Orange essential oils antimicrobial activities against Salmonella spp.
Identifieur interne : 000A35 ( PubMed/Corpus ); précédent : 000A34; suivant : 000A36Orange essential oils antimicrobial activities against Salmonella spp.
Auteurs : C A O'Bryan ; 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
Links to Exploration step
pubmed:19241555Le document en format XML
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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><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">19241555</PMID><DateCreated><Year>2009</Year><Month>2</Month><Day>25</Day></DateCreated><DateCompleted><Year>2009</Year><Month>03</Month><Day>30</Day></DateCompleted><DateRevised><Year>2009</Year><Month>2</Month><Day>25</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Print">0022-1147</ISSN><JournalIssue CitedMedium="Print"><Volume>73</Volume><Issue>6</Issue><PubDate><Year>2008</Year><Month>Aug</Month></PubDate></JournalIssue><Title>Journal of food science</Title><ISOAbbreviation>J. Food Sci.</ISOAbbreviation></Journal><ArticleTitle>Orange essential oils antimicrobial activities against Salmonella spp.</ArticleTitle><Pagination><MedlinePgn>M264-7</MedlinePgn></Pagination><Abstract><AbstractText>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.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>O'Bryan</LastName><ForeName>C A</ForeName><Initials>CA</Initials><AffiliationInfo><Affiliation>Center for Food Safety-IFSE and Food Science Dept., 2650 Young Ave., Univ. of Arkansas, Fayetteville, AR 72704, USA.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Crandall</LastName><ForeName>P G</ForeName><Initials>PG</Initials></Author><Author ValidYN="Y"><LastName>Chalova</LastName><ForeName>V I</ForeName><Initials>VI</Initials></Author><Author ValidYN="Y"><LastName>Ricke</LastName><ForeName>S C</ForeName><Initials>SC</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType><PublicationType UI="D013486">Research Support, U.S. Gov't, Non-P.H.S.</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Food Sci</MedlineTA><NlmUniqueID>0014052</NlmUniqueID><ISSNLinking>0022-1147</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000900">Anti-Bacterial Agents</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D005520">Food Preservatives</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D009822">Oils, Volatile</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000900" MajorTopicYN="N">Anti-Bacterial Agents</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName><QualifierName UI="Q000494" MajorTopicYN="Y">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D015169" MajorTopicYN="N">Colony Count, Microbial</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D003257" MajorTopicYN="N">Consumer Product Safety</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D004305" MajorTopicYN="N">Dose-Response Relationship, Drug</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005506" MajorTopicYN="N">Food Contamination</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName><QualifierName UI="Q000517" MajorTopicYN="N">prevention & control</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005511" MajorTopicYN="N">Food Handling</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="N">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005519" MajorTopicYN="N">Food Preservation</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005520" MajorTopicYN="N">Food Preservatives</DescriptorName><QualifierName UI="Q000494" MajorTopicYN="N">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D008401" MajorTopicYN="N">Gas Chromatography-Mass Spectrometry</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006801" MajorTopicYN="N">Humans</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008826" MajorTopicYN="N">Microbial Sensitivity Tests</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D009822" MajorTopicYN="N">Oils, Volatile</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName><QualifierName UI="Q000494" MajorTopicYN="Y">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D012475" MajorTopicYN="N">Salmonella</DescriptorName><QualifierName UI="Q000187" MajorTopicYN="Y">drug effects</QualifierName><QualifierName UI="Q000254" MajorTopicYN="N">growth & development</QualifierName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2009</Year><Month>2</Month><Day>26</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2009</Year><Month>2</Month><Day>26</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2009</Year><Month>3</Month><Day>31</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">19241555</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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