1
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Oliveira GDS, McManus C, Sousa HADF, Santos PHGDS, dos Santos VM. A Mini-Review of the Main Effects of Essential Oils from Citrus aurantifolia, Ocimum basilicum, and Allium sativum as Safe Antimicrobial Activity in Poultry. Animals (Basel) 2024; 14:382. [PMID: 38338025 PMCID: PMC10854582 DOI: 10.3390/ani14030382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 01/19/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
Poultry production is accompanied by the use of antimicrobial agents because no production step is free of microorganisms. In the absence of antimicrobial treatments with synthetic drugs, essential oils are among the most cited natural alternatives used to prevent and treat microbial contamination in poultry. Although there are several studies on the antimicrobial properties of essential oils, there is still no review that simultaneously compiles information on the leading antimicrobial role of essential oils from Citrus aurantifolia (CAEO), Ocimum basilicum (OBEO), and Allium sativum (ASEO) in poultry. Awareness of the antimicrobial role of these substances opens the door to encouraging their use in natural antimicrobial protocols and discouraging harmful synthetics in poultry. This review aimed to compile information on applying CAEO, OBEO, and ASEO as antimicrobials in poultry farming. The available literature suggests that these essential oils can proportionately align with the poultry industry's demands for microbiologically safe food products.
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Affiliation(s)
- Gabriel da Silva Oliveira
- Faculty of Agronomy and Veterinary Medicine, University of Brasília, Brasília 70910-900, Brazil; (G.d.S.O.)
| | - Concepta McManus
- Faculty of Agronomy and Veterinary Medicine, University of Brasília, Brasília 70910-900, Brazil; (G.d.S.O.)
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2
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Xie Y, Zhang C, Mei J, Xie J. Antimicrobial Effect of Ocimum gratissimum L. Essential Oil on Shewanella putrefaciens: Insights Based on the Cell Membrane and External Structure. Int J Mol Sci 2023; 24:11066. [PMID: 37446243 DOI: 10.3390/ijms241311066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/28/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
The main objective of this study was to assess the in vitro antibacterial effectiveness of Ocimum gratissimum L. essential oil (OGEO) against Shewanella putrefaciens. The minimum inhibitory concentration and minimum bactericidal concentration of OGEO acting on S. putrefaciens were both 0.1% and OGEO could inhibit the growth of S. putrefaciens in a dose-dependent manner. The restraint of the biofilm growth of S. putrefaciens was found in the crystal violet attachment assay and confocal laser scanning microscopy. The disruption of cell membranes and exudation of contents in S. putrefaciens with OGEO treatment were observed by scanning electron microscopy, hemolysis and ATPase activity. The results demonstrated that OGEO had a positive inhibitory effect on the growth of S. putrefaciens, which primarily developed its antibacterial function against S. putrefaciens by disrupting the formation of biofilms and cell membranes. This study could provide a new method of inhibiting the spoilage of food in which the dominant spoilage bacteria are S. putrefaciens.
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Affiliation(s)
- Yao Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Chi Zhang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jun Mei
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
- Key Laboratory of Aquatic Products High Quality Utilization, Storage and Transportation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
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3
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Farina P, Ascrizzi R, Bedini S, Castagna A, Flamini G, Macaluso M, Mannucci A, Pieracci Y, Ranieri A, Sciampagna MC, Venturi F, Conti B. Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes. Foods 2022; 11:foods11243994. [PMID: 36553736 PMCID: PMC9778219 DOI: 10.3390/foods11243994] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/05/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022] Open
Abstract
Meat production has a higher economic and ecological impact than other commodities. The reduction in meat loss and waste throughout the whole supply chain is a demanding challenge. In recent years, the interest in the food-grade polysaccharide chitosan (CH) and essential oils (EOs) employed as allies in meat protection has increased. In this work, we selected five EOs obtained from plants traditionally used as spices, and after their chemical characterisation, a trained panel of expert sensorial analysts determined that, among them, Laurus nobilis (Lauraceae) and Piper nigrum (Piperaceae) EOs were the most suitable to season meat. Therefore, the effect of CH, the L. nobilis and P. nigrum EOs, and EOs-enriched CH solutions on meat was tested to assess how they deter the oviposition behaviour of the blowfly Calliphora vomitoria (Diptera: Calliphoridae) and against water loss, lipid peroxidation, and colour changes. All the applied treatments, compared to the control, did not accelerate meat dehydration but increased colour lightness, an attractive feature for consumers, and discouraged the blowfly's oviposition. In particular, the P. nigrum EO-enriched CH was the most active in repelling C. vomitoria without negatively affecting the organoleptic qualities and shelf-life of meat.
