Evaluation of Antibacterial Activity of Various Commercial Essential Oils
Keywords:
Antibacterial activity, Citrus limonum, Corydothymus capitatus, MIC, Thymus vulgaris.Abstract
Essential oils and their components are becoming increasingly popular as naturally occurring antimicrobial agents. In this work the chemical composition and the antibacterial properties of the essential oils of rosemary (Rosmarinus officinalis), lemon (Citrus limonum), oregano (Corydothymus capitatus) and thyme (Thymus vulgaris) were determined. The essential oil components were identified by GC/MS analysis. The antibacterial activity of the oils was investigated in order to evaluate its efficacy against a panel of standard reference strains, using disc diffusion and minimum inhibitory concentration (MIC) methods. The GC/MS analysis showed that the major constituents of the oils were monoterpene hydrocarbons and phenolic monoterpenes, but the concentration of these compounds varied greatly among the oils examined. The results of the antibacterial assay showed that Corydothymus capitatus and Thymus vulgaris have the strongest antibacterial activity against all microorganisms tested. The MIC values obtained in the presence of Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella arizonae were ? 0.25% (v/v) for oregano and thyme essential oils.
References
[1] M. Oussalah, S. Caillet, L. Saucier and M. Lacroix, “Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes,” Food Control, vol. 18, pp. 414-420, 2007.
[2] P. Skandamis, K. Koutsoumanis, K. Fasseas and G. J. E. Nychas, “Inhibition of oregano essential oil and EDTA on E. coli O157:H7,” Italian Journal of Food Science, vol. 13, pp. 55-65, 2001.
[3] S. El Adab, and M. Hassouna, “Proteolysis, lipolysis and sensory characteristics of a Tunisian dry fermented poultry meat sausage with oregano and thyme essential oils,” Journal of Food Safety, vol. 36, pp. 19-32, 2016.
[4] S. G. Deans and G, Ritchie, “Antibacterial properties of plant essential oils,” International Journal of Food Microbiology, vol. 5, pp. 165-180, 1987.
[5] J. Kim, M. R. Marshall and C. I. Wei, “Antibacterial activities of some essential oil components against five foodborne pathogens,” Journal of Agricultural and Food chemistry, vol. 43, pp. 2839-2845, 1995.
[6] I. M. Helander, H. L. Alakomi, K. Latva-Kala, T. Mattila-Sandholm, I. Pol, E. J. Smid, L.G.M. Gorris and A. Von Wright, “Characterization of the action of selected essential oil components on Gram-negative bacteria,” Journal of Agricultural and Food chemistry, vol. 46, pp. 3590-3595, 1998.
[7] A. D. Russel, "Mechanisms of bacterial resistance to non-antibiotics: food additives and food pharmaceutical preservatives,” Journal of Food Applied bacteriology, vol, 71, pp. 191-201, 1991.
[8] M. Karapinar and S. E. Askun, “Inhibition of foodborne pathogens by thymol, eugenol, menthol and anethole,” International J ournal of Food Microbiology, vol. 4, pp.161-166, 1987.
[9] S. Burt, “Essential oils: their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology,” vol. 94, pp. 223-253, 2004.
[10] A. I. Hussain, F. Anwar, S. A. S. Chatha, A. Jabbar, S, Mahboob and P. S. Nigam, “Rosmarinus officinalis essential oil: antiproliferative, antioxidant and antibacterial activities,” Brazilian Journal of Microbiology, vol. 41, pp. 1070-1078, 2010.
[11] A. G. Ponce, R. Fritz, C. E. Del Valle and S. I. Roura, “Antimicrobial activity of essential oils on native microbial population of organic Swiss chard,” Lebensmittel-Wissenschaft und-Technology, vol. 36, pp. 679-684, 2003.
[12] P, Skandamis, K, Koutsoumanis, K. Fasseas and G. J. E. Nychas, “Inhibition of oregano essential oil and EDTA on E. coli O157:H7,” Italian Journal of Food Science, vol. 13, pp. 55-65, 2001.
[13] J. Gutierrez, C. Barry-Ryan and P. Bourke, “Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components,” Food Microbiology, vol. 26, pp. 142-150, 2009.
[14] V. Chamanara, B. Shabanpour, S. Gorgin and M. Khomeiri, “An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil,” International Journal of Biological Macromoecules, vol. 50, pp. 540-544, 2012.
