scholarly journals The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients

2008 ◽  
Vol 124 (1) ◽  
pp. 91-97 ◽  
Author(s):  
J. Gutierrez ◽  
C. Barry-Ryan ◽  
P. Bourke
Keyword(s):  
Essential Oil ◽  
Antimicrobial Efficacy ◽  
Food Ingredients

scholarly journals The antimicrobial efficacy of Lippia alba essential oil and its interaction with food ingredients

2014 ◽  
Vol 45 (2) ◽  
pp. 699-705 ◽  
Author(s):  
Terezinha Feitosa Machado ◽  
Nádia Accioly P. Nogueira ◽  
Rita de Cássia Alves Pereira ◽  
Cívita Teixeira de Sousa ◽  
ValériaChaves Vasconcelos Batista
Keyword(s):  
Essential Oil ◽  
Antimicrobial Efficacy ◽  
Food Ingredients ◽  
Lippia Alba

Antimicrobial Essential Oil Combinations to Combat Foot Odour

Planta Medica ◽  
2018 ◽  
Vol 84 (09/10) ◽  
pp. 662-673 ◽  
Author(s):  
Ané Orchard ◽  
Alvaro Viljoen ◽  
Sandy van Vuuren
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Antimicrobial Efficacy ◽  
Juniperus Virginiana ◽  
Broth Microdilution ◽  
Synergistic Interactions ◽  
Microdilution Method ◽  
Broth Microdilution Method

AbstractFoot odour (bromodosis) is an embarrassing and perplexing condition mostly caused by bacteria of the Brevibacterium species. Essential oils are a credible option as an affordable treatment of odour and contribute towards antimicrobial efficacy. Therefore, this study sets out to investigate the antimicrobial activity of essential oil combinations against odour-causing bacteria. The broth microdilution method was used to investigate the antimicrobial activity of 119 essential oil combinations, and the fractional inhibitory index was calculated to determine the interactive profile. Combinations that resulted in synergy in 1 : 1 ratios were further evaluated in different concentrations, and isobolograms were plotted to determine the influence of the ratio on overall activity. Numerous combinations could be identified as having synergistic interactions against the Brevibacterium spp. and no antagonism was observed. The combination of Juniperus virginiana (juniper) and Styrax benzoin (benzoin) demonstrated synergy against all three Brevibacterium spp. tested and J. virginiana was the essential oil responsible for the majority of the synergistic interactions. The results reported here confirm the promising potential of the majority of these oils and selected combinations in treating and controlling bromodosis.

scholarly journals Ginger and Turmeric Essential Oils for Weed Control and Food Crop Protection

Plants ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 59 ◽  
Author(s):  
María Ibáñez ◽  
María Blázquez
Keyword(s):  
Seed Germination ◽  
Essential Oil ◽  
Essential Oils ◽  
Mass Spectrometry Analysis ◽  
Chemical Compositions ◽  
Food Crops ◽  
Nicotiana Glauca ◽  
Radicle Growth ◽  
Food Ingredients ◽  
Positive Effects

Ginger and turmeric are two food ingredients that are in high demand due to their flavor and positive effects on health. The biological properties of these spices are closely related to the aromatic compounds they contain. The chemical compositions of their essential oils and their in vitro phytotoxic activity against weeds (Portulaca oleracea, Lolium multiflorum, Echinochloa crus-galli, Cortaderia selloana, and Nicotiana glauca) and food crops (tomato, cucumber, and rice) were studied. Forty-one compounds, accounting for a relative peak area of 87.7% and 94.6% of turmeric and ginger essential oils, respectively, were identified by Gas Chromatography–Mass Spectrometry analysis. Ginger essential oil with α-zingiberene (24.9 ± 0.8%), β-sesquiphelladrene (11.7 ± 0.3%), ar-curcumene (10.7 ± 0.2%), and β-bisabolene (10.5 ± 0.3%) as the main compounds significantly inhibited the seed germination of P. oleracea, L. multiflorum, and C. selloana at the highest dose (1 µL/mL) assayed, as well as the hypocotyl and radicle growth of the weeds. Turmeric essential oil with ar-turmerone (38.7 ± 0.8%), β-turmerone (18.6 ± 0.6%), and α-turmerone (14.2 ± 0.9%) as principal components significantly inhibited the seed germination of C. selloana and hypocotyl and radicle growth of weeds (the latter in particular) at the highest dose, whereas it did not affect either the seed germination or seedling growth of the food crops. Turmeric essential oil can be an effective post-emergent bioherbicide against the tested weeds without phytotoxicity to crops.