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Affiliation(s)
- Priscilla Farina
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy
| | - Roberta Ascrizzi
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy
| | - Stefano Bedini
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy
| | - Antonella Castagna
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy
| | - Guido Flamini
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy
| | - Alessia Mannucci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy
| | - Ylenia Pieracci
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy
| | - Annamaria Ranieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy
| | - Maria Calogera Sciampagna
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy
- Correspondence:
| | - Barbara Conti
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy
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4
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Dharsono HDA, Putri SA, Kurnia D, Dudi D, Satari MH. Ocimum Species: A Review on Chemical Constituents and Antibacterial Activity. Molecules 2022; 27:molecules27196350. [PMID: 36234883 PMCID: PMC9573401 DOI: 10.3390/molecules27196350] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 09/16/2022] [Accepted: 09/22/2022] [Indexed: 12/08/2022] Open
Abstract
Infection by bacteria is one of the main problems in health. The use of commercial antibiotics is still one of the treatments to overcome these problems. However, high levels of consumption lead to antibiotic resistance. Several types of antibiotics have been reported to experience resistance. One solution that can be given is the use of natural antibacterial products. There have been many studies reporting the potential antibacterial activity of the Ocimum plant. Ocimum is known to be one of the medicinal plants that have been used traditionally by local people. This plant contains components of secondary metabolites such as phenolics, flavonoids, steroids, terpenoids, and alkaloids. Therefore, in this paper, we will discuss five types of Ocimum species, namely O. americanum, O. basilicum, O. gratissimum, O. campechianum, and O. sanctum. The five species are known to contain many chemical constituents and have good antibacterial activity against several pathogenic bacteria.
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Affiliation(s)
- Hendra Dian Adhita Dharsono
- Department of Conservative Dentistry, Faculty of Dentistry, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
- Correspondence: ; Tel.: +62-8156223343
| | - Salsabila Aqila Putri
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Dikdik Kurnia
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Dudi Dudi
- Department of Livestock Production, Faculty of Animal Husbandry, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Mieke Hemiawati Satari
- Department of Oral Biology, Faculty of Dentistry, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
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5
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Sriwattana S, Torpol K, Prinyawiwatkul W, Sangsuwan J. Efficacy of chitosan‐pectin beads encapsulated with combined garlic and holy basil essential oils on shelf life extension of ready to eat food. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sujinda Sriwattana
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Research Center of Producing and Development of Products and Innovations for Animal Health and Production Chiang Mai University Chiang Mai 50100 Thailand
| | - Kittikoon Torpol
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Jurmkwan Sangsuwan
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Center of Excellence in Materials Science and Technology Chiang Mai University Chiang Mai 50200 Thailand
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6
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Ozma MA, Abbasi A, Ahangarzadeh Rezaee M, Hosseini H, Hosseinzadeh N, Sabahi S, Noori SMA, Sepordeh S, Khodadadi E, Lahouty M, Kafil HS. A Critical Review on the Nutritional and Medicinal Profiles of Garlic’s ( Allium sativum L.) Bioactive Compounds. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2100417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Mahdi Asghari Ozma
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
- Department of Medical Bacteriology and Virology, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Amin Abbasi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | | | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Negin Hosseinzadeh
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Sahar Sabahi
- Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Seyyed Mohammad Ali Noori
- Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
- Toxicology Research Center, Medical Basic Sciences Research Institute, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Sama Sepordeh
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ehsaneh Khodadadi
- Material Science and Engineering, Department of Chemistry and Biochemistry, University of Arkansas—Fayetteville, Fayetteville, AR, USA
| | - Masoud Lahouty
- Department of Microbiology, Faculty of Medicine, Urmia University of Medical Sciences, Urmia, Iran
| | - Hossein Samadi Kafil
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
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7
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In silico Analysis of Allium sativum Bioactive Compounds against Effector Protein from Pseudomonas syringae pv. pisi. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2022. [DOI: 10.22207/jpam.16.1.22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Allium sativum commonly known as Garlic is a familiar herb, highly studied for its valuable medicinal properties. The main objective involved in the current research is to analyze inhibitor and antibacterial action of bioactive compounds (ligands) present in the methanolic extract of Allium sativum bulbs against phytopathogen protein (receptor) through molecular docking. The effector protein AvrRps4 (4B6X) from phytopathogen Pseudomonas syringae pv. pisi, a protein responsible for Effector triggered immunity (ETI) activation and to subvert host responses in Pea plant was selected as protein target. The docking interactions between opted ligands and target protein, with ampicillin as control was done using PyRx software tool and analysed using Discovery studio 3.1 Visualiser. The outcomes obtained from in silico analysis suggested that the bioactive compound namely Diethyl 3-methyl-5-[(2,2,2-trifluoroacetyl)amino]thiophene-2,4-dicarboxylate bind effectively showing -5.7 binding energy value in comparison with antibiotic ampicillin which showed binding energy -5.8 value. This research study concluded that the bioactive compounds from methanolic extract of Allium sativum bulbs displayed a potential inhibitory activity against effector AvrRps4 protein exhibiting antibacterial properties and may be considered as possible substantial lead molecules in future prospects.
