Antimicrobial Efficacy and Chemical Properties of Caryophyllus aromaticus and Origanum majorana Essential Oils Against Foodborne Bacteria Alone and in Combination

Partovi, Razieh; Talebi, Fazele; Sharifzadeh, Aghil

doi:10.15171/ijep.2018.25

Cited by 6 publications

(14 citation statements)

References 41 publications

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“…O. majorana and C. aromaticus EOs were provided from the previous study. 36 Gas Chromatography-Mass Spectrometry Analysis C. citratus EO was analyzed by Gas Chromatography-Mass Spectrometry (GC-MS) (Thermoquest 2000, Manchester, UK). The chromatograph was equipped with DB5 capillary column (30 m × 0.25 mm ID× 0.25 µm film thickness) and the data were acquired under the following conditions: initial temperature 50°C, program rate 2.5°C per minute, final temperature 265°C, and injector temperature 250°C.…”

Section: Plant Materials and Extraction Proceduresmentioning

confidence: 99%

“…37,38 The chemical composition of O. majorana and C. aromaticus EOs have been determined in the previous study. 36…”

Section: Plant Materials and Extraction Proceduresmentioning

confidence: 99%

“…The MIC of O. majorana EO was 0.1% against all tested bacteria except for B. subtilis (0.3%) and the MIC of C. aromaticus EO was 0.1% against all tested bacteria. 36 One hundred microliters of C. citratus dilutions were added to the rows of a 96-well microtiter plate in diminishing concentrations and 100 μL of O. majorana dilutions were also added to the columns in diminishing concentrations. Moreover, 100 μL of C. citratus dilutions were added to the rows of another 96-well microtiter plate in diminishing concentrations and 100 μL of C. aromaticus dilutions were also added to the columns in diminishing concentrations.…”

Section: Checkerboard Assaymentioning

confidence: 99%

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Evaluation of Antimicrobial Activity of Cymbopogon citratus Essential Oil Alone and in Combination with Origanum majorana and Caryophyllus aromaticus Essential Oils against Some Foodborne Bacteria

Partovi

Talebi

Boluki

et al. 2019

Int J Enteric Pathog

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Background: Food spoilage and foodborne diseases are two important problems in the food industry. On the other hand, consumers’ tendency to use natural additives is increasing. Hence, plant essential oils (EOs) can be safe alternatives in this regard. Objective: The objectives were to determine the chemical composition and to evaluate the antimicrobial activity of Cymbopogon citratus EO against some foodborne bacteria alone and in combination with Origanum majorana and Caryophyllus aromaticus EOs. Materials and Methods: Chemical composition of C. citratus EO was analyzed by gas chromatography-mass spectrometry. Further, antibacterial activity of the EO against foodborne bacteria was assessed using disk diffusion method. In addition, the minimum inhibitory concentration of the EO was determined by microdilution broth method and then the minimum bactericidal concentration value was determined. Checkerboard synergy testing was also performed to determine the fractional inhibitory concentration index. Finally, time-kill curves were drawn based on the bacterial population (CFU/mL) against time (h). Results: The major compounds of C. citratus EO were isothymol, thymol, trans-caryophyllene, and cymene. The most and the least sensitive foodborne bacteria to C. citratus EO were Staphylococcus aureus and Bacillus subtilis, respectively. The minimum inhibitory concentration (MIC) values of C. citratus EO against all the evaluated bacteria were 0.1% and The minimum bactericidal concentration (MBC) values ranged between 0.1 and >2% (v/v). The combination of C. citratus and O. majorana EOs showed a synergistic activity against Salmonella typhimurium and partial synergism against B. subtilis, Escherichia coli O157:H7, S. aureus, and Listeria monocytogenes. Moreover, the combination of C. citratus and C. aromaticus EOs demonstrated partial synergism against S. aureus and L. monocytogenes, and additive interaction against S. typhimurium; however, the combination was indifferent against E. coli O157:H7 and B. subtilis. Furthermore, C. citratus plus O. majorana EOs and C. citratus plus C. aromaticus EOs showed a bactericidal effect against S. typhimurium after 24 hours in the time-kill assay. Conclusion: In general, the synergism, partial synergism, and additive effects of C. citratus in combination with C. aromaticus and O. majorana EOs strengthen the antimicrobial activity, expand the spectrum of activity, reduce the concentrations required, decrease the side effects, and prevent the alteration of organoleptic properties of food.

