scholarly journals Antimicrobial Effect of Some Essential Oils on Some Pathogenic Bacteria in Minced Meat

2019 ◽  
Vol 02 (01) ◽  
Author(s):  
Saad M Saad ◽  
Fahim A Shaltout ◽  
Nahla A Abou Elroos ◽  
Saber B El-nahas
Keyword(s):  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Antimicrobial Effect ◽  
Minced Meat

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.

Antimicrobial effect of some essential oils on Staphylococcus aureus in minced meat

2016 ◽  
Vol 30 (1) ◽  
pp. 183-191
Author(s):  
Hemmat Ibrahim ◽  
Rasha El Sabagh ◽  
Nahla Abou El-Roos ◽  
Hend Abd El Fattah
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oils ◽  
Antimicrobial Effect ◽  
Minced Meat

scholarly journals Determination of Antimicrobial Activity of Different Essential Oils Obtained from Plants on Staphylococcus aureus Strains Isolated from Foods

2020 ◽  
Vol 8 (4) ◽  
pp. 1012-1017 ◽  
Author(s):  
Hacer Aslan Canberi ◽  
Esra Şentürk ◽  
Simge Aktop ◽  
Pınar Şanlıbaba
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Antimicrobial Effect ◽  
Diffusion Method ◽  
Thyme Oil ◽  
Staphyloccocus Aureus ◽  
Hypericum Perforatum L ◽  
Different Strains

Essential oils (EOs) are known for its antimicrobial activity against several pathogenic bacteria. The present work evaluated the antimicrobial activity of 15 different EOs on survival of different strains of different Staphyloccocus aureus strains isolated from traditional cheeses by disc diffusion method. The most antimicrobial activity on the strains was found as oil thyme oil (mean zone diameter 23.203 mm). Clove oil and black seed oil had the highest antimicrobial activity after thyme oil with average zone diameters of 13.698 mm and 11.267 mm respectively. Hypericum perforatum L. oil (mean zone 6.209 mm), ginger oil (mean zone 6.250 mm) and garlic oil (mean zone 6.267 mm) were the lowest antimicrobial activity. New studies about antimicrobial effect of EOs in vivo conditions are recommended.

Note: Inhibition of Pathogenic Bacteria by Essential Oils at Different Concentrations

2003 ◽  
Vol 9 (2) ◽  
pp. 85-88 ◽  
Author(s):  
G. Özkan ◽  
O. Sağdiç ◽  
M. Özcan
Keyword(s):  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Antibacterial Agents ◽  
Antimicrobial Effect ◽  
Inhibitory Effect ◽  
Diffusion Method ◽  
Disc Diffusion ◽  
Disc Diffusion Method ◽  
E Coli ◽  
Paper Disc

The antimicrobial effect of 11 selected Turkish spice essential oils was investigated against seventeen pathogenic bacteria. The antimicrobial activity of the essential oils of six spices (cumin, fennel, laurel, mint, marjoram, oregano, pickling herb, sage, savory, thyme (black) and thyme) was tested at four concentrations (0.2, 0.4, 1 and 2%) on various microorganisms ( E. aerogenes, E. coli, E. coli O157:H7, K. pneumoniae, P. vulgaris, S. enteritidis, S. gallinarum, S. typhimurium, S. aureus, Y. enterocolitica, A. hydrophila, C. xerosis, M. luteus, M. smegmatis, E. feacalis, P. aeruginosa and P. fluorescens). All preparations showed antibacterial activity against at least one or more bacteria. The inhibitory effect of the essential oils was evaluated through paper disc diffusion method. In general, the essential oils at 1 and 2% levels were effective. The most active essential oils were marjoram, thyme and oregano. According to the results, the studied essential oils potentially might be used as antibacterial agents to prevent the spoilage of food products, although further research is needed.

scholarly journals Chemical Composition and Antimicrobial Activity of Cinnamon, Thyme, Oregano and Clove Essential Oils Against Plant Pathogenic Bacteria