[15] S. Ayadi, C. Jerribi and M. Abderraba, “Extraction and study of essential oils of Rosmarinus officinalis harvested in different regions of Tunisia,” Journal of Algebra Chemical Society, vol. 21, pp. 25-33, 2011.
[16] M. R. Moreira, A. G. Ponce, C. E. Del Valle and S. I. Roura, “Inhibitory parameters of essential oils to reduce a foodborne pathogen,” Food Science Technology, vol. 38, pp. 565-570, 2005.
[17] V. G. De Billerbeck, “Essential oils and antibiotic resistant bacteria,” Phytotherapy, vol. 5, pp. 29-253, 2007.
[18] S. D. Cox, J. L Mann, H. C. Markham, J. E. Bell and J. R. Gustafson, “The mode of antimicrobial action of the essential oils of Malaleuca alternifolia.,” Journal of Applied Microbiology, vol. 88, pp. 170-177, 2000.
[19] P. Kotzekidou, P. Giannakidis and A. Boulamatsis, “Antimicrobial activity of some plant extracts and essential oils against foodborne pathogens in vitro and on the fate of inoculated pathogens in chocolate,” LWT- Food Science Technology, vol. 41, pp. 119-127, 2008.
[20] A. Smith-Palmer, J. Stewart and L. Fyfe, “Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens,” Letters in Applied Microbiology, vol. 26, pp. 118-122, 1998.
[21] A. El Oualilalami, F. El-Akhal, W. Ouedrhiri, F. Ouazzani Chahdi, R. Guemmouh and H. Greche, “Thymus essential oils (Thymus vulgaris and Thymus Satureio?dis) from center of Maorocco: chemical composition and antimicrobial activity,” Journal of Medical Laboratory Technology, vol. 8, pp. 27-33, 2013.
[22] F. Haddouchi, H. A. Lazouni, A. Meziane and A. Ben Mansour, “Physicochemical and microbiological study of the essential oil of Thymus fontanesii Boiss & Reut,” Science in Africa, vol. 5, pp. 246-259, 2009.
[23] G. McDonnell and A. D. Russell, “Antiseptics and disinfectants: activity, action and resistance,” Clinical microbiology Reviews, vol. 12, pp. 147, 1999.
[24] E. Chouliara, A. Karatapanis, I. Savvaidis and M. G. Kontominas, “Combined effect of oregano oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C,” Food Microbiology, vol. 24, pp. 607-617, 2007.
[25] T. Askun, G. Tumen, F. Satil and M. Ates, “Characterization of the phenolic composition and antimicrobial activities of Turkish medicinal plants,” Pharmaceutical Biology, vol. 47, pp. 563-571, 2009.
[26] A. A. Dobre, V. Gagiu and N. Petru, “Antimicrobial activity of essential oils against food-borne bacteria evaluated by two preliminary methods,” Romanian Biotechnological Letters, vol. 16, pp. 119-125, 2011.
[27] I. Dadalioglu and G. Evrendilek, “Chemical composition and antibacterial effects of essential oils of Turkish oregano (Origanum minutuflorum), baylaurel (Laurusnobilis), Spanish lavender (Lavandulastoechas L.) and fennel (Foeniculum vulgare) on common foodborne pathogens,” Journal of Agricultural Food Chemistry, vol. 52, pp. 8255-8260, 2004.
[28] S. Zivanovic, S. Chi and A. F. Draughon, “Antimicrobial activity of chitosan films enriched with essential oils,” Journal of Food Science, vol. 70, pp. 45-52, 2005.
[29] R. J. W. Lambert, P. N. Skandamis, P. Coote and G. J. E Nychas, “A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol,” Journal of Applied Microbiology, vol. 91, pp. 453-462, 2001.
[30] J. Gutierrez, C. Barry-Ryan and P, Bourke, P. “Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components,” Food Microbiology, vol. 26, pp. 142-150, 2009.
[31] K. A. Hammer, C. F. Carson and T. V. Riley, “Antimicrobial activity of essential oils and other plant extracts,” Journal of Applied Microbiology, vol. 86, pp. 985-990, 1999.
[32] A. Smith-Palmer, J. Stewart and L. Fyfe, “Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens,” Letters in Applied Microbiology, vol. 26, pp. 118-122, 1998.
[33] M. Lis-Balchin and S. G. Deans, “Bioactivity of selected plant essential oil against Listeria monocytogenes.,”J ournal of Applied Microbiology, vol. 82, pp. 759-762, 1997.
