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.
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页数：9
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