Antimycotic activity of the essential oil of <i>Satureja mutica</i> Fisch &amp; C.A. Mey from Iran

Behravan, Javad; Ramezani, Mohammad; Kasaian, Jamal; Sabeti, Zahra

doi:10.1002/ffj.1328

Cited by 24 publications

(10 citation statements)

References 14 publications

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“…The minimum inhibitory concentrations (MICs) were determined by the macrodilution technique (Ishii, 1995;Behravan et al, 2004). Five concentrations of essential oils were prepared within the concentration range of 0.0625 to 1 µl/ml (0.0625, 0.125, 0.25, 0.5, 1.0 µl/ml).…”

Section: Determination Of Minimum Inhibitory Concentration (Mic) Minmentioning

confidence: 99%

Antimicrobial activities of various essential oils against foodborne pathogenic or spoilage moulds

et al. 2006

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The use of essential oils in the food industry, as natural sanitizing agents, requires the definition of optimal conditions. The aim of the present work was to evaluate some antimicrobial activity parameters as mycelial growth inhibition, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of six essential oils against Aspergillus niger, Aspergillus terreus, Chaetomium globosum, Penicillium chrysogenum, Penicillium pinophilum, Trichoderma harzianum and Trichoderma viride. The antimicrobial activity of essential oils was monitored by the macrodiluition technique. The mycelial growth inhibition, fungistatic and fungicidal concentrations were recorded for each strain that showed sensitivity to the essential oils. The essential oils of catnip, cinnamon, tea tree and thyme essential oils exhibited a large spectrum antimicrobial activities; those of clary sage and laurel inhibited the mycelial growth in a few fungal strains. The essential oils of cinnamon and thyme had the lowest MIC and MFC values against all the fungi assayed, followed by catnip, tea tree, clary sage and laurel. The use of these natural products rather than, the currently used antifungal chemicals, may be of interest given that: i) essential oils are of natural origin which means they are safer for human health and the environment and ii) there is less chance that the pathogenic microorganisms will develop resistance.

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Section: Determination Of Minimum Inhibitory Concentration (Mic) Minmentioning

confidence: 99%

Antimicrobial activities of various essential oils against foodborne pathogenic or spoilage moulds

et al. 2006

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“…This species is distributed in Western and Northwestern Iran [12]. In Iranian folk medicine, it is used for the treatment of several diseases including diarrhea, wounds, gastroenteritis and upper respiratory and urinary tract infections [13]. The herbaceous parts and green leaves are also used as food-flavoring agents [14].…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition, Antibacterial and Radical Scavenging Activity of Essential Oils from Satureja macrantha C.A.Mey. at Different Growth Stages

Aghbash

Pouresmaeil

Dehghan

et al. 2020

Foods

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Essential oils (EOs) from medicinal and aromatic plants are interesting products to be used as natural food preservatives. The EOs from the genus Satureja are reported to inhibit foodborne pathogens being worthy of use as food preservatives. Satureja macrantha is found in Western and Northwest Iran and commonly used as a food flavoring agent and for the treatment of urinary diseases. The objective of the present study was to identify the chemical composition of S. macrantha EOs at different growth stages (vegetative, flowering and fruiting stages) and to evaluate their biological activities. Chemical compositions were analyzed using GC-FID and GC-MS. The antibacterial activity was evaluated using the broth microdilution method against the foodborne pathogenic bacteria Staphylococcus aureus (ATCC23922), Enterococcus faecalis (ATCC29212) (Gram-positive), Enterobacter aerogenes (ATCC13046) and Escherichia coli. The antioxidant activity was estimated using the DPPH, ABTS and reducing power assays. The yields of S. macrantha EOs were in the range of 1.4–1.8%, thus scalable for the manufacture of food preservatives on an industrial level. The main compounds of EOs were carvacrol (42.7–48.2%), thymol (0.2–16.5%), p-cymene (10.1–14.7%) and γ-terpinene (7.9–9.1%) in all phenological stages examined. The strongest antibacterial activity (MICs = 5–20 µg/mL) of the EOs was recorded in samples obtained during the flowering stage where carvacrol (42.7%) and thymol (16.5) were present both at high percentages. On the other hand, the antioxidant activity was found to be slightly higher in the other stages. As the EO obtained at flowering showed the best inhibitory properties against foodborne pathogenic bacteria, it is suggested that plants at this stage can be selected as main sources of food preservative agents.

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“…The genus Satureja consist of over 30 species which belonging to Lamiaceae family that are mainly distributed in the Mediterranean region (Momtaz & Abdollahi, ); Satureja hortensis L. (summer savory) is a well‐known Satureja species, which grows in Iran. Iranian people used the aerial parts of this species for treat of various ailment for instance gastroenteritis, diarrhea, and wound infections (Behravan, Ramezani, Kasaian, & Sabeti, ). Furthermore, EOs of Satureja species are known for their antioxidant and antimicrobial activities which are attributed to their main volatile compounds such as thymol (44.5%) and γ‐Terpinene (23.9%) (Sefidkon & Jamzad, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of chitosan‐based coatings enriched with savory and/or tarragon essential oils on postharvest maintenance of kumquat (Fortunella sp.) fruit

Hosseini

Amraie

Salehi

et al. 2018

Food Science & Nutrition

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The present study assessed the ability of chitosan‐based coatings incorporating savory and/or tarragon essential oils (EOs) to preserve the postharvest quality of kumquats. Changes in weight loss, titratable acidity, total soluble solids, and vitamin C content were determined over 30 days of storage at 7°C. Savory (Satureja hortensias L.) essential oil was characterized by thymol (29.1%), carvacrol (26.6%), and γ‐terpinene (24.72%) as major constituents. While, in the tarragon (Artemisia dracunculus L.) essential oil, estragol (81.89%), β‐cis‐Ocimene (4.62%), and β‐trans‐Ocimene (3.44%) were the main ones. The CH‐EOs coatings were effective in reducing weight loss of kumquats fruits during storage. Moreover, the tested composite coatings showed positive effects in maintaining vitamin C and fruits treated with CH‐oil coatings retained good sensory acceptability. The obtained results demonstrate the potential of the combined application of chitosan and savory and/or tarragon EOs as a promising postharvest treatment for maintaining the postharvest quality of kumquats fruits.

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Antimycotic activity of the essential oil of Satureja mutica Fisch & C.A. Mey from Iran

Cited by 24 publications

References 14 publications

Antimicrobial activities of various essential oils against foodborne pathogenic or spoilage moulds

Antimicrobial activities of various essential oils against foodborne pathogenic or spoilage moulds

Chemical Composition, Antibacterial and Radical Scavenging Activity of Essential Oils from Satureja macrantha C.A.Mey. at Different Growth Stages

Effect of chitosan‐based coatings enriched with savory and/or tarragon essential oils on postharvest maintenance of kumquat (Fortunella sp.) fruit

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