[34] M. L Arrebola, M. C. Navarro, J. Jime´nez and F. A. Oca´na, “Yield and composition of the essential oil of Thymus serpylloides subsp serpylloides,” Phytochemistry, vol. 1, pp. 67-72, 1994.
[35] A. M. Janssen, J. J. C. Scheffer and A. Baerheim Svendsen, A. “Antimicrobial activity of essential oils: a literature review. Aspects of the test methods,” Planta Medica, vol. 53, pp. 395-398, 1987.
[2] P. Skandamis, K. Koutsoumanis, K. Fasseas and G. J. E. Nychas, “Inhibition of oregano essential oil and EDTA on E. coli O157:H7,” Italian Journal of Food Science, vol. 13, pp. 55-65, 2001.
[3] S. El Adab, and M. Hassouna, “Proteolysis, lipolysis and sensory characteristics of a Tunisian dry fermented poultry meat sausage with oregano and thyme essential oils,” Journal of Food Safety, vol. 36, pp. 19-32, 2016.
[4] S. G. Deans and G, Ritchie, “Antibacterial properties of plant essential oils,” International Journal of Food Microbiology, vol. 5, pp. 165-180, 1987.
[5] J. Kim, M. R. Marshall and C. I. Wei, “Antibacterial activities of some essential oil components against five foodborne pathogens,” Journal of Agricultural and Food chemistry, vol. 43, pp. 2839-2845, 1995.
[6] I. M. Helander, H. L. Alakomi, K. Latva-Kala, T. Mattila-Sandholm, I. Pol, E. J. Smid, L.G.M. Gorris and A. Von Wright, “Characterization of the action of selected essential oil components on Gram-negative bacteria,” Journal of Agricultural and Food chemistry, vol. 46, pp. 3590-3595, 1998.
[7] A. D. Russel, "Mechanisms of bacterial resistance to non-antibiotics: food additives and food pharmaceutical preservatives,” Journal of Food Applied bacteriology, vol, 71, pp. 191-201, 1991.
[8] M. Karapinar and S. E. Askun, “Inhibition of foodborne pathogens by thymol, eugenol, menthol and anethole,” International J ournal of Food Microbiology, vol. 4, pp.161-166, 1987.
[9] S. Burt, “Essential oils: their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology,” vol. 94, pp. 223-253, 2004.
[10] A. I. Hussain, F. Anwar, S. A. S. Chatha, A. Jabbar, S, Mahboob and P. S. Nigam, “Rosmarinus officinalis essential oil: antiproliferative, antioxidant and antibacterial activities,” Brazilian Journal of Microbiology, vol. 41, pp. 1070-1078, 2010.
[11] A. G. Ponce, R. Fritz, C. E. Del Valle and S. I. Roura, “Antimicrobial activity of essential oils on native microbial population of organic Swiss chard,” Lebensmittel-Wissenschaft und-Technology, vol. 36, pp. 679-684, 2003.
[12] P, Skandamis, K, Koutsoumanis, K. Fasseas and G. J. E. Nychas, “Inhibition of oregano essential oil and EDTA on E. coli O157:H7,” Italian Journal of Food Science, vol. 13, pp. 55-65, 2001.
[13] J. Gutierrez, C. Barry-Ryan and P. Bourke, “Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components,” Food Microbiology, vol. 26, pp. 142-150, 2009.
[14] V. Chamanara, B. Shabanpour, S. Gorgin and M. Khomeiri, “An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil,” International Journal of Biological Macromoecules, vol. 50, pp. 540-544, 2012.
[15] S. Ayadi, C. Jerribi and M. Abderraba, “Extraction and study of essential oils of Rosmarinus officinalis harvested in different regions of Tunisia,” Journal of Algebra Chemical Society, vol. 21, pp. 25-33, 2011.
[16] M. R. Moreira, A. G. Ponce, C. E. Del Valle and S. I. Roura, “Inhibitory parameters of essential oils to reduce a foodborne pathogen,” Food Science Technology, vol. 38, pp. 565-570, 2005.
[17] V. G. De Billerbeck, “Essential oils and antibiotic resistant bacteria,” Phytotherapy, vol. 5, pp. 29-253, 2007.
[18] S. D. Cox, J. L Mann, H. C. Markham, J. E. Bell and J. R. Gustafson, “The mode of antimicrobial action of the essential oils of Malaleuca alternifolia.,” Journal of Applied Microbiology, vol. 88, pp. 170-177, 2000.
