scholarly journals Antimicrobial evaluation of plant essential oils against pathogenic microorganisms: In vitro study of oregano oil combined with conventional food preservatives

2018 ◽  
Vol 28 (4) ◽  
pp. 10-18
Author(s):  
Zahaed Evangelista-Martínez ◽  
Nohemí Reyes-Vázquez ◽  
Ingrid Rodríguez-Buenfil
Keyword(s):  
Essential Oils ◽  
In Vitro Study ◽  
Antimicrobial Activities ◽  
Food Preservation ◽  
Microbial Pathogens ◽  
Pathogenic Microorganisms ◽  
Food Preservatives ◽  
Plant Essential Oils ◽  
Oregano Oil

Essential oils (EO) are promising natural antimicrobial additives to control microbial pathogens. This study aims to investigate the antimicrobial activities of plant essential oils and to study the antimicrobial effect of oregano oil (OrO) in combination with food preservatives. The antimicrobial screening showed that Escherichia coli and Salmonella enterica subsp. enterica serovar Typhimurium (Salmonella ser. Typhimurium) appeared to be less susceptible to EO, whereas Staphylococcus aureus and Candida albicans were more affected. The Minimum Inhibitory Concentration (MIC) and Minimum Lethal Concentration (MLC) for laurel, cumin, oregano and rosemary oils showed values ranging from 0.078% to 1.25% (v/v). Also, synergic and viability effects of OrO combined with acetic acid (AcA) showed an additive effect against E. coli and C. albicans, while combination OrO + ascorbic acid (Asc) exhibited the same effect over Salmonella ser. Typhimurium and C. albicans. Therefore, oregano oil in combination with preservatives could be used to control the growth of pathogenic microorganisms for food preservation.

scholarly journals Antimicorbial Potency of Major Functional Foods’ Essential Oils in Liquid and Vapor Phases: A Short Review

2020 ◽  
Vol 10 (22) ◽  
pp. 8103
Author(s):  
Azam Amiri ◽  
Javad Mottaghipisheh ◽  
Fatemeh Jamshidi-Kia ◽  
Karamatollah Saeidi ◽  
Sara Vitalini ◽  
...  
Keyword(s):  
Essential Oils ◽  
Food Processing ◽  
Allyl Isothiocyanate ◽  
Short Review ◽  
Antimicrobial Activities ◽  
Food Preservation ◽  
Plant Essential Oils ◽  
Increasing Risk ◽  
Common Plant ◽  
Liquid And Vapor Phases

Due to the increasing risk of chemical contaminations in the application of synthetic fungicides, the use of plant essential oils and extracts has recently been increased. In the present review, the antimicrobial potential of the most active plant-food essential oils in liquid and vapor phases has been reviewed. The volatile isothiocyanates, aldehydes, and phenols, including allyl isothiocyanate, carvacrol, thymol, and eugenol, are considered to be the predominant components of essential oils, possessing significant antimicrobial activities. These components alone or in mixture can be effective. Overall, the antimicrobial activity of aroma compounds depends on the plant species, concentration, and method of application. This review provides useful information about the inhibitory application of the most common plant-foods’ essential oils in liquid and vapor phases against the growth of pathogenic microorganisms. Essential oils (EOs) are promising natural antimicrobial alternatives in food processing facilities. Although the food industry primarily uses spices and herbs to impart flavor, aroma, and pungency to foods, potent EOs represent interesting sources of natural products for food preservation.

scholarly journals Sodium Polyphosphate and Polyethylenimine Enhance the Antimicrobial Activities of Plant Essential Oils

2016 ◽  
Author(s):  
Heidi Weinkauf ◽  
Byron Brehm-Stecher
Keyword(s):  
Essential Oils ◽  
Antimicrobial Activities ◽  
Microbial Pathogens ◽  
Human Pathogens ◽  
Intrinsic Resistance ◽  
Sodium Polyphosphate ◽  
Plant Essential Oils ◽  
Food Contact Surfaces ◽  
Rough Strain ◽  
Effective Use

