Avaliação da atividade antimicrobiana dos óleos essenciais contra patógenos alimentares

Reis, Juliana Borges; Figueiredo, Luana Amaral de; Castorani, Giuliana Martina; Veiga, Sandra Maria Oliveira Morais

doi:10.34119/bjhrv3n1-025

Cited by 17 publications

(5 citation statements)

References 7 publications

(8 reference statements)

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“…These findings demonstrate the antimicrobial activity of OEO against Salmonella strains in the in vitro test. Our study achieved lower and more effective antimicrobial concentrations compared to those reported by Reis et al (2020), who found that OEO (containing 72% carvacrol and 2% thymol) was effective against Salmonella spp., with MIC concentrations ranging from 0.9% to 1% and an MBC of 0.9% for different essential oils.…”

Section: Resultscontrasting

confidence: 83%

Inhibition of Salmonella enteritidis in homemade mayonnaise using oregano essential oil (Origanum vulgare)

Pacheco,

Brito,

Serra

2024

Rev. Car. Cien. Soc.

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The potential of oregano essential oil (OEO) as a natural antimicrobial agent to mitigate Salmonella spp. contamination in homemade mayonnaise made from raw eggs should be explored. This study aimed to assess the viability of Salmonella Enteritidis in homemade mayonnaise supplemented with OEO while also examining key quality parameters, including pH, titratable acidity, and the count of mesophilic aerobic microorganisms. In vitro experiments determined the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of OEO against two strains of Salmonella Enteritidis and one of Salmonella Typhimurium. Subsequently, homemade mayonnaise, intentionally contaminated with a Salmonella Enteritidis strain, was prepared, and OEO was added at concentrations of 0.5% and 1.0%. Bacterial plate counts for Salmonella spp. and mesophilic microorganisms, as well as acidity levels, were assessed at 0, 4, 8, and 24 hours of incubation at 30°C. The results indicated the in vitro efficacy of OEO, with an MIC of 0.5% and an MBC of 0.0625% against all strains. However, in homemade mayonnaise, Salmonella counts averaged 6.0 log CFU/g over the 24 hours at 30°C. Mesophilic microorganism counts also averaged 6.0 log CFU/g over 24 hours, similar to those of Salmonella. The pH values ranged from 4.5 to 5.1, and acidity levels remained between 0.31% and 0.39% throughout the 24 hours. In conclusion, oregano essential oil exhibited a bacteriostatic effect, effectively limiting the growth of Salmonella Enteritidis in homemade mayonnaise at the evaluated concentrations and time intervals.

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Section: Resultscontrasting

confidence: 83%

Inhibition of Salmonella enteritidis in homemade mayonnaise using oregano essential oil (Origanum vulgare)

Pacheco,

Brito,

Serra

2024

Rev. Car. Cien. Soc.

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“…Franco et al [ 33 ] reported that germacrene D and ( E )-caryophyllene have antioxidant activity, and bicyclogermacrene has been associated with larvicidal and antiviral activity. Figueiredo et al [ 71 ] reported that EOs with high levels of γ-terpinene have moderate activity against food pathogens. According to Dang et al [ 72 ], δ-elemene has anticancer activity against HeLa cells.…”

Section: Resultsmentioning

confidence: 99%

First Report on the Chemical Composition, Antioxidant Capacity, and Preliminary Toxicity to Artemia salina L. of Croton campinarensis Secco, A. Rosário & PE Berry (Euphorbiaceae) Essential Oil, and In Silico Study

