Fractionating of Lemongrass (Cymbopogon citratus) Essential Oil by Vacuum Fractional Distillation

Inhibitory activities of essential oils from Syzygium aromaticum inhibition of Echinochloa crus-galli

Echinochloa crus-galli is a serious weed species in rice paddies. To obtain a new potential bioherbicide, we evaluated the inhibitory activities of 13 essential oils and their active substances against E. crus-galli. Essential oil from Syzygium aromaticum (L.) Merr. & L. M. Perry (SAEO) exhibited the highest herbicidal activity (EC50 = 3.87 mg mL-1) among the 13 essential oils evaluated. The SAEO was isolated at six different temperatures by vacuum fractional distillation, including 164°C, 165°C (SAEO-165), 169°C, 170°C 175°C and 180°C. The SAEO-165 had the highest inhibitory rate against E. crus-galli. Gas chromatography-mass spectrometry and high phase liquid chromatography identified eugenol (EC50 = 4.07 mg mL-1), α-caryophyllene (EC50 = 17.34 mg mL-1) and β-caryophyllene (EC50 = 96.66 mg mL-1) as the three compounds in SAEO. Results from a safety bioassay showed that the tolerance of rice seedling (~ 20% inhibition) was higher than that of E. crus-galli (~ 70% inhibition) under SAEO stress. SAEO induced excessive generation of reactive oxygen species leading to oxidative stress and ultimately tissue damage in E. crus-galli. Our results indicate that SAEO has a potential for development into a new selective bio-herbicide. They also provide an example of a sustainable management strategy for E. crus-galli in rice paddies.

Essential oils and their blends: mechanism of antibacterial activity and antibiofilm potential on food-grade maize starch packaging films

Essential oils are highly complex volatile chemical compounds utilized for food preservation. The present study compares the antibacterial, and antibiofilm activities of essential oils (EOs) and their blends. Three EOs-basil, clove, and lemongrass-and their blends were evaluated against five food-borne bacterial pathogens. A concentration-dependent effect with maximum inhibition at minimum inhibitory concentration values was recorded while no synergistic activity was observed on blending of EOs. The mechanism of antibacterial action was identified as ROS burst, leakage of cytoplasmic content, and DNA degradation through fluorescence microscopy, electrical conductivity, and DNA cleavage studies. The role of EOs on biofilm growth was deciphered with lemongrass EO being most effective as it curbed biofilm formation on the surface of corn-starch packaging films. This work highlights the antibacterial action mechanism of EOs and their potential role in curtailing biofilm growth on food-grade packaging material.

Occurrence of Alkenylbenzenes in Plants: Flavours and Possibly Toxic Plant Metabolites

Alkenylbenzenes are naturally occurring secondary plant metabolites. While some of them are proven genotoxic carcinogens, other derivatives need further evaluation to clarify their toxicological properties. Furthermore, data on the occurrence of various alkenylbenzenes in plants, and especially in food products, are still limited. In this review, we tempt to give an overview of the occurrence of potentially toxic alkenylbenzenes in essential oils and extracts from plants used for flavoring purposes of foods. A focus is layed on widely known genotoxic alkenylbenzenes, such as safrole, methyleugenol, and estragole. However, essential oils and extracts that contain other alkenylbenzenes and are also often used for flavoring purposes are considered. This review may re-raise awareness of the need for quantitative occurrence data for alkenylbenzenes in certain plants but especially in final plant food supplements, processed foods, and flavored beverages as the basis for a more reliable exposure assessment of alkenylbenzenes in the future.

Enhanced Bioactivity of Rosemary, Sage, Lavender, and Chamomile Essential Oils by Fractionation, Combination, and Emulsification

This study aimed to increase the bioactivity of essential oils by fractionation, combination, and emulsification. In this regard, pharmaceutical quality Rosmarinus officinalis L. (rosemary), Salvia sclarea L. (clary sage), Lavandula latifolia Medik. (spike lavender), and Matricaria chamomilla L. (chamomile) essential oils were fractionated by vacuum-column chromatography. The main components of the essential oils were verified, and their fractions were characterized by thin layer chromatography, gas chromatography-flame ionization detector, and gas chromatography/mass spectrometry. Besides, oil-in-water (O/W) emulsions of essential oils and diethyl ether fractions were obtained by the self-emulsification method, followed by droplet size, polydispersity index, and zeta potential value measurements. The in vitro antibacterial effects of the emulsions and binary combinations (10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, 90:10, v:v) against Staphylococcus aureus were determined by microdilution. In addition, the in vitro anti-biofilm, antioxidant, and anti-inflammatory effects of emulsion formulations were evaluated. According to the experimental results, fractionation and emulsification enhanced essential oil in vitro antibacterial, anti-inflammatory, and antioxidant effects due to increased solubility and nano-sized droplets. Among 22 different emulsion combinations, 1584 test concentrations resulted in 21 cases of synergistic effects. The mechanism of the increase in biological activities was hypothesized to be higher solubility and stability of the essential oil fractions. Food and pharmaceutical industries may benefit from the procedure proposed in this study.

