Document Type : Original Article
Authors
1
Food Technology Research Institute, Agriculture Research Center, Giza, Egypt.
2
Biochemistry Department, Faculty of Agriculture, Cairo University, Egypt.
3
Special Food and Nutrition Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt.
4
Biochemistry Department - Faculty of Agriculture - Cairo University - Giza - Egypt
Abstract
This study aims to evaluate the benefits of some herbs such as antioxidant, antibacterial, and anti-cancer activities of Lemongrass (Cymbopogon citratus), peppermint (Mentha longifolia), and wormwood (Artemisia absinthium) essential oils (EOs). The chemical composition was identified using the GC-MS technique. The total phenolic content and the antioxidant activities were monitored by radical scavenging assay (DPPH). Furthermore, the antibacterial properties were evaluated. The possible anti-cancer activity was determined in vitro against colon (HCT116), breast (MC7) cancer, and normal human lung cell lines. The results showed that the major compounds of lemongrass EO were neral, citral,β-myrcene and camphor, while peppermint were E-Menthone, pulegone, Z-menthone, 1,8 cineole and menthol. Moreover, wormwood EO vital constituents were artemisia ketone, camphor, camphene and α-pinene. Lemongrass and wormwood EOs contain the highest total phenolic content than peppermint. Wormwood EO has the highest antioxidant activity using DPPH (IC50= 0.689%). The inhibitory effect of lemongrass, peppermint, and wormwood EOs was higher against Gram-negative bacteria. Lemongrass and wormwood EOs showed the highest anti-cancer potential against HCT116 (IC50=77.413 and IC50=297.5 µg/ml, respectively). Lemongrass and wormwood EOs effectively inhibited the HCT116 cancer cell line's growth. We recommended using these plants, which act as antioxidants, antibacterial and anti-cancer, in the future.
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