<p>Plant extracts have been used for millennia for treatment of disease, with much recent interest focusing on the antimicrobial activities of plant essential oils (EOs). Although EOs are active against common microbial pathogens, their effective use as topical, environmental or food antimicrobials will require EO-based formulations with enhanced antimicrobial activities. In the present study, two polyionic compounds, sodium polyphosphate (polyP, a polyanion) and polyethylenimine (PEI, a polycation), were evaluated for their abilities to enhance the antimicrobial activities of six EOs against the human pathogens <em>Escherichia coli</em> O157:H7, <em>Salmonella enterica</em> subsp. <em>enterica </em>ser Minnesota, <em>Pseudomonas aeruginosa</em>, <em>Listeria monocytogenes</em>, <em>Staphylococcus aureus </em>and <em>Candida albicans</em>. EOs tested were cinnamon, clove, regular and redistilled oregano and two types of thyme oil. EOs were examined via disk diffusion and broth microdilution, either alone or in the presence of sub-inhibitory levels of polyP or PEI. Both polyP and PEI were found to be effective enhancers of EO activity against all strains examined, and calculation of fractional inhibitory indices for select EO/organism pairings demonstrated that true synergy was possible with this enhancement approach. Experiments with a deep rough strain of S. Minnesota probed the role of the outer membrane in both intrinsic resistance to EOs and enhancement by polyions. The use of polyP and PEI for boosting the antimicrobial activities of EOs may eventually facilitate the development of more effective EO-based antimicrobial treatments for use in applications such as wound treatment, surface disinfection, or as GRAS antimicrobials for use in foods or on food contact surfaces.</p>

scholarly journals Antimicrobial properties of some essential oils against some pathogenic microorganisms

2008 ◽  
Vol 26 (No. 3) ◽  
pp. 174-181 ◽  
Author(s):  
N. Celikel ◽  
G. Kavas
Keyword(s):  
Essential Oils ◽  
Antimicrobial Properties ◽  
Natural Food ◽  
Pathogenic Microorganisms ◽  
Test Medium ◽  
Diffusion Test ◽  
Food Preservatives ◽  
Disk Diameter ◽  
Plant Essential Oils ◽  
Agar Diffusion Test

Investigations were carried out to assess the efficiency of five plant essential oils: thyme, myrtle, laurel, sage, and orange oils as natural food preservatives. The effect of the plant essential oils against <i>Escherichia coli</i>, <i>Listeria monocytogenes</i>, <i>Staphylococcus aureus</i> and <i>Candida albicans</i> at concentrations of 5–20 µl/disk (diameter 6 mm) and 0.5–3% (v/v) was studied in agar diffusion test medium and milk medium. The essential oils of these extracts exhibited markedly antibacterial and bacteriostatic activity, with thyme showing the highest inhibition and orange the lowest. However, with thyme extract, high inhibitory activity was observed for all tested concentrations, <i>L. monocytogenes</i> showed less sensitivity towards essential oil extracts.

scholarly journals Plant Phytochemicals in Food Preservation: Antifungal Bioactivity: A Review

2019 ◽  
Vol 83 (1) ◽  
pp. 163-171 ◽  
Author(s):  
SAÚL REDONDO-BLANCO ◽  
JAVIER FERNÁNDEZ ◽  
SARA LÓPEZ-IBÁÑEZ ◽  
ELISA M. MIGUÉLEZ ◽  
CLAUDIO J. VILLAR ◽  
...  
Keyword(s):  
Essential Oils ◽  
Fruits And Vegetables ◽  
Food Additives ◽  
Pathogenic Fungi ◽  
Antimicrobial Activities ◽  
Food Preservation ◽  
Food Spoilage ◽  
Aromatic Plants ◽  
Plant Essential Oils ◽  
Broad Array

