Assessment of bactericidal activity of some essential oils from medicinal plants and selected food additives on Salmonella enteritidis, Staphylococcus aureus and Escherichia coli
DOI:
https://doi.org/10.56511/JIPBS.2016.v3.i04.pp49-54Abstract
The aim of the present study was to investigate and compare between the antibacterial properties of some essential oils derived from some medicinal plants and food additives against food borne pathogens Salmonella enteritidis, Staphylococcus aureus and E. coli. The antimicrobial potential was determined performing the disc diffusion assay and also minimal inhibitory (MIC) and bactericidal (MBC) concentrations. The inhibitory ability manifested by the essential oils and food additives against the bacterial strains varied significantly depending fundamentally on concentration, but also on bacterial species. Essential oils were the most bactericidal agents against the tested bacteria. The MIC and MBC values between 0.125 and 1.0 μg/ml for the most active essential oil of Thymus vulgaris followed by Salvia officinalis and Achillea santolina which had MIC and MBC against the tested bacteria ranged from 0.5- 4.0μg/ml and 1.5-6.0μg/ml for MIC and MBC respectively. The most active food additives against the tested bacteria were acetic acid and tartrazine while nisin and phloxine B had no effect on gram negative bacteria.
Keywords:
Bactericidal effect, medicinal plants, essential oils, food additivesDownloads
References
Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson MA, Roy SL, Jones JL, Grif-fin PM: Foodborne illness acquired in the United States-major pathogens. Emerging Infect. Dis. 2011; 17:7 – 15.
Anžlovar S, Dea B, Jerneja A, Koce jk: Thyme essential oil as antimicrobial additive. Food Technol. Biotechnol. 2014; 52 (2):263 – 268.
Bautista-Banos S, Hernandez-Lauzardo AN, Velazquez-del Valle MG, Hernandez-Lopez M, Barka EA, Bosquez-Molina E et al. : Chitosan as a potential natural compound to control pre and postharvest diseases of horticultural commodities. Crop Protection 2006; 25:108 – 118.
Inetianbor JE, Yakubu JM, Ezeonu SC: Effect of food additives and preservatives on man: a review. Asia Journal of Science and Technology 2015; 6:1118-1135.
Abdulmumeen HA, Ahmed N R, Agboola RS: Food: Its Preservatives, additives and applications. Int. J. of Chemical and Biochemical Sciences 2012; 1:36-47.
Kunkel EM, Barbara HD: The Gale Group Inc., Macmillan Reference USA, New York, Gale Nutrition and Well-being A to Z. 2004.
Ruiz-Navajas Y, Viuda-Martos M, Sendra E, Perez — Alvarez JA, Fernández-López J: Chemical characterization and antibacterial activity of Thymus moroderiand Thymus piperella essential oils, two Thymus endemic species from south east of Spain. Food Control 2012; 27:294 – 299.
Petrová J, Adriana P, Hleba L, Pochop J, Rovná K, Miroslava K: Antimicrobial effect of Salvia officinalis L. against selected group of bacteria isolated from chickens meat. Animal Science and Biotechnologies 2013; 46 (2):123-127.
Pierozan MK, Pauletti GF, Rota L, Atti dos Santos AC, Lerin L, di Luccio M et al.: Chemical characterization and antimicrobial activity of essential oils of Salvia L. species. CieˆncTechnol Aliment 2009: 29.
Radulovic NS, Blagojevic PD, Skropeta D, Zarubica AR, Zlatkovic BK, Palic RM: Misidentification of Tansy, Tanacetum macrophyllum, as yarrow, Achillea grandifolia: a health risk or benefit. Nat. Prod. Commun. 2010; 5:121-127.
Motavalizadehkakhky A, Shafaghat A, Zamani HA, Akhlaghi H, Mohammad hosseini M, Mehrzad J, Ebrahimi Z: Composition sand the in vitro antimicrobial activities of the essential oils and extracts of two Achillea species from Iran. Journal of Medicinal Plants Research 2013; 7: 1280-1292.
Aburjai T, Hudaib M: Antiplatelet, antibacterial and antifungal activities of Achillea falcate extracts and evaluation of volatile oil composition. Pharmacog. Mag. 2006; 2:191-198.
EFSA: Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food on a request from the commission related to the use of nisin (E 234) as a food additive. The EFSA Journal 2006; 314:1-16.
