Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils

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.

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

Benha Veterinary Medical Journal ◽

10.21608/bvmj.2016.31362 ◽

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

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Synergistic Antimicrobial Activities of Combinations of Vanillin and Essential Oils of Cinnamon Bark, Cinnamon Leaves and Cloves

Foods ◽

10.3390/foods10061406 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1406

Author(s):

Rita Cava-Roda ◽

Amaury Taboada-Rodríguez ◽

Antonio López-Gómez ◽

Ginés Benito Martínez-Hernández ◽

Fulgencio Marín-Iniesta

Keyword(s):

Antimicrobial Activity ◽

Essential Oils ◽

Food Packaging ◽

Antimicrobial Effect ◽

Antimicrobial Activities ◽

Inhibitory Effects ◽

Cinnamon Bark ◽

E Coli ◽

Pure Compounds ◽

Main Component

Plant bioactive compounds have antimicrobial and antioxidant activities that allow them to be used as a substitute for synthetic chemical additives in both food and food packaging. To improve its sensory and bactericidal effects, its use in the form of effective combinations has emerged as an interesting possibility in the food industry. In this study, the antimicrobial activities of essential oils (EOs) of cinnamon bark, cinnamon leaves, and clove and the pure compounds vanillin, eugenol, and cinnamaldehyde were investigated individually and in combination against Listeria monocytogenes and Escherichia coli O157:H7. The possible interactions of combinations of pure compounds and EOs were performed by the two-dimensional checkerboard assay and isobologram methods. Vanillin exhibited the lowest antimicrobial activity (MIC of 3002 ppm against L. monocytogenes and 2795 ppm against E. coli O157:H7), while clove and cinnamon bark EOs exhibited the highest antimicrobial activity (402–404 against L. monocytogenes and 778–721 against E. coli O157:H7). For L. monocytogenes, pure compound eugenol, the main component of cinnamon leaves and clove, showed lower antimicrobial activity than EOs, which was attributed to the influence of the minor components of the EOs. The same was observed with cinnamaldehyde, the main component of cinnamon bark EO. The combinations of vanillin/clove EO and vanillin/cinnamon bark EO showed the most synergistic antimicrobial effect. The combination of the EOs of cinnamon bark/clove and cinnamon bark/cinnamon leaves showed additive effect against L. monocytogenes but indifferent effect against E. coli O157:H7. For L. monocytogenes, the best inhibitory effects were achieved by cinnamon bark EO (85 ppm)/vanillin (910 ppm) and clove EO (121 ppm)/vanillin (691 ppm) combinations. For E. coli, the inhibitory effects of clove EO (104 ppm)/vanillin (1006 ppm) and cinnamon leaves EO (118 ppm)/vanillin (979 ppm) combinations were noteworthy. Some of the tested combinations increased the antimicrobial effect and would allow the effective doses to be reduced, thereby offering possible new applications for food and active food packaging.

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α-Terpinyl Acetate: Occurrence in Essential Oils Bearing Thymus pulegioides, Phytotoxicity, and Antimicrobial Effects

Molecules ◽

10.3390/molecules26041065 ◽

2021 ◽

Vol 26 (4) ◽

pp. 1065

Author(s):

