Antibacterial Activity of Ginger, Eucalyptus and Sweet Orange Peel Essential Oils on Fish-Borne Bacteria

Abstract

The antibacterial activity of essential oils (EOs) isolated from ginger (Zingiber officinale), eucalyptus (Eucalyptus camaldulensis) and sweet orange (Citrus sinensis) was evaluated against fish spoilage and fish‐borne pathogenic bacteria by agar well diffusion and microbroth dilution method. Chemical profiles of EOs by gas chromatography–mass spectrometer revealed that zingiberene, α‐phellandrene and limonene were the major components of ginger, eucalyptus, and sweet orange EOs, respectively. Among the three EOs evaluated, ginger oil had the best antibacterial activity against all the bacteria tested. Bacillus subtilis was found as the most sensitive bacterium against ginger EO. Vibrio parahaemolyticus and Aeromonas hydrophila were the most resistant to all the EOs. Antibiotic resistant Yersinia enterocolitica was found as the most sensitive bacteria among gram‐negative bacteria tested. PRACTICAL APPLICATIONS The results of the present study reveal the scope of the plant essential oils (EOs) in the shelf life extension of fish. The fresh fish after catching need to be ice‐preserved before undergoing further processing. In addition, the preservation during the postharvest handling and transportation of fish is important, during which there are chances for microbial contamination from the food contact surfaces, containers and transport vehicles. The use of plant EOs will definitely help in reducing the level of microbial contamination, preserving the fish and extending their shelf life. They are cheaper in economical terms as well and easy to use by dip or spray treatment. The fishermen can use the plant EOs onboard to preserve the fish. The retailers and vendors can use it for the quality maintenance of fish.

The Chemical Diversity of Eucalyptus spp. Essential Oils from Plants Grown in Brazil

“…Further investigation with plants from northern Tunisia revealed that the main constituents were 1,8‐cineole (20.6%) and α ‐pinene (16.4%) . On the other hand, the major constituents of the essential oils of E. camaldulensis grown in India were α ‐phellandrene (27.5%), β ‐pinene (23.4%), m ‐cymene (9.4%), while 1,8‐cineole was present in small proportion (8.71%) . Akin et al .…”

“…[24] On the other hand, the major constituents of the essential oils of E. camaldulensis grown in India were a-phellandrene (27.5%), b-pinene (23.4%), m-cymene (9.4%), while 1,8cineole was present in small proportion (8.71%). [25] Akin et al [26] also found low amount of 1,8-cineole (13.7%) in their research with species grown in North Cyprus. In South East Asia (Pakistan), the major components found in the essential oils produced by E. camaldulensis were linalool (17.0%), 1,8-cineole (16.1%), p-cymene (12.2%), b-farnesol (11.1%), c-terpinene (10.7%), phenythyl acetate (7.1%), geranial (6.6%), terpinene-4-ol (5.3%), paraldehyde (5.3%) and p-ment-1-en-3,8-diol (5.1%).…”

Chemical&nbsp;Variability and&nbsp;Biological Activities of&nbsp;<em>Eucalyptus</em> spp. Essential Oils

“…For this microorganism, the oils caused izd in the range of 19.3 mm to 29.3 mm at different volumes (20, 30, 40, 50 and 100 µL) in the agar diffusion method. When tested against L. monocytogenes and S. aureus, the EOs caused significant growth inhibition of the microorganisms as attested by the izd ranging from 18.0 mm to 25.0 mm for the former and 14.6 mm to 25.0 mm to the latter at the aforementioned volumes of EOs [66].…”

Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons (Salmo salar) during storage at 2 ± 1 °C

“…Many studies indicated that plant essential oils of coriander, garlic, rosemary, orange, eucalyptus, and ginger could inhibit spoilage and foodborne pathogenic bacteria including L. monocytogenes and Salmonella Enteritidis (Debbarma, Kishore, Nayak, Kannuchamy, & Venkateshwarlu, 2013;Delaquis, Stanich, Girard, & Mazza, 2002;Gachkar et al, 2007;Tajkarimi, Ibrahim, & Cliver, 2010). The information about mechanisms of effect of essential oils is limited.…”