Effectiveness of Origanum vulgare L. essential oil to inhibit the growth of food spoiling yeasts

Souza, Evandro Leite de; Stamford, Tânia Lúcia Montenegro; Lima, E.O.; Trajano, Vinícius Nogueira

doi:10.1016/j.foodcont.2005.11.008

Cited by 154 publications

(105 citation statements)

References 39 publications

(46 reference statements)

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“…Several investigations have confirmed the antimicrobial action of essential oils against foodborne pathogens and spoilage bacteria in synthetic media, food systems and real foods (39). However, higher concentrations of essential oils are needed to achieve the same effect in foods as in synthetic media.…”

Section: Introductionmentioning

confidence: 98%

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Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods

Souza¹,

Barros²,

Conceição³

et al. 2009

Braz. J. Microbiol.

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This study evaluated the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and acetic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in nutrient broth, meat broth and in a food model (meat pieces). Acetic acid showed MIC and MFC of 0.6 and 1.25 µL.mL -1 , respectively. For O. vulgare essential oil MIC and MBC were 1.25 and 2.5 µL.mL -1 , respectively. FIC indexes of the mixture of essential oil and acetic acid at MIC x ½ were ≤ 1.0, showing an additive effect. No synergy was found at kill-time study. Antistaphylococcal effect of the antimicrobials alone or in mixture (MIC x ½) was lower in meat than in nutrient and meat broths. The effective combination of essential oils and organic acids could appear as an attractive alternative for the food industry, as the doses to inhibit the microbial growth in foods can be lowered.

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Section: Introductionmentioning

confidence: 98%

“…Recently, some studies have focused on the biological properties of the essential oil from Origanum vulgare L., Lamiaceae, and their major constituents (38,39). O. vulgare, commonly known as oregano, possesses many therapeutic properties (e.g.…”

Section: Introductionmentioning

confidence: 99%

Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods

Souza¹,

Barros²,

Conceição³

et al. 2009

Braz. J. Microbiol.

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“…All tests were performed in duplicate, and the results were expressed as the geometric mean of the MIC values obtained in the two trials. [21][22][23] …”

Section: Determination Of Minimum Inhibitory Concentration (Mic)mentioning

confidence: 99%

Synthesis and testing of 3-acetyl-2,5-disubstituted-2,3-dihydro-1,3,4-oxadiazole derivatives for antifungal activity against selected Candida Species

Oliveira¹,

Lira²,

Barbosa-Filho³

et al. 2013

J. Braz. Chem. Soc.

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Uma série de 21 derivados, 1,3,4-oxadiazolinas, foi sintetizada pela ciclização de N-acilhidrazonas com anidrido acético e avaliada in vitro quanto à sua atividade antifúngica contra seis espécies de Candida: Candida albicans (ATCC 90028 e LM V-42), Candida krusei (ATCC 6258 e LM 12 C) e Candida tropicalis (ATCC 13803 e LM 14). As espécies de Candida foram consideradas sensíveis a uma série dos compostos, os quais inibiram o crescimento de 50 a 90%, com um intervalo de concentração inibitória mínima (MIC) de 64 a 512 µg mL -1 . As estruturas dos compostos foram totalmente confirmadas e caracterizadas pelas técnicas de infravermelho com transformada de Fourier (FTIR), ressonância magnética nuclear (NMR) de 1 H e 13 C, e espectrometria de massa (MS).A series of 21 1,3,4-oxadiazoline derivatives was synthesized by cyclization of N-acylhydrazones with acetic anhydride and evaluated for their in vitro antifungal activity against six Candida strains: Candida albicans (ATCC 90028 and LM V-42), C. krusei (ATCC 6258 and LM 12 C) and C. tropicalis (ATCC 13803 and LM 14). The Candida strains were found to be sensitive to some of the compounds, which inhibited the growth by 50-90%, with minimum inhibitory concentration (MIC) in the range of 64-512 µg mL -1 . The compounds' structures were fully confirmed and characterized by Fourier transform infrared spectroscopy (FTIR), 1 H and 13 C nuclear magnetic resonance (NMR) and mass spectrometry (MS).

