Search Results (59)

Knowledge about the composition (volatile and non-volatile) and functionality of natural extracts from Mediterranean plants serves as a basis for their further application. In this study, five selected plants were used for the extraction of plant metabolites. Leaves and flowers of Critmum maritimum, Rosmarinus officinalis, Olea europea, Phylliera latifolia and Mellisa officinalis were collected, and a total of 12 extracts were prepared. Extractions were performed under microwave-assisted conditions, with two solvent types: water (W) and a hydroalcoholic (ethanolic) solution (HA). Detailed extract analysis was conducted. Phenolics were analyzed by detecting individual bioactive compounds using high-performance liquid chromatography and by calculating total phenolic and total flavonoid content through spectrophotometric analysis. Higher concentrations of total phenolics and total flavonoids were obtained in the hydroalcoholic extracts, with the significantly highest total phenolic and flavonoid values in the rosemary hydroalcoholic extract (3321.21 mg_GAE/L) and sea fennel flower extract (1794.63 mg_QE/L), respectively; and the lowest phenolics in the water extract of olive leaves (204.55 mg_GAE/L) and flavonoids in the water extracts of sea fennel leaves, rosemary, olive and mock privet (around 100 mg_QE/L). Volatile organic compounds (VOC) were detected using HS-SPME/GC–MS (Headspace Solid-Phase Microextraction coupled with Gas Chromatography-Mass Spectrometry), and antioxidant capacity was estimated using DPPH (2,2-diphenyl-1-picrylhydrazyl assay) and FRAP (Ferric Reducing Antioxidant Power) methods. HS-SPME/GC–MS analysis of samples revealed that sea fennel had more versatile profile, with the presence of 66 and 36 VOCs in W and HA sea fennel leaf extracts, 52 and 25 in W and HA sea fennel flower extracts, 57 in rosemary W and 40 in HA, 20 in olive leaf W and 9 in HA, 27 in W mock privet and 11 in HA, and 35 in lemon balm W and 10 in HA extract. The lowest values of chlorophyll a were observed in sea fennel leaves (2.52 mg/L) and rosemary (2.21 mg/L), and chlorophyll b was lowest in sea fennel leaf and flower (2.47 and 2.25 mg/L, respectively), while the highest was determined in olive (6.62 mg/L). Highest values for antioxidant activity, determined via the FRAP method, were obtained in the HA plant extracts (up to 11,216 mg_AAE/L for lemon balm), excluding the sea fennel leaf (2758 mg_AAE/L) and rosemary (2616 mg_AAE/L). Considering the application of these plants for fresh fish preservation, antimicrobial activity of water extracts was assessed against Vibrio fischeri JCM 18803, Vibrio alginolyticus 3050, Aeromonas hydrophila JCM 1027, Moraxella lacunata JCM 20914 and Yersinia ruckeri JCM 15110. No activity was observed against Y. ruckeri and P. aeruginosa, while the sea fennel leaf showed inhibition against V. fisheri (inhibition zone of 24 mm); sea fennel flower was active against M. lacunata (inhibition zone of 14.5 mm) and A. hydrophila (inhibition zone of 20 mm); and rosemary and lemon balm showed inhibition only against V. fisheri (inhibition zone from 18 to 30 mm). This study supports the preparation of natural extracts from Mediterranean plants using green technology, resulting in extracts rich in polyphenolics with strong antioxidant potential, but with no clear significant antimicrobial efficiency at the tested concentrations. Full article

Prostate cancer is one of the most prevalent cancer types diagnosed in older men. Investigations into traditional medicines like Rosmarinus officinalis L., popularly known as rosemary, are a current research interest due to its anti-cancer properties. This study investigates the cytotoxicity of aqueous and ethanolic rosemary leaf extracts in DU-145 cells and the interaction of its active metabolites with key prostate cancer targets using an in silico approach. The water extract of rosemary leaves showed greater cytotoxicity than the ethanol extract, with IC₅₀ values of 1.4140 ± 0.1138 mg/mL and 1.8666 ± 0.0367 mg/mL, respectively; the highest cytotoxic effects for both extracts were observed at 5 mg/mL. These findings indicate significant cytotoxic differences based on concentration and solvent. Network pharmacology identified 37 genes linked to prostate adenocarcinoma, highlighting key genes like EGFR, TP53, ERBB2, IGFBP3, MMP-2, MMP-9, HDAC6, PDGFRB, and FGFR1. Molecular dynamics simulations and binding energy calculations revealed strong interactions between carnosol and rosmarinic acid with these targets, with TP53–carnosol showing the most stable conformation. Rosmarinic acid was identified as a promising candidate due to its low toxicity. This study demonstrates the potential anti-prostate cancer properties of rosemary leaf extracts for further investigations on the development of drugs against prostate cancer. Full article

