Chemical, antioxidant, and antifungal analysis of oregano and thyme essential oils from Ecuador: Effect of thyme against Lasiodiplodia theobromae and its application in banana rot

Chemical, antioxidant, and antifungal analysis of oregano and thyme essential oils from Ecuador: Effect of thyme against Lasiodiplodia theobromae and its application in banana rot

The objective of this study was to evaluate the antioxidant capacity by spectrophotometric methods, the in vitro and in vivo antifungal effect against Lasiodiplodia theobromae and the constitution of the essential oils (EO) of oregano and thyme in comparison with their commercial counterparts. The r...

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Published in:Heliyon Vol. 10; no. 10; p. e31443
Main Authors: Pilozo, Glenda, Villavicencio-Vásquez, Mirian, Chóez-Guaranda, Ivan, Murillo, Damon Vera, Pasaguay, Cinthya Duarte, Reyes, Christofer Tomalá, Maldonado-Estupiñán, Maria, Ruiz-Barzola, Omar, León-Tamariz, Fabián, Manzano, Patricia
Format: Journal Article
Language:English
Published: England Elsevier Ltd 30-05-2024
Elsevier
Subjects:
Bioactivity
Botanical fungicide
Carvacrol
Phytosanitary control
Postharvest pathogen management
Thymol
Postharvest pathogen management
Carvacrol
Bioactivity
Phytosanitary control
Thymol
Botanical fungicide
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Abstract The objective of this study was to evaluate the antioxidant capacity by spectrophotometric methods, the in vitro and in vivo antifungal effect against Lasiodiplodia theobromae and the constitution of the essential oils (EO) of oregano and thyme in comparison with their commercial counterparts. The results showed by the EOs of extracted thyme (T-EO), commercial thyme (CT-EO), extracted oregano (O-EO) and commercial oregano (CO-EO), demonstrated antioxidant profiles with a radical neutralizing potential (DPPH•) of IC50: 1.11 ± 0.019; 1.08 ± 0.05; 40.56 ± 0.227 and 0.69 ± 0.004 mg/mL, respectively. They also revealed a ferric ion reducing capacity (FRAP) of 93.05 ± 0.52; 97.72 ± 0.42; 21.85 ± 0.57 and 117.24 ± 0.64 mg Eq Trolox/g. A reduction in β-carotene degradation of 65.71 ± 0.04; 51.97 ± 0.66; 43.58 ± 1.56 and 57.46 ± 1.56 %. A total phenol content (Folin-Ciocalteu) of 132.97 ± 0.77; 141.89 ± 2.56; 152.04 ± 0.10 and 25.66 ± 0.40 mg EGA/g. Chemical characterization performed by gas chromatography mass spectrometry (GC-MS) showed that the respective major components of the samples were thymol (T-EO: 45.78 %), thymol (CT-EO: 43.57 %), alloaromadendrene (O-EO: 25.17 %) and carvacrol (CO-EO: 62.06 %). Regarding antifungal activity, it was evident that at the in vitro level, both commercial EOs had a MIC of 250 ppm while the extracted thyme EO had a MIC of 500 ppm; In vivo studies demonstrated that the application of thyme EO had a behavior similar to the synthetic fungicide, slowing down rot in bananas under storage conditions. Finally, partial least squares discriminant analysis (PLS-DA) and heat maps suggest p-cymene, carvacrol, linalool, eucalyptol, 4-terpineol, (z)-β-terpineol, alkanhol, caryophyllene, β-myrcene, d-limonene, α-terpinene, α-terpineol, d-α-pinene, camphene, caryophyllene oxide, δ-cadinene, terpinolene and thymol as relevant biomarkers associated with the assessed bioactive properties demonstrating the potential of extracted essential oils for the development of a botanical biofungicide.