Vaida Vaičiulytė ◽

Kristina Ložienė ◽

Jurgita Švedienė ◽

Vita Raudonienė ◽

Algimantas Paškevičius

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Poa Pratensis ◽

Antimicrobial Effect ◽

Forage Legume ◽

Economic Productivity ◽

Microdilution Method ◽

Broth Microdilution Method ◽

Phytotoxic Effect ◽

Lower Effect

The aim of this study was to evaluate occurrence of T. pulegioides α-terpinyl acetate chemotype, as source of natural origin α-terpinyl acetate, to determine its phytotoxic and antimicrobial features. Were investigated 131 T. pulegioides habitats. Essential oils were isolated by hydrodistillation and analyzed by GC-FID and GC-MS. Phytotoxic effect of essential oil of this chemotype on monocotyledons and dicotyledons through water and air was carried out in laboratory conditions; the broth microdilution method was used to screen essential oil effect against human pathogenic microorganisms. Results showed that α-terpinyl acetate was very rare compound in essential oil of T. pulegioides: it was found only in 35% of investigated T. pulegioides habitats. α-Terpinyl acetate (in essential oil and pure) demonstrated different behavior on investigated plants. Phytotoxic effect of α-terpinyl acetate was stronger on investigated monocotyledons than on dicotyledons. α-Terpinyl acetate essential oil inhibited seeds germination and radicles growth for high economic productivity forage grass monocotyledon Poa pratensis, but stimulated seed germination for high economic productive forage legume dicotyledon Trifolium pretense. α-Terpinyl acetate essential oil showed high antimicrobial effect against fungi and dermatophytes but lower effect against bacteria and Candida yeasts. Therefore, T. pulegioides α-terpinyl acetate chemotype could be a potential compound for developing preventive measures or/and drugs for mycosis.

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Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers

Foods ◽

10.3390/foods10040776 ◽

2021 ◽

Vol 10 (4) ◽

pp. 776

Author(s):

Kristina Jonušaite ◽

Petras Rimantas Venskutonis ◽

Gines Benito Martínez-Hernández ◽

Amaury Taboada-Rodríguez ◽

Gema Nieto ◽

...

Keyword(s):

Lipid Peroxidation ◽

Essential Oils ◽

Antioxidant Capacity ◽

Control Sample ◽

Thiobarbituric Acid ◽

Antimicrobial Effect ◽

Total Phenolic ◽

Sambucus Nigra ◽

Plant Essential Oils ◽

Microbial Counts

The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (Sambucus nigra) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and after cooking. The content of total phenols was 5.74% in OEO, 2.64% in CLEO and 2.67 % in the SNE. The total phenolic content and the antioxidant capacity were significantly higher (p < 0.05) for SNE and OEO. Both essential oils showed a similar IC50 and inhibition percentage of lipid peroxidation to BHT. The combination of OEO and SNE reduced 29% of thiobarbituric acid reactive substances (TBARS), while BHT reduced 31% of TBARS generated during refrigeration storage in salmon burgers in relation to the control sample without antioxidants. Additionally, the microbial counts after 14 days of refrigeration were the lowest in burgers when the combination of OEO and SNE was used. This study concludes that OEO and SNE can be used as inhibitors of lipid oxidation in salmon products and as natural candidates to replace commonly used synthetic antioxidants and antimicrobials in these food products.

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Antimicrobial Activity of Coriander sativum

Journal of Pharmaceutical Research International ◽

10.9734/jpri/2020/v32i4731117 ◽

2021 ◽

pp. 74-81

Author(s):

Samina Amin Qurban Ali ◽

Arif Malik

Keyword(s):

