Comparative evaluation of antioxidant and insecticidal properties of essential oils from five Moroccan aromatic herbs
This study describes the antioxidant and insecticidal activities of essential oils (EOs) of Mentha suaveolens subsp. timija , Thymus satureioides , Achillea ageratum , Cotula cinerea and Salvia officinalis widely used in Morocco as flavorings, food additives and preservatives. Sixty seven components...
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| Veröffentlicht in: | Journal of food science and technology 2015-04, Vol.52 (4), p.2312-2319 |
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| creator | Kasrati, Ayoub Alaoui Jamali, Chaima Bekkouche, Khalid Wohlmuth, Hans Leach, David Abbad, Abdelaziz |
| description | This study describes the antioxidant and insecticidal activities of essential oils (EOs) of
Mentha suaveolens
subsp.
timija
,
Thymus satureioides
,
Achillea ageratum
,
Cotula cinerea
and
Salvia officinalis
widely used in Morocco as flavorings, food additives and preservatives. Sixty seven components were identified accounting for more than 95.0 % of the total oils.
M. suaveolens
subsp.
timija
oil had as main components menthone and pulegone.
A. ageratum
oil was particularly rich in artemisyl acetate and yomogi alcohol. The essential oil of
T. satureioides
was characterized by high contents of carvacrol and borneol.
C. cinerea
oil contained
trans
-thujone and
cis
-verbenyl acetate as major constituents, whereas
S. officinalis
oil was characterized by
trans
-thujone and camphor. Antioxidant activities were examined by means of 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), reducing power, β-carotene/linoleic acid bleaching and ABTS radical tests. In all assays, the highest antioxidant potency was observed in
T. satureioides
EO with IC
50
values ranging from 0.15 ± 0.36 μg mL
-1
to 0.23 ± 0.67 μg mL
−1
across the four assays. The in vitro evaluation of the insecticidal activity showed that
M. suaveolens
subsp.
timija
EO present the highest insecticidal efficiency against adults of
Tribolium castaneum
with LD
50
and LD
90
values of 0.17 μL cm
−2
and 0.26 μL cm
−2
, respectively and LT
50
, LT
90
values ranged from 44.19 h to 2.98 h and 98.14 h to 6.02 h, respectively. Our data support the possible use of
T. satureioides
oil as potential antioxidant agent, while
M. suaveolens
subsp.
timija
oil can be developed as a new natural bio-insecticide. |
| doi_str_mv | 10.1007/s13197-014-1284-z |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4375224</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3642166901</sourcerecordid><originalsourceid>FETCH-LOGICAL-c540t-d5f62b2f216d076608cd975971dfdef3f5ede335853e6952a4eb7098dfad2b963</originalsourceid><addsrcrecordid>eNp1kctq3TAQhk1JaEKaB-imCLrpxq3utjeFcuglkNJNuhayNEoUbMuV7EObp--Yk4akEG1mmPnm1wx_Vb1m9D2jtPlQmGBdU1Mma8ZbWd-9qE5p16i6lZQfYU45rxlT6qQ6L-WW4hO8aTl9WZ1w1fJOM3larbs0zjbbJe6BwN4OK6ZpIikQO2H2O3qMmHsSpwJuiQ4rA5lzmiEvEcqGQimANNZTHAoJOY0kbIrfU07O2YlYLKGyIzeQ-_KqOg52KHB-H8-qn18-X-2-1Zc_vl7sPl3WTkm61F4FzXseONOeNlrT1nm8sGuYDx6CCAo8CKFaJUB3ilsJfUO71gfred9pcVZ9POjOaz-Cd7hktoOZcxxt_mOSjeZpZ4o35jrtjRSN4lyiwLt7gZx-rVAWM8biYBjsBGkthmndSSWYFoi-_Q-9TWue8LyNahkXmm8UO1Aup1IyhIdlGDWbr-bgq0FfzearucOZN4-veJj45yIC_AAUbE3XkB99_azqXwtWsVs</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1668123623</pqid></control><display><type>article</type><title>Comparative evaluation of antioxidant and insecticidal properties of essential oils from five Moroccan aromatic herbs</title><source>PubMed (Medline)</source><source>SpringerLink Journals</source><source>EZB-FREE-00999 freely available EZB journals</source><creator>Kasrati, Ayoub ; Alaoui Jamali, Chaima ; Bekkouche, Khalid ; Wohlmuth, Hans ; Leach, David ; Abbad, Abdelaziz</creator><creatorcontrib>Kasrati, Ayoub ; Alaoui Jamali, Chaima ; Bekkouche, Khalid ; Wohlmuth, Hans ; Leach, David ; Abbad, Abdelaziz</creatorcontrib><description>This study describes the antioxidant and insecticidal activities of essential oils (EOs) of
Mentha suaveolens
subsp.
