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Evaluation of Synergistic Antibacterial and Antioxidant Efficacy of Essential Oils of Spices and Herbs in Combination.

Bag A, Chattopadhyay RR - PLoS ONE (2015)

Bottom Line: The coriander/cumin seed oil combination did not show any cytotoxic effect both in brine shrimp lethality as well as human normal colon cell line assays.The LC50 in brine shrimp lethality assay was found to be 4945.30 μg/ml and IC50 in human normal colon cell line was > 1000 μg/ml.The results provide evidence that coriander/cumin seed oil combination might indeed be used as a potential source of safe and effective natural antimicrobial and antioxidant agents in pharmaceutical and food industries.

View Article: PubMed Central - PubMed

Affiliation: Agricultural and Ecological Research Unit, Indian Statistical Institute, Kolkata, India.

ABSTRACT
The present study was carried out to evaluate the possible synergistic interactions on antibacterial and antioxidant efficacy of essential oils of some selected spices and herbs [bay leaf, black pepper, coriander (seed and leaf), cumin, garlic, ginger, mustard, onion and turmeric] in combination. Antibacterial combination effect was evaluated against six important food-borne bacteria (Bacillus cereus, Listeria monocytogenes, Micrococcus luteus, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium) using microbroth dilution, checkerboard titration and time-kill methods. Antioxidant combination effect was assessed by DPPH free radical scavenging method. Total phenolic content was measured by Folin-Ciocalteu method. Bioactivity -guided fractionation of active essential oils for isolation of bioactive compounds was done using TLC-bioautography assay and chemical characterization (qualitative and quantitative) of bioactive compounds was performed using DART-MS and HPLC analyses. Cytotoxic potential was evaluated by brine shrimp lethality assay as well as MTT assay using human normal colon cell line. Results showed that among the possible combinations tested only coriander/cumin seed oil combination showed synergistic interactions both in antibacterial (FICI : 0.25-0.50) and antioxidant (CI : 0.79) activities. A high positive correlation between total phenolic content and antibacterial activity against most of the studied bacteria (R2 = 0.688 - 0.917) as well as antioxidant capacity (R2 = 0.828) was also observed. TLC-bioautography-guided screening and subsequent combination studies revealed that two compounds corresponding to Rf values 0.35 from coriander seed oil and 0.53 from cumin seed oil exhibited both synergistic antibacterial and antioxidant activities. The bioactive compound corresponding to Rf 0.35 from coriander seed oil was identified as linalool (68.69%) and the bioactive compound corresponding to Rf 0.53 from cumin seed oil was identified as p-coumaric acid (7.14%) by DART-MS and HPLC analyses. The coriander/cumin seed oil combination did not show any cytotoxic effect both in brine shrimp lethality as well as human normal colon cell line assays. The LC50 in brine shrimp lethality assay was found to be 4945.30 μg/ml and IC50 in human normal colon cell line was > 1000 μg/ml. The results provide evidence that coriander/cumin seed oil combination might indeed be used as a potential source of safe and effective natural antimicrobial and antioxidant agents in pharmaceutical and food industries.

No MeSH data available.


Related in: MedlinePlus

Relationship between total phenolic content and DPPH free radical scavenging activity of active essential oil.
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pone.0131321.g003: Relationship between total phenolic content and DPPH free radical scavenging activity of active essential oil.

Mentions: Biological activities related to antibacterial and antioxidant activities may be correlated with total phenolic content [26, 27]. In the present study, an attempt has therefore been made to find out possible correlation between total phenolic content and antibacterial as well as antioxidant activity of active essential oils. A high positive correlation was observed between total phenolic content of essential oils and their antioxidant activity (R2 = 0.828) as well as antibacterial activity against most of the studied bacteria (R2 = 0.688–0.917) except S. typhimurium (R2 = 0.132) (Figs 2 & 3) which implied that phenolic compounds may have significant role on the antibacterial activity against most of the studied bacteria as well as antioxidant activity. The low R2 value (0.132) in case of S. typhimurium indicates that non-phenolic compounds may be effective against this bacteria.


