Article
Multidisciplinary Sciences
Shalika Rathore, Srijana Mukhia, Smita Kapoor, Vinod Bhatt, Rakshak Kumar, Rakesh Kumar
Summary: This study evaluated the essential oil content, composition, antimicrobial, and cytotoxic potential of rosemary harvested in different seasons in the Himalayan region. The results showed that the chemical composition of rosemary essential oil was influenced by harvesting seasons and genetic variability within the accessions. The essential oil showed inhibitory activity against certain bacteria but did not exhibit potential anti-proliferative activity in vitro.
SCIENTIFIC REPORTS
(2022)
Article
Plant Sciences
Eda Becer, Ergul Mutlu Altundag, Mumtaz Guran, H. Seda Vatansever, Selma Usturk, Duygu Yigit Hanoglu, K. Husnu Can Baser
Summary: The composition, in vitro anticancer, antioxidant, and antibacterial activities of rosemary essential oil were investigated in this study. The major compounds of rosemary essential oil were identified as camphor(15.1%), verbenone(14.3%), α-pinene(13.6%), 1,8-cineole(11.8%), and borneol(7.9%). The essential oil exhibited significant inhibitory activity against HepG2 and ECV304 cells, as well as antioxidant and antibacterial activities against Escherichia coli and Klebsiella pneumoniae. These findings suggest that rosemary essential oil has the potential as a therapeutic agent in cancer treatment.
SOUTH AFRICAN JOURNAL OF BOTANY
(2023)
Article
Biochemistry & Molecular Biology
Seyed Mohammad Bagher Hashemi, Aliakbar Gholamhosseinpour, Francisco J. Barba
Summary: This study examined the effects of Rosmarinus officinalis L. essential oil (REO) at different concentrations on the microbiological and oxidative stability of Sarshir during refrigerated storage. The major components of REO were identified through GC/MS analysis, and antimicrobial and antioxidant properties of REO were evaluated. It was found that REO had inhibitory effects on spoilage and pathogenic bacteria, and also contributed to the oxidative stability of Sarshir.
Article
Food Science & Technology
Sara El Kharraf, Abdellah Farah, El Mestafa El Hadrami, Soukaina El-Guendouz, Joao P. Lourenco, Ana M. Rosa Costa, Maria G. Miguel
Summary: This study investigated the encapsulation process of rosemary essential oil in beta cyclodextrin using response surface methodology. The optimal parameters for encapsulation were determined by the model, and the size of the inclusion complexes was found to be the largest under specific experimental conditions. Analysis through FTIR and XRD techniques confirmed the successful encapsulation process.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Agronomy
Panayiota Xylia, Klaudia Georgia Fasko, Antonios Chrysargyris, Nikolaos Tzortzakis
Summary: As the demand for healthy food increases, the use of medicinal and aromatic plants, such as fresh herbs, is also on the rise. However, these products are perishable and have a limited shelf life. This study examined the effects of different treatments on the quality attributes of fresh rosemary bundles during storage. The results showed that ascorbic acid and rosemary essential oil were able to preserve the aroma and green color of rosemary, while sodium carbonate and heat treatment resulted in a less acceptable product.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Environmental Sciences
Fatma M. El-Demerdash, Raghda A. El-Sayed, Mohamed M. Abdel-Daim
Summary: The study found that exposure to hexavalent chromium led to significant changes in hematological parameters, oxidative stress markers, and glutathione content in rats. Enzymatic antioxidants, liver enzymes, alkaline phosphatase activities, and protein levels were all adversely affected. However, administration of rosemary essential oil helped restore these parameters and improved antioxidant status, demonstrating its effectiveness in modulating hexavalent chromium-induced hepatotoxicity.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Food Science & Technology
Afsaneh Taheri, Alireza Asadiamirabadi, Mohammad Mahdi Seyedabadi, Mahdi Kashaninejad
Summary: The study introduced a new extraction method called infrared-assisted hydrodistillation (IAHD), which extracted essential oil from rosemary leaves more quickly compared to the classical hydrodistillation method (HD). The IAHD method produced higher yields of essential oil over shorter periods, while maintaining better antioxidant activity and higher oil quality. It can be considered as a promising method for extracting essential oils from Rosmarinus officinalis and other aromatic plants.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
M. Ouknin, A. Aghraz, M. Chibane, A. Boumezzourh, J. Costa, L. Majidi
Summary: This study examined the possibility of using cultivated Rosmarinus officinalis L. essential oil as an organic compound in food and pharmaceutical industries. The analysis showed that the essential oil complies with WHO limits and demonstrated strong antioxidant activity and inhibitory effects against enzymes associated with diseases. The findings suggest that cultivated R. officinalis essential oil could be a potential source of organic compounds with significant health impact.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Chemistry, Multidisciplinary
Hossein Rabbi Angourani, Moslem Heydari, Ali Reza Yousefi, Babak Pashaei, Andrea Mastinu
Summary: The obstacles to using essential plant oil in clinical applications include toxicity risks, instability, and complex composition. Encapsulation can solve these problems by providing stability, targeted delivery, and reduced toxicity. This study aimed to enhance the stability and bioactivity of rosemary essential oil by developing zein nanoparticles as a promising nano-drug delivery system. The results showed that zein nanoparticles can effectively inhibit evaporation and control the release of rosemary essential oil.
