Inhibitory effect of Nigella sativa oil against Listeria monocytogenes and Salmonella Enteritidis inoculated in minced beef meat

2017 ◽  
Vol 11 (4) ◽  
pp. 2043-2051 ◽  
Author(s):  
Samir Ahmed Marghany Mahgoub ◽  
Ali Osman ◽  
Mohamed Fawzy Ramadan
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Enteritidis ◽  
Nigella Sativa ◽  
Inhibitory Effect ◽  
Beef Meat ◽  
Nigella Sativa Oil ◽  
Minced Beef

scholarly journals Chemical Composition, Antioxidant and Antimicrobial Activities ofThymus capitataEssential Oil with Its Preservative Effect againstListeria monocytogenesInoculated in Minced Beef Meat

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Nariman El Abed ◽  
Belhassen Kaabi ◽  
Mohamed Issam Smaali ◽  
Meriem Chabbouh ◽  
Kamel Habibi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Listeria Monocytogenes ◽  
Chemical Composition ◽  
Essential Oil ◽  
Radical Scavenging ◽  
Antimicrobial Activities ◽  
Gas Chromatography Mass Spectrometry ◽  
Beef Meat ◽  
Minced Beef ◽  
Antioxidant And Antimicrobial Activities

The chemical composition, antioxidant and antimicrobial activities, and the preservative effect ofThymus capitataessential oil againstListeria monocytogenesinoculated in minced beef meat were evaluated. The essential oil extracted was chemically analyzed by gas chromatography-mass spectrometry. Nineteen components were identified, of which carvacrol represented (88.89%) of the oil. The antioxidant activity was assessedin vitroby using both the DPPH and the ABTS assays. The findings showed that the essential oil exhibited high antioxidant activity, which was comparable to the reference standards (BHT and ascorbic acid) with IC50values of 44.16 and 0.463μg/mL determined by the free-radical scavenging DPPH and ABTS assays, respectively. Furthermore, the essential oil was evaluated for its antimicrobial activity using disc agar diffusion and microdilution methods. The results demonstrated that the zone of inhibition varied from moderate to strong (15–80 mm) and the minimum inhibition concentration values ranged from 0.32 to 20 mg/mL. In addition, essential oil evaluatedin vivoagainstListeria monocytogenesshowed clear and strong inhibitory effect. The application of 0.25 or 1% (v/w) essential oil ofT. capitatato minced beef significantly reduced theL. monocytogenespopulation when compared to those of control samples (P-value  <0.01).

The protective effect of Nigella Sativa oil extract against neurotoxicity induced by Valproic acid

2017 ◽  
Vol 6 (9) ◽  
pp. 5474 ◽  
Author(s):  
Basant Mahmoud Morsy ◽  
Ghada Mohamed Safwat ◽  
Doaa Ahmed Hussein ◽  
Reem Mohamed Samy
Keyword(s):  
Valproic Acid ◽  
Nigella Sativa ◽  
Liver Lipid ◽  
Black Cumin ◽  
Enzymatic Antioxidant ◽  
Nigella Sativa Oil ◽  
Active Chemical ◽  
Oil Extract ◽  
Liver Lipid Peroxidation

Nigella sativa (NS), commonly known as black cumin, has been used for medicinal purposes. Traditionally the seeds and its oil are used in several diseases. The greatest part of the remedial properties of this plant is due to the presence of thymoquinone (TQ) which is a major active chemical component of the essential oil. The current study performed to evaluate the effect of Nigella sativa Oil (NSO) extract on the neurotoxic and hepatotoxic potentials from Valproic acid (VPA) administration. Also we summarize recent findings emphasizing the role of main neurotoxic and hepatotoxic markers and oxidative stress in study’s case. Neurotoxicity was induced by VPA at dose of (500 mg/kg b.wt) by gastric intubation daily for 30 day. These rats received NSO extract was given orally at dose of (0.5 ml/kg b.wt) daily for 30 days after VPA administration. The current results revealed that NSO extract treatment ameliorated significantly the elevated levels of the neurotoxic and hepatotoxic biomarkers which elevated as a result to VPA administration. Moreover, NSO extract treatment ameliorated the non-enzymatic antioxidant, brain and liver lipid peroxidation (LPO) and glutathione (GSH) concentration and the enzymatic antioxidant, brain and liver catalase(CAT) activity.

Combined application of phenolic acids and essential oil components against Salmonella Enteritidis and Listeria monocytogenes in vitro and in ready-to-eat cooked ham

LWT ◽  
2021 ◽  
pp. 111881
Author(s):  
Jessica Audrey Feijó Corrêa ◽  
João Vitor Garcia dos Santos ◽  
Alberto Gonçalves Evangelista ◽  
Anne Caroline Schoch Marques Pinto ◽  
Renata Ernlund Freitas de Macedo ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Phenolic Acids ◽  
Salmonella Enteritidis ◽  
Combined Application ◽  
Cooked Ham ◽  
Oil Components

Antibacterial and antibiofilm activity of essential oil of clove against Listeria monocytogenes and Salmonella Enteritidis

2021 ◽  
pp. 108201322110132
Author(s):  
Mariem Somrani ◽  
Hajer Debbabi ◽  
Alfredo Palop
Keyword(s):  
Cell Adhesion ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Salmonella Enteritidis ◽  
Bioactive Compound ◽  
Gas Chromatography Mass Spectrometry ◽  
Antibiofilm Activity ◽  
Disk Diffusion Assay ◽  
Clove Essential Oil ◽  
Potential Strategy

The antibacterial and antibiofilm activity of essential oil of clove against Listeria monocytogenes and Salmonella Enteritidis were investigated. The chemical composition of the oil was characterized by gas chromatography–mass spectrometry. Stock solution of the essential oil of clove was prepared in 95% (v/v) ethanol (EOC). The antibacterial assays were performed by disk diffusion assay and minimal inhibitory concentration (MIC). The biomass of adhered cells and preformed biofilms after incubation with different concentrations of EOC was assessed by crystal violet. Eugenol was the major bioactive compound of clove essential oil, accounting for 78.85% of the total composition. The MIC values for L. monocytogenes and S. Enteritidis were 0.05 mg/ml and 0.1 mg/ml, respectively. The initial cell adhesion at MIC was inhibited by 61.8% for L. monocytogenes and 49.8% for S. Enteritidis. However, the effect of EOC was less marked on biofilm eradication than on cell adhesion. At MIC and within 1 hour of incubation with the EOC, the preformed biofilms were reduced by 30.2% and 20.3% for L. monocytogenes and S. Enteritidis, respectively. These results suggest that sanitizers based on clove essential oil could be a potential strategy to control biofilms in food-related environments.

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