Post-Distillation By-Products of Aromatic Plants from Lamiaceae Family as Rich Sources of Antioxidants and Enzyme Inhibitors

Review Food Science & Technology

A Comprehensive Review on Chemical Profile and Pharmacological Activities of Ocimum basilicum

Kuldeep Dhama et al.

Summary: Ocimum basilicum, also known as sweet basil, is a herb with multiple beneficial health effects and medicinal values. It has the potential for treating various ailments and diseases in both humans and animals.

FOOD REVIEWS INTERNATIONAL (2023)

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Article Chemistry, Applied

Profiling the annual change of the neurobiological and antioxidant effects of five Origanum species in correlation with their phytochemical composition

Hasya Nazli Gok et al.

Summary: The ethanol extracts of five Origanum species showed significant cholinesterase inhibition and antioxidant effects, with the phytochemical composition of 60 extracts analyzed. The study also identified a correlation between certain compounds and bioactivity. Additionally, molecular docking data suggested that caffeoylarbutin had the lowest binding energy against both AChE and BChE.

FOOD CHEMISTRY (2022)

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Review Agricultural Engineering

Potential sources and methodologies for the recovery of phenolic compounds from distillation residues of Mediterranean aromatic plants. An approach to the valuation of by-products of the essential oil market-A review

Gonzalo Ortiz de Elguea-Culebras et al.

Summary: This review compiles information on the recovery of phenolic compounds from the residues of essential oil distillation of 47 cultivated or wild-collected aromatic plants in the Mediterranean region, emphasizing new techniques for more efficient recovery. The study highlights the impact of distillation techniques and residue processing on the composition and biological properties of the phenolic fraction. The feasibility of recovering specific phenolic fractions is discussed based on residue availability, industry implementation cost, and sustainability factors such as the use of less polluting solvents like water or ethanol.

INDUSTRIAL CROPS AND PRODUCTS (2022)

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Article Food Science & Technology

The effects of drying and fermentation on the bioaccessibility of phenolics and antioxidant capacity of Thymus vulgaris leaves

K. Ozkan et al.

Summary: The study found that drying and pickling treatments significantly increased the total phenolic content, total flavonoid content, and antioxidant capacity values of fresh thyme leaves. The pickling process had different effects on the structure of phenolic compounds in thyme leaves, and the recovery and bioaccessibility of fresh samples after in vitro digestion were low. Drying and pickling had a considerable effect on the extracted phenolic compounds and their fate during in vitro digestion.

ACTA ALIMENTARIA (2022)

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Article Food Science & Technology

Inhalation of low-dose basil (Ocimum basilicum) essential oil improved cardiovascular health and plasma lipid markers in high fat diet-induced obese rats

Seong Jun Hong et al.

Summary: This study investigated the antiobesogenic effects of inhaling volatile compounds derived from basil essential oil in obese rats. The results showed that inhalation of basil essential oil reduced white adipose tissue, increased high-density lipoprotein-cholesterol levels, decreased low-density lipoprotein-cholesterol levels, decreased leptin levels, and lowered systolic blood pressure.

JOURNAL OF FOOD SCIENCE (2022)

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Review Plant Sciences

A glance at the chemodiversity of Ocimum species: Trends, implications, and strategies for the quality and yield improvement of essential oil

Tanuja P. Gurav et al.

Summary: Ocimum species produce essential oils enriched with specialized metabolites, exhibiting diverse chemical profiles that have been studied globally. Research on molecular reasons, benefits, adverse health effects, and mechanisms behind the chemodiversity helps improve essential oil yield and quality, leading to various applications in industrial, agricultural, biopharmaceutical, and food sectors.

PHYTOCHEMISTRY REVIEWS (2022)

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Article Agronomy

Essential Oil Composition and Antioxidant and Antifungal Activities of Two Varieties of Ocimum basilicum L. (Lamiaceae) at Two Phenological Stages

Guedri Mkaddem Mounira et al.

Summary: The composition and biological activities of essential oils in two varieties of Ocimum basilicum (Fino Verde and Genovese) were investigated at different phenological stages. The Fino Verde variety predominantly contained germacrene D and linalool, while the Genovese variety had higher levels of methyl cinnamate and linalool. Both varieties showed high antioxidant and antifungal activities at the flowering stage.

