Orange essential oils antimicrobial activities against Salmonella spp.
Identifieur interne : 002027 ( Main/Exploration ); précédent : 002026; suivant : 002028Orange essential oils antimicrobial activities against Salmonella spp.
Auteurs : C A O'Bryan [États-Unis] ; P G Crandall ; V I Chalova ; S C RickeSource :
- Journal of food science [ 0022-1147 ] ; 2008.
English descriptors
- KwdEn :
- Anti-Bacterial Agents (analysis), Anti-Bacterial Agents (pharmacology), Citrus sinensis (chemistry), Colony Count, Microbial, Consumer Product Safety, Dose-Response Relationship, Drug, Food Contamination (analysis), Food Contamination (prevention & control), Food Handling (methods), Food Preservation (methods), Food Preservatives (pharmacology), Gas Chromatography-Mass Spectrometry, Humans, Microbial Sensitivity Tests, Oils, Volatile (analysis), Oils, Volatile (pharmacology), Salmonella (drug effects), Salmonella (growth & development).
- MESH :
- chemical , analysis : Anti-Bacterial Agents, Oils, Volatile.
- chemical , pharmacology : Anti-Bacterial Agents, Food Preservatives, Oils, Volatile.
- analysis : Food Contamination.
- chemistry : Citrus sinensis.
- drug effects : Salmonella.
- growth & development : Salmonella.
- methods : Food Handling, Food Preservation.
- prevention & control : Food Contamination.
- Colony Count, Microbial, Consumer Product Safety, Dose-Response Relationship, Drug, Gas Chromatography-Mass Spectrometry, Humans, Microbial Sensitivity Tests.
Abstract
Seven citrus essential oils (EOs) were screened by disc diffusion assay for their antibacterial act against 11 serotypes/strains of Salmonella. The 3 most active oils were selected to determine the minimal inhibitory concentration (MIC) against the same Salmonella. Orange terpenes, single-folded d-limonene, and orange essence terpenes all exhibited inhibitory activity against the Salmonella spp. on the disc diffusion assay. EOs were stabilized in broth by the addition of 0.15% (w/v) agar for performance of the MIC tests. Orange terpenes and d-limonene both had MICs of 1%. The most active compound, terpenes from orange essence, produced an MIC that ranged from 0.125% to 0.5% against the 11 Salmonella tested. Gas chromatography-mass spectrometry (GC/MS) analysis revealed that this orange essence oil was composed principally of d-limonene, 94%, and myrcene at about 3%. EOs from citrus offer the potential for all natural antimicrobials for use in improving the safety of organic or all natural foods.
PubMed: 19241555
Affiliations:
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Le document en format XML
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sortKey="Ricke, S C" sort="Ricke, S C" uniqKey="Ricke S" first="S C" last="Ricke">S C Ricke</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2008">2008</date><idno type="RBID">pubmed:19241555</idno><idno type="pmid">19241555</idno><idno type="wicri:Area/PubMed/Corpus">000A35</idno><idno type="wicri:Area/PubMed/Curation">000A35</idno><idno type="wicri:Area/PubMed/Checkpoint">000A35</idno><idno type="wicri:Area/Ncbi/Merge">000950</idno><idno type="wicri:Area/Ncbi/Curation">000950</idno><idno type="wicri:Area/Ncbi/Checkpoint">000950</idno><idno type="wicri:doubleKey">0022-1147:2008:O Bryan C:orange:essential:oils</idno><idno type="wicri:Area/Main/Merge">002084</idno><idno type="wicri:Area/Main/Curation">002027</idno><idno type="wicri:Area/Main/Exploration">002027</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Orange essential oils antimicrobial activities against Salmonella spp.