Antibacterial activity of the essential oils of Salvia officinalis L. and Salvia triloba L. cultivated in South Brazil

Delamare, Ana Paula Longaray; Moschen-Pistorello, Ivete T.; Artico, Liane de Oliveira; Atti-Serafini, L.; Echeverrigaray, Sérgio

doi:10.1016/j.foodchem.2005.09.078

Cited by 408 publications

(150 citation statements)

References 26 publications

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“…According to Delamare et al (2007), it has long been recognized that some essential oils have antibacterial properties and these have been reviewed in the past as the antibacterial properties of spices but relatively recent enhancement of interest in 'green' consumerism has led to the renewal of scientific interest in these substances. According to Fleischer et al (2008) essential oils or their constituents are odoriferous substances from plants and are extensively used as medicinal products, in the food industry as flavors and in the cosmetic industry as fragrances.…”

Section: Introductionmentioning

confidence: 99%

Efficacy of Essential Oils From Some African Spices Against Two Strains of Bacillus cereus Isolated From Vegetable Salad

Uzeh¹,

Oguntosin²

2013

JFR

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Chemical preservatives have been used to preserve our foods against spoilage and pathogenic microorganisms over the years. Consumers now frown at this hence the need to source for preservatives from natural sources. In this investigation fifteen samples of vegetable salad were collected from retail outlets in Lagos, Nigeria dilutions of which were plated on Brilliance Bacillus cereus agar. Isolates were identified based on morphological, biochemical characteristics and reactions to API 20E and API 50 CHB/E test kit. Two strains of Bacillus cereus; B. cereus 1 and B. cereus 2 were isolated. The organism was spread evenly on Mueller -Hinton agar and wells of 5mm in diameter were made on the inoculated agar with sterile cork borer. Different dilutions (1, 0.1, 0.01, 0.001 mg/ml) of essential oils extracted from three African spices; Aframomum melegueta, Xylopia aethiopica and Piper guineense by hydro distillation method were introduced into the wells in triplicate. After incubation diameter of zones of inhibition were measured. The essential oils of the spices inhibited growth of the two strains. A. melegueta produced the greatest zone of inhibition (14 to 24 mm) and with the lowest minimum inhibitory concentration (MIC) of 31.25 mg/ml, followed by X. aethiopica (10 to 18 mm) with MIC of 62.5 mg/ml and P. guineense (11 to 15 mm) and MIC of 125 and 250 mg/ml against B. cereus 1 and B. cereus 2 respectively. P. guineense was the least inhibitory. However, B. cereus 1 was more sensitive (inhibition zone of 12 to 24 mm) to the essential oils of the spices than B. cereus 2 (inhibition zone of 10 to 17 mm). The higher the concentration of the essential oils the greater the resultant zones of inhibition. The spices especially A. melegueta have proved very efficient in the inhibition of B. cereus a pathogen obtained from vegetable salad. The spices can therefore help in ensuring food safety.

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Section: Introductionmentioning

confidence: 99%

Efficacy of Essential Oils From Some African Spices Against Two Strains of Bacillus cereus Isolated From Vegetable Salad

Uzeh¹,

Oguntosin²

2013

JFR

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“…The ethanolic extract resulted in varying zone of inhibition (11)(12)(13)(14)(15)(16)(17)(18) mm) for all the tested microbial pathogens except C. fruendii and K. pneumoniae (Table 2). Of all the tested organisms, S. aureus and A. hydrophila were found to be the most sensitive among the bacteria used in the present study (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Phytochemicals have been already reported for their antibacterial activity and that could be attributed to their ability to form complex with extracellular, soluble proteins and bacterial cell wall [16]. Previous reports demonstrated the antibacterial activity of phenolics and flavonoids [17,18]. Moreover, it was also suggested that compounds in lower quantities might be involved in some type of synergism with the active compound.…”

Section: Resultsmentioning

confidence: 99%

Chemical Constituents and Antimicrobial Activity of Indian Green Leafy Vegetable Cardiospermum halicacabum

et al. 2012

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The present study was carried out to analyze chemical constituents and antibacterial activity of ethanolic leaf extract of Cardiospermum halicacabum (ECH). The FT-IR spectrum confirmed the presence of alcohols, phenols, alkanes, alkynes, aliphatic ester and flavonoids in ECH. The GC-MS analysis revealed that ECH contained about twenty four compounds. The major chemical compounds identified were cyclohexane-1, 4, 5-triol-3-one-1-carboxylic acid, benzene acetic acid, caryophyllene, phytol and neophytadiene. The ECH was screened for its antibacterial activity against different bacterial strains and anti fungal activity against Candida albicans by agar well diffusion and minimum inhibitory concentration (MIC) assay. ECH exhibited antibacterial and antifungal activity. All the tested bacterial strains showed MIC values ranging from 80 to 125 lg of extract/ml and C. albicans showed 190 lg of extract/ml as a MIC. The maximum activity ECH was observed against human pathogen Staphylococcus aureus followed by Escherichia coli and the fish pathogen Aeromonas hydrophila. ECH exhibited moderate activity against some of the tested multidrug resistant strains.

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“…Some other authors have also reported the antimicrobial activity of some essential oil rich in phenolic compounds (carvacrol and thymol) [13][14][15]. In fact, it was also possible that the compounds in lower percentage might be involved in some type of synergism with the active compound [16].…”

Section: Resultsmentioning

confidence: 99%

Chemical constituents and antibacterial activity of the leaf essential oil of Feronia limonia

et al. 2010

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The essential oil from the leaves of Feronia limonia was extracted and the chemical constituents and antibacterial activity were studied. The GC and GC-MS analyses revealed that the leaf essential oil of F. limonia contained fourteen compounds representing about 98.4% of the total oil. The major chemical compounds identifi ed were Eudesma-4 (14).11-dine (46.3%), carvacrol (29.6%) and 1,5-cyclodecandine (13.4%). The essential oil was screened for its antibacterial activity against different clinically isolated Gram positive and Gram negative bacterial strains by disc diffusion and minimum inhibitory concentration assay. The essential oil exhibited moderate antibacterial activity against all the tested bacterial strains with MIC values ranging from 125 to 500 μg/mL except Proteus mirabilis.

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Antibacterial activity of the essential oils of Salvia officinalis L. and Salvia triloba L. cultivated in South Brazil

Cited by 408 publications

References 26 publications

Efficacy of Essential Oils From Some African Spices Against Two Strains of Bacillus cereus Isolated From Vegetable Salad

Efficacy of Essential Oils From Some African Spices Against Two Strains of Bacillus cereus Isolated From Vegetable Salad

Chemical Constituents and Antimicrobial Activity of Indian Green Leafy Vegetable Cardiospermum halicacabum

Chemical constituents and antibacterial activity of the leaf essential oil of Feronia limonia

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