Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium
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2019
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The aim of the present study was to investigate the chemical composition of spice EOs from the family of Lamiaceae (basil, mentha, winter savory) and Apiaceae (dill) as well as their antibacterial activity against food-borne pathogenic bacteria Escherichia coli (E. coli) and Salmonella Typhimurium (S. Typhimurium). Chemical composition of the EOs was identified by gas chromatography coupled with mass spectrometer detector (GC-MS). The results showed that linalool (in basil EO), menthol (in mentha EO), p-cymene (in winter savory EO) and carvone (in dill EO) were the main compounds. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were also determined by broth microdilution method. All EOs possessed significant antibacterial effects on both tested bacterial strains. Dill EO had the highest antibacterial activity against tested bacterial strains with MIC/MBC values of 3.55 mu L/mL, while mentha had the lowest antibacterial activity with MIC/MBC values of... 14.20 mu L/mL against E. coli and 56.81 mu L/mL against S. Typhimurium. The MIC/MBC values of basil and winter savory EOs were 7.10 mu L/mL for both tested bacteria. Based on the present study, the EOs from spice herbs possess antimicrobial activity against tested food-borne pathogens and thus can be a good source of natural antimicrobials agents.
Ključne reči:
essential oils / antibacterial activity / chemical compositionIzvor:
Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene, 2019, 70, 6, 177-185Izdavač:
- M H Schaper Gmbh Co Kg, Alfeld
Finansiranje / projekti:
- Provincial Secretariat for Higher Education and Scientific Research, Autonomous Province of Vojvodina, Republic of Serbia
Kolekcije
Institucija/grupa
FiVeRTY - JOUR AU - Varga, Ana AU - Kocić-Tanackov, Sunčica AU - Čabarkapa, Ivana AU - Aćimović, Milica AU - Tomicić, Zorica PY - 2019 UR - http://fiver.ifvcns.rs/handle/123456789/1939 AB - The aim of the present study was to investigate the chemical composition of spice EOs from the family of Lamiaceae (basil, mentha, winter savory) and Apiaceae (dill) as well as their antibacterial activity against food-borne pathogenic bacteria Escherichia coli (E. coli) and Salmonella Typhimurium (S. Typhimurium). Chemical composition of the EOs was identified by gas chromatography coupled with mass spectrometer detector (GC-MS). The results showed that linalool (in basil EO), menthol (in mentha EO), p-cymene (in winter savory EO) and carvone (in dill EO) were the main compounds. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were also determined by broth microdilution method. All EOs possessed significant antibacterial effects on both tested bacterial strains. Dill EO had the highest antibacterial activity against tested bacterial strains with MIC/MBC values of 3.55 mu L/mL, while mentha had the lowest antibacterial activity with MIC/MBC values of 14.20 mu L/mL against E. coli and 56.81 mu L/mL against S. Typhimurium. The MIC/MBC values of basil and winter savory EOs were 7.10 mu L/mL for both tested bacteria. Based on the present study, the EOs from spice herbs possess antimicrobial activity against tested food-borne pathogens and thus can be a good source of natural antimicrobials agents. PB - M H Schaper Gmbh Co Kg, Alfeld T2 - Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene T1 - Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium EP - 185 IS - 6 SP - 177 VL - 70 DO - 10.2376/0003-925X-70-177 ER -
@article{ author = "Varga, Ana and Kocić-Tanackov, Sunčica and Čabarkapa, Ivana and Aćimović, Milica and Tomicić, Zorica", year = "2019", abstract = "The aim of the present study was to investigate the chemical composition of spice EOs from the family of Lamiaceae (basil, mentha, winter savory) and Apiaceae (dill) as well as their antibacterial activity against food-borne pathogenic bacteria Escherichia coli (E. coli) and Salmonella Typhimurium (S. Typhimurium). Chemical composition of the EOs was identified by gas chromatography coupled with mass spectrometer detector (GC-MS). The results showed that linalool (in basil EO), menthol (in mentha EO), p-cymene (in winter savory EO) and carvone (in dill EO) were the main compounds. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were also determined by broth microdilution method. All EOs possessed significant antibacterial effects on both tested bacterial strains. Dill EO had the highest antibacterial activity against tested bacterial strains with MIC/MBC values of 3.55 mu L/mL, while mentha had the lowest antibacterial activity with MIC/MBC values of 14.20 mu L/mL against E. coli and 56.81 mu L/mL against S. Typhimurium. The MIC/MBC values of basil and winter savory EOs were 7.10 mu L/mL for both tested bacteria. Based on the present study, the EOs from spice herbs possess antimicrobial activity against tested food-borne pathogens and thus can be a good source of natural antimicrobials agents.", publisher = "M H Schaper Gmbh Co Kg, Alfeld", journal = "Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene", title = "Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium", pages = "185-177", number = "6", volume = "70", doi = "10.2376/0003-925X-70-177" }
Varga, A., Kocić-Tanackov, S., Čabarkapa, I., Aćimović, M.,& Tomicić, Z.. (2019). Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium. in Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene M H Schaper Gmbh Co Kg, Alfeld., 70(6), 177-185. https://doi.org/10.2376/0003-925X-70-177
Varga A, Kocić-Tanackov S, Čabarkapa I, Aćimović M, Tomicić Z. Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium. in Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene. 2019;70(6):177-185. doi:10.2376/0003-925X-70-177 .
Varga, Ana, Kocić-Tanackov, Sunčica, Čabarkapa, Ivana, Aćimović, Milica, Tomicić, Zorica, "Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium" in Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene, 70, no. 6 (2019):177-185, https://doi.org/10.2376/0003-925X-70-177 . .