timija
,
Thymus satureioides
,
Achillea ageratum
,
Cotula cinerea
and
Salvia officinalis
widely used in Morocco as flavorings, food additives and preservatives. Sixty seven components were identified accounting for more than 95.0 % of the total oils.
M. suaveolens
subsp.
timija
oil had as main components menthone and pulegone.
A. ageratum
oil was particularly rich in artemisyl acetate and yomogi alcohol. The essential oil of
T. satureioides
was characterized by high contents of carvacrol and borneol.
C. cinerea
oil contained
trans
-thujone and
cis
-verbenyl acetate as major constituents, whereas
S. officinalis
oil was characterized by
trans
-thujone and camphor. Antioxidant activities were examined by means of 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), reducing power, β-carotene/linoleic acid bleaching and ABTS radical tests. In all assays, the highest antioxidant potency was observed in
T. satureioides
EO with IC
50
values ranging from 0.15 ± 0.36 μg mL
-1
to 0.23 ± 0.67 μg mL
−1
across the four assays. The in vitro evaluation of the insecticidal activity showed that
M. suaveolens
subsp.
timija
EO present the highest insecticidal efficiency against adults of
Tribolium castaneum
with LD
50
and LD
90
values of 0.17 μL cm
−2
and 0.26 μL cm
−2
, respectively and LT
50
, LT
90
values ranged from 44.19 h to 2.98 h and 98.14 h to 6.02 h, respectively. Our data support the possible use of
T. satureioides
oil as potential antioxidant agent, while
M. suaveolens
subsp.
timija
oil can be developed as a new natural bio-insecticide.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-014-1284-z</identifier><identifier>PMID: 25829614</identifier><language>eng</language><publisher>India: Springer India</publisher><subject>Analysis ; Antioxidants ; Bleaching ; Chemical compounds ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Essential oils ; Flavors ; Food additives ; Food Science ; Free radicals ; Herbs ; Insecticides ; Laboratories ; Nutrition ; Oils & fats ; Original ; Original Article ; Oxidation ; Preservatives ; Studies ; Thymus gland ; Toxicity ; Vegetable oils</subject><ispartof>Journal of food science and technology, 2015-04, Vol.52 (4), p.2312-2319</ispartof><rights>Association of Food Scientists & Technologists (India) 2014</rights><rights>Association of Food Scientists & Technologists (India) 2015</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c540t-d5f62b2f216d076608cd975971dfdef3f5ede335853e6952a4eb7098dfad2b963</citedby><cites>FETCH-LOGICAL-c540t-d5f62b2f216d076608cd975971dfdef3f5ede335853e6952a4eb7098dfad2b963</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4375224/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4375224/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27903,27904,41467,42536,51297,53769,53771</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25829614$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kasrati, Ayoub</creatorcontrib><creatorcontrib>Alaoui Jamali, Chaima</creatorcontrib><creatorcontrib>Bekkouche, Khalid</creatorcontrib><creatorcontrib>Wohlmuth, Hans</creatorcontrib><creatorcontrib>Leach, David</creatorcontrib><creatorcontrib>Abbad, Abdelaziz</creatorcontrib><title>Comparative evaluation of antioxidant and insecticidal properties of essential oils from five Moroccan aromatic herbs</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>This study describes the antioxidant and insecticidal activities of essential oils (EOs) of
Mentha suaveolens
subsp.
timija
,
Thymus satureioides
,
Achillea ageratum
,
Cotula cinerea
and
Salvia officinalis
widely used in Morocco as flavorings, food additives and preservatives. Sixty seven components were identified accounting for more than 95.0 % of the total oils.
