Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat

Abdollahzadeh, Esmail; Rezaei, Masoud; Hosseini, Hedayat

doi:10.1016/j.foodcont.2013.07.004

Cited by 255 publications

(166 citation statements)

References 59 publications

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“…However, the main component of REO and LEO is 1,8-cineole belonging to the ethers group (Celikel and Kavas, 2008;Miladi et al, 2013). Similar to our findings, Abdollahzadeh et al (2014) showed that TEO oil had a higher antimicrobial activity than REO against L. monocytogenes (PTCC 1163). Fu et al (2007) reported that REO showed inhibitory effect against S. aureus (ATCC 6538) and E. coli (ATCC 8739) and the diameters of the inhibition zone were measured as 18.5 and 100 mm respectively.…”

Section: Antimicrobial Activitysupporting

confidence: 88%

ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF THYME (Thymus vulgaris L.), ROSEMARY (Rosmarinus officinalis L.) AND LAUREL (Lauris nobilis L.) ESSENTIAL OILS AND THEIR MIXTURES

Tural¹,

Turhan²

2017

GIDA

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In this study, the antimicrobial and antioxidant properties of thyme (TEO), rosemary (REO) and laurel essential oils (LEO) and their mixtures (TEO/REO, TEO/LEO, REO/LEO, 1/1, v/v and TEO/REO/LEO, v/v/v, 1/1/1) were investigated. The antimicrobial activity was measured by the agar well diffusion method, while antioxidant capacity was measured using the FRAP and DPPH scavenging activity methods. All essential oils and their mixtures showed antimicrobial activity and antioxidant capacity. The highest antimicrobial activity against S. aureus, E. coli O157:H7 and L. monocytogenes was determined in TEO with zone diameters of 39.33, 28.00 and 30.67 mm, respectively. In general, essential oil mixtures negatively affected the antimicrobial activity compared to essential oils alone, and E. coli O157:H7 was less sensitive to the inhibitory activity of essential oils and their mixtures than S. aureus and L. monocytogenes. The FRAP values of all essential oils and mixtures ranged from 3.67 (REO) to 40.30 mg/mL (LEO), while the DPPH scavenging activity values ranged from 21.31 (REO) to 89.48% (TEO/LEO). These results suggest that essential oils obtained from thyme, rosemary, laurel and their mixtures have potential to be used as natural antimicrobial and antioxidant agents in the food industry. Keywords: Antimicrobial activity, antioxidant capacity, thyme essential oil, rosemary essential oil, laurel essential oil KEKİK (Thymus vulgaris L.), BİBERİYE (Rosmarinus officinalis L.) VE DEFNE (Lauris nobilis L.) UÇUCU YAĞLARININ VE KARIŞIMLARININ ANTİMİKROBİYAL VE ANTİOKSİDAN ÖZELLİKLERİ Öz

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Section: Antimicrobial Activitysupporting

confidence: 88%

ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF THYME (Thymus vulgaris L.), ROSEMARY (Rosmarinus officinalis L.) AND LAUREL (Lauris nobilis L.) ESSENTIAL OILS AND THEIR MIXTURES

Tural¹,

Turhan²

2017

GIDA

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“…Following the revitalisation procedure, strains were regulated in the McFarland machine according to the 0.5 McFarland turbidity value (0.5 McFarland approximately 1.5 × 10 8 CFU/ml) (McFarland 1907;Natta et al 2008). The final microorganism concentration minced meat was calculated as 10 4 CFU/g and a dilution process was carried out (Abdollahzadeh et al 2014), which was confirmed using the petri dish method.…”

Section: Methodsmentioning

confidence: 84%

“…In this study, it was seen that, if the same effect is to be achieved in food medium then curcumin doses used need to be increased. In some studies where antimicrobial efficacy has been tested (Solomakos et al 2008;Abdollahzadeh et al 2014), it can be seen that experiments are carried out after cooking of the minced meat and elimination of the flora present in the food. The present study is important with regard to understanding the behaviour of pathogenic microorganisms and curcumin in minced meat medium, which possesses its own specific microbial flora.…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

Altunatmaz¹,

Kahraman²,

Büyükünal³

et al. 2016

Vet. Med. - Czech

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ABSTRACT:The aim of this study was to determine the antimicrobial efficacy of curcumin, one of the active components of the Curcuma longa (turmeric) plant, against food pathogens in a minced meat medium. Salmonella Typhimurium ATCC 14028, Listeria monocytogenes ATCC 7644, Escherichia coli O157:H7 ATCC 33150 and S. aureus ATCC 25923 strains were used as food pathogens. Minimum inhibitory concentrations (MICs) were determined using the macrodilution method. MIC values for curcumin were found to be 125 µg/ml for L. monocytogenes and S. aureus, and 250 µg/ml for S. Typhimurium and E. coli O157:H7. Food pathogens were added to the minced meat at 10 4 CFU/g (including the control group) and curcumin at doses of 0.5%, 1% and 2% (except the control). The curcumin-supplemented minced meat and control were analysed 0-7 days later. At the end of seven days, it was seen that the 2% dose of curcumin had lowered L. monocytogenes and S. aureus counts by approximately 3 log CFU/g, and E. coli O157:H7 and S. Typhimurium counts by approximately 2 log CFU/g; the 1% dose had lowered L. monocytogenes, S. aureus, E. coli O157:H7 and S. Typhimurium counts by approximately 2 log CFU/g; and that the 0.5% curcumin dose had lowered L. monocytogenes and S. aureus count by approximately 2 log CFU/g, and E. coli O157:H7 and S. Typhimurium count by approximately 1 log CFU/g. Changes in bacterial counts were found to be statistically significant (P ≤ 0.05). It was observed that antibacterial effect increased in direct proportion to dose, while sensory approval decreased. In this study, 0.5% and 1% curcumin doses were determined to be sensorily acceptable. It was concluded that, in view of the scientific benefits and antimicrobial efficacy of curcumin, it may be used instead of, or in smaller doses together with preservative additives in foods where colour change is not important.

