Antimicrobial activity of Pelargonium essential oils added to a quiche-filling as a model food system

Lis-Balchin, M.; Buchbauer, G.; Hirtenlehner, T.; Resch, M.

doi:10.1046/j.1472-765x.1998.00423.x

Cited by 19 publications

(21 citation statements)

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“…Os picos dos cromatogramas estão identificados na Figura 2, onde é possível observar que o timol foi o segundo principal componente, depois do carvacrol. O timol esteve presente em três dos cinco OEO analisados (marcas A, B e C) com teores de 14,79% na marca A, 23,85% na marca B e 1,88% na marca C. inibitória contra bactérias Gram positivas e Gram negativas, inclusive SE (LIS-BALCHIN et al, 1998;DELAQUIS et al, 2002;SAGDIÇ;ÖZCAN, 2003, NAZER et al, 2005SARIKUS, 2006). Os óleos essenciais de condimentos podem ter muitos componentes, sendo os compostos fenólicos os principais responsáveis pelas propriedades antimicrobianas.…”

Section: Resultsunclassified

Óleo essencial de orégano: interferência da composição química na atividade frente a Salmonella Enteritidis

Silva¹,

Duarte-Almeida²,

Pérez³

et al. 2010

Ciênc. Tecnol. Aliment.

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0,05), porém o OEO proveniente da região do Mediterrâneo com p-cimeno e γ-terpineno, além de carvacrol, apresentou maiores halos de inibição de SE que os demais OEO. Concluiu-se que a multiplicação de Salmonella Enteritidis in vitro pode ser inibida por OEO cuja ação antimicrobiana independe da região produtora de orégano. No entanto, óleos essenciais que possuem p-cimeno e γ-terpineno, além de carvacrol, podem ter o seu efeito antimicrobiano potencializado.]]>

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Section: Resultsunclassified

Óleo essencial de orégano: interferência da composição química na atividade frente a Salmonella Enteritidis

Silva¹,

Duarte-Almeida²,

Pérez³

et al. 2010

Ciênc. Tecnol. Aliment.

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“…It is well known that the antimicrobial potency of essential oils in food systems is generally reduced when compared to in vitro work, as the presence of fats, carbohydrates, proteins, salts and pH strongly influence the effectiveness of these agents (4). Accordingly, higher amounts of essential oils are required in food systems, thus seriously interfering in the final organoleptical aspects (23). In this sense, the influence of food composition on antimicrobial effectiveness of essential oils comprises a challenging and important area of study (15).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Origanum vulgare essential oil as antimicrobial agent in sausage

Busatta¹,

Mossi²,

Rodrigues³

et al. 2007

Braz. J. Microbiol.

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This work reports antimicrobial activity of oregano (Origanum vulgare) essential oil against several bacteria in sausage. The in vitro minimum inhibitory concentration (MIC) was determined for 9 selected aerobic heterotrofic bacteria. The antimicrobial activity of distinct concentrations of the essential oil on the basis of the highest MIC found was tested in a food system comprised of fresh sausage. Batch food samples were also inoculated with Escherichia coli with a fixed concentration and the time course of the product was evaluated with respect to the action of the different concentrations of essential oil. Sensory analysis were conducted, and results showed that the addition of oregano essential oil to sausage may be a promising route as bacteriostatic effect was verified for oil concentrations lower than the MIC.

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“…Consequently, the ability of essential oils, in particular clove and cinnamon, to decrease the production of enterotoxins adds impetus to their potential as novel natural food preservatives. This is an area of growing interest, especially as the antimicrobial properties of plant essential oils against a wide range of pathogens is becoming increasingly recognized and their potential application to foods is investigated (Valero & Salmeron, 2003;Smith-Palmer et al, 2001;Hao et al, 1998;Lis-Balchin et al, 1998) as is this potential addition to active packaging and modified atmosphere packaging (Suppakul et al, 2003;Skandamis & Nychas, 2001Nielson & Rios, 2000). However, it should be taken into consideration that the results reported here were achieved after culture in TSB.…”

Section: Discussionmentioning

confidence: 93%

Influence of subinhibitory concentrations of plant essential oils on the production of enterotoxins A and B and α-toxin by Staphylococcus aureus

Smith‐Palmer

Stewart

Fyfe

2004

Journal of Medical Microbiology

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The data presented show the ability of subinhibitory concentrations of plant essential oils to influence the production of enterotoxins A and B and AE-toxin by Staphylococcus aureus. Subinhibitory concentrations of the oils of bay, clove, cinnamon, nutmeg and thyme had no significant effect on the overall quantity of extracellular protein produced. Haemolysis due to AE-toxin was significantly reduced after culture with all five plant essential oils. This reduction was greatest with the oils of bay, cinnamon and clove. These three oils also significantly decreased the production of enterotoxin A; the oils of clove and cinnamon also significantly decreased the production of enterotoxin B. INTRODUCTIONStaphylococcus aureus is an important medical pathogen, with different strains being responsible for a number of disease states including toxic shock syndrome, scalded skin syndrome and foodborne illness (Le Loir et al., 2003). The ability to cause disease is, in part, dependent upon the production of a range of extracellular proteins, including catalase, fibrinolysin, superoxide dismutase, hyaluronidase, haemolysins (AE, â, ª and ä), epidermolytic toxins and enterotoxins. The enterotoxins are a group of serologically distinct proteins (A, B, C 1-3 , D, E and F) that are the causative agents of staphylococcal food poisoning. Although their exact mode of action has yet to be fully elucidated they are believed to stimulate an enteric-vagus nerve reflex triggering the vomiting centres of the brain (Sears & Kaper, 1996;Arbuthnott et al., 1990). The enterotoxins can also act as superantigens, stimulating T lymphocytes to release cytokines and T-cell proliferation (Balaban & Rasooly, 2000;Krakauer, 1999). Considerable research at present is also aimed at investigating the properties of newly identified enterotoxins, including enterotoxins K, L and U (Orwin et al., 2001(Orwin et al., , 2003Letertre et al., 2003).One of the most extensively studied of the extracellular proteins is AE-haemolysin (AE-toxin). This is secreted as a soluble protein of 33 kDa. Penetration of host cell membranes by AE-toxin results in the formation of a hexameric transmembrane pore that causes the leakage of ions and low molecular mass compounds. These pores also trigger secondary cellular reactions such as eicosanoid production, cytokine release and apoptosis.In both the food and pharmaceutical industries there is a continuing need to find new and improved antimicrobial agents, especially in view of the increasing incidence of antibiotic resistance. One of the areas which is subject to considerable interest is plant extracts and in particular their essential oils. The antimicrobial properties of plant essential oils against a wide range of micro-organisms are well established (Vardar-Unlu et al., 2003;Valero & Salmeron, 2003;Burt & Reinders, 2003;Smith-Palmer et al., 1998Friedman et al., 2002;Delaquis et al., 2002;Elgayyar et al., 2001;Hammer et al., 1999;Deans & Ritchie, 1987). However, in comparison to many other conventional antimicrobial agent...

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Antimicrobial activity of Pelargonium essential oils added to a quiche-filling as a model food system

Cited by 19 publications

References 0 publications

Óleo essencial de orégano: interferência da composição química na atividade frente a Salmonella Enteritidis

Óleo essencial de orégano: interferência da composição química na atividade frente a Salmonella Enteritidis

Evaluation of Origanum vulgare essential oil as antimicrobial agent in sausage

Influence of subinhibitory concentrations of plant essential oils on the production of enterotoxins A and B and α-toxin by Staphylococcus aureus

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