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Section: Plant Materials and Extraction Proceduresmentioning

confidence: 99%

“…37,38 The chemical composition of O. majorana and C. aromaticus EOs have been determined in the previous study. 36…”

Section: Plant Materials and Extraction Proceduresmentioning

confidence: 99%

Section: Checkerboard Assaymentioning

confidence: 99%

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Evaluation of Antimicrobial Activity of Cymbopogon citratus Essential Oil Alone and in Combination with Origanum majorana and Caryophyllus aromaticus Essential Oils against Some Foodborne Bacteria

Partovi

Talebi

Boluki

et al. 2019

Int J Enteric Pathog

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“…Major compounds of marjoram EO are carvacrol and thymol. 14 The antimicrobial effect of O. majorana EO against E. coli O157:H7, S. typhimurium, L. monocytogenes, Brochothrix thermosphacta, Pseudomonas fluorescens and Listeria innocua has been reported by some researchers. 27,28 The ability of EOs to increase the cell membrane permeability and induce the leakage of macromolecules and lysis determines their antimicrobial activity.…”

mentioning

confidence: 99%

“…[10][11][12][13] The antimicrobial activity of plant EOs have been proved in numerous studies. 14,15 The use of EOs in food packaging can be effective in maintaining the biological activity of EOs for a long time. 16 Using antimicrobial agents in combination can increase antimicrobial activity and decrease unfavorable organoleptic effects.…”

mentioning

confidence: 99%

Antimicrobial Activity of Polylactic Acid Film Incorporated With Marjoram and Clove Essential Oils on Microbial and Chemical Properties of Minced Beef During Refrigerated Storage

Partovi

Talebi

Babaei

et al. 2020

Int J Enteric Pathog

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Background: Active packaging is one of the new packaging technologies which causes interaction between packaging material and food with the aim of food shelf life extension while maintaining food safety and quality. Biodegradable films like polylactic acid (PLA) can be good alternatives to non-biodegradable plastics because of environmental pollution and concerns about the limitations of petroleum resources. Objective: This study was conducted to evaluate the efficacy of PLA film incorporated with marjoram and clove essential oils (EOs) (0.5 and 1% v/v) in maintaining the microbial and chemical quality of minced beef during refrigerated storage. Materials and Methods: Minced beef was packaged with PLA film incorporated with marjoram and clove EOs (0.5 and 1% v/v) alone and in combination and stored at refrigerator temperature for 10 days. Then, microbiological and chemical analyses were done at 0, 2, 4, 7 and 10 days of examination. Results: A reduction of 1 log CFU/g in total count was observed between groups with simultaneous use of EOs and control group (P<0.05) at day 7; however, there was not any significant difference between the mentioned groups at day 10. Active packaging with marjoram and clove EOs decreased the number of psychrotrophs in comparison to the control group and it was more evident at days 7 and 10. The number of Enterobacteriaceae in control and 1% clove EO/1% marjoram EO groups showed a difference of 3 log units at day 10. TVB-N of 1% clove EO/1% marjoram EO and 0.5% clove EO/1% marjoram EO showed significant differences from control at day 10 (P<0.05). Conclusion: The results of the current study have shown that the active PLA films can be a promising approach in order to maintain microbial and chemical quality of minced beef at refrigerator temperature for 10 days.

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Passive inactivation of Candida parapsilosis in model indoor bioaerosol study using the visible photocatalytic activity of synthesized nanocomposite

et al. 2023

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Antimicrobial Efficacy and Chemical Properties of Caryophyllus aromaticus and Origanum majorana Essential Oils Against Foodborne Bacteria Alone and in Combination

Cited by 6 publications

References 41 publications

Evaluation of Antimicrobial Activity of Cymbopogon citratus Essential Oil Alone and in Combination with Origanum majorana and Caryophyllus aromaticus Essential Oils against Some Foodborne Bacteria

Evaluation of Antimicrobial Activity of Cymbopogon citratus Essential Oil Alone and in Combination with Origanum majorana and Caryophyllus aromaticus Essential Oils against Some Foodborne Bacteria

Antimicrobial Activity of Polylactic Acid Film Incorporated With Marjoram and Clove Essential Oils on Microbial and Chemical Properties of Minced Beef During Refrigerated Storage

Passive inactivation of Candida parapsilosis in model indoor bioaerosol study using the visible photocatalytic activity of synthesized nanocomposite

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