[19] P. Kotzekidou, P. Giannakidis and A. Boulamatsis, “Antimicrobial activity of some plant extracts and essential oils against foodborne pathogens in vitro and on the fate of inoculated pathogens in chocolate,” LWT- Food Science Technology, vol. 41, pp. 119-127, 2008.
[20] A. Smith-Palmer, J. Stewart and L. Fyfe, “Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens,” Letters in Applied Microbiology, vol. 26, pp. 118-122, 1998.
[21] A. El Oualilalami, F. El-Akhal, W. Ouedrhiri, F. Ouazzani Chahdi, R. Guemmouh and H. Greche, “Thymus essential oils (Thymus vulgaris and Thymus Satureio?dis) from center of Maorocco: chemical composition and antimicrobial activity,” Journal of Medical Laboratory Technology, vol. 8, pp. 27-33, 2013.
[22] F. Haddouchi, H. A. Lazouni, A. Meziane and A. Ben Mansour, “Physicochemical and microbiological study of the essential oil of Thymus fontanesii Boiss & Reut,” Science in Africa, vol. 5, pp. 246-259, 2009.
[23] G. McDonnell and A. D. Russell, “Antiseptics and disinfectants: activity, action and resistance,” Clinical microbiology Reviews, vol. 12, pp. 147, 1999.
[24] E. Chouliara, A. Karatapanis, I. Savvaidis and M. G. Kontominas, “Combined effect of oregano oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C,” Food Microbiology, vol. 24, pp. 607-617, 2007.
[25] T. Askun, G. Tumen, F. Satil and M. Ates, “Characterization of the phenolic composition and antimicrobial activities of Turkish medicinal plants,” Pharmaceutical Biology, vol. 47, pp. 563-571, 2009.
[26] A. A. Dobre, V. Gagiu and N. Petru, “Antimicrobial activity of essential oils against food-borne bacteria evaluated by two preliminary methods,” Romanian Biotechnological Letters, vol. 16, pp. 119-125, 2011.
[27] I. Dadalioglu and G. Evrendilek, “Chemical composition and antibacterial effects of essential oils of Turkish oregano (Origanum minutuflorum), baylaurel (Laurusnobilis), Spanish lavender (Lavandulastoechas L.) and fennel (Foeniculum vulgare) on common foodborne pathogens,” Journal of Agricultural Food Chemistry, vol. 52, pp. 8255-8260, 2004.
[28] S. Zivanovic, S. Chi and A. F. Draughon, “Antimicrobial activity of chitosan films enriched with essential oils,” Journal of Food Science, vol. 70, pp. 45-52, 2005.
[29] R. J. W. Lambert, P. N. Skandamis, P. Coote and G. J. E Nychas, “A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol,” Journal of Applied Microbiology, vol. 91, pp. 453-462, 2001.
[30] J. Gutierrez, C. Barry-Ryan and P, Bourke, P. “Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components,” Food Microbiology, vol. 26, pp. 142-150, 2009.
[31] K. A. Hammer, C. F. Carson and T. V. Riley, “Antimicrobial activity of essential oils and other plant extracts,” Journal of Applied Microbiology, vol. 86, pp. 985-990, 1999.
[32] A. Smith-Palmer, J. Stewart and L. Fyfe, “Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens,” Letters in Applied Microbiology, vol. 26, pp. 118-122, 1998.
[33] M. Lis-Balchin and S. G. Deans, “Bioactivity of selected plant essential oil against Listeria monocytogenes.,”J ournal of Applied Microbiology, vol. 82, pp. 759-762, 1997.
[34] M. L Arrebola, M. C. Navarro, J. Jime´nez and F. A. Oca´na, “Yield and composition of the essential oil of Thymus serpylloides subsp serpylloides,” Phytochemistry, vol. 1, pp. 67-72, 1994.
[35] A. M. Janssen, J. J. C. Scheffer and A. Baerheim Svendsen, A. “Antimicrobial activity of essential oils: a literature review. Aspects of the test methods,” Planta Medica, vol. 53, pp. 395-398, 1987.
Downloads
Published
2016-11-27
How to Cite
El Adab, S., Mejri, L., Zaghbib, I., & Hassouna, M. (2016). Evaluation of Antibacterial Activity of Various Commercial Essential Oils. American Scientific Research Journal for Engineering, Technology, and Sciences, 26(3), 212–224. Retrieved from https://asrjetsjournal.org/index.php/American_Scientific_Journal/article/view/2306
Issue
Section
Articles
License
Authors who submit papers with this journal agree to the following terms.
