Kurt Kitzing Co.

Wallerstein, Germany

Kurt Kitzing Co.

Wallerstein, Germany
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Schmidt E.,University of Vienna | Wanner J.,Kurt Kitzing Co. | Hoferl M.,University of Vienna | Jirovetz L.,University of Vienna | And 5 more authors.
Natural Product Communications | Year: 2012

The essential oils of four chemotypes of Thymus vulgaris L. (Lamiaceae) were analyzed for their composition and antibacterial activity to assess their different properties. GC-MS and GC-FID analyses revealed that the essentials oils can be classified into the chemotypes thymol (41.0% thymol), geraniol (26.4% geraniol), linalool (72.5% linalool) and 4-thujanol/terpinen-4-ol (42.2% cis- and 7.3% trans-sabinene hydrate, 6.5 % terpinen-4-ol). The olfactory examination confirmed the explicit differences between these chemotypes. Furthermore, antibacterial activity was investigated against several strains of two Gram-positive (Brochothrix thermosphacta and Staphylococcus aureus) and four Gram-negative food-borne bacteria (Escherichia coli, Salmonella abony, Pseudomonas aeruginosa and P. fragi). All essential oil samples were demonstrated to be highly effective against Gram-positive strains, whereas the impact on Gram-negative microorganisms was significantly smaller, but still considerable. The results obtained indicate that, despite their different properties, the essential oils of selected T. vulgaris chemotypes are potent antimicrobials to be employed as useful additives in food products as well as for therapeutic applications.


Bahri F.,University of Mostaganem | Romane A.,Cadi Ayyad University | Hoferl M.,University of Vienna | Wanner J.,Kurt Kitzing Co. | And 2 more authors.
Journal of Essential Oil Research | Year: 2016

This study evaluates the chemical composition and antimicrobial activity of essential oils of Tetraclinis articulata (Vahl) Masters from Algeria. The essential oils of fresh and dried leaves were analyzed by GC-FID and GC-MS, identifying sixty-two and fifty-four volatile compounds representing 88% and 98% of the total essential oil composition, respectively. The main compounds of T. articulata essential leaf oils were α-pinene (36.1% in fresh, 44.1% in dried leaves), camphor (1.7%/20.1%), bornyl acetate (18.3%/3.1%), limonene (2.9%/5.0%), borneol (2.3%/3.1%), myrcene (2.2%/2.9%), β-caryophyllene (2.3%/1.3%) and camphene (1.5%/1.8%). The antimicrobial activity of T. articulata essential oils were tested against clinical isolates of Staphylococcus aureus, Escherichia coli, Proteus mirabilis, Klebsiella pneumoniae, Pseudomonas aeruginosa and Candida albicans, responsible for nosocomial infections. Essential oils of T. articulata were active on all pathogenic strains tested. © 2015 Taylor and Francis.


Hoferl M.,University of Vienna | Jirovetz L.,University of Vienna | Schmidt E.,University of Vienna | Wanner J.,Kurt Kitzing Co. | And 3 more authors.
Ernahrung | Year: 2013

Various species of Thymus L. are used for medical, flavouring and food preservation purposes. In the current study, the essential oils of inflorescences and leaves of four thyme species (T. broussonetii, T. pallidus, T. maroccanus and T. satureioides) from South-Western Morocco were analysed by simultaneous GC-FID and GC-MS. The main compound was carvacrol, except for T. pallidus (p-cymene) and T. satureioides leaves (borneol). Additionally, antibacterial activities were assessed by agar diffusion and agar dilution assay. Although the essential oils affected most of the Gram-negative test strains on a mediocre level, they exhibited strong activities against Gram-positive bacteria and several Gram-negative bacteria, thus supporting the traditional fields of application of thyme species.