M. suaveolens
subsp.
timija
oil had as main components menthone and pulegone.
A. ageratum
oil was particularly rich in artemisyl acetate and yomogi alcohol. The essential oil of
T. satureioides
was characterized by high contents of carvacrol and borneol.
C. cinerea
oil contained
trans
-thujone and
cis
-verbenyl acetate as major constituents, whereas
S. officinalis
oil was characterized by
trans
-thujone and camphor. Antioxidant activities were examined by means of 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), reducing power, β-carotene/linoleic acid bleaching and ABTS radical tests. In all assays, the highest antioxidant potency was observed in
T. satureioides
EO with IC
50
values ranging from 0.15 ± 0.36 μg mL
-1
to 0.23 ± 0.67 μg mL
−1
across the four assays. The in vitro evaluation of the insecticidal activity showed that
M. suaveolens
subsp.
timija
EO present the highest insecticidal efficiency against adults of
Tribolium castaneum
with LD
50
and LD
90
values of 0.17 μL cm
−2
and 0.26 μL cm
−2
, respectively and LT
50
, LT
90
values ranged from 44.19 h to 2.98 h and 98.14 h to 6.02 h, respectively. Our data support the possible use of
T. satureioides
oil as potential antioxidant agent, while
M. suaveolens
subsp.
timija
oil can be developed as a new natural bio-insecticide.</description><subject>Analysis</subject><subject>Antioxidants</subject><subject>Bleaching</subject><subject>Chemical compounds</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Essential oils</subject><subject>Flavors</subject><subject>Food additives</subject><subject>Food Science</subject><subject>Free radicals</subject><subject>Herbs</subject><subject>Insecticides</subject><subject>Laboratories</subject><subject>Nutrition</subject><subject>Oils & fats</subject><subject>Original</subject><subject>Original Article</subject><subject>Oxidation</subject><subject>Preservatives</subject><subject>Studies</subject><subject>Thymus gland</subject><subject>Toxicity</subject><subject>Vegetable oils</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kctq3TAQhk1JaEKaB-imCLrpxq3utjeFcuglkNJNuhayNEoUbMuV7EObp--Yk4akEG1mmPnm1wx_Vb1m9D2jtPlQmGBdU1Mma8ZbWd-9qE5p16i6lZQfYU45rxlT6qQ6L-WW4hO8aTl9WZ1w1fJOM3larbs0zjbbJe6BwN4OK6ZpIikQO2H2O3qMmHsSpwJuiQ4rA5lzmiEvEcqGQimANNZTHAoJOY0kbIrfU07O2YlYLKGyIzeQ-_KqOg52KHB-H8-qn18-X-2-1Zc_vl7sPl3WTkm61F4FzXseONOeNlrT1nm8sGuYDx6CCAo8CKFaJUB3ilsJfUO71gfred9pcVZ9POjOaz-Cd7hktoOZcxxt_mOSjeZpZ4o35jrtjRSN4lyiwLt7gZx-rVAWM8biYBjsBGkthmndSSWYFoi-_Q-9TWue8LyNahkXmm8UO1Aup1IyhIdlGDWbr-bgq0FfzearucOZN4-veJj45yIC_AAUbE3XkB99_azqXwtWsVs</recordid><startdate>20150401</startdate><enddate>20150401</enddate><creator>Kasrati, Ayoub</creator><creator>Alaoui Jamali, Chaima</creator><creator>Bekkouche, 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evaluation of antioxidant and insecticidal properties of essential oils from five Moroccan aromatic herbs</title><author>Kasrati, Ayoub ; Alaoui Jamali, Chaima ; Bekkouche, Khalid ; Wohlmuth, Hans ; Leach, David ; Abbad, Abdelaziz</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c540t-d5f62b2f216d076608cd975971dfdef3f5ede335853e6952a4eb7098dfad2b963</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Analysis</topic><topic>Antioxidants</topic><topic>Bleaching</topic><topic>Chemical compounds</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Essential oils</topic><topic>Flavors</topic><topic>Food additives</topic><topic>Food Science</topic><topic>Free radicals</topic><topic>Herbs</topic><topic>Insecticides</topic><topic>Laboratories</topic><topic>Nutrition</topic><topic>Oils & fats</topic><topic>Original</topic><topic>Original Article</topic><topic>Oxidation</topic><topic>Preservatives</topic><topic>Studies</topic><topic>Thymus gland</topic><topic>Toxicity</topic><topic>Vegetable