Chemical composition and antimicrobial activity of the essential oils of four Ocimum species growing in Tanzania

Runyoro, D.; Ngassapa, Olipa; Vagionas, K.; Aligiannis, Nektarios; Graikou, Konstantia; Chinou, İoanna

doi:10.1016/j.foodchem.2009.06.028

Cited by 151 publications

(83 citation statements)

References 21 publications

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“…Basil essential oil was characterized by the presence of linalool, 1,8-cineole and eugenol, which are active against both Grampositive and Gram-negative bacteria (WALSH et al, 2003;SOKOVIC et al, 2007). RUNYORO et al (2010) reported weak to moderate activity of that essential oil (MIC between 10.7 and 12.5mg mL -1 against S. aureus and between 3.14 and 4.25mg mL -1 against E. coli) for two evaluated basil samples that were poor in linalool and eugenol. This stresses the importance of evaluating the biological activity of plants cultivated in different regions and under different conditions.…”

Section: Resultsmentioning

confidence: 96%

“…In spite of the advances in the sanitation techniques and inspection services, the contamination of foods with undesirable microorganisms is a potential risk during food processing, further processing, storage and distribution both in developing and developed countries (RUNYORO et al, 2010). As pathogens resistant to classic preservatives have been detected, alternative antimicrobial agents need to be urgently found (MILITELLO et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Chemical composition and antimicrobial activity of essential oils from selected herbs cultivated in the South of Brazil against food spoilage and foodborne pathogens

et al. 2012

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Section: Resultsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Chemical composition and antimicrobial activity of essential oils from selected herbs cultivated in the South of Brazil against food spoilage and foodborne pathogens

et al. 2012

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“…Generally, these components mentioned before in the essential oil of summer savory, Satureja hortensis L., the percentage had no detectable trend as affected by different N levels fertilizer and plant density as well as interaction between them at the first and second cuts in the first season [24][25][26]. Tables 5 and 6 Similar results were obtained in the first cut in the second season with some modification, i.e the total flavonoid contents were decreased by 47.61, 31.20 and 41.79% in N1, N2 and N3 treatments, respectively compared to unfertilized control plants [27].…”

Section: Other Components In Essential Oil α-Thujene α-Pinene α-Termentioning

confidence: 99%

Effect of nitrogen fertilization rates, plant spacing and their interaction on essential oil percentage and total flavonoid content of summer savory (Satureja hortensis L.) plant.

El-Leithy

El-Hanafy

Khattab³

et al. 2017

Egypt. J. Chem.

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SUMMER savory (Satureja hortensis L.) plant is one of the most promising plants suitable for cultivation in the conditions of Egypt. A field experiment was carried out at Department of Ornamental Horticulture, Faculty of Agriculture, Cairo University, with Department of Medicinal and Aromatic Plants Research, National Research Center, Dokki, Giza, Egypt. during two successive seasons 2014 and 2015. The experimental design was a factorial in split plot with three replicates. The aim of the work was to study the effect of nitrogen fertilization at the rates of N0, N1, N2 and N3 (0, 40, 80 and 120 kg N/ feddan ) as equivalents 0.0, 200, 400 and 600 kg/feddan of ammonium sulfate fertilizer 20.5% N, respectively as the main plots. Plant spacing was defined as S1, S2 and S3 (45×50, 30×50 and 15×50 cm, respectively) between the plants, as sub-plots. The effect of these treatments on essential oil percentage, essential oil constituents and total flavonoid content of S. hortensis L. was recorded. The results showed that the highest level of N fertilizer to combined with the least plant spacing had a significant effect on increasing the essential oil percentages in both seasons. The major essential oil constituents were carvacrol (47.26 and 42.90%) and γ-terpinene (38.30 and 39.10%) at the first and second cuts, respectively. Generally, carvacrol content was not affected by N fertilizer, but the γ-terpinene content increased slightly. The other lower percentage components arranged in descending order including ρ-cymene, terpinolene, α-terpinene, α-pinene and α-thujene contents were not significantly affected by such treatments. Total flavonoid content decreased with all N fertilizer levels at the first cut (June), the opposite trend was noticed at the second cut (August) in both seasons. Plant spacing at intermediate density was associated with the production of high contents of total flavonoids at both cuts during both seasons.

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“…The mechanism of action of EOs and their selectivity against bacteria remain poorly understood (Helander et al 1998;Runyoro et al 2010). According to these authors, this selectivity is due to the synergy of varied compounds and appears mainly related to disturbing the structure of the cell membrane.…”

Section: Introductionmentioning

confidence: 99%

Enhanced bactericidal effect of enterocin A in combination with thyme essential oils against L. monocytogenes and E. coli O157:H7

Ghrairi

Hani

2013

J Food Sci Technol

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The combined effects of enterocin A with Thymus vulgaris essential oils (EOs) against Listeria monocytogenes and Escherichia coli O157:H7 were investigated in vitro by enumeration of surviving populations of testing pathogens and minimal inhibitory concentration (MIC) determination. Enterocin A was purified to homogeneity by RP-HPLC from the culture fluid of Enterococcus strain and thyme EOs were extracted from local Thymus vulgaris plants. The major constituent of thyme EOs oils determined by GC-MS was thymol (78.4 %). Combination of enterocin A with thyme EOs showed an enhanced bactericidal effect against Listeria monocytogenes. Checkerboard assay and isobologram construction displayed a synergistic interaction between these compounds against Listeria (FIC index <0.5). Moreover, the MIC value of enterocin A has fallen fivefold (from 4.57 to 0.9 μg/ml), while the MIC of thyme EOs decreased threefold (from 3.6 to 1.2 μg/ml). Treatments with enterocin A alone did not affect the growth of the enteric pathogen E. coli O157:H7. However, the addition of thyme EOs and enterocin A yielded a synergistic antimicrobial effect against E. coli (MIC thyme EOs decrease from 2.2 to 0.71 μg/ml). This is the first report on the combined effect of enterocin A and thyme EOs against food pathogen bacteria. This combination could be useful in food bio-preservation.

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Chemical composition and antimicrobial activity of the essential oils of four Ocimum species growing in Tanzania

Cited by 151 publications

References 21 publications

Chemical composition and antimicrobial activity of essential oils from selected herbs cultivated in the South of Brazil against food spoilage and foodborne pathogens

Chemical composition and antimicrobial activity of essential oils from selected herbs cultivated in the South of Brazil against food spoilage and foodborne pathogens

Effect of nitrogen fertilization rates, plant spacing and their interaction on essential oil percentage and total flavonoid content of summer savory (Satureja hortensis L.) plant.

Enhanced bactericidal effect of enterocin A in combination with thyme essential oils against L. monocytogenes and E. coli O157:H7

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