AbstractList The objective of this study was to evaluate the antioxidant capacity by spectrophotometric methods, the in vitro and in vivo antifungal effect against Lasiodiplodia theobromae and the constitution of the essential oils (EO) of oregano and thyme in comparison with their commercial counterparts. The results showed by the EOs of extracted thyme (T-EO), commercial thyme (CT-EO), extracted oregano (O-EO) and commercial oregano (CO-EO), demonstrated antioxidant profiles with a radical neutralizing potential (DPPH•) of IC 50 : 1.11 ± 0.019; 1.08 ± 0.05; 40.56 ± 0.227 and 0.69 ± 0.004 mg/mL, respectively. They also revealed a ferric ion reducing capacity (FRAP) of 93.05 ± 0.52; 97.72 ± 0.42; 21.85 ± 0.57 and 117.24 ± 0.64 mg Eq Trolox/g. A reduction in β-carotene degradation of 65.71 ± 0.04; 51.97 ± 0.66; 43.58 ± 1.56 and 57.46 ± 1.56 %. A total phenol content (Folin-Ciocalteu) of 132.97 ± 0.77; 141.89 ± 2.56; 152.04 ± 0.10 and 25.66 ± 0.40 mg EGA/g. Chemical characterization performed by gas chromatography mass spectrometry (GC-MS) showed that the respective major components of the samples were thymol (T-EO: 45.78 %), thymol (CT-EO: 43.57 %), alloaromadendrene (O-EO: 25.17 %) and carvacrol (CO-EO: 62.06 %). Regarding antifungal activity, it was evident that at the in vitro level, both commercial EOs had a MIC of 250 ppm while the extracted thyme EO had a MIC of 500 ppm; In vivo studies demonstrated that the application of thyme EO had a behavior similar to the synthetic fungicide, slowing down rot in bananas under storage conditions. Finally, partial least squares discriminant analysis (PLS-DA) and heat maps suggest p -cymene, carvacrol, linalool, eucalyptol, 4-terpineol, (z)-β-terpineol, alkanhol, caryophyllene, β-myrcene, d -limonene, α-terpinene, α-terpineol, d -α-pinene, camphene, caryophyllene oxide, δ-cadinene, terpinolene and thymol as relevant biomarkers associated with the assessed bioactive properties demonstrating the potential of extracted essential oils for the development of a botanical biofungicide.
The objective of this study was to evaluate the antioxidant capacity by spectrophotometric methods, the and antifungal effect against and the constitution of the essential oils (EO) of oregano and thyme in comparison with their commercial counterparts. The results showed by the EOs of extracted thyme (T-EO), commercial thyme (CT-EO), extracted oregano (O-EO) and commercial oregano (CO-EO), demonstrated antioxidant profiles with a radical neutralizing potential (DPPH•) of IC : 1.11 ± 0.019; 1.08 ± 0.05; 40.56 ± 0.227 and 0.69 ± 0.004 mg/mL, respectively. They also revealed a ferric ion reducing capacity (FRAP) of 93.05 ± 0.52; 97.72 ± 0.42; 21.85 ± 0.57 and 117.24 ± 0.64 mg Eq Trolox/g. A reduction in β-carotene degradation of 65.71 ± 0.04; 51.97 ± 0.66; 43.58 ± 1.56 and 57.46 ± 1.56 %. A total phenol content (Folin-Ciocalteu) of 132.97 ± 0.77; 141.89 ± 2.56; 152.04 ± 0.10 and 25.66 ± 0.40 mg EGA/g. Chemical characterization performed by gas chromatography mass spectrometry (GC-MS) showed that the respective major components of the samples were thymol (T-EO: 45.78 %), thymol (CT-EO: 43.57 %), alloaromadendrene (O-EO: 25.17 %) and carvacrol (CO-EO: 62.06 %). Regarding antifungal activity, it was evident that at the level, both commercial EOs had a MIC of 250 ppm while the extracted thyme EO had a MIC of 500 ppm; studies demonstrated that the application of thyme EO had a behavior similar to the synthetic fungicide, slowing down rot in bananas under storage conditions. Finally, partial least squares discriminant analysis (PLS-DA) and heat maps suggest -cymene, carvacrol, linalool, eucalyptol, 4-terpineol, (z)-β-terpineol, alkanhol, caryophyllene, β-myrcene, d-limonene, α-terpinene, α-terpineol, d-α-pinene, camphene, caryophyllene oxide, δ-cadinene, terpinolene and thymol as relevant biomarkers associated with the assessed bioactive properties demonstrating the potential of extracted essential oils for the development of a botanical biofungicide.
