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
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pubmed:19241555Le document en format XML
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<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><nlm:affiliation>Center for Food Safety-IFSE and Food Science Dept., 2650 Young Ave., Univ. of Arkansas, Fayetteville, AR 72704, USA.</nlm:affiliation>
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<author><name sortKey="Crandall, P G" sort="Crandall, P G" uniqKey="Crandall P" first="P G" last="Crandall">P G Crandall</name>
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<author><name sortKey="Chalova, V I" sort="Chalova, V I" uniqKey="Chalova V" first="V I" last="Chalova">V I Chalova</name>
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<author><name sortKey="Ricke, S C" sort="Ricke, S C" uniqKey="Ricke S" first="S C" last="Ricke">S C Ricke</name>
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<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>
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<keywords scheme="MESH" qualifier="prevention & control" xml:lang="en"><term>Food Contamination</term>
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<keywords scheme="MESH" xml:lang="en"><term>Colony Count, Microbial</term>
<term>Consumer Product Safety</term>
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<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>
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<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>
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