Rosemary (Rosmarinus officinalis L.) is a perennial herb in the family Lamiaceae, widely grown worldwide, and has many interesting bioactive components that improve human health. In this study, the antimicrobial and antioxidant activity of rosemary essential oil obtained by three extraction methods: Hydrodistillation, Steam Distillation, and Microwave-Assisted Hydrodistillation were assayed and compared. The chemical compositions of the essential oils were also determined. The compounds which were identified with high content included α-Pinene (18.317%, 23.455%, 25.667%), Eucalyptol (20.269%, 15.24%, 16.924%), Verbenone (11.56%, 10.111%, 11.881%) and Bornyl acetate (8.116%, 10.111%, 7.516%). The antioxidant activity was determined in vitro using the free radical capture method DPPH and ABTS. The antimicrobial activity of essential oils in the study was determined by agar disk diffusion assay. Among the three methods, rosemary essential oil obtained from (MAHD) showed better DPPH and ABTS free radical scavenging with IC50 values of 5.47±1.2 mg/mL and 0.66±0.02 mg/mL compared with rosemary essential oil obtained from (HD) was 14.13±11.3 mg/mL and 0.67±0.09 and (SD) was 27.77±1.0 mg/mL and 4.16±0.15 mg/mL. Notably, the results of the antimicrobial activity test of the three essential oils obtained in the study showed strong inhibitory development bacterial effects against S. aureus, E. coli, S. Typhimurium, and weaker against P. aeruginosa. Rosemary essential oil was obtained using the three methods with antioxidant and antimicrobial activity. Consequently, rosemary essential oil could be pharmaceutical native to plants with the potential to replace antibiotics and treat free radical diseases in the future.
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13 September 2023
ADVANCED TECHNOLOGIES IN CHEMICAL, CONSTRUCTION AND MECHANICAL SCIENCES: ICATCHCOME 2022
24–25 March 2022
Coimbatore, India
Research Article|
September 13 2023
Evaluation of antioxidant activity and antimicrobial activity of vietnamese rosemary (Rosmarinus officinalis L.) essential oils extracted by some extraction methods Available to Purchase
Nguyen Thanh Viet;
Nguyen Thanh Viet
a)
1
Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University
, Ho Chi Minh City 700000, Vietnam
2
Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University
, Ho Chi Minh City 700000, Vietnam
a)Corresponding author: [email protected]
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Tran Thi Kim Ngan;
Tran Thi Kim Ngan
1
Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University
, Ho Chi Minh City 700000, Vietnam
2
Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University
, Ho Chi Minh City 700000, Vietnam
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Le Xuan Tien;
Le Xuan Tien
3
Vietnam National University Ho Chi Minh City
, Ho Chi Minh City, Vietnam
4
Faculty of Chemical Engineering, Ho Chi Minh City University of Technology
, Ho Chi Minh City, Vietnam
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Nguyen Ngoc Quy
Nguyen Ngoc Quy
1
Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University
, Ho Chi Minh City 700000, Vietnam
5
Faculty of Pharmacy, Nguyen Tat Thanh University
, Ho Chi Minh City700000, Vietnam
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Nguyen Thanh Viet
1,2,a)
Tran Thi Kim Ngan
1,2
Le Xuan Tien
3,4
Nguyen Ngoc Quy
1,5
1
Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University
, Ho Chi Minh City 700000, Vietnam
2
Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University
, Ho Chi Minh City 700000, Vietnam
3
Vietnam National University Ho Chi Minh City
, Ho Chi Minh City, Vietnam
4
Faculty of Chemical Engineering, Ho Chi Minh City University of Technology
, Ho Chi Minh City, Vietnam
5
Faculty of Pharmacy, Nguyen Tat Thanh University
, Ho Chi Minh City700000, Vietnam
a)Corresponding author: [email protected]
AIP Conf. Proc. 2764, 020006 (2023)
Citation
Nguyen Thanh Viet, Tran Thi Kim Ngan, Le Xuan Tien, Nguyen Ngoc Quy; Evaluation of antioxidant activity and antimicrobial activity of vietnamese rosemary (Rosmarinus officinalis L.) essential oils extracted by some extraction methods. AIP Conf. Proc. 13 September 2023; 2764 (1): 020006. https://doi.org/10.1063/5.0144103
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