Laurus nobilis, Zingiber officinale and Anethum graveolens Essential Oils: Composition, Antioxidant and Antibacterial Activities against Bacteria Isolated from Fish and Shellfish

Abstract

Several bacterial strains were isolated from wild and reared fish and shellfish. The identification of these strains showed the dominance of the Aeromonas hydrophila species in all seafood samples, followed by Staphylococcus spp., Vibrio alginolyticus, Enterobacter cloacae, Klebsiella ornithinolytica, Klebsiella oxytoca and Serratia odorifera. The isolates were studied for their ability to produce exoenzymes and biofilms. The chemical composition of the essential oils from Laurus nobilis leaves, Zingiber officinale rhizomes and Anethum graveolens aerial parts was studied by GC and GC/MS. The essential oils' antioxidant and antibacterial activities against the isolated microorganisms were studied. Low concentrations of the three essential oils were needed to inhibit the growth of the selected bacteria and the lowest MBCs values were obtained for the laurel essential oil. The selected essential oils can be used as a good natural preservative in fish food due to their antioxidant and antibacterial activities.

Laurus nobilis: Composition of Essential Oil and Its Biological Activities

“…In our sample, the amount of sabinene was 12.2%, higher than in the essential oils analyzed by Derwich and coworkers [5], Snuossi and co-workers [11], and Yalcin [12] who found percentages of sabinene of 6.13, 3.5, and 6.13%, respectively. Linalool was found in concentrations comparable to previous studies [10,13] but in essential oil analyzed by Derwick and coworkers [5] linalool was not found.…”

“…The comparison with most recent literature concerning the chemical composition of the essential oil of L. nobilis from other Mediterranean areas, showed substantial differences: 1,8-cineole percentage found (31.9%) is lower than the values recorded in other studies: Turkey 44.97% [10], Tunisia 56.0% [11], Cyprus 58.59% [12], Morocco 52.43% [5], but similar to Algerian essential oil (34.62%) [13]. In our sample, the amount of sabinene was 12.2%, higher than in the essential oils analyzed by Derwich and coworkers [5], Snuossi and co-workers [11], and Yalcin [12] who found percentages of sabinene of 6.13, 3.5, and 6.13%, respectively.…”

Effectiveness of five flavored Tunisian olive oils on Anisakis larvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process

“…This finding was in accordance with those of Vazirian et al, 37 which proved that the main compound of the cinnamon essential oil is (E)-cinnamaldehyde (Table 2). Two compounds were wileyonlinelibrary.com/jsfa Snoussi et al 38 Radaelli et al 39 Vazirian et al 37 Snoussi et al 40 Snoussi et al 40 Valero et al 41 Giarratana et al, 33 identified in the cardamom-flavored olive oil: 1,8-cineole (57.1%) and -terpinyl acetate (20.6%), with similar percentages to those reported in cardamom essential oil by Snoussi et al 38 ( Table 2). In the rosemary-flavored olive oil, the major compounds were 1,8-cineole (60.8%), -pinene (9.1%), camphor (7.9%), and camphene (6.8%).…”

“…Finally, 1,8‐cineole (66.0%), linalool (9.7%), β ‐pinene (9.7%), and α ‐pinene (6.9%) were the major compounds of the volatile fraction of olive oil flavored with laurel. As described in Snoussi et al, 1,8‐cineole is the main compound in laurel essential oil analysis (Table ), which is characterized by antibacterial activity …”

“…With regard to the olive oil flavored with ginger, the major compounds were: camphene (21.9%), limonene (21.2%), citral (9.6.1%) n ‐dodecane (9.6%), and zingiberene (7.6%) (Table ). Nevertheless, the volatile profile of ginger essential oil displayed some differences in the chemical composition, especially for limonene, which was not present and was replaced by β ‐phellandrene (Table ). Limonene's efficacy against Anisakis larvae is well known, and camphene has been reported as an antifungal and antitumor compound, and recently as an anisakicidal agent .…”