Studies on anti-microbial, anti-oxidation, and anti-inflammatory activities of Rosemary essential oils in different seasons

• Main Authors: Sin-yi Li, 李欣怡
• Other Authors: Mei-lin Tsai
• Format: Others
• Language: zh-TW
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/19097068308622493818

碩士 === 嘉南藥理科技大學 === 化妝品科技研究所 === 98 === Rosemary (R. officinalis L.) belongs to the Lamiaceae family. Rosemary essential oil is used for several pharmaceutical applications, as cardiovascular diseases, hepatoprotection. It also has many biological activities such as anti-inflammation, antitumor, anticancer. Essential oil is a secondary metabolites of plant. The components of essential oil are affected by soil, temperature, climate, sunlight and harvest season. In this study, three species of rosemary including Rosmarinus officinalis L, Rosmarinus officinalis Rex and Rosmarinus officinalis Prostratus were harvested in the spring (March) and Autumn (October). The essential oils were extracted and analyzed. Different harvest seasons influenced the compositions of rosemary essential oils by GC-MS. All the test essential oils had antimicrobial activities against P. acnes, S. aureus, E. coli, P. aeruginosa, C. albicans and P. ovale. In DPPH test, the essential oils from Rosmarinus officinalis L and Rosmarinus officinalis “Prostratus” collected in autumn showed higher scavenging properties than those collected in spring. However, the essential oils harvested in spring revealed higher antioxidant activities than those harvested in autumn by β-carotene bleaching test. The Rosmarinus officinalis “Prostratus” essential oil from Spring expressed the greatest NO scavenging effect on Griess method. In the assay of anti-inflammatory activity, Rosmarinus officinalis L from Spring represented the greatest inhibitory effect on 5-lipoxygense among six essential oils.