Combined antibacterial effect of Origanum compactum and Mentha piperita (Lamiaceae) essential oils against ATCC Escherichia coli and Staphylococcus aureus

Amrani, Soukaina El; Lairini, Sanae; zoubi, Yassine Ez; Evrendilek, Gülsün Akdemir; Fadil, Mohamed El; Hicham, Kass; Bouslamti, Rabia; Lalami, Abdelhakim El Ouali

doi:10.1007/s42535-021-00276-0

Cited by 4 publications

(5 citation statements)

References 57 publications

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“…This study supports previous research indicating that Origanum compactum and Mentha piperita have a synergistic effect against E. coli , with thymol, carvacrol, and menthol identified as the primary components responsible for this effect (El amrani et al., 2021 ). Similarly, Gallucci et al.…”

Section: Resultssupporting

confidence: 91%

“…The combination of peppermint/feijoa peel extract showed the second highest efficacy, followed by the combination of peppermint/lavender. It is worth noting that while peppermint, thyme, lavender, and feijoa peel extract individually displayed inhibitory effects at higher concentrations, the best synergistic effects were observed when coli, with thymol, carvacrol, and menthol identified as the primary components responsible for this effect (El amrani et al, 2021).…”

Section: Synergistic Effect Of Selected Eos and Extractsmentioning

confidence: 98%

“…Resistant foodborne pathogens have been frequently detected in the food chain. They are most likely to enter the food chain during processing, packaging, and distribution, causing food quality degradation and financial loss to the food industry (El amrani et al., 2021 ). Previous studies have reported the presence of foodborne pathogens, like Escherichia coli , Salmonella spp., Listeria monocytogenes , Staphylococcus aureus , and Bacillus cereus directly in food or from the food processing environment (Ayari et al., 2020 ; Karagozlu et al., 2011 ).…”

Section: Introductionmentioning

confidence: 99%

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Synergistic antimicrobial interaction of plant essential oils and extracts against foodborne pathogens

Angane,

Swift,

Huang

et al. 2023

Food Science & Nutrition

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Essential oils (EOs) and plant extracts have demonstrated inhibitory activity against a wide range of pathogenic bacteria. In this study, the chemical composition of manuka, kanuka, peppermint, thyme, lavender, and feijoa leaf and peel EOs and feijoa peel and leaf extracts were analyzed, and their antimicrobial activity against Escherichia coli, Salmonella enterica Typhimurium, Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes were determined. The results showed that the major compounds varied among different EOs and extracts, with menthol in peppermint EO, thymol and carvacrol in thyme EO, linalool in lavender EO, β‐caryophyllene in feijoa EO, and flavones in feijoa extract being the most prevalent. The study found that while EOs/extracts had antimicrobial activity alone, no individual EO/extract was highly effective against all tested species. Therefore, their combinations were tested to identify those that could broaden the spectrum of activity and act synergistically. The checkerboard method was applied to assess the possible synergism between the paired combinations of EOs/extract. The peppermint/thyme, peppermint/lavender, and peppermint/feijoa peel extract combinations exhibited a synergistic effect against E. coli and L. monocytogenes, with the peppermint/thyme and peppermint/feijoa peel extract combinations being the most effective against all five pathogens. Time‐to‐kill kinetics assays demonstrated that peppermint/thyme and peppermint/feijoa peel extract combinations achieved complete eradication of E. coli within 10–30 min and L. monocytogenes within 4–6 h. This study provides a promising approach to developing a natural alternative for food preservation using synergistic combinations of EOs/extracts, which could potentially reduce the required dosage and broaden their application in food products as natural preservatives.

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Section: Resultssupporting

confidence: 91%

Section: Synergistic Effect Of Selected Eos and Extractsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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Synergistic antimicrobial interaction of plant essential oils and extracts against foodborne pathogens

Angane,

Swift,

Huang

et al. 2023

Food Science & Nutrition

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“…As shown in Table 3, each compound was characterized by its retention index and percentage; thymol, carvacrol, γ-terpinene, and p-cymene are the four major compounds found in OCEO with 29.56, 26.44, 18.86, and 12.01%, respectively. The results of the analysis are similar to those reported in the previous studies [17,26].…”

Section: Resultssupporting

confidence: 89%

“…The genus Origanum belongs to the family Lamiaceae, described by five species, three of them are endemic to Morocco, including Origanum compactum commonly known as "Zaatar" [15]. Origanum compactum essential oil (OCEO) exhibited the existence of several phenolic compounds such as thymol and carvacrol and showed biological effects and antibacterial, antifungal, insecticidal, and antioxidant properties [16,17]. The excellent biological activity makes Origanum compactum essential oil (OCEO) a promising candidate for the food industry.…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Origanum compactum Essential Oil in Beta-Cyclodextrin Metal Organic Frameworks: Characterization, Optimization, and Antioxidant Activity

Ez-zoubi

Annemer

Amrani

et al. 2023

Journal of Food Processing and Preservation

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The study is aimed at enhancing the physicochemical and antioxidant properties of encapsulated Origanum compactum essential oil (OCEO). In this context, a Clevenger apparatus was operated in the hydrodistillation process for O. compactum extraction, and the aroma profile of essential oil was investigated using GC/MS and GC/FID. The encapsulation process was based on beta-cyclodextrin (βCD) and metal organic frameworks (K-βCD-MOFs), analyzed by several techniques. Furthermore, the response surface design allows for improved encapsulation efficiency by optimizing OCEO/K-βCD-MOFs ( w / w ) and water/ethanol ratios ( v / v ). The antioxidant activity of the essential oil, both before and after the encapsulation, was evaluated through 1,1-diphenyl-2-picrylhydrazyl. As a result, the highest EE ( 35.34 ± 1.23 % ) was achieved in 1/12 and 4/5 for OCEO/K-βCD-MOFs and water/ethanol, respectively. The increase in thermal stability also occurred along with the encapsulation of O. compactum essential oil. Compared with the free form, the O. compactum essential oil encapsulated in K-βCD-MOFs gradually showed higher antioxidant activity.

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Plant Essential Oils as Potent Antimicrobials

Reddy,

Kaur,

Barathe

et al. 2024

Medicinal Plants and Antimicrobial Therapies

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Combined antibacterial effect of Origanum compactum and Mentha piperita (Lamiaceae) essential oils against ATCC Escherichia coli and Staphylococcus aureus

Cited by 4 publications

References 57 publications

Synergistic antimicrobial interaction of plant essential oils and extracts against foodborne pathogens

Synergistic antimicrobial interaction of plant essential oils and extracts against foodborne pathogens

Encapsulation of Origanum compactum Essential Oil in Beta-Cyclodextrin Metal Organic Frameworks: Characterization, Optimization, and Antioxidant Activity

Plant Essential Oils as Potent Antimicrobials

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