Laurus nobilis L. extracts against paenibacillus larvae : antimicrobial activity, antioxidant capacity, hygienic behavior and colony strength

Abstract EN

The aim of this work was to compare the antimicrobial activity against Paenibacillus larvae and the antioxidant capacity of two Laurus nobilis L.

extracts obtained by different extraction methods.

The hydroalcoholic extract was moreover added as supplementary diet to bees in field conditions to test behavioural effects and colony strength.

Both laurel extracts were subjected to different phytochemical analysis to identify their bioactive compounds.

Antimicrobial activity was analyzed by the minimal inhibitory concentration (MIC) determination by means the agar dilution method.

The hydroalcoholic extract (HE) was able to inhibit the bacterial growth of all P.

larvae strains, with 580 mg/mL mean value.

This better antibacterial activity in relation to the essential oil (EO) could be explained by the presence of some phenolic compounds, such as flavonoids, evidenced by characteristic bands resulting from the Fourier Transform Infrared Spectroscopy (FTIR) analysis.

Antioxidant activities of the extracts were evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical-scavenging ability and ferric reducing antioxidant power (FRAP) assays.

The HE showed the highest antioxidant activity as measured by DPPH, with IC50 values of 257 ± 12 lg/mL.

The FRAP assay method showed that the HE was 3-fold more effective reducing agent than the EO.

When the bee colonies were supplied with laurel HE in sugar paste an improvement in their general condition was noticed, although neither the hygienic behavior nor the proportions of the breeding cells varied statistically due to the treatment.

In conclusion, the inhibition power against P.

larvae attributable to the phenolic compounds, the antioxidant capacity of the HE, and the non-lethal effects on adult honey bees on field trials suggest the HE of laurel as a promising substance for control American foulbrood disease.