Empirical prediction and validation of antibacterial inhibitory effects of various plant essential oils on common pathogenic bacteria - PubMed

Empirical prediction and validation of antibacterial inhibitory effects of various plant essential oils on common pathogenic bacteria

Gulsun Akdemir Evrendilek. Int J Food Microbiol. 2015.

Abstract

In this study, fractional compound composition, antioxidant capacity, and phenolic substance content of 14 plant essential oils-anise (Pimpinella anisum), bay leaves (Laurus nobilis), cinnamon bark (Cinnamomum verum), clove (Eugenia caryophyllata), fennel (Foeniculum vulgare), hop (Humulus lupulus), Istanbul oregano (Origanum vulgare subsp. hirtum), Izmir oregano (Origanum onites), mint (Mentha piperita), myrtus (Myrtus communis), orange peel (Citrus sinensis), sage (Salvia officinalis), thyme (Thymbra spicata), and Turkish oregano (Origanum minutiflorum)--were related to inhibition of 10 bacteria through multiple linear or non-linear (M(N)LR) models-four Gram-positive bacteria of Listeria innocua, coagulase-negative staphylococci, Staphylococcus aureus, and Bacillus subtilis, and six Gram-negative bacteria of Yersinia enterocolitica, Salmonella Enteritidis, Salmonella Typhimurium, Proteus mirabilis, Escherichia coli O157:H7, and Klebsiella oxytoca. A total of 65 compounds with different antioxidant capacity, phenolic substance content and antibacterial properties were detected with 14 plant essential oils. The best-fit M(N)LR models indicated that relative to anise essential oil, the essential oils of oreganos, cinnamon, and thyme had consistently high inhibitory effects, while orange peel essential oil had consistently a low inhibitory effect. Regression analysis indicated that beta-bisabolene (Turkish and Istanbul oreganos), and terpinolene (thyme) were found to be the most inhibitory compounds regardless of the bacteria type tested.

Keywords: Food safety; GC-MS analysis; Microbial inhibition; Plant essential oil.

Similar articles

• Growth inhibition of pathogenic bacteria and some yeasts by selected essential oils and survival of L. monocytogenes and C. albicans in apple-carrot juice.

  Irkin R, Korukluoglu M. Irkin R, et al. Foodborne Pathog Dis. 2009 Apr;6(3):387-94. doi: 10.1089/fpd.2008.0195. Foodborne Pathog Dis. 2009. PMID: 19278342

• Antioxidant and antimicrobial activities of essential oils obtained from oregano (Origanum vulgare ssp. hirtum) by using different extraction methods.

  Karakaya S, El SN, Karagözlü N, Sahin S. Karakaya S, et al. J Med Food. 2011 Jun;14(6):645-52. doi: 10.1089/jmf.2010.0098. Epub 2011 Feb 11. J Med Food. 2011. PMID: 21314366

• Antibacterial and antifungal properties of essential oils.

  Kalemba D, Kunicka A. Kalemba D, et al. Curr Med Chem. 2003 May;10(10):813-29. doi: 10.2174/0929867033457719. Curr Med Chem. 2003. PMID: 12678685 Review.

• Chitosan Nanoparticle Encapsulation of Antibacterial Essential Oils.

  Negi A, Kesari KK. Negi A, et al. Micromachines (Basel). 2022 Aug 6;13(8):1265. doi: 10.3390/mi13081265. Micromachines (Basel). 2022. PMID: 36014186 Free PMC article. Review.

Cited by

• Four spices prevent mice from contracting Salmonella enterica serovar Typhimurium.

  Chang CH, Fu JH, Su CH, Yin MC, Hsu YM. Chang CH, et al. Exp Ther Med. 2019 Oct;18(4):2956-2964. doi: 10.3892/etm.2019.7892. Epub 2019 Aug 14. Exp Ther Med. 2019. PMID: 31572538 Free PMC article.

• Meta-Analysis of In Vitro Antimicrobial Capacity of Extracts and Essential Oils of Syzygium aromaticum, Citrus L. and Origanum L.: Contrasting the Results of Different Antimicrobial Susceptibility Methods.

  Silva BN, Bonilla-Luque OM, Possas A, Ezzaky Y, Elmoslih A, Teixeira JA, Achemchem F, Valero A, Cadavez V, Gonzales-Barron U. Silva BN, et al. Foods. 2023 Mar 16;12(6):1265. doi: 10.3390/foods12061265. Foods. 2023. PMID: 36981191 Free PMC article.

• Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation.

  Tefon Öztürk BE, Eroğlu B, Delik E, Çiçek M, Çiçek E. Tefon Öztürk BE, et al. Food Technol Biotechnol. 2023 Mar;61(1):127-137. doi: 10.17113/ftb.61.01.23.7789. Food Technol Biotechnol. 2023. PMID: 37200785 Free PMC article.

• Listeria monocytogenes Growth Kinetics in Milkshakes Made from Naturally and Artificially Contaminated Ice Cream.

  Salazar JK, Bathija VM, Carstens CK, Narula SS, Shazer A, Stewart D, Tortorello ML. Salazar JK, et al. Front Microbiol. 2018 Jan 24;9:62. doi: 10.3389/fmicb.2018.00062. eCollection 2018. Front Microbiol. 2018. PMID: 29416531 Free PMC article.

• Selection of Optimal Operating Conditions for Extraction of Myrtus Communis L. Essential Oil by the Steam Distillation Method.

  Kaya DA, Ghica MV, Dănilă E, Öztürk Ş, Türkmen M, Albu Kaya MG, Dinu-Pîrvu CE. Kaya DA, et al. Molecules. 2020 May 21;25(10):2399. doi: 10.3390/molecules25102399. Molecules. 2020. PMID: 32455788 Free PMC article.

Publication types

MeSH terms

Substances

LinkOut - more resources

• Full Text Sources

  • ClinicalKey
  • Elsevier Science

• Other Literature Sources

  • The Lens - Patent Citations Database

• Miscellaneous

  • NCI CPTAC Assay Portal