2017 ◽  
Vol 65 (4) ◽  
pp. 1129-1134 ◽  
Author(s):  
Matěj Božik ◽  
Pavel Nový ◽  
Pavel Klouček
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Antimicrobial Agents ◽  
Antimicrobial Effect ◽  
Fruit Trees ◽  
Thymus Vulgaris ◽  
Syzygium Aromaticum ◽  
Plant Pathogenic Bacteria

Essential oils are volatile substances from plants and many of them have antimicrobial activity. For that reason, they have become known as a useful alternative to chemical preservatives and pesticides. In this study, we tested essential oils of four aromatic plants. Cinnamon (Cinnamomum zeylanicum), thyme (Thymus vulgaris), oregano (Origanum vulgare) and clove (Syzygium aromaticum) essential oils were investigated for their composition and antimicrobial effect against plant pathogenic bacteria (Pectobacterium spp. and Pseudomonas spp.). Both are commonly associated with diseased fruit trees in orchards and gardens. The chemical composition of the tested essential oils was identified by gas chromatography coupled with mass spectrometry. The cinnamon essential oil was most effective form tested oil. The experimental results indicated that the wild strains of tested bacteria are more resistant to essential oils than commonly used laboratory strains. In conclusion, certain essential oils could be used for the control of postharvest bacterial pathogens. The findings of the present study suggest that the essential oils have a potential to be used as antimicrobial agents.

scholarly journals Phytochemical Analysis and Study of Antioxidant, Anticandidal, and Antibacterial Activities of Teucrium polium subsp. polium and Micromeria graeca (Lamiaceae) Essential Oils from Northern Morocco

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Taoufiq Benali ◽  
Khaoula Habbadi ◽  
Abdelhakim Bouyahya ◽  
Abdelmajid Khabbach ◽  
Ilias Marmouzi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Reducing Power ◽  
Antimicrobial Effect ◽  
Antibacterial Activities ◽  
Food Preservation ◽  
Phytochemical Analysis ◽  
Teucrium Polium

The protection of agricultural crops and the preservation of the organoleptic and health qualities of food products represent a major challenge for the agricultural and agro-food industries. Essential oils have received greater attention as alternatives to replace the control strategies based on pesticides against phytopathogenic bacteria and synthetic compounds in food preservation. The aims of this work were to study the chemical composition of Teucrium polium subsp. polium and Micromeria graeca essential oils and to examine their antioxidant and antimicrobial effects. To carry out this work, the chemical composition of the essential oil was determined using gas chromatography (GC) with the detection feature of mass spectrometry (MS). Subsequently, the antioxidant activity was investigated by DPPH and FRAPS assays. The antimicrobial effect was studied against phytopathogenic and foodborne pathogenic bacteria using the disc and the microdilution methods. Our results showed that GC-MS analysis of EOs allowed the identification of 30 compounds in T. polium EO (TPpEO), while 5 compounds were identified in M. graeca EO (MGEO). TPpEO had as major compounds β-pinene (19.82%) and germacrene D (18.33%), while geranial (36.93%) and z-citral (18.25%) were the main components of MGEO. The most potent activity was obtained from MGEO (IC50 = 189.7 ± 2.62 µg/mL) compared to TPpEO (IC50 = 208.33 ± 3.51 µg/mL. For the FRAP test, the highest reducing power was obtained from 1.32 ± 0.1 mg AAE/g of TPpEO compared to MGEO 0.51 ± 0.13 mg AAE/g of EO. Both EOs exhibited varying degrees of antibacterial activities against all the tested strains with inhibition zones in the range of 9.33 ± 0.57 mm to >65 mm and MIC values from 0.19 to 12.5 mg/mL. However, MGEO exhibits an interesting anticandidal effect with inhibition zone 44.33 ± 0.57 mm. The findings of this research establish the riches of EOs on volatile compounds, their important antioxidant activity, and their antimicrobial effect against the bacteria tested.

