Growth, essential oil characterization, and antimicrobial activity of three wild biotypes of oregano under cultivation condition in Southern Italy

Falco, Enrica De; Roscigno, Graziana; Landolfi, Sergio; Scandolera, Elia; Senatore, Felice

doi:10.1016/j.indcrop.2014.08.037

Cited by 29 publications

(13 citation statements)

References 24 publications

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“…These can explain differences between results obtained from different studies, in which variation in carvacrol amount is significant, as this chemical compound can be found in traces or make up to 80% of the EO composition 5,8 . Results of study conducted by De Falco et al 9 on three biotypes of O. vulgare showed variations of carvacrol amount not only between biotypes, but between the same biotype during different stages of plant growth. In their study the highest content of carvacrol were obtained from oregano during full bloom, when carvacrol content was 70.1% and total phenol content peaked at 76.1%.…”

Section: Resultsmentioning

confidence: 92%

Antimicrobial Activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) Essential Oils against Some Food-borne Microorganisms

Bošković

Zdravković

Ivanović

et al. 2015

Procedia Food Science

123

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The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils (EOs) on some food-borne bacteria. GC-MS analysis of EOs was performed in order to determine their composition and phenols were predominant constituents. The investigation of the antibacterial effects of EOs was performed on Salmonella Enteritidis, Salmonella Thyphimurium, Staphylococcus aureus, methicillin resistant Staphylococcus aureus, Escherichia coli and Bacillus cereus, and MICs were determined by broth microdilution method. EOs exhibited antibacterial activity against all tested microorganisms.

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Section: Resultsmentioning

confidence: 92%

Antimicrobial Activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) Essential Oils against Some Food-borne Microorganisms

Bošković

Zdravković

Ivanović

et al. 2015

Procedia Food Science

123

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“…Numerous studies have been conducted to evaluate the antimicrobial properties of essential oils and extracts of various plants such as basil, garlic, thyme, cumin, rosemary, oregano, savory, Bergenia crassifolia, and meadowsweet, all of which could be used as components of edible coatings (12, 13, 21, 22, 29-31, 33, 36). The main constituents of oregano oil are phenols, monoterpenes, and sesquiterpenoids (7,14,18). Essential oils are biologically active and possess documented antimicrobial and antioxidant properties and antibacterial, antifungal, antiviral, and antiparasitic activity (18).…”

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confidence: 99%

Preservation of Brussels Sprouts by Pullulan Coating Containing Oregano Essential Oil

Kraśniewska

Gniewosz

Kosakowska

et al. 2016

Journal of Food Protection

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In this study, the effectiveness of pullulan (a fungal polysaccharide) film containing oregano essential oil (OEO) at 1.0 to 10.0% was evaluated against bacteria, yeasts, and molds. The quality of the sprouts, as determined by weight loss, color, and appearance, was monitored during storage at 2 and 16°C. An organoleptic evaluation of odor preference and odor acceptability of OEO on the Brussels sprouts was also conducted. The antimicrobial activity of pullulan films with OEO increased significantly with the increase in OEO concentration (1 to 10%). Pullulan films with OEO were more effective for inhibiting the growth of yeasts and molds than for inhibiting gram-positive and gram-negative bacteria. Pullulan with 1.0% OEO was an effective combination and was used subsequently as the base coating for maintaining the safety and quality of fresh Brussels sprouts stored at 16°C for 14 days. The pullulan coating containing 1.0% OEO reduced Aspergillus niger populations by 2 log CFU/g. This coating also reduced weight loss in the sprouts. Compared with uncoated Brussels sprouts, the percent weight loss after 14 days was reduced in samples coated with pullulan and with pullulan plus 1% OEO by 3.81 and 6.06%, respectively, after storage at 2°C and by 8.04 and 9.30%, respectively, after storage 16°C. The coating also significantly reduced changes in general appearance and color during storage. Evaluation of the organoleptic properties indicated that pullulan containing OEO had only a slight detrimental effect on odor properties. Incorporating OEO into a delivery system for antimicrobial compounds in pullulan coatings extended the microbiological shelf life of Brussels sprouts.

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“…Three white-flowered biotypes of O. vulgare studied were growing wild in different locations of Italy (De Falco et al, 2014). Their essential oil was rich with either carvacrol or thymol whereas phenols content was the lowest among them.…”

Section: The Chemical Composition Of Essential Oil Of Variousmentioning

confidence: 99%

Chemical composition and antibacterial activity of Origanum ramonense essential oil on the β-lactamase and extended- spectrum β-lactamase urinary tract isolates

Qaralleh

2018

Bangladesh J Pharmacol

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The aim of this study was to evaluate the antibacterial activity of Origanum ramonense essential oil extracted from the air-dried leaves against β-lactamase and extended-spectrum β-lactamase obtained from the patients with urinary tract infection. The essential oil was extracted by hydrodistillation and analyzed by GC–MS. In vitro antibacterial activity was studied using disc diffusion and microdilution methods. Twenty compounds were identified representing 97.8% of the total oil. The major components were carvacrol (84.6%), p-cymene (4.3%) and γ-terpinene (3.3%). The oil showed a broad spectrum of antibacterial activity against all tested isolates. Staphylococcus aureus, S. epidermidis, Klebsiella pneumoniae and Enterobacter aerogenes had the lowest minimum inhibitory concentration values (0.015 µg/mL) followed by Escherichia coli (0.14 µg/mL). The lowest susceptible strains to oil were Pseudomonas aeruginosa, Proteus mirabilis, E. coli 25922 and P. aeruginosa 10145. The bacteriostatic and bactericidal effects at concentrations as low as 0.015 µg/mL indicated the potent antibacterial activity of O. ramonense. Video Clip of Methodology:Disc Diffusion method: 2 min 16 sec <a href="https://www.youtube.com/v/HUZqSngRvmQ">Full Screen</a> <a href="https://www.youtube.com/watch?v=HUZqSngRvmQ">Alternate</a>

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Growth, essential oil characterization, and antimicrobial activity of three wild biotypes of oregano under cultivation condition in Southern Italy

Cited by 29 publications

References 24 publications

Antimicrobial Activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) Essential Oils against Some Food-borne Microorganisms

Antimicrobial Activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) Essential Oils against Some Food-borne Microorganisms

Preservation of Brussels Sprouts by Pullulan Coating Containing Oregano Essential Oil

Chemical composition and antibacterial activity of Origanum ramonense essential oil on the β-lactamase and extended- spectrum β-lactamase urinary tract isolates

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