The current study researched the biostimulant impacts of a natural-based solution (NBS) that contained eucalyptus and rosemary essential oils on cucumber crops. The effects of NBS (one time-NBS1; two times-NBS2) application on plant development and physiological attributes (chlorophylls, stomatal conductance), total phenolics, non-enzymatic and enzymatic antioxidant activities, leaf minerals content, cucumber quality attributes at harvest and after one-week storage were assessed through experiments. NBS1 spraying was less effective than NBS2 application because it resulted in a decrease in mineral accumulation (like reduced nitrogen) and other physiological characteristics (like chlorophylls). The plants’ enhanced oxidative stress and activation of several enzymatic antioxidant systems were reflected in the use of a commercial solution (CS) based on amino acids and biostimulants, which also boosted stomatal conductance, reduced nitrogen, calcium, and magnesium accumulation, and antioxidant capacity. No differences were found in plant height, number of leaves, plant biomass, chlorophyll fluorescence, total phenols, and various fruit quality attributes, including firmness, fresh weight, respiration rates, total soluble solids, ascorbic acid, decay, and marketability among the treatments. In fact, the effects of both CS and NBS treatment on cucumber plants and fruits were less pronounced, suggesting that more than two applications should be explored in the future. Full article

This study was conducted to assess the antioxidant potential of polyphenolic extracts from Rhizophora mucronata and Avicennia marina as natural preservatives in comparison with synthetic butylated hydroxytoluene (BHT) and rosemary extract. Antioxidant activities were assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH), oxygen radical absorbance capacity (ORAC), and total phenolic content (TPC). Extracts were blended into linseed oil and evaluated for oxidative stability using a 15-day Schaal oven test. Physicochemical analyses, including peroxide value (PV), acid index (AI), p-anisidine value (p-AnV), and thiobarbituric acid reactive substances (TBARS), showed that mangrove-treated oils exhibited the highest stability against oxidation compared to the negative and positive controls. R. mucronata mature leaves presented the highest DPPH inhibition (93.40%) and the lowest TBARS value (0.33 ± 0.0 mg MDA/kg of oil) on day 11. Fluorescence spectroscopy provided complementary and valuable information. Statistical analysis using factorial discriminant analysis (FDA) achieved a classification accuracy of 91.43%, underlining the different oxidative profiles of the treated samples. These findings demonstrated the potential of extracts from mangrove plants as a sustainable alternative to synthetic antioxidants for food preservation. Future studies should explore broader food applications using advanced analytical techniques to optimize their efficiency and performing a series of toxicity evaluations. Full article

Phenolic antioxidant intake is encouraged to prevent oxidative damage, and antioxidant synergy is considered an advantage in adding polyphenols from varied plants. This study investigated the antioxidant and synergistic interactions among olive leaf (OL), bay laurel (BL), and rosemary (RL) leaf powder mixture (LPM: OL + BL + RL), using in vitro chemical tests [TPC, ORAC, TEAC-ABTS, FRAP; combination index (CI)], and in vivo validation on blood oxidative status, metabolic profile, and intestinal histomorphology in laying hens. The in vitro study indicated a whole higher antioxidant capacity for the LPM than respective single/double-leave combinations. The LPM CI value (IC50, 0.60) indicated a synergistic effect compared to the binary combinations. Thus, the LPM was validated in vivo through dietary supplementation on sixty Lohmann Brown hens (30 weeks old), reared in an indoor–outdoor rearing system divided. The hens were allocated into two experimental groups (n. 30): basal control diet group; and diet supplemented group with 6 g/kg feed of LPM) containing OL, BL, and RL (respectively, at 65.7%:18.9%:15.4%), for 60 days. The LPM improved (p < 0.05) the oxidative status (TAS, FRAP; ROMs, TBARs) and vitamin E level, metabolic and immunological profiles, and it induced region-specific changes in the morphology and carbohydrate composition of mucins along intestinal tracts of the animals. These findings could provide a valuable strategy for identifying synergistic combinations in functional feed formulations for laying hens. Full article