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8
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Herrera-Calderon O, Chacaltana-Ramos LJ, Huayanca-Gutiérrez IC, Algarni MA, Alqarni M, Batiha GES. Chemical Constituents, In Vitro Antioxidant Activity and In Silico Study on NADPH Oxidase of Allium sativum L. (Garlic) Essential Oil. Antioxidants (Basel) 2021; 10:1844. [PMID: 34829715 PMCID: PMC8615010 DOI: 10.3390/antiox10111844] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/15/2021] [Accepted: 11/18/2021] [Indexed: 01/19/2023] Open
Abstract
Allium sativum L., also known as garlic, is a perennial plant widely used as a spice and also considered a medicinal herb since antiquity. The aim of this study was to determine by gas chromatography-mass spectrometry (GC-MS) the chemical profile fingerprint of the essential oil (EO) of one accession of Peruvian A. sativum (garlic), to evaluate its antioxidant activity and an in- silico study on NADPH oxidase activity of the volatile phytoconstituents. The antioxidant activity was tested using DPPH and β-carotene assays. An in-silico study was carried out on NADPH oxidase (PDB ID: 2CDU), as was ADMET prediction. The results indicated that diallyl trisulfide (44.21%) is the major component of the EO, followed by diallyl disulfide (22.08%), allyl methyl trisulfide (9.72%), 2-vinyl-4H-1,3-dithiine (4.78%), and α-bisabolol (3.32%). Furthermore, the EO showed antioxidant activity against DPPH radical (IC50 = 124.60 ± 2.3 µg/mL) and β-carotene bleaching (IC50 = 328.51 ± 2.0). The best docking score on NADPH oxidase corresponds to α-bisabolol (ΔG = -10.62 kcal/mol), followed by 5-methyl-1,2,3,4-tetrathiane (ΔG = -9.33 kcal/mol). Additionally, the volatile components could be linked to the observed antioxidant activity, leading to potential inhibitors of NADPH oxidase.
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Affiliation(s)
- Oscar Herrera-Calderon
- Department of Pharmacology, Bromatology and Toxicology, Faculty of Pharmacy and Biochemistry, Universidad Nacional Mayor de San Marcos, Jr Puno 1002, Lima 15001, Peru
| | - Luz Josefina Chacaltana-Ramos
- Department of Pharmaceutical Chemical, Faculty of Pharmacy and Biochemistry, Universidad Nacional San Luis Gonzaga, Av. Los Maestros s/n, Ica 11001, Peru; (L.J.C.-R.); (I.C.H.-G.)
| | - Irma Carmen Huayanca-Gutiérrez
- Department of Pharmaceutical Chemical, Faculty of Pharmacy and Biochemistry, Universidad Nacional San Luis Gonzaga, Av. Los Maestros s/n, Ica 11001, Peru; (L.J.C.-R.); (I.C.H.-G.)
