Total phenolic compounds, antioxidant activity and toxicity of selected medicinal and aromatic plants

The importance of dietary antioxidant components for the prevention of some diseases and health quality improvement has attracted much research attention through the last decade. Vegetables and herbal infusions have been recognized as important antioxidant sources. Food industry shows significant interest in application of plant bioactive compounds for flavoring but also for preservation purposes, but attention should be given in case of high doses . In the current study were investigated the total phenolic content, the antioxidant activity and the toxicity of selected medicinal aromatic plants that are being consumed as decoctions or used as food additives

The Yield and Composition of Dill Essential Oil in Relation to N Application, Season of Cultivation and Stage of Harvest

The effect of nitrogen (N) fertilization, season of cultivation and stage of harvest on the growth, foliar essential oil composition and yield of dill (Anethum graveolens L. cv. Ducat) was studied in two consecutive crops. Seeds were sown in October (autumn-winter crop) and January (spring crop) and the plants transplanted to a substrate of peat and perlite (1:1 v/v) 30 and 39 days later, respectively. Nitrogen (NH4NO3) was applied weekly at four levels (50, 150, 300, 450 ppm) in a completely randomized design. The plants were harvested at 158 (autumn-winter crop) and 83 (spring crop) days after sowing. The plant foliage was weighed and the essential oils were isolated by hydro-distillation and analyzed by GC/MS. The foliage fresh weight per plant progressively increased with increasing N up to 450 ppm in the autumn/winter, but was maximal at 300 ppm N in the spring. The essential oil concentration within the foliage was low and was unaffected by N application in the autumn/winter, but was significantly higher at 300 ppm N than at other N levels in the spring. The main components of the foliar essential oil were α-phellandrene, β-phellandrene, dill ether, α-pinene, β-pinene, α-thujene, myrcene, and π-cymene. In both crops α-phellandrene was the principal constituent. In the spring the concentration of all the essential oil constituents identified (except π- cymene) was highest at 300 ppm N, whereas in the autumn/winter crop the concentrations of α-phellandrene, β-phellandrene and dill ether were also higher at 300 ppm N, but the other constituents were not affected by higher N. It is concluded that for the autumn/winter crop 450 ppm N is optimal for biomass and foliar oil yield (biomass x oil concentration) whereas in the spring 300 ppm N is recommended

Comparative study of biological activities of Crocus sativus L. extracts and Lamiaceae plants’ extracts

In the current study, different extracts of Origanum dictamnus L. leaves (dittany), Melissa officinalis L. leaves (lemon balm) and Crocus sativus L. stigmas (saffron) were tested as potential natural antoxidant and antimicrobial agents

Instrumental Analysis of bacterial cells growth under incubation with Crocus sativus L. extracts using FT-IR spectroscopy

Foodborne illness is a threat to public health and challenge for food industry. Very young children, pregnant women, people with compromised immune systems and the elderly are at the most risk. Foodborne illness also known as food poisoning usually arises from improper handling, preparation, or food storage and is associated with microbial pathogens. Bacteria are a common cause of foodborne illness and especially Salmonella and Escherichia coli. At present food industry uses chemical additives in several processes in order to prevent bacterial growth and extend the shelf life of foods. However, these substances have adverse effects. In the current study, Crocus sativus L. extracts were tested as potential natural antimicrobial agents. The antimicrobial activity of plants extracts was studied towards Gram-negative strains belonging to the above species. Fourier transform infrared spectroscopy (FT-IR) was applied in order to evaluate the changes in the cellular composition of target bacterial cells after their exposure to extracts

Antimicrobial activity of plant extracts against oral pathogens. Detection of cellular structural changes by FT-IR.

Periodontal diseases and dental caries are common oral disorders in human population with a multifactorial etiology closely related with the development of dental plaque. The latter is composed of native oral microbiota and it is accumulated on teeth surfaces. Several antiseptic agents are used widely to inhibit bacterial growth [1,2]. However, these substances have adverse effects. In the current study, six plants extracts namely, chamomile, dittany, lemon balm, rosemary, saffron and sage, were tested as potential natural antimicrobial agents. The antimicrobial activity of plants extracts was studied towards Gram-positive strains belonging to Streptococcus species related to the oral health. Fourier transform infrared spectroscopy (FT-IR) was applied in order to evaluate the changes in the cellular composition of target bacterial cells after their exposure to extracts of both plants

Antimicrobial activity of Melissa officinalis L. and Crocus sativus L. against oral pathogens: Detection of cellular structural changes by FT-IR.

Periodontal diseases and dental caries are common oral disorders in human population with a multifactorial etiology closely related with the development of dental plaque. The latter is composed of native oral microbiota and it is accumulated on teeth surfaces. Several antiseptic agents are used widely to inhibit bacterial growth [1,2]. However, these substances have adverse effects. In the current study, Melissa officinalis L. and Crocus sativus L. extracts were tested as potential natural antimicrobial agents. The antimicrobial activity of plants extracts was studied towards Gram-positive strains belonging to Streptococcus species related to the oral health. Fourier transform infrared spectroscopy (FT-IR) was applied in order to evaluate the changes in the cellular composition of target bacterial cells after their exposure to extracts of both plants