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Antimicrobial activities of commercial essential oils and their components against food-borne pathogens and food spoilage bacteria.

Mith H, Duré R, Delcenserie V, Zhiri A, Daube G, Clinquart A - Food Sci Nutr (2014)

Bottom Line: This study was undertaken to determine the in vitro antimicrobial activities of 15 commercial essential oils and their main components in order to pre-select candidates for potential application in highly perishable food preservation.The results suggest that the activity of the essential oils of cinnamon, oregano, thyme, and clove can be attributed to the existence mostly of cinnamaldehyde, carvacrol, thymol, and eugenol, which appear to possess similar activities against all the tested bacteria.These materials could be served as an important natural alternative to prevent bacterial growth in food products.

View Article: PubMed Central - PubMed

Affiliation: Department of Food Science, Faculty of Veterinary Medicine, FARAH, University of Liège Liège, Belgium ; Department of Food Technology and Chemical Engineering, Institute of Technology of Cambodia Phnom Penh, Cambodia.

ABSTRACT
This study was undertaken to determine the in vitro antimicrobial activities of 15 commercial essential oils and their main components in order to pre-select candidates for potential application in highly perishable food preservation. The antibacterial effects against food-borne pathogenic bacteria (Listeria monocytogenes, Salmonella Typhimurium, and enterohemorrhagic Escherichia coli O157:H7) and food spoilage bacteria (Brochothrix thermosphacta and Pseudomonas fluorescens) were tested using paper disk diffusion method, followed by determination of minimum inhibitory (MIC) and bactericidal (MBC) concentrations. Most of the tested essential oils exhibited antimicrobial activity against all tested bacteria, except galangal oil. The essential oils of cinnamon, oregano, and thyme showed strong antimicrobial activities with MIC ≥ 0.125 μL/mL and MBC ≥ 0.25 μL/mL. Among tested bacteria, P. fluorescens was the most resistant to selected essential oils with MICs and MBCs of 1 μL/mL. The results suggest that the activity of the essential oils of cinnamon, oregano, thyme, and clove can be attributed to the existence mostly of cinnamaldehyde, carvacrol, thymol, and eugenol, which appear to possess similar activities against all the tested bacteria. These materials could be served as an important natural alternative to prevent bacterial growth in food products.

No MeSH data available.


Related in: MedlinePlus

Inhibition diameter zones obtained by paper disk diffusion method for Origanum heracleoticum, Cinnamomum verum, Eugenia caryophyllus, carvacrol, cinnamaldehyde, and eugenol against (A) Salmonella Typhimurium ATCC 14028 and (B) Pseudomonas fluorescens ATCC 13525.
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fig01: Inhibition diameter zones obtained by paper disk diffusion method for Origanum heracleoticum, Cinnamomum verum, Eugenia caryophyllus, carvacrol, cinnamaldehyde, and eugenol against (A) Salmonella Typhimurium ATCC 14028 and (B) Pseudomonas fluorescens ATCC 13525.

Mentions: Some standard components such as carvacrol, cinnamaldehyde, eugenol, linalool, and thymol were tested under identical conditions (Table 6). As the main constituents in some essential oils, these components have been proven to be particularly effective against some species of Gram-positive and Gram-negative bacteria (Cosentino et al. 1999; Dorman and Deans 2000; Bagamboula et al. 2004; Kotan et al. 2007; Shan et al. 2007; Hussain et al. 2008; Castilho et al. 2012). The oxygenated components, trans-cinnamaldehyde, carvacrol, and thymol were shown in this study to possess stronger antibacterial activity in comparison with eugenol and linalool, which could explain the high antimicrobial activity of cinnamon, oregano, and thyme oils (Aligiannis et al. 2001; Baydar et al. 2004; Shan et al. 2007; Castilho et al. 2012). Cinnamaldehyde exhibited high levels of antimicrobial activity against all tested strains, whereas carvacrol and thymol, with the only exception against P. flurorescens, showed a lower activity. Figure 1 shows typical inhibition halos obtained for O. heracleoticum, C. verum, E. caryophyllus, carvacrol, cinnamaldehyde, and eugenol against S. Typhimurium and P. fluorescens.