Stappen I.,University of Vienna | Ali A.,University of Mississippi | Tabanca N.,University of Mississippi | Khan I.A.,University of Mississippi | And 9 more authors.
Current Bioactive Compounds | Year: 2015

The essential oils of two Lamiaceae cultivated in Western Himalaya were examined on their antimicrobial, biting deterrent as well as larvicidal activity. Additionally their odors are described and their chemical compositions analyzed by GC-MS are given. The main component of Nepeta cataria oil was 4aα,7α,7aα-nepetalactone (85%), whereas camphor (27%) and 1,8-cineol (27%) were dominant in the oil of Rosmarinus officinalis. The studied essential oils demonstrated high to moderately antimicrobial activity against reference strains, clinical and food spoilage isolates of Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella abony and Candida albicans (MIC 160-640 μg/ml) and indicated low activity against Pseudomonas aeruginosa and P. fluorescens. Both oils showed biting deterrent activity above solvent control but lower than DEET. Nepeta catarica essential oil exhibited high toxicity with LD50 value of 20.2 whereas R. officinalis oil showed only 50% mortality at the highest tested dose of 125 ppm against 1-day old Aedes aegypti larvae at 24-hour post treatment. © 2015 Bentham Science Publishers.


Stoilova I.S.,University of Food Technologies | Wanner J.,Kurt Kitzing Co | Jirovetz L.,University of Vienna | Trifonova D.,University of Food Technologies | And 3 more authors.
Bulgarian Journal of Agricultural Science | Year: 2014

The chemical composition of essential oils of juniper berries (Juniperus communis L.) were analyzed using GC/FID and GC/MS. Antioxidant properties were defined by 7 different in vitro models. The antioxidant activity attributable to electron transfer made juniper berry essential oil a strong antioxidant. IC50 for hydroxyl radical (OH) scavenging and for chelating capacity were 0.0235 ig.(cm3)-1 and 0.0246 ig.(cm3)-1 respectively. The essential oil exhibited hydrogen peroxide scavenging activity and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) radical cation scavenging activity – the activity of 10 mg of juniper berry oil is equivalent to 4.77 mM Trolox. The antioxidant activity of the oil attributable to hydrogen atom transfer was lower. IC50 for 2,2-Diphenyl-1-picrylhydrazyl radical scavenging (DPPH) was found to be 944 ig.(cm3)-1. Lipid peroxidation inhibition by the essential oil in both stages, i.e. hydroperoxide formation and malondialdehyde formation, was less efficient than the inhibition by BHT. Through in vivo analyses with Saccharomyces cerevisiae yeast, the essential oil effect on the levels of the antioxidant enzymes SOD, catalase, and glutathione peroxidase was established. © 2014 Bulgarian Journal of Agricultural Science.


Wanner J.,Kurt Kitzing Co. | Bail S.,University of Vienna | Jirovetz L.,University of Vienna | Buchbauer G.,University of Vienna | And 5 more authors.
Natural Product Communications | Year: 2010

Cumin oil samples (Cuminum cyminum L.) from four different geographical origins were analyzed using GC-MS and GC-FID for their qualitative and quantitative composition. The major compounds in all cumin oils were the monoterpenes β-pinene, p-cymene and γ-terpinene and the terpenoid aldehydes cuminic aldehyde and the isomeric menthadien carboxaldehydes. All essential oils, and cuminic aldehyde, were tested, using agar diffusion and serial dilution methods, against different Gram-positive and Gram-negative bacteria isolated from different sources of food (pork fillet, minced meat and sausages) and clinical isolates, as well as three different Candida albicans isolates. All cumin oils and cuminic aldehyde exhibited a considerable inhibitory effect against all the organisms tested, except Pseudomonas spp.


Wanner J.,Kurt Kitzing Co. | Schmidt E.,Kurt Kitzing Co. | Bail S.,University of Vienna | Jirovetz L.,University of Vienna | And 5 more authors.
Natural Product Communications | Year: 2010

The chemical compositions of selected essential oils from North Africa, especially Morocco, of geranium, wild Moroccan chamomile and rosemary as well as absolutes of rose and geranium were determined using GC/FID and GC/MS. These oils and absolutes were tested concerning their antimicrobial activity against some food spoilage strains obtained from fresh milk and minced meat products, like sausages and pork fillet, in accordance with ISO testing procedures. Gram-positive (Bacillus cereus and Staphylococcus aureus) and Gram-negative (Escherichia coli, Salmonella abony and Pseudomonas aeruginosa) strains were used, as well as the yeast Candida albicans. Using a serial broth dilution method, all samples demonstrated weak antimicrobial activity against the Gram-negative bacteria and the yeast, compared with the activity towards the Gram-positive bacteria.