et al. 2022

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Croton campinarensis Secco, A. Rosário & PE Berry is an aromatic species recently discovered in the Amazon region. This study first reports the chemical profile, antioxidant capacity, and preliminary toxicity to A. salina Leach of the essential oil (EO) of this species. The phytochemical profile of the essential oil was analyzed by gas chromatography (GC/MS) and (GC-FID). The antioxidant capacity of the EO was measured by its inhibition of ABTS•+ and DPPH• radicals. Molecular modeling was used to evaluate the mode of interaction of the major compounds with acetylcholinesterase (AChE). The results indicate that the EO yield was 0.24%, and germacrene D (26.95%), bicyclogermacrene (17.08%), (E)-caryophyllene (17.06%), and δ-elemene (7.59%) were the major compounds of the EO sample. The EO showed a TEAC of 0.55 ± 0.04 mM·L−1 for the reduction of the ABTS•+ radical and 1.88 ± 0.08 mM·L−1 for the reduction of the DPPH• radical. Regarding preliminary toxicity, the EO was classified as toxic in the bioassay with A. salina (LC50 = 20.84 ± 4.84 µg·mL−1). Through molecular docking, it was found that the majority of the EO components were able to interact with the binding pocket of AChE, a molecular target related to toxicity evaluated in A. salina models; the main interactions were van der Waals and π-alkyl interactions.

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“…There are few reports of the properties of γ-terpinene in the literature. However, according to Reis et al [ 80 ], oils containing this compound as a major component or at high levels have moderate antimicrobial activity against food pathogens.…”

Section: Resultsmentioning

confidence: 99%

Phytochemical Profile, Preliminary Toxicity, and Antioxidant Capacity of the Essential Oils of Myrciaria floribunda (H. West ex Willd.) O. Berg. and Myrcia sylvatica (G. Mey) DC. (Myrtaceae)

et al. 2022

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The essential oils (EOs) of Myrciaria floribunda (Mflo) and Myrcia sylvatica (Msyl) (Myrtaceae) were obtained by hydrodistillation. The analysis of volatile constituents was performed by GC/MS. Preliminary toxicity was assessed on Artemia salina Leach. The antioxidant capacity was measured by the ABTS•+ and DPPH• radical inhibitory activities. The results indicate that the Mflo EO had the highest yield (1.02%), and its chemical profile was characterized by high levels of hydrocarbon (65.83%) and oxygenated (25.74%) monoterpenes, especially 1,8-cineole (23.30%), terpinolene (22.23%) and α-phellandrene (22.19%). Regarding the Msyl EO, only hydrocarbon (51.60%) and oxygenated (46.52%) sesquiterpenes were identified in the sample, with (Z)-α-trans-bergamotene (24.57%), α-sinensal (13.44%), and (Z)-α-bisabolene (8.33%) at higher levels. The EO of Mflo exhibited moderate toxicity against A. salina (LC50 = 82.96 ± 5.20 µg.mL−1), while the EO of Msyl was classified as highly toxic (LC50 = 2.74 ± 0.50 µg.mL−1). In addition, relative to Trolox, the EOs of Mflo and Msyl showed significant inhibitory effects (p < 0.0001) against the DPPH• radical. This study contributes to the expansion of chemical and biological knowledge on the EOs of Myrtaceae species from the Amazon region.

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Avaliação da atividade antimicrobiana dos óleos essenciais contra patógenos alimentares

Abstract: Avaliação da atividade antimicrobiana dos óleos essenciais contra patógenos alimentares Evaluation of antimicrobial activity of essential oils against food pathogens

Cited by 17 publications

References 7 publications

Inhibition of Salmonella enteritidis in homemade mayonnaise using oregano essential oil (Origanum vulgare)

Inhibition of Salmonella enteritidis in homemade mayonnaise using oregano essential oil (Origanum vulgare)

First Report on the Chemical Composition, Antioxidant Capacity, and Preliminary Toxicity to Artemia salina L. of Croton campinarensis Secco, A. Rosário & PE Berry (Euphorbiaceae) Essential Oil, and In Silico Study

Phytochemical Profile, Preliminary Toxicity, and Antioxidant Capacity of the Essential Oils of Myrciaria floribunda (H. West ex Willd.) O. Berg. and Myrcia sylvatica (G. Mey) DC. (Myrtaceae)

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