Bauer R, Dicks LMT: Mode of action of lipid II-targeting antibiotics. International Journal of Food Microbiology 2005; 101:201-216.
Food and Drug Administration: Phloxine B. Fed. Regist. 1982; 47: 42566 – 42569.
Etsuzo E, Mito A, Shigetomo T, Yoshinori T, Michio O: Antibacterial Action of Vinegar against Food-Borne Pathogenic Bacteria Including Escherichia coli O157:H7. Journal of Food Protection 1998; 8:953-959.
Botes S: Tartrazine is not just a good colourant. Retrieved October 11, 2014.
Hamedo HA: Studies on the antimicrobial activities of some essential oilproducing plants. PhD. thesis, El-Mansoura University 2003.
Lambert RJ, Skandamis PN, Coote PJ, Nychas GJ: A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. J. Appl. Microbiol. 2001; 91:453-462.
Delaquis PJ, Stanich K, Girard B, Mazza G: Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. Int J Food Microbiol. 2002; 74: 101-9.
Canillac N, Mourey A: Antibacterial activity of essential oil of Piceaexelsaon Listeria, Staphylococcus aureus and coliform bacteria. Food Microbiol. 2001; 18:261.
Ronda L, Akins M, Rybak J: Bactericidal activities of two daptomycin regimens against clinical strains of glycopeptide intermediate-resistant Staphylococcus aureus, vancomycin-resistant Enterococcus faecium, and methicillin-resistant Staphylococcus aureus isolates in an in vitro pharmacodynamic model with simulated endocardial vegetations. Antimicrob Agents Chemother. 2001; 45:454-9.
Niculae M, Marina S, Sandru C, Brudasca F, Cadar D, zakacs B, Scurtu I, Olfa P and Mates CI: Antimicrobial potential of some Lamiaceae essential oils against animal multi-resistant bacteria. Lucrari Stiniifice MedicinaVeterinara. 2009; XLII:170-175.
Pasqua R, di Feo V, de Villani F, Mauriello G: In vitro antimicrobial activity of essential oils from Mediterranean Apiaceae, Verbenaceae and Lamiaceae against food borne pathogens and spoilage bacteria. Annals of Microbiology 2005; 55(2):139-143.
Sarac N, Ugur A: Antimicrobial activities and usage in folkloric medicine of some Lamiaceae species growing in Mugla, Turkey. EurAsia J BioSci. 2007; 1(4):28-34.
Fournomiti M, Kimbaris A, Mantzourani I, Plessas S, Theodoridou I, Papaemmanouil V, Kapsiotis I, Panopoulou M, Stavropoulou E, Bezirtzoglou E and Alexopoulos A: Antimicrobial activity of essential oils of cultivated oregano (Origanum vulgare), sage (Salvia officinalis), and thyme (Thymus vulgaris) against clinical isolates of Escherichia coli, Klebsiellaoxytoca, and Klebsiella pneumonia. Microbial Ecology in Health & Disease 2015; 26: 1-7.
Alsohaili SA, Al-fawwaz TA: Composition and antimicrobial activity of Achillea fragrantissima essential oil using food model media. European Scientific Journal 2014; 10:156-165.
Ariyapitipun T, Mustapha A, Clarke AD: Microbial shelf life determination ofvacuum-packaged fresh beef treated with polylactic acid, lactic acid, and nisin solutions. J. Food Protect. 1999; 62:913-920.
Rasooly R: Expanding the bactericidal action of the food color additive phloxine B to gram-negative bacteria. FEMS Immunology and Medical Microbiology 2005; 45:239 – 244.
Hyldgaard M, Mygind T, Meyer R: Essential oils in food preservation: mode of action, synergies and interactions with food matrix components. Frontiers in Microbiology 2012; 3:1-24.
Silva JPL, Fraga de Souza E, Modesta RC, Gomes IA, Freitas-Silva O, Franco BDJ: Antibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella enteritidis for application in mayonnaise. Vigil. sanit. Debate. 2016; 4(1):83-91.
Pandey RM, Upadhyay SK: Food Additive, Food Additive, Prof. Yehia El-Samragy (Ed.), 2012; ISBN: 978-953-51-0067-6.
Published
How to Cite
Issue
Section
Copyright (c) 2016 Hend Abdulhameed Hamedo, Asem Abdel mawgoud Mohamed
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Journal of Innovations in Pharmaceutical and Biological Sciences is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. Based on a work at