AGRONOMY-BASEL (2022)

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Article Plant Sciences

Secondary Metabolites in Basil, Bio-Insecticide, Inhibition Effect, and In Silico Molecular Docking against Proteolytic Enzymes of the Red PalmWeevil (Rhynchophorus ferrugineus)

Hossam Moustafa Darrag et al.

Summary: The purpose of this study was to determine the secondary metabolites generated by O. basilicum cell suspensions and their insecticidal and inhibitory activity against R. ferrugineus. The results showed that O. basilicum extract exhibited insecticidal activity against R. ferrugineus and inhibited the activity of various proteolytic enzymes. Additionally, in silico studies were conducted to analyze the compounds.

PLANTS-BASEL (2022)

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Article Plant Sciences

Assessment of Ocimum basilicum Essential Oil Anti-Insect Activity and Antimicrobial Protection in Fruit and Vegetable Quality

Miroslava Kacaniova et al.

Summary: This study reports on the chemical composition, antioxidant, antimicrobial and anti-insect activity of Ocimum basilicum essential oil (OBEO) obtained by steam distillation. OBEO showed strong antioxidant effects, inhibition of microbial growth, and insecticidal activity, making it a potential candidate for preserving fruit and vegetables.

PLANTS-BASEL (2022)

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Article Chemistry, Applied

Effect of food processing on antioxidants, their bioavailability and potential relevance to human health

Gamze Toydemir et al.

Summary: Food processing treatments can have an impact on antioxidants, and understanding the different steps and their importance in a health and nutrition context can contribute to improving crop varieties and optimizing the biochemical composition of processed foods.

FOOD CHEMISTRY-X (2022)

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Article Plant Sciences

Comparison of Chemical Composition, Physicochemical Parameters, and Antioxidant and Antibacterial Activity of the Essential Oil of Cultivated and Wild Mexican Oregano Poliomintha longiflora Gray

Alma E. Mora-Zuniga et al.

Summary: Mexican oregano (Poliomintha longiflora Gray) was collected in different seasons and under cultivation conditions. The highest essential oil yield, antioxidant activity, thymol and carvacrol content, and antibacterial activity against Salmonella Typhi were observed in leaves harvested in autumn. The ratio of thymol:carvacrol differed between wild and cultivated oregano, with wild oregano having a higher ratio. Wild oregano showed the best antibacterial activity, while both wild and cultivated oregano exhibited similar antioxidant activity. Cultivated oregano has the advantage of guaranteed supply.

PLANTS-BASEL (2022)

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Article Plant Sciences

Effect of Light Intensity on the Growth and Antioxidant Activity of Sweet Basil and Lettuce

Ruta Sutuliene et al.

Summary: Light and nutrients play crucial roles in plant production. This study investigated the impact of fertilization at different light intensities on the growth and antioxidant activity of lettuce and basil.

PLANTS-BASEL (2022)

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Review Food Science & Technology

A review on health benefits of phenolics derived from dietary spices

Neetu Singh et al.

Summary: This article provides a detailed overview of the medicinal properties and extraction methods of polyphenol compounds in spices. It discusses the diverse pharmacological actions and ethnopharmacological properties of spices-derived phenolics, and highlights the significance of these findings for the development of natural antioxidants and food supplements in the food and pharmaceutical industries. However, further scientific research is needed to determine their actual effectiveness as natural health boosters.

CURRENT RESEARCH IN FOOD SCIENCE (2022)

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Article Food Science & Technology

Agronomy, Chemical Analysis, and Antidiabetic Activity of Basil (Ocimum Species)

Mei Wang et al.

Summary: This study investigated the chemical composition and antidiabetic activity of 16 Ocimum accessions. It found that the methanol extract of O. gratissimum from Zambia exhibited comparable alpha-glucosidase inhibitory activity to the antidiabetic drug acarbose. Rosmarinic acid and caffeic acid were reported for the first time to be responsible for the antidiabetic properties of O. gratissimum.