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“…The essential oil was assayed at absolute concentration (screening) and at different concentrations (160,80,40,20,10,5, 2.5 and 1.25 µL.mL -1 ), in order to determine the Minimum Inhibitory Concentration -MIC. The solutions with different concentrations of the essential oil were prepared according to Souza et al (2007).…”

Section: Antimicrobial Activitymentioning

confidence: 99%

“…Moreover, its biological properties have been explored by agricultural, pharmaceutical, culinary and cosmetic industries as flavoring substances in foodstuffs, alcoholic beverages and perfumes because of its spicy fragrance (ALIGIANIS et al, 2001; VAN DEN DOOL;KRATZ, 1963). O. vulgare essential oil has been known as an interesting source of alternative antimicrobial compounds to be applied in food conservation (CHUN et al, 2005;NOSTRO et al, 2004;SOUZA et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Interference of heating on the antimicrobial activity and chemical composition of Origanum vulgare L. (Lamiaceae) essential oil

Souza¹,

Stamford²,

Lima³

et al. 2008

Ciênc. Tecnol. Aliment.

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ResumoO óleo essencial de Origanum vulgare L. Lamiaceae (orégano) apresenta variadas propriedades biológicas, de modo que seu potencial antimicrobiano tem despertado interesse para uso na conservação de alimentos. Este estudo objetivou avaliar a interferência de diferentes tratamentos térmicos (60, 80, 100 e 120 °C/1 hora) sobre a efetividade antimicrobiana e composição química do óleo essencial de O. vulgare. A efetividade antimicrobiana do óleo essencial exposto aos diferentes tratamentos térmicos foi avaliada através da observação de sua atividade antimicrobiana em concentração absoluta e através da determinação da sua CIM utilizando-se a técnica de difusão em meio sólido. O estudo da composição do óleo essencial foi realizado através de GC-MS. O óleo essencial apresentou intensa atividade antimicrobiana sobre todas as amostras microbianas ensaiadas (Candida albicans, C. krusei, C. tropicalis, Bacillus cereus, Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica, Salmonella enterica e Serratia marcencens) mostrando amplos halos de inibição do crescimento microbiano (30 a 42 mm). O aquecimento do óleo essencial de O. vulgare não mostrou interferência (p < 0.05) sobre sua propriedade antimicrobiana, sendo observado o desenvolvimento de halos de inibição do crescimento microbiano com diâmetros similares ou aproximados quando ensaiadas a alíquota do óleo essencial mantido em temperatura ambiente e as alíquotas submetidas a diferentes temperaturas de aquecimento. Os valores de CIM encontrados para o óleo essencial de O. vulgare oscilaram entre 10 a 40 µL.mL -1 (20 µL.mL -1 para a maioria das amostras), entretanto nenhuma diferença significativa (p < 0.05) foi notada para os valores de CIM encontrados para as alíquotas do óleo essencial exposto a diferentes temperaturas. Ademais, o aquecimento não interferiu significativamente (p < 0.05) sobre a composição química do óleo essencial. A análise da composição do óleo essencial mostrou a presença de monoterpenos, compostos terpênicos e sesquiterpenos, de modo que carvacrol (68,06 a 70,27%) e p-cimeno (12,85 a 154,81%) foram os compostos encontrados em maiores concentrações no óleo essencial. Estes resultados mostram a estabilidade térmica do óleo essencial de O. vulgare e suporta seu possível uso concomitante com altas temperaturas em sistemas de conservação de alimentos. Palavras-chave: Origanum vulgare L.; óleo essencial; aquecimento; atividade antimicrobiana; composição química. AbstractOriganum vulgare L. (oregano), Lamiaceae, essential oil has a variety of biological properties and its antimicrobial activity has received a renewed interest for use in food conservation. The aim of this study was to evaluate the interference of heating on the antimicrobial activity and chemical composition of O. vulgare essential oil. The antimicrobial activity of the essential oil kept at room temperature and exposed to different heating temperatures (60, 80, 100 and 120 °C during 1 hour) was evaluated by observing antimicrobial effectiveness at absolute concentration a...

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Effectiveness of Origanum vulgare L. essential oil to inhibit the growth of food spoiling yeasts

Cited by 154 publications

References 39 publications

Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods

Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods

Synthesis and testing of 3-acetyl-2,5-disubstituted-2,3-dihydro-1,3,4-oxadiazole derivatives for antifungal activity against selected Candida Species

Interference of heating on the antimicrobial activity and chemical composition of Origanum vulgare L. (Lamiaceae) essential oil

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