Investigation on Development of Zein Antimicrobial Edible Film and Essential oil of Zataria multiflora Boiss. on Salmonella enteritidis, Listeria monocytogenes, Escherichia coli and Staphylococcus aureus

Ghasemi, Shima; Javadi, N Haji Seyed; Moradi, Mehran; Oromiehie, A; Esmaeili, Saber

doi:10.1055/s-0031-1282359

Cited by 4 publications

(5 citation statements)

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“…Discussion Z. multiflora has several biological and pharmacological properties. ZM is acted as an antimicrobial in the food industry (14)(15)(16)(17) and used as an antispasmodic, anesthetic agent in Iranian traditional medicine (14). There are many studies that show that Z. multiflora has antibacterial (9) antifungal and antioxidant (7,8) activities.…”

Section: Resultsmentioning

confidence: 99%

Quantification of thymol content in different extracts of Zataria multiflora by HPLC method

2016

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Introduction Lamianceae family is one of the largest herbals' families that are growing in the world and has 200 genus and 2000-5000 species of aroma. Zataria multiflora Boiss. (ZM) (synonyms: Zataria bracteata Boiss.; Zataria multiflora var. elatior Boiss) is a thyme-like plant and a member of this family with multiple, thin, hard and forked stalks (1,2). ZM is containing thymol, carvacrol, zatrinal, oleanolic acid, betulic acid, rosmarinic acid and monoterpenoids such as sesquiter-penoids, p-cymene and terpinene (2). The main components of ZM oil are phenolic compounds. The biological effects of Z. multiflora are mainly associated to its phenolic compounds, especially thymol and carvacrol (Fig. 1) (3). ZM has several biological and pharmacological properties including anti-fungal (4), antierythma (5), anti-nociceptive (6), anti oxidative stress (7,8), antimicrobial (2, 9) spasmolytic, anti-inflammatory (10), immunostimulant (11) painrelieving (12) and radioprotective Abstract Zataria multiflora Boiss is used in traditional folk remedies as antiseptic, analgesic, carminative, anthelmintic medication. The main components of Z. multiflora are phenolic compounds such as thymol and carvacrol. The aim of this study was developed a simple and rapid method for determination of the thymol in different extracts of Z. multiflora by HPLC method. The dried aerial parts of Z. multiflora in the flowering stage was extracted with ethanol 34%, 42% and 70% for 48 hours. Several mobile phase systems were applied for development and separation of thymol and carvacrol that have close retention time in HPLC system. The peaks of thymol and carvacrol are successfully separated in acetonitrile-water-acetic acid mobile phase. Thymol and carvacrol were separated with a retention times 10.4 and 9.8 minutes respectively, in an isocratic solvent system with HPLC. Thymol content was 2.7 ± 0.06, 3.7 ± 0.07 and 6.0 ± 0.11 mg/g, in ethanol at concentration of 34%, 42% and 70%, respectively. Thymol content in different hydroalcoholic extract of Z. multiflora is dependent to ethanol concentration in extraction solvent.

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Section: Resultsmentioning

confidence: 99%

Quantification of thymol content in different extracts of Zataria multiflora by HPLC method

2016

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“…Acidic nature of the hydroxyl group in thymol and carvacrol and the involvement of the hydroxyl group in the formation of hydrogen bonds may explain the highest antimicrobial activity (31). Investigations showed that Z. multiflora EO can inhibit food-borne pathogenic microorganisms such as Staphylococcus aureus (33), Bacillus cereus (34), Sallmonella typhimurium (17), Listeria monocytogenes (18) and Aspergillus flavus (19). Mansour et al (2010) showed that S. aureus was more sensitive than other tested bacteria (MIC 0.039 % (w/v)) and Streptococcus pyogenes and Proteus mirabilis (MIC 0.156 % (w/v)) were the most resistant bacteria (35).…”

Section: Discussionmentioning

confidence: 99%

“…(10), Pulicaria gnaphalodes (11), Trachyspermum ammi (12) and Cuminum cyminum (13,14,15) EOs and also on the antibacterial activity of Artemisia absinthium (16), Zataria multiflora Boiss. (17,18,19), Pulicaria gnaphalodes (20), Trachyspermum ammi (21) and Cuminum cyminum (15) EOs on some food-borne and pathogenic microorganisms. In spite of the importance and long-term use of Trachyspermum ammi, Pulicaria gnaphalodes and Artemisia absinthium, no work has been carried out on the antimicrobial activity of these EOs on pathogenic and non-pathogenic V. parahaemolyticus.…”