Antimicrobial Activity ◽

Antioxidant Activity ◽

Essential Oils ◽

Aspergillus Flavus ◽

Food Additives ◽

Inhibition Zone ◽

Microbial Pathogens ◽

Bacterial Strains ◽

High Concentration ◽

Natural Oils

The increasing rate of drug-repellent pathogens and poisonousness of existing antiseptic compounds has strained attention toward activity of antimicrobial products which are natural. Main purpose of this research was to assess antimicrobial activity of seeds and leaves of Coriandrum sativum’s essential oil, antioxidant, antimicrobial activity and chemical composition of Coriandrum sativum’s ethanol extracts and essential oils. Numerous approaches were used in reviewing the antioxidant activity such as, p-anisidine test – malonaldhyde, DPPH and peroxide value. Antimicrobial activity of the extracts towards six microbial strains; two bacterial strains (Salmonella typhi and Staphylococcus aureus), one yeast (Candida tropicals) and three fungal strains (Aspergillus flavus, Mucor sp and Emericella nidulans) was assessed by determination of inhibition zone and count of bacteria, yeast and spares of fungus. The antimicrobial mechanisms found in these essential oils have been explained on the basis of their content in natural compounds such as carvacrol, thymol, p-cymene and c-terpinene, among others. Although these two essential oils have received much attention, scientists working in the fields of biomedicine and food science are paying increasing attention to a wider variety of aromatic natural oils in an effort to identify original and natural applications for the inhibition of microbial pathogens. In conclusion, utilization of coriander or their components as food additives will increase the antioxidant and the antimicrobial potential of the food which prevent food deterioration and improve the shelf-life of food beside its nutritional value. The results revealed that the leaves extracts have high levels of phenolics than the seeds extract. Concerning antioxidant activity, significant decreases (p>0.001) were observed in peroxide, P- anisidine and TBA values as compared to control oil. On the other hand, scavenging activity % of the four extracts on DPPH radical were higher than that of butylated hydroxyl toluene (BHT) especially with high concentration (1000 μg/ ml). Regarding antimicrobial activity, the results showed that the extract of coriander seeds has the highest reduction percent in growth of all the examined microorganisms. The result also revealed that Mucor sp was resistant to the action of parsley extracts while Aspergillus flavus has the highest resistance against coriander extracts.

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THE EFFECT OF BACTERIOCIN ENTEROCOCCUS ITALICUS ONU 547 AND ESSENTIAL OILS ON THE GROWTH OF OPPORTUNISTIC MICROORGANISMS

Microbiology&Biotechnology ◽

10.18524/2307-4663.2021.2(52).239676 ◽

2021 ◽

pp. 68-82

Author(s):

N. Yu. Vasylieva ◽

G. V. Yamborko ◽

А. G. Merlich ◽

I. V. Strashnova ◽

I. P. Metelitsina

Keyword(s):

Essential Oils ◽

Antimicrobial Effect ◽

Antagonistic Activity ◽

Antagonistic Effect ◽

Additive Effect ◽

Bacterial Suspension ◽

Probiotic Strains ◽

Combined Action ◽

Enterococcus Italicus ◽

Further Development

Purpose. To evaluate the effectiveness of bacteriocin of Enterococcus italicusONU 547 and essential oils individually and in combination against indicatorstrains of opportunistic pathogens. Methods. The antagonistic activity of essential oils and bacteriocin was determined by the optical density of the bacterial suspension of test strains (Salmonella enterica NCTC 6017, Escherichia coli АТСС 25922, Pseudomonas aeruginosa АТСС 27853, Pseudomonas putida KT 2440, Enterococcus faecalis АТСС 29212, Klebsiella pneumoniae АТСС 10031,Staphylococcus aureus АТСС 25923). The index of fractional inhibitory activity(FIC) was calculated by adding the FIC values of bacteriocin E. italicus ONU 547and the studied essential oils. The results. The maximum antimicrobial effect was caused by the essential oils of Anisum officinalis and Melissa officinalis, which suppressed the growth of test strains more than 50.0%. When using bacteriocin of E. italicus ONU 547 suppression of viability of indicator strains did not exceed 30.0%. Experimental combinations of essential oils and bacteriocin caused 4 types of consequences: synergy effect; additive effect; antagonistic effect; interactiveeffect (no interaction effect). In most cases, the combined action of bacteriocinand essential oils caused an additive effect. Conclusions. This study demonstrated the potential of using different combinations of natural antimicrobial compounds. The obtained results provide grounds for further development and optimization ofcombinations of essential oils and probiotic strains of microorganisms for use in food and pharmaceutical biotechnology.

