Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens

Abstract

Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly used in Brazil, viz., Ocimum basilicum L. (basil), Rosmarinus officinalis L. (rosemary), Origanum majorana L. (marjoram), Mentha × piperita L. var. Piperita (peppermint), Thymus vulgaris L. (thyme) and Pimpinella anisum L. (anise) against C. perfringens strain A. Chemical compositions of the oils were determined by GC–MS (gas chromatography–mass spectrometry). The identities of the isolated compounds were established from the respective Kováts indices, and a comparison of mass spectral data was made with those reported earlier. The antibacterial activity was assessed from minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using the microdilution method. Minimum inhibitory concentration values were 1.25 mg mL−1 for thyme, 5.0 mg mL−1 for basil and marjoram, and 10 mg mL−1 for rosemary, peppermint and anise. All oils showed bactericidal activity at their minimum inhibitory concentration, except anise oil, which was only bacteriostatic. The use of essential oils from these common spices might serve as an alternative to the use of chemical preservatives in the control and inactivation of pathogens in commercially produced food systems.

TLC‐bioautography identification and GC‐MS analysis of antimicrobial and antioxidant active compounds in Musa × paradisiaca L. fruit pulp essential oil

“…Nutrient broth medium (composed of peptone 0.5%, beef extract 0.15%, yeast extract 0.15%, sodium chloride 0.5% and pH adjusted to 7.2) was used for subculturing of selected bacteria and was incubated at 37°C for 24 h. For each experiment, 100 μL of bacterial suspension was dispensed in 96‐well microplate (T941396, Tarson, India) and 100 μL of diluted EOs, or azithromycin as positive control or DMSO as negative control, were mixed separately to it and, then the microplates were incubated at 37°C for 12 h. After incubation, the optical density of each well was measured by using a microplate reader at 600 nm. The minimum inhibitory concentration (MIC) values were the lowest concentration tested that showed no bacterial growth after incubation for 24 h, were determined for the respective bacterial strains …”

Antimicrobial Properties of Plant Essential Oils against Human Pathogens and Their Mode of Action: An Updated Review

“…Similarly, Achillea fragrantissima essential oil was effective against S. aureus , S. epidermidis , and E. coli with the highest inhibition zone of 26 mm, 16 mm, and 16 mm, respectively [19]. In a study by Radaelli et al [127], a major food-borne disease-causing agent, C. perfringens , was inhibited by essential oils of Brazilian MAPs such as basil, rosemary, marjoram, peppermint, thyme, and Pimpinella anisum (anise). The MIC values were 1.25 mg/mL for thyme, 5.0 mg/mL for marjoram and basil, and 10 mg/mL for peppermint, rosemary, and anise.…”

Chemical Composition andIn VitroAntioxidant, Cytotoxic, Antimicrobial, and Larvicidal Activities of the Essential Oil ofMentha piperitaL. (Lamiaceae)

“…They are usually complex mixtures of volatile, lipophilic, liquid, and odoriferous substances and associated with various functions necessary for the survival of the plant in its ecosystem, playing a key role in the defense against microorganisms and predators and in attracting insects and other fertilizing agents. In traditional medicine, essential oils have a long tradition of use [1, 2]. …”