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confidence: 99%

Chemical Composition and Antimicrobial Effect of Five Essential Oils on Pathogenic and Non-Pathogenic Vibrio parahaemolyticus

et al. 2017

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A B S T R A C T Background and Objectives:Vibrio parahaemolyticus is the causative agent of gastroenteritis due to consumption of contaminated seafood. The aim of the present study was to determine the chemical composition of Essential Oils (EOs) of five plants (Artemisia absinthium, Zataria multiflora Boiss., Pulicaria gnaphalodes, Trachyspermum ammi and Cuminum cyminum) and to evaluate their antimicrobial activity against pathogenic and non-pathogenic V. parahaemolyticus. Materials and Methods:The EOs were analyzed by gas chromatography mass spectrometry. The detection of inhibitory effect of the EOs on the tested bacteria was carried out by agar disc-diffusion method and then MIC (Minimum Inhibitory Concentration) and MBC (Minimum Bactericidal Concentration) of the EOs against both bacteria were determined. Results:The analysis of the components of the EOs by gas chromatography mass spectrometry allowed the identification of 76 compounds. Of the five tested EOs, four oils exhibited an antimicrobial effect against both strains of V. parahaemolyticus. In all EOs tested, Pathogenic V. parahaemolyticus showed more sensitivity than non-pathogenic V. parahaemolyticus. The strongest EO against pathogenic V. parahaemolyticus were T. ammi with 63.42% thymol and C. cyminum with 29.02% cuminaldehyde and 20.70% α-terpinene-7-al, equally (31 mm inhibition zone). Non-pathogenic V. parahaemolyticus showed the most sensitivity against Z. multiflora Boiss. EO with 73.64% carvacrol (27 mm inhibition zone and the lowest MIC (0.025%) and MBC (0.05%)). Despite the large amount of thujone, A. absinthium EO in this study did not show antibacterial activity in disk diffusion assay, MIC or MBC values. Conclusions:The results of this study suggest that Z. multiflora Boiss. and T. ammi have strong antimicrobial activity against both pathogenic and non-pathogenic V. parahaemolyticus.

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“…Decimal dilutions are made to give a concentration of ca 10 6 cfu/ml. From this a volume of 500 µl was used to inoculate the broth combinations to give a final concentration of ca 10 4 cfu/ml (Ghasemi et al, 2012).…”

Section: Inoculum Preparationmentioning

confidence: 99%

“…According to Ghasemi et al (2012) study, there was a decline in the growth of microorganisms by increased concentration of ZEO. Salmonella enteritidis, Listeria monocytogenes, E. coli and S. aureus showed significant reductions in bacterial survival in the higher ZEO concentration.…”

Section: Introductionmentioning

confidence: 99%

Application of zein antimicrobial edible film incorporating Zataria multiflora boiss essential oil for preservation of Iranian ultrafiltered Feta cheese

Sara¹,

Javadi²,

Moradi³

et al. 2015

Afr. J. Biotechnol.

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Zein based edible film was developed and incorporated with Zataria multiflora boiss essential oil. Mechanical and microbiological characteristics of this biofilms were measured. Increasing concentration of antimicrobial agent in film reduced stretchability, tensile strength and elongation, however increased the thickness and water vapor transmission parameters (P<0.05). Addition of Z. multiflora boiss essential oil, resulted in decreasing the count of viable Salmonella enteritidis, Listeria monocytogenes, Escherichia coli and Staphylococcus aureus in the produced cheese. This investigation concludes that the biofilm containing Z. multiflora boiss essential oil can be highly recommended for packaging of Feta cheese with the improved microbiological and sensory quality. Besides, application of natural plant essential oil has economical and health promoting benefits.

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Investigation on Development of Zein Antimicrobial Edible Film and Essential oil of Zataria multiflora Boiss. on Salmonella enteritidis, Listeria monocytogenes, Escherichia coli and Staphylococcus aureus

Cited by 4 publications

References 4 publications

Quantification of thymol content in different extracts of Zataria multiflora by HPLC method

Quantification of thymol content in different extracts of Zataria multiflora by HPLC method

Chemical Composition and Antimicrobial Effect of Five Essential Oils on Pathogenic and Non-Pathogenic Vibrio parahaemolyticus

Application of zein antimicrobial edible film incorporating Zataria multiflora boiss essential oil for preservation of Iranian ultrafiltered Feta cheese

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