scispace - formally typeset
Search or ask a question
Journal ArticleDOI

Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils.

TL;DR: Essential oil of cilantro was particularly effective against Listeria monocytogenes, likely due to the presence of long chain (C6-C10) alcohols and aldehydes.
About: This article is published in International Journal of Food Microbiology.The article was published on 2002-03-25. It has received 1053 citations till now. The article focuses on the topics: Coriandrum & Coriander Oil.
Citations
More filters
Journal ArticleDOI
Sara A. Burt1
TL;DR: In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus cereus and Staphylococcus aureus at levels between 0.2 and 10 microl ml(-1).

9,091 citations


Cites background or methods from "Antimicrobial activity of individua..."

  • ...For example, EO obtained from the seeds of coriander (Coriandrum sativum L.) has a quite different composition to EO of cilantro, which is obtained from the immature leaves of the same plant (Delaquis et al., 2002)....

    [...]

  • ...Detailed compositional analysis is achieved by gas chromatography and mass spectrometry of the EO or its headspace (Salzer, 1977; Scheffer and Baerheim Svendsen, 1981; Wilkins and Madsen, 1991; Daferera et al., 2000; Juliano et al., 2000; Jerkovic et al., 2001; Delaquis et al., 2002)....

    [...]

  • ...…et al., 1999, 2001; Negi et al., 1999; Juliano et al., 2000; Ruberto et al., 2000; Senatore et al., 2000; Canillac and Mourey, 2001; Demetzos and Perdetzoglou, 2001; Lambert et al., 2001; Marino et al., 2001; Cimanga et al., 2002; Delaquis et al., 2002; Pintore et al., 2002; Harpaz et al., 2003)....

    [...]

  • ...Fractions of cilantro, coriander, dill and eucalyptus EOs (each containing several components), when mixed in various combinations, resulted in additive, synergistic or antagonistic effects (Delaquis et al., 2002)....

    [...]

  • ...) has a quite different composition to EO of cilantro, which is obtained from the immature leaves of the same plant (Delaquis et al., 2002)....

    [...]

Journal ArticleDOI
TL;DR: Findings suggest that, at least in part, the encountered beneficial effects of essential oils are due to prooxidant effects on the cellular level.

6,174 citations


Cites background from "Antimicrobial activity of individua..."

  • ...…enterocolitica Bacillus cereus Group A Streptococcus Lactobacillus Saccharomyces cerevisiae MIC 0.02–0.10–0.47% v/v MIC 0.02–0.10–0.47% v/v MIC 0.01–0.10–0.47% v/v MIC 0.04–0.13–0.43% v/v Delaquis et al. (2002) Origanum vulgare, Mentha arvensis, Ocimum basilicum, Salvia officinalis, Coriandrum…...

    [...]

Journal ArticleDOI
TL;DR: An overview of current knowledge about the antibacterial properties and antibacterial mode of action of essential oils and their constituents is provided, and research avenues that can facilitate implementation of essential oil constituents as natural preservatives in foods are identified.
Abstract: Essential oils are aromatic and volatile liquids extracted from plants. The chemicals in essential oils are secondary metabolites, which play an important role in plant defense as they often possess antimicrobial properties. The interest in essential oils and their application in food preservation has been amplified in recent years by an increasingly negative consumer perception of synthetic preservatives. Furthermore, food-borne diseases are a growing public health problem worldwide, calling for more effective preservation strategies. The antibacterial properties of essential oils and their constituents have been documented extensively. Pioneering work has also elucidated the mode of action of a few essential oil constituents, but detailed knowledge about most of the compounds’ mode of action is still lacking. This knowledge is particularly important to predict their effect on different microorganisms, how they interact with food matrix components, and how they work in combination with other antimicrobial compounds. The main obstacle for using essential oil constituents as food preservatives is that they are most often not potent enough as single components, and they cause negative organoleptic effects when added in sufficient amounts to provide an antimicrobial effect. Exploiting synergies between several compounds has been suggested as a solution to this problem. However, little is known about which interactions lead to synergistic, additive, or antagonistic effects. Such knowledge could contribute to design of new and more potent antimicrobial blends, and to understand the interplay between the constituents of crude essential oils. The purpose of this review is to provide an overview of current knowledge about the antibacterial properties and antibacterial mode of action of essential oils and their constituents, and to identify research avenues that can facilitate implementation of essential oils as natural preservatives in foods.