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Applied
Imane Oualdi, Khaoula Diass, Salah-Eddine Azizi, Mohammed Dalli, Rachid Touzani, Nadia Gseyra, El Bekkaye Yousfi
Summary: This study extracted essential oils from two cities in the eastern region of Morocco and determined their chemical composition using GC/MS. The antioxidant activity of the oils was also assessed.
NATURAL PRODUCT RESEARCH
(2023)
Article
Food Science & Technology
Pourya Karimifar, S. Siavash Saei-Dehkordi, Zahra Izadi
Summary: This study aimed to encapsulate Ziziphora clinopodioides-Rosmarinus officinalis essential oil (Z-REO) using sodium alginate (NaAlg) and evaluate its performance as an antimicrobial and antioxidative agent in lamb burger patties. The results showed that the encapsulated nanoparticles could effectively reduce bacterial growth, oxidative deterioration, and sensory changes in the lamb patties.
Article
Biochemistry & Molecular Biology
Rosaria Francolino, Mara Martino, Lucia Caputo, Giuseppe Amato, Giuseppina Chianese, Ernesto Gargiulo, Carmen Formisano, Benedetta Romano, Giuseppe Ercolano, Angela Ianaro, Laura De Martino, Vincenzo De Feo
Summary: This study compared the chemical profile and bioactivities of hydroalcoholic extracts from wild and cultivated Rosmarinus officinalis. The extracts showed similar antioxidant activity and inhibition of enzyme activities. Additionally, the extracts exhibited anti-inflammatory and antioxidant effects through modulation of the nitric oxide pathway and inhibition of NF-kB and COX-2. These findings suggest that R. officinalis extracts could be developed as novel therapeutic strategies for inflammation-based diseases, as well as for food and pharmaceutical purposes.
Article
Multidisciplinary Sciences
Xiaojing Shen, Ming Zhou, Xingfan Zhu, Jiaojiao Zhang, Junju Xu, Weiwei Jiang
Summary: The chemical composition and antioxidant activity of the petroleum ether fraction of Rosmarinus officinalis (PEF-RO) were studied. A total of 82 chemical components were identified, with verbenone, vitamin A, trans-geraniol, linolenic acid, and 1,8-eucalyptol being the most abundant compounds. PEF-RO exhibited good antioxidant activity.
Article
Biochemistry & Molecular Biology
Fatma M. El-Demerdash, Raghda A. El-Sayed, Mohamed M. Abdel-Daim
Summary: The study demonstrated the efficacy of Rosmarinus officinalis essential oil in ameliorating nephrotoxicity induced by potassium dichromate, particularly in the protective group.
JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY
(2021)
Article
Plant Sciences
Khaoula Diass, Mohammed Merzouki, Kaoutar Elfazazi, Hanane Azzouzi, Allal Challioui, Khalil Azzaoui, Belkheir Hammouti, Rachid Touzani, Flore Depeint, Alicia Ayerdi Gotor, Larbi Rhazi
Summary: The purpose of this study was to determine the chemical composition of Lavandula officinalis essential oil and evaluate its antibacterial effects against seven pathogenic bacteria strains. The results showed that E. coli and S.newport were sensitive to the essential oil, and four strains were remarkably sensitive with MIC values of 88.7 μg/mL and 177.5 μg/mL. Molecular docking analysis indicated that eucalyptol and linalyl acetate efficiently bind with the active site of the target protein, showing higher activity than the positive control gentamicin.