Antimicrobial properties of actively purified secondary metabolites isolated from different marine organisms

2020 ◽  
Vol 21 ◽  
Author(s):  
Nilushi Indika Bamunu Arachchige ◽  
Fazlurrahman Khan ◽  
Young-Mog Kim
Keyword(s):  
Secondary Metabolites ◽  
Pathogenic Bacteria ◽  
Antimicrobial Agents ◽  
Bacterial Species ◽  
Antimicrobial Properties ◽  
Antimicrobial Effect ◽  
Cost Effective ◽  
Resistance Mechanisms ◽  
Marine Organisms ◽  
Antimicrobial Compounds

Background: The treatment of infection caused by pathogenic bacteria becomes one of the serious concerns globally. The failure in the treatment was found due to the exhibition of multiple resistance mechanisms against the antimicrobial agents. Emergence of resistant bacterial species has also been observed due to prolong treatment using conventional antibiotics. To combat these problems, several alternative strategies have been employed using biological and chemically synthesized compounds as antibacterial agents. Marine organisms considered as one of the potential sources for the isolation of bioactive compounds due to the easily available, cost-effective, and eco-friendly. Methods: The online search methodology was adapted for the collection of information related to the antimicrobial properties of marine-derived compounds. These compound has been isolated and purified by different purification techniques, and their structure also characterized. Furthermore, the antibacterial activities have been reported by using broth microdilution as well as disc diffusion assays. Results: The present review paper describes the antimicrobial effect of diverse secondary metabolites which are isolated and purified from the different marine organisms. The structural elucidation of each secondary metabolite has also been done in the present paper, which will help for the in silico designing of the novel and potent antimicrobial compounds. Conclusion: A thorough literature search has been made and summarizes the list of antimicrobial compounds that are isolated from both prokaryotic and eukaryotic marine organisms. The information obtained from the present paper will be helpful for the application of marine compounds as antimicrobial agents against different antibiotic-resistant human pathogenic bacteria.

scholarly journals An investigation of the effect of Zataria multiflora Boiss and Mentha piperita essential oils to improve the chemical stability of minced meat

2018 ◽  
pp. 1656-1662 ◽  
Author(s):  
Mojtaba Raeisi ◽  
Mohammad Hashemi ◽  
Majid Aminzare ◽  
Asma Afshari ◽  
Tayebeh Zeinali ◽  
...  
Keyword(s):  
Treatment Group ◽  
Essential Oils ◽  
Chemical Stability ◽  
Radical Scavenging ◽  
Antioxidant Potential ◽  
Mentha Piperita ◽  
Total Phenolic ◽  
Control Group ◽  
Zataria Multiflora ◽  
Minced Meat

Background and Aim: Extending the shelf life of foods is an essential concept in food safety. Most of the time, foods deteriorate through the growth of microorganisms or oxidation process. Essential oils (EOs) derived from plant material have well-documented antioxidant and antibacterial activity. This study aimed to evaluate the effect of Zataria multiflora Boiss EO (ZEO) and Mentha piperita EO (MEO) on the chemical stability of minced meat during storage at 7°C. Materials and Methods: Total phenolic content, β-Carotene bleaching test, ferric reducing antioxidant potential assay, and 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity were used to determine the antioxidant potential of EOs. Five different groups including control, ZEO 0.3%, ZEO 0.5%, MEO 0.3%, and MEO 0.5% were designed to assess the chemical stability of minced meat by measuring pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), and peroxide value (PV). Results: pH did not have any significant change during storage. TBA values in the control group were significantly higher than the treatment groups, especially from the 5th day of storage. TVBN in the treatment group was significantly lower than the control group during storage. PV values in the treatment group were significantly lower than the control group during storage. Conclusion: Results indicate that ZEO and MEO had an excellent antioxidant activity and retarded the spoilage process in minced meat. Keywords: antioxidant, Mentha piperita, minced meat, Zataria multiflora Boiss.

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