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Stoyanova, Albena
- Antimicrobial Testings and Gas Chromatoaraphic Analysis of Pure Oxygenated Monoterpenes 1.8-Cineole, α-Terpineol, Terpinen-4-ol and Camphor as Well as Target Compounds in Essential Oils of Pine (Pinus pinaster), Rosemary (Rosmarinus officinalis), Tea
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Authors
Leopold Jirovetz
1,
Gerhard Buchbauer
1,
Zapriana Denkova
2,
Albena Stoyanova
2,
Ivan Murgov
2,
Erich Schmidt
3,
Margit Geissler
4
Affiliations
1 Department of Pharmaceutical Chemistry, University of Vienna, Althanstrasse 14, A-1090 Vienna, AT
2 University of Food Technology, Department of Essential Oils, 26 Maritza Boulevard, 4002 Plovdiv, BG
3 Kur Ktitzing GmbH, Hinterm Alten Schloss 21, D-86757 Wallerstein, DE
4 SHIMADZU Germany, Department of GC and GC/MS, Albert-Hahn-Strasse 6-10, D-47269 Duisburg, DE
1 Department of Pharmaceutical Chemistry, University of Vienna, Althanstrasse 14, A-1090 Vienna, AT
2 University of Food Technology, Department of Essential Oils, 26 Maritza Boulevard, 4002 Plovdiv, BG
3 Kur Ktitzing GmbH, Hinterm Alten Schloss 21, D-86757 Wallerstein, DE
4 SHIMADZU Germany, Department of GC and GC/MS, Albert-Hahn-Strasse 6-10, D-47269 Duisburg, DE
Source
Scientia Pharmaceutica, Vol 73, No 1 (2005), Pagination: 27-38Abstract
The oxygenated monoterpenes 1,8-cineole, α-terpineol, terpinen-4-ol and camphor as well as essential oils of pine, rosemary and tea tree, rich in these volatiles, were tested for their antimicrobial activities against some different strains of yeast, Gram-(-)- and Gram-(+)-bacteria by agar diffusion and agar dilution method, respectively. The same was done using the phenolic aroma compound eugenol as a reference-substance. The monoterpene alcohols α-terpineol and terpinen-4-ol were found to be active against all strains used in a wide range. The same result was obtained for the testings of essential oils of pine, rosemary (2 samples) and tea tree. Nearly all aroma chemicals and essential oils did show a significant high antimicrobial activity against Staphylococcus aureus and Pseudomonas aeruginosa. For qualitative and quantitaive investigations of the key aroma compounds and the compositions of the essential oils, gas chromatographic methods (GC-FID and GCMS with columns of different polarities) were used and the results correlated with that of the antimicrobial testings. The obtained data are discussed to get more insight into the influence of pure aroma compounds on antimicrobial activities of essential oils.Keywords
Essential Pine Oil, Essential Rosemary Oils, Essential Tea Tree Oil, Oxygenated Monoterpenes, Antimicrobial Testing, GCReferences
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- Sigma-Aldrich, Flavors & Fragrances, The Essence of Excellence, Sigma-Aldrich Co., Milwaukee (2003).
- Analysis, Chemotype and Quality Control of the Essential Oil of a New Cultivated Basil (Ocimum basilicum L.) Plant from Bulgaria
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Authors
Affiliations
1 Institute of Pharmaceutical Chemistry, University of Vienna, Althanstrasse 14, A-1090 Vienna, AT
2 Higher Institute of Flavour Industries (HIFFI), Department of Essential Oils Maritza 26, 4002 Plovdiv, BG
1 Institute of Pharmaceutical Chemistry, University of Vienna, Althanstrasse 14, A-1090 Vienna, AT
2 Higher Institute of Flavour Industries (HIFFI), Department of Essential Oils Maritza 26, 4002 Plovdiv, BG
Source
Scientia Pharmaceutica, Vol 69, No 1 (2001), Pagination: 85-89Abstract
The essential oil of the spice plant Ocimum basilicum L. (Lamiaceae) from Bulgaria was investigated using gas chromatographic-spectroscopic (GC/FID and GC/MS: polar, non-polar and chiral phases of GC columns) and olfactoric methods. As main compounds of this basil oil sample (R)-(-)-linalool (71.4%), (Z,E)-α-farnesene (6.5%), 1,8-cineole (5.6%), τ-cadinol (2.8%), germacrene D (1.7%), citronellol (1.2%) and bornyl acetate (1.1%) were identified. Ths results show, that the essential basil oil from Bulgaria belongs to the European linalool chemotype. The correlations of olfactoric data (qualitative and quantitative) with the presented analytical ones certificate the good quality of this Bulgarian Ocimum basilicum sample. A possible use of this essential basil oil in medicine, perfumery and foods is discussed.Keywords
Ocimum basilicum L.; Essential Oil; Volatiles; Composition; Chemotype; Quality Control; Possible UseReferences
- Marotti, M., Piccaglia, R., Giovanelli, E., J. Agric. Food Chem. 44, 3926-3929 (1996).
