Chemical composition and antimicrobial activity of essential oils from selected herbs cultivated in the South of Brazil against food spoilage and foodborne pathogens/Composicao quimica e atividade antimicrobiana de oleos essenciais de plantas selecionadas cultivadas no Sul do Brasil contra micro-organismos patogenicos e deteriorantes de alimentos
The chemical composition of 10 selected plant essential oils obtained by steam distillation was determined by GC and GC/MS. The antimicrobial activity of the essential oils was screened against 12 important food-related bacterial strains by agar disc-diffusion assay. MIC and MBC were determined for...
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| Published in: | Ciência rural Vol. 42; no. 7; pp. 1300 - 1306 |
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| Main Authors: | , , , , |
| Format: | Journal Article |
| Language: | English Spanish |
| Published: |
Universidade Federal de Santa Maria
01-07-2012
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| Subjects: | |
| Online Access: | Get full text |
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| Summary: | The chemical composition of 10 selected plant essential oils obtained by steam distillation was determined by GC and GC/MS. The antimicrobial activity of the essential oils was screened against 12 important food-related bacterial strains by agar disc-diffusion assay. MIC and MBC were determined for the essential oils that presented the highest activity in the agar disc-diffusion test. The most active essential oils against the tested bacteria were, in descending order, lemongrass (Cymbopogon flexuosus), basil (Ocimum basilicum), oregano (Origanum vulgare), cinnamon leaf (Cinnamomum zeylanicum), and laurel (Laurus nobilis). Except for S. Typhimurium, the tested bateria were inhibited at MIC values lower or equal to 0.62mg [mL.sup.-1] by lemongrass (Cymbopogon flexuosus) essential oil. Yersinia enterocolitica presented the highest sensitivity to all essential oils tested (CMI [less than or equal to] 0.62mg [Ml.sup.-1]). There was a significant correlation (P<0.05) between oxygenated monoterpenes levels in the essential oils and MIC and MBC values against Escherichia coli. Results showed that the evaluated essential oils present high potential as natural preservatives. Key words: essential oils, chemical composition, phytotherapic agents, antibacterial activity, food pathogens. A composicao quimica de 10 oleos essenciais obtidos por destilacao a vapor foi determinada por CG/DIC e CG/EM. A atividade antimicrobiana dos oleos essenciais foi detectada atraves do metodo de difusao em agar frente a 12 especies de bacterias de importancia em alimentos. As CMI e CMB foram determinadas para os oleos essenciais que na difusao em agar evidenciaram maior atividade. Os oleos essenciais que apresentaram maior atividade contra as bacterias testadas foram, em ordem decrescente, os de capim-limao (Cymbopogon flexuosus), manjericao (Ocimum basilicum), oregano (Origanum vulgare), folha de canela (Cinnamomum zeylanicum) e louro (Laurus nobilis). Com excecao de S. Typhimurium, o oleo essencial de capim limao (Cymbopogon flexuosus) apresentou valores de CMI e CMB iguais ou inferiores a 0,62mg [mL.sup.-1] contra os micro-organismos testados. Yersinia enterocolitica foi o patogeno mais sensivel frente a todos os oleos essenciais avaliados (CMI[less than or equal to] 0,62mg [mL.sup.-1]). Foi detectada correlacao significativa (P<0,05) entre os niveis de monoterpenos oxigenados dos oleos essenciais e os valores de CMI e CMB contra Escherichia coli. Os resultados demonstram que os oleos essenciais avaliados apresentam grande potencial como agentes antimicrobianos naturais para alimentos. Palavras-chave: oleos essenciais, composicao quimica, fitoterapicos, atividade antibacteriana, patogenos alimentares. |
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| ISSN: | 0103-8478 1678-4596 |
| DOI: | 10.1590/S0103-84782012000700026 |