Antimicrobial Activity of Essential Oils from Plants against Selected Pathogenic and Saprophytic Microorganisms

Abstract

The beneficial health effects of extracts from many types of plants that are used as seasoning agents in foods and beverages have been claimed for centuries. The purpose of this study was to examine the effectiveness of selected herb and spice essential oils for control of growth and survival of microorganisms. Inhibition of growth was tested by the paper disc agar diffusion method. Antibiotic susceptibility discs were used as control. Minimum lethal concentration (MLC) was determined by the tube dilution method. Essential oils from anise, angelica, basil, carrot, celery, cardamom, coriander, dill weed, fennel, oregano, parsley, and rosemary were evaluated. Inhibition ranged from complete with oregano to no inhibition with carrot oil for each of the test strains that included: Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O:157:H7, Yersinia enterocolitica, Pseudomonas aeruginosa, Lactobacillus plantarum, Aspergillus niger, Geotrichum, and Rhodotorula. Oregano essential oil showed the greatest inhibition (zone, > or = 70 to 80 mm) (MLC, approximately 8 ppm). Coriander and basil were also highly inhibitory (MLC, approximately 25 to 50 ppm) to E. coli O:157:H7 and to the other bacteria and fungi tested. Anise oil was not particularly inhibitory to bacteria (inhibition zone, approximately 25 mm); however, anise oil was highly inhibitory to molds. Because some of the herbal and spice essential oils are highly inhibitory to selected pathogenic and spoilage microorganisms, they may provide alternatives and supplements to conventional antimicrobial additives in foods.

Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation

“…The differences might be attributed to inherent factors of the oil such as preharvest factors (e.g. variety, ambient conditions, and ecological factors) and differences in oil extraction methods (ELGAYYAR et al, 2001).…”

Antioxidant properties and effect on lactic acid bacterial growth of spice extracts

“…They found that pepper, nutmeg, rosemary and garlic decreased the maximum specific growth rate of L. curvatus while paprika was the only spice that increased its growth. Essential oils obtained from coriander, angelica and parsley were not effective against L. plantarum (Elgayyar, Draughon, Golden, & Mount, 2001), while the essential oils of five different varieties of basil possessed mild antimicrobial activity (Lachowicz et al, 1998).…”

“…Some authors have demonstrated a linear correlation between the content of total phenolic compounds and their antioxidant activity (Djeridane, Yousfi, Nadjemi, Boutassouna, Stocker, & Vidal, 2006;Wong, Leong, & Koh, 2006). Extracts from spices and herbs are also effective in prolongation of the shelf life of food products through the reduction in growth of pathogenic and spoilage microorganisms (Elgayyar, Draughon, Golden, & Mount, 2001). Some spices such as garlic and cardamom are also used for the production of fermented foodstuffs, especially dairy and meat products (Verluyten, Leroy, & Vuyst, 2004).…”

“…Various spices and herbal essential oils can influence the growth and activity of LAB in fermentative dairy and meat products. Elgayyar et al (2001) reported that essential oils obtained from oregano and cardamom inhibited the growth of Lactobacillus plantarum, while angelica and basil oils had no inhibitory effect. However, cumin and its essential oil stimulated the growth of L. plantarum and acid production (Souza, Stamford, Lima, Trajano & Filho, *Corresponding author.…”

Efficacy of Edible Film Incorporated with Essential Oils against White-rot Decay Fungus (Trametes versicolor)

“…The effectiveness of anise oil as an antifungal agent was also reported in 2001 [16]. Main component of anise oil (trans-anethole), is believed to be the main inhibitory component [17].…”