1,509 citations


Cites background or methods from "Antimicrobial activity of individua..."

  • ...Reports on greater antimicrobial activity of crude essential oils compared to blends of their major individual components suggests that trace components in the crude essential oils are critical to the activity and may have a synergistic effect (Marino et al., 2001; Delaquis et al., 2002; Burt, 2004; Koutsoudaki et al., 2005)....

    [...]

  • ...…activity of crude essential oils compared to blends of their major individual components suggests that trace components in the crude essential oils are critical to the activity and may have a synergistic effect (Marino et al., 2001; Delaquis et al., 2002; Burt, 2004; Koutsoudaki et al., 2005)....

    [...]

  • ...Identifying the most active antimicrobial compounds of essential oils is cumbersome because essential oils are complex mixtures of up to 45 different constituents (Delaquis et al., 2002; Djenane et al., 2011; Espina et al., 2011), and the composition of a particular essential oil may vary depending on the season of harvest, and the methods used to extract the oil (Nannapaneni et al....

    [...]

  • ...Various synergistic antimicrobial activities have been reported for constituents or fractions of essential oils when tested in binary or ternary combinations (Delaquis et al., 2002; Pei et al., 2009; García-García et al., 2011; Nguefack et al., 2012)....

    [...]

  • ...…most active antimicrobial compounds of essential oils is cumbersome because essential oils are complex mixtures of up to 45 different constituents (Delaquis et al., 2002; Djenane et al., 2011; Espina et al., 2011), and the composition of a particular essential oil may vary depending on the season…...

    [...]

Journal ArticleDOI
TL;DR: Cinnamon, clove and lime oils were found to be inhibiting both gram-positive and gram-negative bacteria, whereas aniseed, eucalyptus and camphor oils were least active against the tested bacteria.
Abstract: To evaluate the antibacterial activity of 21 plant essential oils against six bacterial species. The selected essential oils were screened against four gram-negative bacteria (Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Proteus vulgaris) and two gram-positive bacteria Bacillus subtilis and Staphylococcus aureus at four different concentrations (1:1, 1:5, 1:10 and 1:20) using disc diffusion method. The MIC of the active essential oils were tested using two fold agar dilution method at concentrations ranging from 0.2 to 25.6 mg/ml. Out of 21 essential oils tested, 19 oils showed antibacterial activity against one or more strains. Cinnamon, clove, geranium, lemon, lime, orange and rosemary oils exhibited significant inhibitory effect. Cinnamon oil showed promising inhibitory activity even at low concentration, whereas aniseed, eucalyptus and camphor oils were least active against the tested bacteria. In general, B. subtilis was the most susceptible. On the other hand, K. pneumoniae exhibited low degree of sensitivity. Majority of the oils showed antibacterial activity against the tested strains. However Cinnamon, clove and lime oils were found to be inhibiting both gram-positive and gram-negative bacteria. Cinnamon oil can be a good source of antibacterial agents.

954 citations


Cites background from "Antimicrobial activity of individua..."

  • ...The MICs were determined as the lowest concentration of oil inhibiting visible growth of each organism on the agar plate [21]....

    [...]

Journal ArticleDOI
TL;DR: The potential value of natural antimicrobial agents from plants as secondary preservatives is considered as well as the effectiveness and use of similar aromatic and phenolic compounds in wood smoke for the safe extension of perishable food shelf-life.

