TY - JOUR
T1 - Chemical composition and antibacterial and antioxidant properties of commercial essential oils
AU - Teixeira, Bárbara
AU - Marques, António
AU - Ramos, Cristina
AU - Neng, Nuno R.
AU - Nogueira, José M.F.
AU - Saraiva, Jorge Alexandre
AU - Nunes, Maria Leonor
N1 - Funding Information:
The first and second authors acknowledge the Portuguese Foundation for Science and Technology for supporting a PhD grant (Ref. SFRH/BD/44254/2008 ) and a Research contract (Program Ciência 2008), respectively. The Portuguese Foundation for Science and Technology also supported this study through the Research Project “FRESHFISH – Preservation of fish products by using modified atmosphere packaging and edible coatings with sea bass and sea bream as models” (Ref. PPCDT/DG/MAR/82008/2006 ). We are grateful to Dr Irineu Batista (INRB I.P./L-IPIMAR) for technical assistance.
PY - 2013/5
Y1 - 2013/5
N2 - The aim of this work was to determine the effectiveness of 17 essential oils to inhibit the growth of seven food-borne spoilage and pathogenic bacterial strains (Brochothrix thermosphacta, Escherichia coli, Listeria innocua, Listeria monocytogenes, Pseudomonas putida, Salmonella typhimurium and Shewanella putrefaciens). Additionally, the antioxidant activity (by free radical scavenging activity and ferric reducing power) and the chemical composition of these essential oils were evaluated. All essential oils inhibited the growth of at least four bacteria tested, and lower values of minimum inhibitory concentration (<3.0mgmL -1) were needed to inhibit P. putida. The highest reductions (8.0logCFUmL -1) were achieved with coriander, origanum and rosemary essential oils for L. innocua, as well as with thyme essential oil for both Listeria strains. The results showed that for the evaluation of antibacterial activity of plant essential oils, bacterial counts should be performed instead of absorbance readings when using microdilution methods. Regarding the antioxidant activity, clove and origanum essential oils showed the strongest antioxidant properties. Essential oils showed a great variety of compounds in their chemical compositions, some of those with known antibacterial and antioxidant properties. In conclusion, all tested essential oils have very strong potential applicability as antibacterial and antioxidant agents for food and pharmaceutical industries.
AB - The aim of this work was to determine the effectiveness of 17 essential oils to inhibit the growth of seven food-borne spoilage and pathogenic bacterial strains (Brochothrix thermosphacta, Escherichia coli, Listeria innocua, Listeria monocytogenes, Pseudomonas putida, Salmonella typhimurium and Shewanella putrefaciens). Additionally, the antioxidant activity (by free radical scavenging activity and ferric reducing power) and the chemical composition of these essential oils were evaluated. All essential oils inhibited the growth of at least four bacteria tested, and lower values of minimum inhibitory concentration (<3.0mgmL -1) were needed to inhibit P. putida. The highest reductions (8.0logCFUmL -1) were achieved with coriander, origanum and rosemary essential oils for L. innocua, as well as with thyme essential oil for both Listeria strains. The results showed that for the evaluation of antibacterial activity of plant essential oils, bacterial counts should be performed instead of absorbance readings when using microdilution methods. Regarding the antioxidant activity, clove and origanum essential oils showed the strongest antioxidant properties. Essential oils showed a great variety of compounds in their chemical compositions, some of those with known antibacterial and antioxidant properties. In conclusion, all tested essential oils have very strong potential applicability as antibacterial and antioxidant agents for food and pharmaceutical industries.
KW - Antibacterial activity
KW - Antioxidant activity
KW - Chemical composition
KW - Essential oil
UR - http://www.scopus.com/inward/record.url?scp=84865599300&partnerID=8YFLogxK
U2 - 10.1016/j.indcrop.2012.07.069
DO - 10.1016/j.indcrop.2012.07.069
M3 - Article
AN - SCOPUS:84865599300
SN - 0926-6690
VL - 43
SP - 587
EP - 595
JO - Industrial Crops and Products
JF - Industrial Crops and Products
IS - 1
ER -