Antimicrobial activities of commercial essential oils and their components against food-borne pathogens and food spoilage bacteria.

Mith H, Duré R, Delcenserie V, Zhiri A, Daube G, Clinquart A - Food Sci Nutr (2014)

Inhibition diameter zones obtained by paper disk diffusion method for Origanum heracleoticum, Cinnamomum verum, Eugenia caryophyllus, carvacrol, cinnamaldehyde, and eugenol against (A) Salmonella Typhimurium ATCC 14028 and (B) Pseudomonas fluorescens ATCC 13525.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4221839&req=5

fig01: Inhibition diameter zones obtained by paper disk diffusion method for Origanum heracleoticum, Cinnamomum verum, Eugenia caryophyllus, carvacrol, cinnamaldehyde, and eugenol against (A) Salmonella Typhimurium ATCC 14028 and (B) Pseudomonas fluorescens ATCC 13525.
Mentions: Some standard components such as carvacrol, cinnamaldehyde, eugenol, linalool, and thymol were tested under identical conditions (Table 6). As the main constituents in some essential oils, these components have been proven to be particularly effective against some species of Gram-positive and Gram-negative bacteria (Cosentino et al. 1999; Dorman and Deans 2000; Bagamboula et al. 2004; Kotan et al. 2007; Shan et al. 2007; Hussain et al. 2008; Castilho et al. 2012). The oxygenated components, trans-cinnamaldehyde, carvacrol, and thymol were shown in this study to possess stronger antibacterial activity in comparison with eugenol and linalool, which could explain the high antimicrobial activity of cinnamon, oregano, and thyme oils (Aligiannis et al. 2001; Baydar et al. 2004; Shan et al. 2007; Castilho et al. 2012). Cinnamaldehyde exhibited high levels of antimicrobial activity against all tested strains, whereas carvacrol and thymol, with the only exception against P. flurorescens, showed a lower activity. Figure 1 shows typical inhibition halos obtained for O. heracleoticum, C. verum, E. caryophyllus, carvacrol, cinnamaldehyde, and eugenol against S. Typhimurium and P. fluorescens.

Bottom Line: This study was undertaken to determine the in vitro antimicrobial activities of 15 commercial essential oils and their main components in order to pre-select candidates for potential application in highly perishable food preservation.The results suggest that the activity of the essential oils of cinnamon, oregano, thyme, and clove can be attributed to the existence mostly of cinnamaldehyde, carvacrol, thymol, and eugenol, which appear to possess similar activities against all the tested bacteria.These materials could be served as an important natural alternative to prevent bacterial growth in food products.

View Article: PubMed Central - PubMed

Affiliation: Department of Food Science, Faculty of Veterinary Medicine, FARAH, University of Liège Liège, Belgium ; Department of Food Technology and Chemical Engineering, Institute of Technology of Cambodia Phnom Penh, Cambodia.

ABSTRACT
This study was undertaken to determine the in vitro antimicrobial activities of 15 commercial essential oils and their main components in order to pre-select candidates for potential application in highly perishable food preservation. The antibacterial effects against food-borne pathogenic bacteria (Listeria monocytogenes, Salmonella Typhimurium, and enterohemorrhagic Escherichia coli O157:H7) and food spoilage bacteria (Brochothrix thermosphacta and Pseudomonas fluorescens) were tested using paper disk diffusion method, followed by determination of minimum inhibitory (MIC) and bactericidal (MBC) concentrations. Most of the tested essential oils exhibited antimicrobial activity against all tested bacteria, except galangal oil. The essential oils of cinnamon, oregano, and thyme showed strong antimicrobial activities with MIC ≥ 0.125 μL/mL and MBC ≥ 0.25 μL/mL. Among tested bacteria, P. fluorescens was the most resistant to selected essential oils with MICs and MBCs of 1 μL/mL. The results suggest that the activity of the essential oils of cinnamon, oregano, thyme, and clove can be attributed to the existence mostly of cinnamaldehyde, carvacrol, thymol, and eugenol, which appear to possess similar activities against all the tested bacteria. These materials could be served as an important natural alternative to prevent bacterial growth in food products.

No MeSH data available.


Related in: MedlinePlus