Inhibition of Staphylococcus aureus on a laboratory medium and black peppercorns by individual and combinations of essential oil vapors

Food Control ◽  
2021 ◽  
pp. 108487
Author(s):  
Jiwon Oh ◽  
Hoikyung Kim ◽  
Larry R. Beuchat ◽  
Jee-Hoon Ryu
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Laboratory Medium

Chemical Composition and Antibacterial Activity of Essential Oils of Three Medicinal Plants from Algerian Semi-Arid Climatic Zone

2018 ◽  
Vol 16 (S1) ◽  
pp. S155-S163 ◽  
Author(s):  
S. Mehalaine ◽  
O. Belfadel ◽  
T. Menasria ◽  
A. Messaili
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Salvia Officinalis ◽  
Thymus Algeriensis

The present study was carried out to determine, for the first time, the chemical composition and antibacterial activity of essential oils derived from the aerial parts of three aromatic plants Thymus algeriensis Boiss & Reut, Rosmarinus officinalis L., and Salvia officinalis L. growing under semiarid conditions. The essential oils were chemically analyzed and identified by gas chromatography (GC) and GC/ mass spectrometry (GC/MS) and their antimicrobial activity was individually evaluated against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa using both agar disk diffusion and agar dilution methods. The major constituents of Thymus algeriensis essential oil were identified as camphor (13.62%), 1,8-cineol (6.00%), borneol (5.74%), viridiflorol (4.00%), and linalool (3.93%). For Rosmarinus officinalis essential oil, 48 compounds were characterized, of which the main constituents were camphor (17.09%), Z-β-ocimene (10.88%), isoborneol (9.68%), α-bisabolol (7.89%), and borneol (5.11%). While, Salvia officinalis essential oil was characterized by β-thujone (16.44%), followed by viridiflorol (10.93%), camphor (8.99%), 1,8-cineol (8.11%), trans-caryophyllene (5.85%), and α-humulene (4.69%) as the major components. Notably, results from antibacterial screening indicated that Thymus algeriensis and Salvia officinalis essential oils exhibited a strong inhibitory effect against both Escherichia coli and Staphylococcus aureus compared to Rosmarinus officinalis essential oil. Further, less activity was recorded against Pseudomonas aeruginosa for the three tested essential oils.

scholarly journals Synergistic antibacterial combination of Lavandula latifolia Medik. essential oil with camphor

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Nursenem Karaca ◽  
Görkem Şener ◽  
Betül Demirci ◽  
Fatih Demirci
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Antibacterial Effect ◽  
Synergistic Effects ◽  
Pharmaceutical Formulations ◽  
Human Pathogens ◽  
Broth Microdilution ◽  
Antibacterial Effects ◽  
Lavandula Latifolia

AbstractCombination of various compounds and essential oils for pharmaceutical formulations withdraw attention. In this present study, it was aimed to evaluate the in vitro potential synergistic antibacterial effect of Lavandula latifolia (spike lavender) essential oil with camphor by using the checkerboard method against the human pathogens; Staphylococcus aureus and Listeria monocytogenes. Pharmacopoeia quality L. latifolia essential oil and racemic camphor were analyzed and verified by GC-FID and GC/MS, simultaneously. In vitro antibacterial activity of essential oil and camphor (MIC range: 0.16–20 mg/mL) and standard antimicrobial clarithromycin (MIC range: 0.125–16 μg/mL) were carried out by broth microdilution against S. aureus and L. monocytogenes standard strains, respectively. Resulting antibacterial effects were evaluated for their fractional inhibitory concentrations (FICs) as antagonistic, additive and synergistic effects. The analytical results showed that the major component of essential oil was linalool (45.2%) and 1,8-cineole (25.6%). Antibacterial effects of essential oil were determined as MIC 1.25–5 mg/mL. As a result of the experiments, L. latifolia essential oil–camphor combinations were identified as “synergistic (FIC ≤ 0.5), and additive (0.5 < FIC ≤ 1)” in the respective combinations, suggesting further evaluation for formulations for potential antimicrobial applications in food and pharmaceuticals.

scholarly journals Effects of oregano essential oil and carvacrol on biofilms of Staphylococcus aureus from food-contact surfaces

Food Control ◽  
2017 ◽  
Vol 73 ◽  
pp. 1237-1246 ◽  
Author(s):  
Jessica Bezerra dos Santos Rodrigues ◽  
Rayssa Julliane de Carvalho ◽  
Neyrijane Targino de Souza ◽  
Kleber de Sousa Oliveira ◽  
Octávio Luiz Franco ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Oregano Essential Oil ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

scholarly journals Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model

2012 ◽  
Vol 43 (3) ◽  
pp. 1120-1127 ◽  
Author(s):  
Jefferson C. de Barros ◽  
Maria Lúcia da Conceição ◽  
Nelson Justino Gomes Neto ◽  
Ana Caroliny Vieira da Costa ◽  
Evandro Leite de Souza
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Essential Oil ◽  
Origanum Vulgare

scholarly journals Phytochemical Screening, Chemical Composition and Antimicrobial Activity of Cinnamon verum Bark

2020 ◽  
pp. 36-43
Author(s):  
Hamza Mohamed Ahmed ◽  
Ashraf Mahmoud Ramadhani ◽  
Ibrahim Yaagoub Erwa ◽  
Omer Adam Omer Ishag ◽  
Mohamed Bosharh Saeed
Keyword(s):  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Phytochemical Screening ◽  
High Concentration ◽  
Standard Methods ◽  
Crude Extracts ◽  
Acetone Extracts

cinnamon dating from 1000 AD when it was firstly recorded in English due to its important as aroma and as herbs. The aim of this study was to investigate phytochemicals constitutes, chemical composition and antimicrobial activity of the essential oil of commercial samples of Cinnamon verum bark. The essential oil was extracted by hydrodistillation, while the crude extracts were prepared by three different solvents methanol (70%), acetone and aqueous. Phytochemical screening of crude extracts was performed using standard methods. The essential oil was subjected to GC-MS analysis and tested against Staphylococcus aureus, Salmonella typhimurium, Pseudomonas aeruginosa, Eschericchia coli and Candida albicans. The obtained results indicated the presence of alkaloids, flavonoids, coumarin, tannins, terpenoids, saponin, glycoside, anthrocyanin and phenolic compounds in the methanolic, aqoueous and acetone extracts of C. verum bark; while the major components of the extracted essential oil of C. verum bark were cinnamaldehyde (85.50%), stigmasterol (3.69%), Cadinene (1.37%), (E)-cinnamaldehyde (1.35%), alpha-amorphene (1.33%), hydrocinnamaldehyde (1.28%), alpha-cubebene (1.25) and ergosterol (1.09%) respectively. The antimicrobial activity result indicated the high activity of the extracted essential oil against all tested microorganisms at high concentration; except in S. typhimurium and C. albicans at concentrations of 25% and 12.5% no activity was noticed. Based in our obtained results the essential oil of C. verum bark had high potential as antimicrobial agent, therefore, recommended for more advanced studies to be conducted on this abundant plant as natural source of antibiotics.

Lippia alba (Mill.) N.E. Essential Oil Interfere with Aminoglycosides Effect Against Staphylococcus aureus

2011 ◽  
Vol 14 (5) ◽  
pp. 574-581 ◽  
Author(s):  
Helenicy N.H. Veras ◽  
Adriana R. Campos ◽  
Fabíola F.G. Rodrigues ◽  
Marco A. Botelho ◽  
Henrique D.M. Coutinho ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Lippia Alba
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