Combination of <i>Cymbopogon citratus</i> and <i>Allium cepa</i> essential oils increased antibacterial activity in leafy vegetables

Ortega-Ramírez, Luis Alberto; Silva‐Espinoza, Brenda A.; Vargas‐Arispuro, Irasema; González‐Aguilar, Gustavo A.; Cruz-Valenzuela, Manuel Reynaldo; Nazzaro, Filomena; Ayala-Zavala, J. Fernando

doi:10.1002/jsfa.8025

Cited by 35 publications

(25 citation statements)

References 31 publications

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“…A recent study showed that the application of Cymbopogon citratus and Allium cepa in combination to lettuce and spinach caused a greater reduction in pathogenic bacteria compared with higher doses of individual EOs. Also, no significant differences were found among odor acceptability of control vegetables and those treated with the EO combination (Ortega‐Ramirez et al, ). Moreover, encapsulated garlic oil applied in fresh‐cut tomatoes reduces microbial growth without affecting sensorial acceptability (Ayala‐Zavala & González‐Aguilar, ).…”

Section: Resultsmentioning

confidence: 99%

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Antimicrobial, antioxidant, and sensorial impacts of oregano and rosemary essential oils over broccoli florets

Álvarez

Ortega-Ramírez

Silva‐Espinoza

et al. 2019

J Food Process Preserv

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Combination of oregano and rosemary essential oils (EOs) was proposed to obtain a better antimicrobial and antioxidant effect on fresh‐cut broccoli compared to the use of individual oils. In in vitro assays, EOs combinations (oregano + rosemary) were more effective to inhibit the growth of Escherichia coli O157:H7, Salmonella Choleraesuis, Listeria monocytogenes, and Staphylococcus aureus compared to individual EOs doses. Oregano EO showed a higher antioxidant power compared to rosemary tested by DPPH and TEAC methods. Moreover, oregano + rosemary EOs (concentrations of 0.24 + 0.91 mg/ml) added within pectin coatings reduced coliform counts by 1 log unit and yeasts and molds by 1.8 log of coated broccoli; meanwhile, individual application of EOs (oregano at 0.48 and rosemary at 1.82 mg/ml) was not as effective. It was demonstrated that a mixture of EOs offered antimicrobial protection to fresh‐cut broccoli without negatively affecting its sensorial acceptability, even when no significant increment in its antioxidant capacity was observed. Practical applications Combination of essentials oils with different composition reduces the amount and costs of agents needed to inhibit bacterial growth and survival. The use of essential oils as oregano (Lippia graveolens) and rosemary (Rosmarinus officinalis) combined a diverse mixture of antibacterial compounds that could be a solution to avoid bacterial resistance developed for the treatment with single compounds. Additionally, the negative sensorial impact of higher single oils doses could be reduced when combined, creating a new range of flavors and odors.

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Section: Resultsmentioning

confidence: 99%

“…The effect of oregano and rosemary EOs combination against pathogens was studied by determining the fractional inhibitory concentration index (FICI) using the checkerboard microdilution method (Ortega‐Ramirez et al, ). Serial dilutions of individual EO were prepared in MH broth and combined together.…”

Section: Methodsmentioning

confidence: 99%

Antimicrobial, antioxidant, and sensorial impacts of oregano and rosemary essential oils over broccoli florets

Álvarez

Ortega-Ramírez

Silva‐Espinoza

et al. 2019

J Food Process Preserv

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“…Previously, Ortega-Ramirez et al [10] reported the inhibitory effect of C. citratus EO against planktonic E. coli at 2.21 mg/mL. On the other hand, other EOs also showed efficacy to inhibit E. coli O157:H7; for example, Kim et al [19] reported that concentrations of 0.001 to 0.01mg/mL of bay, clove, and pimento berry EO significantly inhibited the biofilm formation of E. coli O157:H7.…”

Section: Discussionmentioning

confidence: 99%

“…On the other hand, citral and geraniol also showed antibacterial activity against E. coli as well as anti-quorum sensing activity at concentrations of 0.01 and 0.06 mg/mL, respectively [9]. On the other hand, C. citratus EO in combination with Allium cepa EO reduced the presence of E. coli in lettuce and spinach [10]. However, its antibacterial activity on planktonic cells could differ from the expected response against biofilms.…”