The objective of this study was to evaluate the antioxidant capacity by spectrophotometric methods, the in vitro and in vivo antifungal effect against Lasiodiplodia theobromae and the constitution of the essential oils (EO) of oregano and thyme in comparison with their commercial counterparts. The results showed by the EOs of extracted thyme (T-EO), commercial thyme (CT-EO), extracted oregano (O-EO) and commercial oregano (CO-EO), demonstrated antioxidant profiles with a radical neutralizing potential (DPPH•) of IC50: 1.11 ± 0.019; 1.08 ± 0.05; 40.56 ± 0.227 and 0.69 ± 0.004 mg/mL, respectively. They also revealed a ferric ion reducing capacity (FRAP) of 93.05 ± 0.52; 97.72 ± 0.42; 21.85 ± 0.57 and 117.24 ± 0.64 mg Eq Trolox/g. A reduction in β-carotene degradation of 65.71 ± 0.04; 51.97 ± 0.66; 43.58 ± 1.56 and 57.46 ± 1.56 %. A total phenol content (Folin-Ciocalteu) of 132.97 ± 0.77; 141.89 ± 2.56; 152.04 ± 0.10 and 25.66 ± 0.40 mg EGA/g. Chemical characterization performed by gas chromatography mass spectrometry (GC-MS) showed that the respective major components of the samples were thymol (T-EO: 45.78 %), thymol (CT-EO: 43.57 %), alloaromadendrene (O-EO: 25.17 %) and carvacrol (CO-EO: 62.06 %). Regarding antifungal activity, it was evident that at the in vitro level, both commercial EOs had a MIC of 250 ppm while the extracted thyme EO had a MIC of 500 ppm; In vivo studies demonstrated that the application of thyme EO had a behavior similar to the synthetic fungicide, slowing down rot in bananas under storage conditions. Finally, partial least squares discriminant analysis (PLS-DA) and heat maps suggest p-cymene, carvacrol, linalool, eucalyptol, 4-terpineol, (z)-β-terpineol, alkanhol, caryophyllene, β-myrcene, d-limonene, α-terpinene, α-terpineol, d-α-pinene, camphene, caryophyllene oxide, δ-cadinene, terpinolene and thymol as relevant biomarkers associated with the assessed bioactive properties demonstrating the potential of extracted essential oils for the development of a botanical biofungicide.
The objective of this study was to evaluate the antioxidant capacity by spectrophotometric methods, the in vitro and in vivo antifungal effect against Lasiodiplodia theobromae and the constitution of the essential oils (EO) of oregano and thyme in comparison with their commercial counterparts. The results showed by the EOs of extracted thyme (T-EO), commercial thyme (CT-EO), extracted oregano (O-EO) and commercial oregano (CO-EO), demonstrated antioxidant profiles with a radical neutralizing potential (DPPH•) of IC50: 1.11 ± 0.019; 1.08 ± 0.05; 40.56 ± 0.227 and 0.69 ± 0.004 mg/mL, respectively. They also revealed a ferric ion reducing capacity (FRAP) of 93.05 ± 0.52; 97.72 ± 0.42; 21.85 ± 0.57 and 117.24 ± 0.64 mg Eq Trolox/g. A reduction in β-carotene degradation of 65.71 ± 0.04; 51.97 ± 0.66; 43.58 ± 1.56 and 57.46 ± 1.56 %. A total phenol content (Folin-Ciocalteu) of 132.97 ± 0.77; 141.89 ± 2.56; 152.04 ± 0.10 and 25.66 ± 0.40 mg EGA/g. Chemical characterization performed by gas chromatography mass spectrometry (GC-MS) showed that the respective major components of the samples were thymol (T-EO: 45.78 %), thymol (CT-EO: 43.57 %), alloaromadendrene (O-EO: 25.17 %) and carvacrol (CO-EO: 62.06 %). Regarding antifungal activity, it was evident that at the in vitro level, both commercial EOs had a MIC of 250 ppm while the extracted thyme EO had a MIC of 500 ppm; In vivo studies demonstrated that the application of thyme EO had a behavior similar to the synthetic fungicide, slowing down rot in bananas under storage conditions. Finally, partial least squares discriminant analysis (PLS-DA) and heat maps suggest p-cymene, carvacrol, linalool, eucalyptol, 4-terpineol, (z)-β-terpineol, alkanhol, caryophyllene, β-myrcene, d-limonene, α-terpinene, α-terpineol, d-α-pinene, camphene, caryophyllene oxide, δ-cadinene, terpinolene and thymol as relevant biomarkers associated with the assessed bioactive properties demonstrating the potential of extracted essential oils for the development of a botanical biofungicide.
