PHENOLIC COMPOSITION, ANTIMICROBIAL ACTIVITY OF Rosmarinus officinalis
Keywords:
Rosmarinus officinalis, phenolic compounds, Antimicrobrial activityAbstract
This work aims at evaluating the antimicrobial activity of rosemary extracts (EBr, EAcOEt and En-BuOH) on 8 strains of bacteria (Escherichia coli ATCC, Pseudomonas aeruginosa ATCC, Staphylococcus aureus ATCC 2 strains of Enterobacter sp, Serratia sp, Klebsiella pneumoniae and Streptococcus sp) and 3 fungal strains (Candida albicans, Candida Kefyr and Aspergilus niger), by agar diffusion method. The quantification of total polyphenols using the Folin-Ciocalteu method and of the flavonoids revealed the richness of the rosemary in polyphenols (195.45 ± 4.16 mg EAG/g of EBr). The analysis by HPLC revealed the presence of rutin and the catechin in the extracts rosemary. The results revealed that the extracts of rosemary are showed antibacterial activity against the whole tested Bacterial strains and The rosemary EAcOEt has been the most active extract and it has revealed an interesting antibacterial activity against the multi-resistant strain Entérobacter sp (ESBL+HLC). Only inhibition of Klebseila pneumonia strain have shown very significatif correlation between polyphenolic content of EBr of rosemary and antibacterial activity (R2 =0.992). The results of the antifungal activity showed the inefficiency of all the extracts against the fungal strains.
References
- SAGDIC O, KUSCU A, ÖZCAN M and ÖZCELIK S. Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7. Food Microbiology. Vol 19. (2002). pp.473-480.
- BAHORUN T, Substances naturelles actives : la flore mauricienne, une source d’approvisionnement potentielle. Food and agricultural resarch council, Réduit, Mauritus. (1997). pp.83-94.
- ATIK BEKKARA F, BOUSMAHA L, TALEB BENDIAB S.A, BOTI J.B and CASANOVA J. Composition chimique de l’huile essentielle de Rosmarinus officinalis L poussant à l’état spontané et cultivé de la région de Tlemcen. Biologie & Santé. Vol 7. (2007). pp. 6-11.
- GONZALEZ-TRUJANO M.E, PENA E.I, MARTINEZ A.L, MORENO J, GUEVARA-FEFER P, DECIGA-CAMPOS M and LOPEZ-MUNOZ F.J. Evaluation of the antinociceptive effect of Rosmarinus officinalis L. using three different experimental models in rodents. J Ethnopharmacol. Vol 111.(2007) .pp. 476-482.
- WONG C.C, LI H.B, CHENG K.W and CHEN F. A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay, Food Chem. Vol 97. (2006). pp.705-711.
- DJERIDANE A, YOUS M, NADJEMI B, BOUTASSOUNA D, STOCKER P and VIDAL N. Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds. Food Chem.Vol 97. (2006). pp.654-660.
- AMAROWICZ R, TROSZYNSKA A and SHAHIDI F. Antioxidant activity of almond seed extract and its fractions. J food lipids. Vol 12. (2005). pp.344-358.
- CELIKTAS O.Y, HAMES KOCABAS E.E, BEDIR E, VARDAR SUKAN F, OZEK T and BASER K.H.C. Antimicrobial activities of methanol extracts and essential oils of Rosmarinus officinalis, depending on location and seasonal variations. Food Chem. Vol 100. (2007). pp.553-559.
- NGAMENI B, KUETE V, SIMO I.K, MBAVENG A.T, AWOUSSONG P.K., PATNAM R, ROY R and NGADJUI B.T. Antibacterial and antifungal activities of the crude extract and compounds from Dorstenia turbinata (Moraceae). South African J Botany. Vol 75. (2009). pp.256-261.
- GORTZI O, LALAS S, CHINOU I and TSAKNIS J. Evaluation of the Antimicrobial and Antioxidant Activities of Origanum dictamnus Extracts before and after Encapsulation in Liposomes. Molecules. Vol 12. (2007). pp.932-945.
- FECKA I and TUREK S. Determination of polyphenolic compounds in commercial herbal drugs and spices from Lamiaceae: thyme, wild thyme and sweet marjoram by chromatographic techniques. Food Chem. 108 (2008). pp.1039-1053.
- ERKAN N, AYRANCI G and AYRANCI E. Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chem. Vol 110. (2008). pp.76-82.
- HO S.C, TSAI T.H, TSAI P.J and LIN C.C. Protective capacities of certain spices against peroxynitrite-mediated biomolecular damage. Food and Chemical Toxicology. Vol 46 (2008). pp.920-928.
- TSAI P, TSAI T and HO S. In vitro inhibitory effects of rosemary extracts on growth and glucosyltransferase activity of Streptococcus sobrinus. Food Chem.(2007) (in press).
- TAWAHA K, ALALI F.Q, GHARAIBEH M, MOHAMMAD M and EL-ELIMAT T. Antioxidant activity and total phenolic content of selected Jordanian plant species. Food Chem. (2007) (in press).