ACS FOOD SCIENCE & TECHNOLOGY (2022)

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Article Food Science & Technology

Antioxidant and prooxidant activities of phenolic acids commonly existed in vegetables and their relationship with structures

Qingchao Gao et al.

Summary: Phenolic acids, especially in vegetables, are important natural antioxidants. Different structures of phenolic acids exhibit varying antioxidant activities, which could benefit further research on the potential biological activities of vegetables.

FOOD SCIENCE AND TECHNOLOGY (2022)

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Review Chemistry, Medicinal

Phytochemical constituents, biological activities, and health-promoting effects of the genusOriganum

Mehdi Sharifi-Rad et al.

Summary: Origanum species are mainly found in the Mediterranean, Euro-Siberian, and Iran-Siberian regions and have been traditionally used as a spice and medicinal plant. The essential oil of Origanum contains beneficial compounds with various pharmacological properties, but also has potential toxic effects.

PHYTOTHERAPY RESEARCH (2021)

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Article Biochemical Research Methods

Globoidnan A, rabdosiin and globoidnan B as new phenolic markers in European-sourced comfrey (Symphytum officinaleL.) root samples

Adriana Trifan et al.

Summary: This study analyzed the chemical composition of 16 commercial comfrey root batches purchased from 12 different European countries, identifying a range of PAs and phenolic compounds. New phenolic markers were discovered for quality control of commercial comfrey root batches, providing valuable insights into the phytochemical complexity ofS. officinale.

PHYTOCHEMICAL ANALYSIS (2021)

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Article Food Science & Technology

Peppermint leaves hydrodistillation by-products: bioactive properties and incorporation into ice cream formulations

Serap Berktas et al.

Summary: By-products of peppermint distillation were found to contain abundant phenolic compounds, with hydrosol showing high antioxidant and alpha-glucosidase inhibition capacities. Incorporating hydrosol into ice cream formulations was successful in improving health-promoting effects without compromising sensory properties.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

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Article Biochemical Research Methods

Screening natural product extracts for potential enzyme inhibitors: protocols, and the standardisation of the usage of blanks in α-amylase, α-glucosidase and lipase assays

Chintha Lankatillake et al.

Summary: The choice of blanks and blank-correction methods in enzyme assays significantly impacts the accuracy and reproducibility of results, with some common methods underestimating enzyme inhibitory potential. Standardizing the use of blanks and reporting of blank-correction procedures in published studies is crucial to avoid inadvertent underestimation of enzyme inhibitory potential and ensure research accuracy and reproducibility. Based on the study findings, method six [RD - (Su+SaB)] is recommended as a suitable blank-correction method for enzyme assays.

PLANT METHODS (2021)

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Review Chemistry, Applied

Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review

Konstantinos Papoutsis et al.

Summary: This study reviews the recent evidence on the in vitro inhibition activities of α-amylase and α-glucosidase by extracts derived from selected fruits, vegetables, and mushrooms. Various compounds have been shown to exhibit inhibitory effects on these enzymes, and parameters such as harvesting period, maturity stage, sample preparation, extraction technique, and solvent type can affect the inhibition activities of the extracts.

FOOD CHEMISTRY (2021)

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Article Biochemistry & Molecular Biology

LC-MS Identification and Quantification of Phenolic Compounds in Solid Residues from the Essential Oil Industry

Maria Irakli et al.

Summary: A selective and sensitive LC-MS method was developed for simultaneous determination of phenolic compounds in solid residues of Lamiaceae family plants. The method allows for accurate and quantitative analysis of various compounds, providing an important analytical tool for quality control in the essential oil industry.

ANTIOXIDANTS (2021)

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Article Plant Sciences

Phytochemical Characterization and Evaluation of the Antioxidant and Anti-Enzymatic Activity of Five Common Spices: Focus on Their Essential Oils and Spent Material Extractives

Adriana Trifan et al.

Summary: This study compared the phytochemical composition, antioxidant, and multi-enzymatic inhibitory potential of essential oils and spent plant material extractives from common spices. The essential oils contained various phytochemical markers, while the spent material extracts were rich in bioactive molecules. All samples exhibited strong antioxidant effects, with clove essential oil showing the highest antioxidant capacity.

