De Martino Laura, De Feo Vincenzo, Fratianni Florinda, Nazzaro Filomena
Dipartimento di Scienze Farmaceutiche, Università degli Studi di Salerno, via Ponte don Melillo, 84084 Fisciano, Salerno, Italy.
Nat Prod Commun. 2009 Dec;4(12):1741-50.
The present paper reports the chemical composition, antioxidant and antibacterial activities of several essential oils and their components. Analysis showed that three oils (Carum carvi L., Verbena officinalis L. and Majorana hortensis L.) contained predominantly oxygenated monoterpenes, while others studied (Pimpinella anisum L., Foeniculum vulgare Mill.) mainly contained anethole. C. carvi, V. officinalis and M. hortensis oils exhibited the most potent antioxidant activity, due their contents of carvacrol, anethole and estragol. Antibacterial action was assessed against a range of pathogenic and useful bacteria and fungi of agro-food interest. V. officinalis and C. carvi oils proved the most effective, in particular against Bacillus cereus and Pseudomonas aeruginosa. Carvacrol proved most active against Escherichia coli, and completely inhibited the growth of Penicillium citrinum. The oils proved inactive towards some Lactobacilli strains, whereas single components showed an appreciable activity. These results may be important for use of the essential oils as natural preservatives for food products.
本文报道了几种精油及其成分的化学组成、抗氧化和抗菌活性。分析表明，三种精油（葛缕子、马鞭草和马郁兰）主要含有氧化单萜，而其他研究的精油（茴芹、茴香）主要含有茴香脑。由于含有香芹酚、茴香脑和草蒿脑，葛缕子、马鞭草和马郁兰精油表现出最强的抗氧化活性。针对一系列具有农业食品意义的致病和有益细菌及真菌评估了抗菌作用。马鞭草和葛缕子精油被证明是最有效的，尤其是对蜡样芽孢杆菌和铜绿假单胞菌。香芹酚对大肠杆菌最具活性，并完全抑制了桔青霉的生长。这些精油对一些乳酸杆菌菌株没有活性，而单一成分表现出明显的活性。这些结果对于将精油用作食品的天然防腐剂可能具有重要意义。