ABSTRACT Synthetic food additives generate a negative perception in consumers. This fact generates an important pressure on food manufacturers, searching for safer natural alternatives. Phytochemicals (such as polyphenols and thiols) and plant essential oils (terpenoids) possess antimicrobial activities that are able to prevent food spoilage due to fungi (e.g., Aspergillus, Penicillium) and intoxications (due to mycotoxins), both of which are important economic and health problems worldwide. This review summarizes industrially interesting antifungal bioactivities from the three main types of plant nutraceuticals: terpenoids (as thymol), polyphenols (as resveratrol) and thiols (as allicin) as well as some of the mechanisms of action. These phytochemicals are widely distributed in fruits and vegetables and are very useful in food preservation as they inhibit growth of important spoilage and pathogenic fungi, affecting especially mycelial growth and germination. Terpenoids and essential oils are the most abundant group of secondary metabolites found in plant extracts, especially in common aromatic plants, but polyphenols are a more remarkable group of bioactive compounds as they show a broad array of bioactivities. HIGHLIGHTS

scholarly journals Leptospermum petersonii as a Potential Natural Food Preservative

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5487
Author(s):  
Wasiu Olalekan Afolabi ◽  
Ahmed Hussein ◽  
Francis Oluwole Shode ◽  
Marilize Le Roes-Hill ◽  
Fanie Rautenbach
Keyword(s):  
Essential Oils ◽  
Crude Extract ◽  
Biological Activities ◽  
Antimicrobial Activities ◽  
Natural Food ◽  
Food Preservatives ◽  
Food Preservative ◽  
Microbial Strains ◽  
Broth Dilution

Leptospermum petersonii (family Myrtaceae) is often cultivated for ornamental purposes but also serves as a rich source of bioactive essential oils. While several studies focused on the activities of the essential oils, this study analysed the potential of spent L. petersonii leaves as a natural food preservative. Method: We investigated the in vitro antioxidant and antimicrobial activities of crude L. petersonii extracts against activities of the purified isolated flavonoid, 6-methyltectochrysin, which was characterized using spectroscopic methods. The antioxidant assays followed ORAC, FRAP and TEAC tests. The antimicrobial activities of the extract and purified flavonoid were analysed against six multi-drug resistant microbial strains in broth dilution assays. Result: The results revealed that both the crude extracts and isolated 6-methyltectochrysin exhibited positive radical ion scavenging antioxidant potential, however the crude extract was about 6-fold more potent antioxidant than the purified 6-methyltectochrysin. The crude extract also showed strong antimicrobial activities against Bacillus cereus, and even more potent antimicrobial agent than the reference ampicillin antibiotic against Klebsiella pneumoniae subsp. pneumoniae. A higher resistance was observed for the tested Gram-negative strains than for the Gram-positive ones. 6-methyltectochrysin was generally inactive in the antimicrobial assays. Conclusion: The crude methanolic extract showed significant bioactivity which validates the medicinal relevance of the plant. The observed biological activities, especially against a notorious strain of B. cereus, suggest that L. petersonii could be a promising natural source of food preservatives.

THE ACTIVITY OF ESSENTIAL OILS OBTAINED FROM SPECIES AND INTERSPECIES HYBRIDS OF THE Mentha GENUS AGAINST SELECTED PLANT PATHOGENIC BACTERIA

2018 ◽  
Vol 17 (6) ◽  
pp. 167-174 ◽  
Author(s):  
Małgorzata Schollenberger ◽  
Tomasz M. Staniek ◽  
Elżbieta Paduch-Cichal ◽  
Beata Dasiewicz ◽  
Agnieszka Gadomska-Gajadhur ◽  
...  
Keyword(s):  
Essential Oils ◽  
Pseudomonas Syringae ◽  
Pathogenic Bacteria ◽  
Antimicrobial Effect ◽  
Mentha Piperita ◽  
Mentha Spicata ◽  
Plant Essential Oils ◽  
Plant Pathogenic Bacteria ◽  
Interspecies Hybrids