Section: Introductionmentioning

confidence: 96%

Inhibition of Glucosyltransferase Activity and Glucan Production as an Antibiofilm Mechanism of Lemongrass Essential Oil against Escherichia coli O157:H7

et al. 2020

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The resistance of Escherichia coli O157:H7 to disinfection is associated with its ability to form biofilms, mainly constituted by glucans produced by glucosyltransferases. Citral and geraniol, terpenes found in the essential oil of Cymbopogon citratus (EO), have proven antibacterial activity against planktonic E. coli; however, no information was found about their efficacy and mode of action against E. coli biofilms. Therefore, the inhibitory effect of C. citratus EO, citral, and geraniol on glucans production and glucosyltransferase activity as anti-biofilm mechanism against E. coli was evaluated. EO, citral, and geraniol inhibited the planktonic growth of E. coli (minimal inhibitory concentration or MIC= 2.2, 1.0, and 3.0 mg/mL, respectively) and the bacterial adhesion (2.0, 2.0, and 4.0 mg/mL, respectively) on stainless steel. All compounds decreased the glucans production; citral and geraniol acted as uncompetitive inhibitors of glucosyltransferase activity (The half maximal inhibitory concentrations or IC50 were 8.5 and 6.5 µM, respectively). The evidence collected by docking analysis indicated that both terpenes could interact with the helix finger of the glucosyltransferase responsible for the polymer production. In conclusion, C. citratus EO, citral, and geraniol inhibited glucosyltransferase activity, glucans production, and the consequent biofilm formation of E. coli O157:H7.

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“…Therefore, SC seeds generated from the ayurvedic industry are chosen for the current study as it undergoes minimum thermal processing during the preparation of formulations and thereby retains bio‐actives after processing. EOs are known to have antimicrobial properties, since ancient years (Ortega‐Ramirez et al, ; Yang, Chao, & Liu, ). Cumin EO is reported to exhibit potential antioxidant and antimicrobial properties (Chen et al, ; Nisha, Husain, & Ali, ).…”

Section: Introductionmentioning

confidence: 99%

Spent cumin seeds generated from ayurvedic industry as a source of bioactive compounds for nutraceutical/functional food applications

Arun

Chandran

Venugopal

et al. 2017

J Food Process Preserv

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Spent cumin (SC) generated from the ayurvedic medicine industry was screened for essential oil, oleoresin and dietary fiber content; and compared with fresh cumin (FC). Significant amount of essential oil and oleoresin was retained in SC as compared to FC. The composition of essential oil from SC and FC were significantly different as evident from GC and GC/MS analysis. Percentage retention of the major flavor compound in cumin, cuminaldehyde, in SC was 80.05% with respect to that of FC. Essential oil from SC exhibited promising antimicrobial activities. Essential oil from SC inhibited C. tropicalis fungi (zone of inhibition 44 ± 2.25 mm), which was better than the standard drug clotrimazole. The oleoresin, soluble and insoluble dietary fiber contents of SC were 6.43, 5.36, and 66.1%, respectively. Soluble dietary fiber from SC exhibited potential water holding and swelling capacities and has better prebiotic properties, suggesting application as a functional food ingredient. Practical applications Value addition of agro‐industrial waste pertain great interest for research, as it is a probable source of bioactive phytochemicals. Spent cumin generated from the ayurvedic medicine industry was screened for bioactive components; and compared with fresh cumin. The study indicates that the cumin seed residue from industries could be utilized for further value addition for the recovery of essential oil, oleoresin, and antioxidant dietary fiber. The present work is of great significant to food/pharmaceutical industries in terms of better utilization of natural resources for sustainable development and to address the issue of environmental pollution by better management of industrial waste.

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Combination of Cymbopogon citratus and Allium cepa essential oils increased antibacterial activity in leafy vegetables

Abstract: Leafy vegetables treated with the EO combination showed higher antibacterial protection and odor acceptability compared with individual EO treatments. © 2016 Society of Chemical Industry.

Cited by 35 publications

References 31 publications

Antimicrobial, antioxidant, and sensorial impacts of oregano and rosemary essential oils over broccoli florets

Antimicrobial, antioxidant, and sensorial impacts of oregano and rosemary essential oils over broccoli florets

Inhibition of Glucosyltransferase Activity and Glucan Production as an Antibiofilm Mechanism of Lemongrass Essential Oil against Escherichia coli O157:H7

Spent cumin seeds generated from ayurvedic industry as a source of bioactive compounds for nutraceutical/functional food applications

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