Evaluating the Antimicrobial Efficacy of White Mustard Essential Oil Alone and in Combination with Thymol and Carvacrol Against Salmonella

2019 ◽  
Vol 82 (12) ◽  
pp. 2038-2043 ◽  
Author(s):  
JOHN ADAM PORTER ◽  
EMEFA ANGELICA MONU
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Food Products ◽  
The United States ◽  
Positive Control ◽  
Antimicrobial Efficacy ◽  
White Mustard ◽  
Infectious Dose ◽  
Log Reduction ◽  
Mustard Essential Oil

ABSTRACT It is estimated that nontyphoidal Salmonella causes approximately 1 million illnesses and 378 deaths per year in the United States. Reduction of Salmonella-related foodborne infections can be achieved through application of food antimicrobials. Essential oils in combination with other antimicrobials can be added to food products to reduce the levels of the organism below the infectious dose for healthy individuals. The purpose of this study was to investigate the antimicrobial efficacy of white mustard essential oil (WMEO) against serovars of Salmonella and its potential to be used with carvacrol or thymol to control Salmonella. Results showed that WMEO at the highest concentration of 0.84% (v/v) compared with the positive control had approximately a 6- to 7-log reduction for all serovars. It was found that no difference in susceptibility existed among the serovars tested (P > 0.05). In addition, the MICs were determined to be 0.5, 0.02, and 0.02% for WMEO, carvacrol, and thymol, respectively, against Salmonella Typhimurium. The fractional inhibitory concentration index was calculated. A score of 1 indicated an additive effect occurred when WMEO was combined with thymol or carvacrol. Combining WMEO with carvacrol or thymol indicated that the concentration of individual essential oils needed to inhibit Salmonella can be reduced using these combinations and warrants further study to determine potential use in controlling Salmonella in commercial food products. HIGHLIGHTS

Antimicrobial Efficacy of Emulsified Essential Oil Components against Weak Acid–Adapted Spoilage Yeasts in Clear and Cloudy Apple Juice

2014 ◽  
Vol 77 (8) ◽  
pp. 1325-1335 ◽  
Author(s):  
MYRIAM LOEFFLER ◽  
SOPHIA BEISER ◽  
SARISA SURIYARAK ◽  
MONIKA GIBIS ◽  
JOCHEN WEISS
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Dimethyl Sulfoxide ◽  
Apple Juice ◽  
Yeast Cells ◽  
Antimicrobial Efficacy ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil Components ◽  
The Impact

The antimicrobial activity of oil-in-water emulsions containing dual combinations of the essential oil components cinnamaldehyde, perillaldehyde, and citral was examined against two acid-resistant yeast strains (Zygosaccharomyces bailii) in beverage systems composed of diluted clear or cloudy apple juice and in a Sabouraud dextrose broth model. Antimicrobial properties of an encapsulated oil-in-water emulsion and of essential oil components dissolved in 10% dimethyl sulfoxide were compared using plate counts and turbidity measurements. Growth curves were modulated to qualitatively assess differences in antimicrobial efficacy. The impact of the presence of a beverage emulsion without essential oils (unloaded; 5% oil and 1% modified starch, pH 3.0) on the antimicrobial efficacy also was investigated. Dual combinations of essential oil components were sufficient to completely inhibit and/or kill yeast cells in diluted apple juice and Sabouraud dextrose broth systems at very low concentrations (100 to 200 μg/ml). However, the combination of perillaldehyde and citral had the weakest antimicrobial effect; a concentration of 400 μg/ml was necessary to prevent yeast growth in beverages, and up to 800 μg/ml was required in systems to which an unloaded emulsion had been added. The antimicrobial activity of essential oil components did not differ in diluted clear and cloudy apple juices and was not affected by being added in emulsified form or dissolved in dimethyl sulfoxide as long as there was no unloaded emulsion also present. These results indicate that formulations of essential oil combinations encapsulated together in emulsions are highly effective for inhibiting and/or killing microorganisms in real beverage systems.

