Chemical Composition and Antifungal Activity of Foeniculum vulgare Mill

Cananga odorata L., Illicium verum, and Foeniculum vulgare essential oils impair the reproduction of the cattle tick Rhipicephalus microplus (Acari: Ixodidae)

This study aimed to evaluate the acaricidal potential of the essential oils of Cananga odorata L. (ylang-ylang), Illicium verum (star anise), and Foeniculum vulgare (sweet fennel) in Rhipicephalus microplus engorged females. The essential oils were extracted by hydrodistillation, and the females were immersed in each essential oil at concentrations ranging from 10 μL/mL to 50 μL/mL, using 10% dimethyl sulfoxide as a solvent. Tick mortality was evaluated after seven and 14 days, and the following parameters were determined: female weight before oviposition, preoviposition period, egg mass weight, egg production index, incubation period, hatching rate, fecundity, percentage of reduction in oviposition, percentage of reduction in hatching and product efficacy. Lethal concentration (LC50) values were 34.42 μL/mL (28.34-40.86) for C. odorata and 40.60 μL/mL (32.58-58.21) for F. vulgare. This parameter was not calculated for I. verum because there was insufficient mortality at the concentrations evaluated. The greatest efficacy was observed in the group treated with 40 μL/mL F. vulgare essential oil (97.17%), followed by I. verum (91.35%) and C. odorata (86.19%) at the same concentration. Efficacy results were associated with a greater reduction in egg mass weight and lower hatching rates. Although the essential oils caused a slight acaricidal impact, they showed significant effects on the reproductive performance of R. microplus engorged females. Thus, the results of this study indicate that these essential oils can be used in the development of new acaricidal formulations.

Biological capacities of seven Chilean ferns

Sticherus squamulosus, Hymenophyllum dentatum, Blechnum microphyllum, Polypodium Feuillei, Blechnum chilense, Lophosoria quadripinnata, and Lissopimpla excelsa are native fern species found in southern Chile and are often used in traditional medicine. However, their bioactive properties have not been confirmed. In this study, ethanolic extracts of ferns exhibited significant antibacterial capacity against human pathogens. H. dentatum and S. squamulosus were selected for further analysis owing to their antimicrobial and antioxidant capacities. The entire H. dentatum extract exhibited fungistatic and fungicidal capacity on Botrytis cinerea and Penicillium digitatum, with minimum inhibitory concentration values of 1.56 mg/mL and 6.25 mg/mL and minimum fungicidal concentration values of 6.25 mg/mL and 12.5 mg/mL, respectively. The S. squamulosus extract presented the highest rutin content (222.5 µg/g fern). In addition, the ethanolic extract of H. dentatum inhibited 91% of DPPH radicals. Therefore, both types of ferns can be used in the food industry.

Flavored Food Additives on the Leaves of Piper betle L.: A Human Health Perspective

Natural products and traditional ethnomedicines are of great effect in therapeutics. Such types of medicine have been practiced in certain areas of the world to treat different health conditions. This pilot investigation aims to review the cumulative health effect of addendums used in betel quid such as areca nut, lime, and tobacco-associated betel quid chewing and without tobacco-associated chewing. This review shows that betel leaf extract and its essential oil could inhibit growth of microbes and damage different gram-positive and gram-negative bacteria as well as various fungus species. Some studies concluded that the combination of Piper leaves essential oil with antibiotics have potential effect on oral microorganisms. Long-term consumption of betel quid with tobacco is known to cause cancer, chromosomal aberrations, and pharynx tumors. However, consumption of betel leaf without tobacco has health benefits because of ethnomedicinal properties. Its essential is oil utilized as raw material for perfumes and mouth fresheners manufacturing. Scientific researches on this plant revealed that it possesses many beneficial activities to be used for developing novel drugs. However, compounds of betel leaves have beneficial natural antioxidant. Chewing and intake of leaves have effect on moving parts of salivary gland which is the main step of digestion. Its components also act as heartbeat regulators in relaxing the blood vessels to reduce hypertension. So this review discussed the natural compounds of betel leaves which is used as traditional medicine to further develop drug discovery.

Active Packaging-Releasing System with Foeniculum vulgare Essential Oil for the Quality Preservation of Ready-to-Cook (RTC) Globe Artichoke Slices

Two globe artichoke genotypes, “Spinoso sardo” and “Opera F1”, have been processed as ready-to-cook (RTC) slices and refrigerated at 4 °C for 12 days (i) to evaluate the suitability to be processed as RTC slices; (ii) to evaluate the effect of a Foeniculum vulgare essential oil (EO) emitter, within an active package system, to delay quality decay, thus extending shelf life; (iii) to estimate the impact of EO emitter on the sensory profile of the RTC slices after cooking. Results revealed that both globe artichoke genotypes possess a good attitude to be processed as RTC product. “Opera F1” showed the best performances for color parameters, texture and chemical indexes, while “Spinoso sardo” showed lower mass loss (ML) over the storage time. The addition of EO emitter slowed down the consumption of O₂, better preserved texture when compared to the control and more effectively control polyphenol oxidase (PPO) activity and antioxidants’ retention during the cold storage. Microbial counts in control globe artichoke RTC slices were significantly higher than those packed with EO emitter, confirming the inhibiting role played by EO of F. vulgare. In addition, the EO emitter did not influence negatively the sensory profile of RTC globe artichoke slices after microwave cooking.