Plant essential oils of six aromatic herb species and interspecies hybrids of the family Lamiaceae – chocolate mint (Mentha piperita × ‘Chocolate’), pineapple mint (Mentha suaveolens ‘Variegata’), apple mint (Mentha × rotundifolia), spearmint (Mentha spicata), orange mint (Mentha × piperita ‘Granada’) and strawberry mint (Mentha × villosa ‘Strawberry’) – were investigated for antimicrobial effects against plant pathogenic bacteria: Agrobacterium tumefaciens, Pseudomonas syringae pv. syringae and Xanthomonas arboricola pv. corylina. The screening was carried out in vitro on agar plates filled with the target organism. All essential oils screened exhibited a higher level of antibacterial activity against A. tumefaciens and X. arboricola pv. corylina than streptomycin used as a standard in all tests. The antimicrobial effect of streptomycin and five mint oils was at the same level for P. syringae pv. syringae. There were no significant differences in the influence of the chocolate mint oil on the growth inhibition of all bacteria tested. Plant essential oils from pineapple mint, apple mint, spearmint and strawberry mint showed the weakest antimicrobial activity against P. syringae pv. syringae and the strongest towards A. tumefaciens and X. arboricola pv. corylina. The essential oils from strawberry mint, pineapple mint, spearmint and apple mint had the strongest effect on A. tumefaciens, and the lowest inhibitory activity was exhibited by the chocolate mint and orange mint essential oils. X. arboricola pv. corylina was the most sensitive to the strawberry mint, pineapple mint and spearmint oils. The chocolate mint oil showed the greatest activity against P. syringae pv. syringae.

scholarly journals The Use of Essential Oils from Thyme, Sage and Peppermint against Colletotrichum acutatum

Plants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 114
Author(s):  
Armina Morkeliūnė ◽  
Neringa Rasiukevičiūtė ◽  
Lina Šernaitė ◽  
Alma Valiuškaitė
Keyword(s):  
Essential Oils ◽  
Fungal Pathogens ◽  
Control Plant ◽  
Antimicrobial Activities ◽  
Plant Diseases ◽  
Colletotrichum Acutatum ◽  
Low Toxicity ◽  
Colletotrichum Spp ◽  
Biological Protection

The Colletotrichum spp. is a significant strawberry pathogen causing yield losses of up to 50%. The most common method to control plant diseases is through the use of chemical fungicides. The findings of plants antimicrobial activities, low toxicity, and biodegradability of essential oils (EO), make them suitable for biological protection against fungal pathogens. The aim is to evaluate the inhibition of Colletotrichum acutatum by thyme, sage, and peppermint EO in vitro on detached strawberry leaves and determine EO chemical composition. Our results revealed that the dominant compound of thyme was thymol 41.35%, peppermint: menthone 44.56%, sage: α,β-thujone 34.45%, and camphor: 20.46%. Thyme EO inhibited C. acutatum completely above 200 μL L−1 concentration in vitro. Peppermint and sage EO reduced mycelial growth of C. acutatum. In addition, in vitro, results are promising for biological control. The detached strawberry leaves experiments showed that disease reduction 4 days after inoculation was 15.8% at 1000 μL L−1 of peppermint EO and 5.3% at 800 μL L−1 of thyme compared with control. Our findings could potentially help to manage C. acutatum; however, the detached strawberry leaves assay showed that EO efficacy was relatively low on tested concentrations and should be increased.

