Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases
Summary Antimicrobial activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils (GEO and HBEO, respectively) was evaluated in liquid vs. vapour phases. Diallyl disulphide and diallyl trisulphide in GEO while eugenol, caryophyllene and methyl eugenol in HBEO were predom...
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| Veröffentlicht in: | International journal of food science & technology 2018-09, Vol.53 (9), p.2119-2128 |
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| container_title | International journal of food science & technology |
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| creator | Torpol, Kittikoon Wiriyacharee, Pairote Sriwattana, Sujinda Sangsuwan, Jurmkwan Prinyawiwatkul, Witoon |
| description | Summary
Antimicrobial activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils (GEO and HBEO, respectively) was evaluated in liquid vs. vapour phases. Diallyl disulphide and diallyl trisulphide in GEO while eugenol, caryophyllene and methyl eugenol in HBEO were predominant active compounds. Individually, GEO was highly effective in the vapour phase, showing the greatest antimicrobial activity (P ≤ 0.05) against Bacillus cereus and Staphylococcus aureus with complete inhibition, followed by Salmonella typhimurium and Pseudomonas fluorescens, but had no effect on Escherichia coli, Lactobacillus plantarum or Listeria monocytogenes. The combined GEO:HBEO (a 1:1 ratio) at 30 μL demonstrated inhibitive activity against all bacteria tested with complete inhibition against B. cereus and S. aureus. Minimum bactericidal concentration (MBC) of the combined oil was |
| doi_str_mv | 10.1111/ijfs.13799 |
| format | Article |
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Antimicrobial activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils (GEO and HBEO, respectively) was evaluated in liquid vs. vapour phases. Diallyl disulphide and diallyl trisulphide in GEO while eugenol, caryophyllene and methyl eugenol in HBEO were predominant active compounds. Individually, GEO was highly effective in the vapour phase, showing the greatest antimicrobial activity (P ≤ 0.05) against Bacillus cereus and Staphylococcus aureus with complete inhibition, followed by Salmonella typhimurium and Pseudomonas fluorescens, but had no effect on Escherichia coli, Lactobacillus plantarum or Listeria monocytogenes. The combined GEO:HBEO (a 1:1 ratio) at 30 μL demonstrated inhibitive activity against all bacteria tested with complete inhibition against B. cereus and S. aureus. Minimum bactericidal concentration (MBC) of the combined oil was <0.4% v/v, except for P. fluorescens requiring a higher MBC (1.5%, v/v). This study demonstrated potential of the combined GEO:HBEO to be used for food preservation applications.
Antimicrobial activity of garlic and basil oils.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.13799</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Allium sativum ; Antiinfectives and antibacterials ; Antimicrobial activity ; Antimicrobial agents ; Caryophyllene ; E coli ; Essential oils ; Eugenol ; Food preservation ; Garlic ; garlic oil ; holy basil oil ; Inhibition ; Lactobacillus plantarum ; liquid phase ; Listeria ; Listeria monocytogenes ; Methyl eugenol ; Ocimum sanctum ; Ocimum tenuiflorum ; Oils & fats ; Pathogens ; Pseudomonas fluorescens ; Salmonella ; Vapor phases ; vapour phase</subject><ispartof>International journal of food science & technology, 2018-09, Vol.53 (9), p.2119-2128</ispartof><rights>2018 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2018 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3389-aa6261b54377b62e27ff2af627c8d7af9107861e88a653576afd45fe5972b89a3</citedby><cites>FETCH-LOGICAL-c3389-aa6261b54377b62e27ff2af627c8d7af9107861e88a653576afd45fe5972b89a3</cites><orcidid>0000-0002-5638-8150 ; 0000-0001-5270-8957 ; 0000-0002-7200-4233 ; 0000-0002-5950-3783 ; 0000-0001-9335-5887</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.13799$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.13799$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Torpol, Kittikoon</creatorcontrib><creatorcontrib>Wiriyacharee, Pairote</creatorcontrib><creatorcontrib>Sriwattana, Sujinda</creatorcontrib><creatorcontrib>Sangsuwan, Jurmkwan</creatorcontrib><creatorcontrib>Prinyawiwatkul, Witoon</creatorcontrib><title>Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases</title><title>International journal of food science & technology</title><description>Summary
Antimicrobial activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils (GEO and HBEO, respectively) was evaluated in liquid vs. vapour phases. Diallyl disulphide and diallyl trisulphide in GEO while eugenol, caryophyllene and methyl eugenol in HBEO were predominant active compounds. Individually, GEO was highly effective in the vapour phase, showing the greatest antimicrobial activity (P ≤ 0.05) against Bacillus cereus and Staphylococcus aureus with complete inhibition, followed by Salmonella typhimurium and Pseudomonas fluorescens, but had no effect on Escherichia coli, Lactobacillus plantarum or Listeria monocytogenes. The combined GEO:HBEO (a 1:1 ratio) at 30 μL demonstrated inhibitive activity against all bacteria tested with complete inhibition against B. cereus and S. aureus. Minimum bactericidal concentration (MBC) of the combined oil was <0.4% v/v, except for P. fluorescens requiring a higher MBC (1.5%, v/v). This study demonstrated potential of the combined GEO:HBEO to be used for food preservation applications.
Antimicrobial activity of garlic and basil oils.</description><subject>Allium sativum</subject><subject>Antiinfectives and antibacterials</subject><subject>Antimicrobial activity</subject><subject>Antimicrobial agents</subject><subject>Caryophyllene</subject><subject>E coli</subject><subject>Essential oils</subject><subject>Eugenol</subject><subject>Food preservation</subject><subject>Garlic</subject><subject>garlic oil</subject><subject>holy basil oil</subject><subject>Inhibition</subject><subject>Lactobacillus plantarum</subject><subject>liquid phase</subject><subject>Listeria</subject><subject>Listeria monocytogenes</subject><subject>Methyl eugenol</subject><subject>Ocimum sanctum</subject><subject>Ocimum tenuiflorum</subject><subject>Oils & fats</subject><subject>Pathogens</subject><subject>Pseudomonas fluorescens</subject><subject>Salmonella</subject><subject>Vapor phases</subject><subject>vapour phase</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp9kMlOwzAQhi0EEqVw4QkscQGkFC_xkmOFKIsq9QCco0liU1fOQpwW5RF4a1zKmbn8h_lm0YfQJSUzGuvObWyYUa6y7AhNKJciYZLRYzQhmSCJSBk_RWchbAghjKt0gr7nzeBqV_Zt4QBDObidG0bcWvwBvXclvp5777Y1DhBbMZezGwxNhdetH3EBwXl8vSpd_Ys05fCHmBBM3Awet84HDF3nnalwMWLvPreuwrswwzvo2m2PuzUEE87RiQUfzMVfTtH74uHt_ilZrh6f7-fLpORcZwmAZJIWIuVKFZIZpqxlYCVTpa4U2IwSpSU1WoMUXCgJtkqFNSJTrNAZ8Cm6Ouzt-vZza8KQb-ITTTyZM6K1oFmqdaRuD1Q0E0JvbN71roZ-zCnJ96rzver8V3WE6QH-ct6M_5D588vi9TDzA5aOgXU</recordid><startdate>201809</startdate><enddate>201809</enddate><creator>Torpol, Kittikoon</creator><creator>Wiriyacharee, Pairote</creator><creator>Sriwattana, Sujinda</creator><creator>Sangsuwan, Jurmkwan</creator><creator>Prinyawiwatkul, Witoon</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-5638-8150</orcidid><orcidid>https://orcid.org/0000-0001-5270-8957</orcidid><orcidid>https://orcid.org/0000-0002-7200-4233</orcidid><orcidid>https://orcid.org/0000-0002-5950-3783</orcidid><orcidid>https://orcid.org/0000-0001-9335-5887</orcidid></search><sort><creationdate>201809</creationdate><title>Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases</title><author>Torpol, Kittikoon ; Wiriyacharee, Pairote ; Sriwattana, Sujinda ; Sangsuwan, Jurmkwan ; Prinyawiwatkul, Witoon</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3389-aa6261b54377b62e27ff2af627c8d7af9107861e88a653576afd45fe5972b89a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Allium sativum</topic><topic>Antiinfectives and antibacterials</topic><topic>Antimicrobial activity</topic><topic>Antimicrobial agents</topic><topic>Caryophyllene</topic><topic>E coli</topic><topic>Essential oils</topic><topic>Eugenol</topic><topic>Food preservation</topic><topic>Garlic</topic><topic>garlic oil</topic><topic>holy basil oil</topic><topic>Inhibition</topic><topic>Lactobacillus plantarum</topic><topic>liquid phase</topic><topic>Listeria</topic><topic>Listeria monocytogenes</topic><topic>Methyl eugenol</topic><topic>Ocimum sanctum</topic><topic>Ocimum tenuiflorum</topic><topic>Oils & fats</topic><topic>Pathogens</topic><topic>Pseudomonas fluorescens</topic><topic>Salmonella</topic><topic>Vapor phases</topic><topic>vapour phase</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Torpol, Kittikoon</creatorcontrib><creatorcontrib>Wiriyacharee, Pairote</creatorcontrib><creatorcontrib>Sriwattana, Sujinda</creatorcontrib><creatorcontrib>Sangsuwan, Jurmkwan</creatorcontrib><creatorcontrib>Prinyawiwatkul, Witoon</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Torpol, Kittikoon</au><au>Wiriyacharee, Pairote</au><au>Sriwattana, Sujinda</au><au>Sangsuwan, Jurmkwan</au><au>Prinyawiwatkul, Witoon</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases</atitle><jtitle>International journal of food science & technology</jtitle><date>2018-09</date><risdate>2018</risdate><volume>53</volume><issue>9</issue><spage>2119</spage><epage>2128</epage><pages>2119-2128</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Antimicrobial activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils (GEO and HBEO, respectively) was evaluated in liquid vs. vapour phases. Diallyl disulphide and diallyl trisulphide in GEO while eugenol, caryophyllene and methyl eugenol in HBEO were predominant active compounds. Individually, GEO was highly effective in the vapour phase, showing the greatest antimicrobial activity (P ≤ 0.05) against Bacillus cereus and Staphylococcus aureus with complete inhibition, followed by Salmonella typhimurium and Pseudomonas fluorescens, but had no effect on Escherichia coli, Lactobacillus plantarum or Listeria monocytogenes. The combined GEO:HBEO (a 1:1 ratio) at 30 μL demonstrated inhibitive activity against all bacteria tested with complete inhibition against B. cereus and S. aureus. Minimum bactericidal concentration (MBC) of the combined oil was <0.4% v/v, except for P. fluorescens requiring a higher MBC (1.5%, v/v). This study demonstrated potential of the combined GEO:HBEO to be used for food preservation applications.
Antimicrobial activity of garlic and basil oils.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.13799</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-5638-8150</orcidid><orcidid>https://orcid.org/0000-0001-5270-8957</orcidid><orcidid>https://orcid.org/0000-0002-7200-4233</orcidid><orcidid>https://orcid.org/0000-0002-5950-3783</orcidid><orcidid>https://orcid.org/0000-0001-9335-5887</orcidid></addata></record> |
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| subjects | Allium sativum Antiinfectives and antibacterials Antimicrobial activity Antimicrobial agents Caryophyllene E coli Essential oils Eugenol Food preservation Garlic garlic oil holy basil oil Inhibition Lactobacillus plantarum liquid phase Listeria Listeria monocytogenes Methyl eugenol Ocimum sanctum Ocimum tenuiflorum Oils & fats Pathogens Pseudomonas fluorescens Salmonella Vapor phases vapour phase |
| title | Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases |
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