</title><author><name sortKey="O Bryan, C A" sort="O Bryan, C A" uniqKey="O Bryan C" first="C A" last="O'Bryan">C A O'Bryan</name><affiliation wicri:level="2"><nlm:affiliation>Center for Food Safety-IFSE and Food Science Dept., 2650 Young Ave., Univ. of Arkansas, Fayetteville, AR 72704, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>Center for Food Safety-IFSE and Food Science Dept., 2650 Young Ave., Univ. of Arkansas, Fayetteville, AR 72704</wicri:regionArea><placeName><region type="state">Arkansas</region></placeName></affiliation></author><author><name sortKey="Crandall, P G" sort="Crandall, P G" uniqKey="Crandall P" first="P G" last="Crandall">P G Crandall</name></author><author><name sortKey="Chalova, V I" sort="Chalova, V I" uniqKey="Chalova V" first="V I" last="Chalova">V I Chalova</name></author><author><name sortKey="Ricke, S C" sort="Ricke, S C" uniqKey="Ricke S" first="S C" last="Ricke">S C Ricke</name></author></analytic><series><title level="j">Journal of food science</title><idno type="ISSN">0022-1147</idno><imprint><date when="2008" type="published">2008</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Anti-Bacterial Agents (analysis)</term><term>Anti-Bacterial Agents (pharmacology)</term><term>Citrus sinensis (chemistry)</term><term>Colony Count, Microbial</term><term>Consumer Product Safety</term><term>Dose-Response Relationship, Drug</term><term>Food Contamination (analysis)</term><term>Food Contamination (prevention & control)</term><term>Food Handling (methods)</term><term>Food Preservation (methods)</term><term>Food Preservatives (pharmacology)</term><term>Gas Chromatography-Mass Spectrometry</term><term>Humans</term><term>Microbial Sensitivity Tests</term><term>Oils, Volatile (analysis)</term><term>Oils, Volatile (pharmacology)</term><term>Salmonella (drug effects)</term><term>Salmonella (growth & development)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Anti-Bacterial Agents</term><term>Oils, Volatile</term></keywords><keywords scheme="MESH" type="chemical" qualifier="pharmacology" xml:lang="en"><term>Anti-Bacterial Agents</term><term>Food Preservatives</term><term>Oils, Volatile</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Food Contamination</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term></keywords><keywords scheme="MESH" qualifier="drug effects" xml:lang="en"><term>Salmonella</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Salmonella</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term><term>Food Preservation</term></keywords><keywords scheme="MESH" qualifier="prevention & control" xml:lang="en"><term>Food Contamination</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Colony Count, Microbial</term><term>Consumer Product Safety</term><term>Dose-Response Relationship, Drug</term><term>Gas Chromatography-Mass Spectrometry</term><term>Humans</term><term>Microbial Sensitivity Tests</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Seven citrus essential oils (EOs) were screened by disc diffusion assay for their antibacterial act against 11 serotypes/strains of Salmonella. The 3 most active oils were selected to determine the minimal inhibitory concentration (MIC) against the same Salmonella. Orange terpenes, single-folded d-limonene, and orange essence terpenes all exhibited inhibitory activity against the Salmonella spp. on the disc diffusion assay. EOs were stabilized in broth by the addition of 0.15% (w/v) agar for performance of the MIC tests. Orange terpenes and d-limonene both had MICs of 1%. The most active compound, terpenes from orange essence, produced an MIC that ranged from 0.125% to 0.5% against the 11 Salmonella tested. Gas chromatography-mass spectrometry (GC/MS) analysis revealed that this orange essence oil was composed principally of d-limonene, 94%, and myrcene at about 3%. EOs from citrus offer the potential for all natural antimicrobials for use in improving the safety of organic or all natural foods.</div></front></TEI><affiliations><list><country><li>États-Unis</li></country><region><li>Arkansas</li></region></list><tree><noCountry><name sortKey="Chalova, V I" sort="Chalova, V I" uniqKey="Chalova V" first="V I" last="Chalova">V I Chalova</name><name sortKey="Crandall, P G" sort="Crandall, P G" uniqKey="Crandall P" first="P G" last="Crandall">P G Crandall</name><name sortKey="Ricke, S C" sort="Ricke, S C" uniqKey="Ricke S" first="S C" last="Ricke">S C Ricke</name></noCountry><country name="États-Unis"><region name="Arkansas"><name sortKey="O Bryan, C A" sort="O Bryan, C A" uniqKey="O Bryan C" first="C A" last="O'Bryan">C A O'Bryan</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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