In vitro study of anti-coccidial activity of essential oils from indigenous plants against Eimeria tenella

2016 ◽  
Vol 228 ◽  
pp. 96-102 ◽  
Author(s):  
Surapan Jitviriyanon ◽  
Phanida Phanthong ◽  
Pattamapan Lomarat ◽  
Nuntavan Bunyapraphatsara ◽  
Sarthorn Porntrakulpipat ◽  
...  
Keyword(s):  
Essential Oils ◽  
In Vitro Study ◽  
Eimeria Tenella ◽  
Vitro Study ◽  
Indigenous Plants

EVALUATION OF THE DISSOLVING EFFICACY OF ESSENTIAL OILS ON ENDODONTIC OBTURATING MATERIALS: AN IN VITRO STUDY.

2021 ◽  
pp. 66-68
Author(s):  
Rakesh Pyla ◽  
Jai Kiran Killada ◽  
V Raja Sekhar
Keyword(s):  
Essential Oils ◽  
Epoxy Resin ◽  
In Vitro Study ◽  
Vitro Study ◽  
Lavender Oil ◽  
Citronella Oil ◽  
Gutta Percha ◽  
Lemon Oil ◽  
The Difference

Aim:Endodontic retreatment is a procedure that removes the lling materials from the root canals followed by their cleaning, shaping and obturation. This in-vitro study aimed to compare and evaluate the ability of various essential oils as solvents in dissolving gutta-percha, epoxy resin, and zinc oxide eugenol (ZOE) cements. Materials and methods: A total of 28 cylindrical specimens in each group ZOE, epoxy resin, 28 ISO size 40 gutta-percha cones were prepared and divided into four groups for immersion in the different solvents, i.e. lemon oil, citronella oil, lavender oil, and TCE(Tetrachloroethylene (control)) for 5 minutes. The obturating materials dissolution in the solvents were obtained by the difference between the pre-immersion original weight and the post-immersion weight on a digital analytical scale. Data were statistically analysed by a paired t-test and Analysis of Variance (ANOVA) (p < 0.05). Results: Order of efcacy of dissolution of essential oils was found to be lemon oil > Citronella oil > Lavender oil and was highly signicant (p < 0.01). In all the solvents, Gutta-percha showed maximum dissolution (Fvalue:149.56) followed by ZOE(89.07 ) and resin sealer least (23.86). Conclusion: It can be concluded that the lemon oil can be used as a solvent for dissolving obturating materials.

scholarly journals Antimicrobial activities of laboratory produced essential oil solutions against five selected fungal strains

2013 ◽  
pp. 171-183 ◽  
Author(s):  
Emilija Ivanova ◽  
Natalija Atanasova-Pancevska ◽  
Dzoko Kungulovski
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Antimicrobial Properties ◽  
Microtiter Plate ◽  
Antimicrobial Activities ◽  
Food Preservation ◽  
Minimal Inhibitory Concentrations ◽  
Fungal Strains ◽  
Treat Ment ◽  
Penicillium Spp

It is well known that essential oils possess significant antimicrobial activity. This study was conducted to estimate the antimicrobial activity of various types of Biokill, a laboratory produced solution composed of several essential oils (Biokill dissolved in 96% ethanol; Biokill 96% further dissolved in DMSO; Biokill dissolved in 70% ethanol and Biokill 70% further dissolved in DMSO). The antimicrobial activity was evaluated against five selected fungal strains, Candida albicans ATCC 10231, Saccharomyces cerevisiae ATCC 9763, Aspergillus niger I.N. 1110, Aspergillus sojae CCF and Penicillium spp. FNS FCC 266. A variation of the microtiter plate-based antimicrobial assay was used in order to assess the antimicrobial activity of the solutions. By applying this assay minimal inhibitory concentrations (MIC) of the Biokill solutions were determined for each strain of the selected test microorganisms. The results demonstrated that all variations of Biokill showed antimicrobial activity at concentrations lower than 2.5?g/mL. Biokill 70% further dissolved in DMSO showed the best antimicrobial properties against all the selected strains with MICs less than 1.25?g/mL. These results indicated that Biokill could find application in the pharmaceutical industry, in food preservation and conservation, in the prevention and treat?ment of plants infected by certain phytopathogens, etc.

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