A comprehensive approach to chitosan-gelatine edible coating with β-cyclodextrin/lemongrass essential oil inclusion complex - Characterization and food application

Biopolymer-based films present an ideal matrix for the incorporation of active substances such as antimicrobial agents, giving active packaging a framework of green chemistry and a step forward in food packaging technology. The chitosan-gelatine active coating has been prepared using lemongrass oil as an antimicrobial compound applying a different approach. Instead of surfactants, to achieve compatibilization of compounds, β-cyclodextrin was used to encapsulate lemongrass oil. The antimicrobial effect was assessed using the dip-coating method on freshly harvested cherry tomatoes artificially contaminated by Penicillium aurantiogriseum during 20 days of cold storage. According to the evaluation of the antimicrobial effect of coating formulation on cherry tomato samples, which was mathematically assessed by predictive kinetic models and digital imaging, the applied coating formulation was found to be very effective since the development of fungal contamination for active-coated samples was observed for 20 days.

Screening of Antifungal Activity of Essential Oils in Controlling Biocontamination of Historical Papers in Archives

The main challenge in controlling the microbiological contamination of historical paper is finding an adequate method that includes the use of cost-effective, harmless, and non-toxic biocides whose effectiveness is maintained over time and without adverse effects on cultural heritage and human health. Therefore, this study demonstrated the possibility of using a non-invasive method of historical paper conservation based on plant essential oils (EOs) application. Evaluation of antimicrobial effects of different EOs (lemongrass, oregano, rosemary, peppermint, and eucalyptus) was conducted against Cladosporium cladosporoides, Aspergillus fumigatus, and Penicillium chrysogenum, which are commonly found on archive papers. Using a mixture of oregano, lemongrass and peppermint in ratio 1:1:1, the lower minimal inhibition concentration (0.78%) and better efficiency during a vapour test at the highest tested distance (5.5 cm) compared with individual EOs was proven. At the final step, this EOs mixture was used in the in situ conservation of historical paper samples obtained from the Archives of Vojvodina. According to the SEM imaging, the applied EOs mixture demonstrates complete efficiency in the inhibition of fungi colonization of archive papers, since fungal growth was not observed on samples, unlike the control samples.

Metal-organic framework on porous TiO2 thin film-coated alumina beads for fractional distillation of plant essential oils

Fractionation of essential oils is technically challenging due to enormous scaffold diversities and structural complexities as well as difficulties in the implementation of the fractionation in the gas phase. Packing beads with multi-dimensional hierarchical nanostructures have been developed herein to pack fractional columns for atmospheric distillations. Activated alumina beads were coated with a porous TiO₂ thin film. Growth of Cu-BTC (benzene-1,3,5-tricarboxylate) crystals in resultant porous surfaces leads to the generation of new nanopores and increased metal centers for differential coordination with diverse components of essential oils. The TiO₂ thin film is not only an integral part of the composites but also induces the oriented growth of Cu-BTC metal organic framework (MOF) crystals through coordinative interactions. These Al₂O₃@TiO₂@Cu-BTC MOF beads show very strong absorptive capability for major components of essential oils, except for a single cyclic ether eucalyptol with steric hindrances. The eucalyptol was fractionated by using the column packed with those modified alumina beads from raw materials of Artemisia argyi, and Rosmarinus officinalis with high purities up to 96% and 93%, respectively.

Uncovering the Industrial Potentials of Lemongrass Essential Oil as a Food Preservative: A Review

The food industry is growing vastly, with an increasing number of food products and the demand of consumers to have safe and pathogen-free food with an extended shelf life for consumption. It is critical to have food safe from pathogenic bacteria, fungi, and unpleasant odors or tastes so that the food may not cause any health risks to consumers. Currently, the direction of food industry has been shifting from synthetically produced preservatives to natural preservatives to lower the unnecessary chemical burden on health. Many new technologies are working on natural prevention tools against food degradation. Lemongrass is one such natural preservative that possesses significant antimicrobial and antioxidant activity. The essential oil of lemongrass contains a series of terpenes that are responsible for these activities. These properties make lemongrass acceptable in the food industry and may fulfill consumer demands. This article provides detailed information about the role of lemongrass and its essential oil in food preservation. The outcomes of the research on lemongrass offer room for its new technological applications in food preservation.

Seasonal Variation, Fractional Isolation and Nanoencapsulation of Antioxidant Compounds of Indian Blackberry (Syzygium cumini)

Indian blackberry (Syzygium cumini L.) is an evergreen tree in the Myrtaceae family. It is used in traditional medicine due to its significant bioactivities and presence of polyphenols with antioxidant activities. The present study describes the effect of seasonal variations on Indian blackberry leaf essential oil yield and chemical composition, production of fractions from essential oil using high vacuum fractional distillation and slow cooling to low temperature (−50 °C) under vacuum, and bioactivities of the essential oil, fractions, and nanoparticles. The results show that Indian blackberry essential oil yield was higher in spring season as compared to winter season. Indian blackberry essential oil fractionation processes were effective in separating and concentrating compounds with desired bioactivities. The bioactivities shown by magnesium nanoparticles were comparatively higher than barium nanoparticles.