivity of Essential Oil of Ten Labiatae Species

Liu, Mengting ; Qing, Zhixing ; et al.

In: Molecules, Jg. 25 (2020-10-21), Heft 4862, p 4862, S. 4862-4862

Online unknown

Zugriff:

Using antibiotics as feed additives have been successively banned worldwide from 1986

therefore, it is an urgent task to finding safe and effective alternatives. As natural products of plant origin, essential oils (EOs) are an outstanding option due to their reported bioactivity. In this research, ten EOs of Labiatae species were extracted by steam distillation and its chemical constituents were identified by gas chromatography-mass spectrometry (GC-MS). A total of 123 chemical compounds, including alkenes, phenols, aldehydes and ketones, were identified. The results of antioxidant activity carried out through DPPH free radical scavenging (DPPH) and ferric reducing antioxidant power (FRAP), showing that EOs of Ocimum basilicum Linn. (ObEO), Thymus mongolicus Ronn. (TmEO), Origanum vulgare Linn. (OvEO) and Mosla chinensis Maxim. (McEO) have strong antioxidant activities. Their 50%-inhibitory concentration (IC50) value was <

1.00, 1.42, 1.47 and 1.92 &mu

g/mL, respectively

and their FRAP value was 1536.67 ±

24.22, 271.84 ±

4.93, 633.71 ±

13.14 and 480.66 ±

29.90, respectively. The results of filter paper diffusion showing that McEO, OvEO and TmEO inhibition zone diameter (IZD) are all over 30 mm. The results of two-fold dilution method showed that McEO, OvEO and TmEO have strong antibacterial activities against Staphylococcus aureus (S. aureus) and their minimal inhibitory concentrations (MIC) value was 1 &mu

L/mL, 2 &mu

L/mL, and 2 &mu

L/mL, respectively. In conclusion, the results in this work demonstrate the possibility for development and application of EOs as potential feed additives.

Titel:	Chemical Composition and Bioactivity of Essential Oil of Ten Labiatae Species
Autor/in / Beteiligte Person:	Liu, Mengting ; Qing, Zhixing ; Zeng, Jianguo ; Yang, Zihui ; Liu, Xiubin ; Luo, Feiya ; Yang, Huichao
Link:	View record at OpenAIRE (Volltext) https://doi.org/10.3390/molecules25204862
Zeitschrift:	Molecules, Jg. 25 (2020-10-21), Heft 4862, p 4862, S. 4862-4862
Veröffentlichung:	MDPI AG, 2020
Medientyp:	unknown
ISSN:	1420-3049 (print)
DOI:	10.3390/molecules25204862
Schlagwort:	feed additive antioxidant Antioxidant food.ingredient DPPH medicine.medical_treatment Pharmaceutical Science Labiatae species 01 natural sciences essential oil Analytical Chemistry law.invention lcsh:QD241-441 Steam distillation chemistry.chemical_compound 0404 agricultural biotechnology food lcsh:Organic chemistry law Drug Discovery medicine Phenols Food science Physical and Theoretical Chemistry health care economics and organizations Essential oil biology 010405 organic chemistry Organic Chemistry Basilicum 04 agricultural and veterinary sciences Origanum biology.organism_classification Ocimum 040401 food science 0104 chemical sciences antibacterial chemistry Chemistry (miscellaneous) Molecular Medicine
Sonstiges:	Nachgewiesen in: OpenAIRE File Description: application/pdf Rights: OPEN

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