ArticleNumber e31443
Author Villavicencio-Vásquez, Mirian
Pasaguay, Cinthya Duarte
León-Tamariz, Fabián
Ruiz-Barzola, Omar
Pilozo, Glenda
Maldonado-Estupiñán, Maria
Chóez-Guaranda, Ivan
Murillo, Damon Vera
Manzano, Patricia
Reyes, Christofer Tomalá
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  orcidid: 0000-0002-4308-9514
  surname: Pilozo
  fullname: Pilozo, Glenda
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  surname: Villavicencio-Vásquez
  fullname: Villavicencio-Vásquez, Mirian
  organization: Centro de Investigaciones Biotecnológicas del Ecuador, ESPOL Polytechnic University, ESPOL, Campus Gustavo Galindo, Km. 30.5 Vía Perimetral, Guayaquil, 090902, Ecuador
– sequence: 3
  givenname: Ivan
  surname: Chóez-Guaranda
  fullname: Chóez-Guaranda, Ivan
  organization: Centro de Investigaciones Biotecnológicas del Ecuador, ESPOL Polytechnic University, ESPOL, Campus Gustavo Galindo, Km. 30.5 Vía Perimetral, Guayaquil, 090902, Ecuador
– sequence: 4
  givenname: Damon Vera
  surname: Murillo
  fullname: Murillo, Damon Vera
  organization: Facultad de Ciencias Naturales y Matemáticas, ESPOL Polytechnic University, ESPOL, Campus Gustavo Galindo, Km. 30.5 Vía Perimetral, Guayaquil, 090902, Ecuador
– sequence: 5
  givenname: Cinthya Duarte
  surname: Pasaguay
  fullname: Pasaguay, Cinthya Duarte
  organization: Facultad de Ciencias Naturales y Matemáticas, ESPOL Polytechnic University, ESPOL, Campus Gustavo Galindo, Km. 30.5 Vía Perimetral, Guayaquil, 090902, Ecuador
– sequence: 6
  givenname: Christofer Tomalá
  surname: Reyes
  fullname: Reyes, Christofer Tomalá
  organization: Facultad de Ciencias Naturales y Matemáticas, ESPOL Polytechnic University, ESPOL, Campus Gustavo Galindo, Km. 30.5 Vía Perimetral, Guayaquil, 090902, Ecuador
– sequence: 7
  givenname: Maria
  surname: Maldonado-Estupiñán
  fullname: Maldonado-Estupiñán, Maria
  organization: Facultad de Ciencias Naturales y Matemáticas, ESPOL Polytechnic University, ESPOL, Campus Gustavo Galindo, Km. 30.5 Vía Perimetral, Guayaquil, 090902, Ecuador
– sequence: 8
  givenname: Omar
  surname: Ruiz-Barzola
  fullname: Ruiz-Barzola, Omar
  organization: Facultad de Ciencias Naturales y Matemáticas, ESPOL Polytechnic University, ESPOL, Campus Gustavo Galindo, Km. 30.5 Vía Perimetral, Guayaquil, 090902, Ecuador
– sequence: 9
  givenname: Fabián
  surname: León-Tamariz
  fullname: León-Tamariz, Fabián
  organization: University of Cuenca, Universidad de Cuenca, Departamento de Biociencias, Facultad de Ciencias Químicas, Campus Central Av. 12 de Abril, Cuenca, Ecuador
– sequence: 10
  givenname: Patricia
  orcidid: 0000-0003-3189-6455
  surname: Manzano
  fullname: Manzano, Patricia
  email: pmanzano@espol.edu.ec
  organization: Facultad de Ciencias de la Vida, ESPOL Polytechnic University, ESPOL, Campus Gustavo Galindo, Km. 30.5 Vía Perimetral, Guayaquil, 090902, Ecuador
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Issue 10
Keywords Postharvest pathogen management
Carvacrol
Bioactivity
Phytosanitary control
Thymol
Botanical fungicide
Language English
License This is an open access article under the CC BY-NC license.
2024 The Authors. Published by Elsevier Ltd.
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Snippet The objective of this study was to evaluate the antioxidant capacity by spectrophotometric methods, the in vitro and in vivo antifungal effect against...
The objective of this study was to evaluate the antioxidant capacity by spectrophotometric methods, the and antifungal effect against and the constitution of...
The objective of this study was to evaluate the antioxidant capacity by spectrophotometric methods, the in vitro and in vivo antifungal effect against...
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SubjectTerms Bioactivity
Botanical fungicide
Carvacrol
Phytosanitary control
Postharvest pathogen management
Thymol
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Title Chemical, antioxidant, and antifungal analysis of oregano and thyme essential oils from Ecuador: Effect of thyme against Lasiodiplodia theobromae and its application in banana rot
URI https://dx.doi.org/10.1016/j.heliyon.2024.e31443
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