Isolation By Different Processes And In vitro Bioactivities Of Rosemary (Rosmarinus officinalis L.) Essential Oil

被引：2

作者：

Tran Truc Thanh ^{[1
]}

Lan, Lao Xuan ^{[1
]}

Huynh Thu ^{[1
]}

Nguyen Kim Minh Tam ^{[1
]}

机构：

[1] Ho Chi Minh City Univ Technol, VNU HCM, 268 Ly Thuong Kiet, Hcm City, Vietnam

来源：

INTERNATIONAL CONFERENCE ON CHEMICAL ENGINEERING, FOOD AND BIOTECHNOLOGY (ICCFB2017) | 2017年 / 1878卷

关键词：

Rosemary; antioxidant; antibacterial; EXTRACTS;

D O I：

10.1063/1.5000208

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Essential oil of Rosemary (Rosmarinus officinalis L) was solvent-free microwave extracted and analysed by GC/MS. 36 compounds were identified, and the main constituents of the oil included 1,8-cineole (16.87%), camphor (24.12%), alpha-pinene (11.04%), beta-pinene (5,51%) etc, ... The results demonstrate that rosemary essential oil exhibited free radical scavenging activity against DPPH with IC50 = 472.46 mu g/ml. Rosemary oil has also been proven effective against all of examined pathogens except P. aeruginosa. The Minimum Inhibitory Concentration (MIC) was 8 mu l/ml for Salmonella typhimurium and 4 mu l/ml for the other four studied strains (Enterococcus faecalis, Staphylococcus aureus, MRSA, Escherichia coli). These results will open new venues for rosemary oil medical use.

引用

页数：9

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