Rosemary (Salvia rosmarinus) is a world-famous plant frequently subjected to various environmental stresses. Heat Shock Transcription Factor (HSF) has been shown to be essential for plant growth and for resistance to environmental stresses. This study utilized bioinformatics techniques to identify the SrHSF gene family in the rosemary genome. A total of 49 SrHSFs were detected, unevenly distributed across 12 chromosomes. The SrHSF genes were classifiable into 3 subfamilies and contained in 14 subgroups. They were relatively conserved during the evolutionary process based on gene structure and conserved motif analysis. There were 22 kinds of cis-acting elements in the promoter regions of SrHSF genes, mostly related to hormones, stress, growth, and development. The interactions among 16 highly conserved SrHSF proteins were also identified. Gene collinearity analysis showed that 51 segmental duplication events were undergone among 41 SrHSF genes. Ka/Ks ratios were all less than 1, suggesting a purifying selection of SrHSF homologous genes. The expression pattern of SrHSF genes revealed that the majority of them are highly expressed in the secondary stems. After 0.1% MeJA treatment, SrHSF36 and SrHSF11 showed a significant upregulation in leaves. This research provides valuable insights into the functions and regulatory mechanisms of the SrHSF gene family. Full article

The aim of the research was to determine the yield, chemical composition and free radical-scavenging activity of the essential oils (EOs) in the leaves and fruit of wild-grown bay (Laurus nobilis L.) and rosemary(Rosmarinus officinalis L.)from the Montenegro coast. The bay essential oil (BEO) yield was 0.88% in fruit and 2.65% in the leaves. The rosemary essential oil (REO) yield was 1.30%. BEOs obtained from the leaves and fruit display different compositions. Fifty components were identified in leaf BEO, with 1,8-cineole (39.4%), linalool (13.9%), α-terpinyl acetate (11.2%), sabinene (6.7%) and methyl eugenol (5.7%) being the most abundant ones. Fifty-five components were isolated from fruit BEO, with 1,8-cineole (34.2%), α-pinene (6.6%), sabinene (6.1%) and β-bisabolene (5.8%) being the main components. Twenty-seven components were identified in leaf REO, with the main components being camphor (31.9%), borneol (12.2%), 1,8-cineole (11.3%) and myrcene (10.7%). The BEOs isolated from leaves (EC₅₀ value of 1.43 mg/mL) and fruit (EC₅₀ value of 3.74 mg/mL) showed stronger antioxidant activity than REO (EC₅₀ value of 5.00 mg/mL) during an incubation time of 20 min. The results obtained for the bay and rosemary EOs from Montenegro highlight their potential not only for culinary purposes but also as a source of antioxidants and for use in the food and pharmaceutical industries. Full article

In two laboratory trials, natural products, including freshly picked leaves from spearmint, rosemary, and tansy plants, a water extract from soybean plants, peels from a common cucumber, and 1% peppermint oil in hexane, were placed in a moist harborage preferred by Argentine ants, Linepithema humile (Mayr), and the number of ants entering the harborage after two and four hours was counted. None of the recommended home remedies (tansy, cucumber, or soybean extract) deterred ants from an attractive, moist harborage in either trial, even when the quantity of these treatments was increased 4- to 10-fold. Freshly picked leaves from rosemary and spearmint plants deterred ants from harboring, and the 1% peppermint oil was the most deterrent of all treatments. Full article

Bacterial cellulose (BC) is a biodegradable polymer resembling paper after being dried. It finds a growing number of applications in many branches of industry and in medicine. In the present study, BC was produced after Gluconacetobacter hansenii ATCC 23769 strain culture and used as a matrix for plant extracts (tulsi, brahmi, lemon, blackberry, nettle root, and nettle leave) and essential oils (cinnamon, sage, clove, mint, thyme, lemongrass, rosemary, lemon, anise, tea tree, lime, grapefruit, and tangerine), and the antimicrobial properties of these biomaterials was determined. The growth-inhibiting effects of plant extracts and essential oils combined with BC were analyzed against five Cronobacter species isolated from food matrix and two reference strains from the ATCC (513229 and 29544). Additional analyses were conducted for BC water activity and for its capability to absorb biologically active plant compounds. The cellulose matrix with a 50% extract from brahmi was found to effectively inhibit the growth of the selected Cronobacter strains. The other plant water extracts did not show any antimicrobial activity against the tested strains. It was demonstrated that BC soaked with thyme essential oil was characterized with the strongest antimicrobial activity in comparison to the other tested EOs. These study results indicate the feasibility of deploying BC impregnated with natural plant components as an active and environmentally-friendly packaging material. Full article

