Antibacterial activity of essential oils from plants of the genus Origanum

Stefanakis, Michalis K.; Touloupakis, Eleftherios; Anastasopoulos, Elias; Ghanotakis, Dimitrios; Katerinopoulos, Haralambos E.; Makridis, Pavlos

doi:10.1016/j.foodcont.2013.05.024

Cited by 110 publications

(73 citation statements)

References 30 publications

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“…Akgül and Kivanç (15) (16,25). The inhibitory effects of the essential oil of oregano on P. verrucosum growth were shown in the present study, and these effects might also be mediated by the content of the above mentioned isolated compounds.…”

Section: Verrucosum Growth Rates (Mm Per Day) Over a 21-day Incubatiosupporting

confidence: 63%

Effects of selected essential oils on the growth and production of ochratoxin A by Penicillium verrucosum

Jeršek

Ulrih

Skrt

et al. 2014

Archives of Industrial Hygiene and Toxicology

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Essential oils from oregano (Origanum vulgare L.), mint (Mentha piperita L.), fennel (Foeniculum vulgare Mill.), and pine (Abies alba Mill.) needles and cones, and their active substances thymol, carvacrol, menthol, and anisaldehyde were tested for antifungal activity against Penicillium verrucosum. The lowest minimal inhibitory concentrations (MICs) were achieved for essential oil of oregano, followed by carvacrol, thymol, and menthol. These antifungal components were further investigated, as the main aim of our study was to elucidate the effect of natural antifungals on ochratoxin A production. During 21 days of exposure, the growth of P. verrucosum, and subsequently the production of ochratoxin A, was fully inhibited by thymol at ½ MIC (0.0625 mg mL -1 ), but menthol at ¼ and ½ MIC (0.1875 and 3750 mg mL -1 ) showed no growth inhibition. After 21 days of incubation, the greatest inhibitory effect on ochratoxin production (inhibition was 96.9 %) was also achieved with thymol at ¼ MIC (0.0313 mg mL ) stimulate production of ochratoxin A at 13.9 % to 28.8 %, respectively. The observed antifungal effects depended on the agent, the concentration used, and the time of interaction between the agent and P. verrucosum. Our results indicate the possibility of using oregano essential oil as a substitute for artificial preservatives in certain foods, but further research is needed.

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Section: Verrucosum Growth Rates (Mm Per Day) Over a 21-day Incubatiosupporting

confidence: 63%

Effects of selected essential oils on the growth and production of ochratoxin A by Penicillium verrucosum

Jeršek

Ulrih

Skrt

et al. 2014

Archives of Industrial Hygiene and Toxicology

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“…These are very complex natural mixtures including hydrocarbons (mainly terpenoids) and oxygenated compounds (alcohols, ethers, esters, ketones, aldehydes, lactones, phenols and phenol ethers (Stefanakis et al 2013). The compositions of EOs and plant extracts from a particular species of plant can differ between geographical sources and harvesting seasons.…”

Section: Plant Natural Antimicrobial Compounds: Composition and Actiomentioning

confidence: 99%

Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review

Pezeshk¹,

Ojagh²,

Alishahi³

2015

Czech J. Food Sci.

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Pezeshk S., Ojagh S.M., Alishahi A. (2015): Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood -a review. Czech J. Food Sci., While the use of synthetic antioxidants and antibacterials to keep the quality of seafood products has become a commonplace, consumer concern about their safety has motivated the seafood industry to seek natural alternatives. Phenolic compounds of plants are an essential part of the human diet, and are of noticeable interest due to their antioxidant and antibacterial properties. The industries processing agricultural products generate considerable quantities of phenolic-rich by-products, which could be valuable natural sources of antioxidants and antibacterials. Some of these by-products have been the subject of investigations and have been demonstrated to be effective sources of phenolic antioxidants and antibacterials. When tested in fish and seafood, phenolic-rich extracts and essential oils have shown antioxidant and antibacterial activities comparable to that of synthetic antioxidants and antibacterials. This review provides a critical evaluation of some natural antioxidants and antibacterials in maintaining the quality of some seafood products and increasing their shelf-life and a discussion on the role of phenolic compounds in delaying the bacterial spoilage and oxidative processes.

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“…These components are chemically derived from terpenes and their oxygenated derivatives (Solórzano-Santos & Miranda-Novales, 2012). EO possesses many pharmacological effects described, such as antioxidant (Victoria et al, 2012;Wang et al, 2013), antimicrobial (Singh et al, 2013;Stefanakis et al, 2013), and antinociceptive (Amorim et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Essential oil ofPsidium cattleianumleaves: Antioxidant and antifungal activity

Castro

Victoria

Hartwig

et al. 2014

Pharmaceutical Biology

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Context: Psidium cattleianum Sabine (Myrtacea) is rich in vitamin C and phenolic compounds, including epicatechin and gallic acid as the main components. Objective: To evaluate the antifungal and antioxidant capacity in vitro of the essential oil of araçá (EOA). The acute toxicity of the EOA also was evaluated in mice. Materials and methods: The leaves of the P. cattleianum were extracted by steam distillation. The antioxidant capacity was evaluated by in vitro tests [1,1-diphenyl-2-picryl-hydrazyl (DPPH), 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonate) (ABTS), ferric ion reducing antioxidant power (FRAP), linoleic acid oxidation, thiobarbituric acid reactive species (TBARS)], and ex vivo analysis [TBARS, d-aminulevunilate dehydratase (d-Ala-D) and catalase activity, non-protein thiols (NPSH), and ascorbic acid levels]. The toxicity was studied in mice by a single oral administration of EOA; and the antifungal activity was performed with five strains of fungi. Results: The EOA exhibited antioxidant activity in the FRAP assay and reduced lipid peroxidation in the cortex (I max ¼ 32.90 ± 2.62%), hippocampus (IC 50 ¼ 48.00 ± 3.00 mg/ml and I max ¼ 32.90 ± 2.62%), and cerebellum (I max ¼ 45.40 ± 14.04%) of mice. Acute administration of the EOA by the oral route did not cause toxicological effects in mice (LD 50 4500 mg/ml). The EOA also showed antifungal activity through of the determination minimum inhibitory concentration (MIC) values ranging from 41.67 ± 18.04 to 166.70 ± 72.17 mg/ml for tested strains. Conclusion:The results of present study indicate that EOA possess antioxidant properties, antifungal and not cause toxicity at tested doses.

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Antibacterial activity of essential oils from plants of the genus Origanum

Cited by 110 publications

References 30 publications

Effects of selected essential oils on the growth and production of ochratoxin A by Penicillium verrucosum

Effects of selected essential oils on the growth and production of ochratoxin A by Penicillium verrucosum

Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a review

Essential oil ofPsidium cattleianumleaves: Antioxidant and antifungal activity

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