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“…As atividades antimicrobianas dos óleos de C. cassia e T. vulgaris, avaliadas por diferentes metodologias, já são bem relatadas na literatura para uma série de microorganismos patogênicos (Ooi et al, 2006;Oussalah et al, 2007;Abdollahzadeh et. al., 2014;Dussault et al, 2014;Pekmezovic et al, 2015).…”

Section: Resultsunclassified

Composição química e concentração mínima bactericida de dezesseis óleos essenciais sobre Escherichia coli enterotoxigênica

Souza

Dias

Píccoli

et al. 2016

Rev. bras. plantas med.

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RESUMO:Este trabalho teve por objetivo avaliar o efeito bactericida in vitro de dezesseis óleos essenciais sobre Escherichia coli enterotoxigênica (ETEC). Dentre os óleos essenciais estudados, três foram extraídos in situ por arraste a vapor e treze foram adquiridos comercialmente. Todos os óleos foram analisados por CG-EM e CG-DIC. A atividade bactericida foi avaliada pelo método de microdiluição utilizando-se caldo triptona de soja e microplacas de poliestireno de 96 poços, com posterior plaqueamento das culturas em ágar triptona de soja. Os óleos essenciais de Cinnamomum cassia e de Thymus vulgaris apresentaram concentração mínima bactericida (CMB) de 0,12% e 0,25%, respectivamente. Já os óleos comerciais de Syzygium aromaticum e Origanum vulgare apresentaram ambos CMB de 0,50% e os óleos extraídos in situ de Cymbopogon citratus e Origanum vulgare apresentaram ambos CMB de 1,00%. Os dezesseis óleos essenciais apresentaram composição química qualitativa e quantitativa distintas. As análises químicas dos óleos essenciais de Cinnamomum cassia e de Thymus vulgaris tiveram a presença majoritária de E-cinamaldeído (84,52%) e timol (50,89%). Conclui-se que os óleos de C. cassia e T. vulgaris foram os mais eficazes na inibição do crescimento in vitro dessa bactéria, a qual possui diferentes níveis de sensibilidade dependendo da composição química do óleo. Palavras-chave:Patógeno alimentar, ETEC, antimicrobianos naturais, atividade bactericida, cromatografia gasosa.ABSTRACT: Determination of minimum bactericidal concentration of sixteen essential oils on enterotoxigenic Escherichia coli. This study aimed to evaluate the bactericidal effect in vitro of sixteen essential oils on enterotoxigenic Escherichia coli (ETEC). Among the essential oils, three were extracted in situ by steam distillation and thirteen were purchased commercially. All oils were analyzed by GC-MS and GC-FID. The bactericidal activity was evaluated by the microdilution method using tryptone soy broth, and 96-well polystyrene microplates with subsequent plating of the cultures in tryptone soy agar. Cinnamomum cassia and Thymus vulgaris essential oils showed minimal bactericidal concentration (MBC) 0.12% and 0.25%, respectively. Both commercial oils of Syzygium aromaticum and Origanum vulgare showed MBC of 0.50% and the oils extracted in situ Origanum vulgare and Cymbopogon citratus showed both MBC of 1.00%. The sixteen essential oils pointed out distinct qualitative and quantitative chemical composition. Chemical analysis of Cinnamomum cassia and Thymus vulgaris oils had the predominant presence of E-cinnamaldehyde (84.52% ± 0.07%) and thymol (50.89% ± 0.31%). In conclusion, T. vulgaris and C. cassia oils were the most effective in inhibiting in vitro growth of this bacterium, which has different sensitivity levels depending on the chemical composition of the oil.

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Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat

Cited by 255 publications

References 59 publications

ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF THYME (Thymus vulgaris L.), ROSEMARY (Rosmarinus officinalis L.) AND LAUREL (Lauris nobilis L.) ESSENTIAL OILS AND THEIR MIXTURES

ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF THYME (Thymus vulgaris L.), ROSEMARY (Rosmarinus officinalis L.) AND LAUREL (Lauris nobilis L.) ESSENTIAL OILS AND THEIR MIXTURES

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

Composição química e concentração mínima bactericida de dezesseis óleos essenciais sobre Escherichia coli enterotoxigênica

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