The food industry is developing intensively, and products that, with their characteristics, enrich the food taste and aroma are widely used in the culinary arts. White wine vinegar is often used as a food condiment and as dressing in salads. This research aims to explore the impact of the maceration of selected aromatic plants on the organoleptic properties, bioactive compounds, and sensory profile of white wine vinegar. The plants selected for white wine (cv ‘Malvazija istarska’) vinegar aromatization were rosemary (Rosmarinus officinalis L.) and thyme (Thymus serpyllum L.) dried leaves and black elder (Sambucus nigra L. ssp. nigra) flowers (elderflowers). Vinegar flavored with rosemary had more pronounced pinewood and herbal aromas, while spicy aromas dominated the vinegar with thyme. The elderflower-flavored vinegar, on the other hand, was characterized by a floral and fruity aroma. Among the analyzed vinegars, white wine vinegar flavored with elderflower had the highest polyphenolic content. Full article

The increasing demand for natural bioactive ingredients extracted from Aromatic and Medicinal Plants (AMPs) has produced disposal problems associated with residual solid waste. One of the main sectors interested in the exploitation of AMPs is the Essential Oils (EOs) industry. Despite EOs being the main commodity in the EOs industry, they only represent a small part of AMPs, generally less than 5% (w/w). This results in the production of a remarkable quantity of biomass that has no apparent commercial value and is therefore underestimated and underutilized by the EOs industry. Among AMPs, Rosmarinus officinalis L., commonly known as rosemary and belonging to the Lamiaceae family, is an aromatic plant endemic to the coastal area of the Mediterranean region but spread worldwide. Rosemary can be cultivated or grow wild as an ornamental evergreen shrub. Their leaves are usually used fresh or dried to flavor foods, mostly in traditional Mediterranean gastronomy, and recently, rosemary extracts were approved for use as food additives in Europe. The antioxidant activity of rosemary leaves has been acknowledged and is ascribed to EOs and polyphenolic compounds. To the best of our knowledge, the optimization of polyphenol recovery from rosemary residues after EO extraction has not yet been investigated. Hence, for the present study, EO extraction from rosemary leaves was performed using the hydro-distillation method, and the antioxidant (EC₅₀) and sun-protective (measured in SPF) activities were evaluated. The polyphenolic fraction was extracted from the rosemary residue under specific experimental variables. In particular, tests were conducted at different extraction times (15 min, 30 min, and 60 min), temperatures (25 °C, 40 °C, 50 °C, 60 °C, and 70 °C), and ethanol concentrations (50%, 60%, 70%, and 80%). In this study, an EO yield of 1.57% was obtained, and the EO had an EC₅₀ value of 240.39 µL/mL and a SPF of 2.55. The maximum amount of polyphenols extracted from the rosemary residue was 24.14 mg GAE/g DW, achieved by using an 80% ethanolic solution at 70 °C for 60 min. This preliminary study reveals how the exploitation and consequential valorization of AMP solid waste may represent new answers for circular economy strategies adopted by European countries. Full article

Nowadays, there is a high demand in many industrial countries for healthy foods and sustainable products and so to explore innovative food technologies, such as fortification with bioactive compounds such as antioxidants and polyphenols, that may be sourced from herbs or by-products. This study’s objective was to explore the fortification of refined olive oils with natural bioactive compounds such as the herbs rosemary (Rosmarinus officinallis, L.), basil (Ocimum basillicum, L.), sage (Salvia officinalis, L.), lemon balm (Melissa oficinallis, L.), St. John’s wort (Hypericum perforatum, L.), pink savory (Satureja thymbra, L.), dittany (Origanum dictamnus, L.), and by-products such as pomace from olives, olive leaves (Olea europaea, L.), orange peel (Citrus aurantium, L.), lemon peel (Citrus limon, L.), pomegranate peel (Punica granatum, L.), and mandarin peel (Citrus reticulata). The fortification of the refined olive oils was performed with the use of different methodologies such as conventional maceration (CM), incubation shaking maceration (ISM), and ultrasound-assisted maceration (UAM). Folin–Ciocalteau (FOLIN) and Ferric-Reducing Antioxidant Power (FRAP) assays were used to measure their total phenolic content and antioxidant capacity. All methods demonstrated that the temperature, sample concentration, and time of maceration are considered of high importance in the fortification of refined olive oil. In vitro digestion process showed the bioavailability of the antioxidant and phenolic compounds in the fortified olive oil that ranged from 4.84% to 53.11%. Furthermore, the refined olive oils fortified with pomace, basil, St. John’s wort, and pomegranate peel presented the highest antioxidant and phenolic predicted bioavailability indices during the in vitro process compared to the control refined olive oil. Finally, fortification with natural herbs or by-products can be considered an innovative method for the enhancement of the nutritional value of refined olive oils. Full article