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- Seasonal Depending Variations of the Composition and Biological Activities of Douglas Fir (Pseudotsuga menziesii) Essential Oils from Bulgaria
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Authors
Affiliations
1 Institute of Pharmaceutical Chemistry, University of Vienna Althanstrasse 14, A-1090 Vienna, AT
2 Higher Institute of Food and Flavour Industries, Department of Essential Oils, Maritza 26, 4002 Plovdiv, BG
1 Institute of Pharmaceutical Chemistry, University of Vienna Althanstrasse 14, A-1090 Vienna, AT
2 Higher Institute of Food and Flavour Industries, Department of Essential Oils, Maritza 26, 4002 Plovdiv, BG
Source
Scientia Pharmaceutica, Vol 68, No 3 (2000), Pagination: 323-328Abstract
The seasonal depending variations of the essential oils of the needles with twigs of Bulgarian Douglas fir (Pseudotsuga menziesii, Pinaceae) were analyzed by GC-FID, GC-MS and olfactoric evaluation. In totally 8 investigated essential P. menziesii oils about 60 compounds could be identified with monoterpenes (especially sabinene and β-pinene) as main constituents. The antimicrobial effects against bacteria, fungi and worms of these volatiles as well as their olfactoric properties will be discussed.Keywords
Pseudotsuga menziesii, Pinaceae, Essential Oil of the Needles With Twigs, GC-FID, GC-MS, Antimicrobial Activity.References
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- Antimicrobial Testinqs, Gas Chromatoqraphic Analysis and Olfactorv Evaluation of an Essential Oil of Hop Cones (Humulus lupulus L.) from Bavaria and some of its main Compounds
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Authors
Leopold Jirovetz
1,
Stefanie Bail
1,
Gerhard Buchbauer
1,
Zapriana Denkova
2,
Alexander Slavchev
2,
Albena Stoyanova
3,
Erich Schmidt
4,
Margit Geissler
5
Affiliations
1 Department of Clinical Pharmacy and Diagnostics, University of Vienna, Althanstrasse 14, A-1090 Vienna, AT
2 University of Food Technology, Department of Microbiology, 26 Maritza Boulevard, 4002 Plovdiv, BG
3 University of Food Technology, Department of Essential Oils, 26 Maritza Boulevard, 4002 Plovdiv, BG
4 Kurt Kitzing GmbH, Hinterm Alten Schloss 21, D-86757 Wallerstein, DE
5 Department of GC and GC/MS, Albert-Hahn-Strasse 6-10, D-47269 Duisburg, DE
1 Department of Clinical Pharmacy and Diagnostics, University of Vienna, Althanstrasse 14, A-1090 Vienna, AT
2 University of Food Technology, Department of Microbiology, 26 Maritza Boulevard, 4002 Plovdiv, BG
3 University of Food Technology, Department of Essential Oils, 26 Maritza Boulevard, 4002 Plovdiv, BG
4 Kurt Kitzing GmbH, Hinterm Alten Schloss 21, D-86757 Wallerstein, DE
5 Department of GC and GC/MS, Albert-Hahn-Strasse 6-10, D-47269 Duisburg, DE
Source
Scientia Pharmaceutica, Vol 74, No 4 (2006), Pagination: 189-201Abstract
The essential oil of hop cones (Humulus lupulu L.) was analyzed by GC and GC-MS to assess the composition of volatiles and to evaluate olfactorially the principle aroma compounds. Myrcene (45.3%), α-humulene (31.2%) and β-caryophyllene (9.8%) were found to be the main constituents of this H. lupulus sample. The essential hop oil, the 3 main compounds and three minor concentrated constituents, isobutyl isobutyrate, geraniol and β-pinene, were tested for their antimicrobial activities against some different strains of Gram-positive and Gram-negative bacteria as well as the yeast Candida albicans by using agar diffusion and agar dilution method, respectively. The same was done using the phenolic aroma compound eugenol and the synthetic antibiotics ciproxinR, LidaprimR and tetracycline hydrochloride as reference-substance. It was found that the essential H. lupulus oil showed antimicrobial activities against the Gram-positive-bacteria Staphylococcus aureus and Enterococcus faecalis, the Gram-negative-bacteria Escherichia coli and Salmonella sp. as well as the yeast Candida albicans. This result was correlated to the antimicrobial testing of the mentioned main and minor constituents of the essential hop oil as well as of the 4 reference-compounds. The obtained data were discussed to get more insight into the influence of pure aroma compounds on the antimicrobial activities of essential oils.Keywords
Humulus lupulus L., Cones, Essential Oil, Composition, Antimicrobial Testing, Olfactory Evaluation, GC, GC-MS.References
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- Jirovetz L, Buchbauer G, Stoyanova A, Denkova Z, Murgov I. Antimicrobial testings and chiral phase gas chromatographic analysis of dill oils and related key compounds. Ernahrung/Nutrition 2004; 28(6): 257-260.
- Jirovetz L, Buchbauer G, Stoyanova A, Denkova Z, Murgov I, Schmidt E, et al. Antimicrobial testings and gas chromatographic analysis of pure oxygenated monoterpenes 1,8-cineole, α-terpineol, terpinen-4-ol and camphor as well as target compounds in essential oils of pine (Pinus pinaster), rosemary (Rosmarinus officinalis), tea tree (Melaleuca alternifolia). Sci Pharm. 2005; 73: 27-39.
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- Jirovetz L, Buchbauer G, Denkova Z, Stoyanova A, Murgov 1, Lien HN, et al. Antimicrobial testings and gas chromatographic analysis of black pepper (Piper nigrum L.) and ginger (Zingiber officinale (L.) Rosc.) oleoresins from Vietnam. Eurocosmet. 2005; 13(1/2): 22-26.
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- Arctander S, editor. Perfume and Flavor Chemicals, Vol. I, II & III. Montclair Arctander Publication; 1969.
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- Bauer K, Garbe Dl Surburg H, editors. Common Fragrance and Flavor Materials, 3rd Ed. Weinheim: VCH; 1997.
- Furia TE, Bellanca N, editors., Fenaroli's Handbook of Flavor Ingredients, 2nd Edition, Vol. I & II. Cleveland: CRC Press; 1975.
- Sigma-Aldrich, Flavors & Fragrances, The Essence of Excellence. Milwaukee: Sigma-Aldrich Co.; 2003.