scholarly journals Essential oil content and composition in various ecotypes of damask rose from different ecological regions

2021 ◽  
Vol 20 (1) ◽  
pp. 61-69
Author(s):  
Mehran Kanani ◽  
Esmaeil Chamani ◽  
Ali Akbar Shokouhian ◽  
Mousa Torabi-Giglou
Keyword(s):  
Essential Oil ◽  
Oil Content ◽  
Proline Content ◽  
Rosa Damascena ◽  
Food Ingredients ◽  
Ecological Regions ◽  
Rose Oil ◽  
Damask Rose ◽  
Therapeutic Processes ◽  
Preclinical And Clinical Studies

Rosa damascena as a holy ancient plant with modern uses in perfumery and therapeutic processes, should be more investigated due to its utilization in food ingredients, preclinical and clinical studies, and cosmetics industry. Here, we have evaluated the proline content, total phenol of sepal and petal, oil content, and essential oil (EO) composition in different damask rose ecotypes [(Oroumieh; OR), (Golab; GB), (Oskou; OS), (London; LN), and (Mahallat; MT)]. The highest proline and oil content produced in GB ecotype. There was a positive correlation between oil content and proline production in ecotypes (r2 = 0.8064). The major compounds of rose EOs in OR, GB, OS, and MT ecotypes were nonadecane, heneicosane, citronellol, and geraniol. Whereas the main compounds in LN oil were heneicosane (11.43%), Z-5-nonadecene (10.34%), citronellol (8.84%), and geraniol (6.97%). The highest content of Terpenes + Sesquiterpenes were produced in GB followed by MT, while the lowest Terpenes + Sesquiterpenes content were in OR and LN, respectively. Based on the uses of rose oil for cosmetics, medicine, and/or therapeutic processes, the specific ecotype with distinct oil profile can be proposed.

scholarly journals ESSENTIAL OIL AND EXTRACTS FROM THYMUS PRAECOX OPIZ SSP. POLYTRICHUS AS NATURAL ANTIOXIDANTS

2016 ◽  
Vol 1 (13) ◽  
Author(s):  
Nada V. Petrović ◽  
Slobodan S. Petrović ◽  
Dubravka Jovičić ◽  
Marina Francišković
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Functional Food ◽  
Nutritional Supplements ◽  
Natural Antioxidants ◽  
Antioxidant Potential ◽  
Synthetic Antioxidants ◽  
Food Ingredients ◽  
Medicinal Value

Spices and herbs have been used for centuries by many cultures to enhance the flavor and aroma offoods. Early cultures also recognized the value of using spices and herbs in preserving foods and fortheir medicinal value. In the present study the essential oil of wild growing Thymus praecox Opiz ssp.polytrichus was isolated by hydrodistillationprocess. Extracts of T. praecox ssp.polytrichuswereprepared by using solvents of varying polarity. Antioxidant potential and ability of essential oil andextractsto neutralize DPPH radicals was investigated. The essential oil showed significantlyhigher antioxidant activity compared with synthetic antioxidants BHA and BHT. This workprovides the basis for the present rapidly increasing interest for the use of natural antioxidants as foodantioxidants, functional food ingredients and/or as nutritional supplements.

Sign in / Sign up

Export Citation Format

Share Document