| | - Majed A. Algarni
- Department of Clinical Pharmacy, College of Pharmacy, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Mohammed Alqarni
- Department of Pharmaceutical Chemistry, College of Pharmacy, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Gaber El-Saber Batiha
- Department of Pharmacology and Therapeutics, Faculty of Veterinary Medicine, Damanhour University, Damanhour 22511, Egypt;
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9
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Negahdari M, Partovi R, Talebi F, Babaei A, Abdulkhani A. Preparation, characterization, and preservation performance of active polylactic acid film containing
Origanum majorana
essential oil and zinc oxide nanoparticles for ground meat packaging. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15013] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Maryam Negahdari
- Department of Food Hygiene Faculty of Veterinary Medicine Amol University of Special Modern Technologies Amol Iran
| | - Razieh Partovi
- Department of Food Hygiene Faculty of Veterinary Medicine Amol University of Special Modern Technologies Amol Iran
| | - Fazeleh Talebi
- Department of Food Hygiene Faculty of Veterinary Medicine University of Tehran Tehran Iran
| | - Amir Babaei
- Department of Polymer Engineering Faculty of Engineering Golestan University Gorgan Iran
| | - Ali Abdulkhani
- Department of Wood and Paper Science and Technology Faculty of Natural Resources University of Tehran Karaj Iran
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10
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WITHDRAWN: Chemical Composition and Antibacterial Activity of the Essential Oil of Allium sativum L. from Morocco. Eur J Integr Med 2020. [DOI: 10.1016/j.eujim.2020.101216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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11
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Lastra‐Vargas L, Lopez‐Malo A, Palou E. Modeling
Salmonella
(
S
. Typhimurium ATCC14028, ATCC 13311,
S
. Typhi ATCC 19430, and
S. enterica
) and
Listeria
(
L. monocytogenes
Scott A, ATCC 7644, and CDBB‐B‐1426) cocktails’ survival under the effects of pH, protein, and essential oil concentration. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Leonor Lastra‐Vargas
- Chemical and Food Engineering Department Universidad de las Américas Puebla Puebla Mexico
| | - Aurelio Lopez‐Malo
- Chemical and Food Engineering Department Universidad de las Américas Puebla Puebla Mexico
| | - Enrique Palou
- Chemical and Food Engineering Department Universidad de las Américas Puebla Puebla Mexico
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12
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Houdkova M, Kokoska L. Volatile Antimicrobial Agents and In Vitro Methods for Evaluating Their Activity in the Vapour Phase: A Review. PLANTA MEDICA 2020; 86:822-857. [PMID: 32450573 DOI: 10.1055/a-1158-4529] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
This review summarizes data on the in vitro antimicrobial effectiveness of volatile agents of plant origin and in vitro methods for evaluating their activity in the vapour phase. As a result of literature analysis, the antimicrobial efficacy of vapours from 122 different plant species and 19 pure compounds examined in 61 studies using different in vitro tests against a broad spectrum of microorganisms was identified and summarized. In addition, 11 different techniques found in the literature are described in detail. An original classification of methods based on the solid and liquid matrix volatilization principle is proposed because carrier medium/matrix selection is crucial for the volatilization of any agents tested. This review should be useful for medicinal, pharmaceutical, food, and agricultural experts working in areas related to the management of infectious diseases (especially respiratory and skin infections), food preservation (active packaging), and protection of agriculture products (controlled atmosphere). It may also stimulate the interest of pharmaceutical, cosmetic, food, and agriculture industries in the research and development of new antimicrobial agents of natural origin. Since several original apparatuses previously developed for antimicrobial susceptibility testing in the vapour phase are described in this review, labware manufacturers may also be interested in this topic. The review also provides specific guidelines and recommendations for researchers studying the antimicrobial activity of volatile agents. The article will therefore appeal to communities of industrial stakeholders, pharmacists, physicians, food experts, agriculturists, and researchers in related areas such as pharmacology, medicinal chemistry, microbiology, natural product chemistry, food preservation and plant protection.