PLANTS-BASEL (2021)

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Article Biochemistry & Molecular Biology

UHPLC-DAD Characterization of Origanum vulgare L. from Atacama Desert Andean Region and Antioxidant, Antibacterial and Enzyme Inhibition Activities

Claudio Parra et al.

Summary: The study identified the phenolic composition of Origanum vulgare extract from the Andean region of the Atacama Desert, and evaluated its antimicrobial, antioxidant, and inhibitory activities. The oregano extract exhibited high antioxidant and antibacterial properties, suggesting potential use in managing chronic diseases.

MOLECULES (2021)

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Article Pharmacology & Pharmacy

Polyphenols and Pharmacological Screening of a Monarda fistulosa L. dry Extract Based on a Hydrodistilled Residue By-Product

Mariia Shanaida et al.

Summary: This study focused on analyzing the dry extract obtained from the hydrodistilled residue by-product of the wild bergamot herb (MFDE) to determine its polyphenol composition, content, safety, and pharmacological properties. The results showed that MFDE is rich in phenolic compounds, exhibits strong DPPH radical scavenging activity, and has no adverse effects on animals, indicating its safety. Additionally, MFDE demonstrated significant anti-inflammatory and analgesic activities in vivo.

FRONTIERS IN PHARMACOLOGY (2021)

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Article Integrative & Complementary Medicine

In Vitro and In Silico Evaluation for the Inhibitory Action of O. basilicum Methanol Extract on α-Glucosidase and α-Amylase

Siba Shanak et al.

Summary: Diabetes mellitus is a prevalent metabolic disease characterized by hyperglycemia and major health complications. Type II diabetes, resulting from insulin resistance in target tissues, is the most common form. Studies have shown that Ocimum basilicum extract may inhibit intestinal enzymes, potentially reducing sugar absorption and providing a possible treatment for diabetes.

EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE (2021)

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Article Plant Sciences

Chemical Composition, α-Glucosidase Inhibitory and Anticancer Activity of Essential Oil of Thymus vulgaris Leaves

Abuzer Ali

Summary: Thyme, a valuable medicinal herb known for its health benefits, has been found to exhibit potent anticancer and antidiabetic activities. The essential oil of Thymus vulgaris contains major components like thymol, linalool, carvacrol, and p-cymene. Studies have shown that thyme essential oil has strong inhibitory effects on alpha-glucosidase enzyme and can induce apoptosis in cancer cells.

JOURNAL OF ESSENTIAL OIL BEARING PLANTS (2021)

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Article Chemistry, Multidisciplinary

Phenolic Composition, Enzyme Inhibitory and Anti-quorum Sensing Activities of Cinnamon (Cinnamomum zeylanicum Blume) and Basil (Ocimum basilicum Linn)

Alfred Ngenge Tamfu et al.

Summary: Cinnamomum zeylanicum and Ocimum basilicum extracts contain a variety of phenolic compounds with potential applications in inhibiting AChE and BChE enzyme activities, as well as modulating quorum sensing in bacteria.

CHEMISTRY AFRICA-A JOURNAL OF THE TUNISIAN CHEMICAL SOCIETY (2021)

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Review Multidisciplinary Sciences

A systematic review on ethnopharmacology, phytochemistry and pharmacological aspects of Thymus vulgaris Linn.

Shashank M. Patil et al.

Summary: Thymus vulgaris Linn. is a medicinal herb with various pharmacological activities known since ancient Egyptian times. Compounds extracted from this plant have been shown to have antibacterial, antioxidant, and anti-inflammatory effects.

HELIYON (2021)

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Article Chemistry, Multidisciplinary

The phenolic contents, antioxidant and anticholinesterase activity of section Amaracus (Gled.) Vogel and Anatolicon Ietsw. of Origanum L. species

Zuleyha Ozer et al.

ARABIAN JOURNAL OF CHEMISTRY (2020)

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Article Pharmacology & Pharmacy

In Vitro Assessment of the Interaction Potential of Ocimum basilicum (L.) Extracts on CYP2B6, 3A4, and Rifampicin Metabolism

Saneesh Kumar et al.

