Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens

Abstract Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly used in Brazil, viz., Ocimum basilicum L. (basil), Rosmarinus officinalis L. (rosemary), Origanum majorana L. (marjoram), Mentha × piperita L. var. Piperita (peppermint), Thymus vulgaris L. (thyme) and Pimpinella anisum L. (anise) against C. perfringens strain A. Chemical compositions of the oils were determined by GC–MS (gas chromatography–mass spectrometry). The identities of the isolated compounds were established from the respective Kováts indices, and a comparison of mass spectral data was made with those reported earlier. The antibacterial activity was assessed from minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using the microdilution method. Minimum inhibitory concentration values were 1.25 mg mL-1 for thyme, 5.0 mg mL-1 for basil and marjoram, and 10 mg mL-1 for rosemary, peppermint and anise. All oils showed bactericidal activity at their minimum inhibitory concentration, except anise oil, which was only bacteriostatic. The use of essential oils from these common spices might serve as an alternative to the use of chemical preservatives in the control and inactivation of pathogens in commercially produced food systems.

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Main Authors: Radaelli,Marcela, Silva,Bárbara Parraga da, Weidlich,Luciana, Hoehne,Lucélia, Flach,Adriana, Costa,Luiz Antonio Mendonça Alves da, Ethur,Eduardo Miranda
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Microbiologia 2016
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000200424
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spelling oai:scielo:S1517-838220160002004242016-05-03Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringensRadaelli,MarcelaSilva,Bárbara Parraga daWeidlich,LucianaHoehne,LucéliaFlach,AdrianaCosta,Luiz Antonio Mendonça Alves daEthur,Eduardo Miranda Food-borne disease Antimicrobial activity Clostridium perfringens Spices Essential oils Abstract Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly used in Brazil, viz., Ocimum basilicum L. (basil), Rosmarinus officinalis L. (rosemary), Origanum majorana L. (marjoram), Mentha × piperita L. var. Piperita (peppermint), Thymus vulgaris L. (thyme) and Pimpinella anisum L. (anise) against C. perfringens strain A. Chemical compositions of the oils were determined by GC–MS (gas chromatography–mass spectrometry). The identities of the isolated compounds were established from the respective Kováts indices, and a comparison of mass spectral data was made with those reported earlier. The antibacterial activity was assessed from minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using the microdilution method. Minimum inhibitory concentration values were 1.25 mg mL-1 for thyme, 5.0 mg mL-1 for basil and marjoram, and 10 mg mL-1 for rosemary, peppermint and anise. All oils showed bactericidal activity at their minimum inhibitory concentration, except anise oil, which was only bacteriostatic. The use of essential oils from these common spices might serve as an alternative to the use of chemical preservatives in the control and inactivation of pathogens in commercially produced food systems.info:eu-repo/semantics/openAccessSociedade Brasileira de MicrobiologiaBrazilian Journal of Microbiology v.47 n.2 20162016-06-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000200424en10.1016/j.bjm.2015.10.001
institution SCIELO
collection OJS
country Brasil
countrycode BR
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access En linea
databasecode rev-scielo-br
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region America del Sur
libraryname SciELO
language English
format Digital
author Radaelli,Marcela
Silva,Bárbara Parraga da
Weidlich,Luciana
Hoehne,Lucélia
Flach,Adriana
Costa,Luiz Antonio Mendonça Alves da
Ethur,Eduardo Miranda
spellingShingle Radaelli,Marcela
Silva,Bárbara Parraga da
Weidlich,Luciana
Hoehne,Lucélia
Flach,Adriana
Costa,Luiz Antonio Mendonça Alves da
Ethur,Eduardo Miranda
Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens
author_facet Radaelli,Marcela
Silva,Bárbara Parraga da
Weidlich,Luciana
Hoehne,Lucélia
Flach,Adriana
Costa,Luiz Antonio Mendonça Alves da
Ethur,Eduardo Miranda
author_sort Radaelli,Marcela
title Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens
title_short Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens
title_full Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens
title_fullStr Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens
title_full_unstemmed Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens
title_sort antimicrobial activities of six essential oils commonly used as condiments in brazil against clostridium perfringens
description Abstract Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly used in Brazil, viz., Ocimum basilicum L. (basil), Rosmarinus officinalis L. (rosemary), Origanum majorana L. (marjoram), Mentha × piperita L. var. Piperita (peppermint), Thymus vulgaris L. (thyme) and Pimpinella anisum L. (anise) against C. perfringens strain A. Chemical compositions of the oils were determined by GC–MS (gas chromatography–mass spectrometry). The identities of the isolated compounds were established from the respective Kováts indices, and a comparison of mass spectral data was made with those reported earlier. The antibacterial activity was assessed from minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using the microdilution method. Minimum inhibitory concentration values were 1.25 mg mL-1 for thyme, 5.0 mg mL-1 for basil and marjoram, and 10 mg mL-1 for rosemary, peppermint and anise. All oils showed bactericidal activity at their minimum inhibitory concentration, except anise oil, which was only bacteriostatic. The use of essential oils from these common spices might serve as an alternative to the use of chemical preservatives in the control and inactivation of pathogens in commercially produced food systems.
publisher Sociedade Brasileira de Microbiologia
publishDate 2016
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000200424
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