- GOMEZ-CARAVACA A.M, GOMEZ-ROMERO M, ARRAEZ-ROMAN D, SEGURA-CARRETERO A and FERNANDEZ-GUTIERREZ A. Advances in the analysis of phenolic compounds in products derived from bees. J Pharmaceutical and Biomedical Analysis. Vol 41. (2006). pp.1220-1234.
- FALLEH H, KSOURI R, CHAIEB K, KARRAY-BOURAOUI N, TRABELSI N, BOULAABA M and ABDELLY C. Phenolic composition of Cynara cardunculus L. organs, and their biological activities. C. R. Biologies. Vol 331. (2008). pp.372-379.
- MAISUTHISAKUL P, PASUK S and RITTHIRUANGDEJ P. Relationship between antioxidant properties and chemical composition of some Thai plants. J Food Composition and Analysis. Vol 2.(2008). pp.229-240.
- MERKEN H.M and BEECHER G.R. Liquid chromatographic method for the separation and quantification of prominent flavonoid aglycones. J Chromatography A. Vol 897. (2000). pp.177-184.
- JUSTESEN U and KNUTHSEN P. Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes. Food Chemistry. Vol 73. (2001). pp.245-250.
- WOJDYLO A, OSZMIANSKI J and CZEMERYS R. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem. Vol 105. (2007). pp.940-949.
- HAYOUNI E.A, ABEDRABBA M , BOUIX M and HAMDI M. The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extracts. Food Chem. (2007) (in press).
- TURKMEN N, VELIOGLU Y. S, SARI F and POLAT G. Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea. Molecules. Vol 12. (2007). pp.484-496.
- SHAN B, CAI Y.Z, BROOKS J.D and CORKE H. The in vitro antibacterial activity of dietary spice and medicinal herb extracts. International J Food Microbiology. Vol 117. (2007). pp.112- 119.
- KONÉ W. M, KAMANZI ATINDEHOU K, TERREAUX C, HOSTETTMANN K, TRAORÉ D and DOSSO M. Traditional medicine in North Côte-d’Ivoire: screening of 50 medicinal plants for antibacterial activity. J Ethnopharmacol. Vol 93. (2004). pp.43-49.
- GEORGANTELIS D, AMBROSIADIS I, KATIKOU P, BLEKAS G and GEORGAKIS S.A. Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 °C.Meat Science. Vol 76. (2007). pp.172-181.
- BALENTINE C.W, CRANDALL P.G, O’BRYAN C.A, DUONG D.Q and POHLMAN F.W. The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef. Meat Science.Vol 73. (2006). pp. 413-421.
- GUESMI A et BOUDABOUS A. Activité antimicrobienne de cinq huiles essentielles associées dans les produits de thalassothérapie. Revue des Régions Arides.Numéro spécial (2006). pp.224-230.
- DORDEVIC S, PETROVIC S, DOBRIC S, MILENKOVIC M, VUCICEVIC D, ZIZIC S and KUKIC J. Antimicrobial, anti-inflammatory, anti-ulcer and antioxidant activities of Carlina acanthifolia root essential oil .J Ethnopharmacol. Vol 109. (2007). pp.458 -463 .
- RASOOLI I, FAKOOR M.H, YADEGARINIA D, GACHKAR L, ALLAMEH A. and REZAEI M.B. Antimycotoxigenic characteristics of Rosmarinus officinalis and Trachyspermum copticum L. essential oils. International J of Food Microbiology. Vol 122. ( 2008). pp.135-139.
- NATARAJAN D, John Britto S, Srinivasan K, Nagamurugan N, Mohanasundari C and Perumal G. Anti-bacterial activity of Euphorbia fusiformis-A rare medicinal herb.J Ethnopharmacol.Vol 102. (2005). pp.123-126.
- FAZELI M. R, AMIN G, AHMADIAN-ATTARI M. M, ASHTIANI H, JAMALIFAR H. and SAMADI N. Antimicrobial activities of Iranian sumac and avishan-e shirazi (Zataria multiflora) against some food-borne bacteria. Food Control.Vol 18. (2007). pp.646-649.
- ASKUN T, TUMEN G, SATIL F and ATES M. In vitro activity of methanol extracts of plants used as spices against Mycobacterium tuberculosis and other bacteria. Food Chem.Vol 116. (2009). pp.289-294.
- KIL H.Y, SEONG E.S, GHIMIRE B.K, CHUNG I.M, KWON S.S, , GOH E.J, HEO K, KIM M.J, LIM J.D, LEE D and YU C.Y. Antioxidant and antimicrobial activities of crude sorghum extract Food Chem. Vol 115. (2009). pp.1234-1239.
- MOHSEN S. M and AMMAR A.S.M. Total phenolic contents and antioxidant activity of corn tassel extracts. Food Chem. Vol 112. (2009). pp. 595-598.
- ZHANG H, KONG B, XIONG Y .L and SUN X. Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4 °C. Meat Science. Vol 81. (2009). pp. 686-692.
- SAGDIC O and OZCAN M. Antibacterial activity of Turkish spice hydrosols. Food Control. Vol 14. (2003). pp.141-143.
- LOZIENE K, VENSKUTONIS P. R, SIPAILIENÉ A and LABOKAS J. Radical scavenging and antibacterial properties of the extracts from different Thymus pulegioides L. chemotypes. Food Chem. Vol 103. (2007). pp.546-559.