FRONTIERS IN PHARMACOLOGY (2020)

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Article Biochemistry & Molecular Biology

Thymus vulgaris L. Essential Oil Solid Formulation: Chemical Profile and Spasmolytic and Antimicrobial Effects

Matteo Micucci et al.

BIOMOLECULES (2020)

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Article Chemistry, Analytical

Total phytochemical analysis of Thymus munbyanus subsp. coloratus from Algeria by HS-SPME-GC-MS, NMR and HPLC-MSn studies

Hamdi Bendif et al.

JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2020)

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Article Plant Sciences

Diversity, phytochemical and medicinal potential of the genus Ocimum L. (Lamiaceae)

Eman Maher Zahran et al.

PHYTOCHEMISTRY REVIEWS (2020)

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Article Plant Sciences

Chemical profile, antiproliferative, antioxidant and enzyme inhibition activities of Ocimum basilicum L. and Pulicaria undulata (L.) CA Mey. grown in Sudan

Atif B. A. Mohammed et al.

SOUTH AFRICAN JOURNAL OF BOTANY (2020)

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Article Chemistry, Multidisciplinary

Enzyme pretreatment improves the recovery of bioactive phytochemicals from sweet basil (Ocimum basilicum L.) leaves and their hydrodistilled residue by-products, and potentiates their biological activities

Hela Mahmoudi et al.

ARABIAN JOURNAL OF CHEMISTRY (2020)

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Review Biochemistry & Molecular Biology

A Recent Insight Regarding the Phytochemistry and Bioactivity of Origanum vulgare L. Essential Oil

Adelina Lombrea et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2020)

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Review Food Science & Technology

Chemical components and pharmacological benefits of Basil (Ocimum Basilicum): a review

Mohamad Hesam Shahrajabian et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2020)

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Article Biochemistry & Molecular Biology

Antimycobacterial and Nitric Oxide Production Inhibitory Activities of Triterpenes and Alkaloids from Psychotria nuda (Cham. & Schltdl.) Wawra

Almir Ribeiro de Carvalho Junior et al.

MOLECULES (2019)

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Article Plant Sciences

LC-MS- and NMR-Guided Isolation of Monoterpene Dimers from Cultivated Thymus vulgaris Varico 3 Hybrid and Their Antityrosinase Activity

Ilias Stefanis et al.

PLANTA MEDICA (2019)

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Article Biochemistry & Molecular Biology

Chemical profiling and pharmaco-toxicological activity of Origanum sipyleum extracts: Exploring for novel sources for potential therapeutic agents

Gokhan Zengin et al.

JOURNAL OF FOOD BIOCHEMISTRY (2019)

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Article Biotechnology & Applied Microbiology

Chemical diversity in leaf and stem essential oils of Origanum vulgare L. and their effects on microbicidal activities

Merajuddin Khan et al.

AMB EXPRESS (2019)

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Article Food Science & Technology

Effect of different drying methods on the essential oil yield, composition and antioxidant activity of Origanum vulgare L. and Origanum onites L.

Necla Ozdemir et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)

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Review Agricultural Engineering

A review on phytochemical and pharmacological properties of Holy basil (Ocimum sanctum L.)

Deepika Singh et al.

INDUSTRIAL CROPS AND PRODUCTS (2018)

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Article Plant Sciences

Origanum spp.: an update of their chemical and biological profiles

Mariangela Marrelli et al.

PHYTOCHEMISTRY REVIEWS (2018)

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Article Food Science & Technology

Characterization of bioactive and volatile profiles of thyme (Thymus vulgaris L.) teas as affected by infusion times

Ahmet Salih Sonmezdag et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)

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Article Food Science & Technology

Antioxidant activity and polyphenol content of Turkish thyme (Thymus vulgaris) monitored by liquid chromatography and tandem mass spectrometry

Ekrem Koksal et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)

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Article Food Science & Technology

Phenolic profile, antioxidant activity and enzyme inhibitory activities of extracts from aromatic plants used in Mediterranean diet

Sandra Goncalves et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

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Article Chemistry, Applied

Essential oil composition, total phenolic, flavonoid contents, and antioxidant activity of Thymus species collected from different regions of Iran

Behnaz Tohidi et al.