Article
Plant Sciences
Olfa Houta, Ahmed Akrout, Hanene Najja, Mohamed Neffati, Hassen Amri
JOURNAL OF ESSENTIAL OIL BEARING PLANTS
(2015)
Article
Immunology
Hafedh Hajlaoui, Hedi Mighri, Mahjoub Aouni, Neji Gharsallah, Adel Kadri
MICROBIAL PATHOGENESIS
(2016)
Article
Food Science & Technology
Sana Bakari, Hafedh Hajlaoui, Amal Daoud, Hedi Mighri, Jose Maria Ross-Garcia, Neji Gharsallah, Adel Kadri
FOOD SCIENCE AND TECHNOLOGY
(2018)
Article
Biochemistry & Molecular Biology
Marwa Khammassi, Sophia Loupassaki, Helmi Tazarki, Faten Mezni, Awatef Slama, Nizar Tlili, Yosr Zaouali, Hedi Mighri, Bassem Jamoussi, Abdelhamid Khaldi
JOURNAL OF FOOD BIOCHEMISTRY
(2018)
Article
Food Science & Technology
Sana Bakari, Hafedh Hajlaoui, Amal Daoud, Hedi Mighri, Jose Maria Ross-Garcia, Neji Gharsallah, Adel Kadri
FOOD SCIENCE AND TECHNOLOGY
(2018)
Article
Food Science & Technology
Ahmed Akrout, Lidia Alarcon Gonzalez, Hajer El Jani, Pablo Campra Madrid
FOOD AND CHEMICAL TOXICOLOGY
(2011)
Article
Plant Sciences
N. Bennour, H. Mighri, H. Eljani, T. Zammouri, A. Akrout
SOUTH AFRICAN JOURNAL OF BOTANY
(2020)
Article
Plant Sciences
H. Mighri, A. Akrout, N. Bennour, H. Eljeni, T. Zammouri, M. Neffati
SOUTH AFRICAN JOURNAL OF BOTANY
(2019)
Article
Biochemistry & Molecular Biology
Hafedh Hajlaoui, Soumaya Arraouadi, Hedi Mighri, Mouna Chaaibia, Neji Gharsallah, Gaspar Ros, Gema Nieto, And Adel Kadri
Article
Plant Sciences
Hafedh Hajlaoui, Soumaya Arraouadi, Hedi Mighri, Siwar Ghannay, Kaiss Aouadi, Mohd Adnan, Abdelbaset Mohamed Elasbali, Emira Noumi, Mejdi Snoussi, Adel Kadri
Summary: This study evaluated the phytochemical constituents and biological properties of three extracts of Arthrocnemum indicum (ethanol, acetone, and hexane). The ethanol extract showed the highest content of polyphenols and flavonoids, as well as potent antioxidant and antimicrobial activities. It also exhibited significant cytotoxicity against colon adenocarcinoma cells and possessed antidiabetic effects.
Article
Plant Sciences
Marwa Khammassi, Hedi Mighri, Manel Ben Mansour, Ismail Amri, Bassem Jamoussi, Abdelhamid Khaldi
Summary: This study investigated 16 wild Foeniculum vulgare Mill. populations native to Tunisia and found that methanol extracts of fennel seeds exhibited significant antioxidant capacity, with variations among different locations. LC-MS analysis identified 26 phenolic compounds, with cirsiliol being the predominant compound. Tunisian wild fennel showed great potential as a natural source of bioactive antioxidants for the food industry.
SOUTH AFRICAN JOURNAL OF BOTANY
(2022)
Article
Biochemistry & Molecular Biology
Rafika Metoui, Jalloul Bouajila, Mansour Znati, Sylvie Cazaux, Mohamed Neffati, Ahmed Akrout
CELLULAR AND MOLECULAR BIOLOGY
(2017)
Article
Chemistry, Medicinal
Hedi Mighri, Ahmed Akrout, Mohamed Neffati
JOURNAL OF MEDICINAL PLANTS RESEARCH
(2011)