Evaluation of Synergistic Antibacterial and Antioxidant Efficacy of Essential Oils of Spices and Herbs in Combination.

Bag A, Chattopadhyay RR - PLoS ONE (2015)

Relationship between total phenolic content and DPPH free radical scavenging activity of active essential oil.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4488432&req=5

pone.0131321.g003: Relationship between total phenolic content and DPPH free radical scavenging activity of active essential oil.
Mentions: Biological activities related to antibacterial and antioxidant activities may be correlated with total phenolic content [26, 27]. In the present study, an attempt has therefore been made to find out possible correlation between total phenolic content and antibacterial as well as antioxidant activity of active essential oils. A high positive correlation was observed between total phenolic content of essential oils and their antioxidant activity (R2 = 0.828) as well as antibacterial activity against most of the studied bacteria (R2 = 0.688–0.917) except S. typhimurium (R2 = 0.132) (Figs 2 & 3) which implied that phenolic compounds may have significant role on the antibacterial activity against most of the studied bacteria as well as antioxidant activity. The low R2 value (0.132) in case of S. typhimurium indicates that non-phenolic compounds may be effective against this bacteria.

Bottom Line: The coriander/cumin seed oil combination did not show any cytotoxic effect both in brine shrimp lethality as well as human normal colon cell line assays.The LC50 in brine shrimp lethality assay was found to be 4945.30 μg/ml and IC50 in human normal colon cell line was > 1000 μg/ml.The results provide evidence that coriander/cumin seed oil combination might indeed be used as a potential source of safe and effective natural antimicrobial and antioxidant agents in pharmaceutical and food industries.

View Article: PubMed Central - PubMed

Affiliation: Agricultural and Ecological Research Unit, Indian Statistical Institute, Kolkata, India.

ABSTRACT
The present study was carried out to evaluate the possible synergistic interactions on antibacterial and antioxidant efficacy of essential oils of some selected spices and herbs [bay leaf, black pepper, coriander (seed and leaf), cumin, garlic, ginger, mustard, onion and turmeric] in combination. Antibacterial combination effect was evaluated against six important food-borne bacteria (Bacillus cereus, Listeria monocytogenes, Micrococcus luteus, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium) using microbroth dilution, checkerboard titration and time-kill methods. Antioxidant combination effect was assessed by DPPH free radical scavenging method. Total phenolic content was measured by Folin-Ciocalteu method. Bioactivity -guided fractionation of active essential oils for isolation of bioactive compounds was done using TLC-bioautography assay and chemical characterization (qualitative and quantitative) of bioactive compounds was performed using DART-MS and HPLC analyses. Cytotoxic potential was evaluated by brine shrimp lethality assay as well as MTT assay using human normal colon cell line. Results showed that among the possible combinations tested only coriander/cumin seed oil combination showed synergistic interactions both in antibacterial (FICI : 0.25-0.50) and antioxidant (CI : 0.79) activities. A high positive correlation between total phenolic content and antibacterial activity against most of the studied bacteria (R2 = 0.688 - 0.917) as well as antioxidant capacity (R2 = 0.828) was also observed. TLC-bioautography-guided screening and subsequent combination studies revealed that two compounds corresponding to Rf values 0.35 from coriander seed oil and 0.53 from cumin seed oil exhibited both synergistic antibacterial and antioxidant activities. The bioactive compound corresponding to Rf 0.35 from coriander seed oil was identified as linalool (68.69%) and the bioactive compound corresponding to Rf 0.53 from cumin seed oil was identified as p-coumaric acid (7.14%) by DART-MS and HPLC analyses. The coriander/cumin seed oil combination did not show any cytotoxic effect both in brine shrimp lethality as well as human normal colon cell line assays. The LC50 in brine shrimp lethality assay was found to be 4945.30 μg/ml and IC50 in human normal colon cell line was > 1000 μg/ml. The results provide evidence that coriander/cumin seed oil combination might indeed be used as a potential source of safe and effective natural antimicrobial and antioxidant agents in pharmaceutical and food industries.

No MeSH data available.


Related in: MedlinePlus