Essential oils from Mediterranean wild plants are widely used, but the hydrodistillation residues produced in parallel with these essential oils are significantly understudied and underexploited. Since there are only fragmentary data in the literature, we have, for the first time, systematically analyzed the chemical composition of the by-products obtained after hydrodistillation of sage, bay laurel, and rosemary leaves, i.e., hydrolates, water residues, and solid residues. The chemical composition of the hydrolates changed compared to their respective essential oils towards the dominance of more hydrophilic, oxygenated compounds, such as camphor in sage, 1,8-cineole in bay laurel, and berbenone in rosemary. However, some compounds, mostly sesquiterpenes, which were present in considerable amounts in essential oils, were absent or only present in very small amounts in the hydrolates. Furthermore, both the water and the solid residues were rich in polyphenols, such as procyanidins in bay laurel and rosmarinic acid in rosemary and sage. In conclusion, we demonstrate the valuable chemical composition of sage, rosemary, and bay laurel hydrodistillation by-products and discuss a wide range of their possible applications. Full article

Olive oil, a fundamental component of the Mediterranean diet, is recognized as a functional food due to its health-promoting composition. The concentration of phenolic compounds in olive oil is influenced by various factors such as genetics, agro-climatic conditions, and technological processes. Therefore, to ensure an ideal intake of phenolics through the diet, it is recommended to produce functional enriched olive oil that contains a high concentration of bioactive compounds. The co-extraction technique is used to create innovative and differentiated products that promote the sensory and health-related composition of oils. To enrich olive oil, various natural sources of bioactive compounds can be used, including raw materials derived from the same olive tree such as olive leaves, as well as other compounds from plants and vegetables, such as herbs and spices (garlic, lemon, hot pepper, rosemary, thyme, and oregano). The development of functional enriched olive oils can contribute to the prevention of chronic diseases and improve consumers’ quality of life. This mini-review compiles and discusses relevant scientific information related to the development of enriched olive oil using the co-extraction technique and its positive effects on the health-related composition of oils. Full article

The goal of this study was to observe the neighbor effect of Gorse, a plant of the Fabaceae family, on three typical species of Mediterranean shrubland: kermes oak, white Cistus and rosemary. For this purpose, a hyperspectral analysis and the application of vegetation indices (VIs) were carried out. We provide the spectral signature of Gorse, which differs mainly from that of its companion species in the band between 700 and 1350 nm. This supposed Gorse effect was tested in natural conditions and in conditions of forced drought to simulate the effects of the climate change predicted for the Mediterranean Basin. Field spectrometry demonstrated the existence of such interactions between the four species. In control stands, the presence of Gorse significantly modifies the spectral responses of kermes, white Cistus and rosemary, mainly in the near-infrared region (700–1350 nm). Both tri- and tetra-specific plant assemblages also exhibited spectral changes, suggesting an indirect effect of Gorse. Under drought conditions, one-way ANOVA followed by Fisher’s LSD test led us to identify the features involved in plants’ coexistence with Gorse. The Cistus albidus reflectance spectrum was clearly increased in the presence of Gorse in rain-exclusion conditions. The application of several VIs allowed us to extract new information on the variation of spectral signatures. Unexpectedly, nitrogen supply by Gorse was not shown, except for Cistus, as shown by the VI NDVI (N) analysis. However, this study proved that Gorse can modify the behavior of its companion species in controls, but also in drought conditions, by increasing their photosynthesis activity (NIRvP) and water content (ratio R975/R900). Gorse therefore appears as a key species in the ecosystem of the Mediterranean shrubland, but its high vulnerability to drought leaves a vacant ecological niche in plant communities. While the spectral reflectance increases linearly with the specific richness in the lack of any disturbance, by contrast, climate aridification imposes a double reciprocal profile. This clearly means that multispecific plant communities cope better with climate change. Nevertheless, knowledge of the underlying mechanisms requires further structural, chemical, and biochemical investigation. Full article