Chemical composition and synergistic effect of three Moroccan lavender EOs with ciprofloxacin against foodborne bacteria: a promising approach to modulate antimicrobial resistance

The aim of this study was to determine the chemical profile of the essential oils (EOs) of three Moroccan lavender species (Lavandula pedunculata, LP; Lavandula angustifolia, LA; and Lavandula maroccana, LM) and to investigate, for the first time, the synergistic effect of the optimal mixture of the EOs with conventional antibiotic ciprofloxacin against three pathogenic foodborne bacteria. Gas chromatography/mass spectrometry analysis showed that eucalyptol (39·05%), camphor (24·21%) and borneol (8·29%) were the dominant compounds of LA-EO. LP-EO was characterized by the abundance of camphor (74·51%) and fenchone (27·06%), whereas carvacrol (42·08%), camphor (17·95%) and fenchone (12·05%) were the main constituents of LM-EO. EOs alone or combined showed a remarkable antimicrobial activity against the tested bacteria with minimum inhibitory concentrations (MICs) ranging from 3·53 to 15·96 mg ml^-1 . The optimal mixture, calculated using a mixture design, corresponded to 19% LA, 38% LP and 43% LM. All combination of the EOs and the best EO mixture with ciprofloxacin exhibited a total synergism with fractional inhibitory concentration index values ranging from 0·27 to 0·37. The best EO mixture showed the highest gain of 128-fold, especially against Salmonella spp., more than that found testing the EOs separately. These findings should be taken into consideration for a possible application in the pharmaceutical and food industries.

Antimicorbial Potency of Major Functional Foods’ Essential Oils in Liquid and Vapor Phases: A Short Review

Due to the increasing risk of chemical contaminations in the application of synthetic fungicides, the use of plant essential oils and extracts has recently been increased. In the present review, the antimicrobial potential of the most active plant-food essential oils in liquid and vapor phases has been reviewed. The volatile isothiocyanates, aldehydes, and phenols, including allyl isothiocyanate, carvacrol, thymol, and eugenol, are considered to be the predominant components of essential oils, possessing significant antimicrobial activities. These components alone or in mixture can be effective. Overall, the antimicrobial activity of aroma compounds depends on the plant species, concentration, and method of application. This review provides useful information about the inhibitory application of the most common plant-foods’ essential oils in liquid and vapor phases against the growth of pathogenic microorganisms. Essential oils (EOs) are promising natural antimicrobial alternatives in food processing facilities. Although the food industry primarily uses spices and herbs to impart flavor, aroma, and pungency to foods, potent EOs represent interesting sources of natural products for food preservation.

Effect of estragole over the RN4220 Staphylococcus aureus strain and its toxicity in Drosophila melanogaster

Among the bacterial resistance mechanisms, efflux pumps are responsible for expelling xenobiotics, including bacterial cell antibiotics. Given this problem, studies are investigating new alternatives for inhibiting bacterial growth or enhancing the antibiotic activity of drugs already on the market. With this in mind, this study aimed to evaluate the antibacterial activity of Estragole against the RN4220 Staphylococcus aureus strain, which carries the MsrA efflux pump, as well as Estragole's toxicity in the Drosophila melanogaster arthropod model. The broth microdilution method was used to perform the Minimum Inhibitory Concentration (MIC) tests. Estragole was used at a Sub-Inhibitory Concentration (MIC/8) in association with erythromycin and ethidium bromide to assess its combined effect. As for Estragole's toxicity evaluation over D. melanogaster, the fumigation bioassay and negative geotaxis methods were used. The results were expressed as an average of sextuplicate replicates. A Two-way ANOVA followed by Bonferroni's post hoc test was used. The present study demonstrated that Estragole did not show a direct antibacterial activity over the RN4220 S. aureus strain, since it obtained a MIC ≥1024 μg/mL. The association of estragole with erythromycin demonstrated a potentiation of the antibiotic effect, reducing the MIC from 512 to 256 μg/mL. On the other hand, when estragole was associated with ethidium bromide (EtBr), an antagonism was observed, increasing the MIC of EtBr from 32 to 50.7968 μg/mL, demonstrating that estragole did not inhibited directly the MsrA efflux pump mechanism. We conclude that estragole has no relevant direct effect over bacterial growth, however, when associated with erythromycin, this reduced its MIC, potentiating the effect of the antibiotic.