oils</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kasrati, Ayoub</creatorcontrib><creatorcontrib>Alaoui Jamali, Chaima</creatorcontrib><creatorcontrib>Bekkouche, Khalid</creatorcontrib><creatorcontrib>Wohlmuth, Hans</creatorcontrib><creatorcontrib>Leach, David</creatorcontrib><creatorcontrib>Abbad, Abdelaziz</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>Global News & ABI/Inform Professional</collection><collection>Trade PRO</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts 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technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kasrati, Ayoub</au><au>Alaoui Jamali, Chaima</au><au>Bekkouche, Khalid</au><au>Wohlmuth, Hans</au><au>Leach, David</au><au>Abbad, Abdelaziz</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparative evaluation of antioxidant and insecticidal properties of essential oils from five Moroccan aromatic herbs</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2015-04-01</date><risdate>2015</risdate><volume>52</volume><issue>4</issue><spage>2312</spage><epage>2319</epage><pages>2312-2319</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>This study describes the antioxidant and insecticidal activities of essential oils (EOs) of
Mentha suaveolens
subsp.
timija
,
Thymus satureioides
,
Achillea ageratum
,
Cotula cinerea
and
Salvia officinalis
widely used in Morocco as flavorings, food additives and preservatives. Sixty seven components were identified accounting for more than 95.0 % of the total oils.
M. suaveolens
subsp.
timija
oil had as main components menthone and pulegone.
A. ageratum
oil was particularly rich in artemisyl acetate and yomogi alcohol. The essential oil of
T. satureioides
was characterized by high contents of carvacrol and borneol.
C. cinerea
oil contained
trans
-thujone and
cis
-verbenyl acetate as major constituents, whereas
S. officinalis
oil was characterized by
trans
-thujone and camphor. Antioxidant activities were examined by means of 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), reducing power, β-carotene/linoleic acid bleaching and ABTS radical tests. In all assays, the highest antioxidant potency was observed in
T. satureioides
EO with IC
50
values ranging from 0.15 ± 0.36 μg mL
-1
to 0.23 ± 0.67 μg mL
−1
across the four assays. The in vitro evaluation of the insecticidal activity showed that
M. suaveolens
subsp.
timija
EO present the highest insecticidal efficiency against adults of
Tribolium castaneum
with LD
50
and LD
90
values of 0.17 μL cm
−2
and 0.26 μL cm
−2
, respectively and LT
50
, LT
90
values ranged from 44.19 h to 2.98 h and 98.14 h to 6.02 h, respectively. Our data support the possible use of
T. satureioides
oil as potential antioxidant agent, while
M. suaveolens
subsp.
timija
oil can be developed as a new natural bio-insecticide.</abstract><cop>India</cop><pub>Springer India</pub><pmid>25829614</pmid><doi>10.1007/s13197-014-1284-z</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food science and technology, 2015-04, Vol.52 (4), p.2312-2319 |
| issn | 0022-1155 0975-8402 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4375224 |
| source | PubMed (Medline); SpringerLink Journals; EZB-FREE-00999 freely available EZB journals |
| subjects | Analysis Antioxidants Bleaching Chemical compounds Chemistry Chemistry and Materials Science Chemistry/Food Science Essential oils Flavors Food additives Food Science Free radicals Herbs Insecticides Laboratories Nutrition Oils & fats Original Original Article Oxidation Preservatives Studies Thymus gland Toxicity Vegetable oils |
| title | Comparative evaluation of antioxidant and insecticidal properties of essential oils from five Moroccan aromatic herbs |
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