FOOD CHEMISTRY (2017)

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Article Biochemical Research Methods

Flavone polyphenols dominate in Thymus schimperi Ronniger: LC-ESI-MS/MS characterization and study of anti-proliferative effects of plant extract on AGS and HepG2 cancer cells

Kebede Taye Desta et al.

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2017)

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Article Plant Sciences

In vitro enzyme inhibitory properties, antioxidant activities, and phytochemical profile of Potentilla thuringiaca

Daniel M. Grochowski et al.

PHYTOCHEMISTRY LETTERS (2017)

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Review Plant Sciences

Bioactivities of Origanum vulgare L.: an update

Raffaele Pezzani et al.

PHYTOCHEMISTRY REVIEWS (2017)

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Article Pharmacology & Pharmacy

Cytotoxic and Enzyme Inhibitory Potential of Two Potentilla species (P-speciosa L. and P-reptans Willd.) and Their Chemical Composition

Sengul Uysal et al.

FRONTIERS IN PHARMACOLOGY (2017)

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Article Chemistry, Multidisciplinary

Antioxidant properties of several caffeic acid derivatives: A theoretical study

Alicja Urbaniak et al.

COMPTES RENDUS CHIMIE (2017)

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Article Food Science & Technology

Extraction, optimisation and characterisation of phenolics from Thymus vulgaris L.: phenolic content and profiles in relation to antioxidant, antidiabetic and antihypertensive properties

Muhammad H. Alu'datt et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)

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Article Agriculture, Multidisciplinary

Anti-adhesion activity of thyme (Thymus vulgaris L.) extract, thyme post-distillation waste, and olive (Olea europea L.) leaf extract against Campylobacter jejuni on polystyrene and intestine epithelial cells

Maja Sikic Pogacar et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)

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Article Agricultural Engineering

Postdistillation waste material of thyme (Thymus vulgaris L., Lamiaceae) as a potential source of biologically active compounds

Neda Gavaric et al.

INDUSTRIAL CROPS AND PRODUCTS (2015)

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Article Food Science & Technology

By-product of Lavandula latifolia essential oil distillation as source of antioxidants

Ines Mendez-Tovar et al.

JOURNAL OF FOOD AND DRUG ANALYSIS (2015)

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Article Biochemistry & Molecular Biology

ClustVis: a web tool for visualizing clustering of multivariate data using Principal Component Analysis and heatmap

Tauno Metsalu et al.

NUCLEIC ACIDS RESEARCH (2015)

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Article Agricultural Engineering

Polyphenol composition, antioxidant and bioplaguicide activities of the solid residue from hydrodistillation of Rosmarinus officinalis L.

O. Santana-Meridas et al.

INDUSTRIAL CROPS AND PRODUCTS (2014)

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Review Chemistry, Multidisciplinary

Chicoric acid: chemistry, distribution, and production

Jungmin Lee et al.

FRONTIERS IN CHEMISTRY (2013)

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Article Chemistry, Applied

Antioxidant properties and essential oil composition of Calamintha grandiflora L.

Diana Dobravalskyte et al.

FOOD CHEMISTRY (2012)

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Article Biochemistry & Molecular Biology

Chemical Characterization and Genetic Relationships among Ocimum basilicum L. Cultivars

Zlatko Liber et al.

CHEMISTRY & BIODIVERSITY (2011)

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Article Biochemistry & Molecular Biology

Leaf surface flavonoids in Iranian species of Nepeta (Lamiaceae) and some related genera

Z Jamzad et al.

BIOCHEMICAL SYSTEMATICS AND ECOLOGY (2003)

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Article Biochemistry & Molecular Biology

Monoterpene glucosides from Origanum syriacum

MS Kamel et al.

PHYTOCHEMISTRY (2001)

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Post-Distillation By-Products of Aromatic Plants from Lamiaceae Family as Rich Sources of Antioxidants and Enzyme Inhibitors

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