Wanner J.,Kurt Kitzing Co. | Schmidt E.,Gottfried Keller Strasse 8 | Bail S.,University of Vienna | Jirovetz L.,University of Vienna | And 5 more authors.
Natural Product Communications | Year: 2010

The chemical composition of essential oils of cabreuva (Myrocarpus fastigiatus Allemao, Fabaceae) from Brazil, cedarwood (Juniperus ashei, Cupressaceae) from Texas, Juniper berries (Juniperus communis L., Cupressaceae) and myrrh (Commiphora myrrha (Nees) Engl., Burseraceae) were analyzed using GC/FID and GC/MS. The antimicrobial activity of these essential oils and some of their main compounds were tested against eleven different strains of Gram-positive and Gram-negative bacteria by using agar diffusion and agar serial dilution methods. Animal and plant pathogens, food poisoning and spoilage bacteria were selected. The volatile oils exhibited considerable inhibitory effects against all tested organisms, except Pseudomonas, using both test methods. Higher activity was observed against Gram-positive strains in comparison with Gram-negative bacteria. Cabreuva oil from Brazil showed similar results, but in comparison with the other oils tested, only when higher concentrations of oil were used.


PubMed | Institute of Himalayan Bioresource Technology, CSIR - Central Electrochemical Research Institute, University of Vienna, University of Food Technologies and 3 more.
Type: Journal Article | Journal: Planta medica | Year: 2014

Artemisia species possess pharmacological properties that are used for medical purposes worldwide. In this paper, the essential oils from the aerial parts of Artemisia nilagirica and Artemisia maritima from the western Indian Himalaya region are described. The main compounds analyzed by simultaneous GC/MS and GC/FID were camphor and 1,8-cineole from A.maritima, and camphor and artemisia ketone from A.nilagirica. Additionally, the oils were evaluated for their antibacterial, antifungal, mosquito biting deterrent, and larvicidal activities. A.nilagirica essential oil demonstrated nonselective antifungal activity against plant pathogens Colletotrichum acutatum, Colletotrichum fragariae, and Colletotrichum gloeosporioides, whereas A.maritima did not show antifungal activity. Both Artemisia spp. exhibited considerable mosquito biting deterrence, whereas only A.nilagirica showed larvicidal activity against Aedes aegypti. Antibacterial effects assessed by an agar dilution assay demonstrated greater activity of A.maritima essential oil against Staphylococcus aureus and Pseudomonas aeruginosa compared to A.nilagirica.


PubMed | University of Vienna, Kurt Kitzing Co. and University of Food Technologies
Type: Journal Article | Journal: Antioxidants (Basel, Switzerland) | Year: 2016

The essential oil of juniper berries (Juniperus communis L., Cupressaceae) is traditionally used for medicinal and flavoring purposes. As elucidated by gas chromatography/flame ionization detector (GC/FID) and gas chromatography/mass spectrometry (GC/MS methods), the juniper berry oil from Bulgaria is largely comprised of monoterpene hydrocarbons such as -pinene (51.4%), myrcene (8.3%), sabinene (5.8%), limonene (5.1%) and -pinene (5.0%). The antioxidant capacity of the essential oil was evaluated in vitro by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging, 2,2-azino-bis-3-ethylbenzothiazoline-6 sulfonic acid (ABTS) radical cation scavenging, hydroxyl radical (()) scavenging and chelating capacity, superoxide radical (()O(-)) scavenging and xanthine oxidase inhibitory effects, hydrogen peroxide scavenging. The antioxidant activity of the oil attributable to electron transfer made juniper berry essential oil a strong antioxidant, whereas the antioxidant activity attributable to hydrogen atom transfer was lower. Lipid peroxidation inhibition by the essential oil in both stages, i.e., hydroperoxide formation and malondialdehyde formation, was less efficient than the inhibition by butylated hydroxytoluene (BHT). In vivo studies confirmed these effects of the oil which created the possibility of blocking the oxidation processes in yeast cells by increasing activity of the antioxidant enzymes superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx).

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