Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey

Baydar, Hasan; Sağdıç, Osman; Özkan, Gülcan; Karadoğan, Tahsin

doi:10.1016/s0956-7135(03)00028-8

Cited by 483 publications

(355 citation statements)

References 19 publications

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“…Chorianopoulos et al (2004) afirmaram que a atividade antimicrobiana não se deve somente à presença de carvacrol e timol, mas que a presença de outros componentes em baixas concentrações pode provocar interações sinérgicas, aditivas ou antagônicas. Baydar et al (2004) testaram um OEO com 53% de carvacrol e timol e outro OEO com 87% desses mesmos componentes e, como resultado, verificaram que o primeiro OEO, mesmo tendo menos carvacrol e timol, apresentou uma ação antimicrobiana mais efetiva por causa da presença de p-cimeno e γ-terpineno. Segundo Ultee et al (2000), o p-cimeno não tem efeito antibacteriano se usado sozinho, mas, quando combinado com carvacrol, ocorre sinergismo entre os dois.…”

Section: Avaliação Da Composição Química De Oeo Das Marcas a B C D Eunclassified

Óleo essencial de orégano: interferência da composição química na atividade frente a Salmonella Enteritidis

Silva¹,

Duarte-Almeida²,

Pérez³

et al. 2010

Ciênc. Tecnol. Aliment.

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0,05), porém o OEO proveniente da região do Mediterrâneo com p-cimeno e γ-terpineno, além de carvacrol, apresentou maiores halos de inibição de SE que os demais OEO. Concluiu-se que a multiplicação de Salmonella Enteritidis in vitro pode ser inibida por OEO cuja ação antimicrobiana independe da região produtora de orégano. No entanto, óleos essenciais que possuem p-cimeno e γ-terpineno, além de carvacrol, podem ter o seu efeito antimicrobiano potencializado.]]>

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Section: Avaliação Da Composição Química De Oeo Das Marcas a B C D Eunclassified

Óleo essencial de orégano: interferência da composição química na atividade frente a Salmonella Enteritidis

Silva¹,

Duarte-Almeida²,

Pérez³

et al. 2010

Ciênc. Tecnol. Aliment.

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“…diaphoretic, anti-inflammatory, antiseptic, carminative, antispasmodic and tonic) being used in medicine native systems for a long. O. vulgare essential oil has presented interesting results in inhibiting the growth of bacteria, fungi and synthesis of microbial metabolites (4,31).…”

Section: Introductionmentioning

confidence: 99%

Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods

Souza¹,

Barros²,

Conceição³

et al. 2009

Braz. J. Microbiol.

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This study evaluated the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and acetic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in nutrient broth, meat broth and in a food model (meat pieces). Acetic acid showed MIC and MFC of 0.6 and 1.25 µL.mL -1 , respectively. For O. vulgare essential oil MIC and MBC were 1.25 and 2.5 µL.mL -1 , respectively. FIC indexes of the mixture of essential oil and acetic acid at MIC x ½ were ≤ 1.0, showing an additive effect. No synergy was found at kill-time study. Antistaphylococcal effect of the antimicrobials alone or in mixture (MIC x ½) was lower in meat than in nutrient and meat broths. The effective combination of essential oils and organic acids could appear as an attractive alternative for the food industry, as the doses to inhibit the microbial growth in foods can be lowered.

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“…Food conservation is based on an intermittent search for foods with a high nutritional quality and microbial stability and it has been reached by the control of the growth/survival of spoiling and pathogen foodborne microorganisms (1,2). For a long time, the microbial safety in foods has been gotten by the use of various physical and/or chemical procedures (6,15).…”

Section: Introductionmentioning

confidence: 99%

“…Among many spices that have been scientifically studied regarding their antimicrobial properties, Origanum vulgare L. (oregano), Lamiaceae, has showed prominent results (1,14,26). O. vulgare is a very versatile plant with many therapeutic properties (e.g.…”

Section: Introductionmentioning

confidence: 99%

Sensitivity of spoiling and pathogen food-related bacteria to Origanum vulgare L. (Lamiaceae) essential oil

Souza¹,

Stamford²,

Lima³

2006

Braz. J. Microbiol.

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Origanum vulgare L. (oregano), Lamiaceae, has been known as plant specie with prominent biological properties for a long time. This study aimed to evaluate the antibacterial activity of Origanum vulgare essential oil on various Gram-positive and Gram-negative spoiling and/or pathogen food-related bacteria, as well as to observe its antimicrobial effectiveness in a food conservation micromodel. The results showed a strong antibacterial activity of the assayed essential oil noted by large growth inhibition zones (30-37 mm). MIC values were between 20-40 µL/mL for the most bacteria strains. Essential oil was able to cause significant (P<0.05) inhibitory effect on the bacteria viability providing a bacteriostatic effect after 24hours of exposure. In addition, the MIC provided a significant (P<0.05) decrease of the autochthonous bacterial flora in ground meat samples stored under refrigeration. These results support the possibility of using Origanum vulgare essential oil as alternative antimicrobial compound in food conservation systems.

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Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey

Cited by 483 publications

References 19 publications

Óleo essencial de orégano: interferência da composição química na atividade frente a Salmonella Enteritidis

Óleo essencial de orégano: interferência da composição química na atividade frente a Salmonella Enteritidis

Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods

Sensitivity of spoiling and pathogen food-related bacteria to Origanum vulgare L. (Lamiaceae) essential oil

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