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KMID : 0380620180500050535
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 5 p.535 ~ p.542
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Antioxidant, antibacterial, antifungal, and anti-inflammatory effects of 15 tree essential oils
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Jo Se-Jin
Park Mi-Jin
Guo Rui Hong
Park Jung-Up
Yang Ji-Yoon
Kim Jae-Woo
Lee Sung-Sook
Kim Young-Ran
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Abstract
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The current study investigated the beneficial effects of 15 essential oils isolated from tree branches, leaves, and flowers. Among these oils, clove bud and Illicium anisatum oils showed the most potent anti-oxidant effects on 1,1- diphenyl-2-picrylhydrazyl and 2,2'azinbis-(3-ethyl-benzothiazoline-6-sulfonic acid) radical scavenging activities. Next, we evaluated the antibacterial effects of 15 essential oils on Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7, Salmonella typhimurium, and Streptococcus mutans. Clove bud significantly decreased growth of 5 bacterial strains. In addition, clove bud, Magnolia kobus, Picea abies and Chamaecyparis obtuse significantly reduced growth of the fungi, Aspergillus fumigatus, Aspergillus ochraceus, Candida albicans and Trichophyton rubrum. Additionally, clove bud also remarkably reduced the expression of cyclooxygenase-2 and inducible NO synthase in lipopolysaccharide-activated RAW264.7 cells. These results indicate that essential oils isolated from trees, which exhibit antioxidant, antibacterial, antifungal and anti-inflammatory properties, may be potentially useful in the development of cosmetic ingredients.
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KEYWORD
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essential oil, antioxidant, antibacterial, antifungal, anti-inflammatory
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