946 citations

References
More filters
Book
01 Jan 1983
TL;DR: Infection, sterilization, and preservation, Disinfection, Sterility, and Preservation, کتابخانه دیجیتال جندی اهواز.
Abstract: Disinfection, sterilization, and preservation , Disinfection, sterilization, and preservation , کتابخانه دیجیتال جندی شاپور اهواز

1,743 citations

Journal ArticleDOI
TL;DR: Of the tested components, carvacrol and thymol decreased the intracellular ATP pool of E. coli and also inreased extracellular ATP, indicating disruptive action on the cytoplasmic membrane.
Abstract: Carvacrol, (+)-carvone, thymol, and trans-cinnamaldehyde were tested for their inhibitory activity against Escherichia coli O157:H7 and Salmonella typhimurium. In addition, their toxicity to Photobacterium leiognathi was determined, utilizing a bioluminescence assay. Their effects on the cell surface were investigated by measuring the uptake of 1-N-phenylnaphthylamine (NPN), by measuring their sensitization of bacterial suspensions toward detergents and lysozyme, and by analyzing material released from cells upon treatment by these agents. Carvacrol, thymol, and trans-cinnamaldehyde inhibited E. coli and S. typhimurium at 1-3 mM, whereas (+)-carvone was less inhibitory. trans-Cinnamaldehyde was the most inhibitory component toward P. leiognathi. Carvacrol and thymol disintegrated the outer membrane and released outer membrane-associated material from the cells to the external medium; such release by (+)-carvone or trans-cinnamaldehyde was negligible. Of the tested components, carvacrol and thymol decreased the intracellular ATP pool of E. coli and also inreased extracellular ATP, indicating disruptive action on the cytoplasmic membrane.

1,595 citations

Journal ArticleDOI
TL;DR: The ability of tea tree oil to disrupt the permeability barrier of cell membrane structures and the accompanying loss of chemiosmotic control is the most likely source of its lethal action at minimum inhibitory levels.
Abstract: The essential oil of Melaleuca alternifolia (tea tree) exhibits broad-spectrum antimicrobial activity. Its mode of action against the Gram-negative bacterium Escherichia coli AG100, the Gram-positive bacterium Staphylococcus aureus NCTC 8325, and the yeast Candida albicans has been investigated using a range of methods. We report that exposing these organisms to minimum inhibitory and minimum bactericidal/fungicidal concentrations of tea tree oil inhibited respiration and increased the permeability of bacterial cytoplasmic and yeast plasma membranes as indicated by uptake of propidium iodide. In the case of E. coli and Staph. aureus, tea tree oil also caused potassium ion leakage. Differences in the susceptibility of the test organisms to tea tree oil were also observed and these are interpreted in terms of variations in the rate of monoterpene penetration through cell wall and cell membrane structures. The ability of tea tree oil to disrupt the permeability barrier of cell membrane structures and the accompanying loss of chemiosmotic control is the most likely source of its lethal action at minimum inhibitory levels.

1,001 citations

Journal ArticleDOI
TL;DR: The ten most inhibitory oils were thyme, cinnamon, bay, clove, almond (bitter), lovage, pimento, marjoram, angelica and nutmeg.

912 citations

Journal ArticleDOI
TL;DR: These compounds could serve as potential antibacterial agents to inhibit pathogen growth in food by acting as minimum inhibitory and minimum bactericidal concentrations (MIC and MBC, respectively).
Abstract: Antibacterial activity of 11 essential oil constituents against Escherichia coli, E. coli O157 :H7, Salmonella typhimurium, Listeria monocytogenes, and Vibrio vulnificus was tested at 5, 10, 15, and 20% in 1% Tween 20 using a paper disk method. Eight constituents were then tested in liquid medium to determine minimum inhibitory and minimum bactericidal concentrations (MIC and MBC, respectively). V. vulnificus was most susceptible using disk assay. Carvacrol showed strong bactericidal activity against all tester strains, while limonene, nerolidol, and β-ionone were mostly inactive. Carvacrol was highly bactericidal against S. typhimurium and V. vulnificus in liquid medium (MBC 250 μg/mL). Citral and perillaldehyde had MBCs of 100 and 250 μg/mL against V. vulnificus. Terpineol and linalool were least potent against tester strains, with MBCs of 1000 μg/mL. Citral, geraniol, and perillaldehyde at 500 μg/mL completely killed E. coli, E. coli O157 :H7, and S. typhimurium, while citronellal at 250 μg/mL killed V. vulnificus. Therefore, these compounds could serve as potential antibacterial agents to inhibit pathogen growth in food.

894 citations