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The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v7i11.1799-1804.2640 ◽

2019 ◽

Vol 7 (11) ◽

pp. 1799

Author(s):

Muhammad Zeeshan Akram ◽

Sema Yaman Fırıncıoğlu ◽

Hassan Jalal ◽

Sibel Canoğulları Doğan

Keyword(s):

Essential Oils ◽

Shelf Life ◽

Food Industry ◽

Food Packaging ◽

Biological Activities ◽

Food Additives ◽

Biodegradable Films ◽

Processed Food ◽

Active Food Packaging

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

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Essential Oils as a Feed Additives: Pharmacokinetics and Potential Toxicity in Monogastric Animals

Animals ◽

10.3390/ani9060352 ◽

2019 ◽

Vol 9 (6) ◽

pp. 352 ◽

Cited By ~ 6

Author(s):

Pavel Horky ◽

Sylvie Skalickova ◽

Kristyna Smerkova ◽

Jiri Skladanka

Keyword(s):

Essential Oils ◽

Reproductive Toxicity ◽

Antimicrobial Effect ◽

Feed Additives ◽

The Body ◽

Syzygium Aromaticum ◽

High Antibacterial Activity ◽

Active Substances

Essential oils (EOs) are now a hot topic in finding modern substitutes for antibiotics. Many studies have shown positive results and confirmed their high antibacterial activity both in vitro and in vivo. Deservedly, there is an attempt to use EOs as a substitute for antibiotics, which are currently limited by legislation in animal breeding. Given the potential of EOs, studies on their fate in the body need to be summarized. The content of EO’s active substances varies depending on growing conditions and consequently on processing and storage. Their content also changes dynamically during the passage through the gastrointestinal tract and their effective concentration can be noticeably diluted at their place of action (small intestine and colon). Based on the solubility of the individual EO’s active substances, they are eliminated from the body at different rates. Despite a strong antimicrobial effect, some oils can be toxic to the body and cause damage to the liver, kidneys, or gastrointestinal tissues. Reproductive toxicity has been reported for Origanum vulgare and Mentha arvensis. Several publications also address the effect on the genome. It has been observed that EOs can show both genoprotective effects (Syzygium aromaticum) and genotoxicity, as is the case of Cinnamomum camphor. This review shows that although oils are mainly studied as promising antimicrobials, it is also important to assess animal safety.

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Composition and Antimicrobial Properties of Essential Oils of Laser Trilobum Rhizomes and Fruits

Natural Product Communications ◽

10.1177/1934578x1701200335 ◽

2017 ◽

Vol 12 (3) ◽

pp. 1934578X1701200

Author(s):

Milica Drobac ◽

Silvana Petrović ◽

Marina Milenković ◽

Maria Couladis ◽

Jelena Kukić-Marković ◽

...

Keyword(s):

Essential Oils ◽

Antimicrobial Properties ◽

Antimicrobial Effect ◽

Reference Compound ◽

Microdilution Method ◽

Broth Microdilution Method ◽

Fruit Oil ◽

Total Oil ◽

Dark Blue ◽

Better Than

The compositions of hydrodistillated essential oils of Laser trilobum (L.) Borkh. rhizomes and fruits from Serbia, were investigated using GC and GC/MS. In the dark-blue rhizome oil forty-six compounds (93.1% of the total oil) were identified, with α-pinene (31.5%), γ-terpinene (9.0%), p-cymene (7.9%), β-pinene (6.1%) and 1,4-dimethylazulene (6.0%) as the major components. In the colorless fruits oil, twenty components (96.8% of the total oil) were identified, and the main constituents were limonene (51.6%) and perillaldehyde (26.8%). The antimicrobial activity of the oils was tested using the broth microdilution method against nine bacterial and two fungal strains. The oils revealed significant antimicrobial effect, mainly better than that of thymol, used as a reference compound. The strongest activity was recorded for the rhizome oil against Escherichia coli, Klebsiella pneumoniae and Candida albicans (MICs=25 μg/mL), and the fruit oil against C. albicans ATCC 10259 (MIC=12.5 μg/mL).

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