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Affiliation(s)
- Marketa Houdkova
- Department of Crop Sciences and Agroforestry, Czech University of Life Sciences Prague, Prague, Czech Republic
| | - Ladislav Kokoska
- Department of Crop Sciences and Agroforestry, Czech University of Life Sciences Prague, Prague, Czech Republic
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13
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Řebíčková K, Bajer T, Šilha D, Houdková M, Ventura K, Bajerová P. Chemical Composition and Determination of the Antibacterial Activity of Essential Oils in Liquid and Vapor Phases Extracted from Two Different Southeast Asian Herbs- Houttuynia cordata (Saururaceae) and Persicaria odorata (Polygonaceae). Molecules 2020; 25:molecules25102432. [PMID: 32456033 PMCID: PMC7287994 DOI: 10.3390/molecules25102432] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/15/2020] [Accepted: 05/20/2020] [Indexed: 12/14/2022] Open
Abstract
Essential oils obtained via the hydrodistillation of two Asian herbs (Houttuynia cordata and Persicaria odorata) were analyzed by gas chromatography coupled to mass spectrometry (GC–MS) and gas chromatography with flame ionization detector (GC–FID). Additionally, both the liquid and vapor phase of essential oil were tested on antimicrobial activity using the broth microdilution volatilization method. Antimicrobial activity was tested on Gram-negative and Gram-positive bacteria—Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Enterococcus faecalis, Streptococcus pyogenes, Klebsiella pneumoniae, Seratia marcescense and Bacillus subtilis. Hydrodistillation produced a yield of 0.34% (Houttuynia cordata) and 0.40% (Persicaria odorata). 41 compounds were identified in both essential oils. Essential oils contained monoterpenes and their oxidized forms, sesquiterpenes and their oxidized forms, oxidized diterpenes, derivates of phenylpropene and other groups, such as, for example, aldehydes, alcohols or fatty acids. Both essential oils were antimicrobial active in both vapor and liquid phases at least in case of one bacterium. They expressed various antimicrobial activity in the range of 128–1024 μg∙mL−1, 512–1024 μg∙mL−1 in broth and 1024 μg∙mL−1, 512–1024 μg∙mL−1 in agar, respectively. Research showed new interesting information about P. odorata and H. cordata essential oils and demonstrated that both essential oils could be possibly used in the field of natural medicine or natural food preservation.
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Affiliation(s)
- Kristýna Řebíčková
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic; (K.Ř.); (T.B.); (K.V.)
| | - Tomáš Bajer
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic; (K.Ř.); (T.B.); (K.V.)
| | - David Šilha
- Department of Biological and Biochemical Sciences, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic;
| | - Markéta Houdková
- Department of Crop Sciences and Agroforestry, Faculty of Tropical AgriSciences, Kamýcká 129, Czech University of Life Sciences Prague, 165 00 Prague, Czech Republic;
| | - Karel Ventura
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic; (K.Ř.); (T.B.); (K.V.)
| | - Petra Bajerová
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic; (K.Ř.); (T.B.); (K.V.)
- Correspondence: ; Tel.: +420-466-037-078
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14
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Zhu L, Olsen C, McHugh T, Friedman M, Levin CE, Jaroni D, Ravishankar S. Edible films containing carvacrol and cinnamaldehyde inactivate
Escherichia coli
O157:H7 on organic leafy greens in sealed plastic bags. J Food Saf 2020. [DOI: 10.1111/jfs.12758] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Libin Zhu
- School of Animal and Comparative Biomedical SciencesUniversity of Arizona Tucson Arizona
| | - Carl Olsen
- USDA‐ARS Western Regional Research Center, Produce Safety and Microbiology and Processed Foods Research Albany California
| | - Tara McHugh
- USDA‐ARS Western Regional Research Center, Produce Safety and Microbiology and Processed Foods Research Albany California
| | - Mendel Friedman
- USDA‐ARS Western Regional Research Center, Produce Safety and Microbiology and Processed Foods Research Albany California
| | - Carol E. Levin
- USDA‐ARS Western Regional Research Center, Produce Safety and Microbiology and Processed Foods Research Albany California
| | - Divya Jaroni
- Department of Animal and Food SciencesOklahoma State University Stillwater Oklahoma
| | - Sadhana Ravishankar
- School of Animal and Comparative Biomedical SciencesUniversity of Arizona Tucson Arizona
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15
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Salehi B, Zucca P, Orhan IE, Azzini E, Adetunji CO, Mohammed SA, Banerjee SK, Sharopov F, Rigano D, Sharifi-Rad J, Armstrong L, Martorell M, Sureda A, Martins N, Selamoğlu Z, Ahmad Z. Allicin and health: A comprehensive review. Trends Food Sci Technol 2019; 86:502-516. [DOI: 10.1016/j.tifs.2019.03.003] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Torpol K, Sriwattana S, Sangsuwan J, Wiriyacharee P, Prinyawiwatkul W. Optimising chitosan–pectin hydrogel beads containing combined garlic and holy basil essential oils and their application as antimicrobial inhibitor. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14107] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Kittikoon Torpol
- Division of Product Development Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Sujinda Sriwattana
- Division of Product Development Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Jurmkwan Sangsuwan
- Division of Packaging Technology Chiang Mai University Chiang Mai 50100 Thailand
| | - Pairote Wiriyacharee
- Division of Product Development Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
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