Synergistic Antibacterial Activity of Irradiated and Nonirradiated Cumin, Thyme and Rosemary Essential Oils
The study aimed to evaluate the efficacy of plant essential oils and their mixtures and to investigate the effect of γ‐irradiation on their antibacterial activity. About 2 kGy (C2) and 4 kGy (C4) in cumin essential oil, 4 kGy (T4) in thyme essential oil, and 6 kGy (R6) in rosemary essential oil were...
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Veröffentlicht in: | Journal of food safety 2013-05, Vol.33 (2), p.222-228 |
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description | The study aimed to evaluate the efficacy of plant essential oils and their mixtures and to investigate the effect of γ‐irradiation on their antibacterial activity. About 2 kGy (C2) and 4 kGy (C4) in cumin essential oil, 4 kGy (T4) in thyme essential oil, and 6 kGy (R6) in rosemary essential oil were the effective antibacterial dose against Escherichia coli, Salmonella typhimurium, Bacillus cereus and Staphylococcus aureus. The checkerboard method was used to quantify the efficacy of mixtures made from cumin, thyme and rosemary. Fractional inhibitory concentrations were calculated and interpreted as synergy, addition, indifference or antagonism. Most of the mixtures showed indifference efficacy against selected strains. (R6 × T4) and (C4 × R6) represented additive efficacy against B. cereus and S. typhimurium, respectively. Synergistic effect was observed against B. cereus and E. coli in (C0 × R0). (C2 × T4) represented a higher minimum inhibitory concentration than (C0 × T0). The mixtures of essential oils either irradiated or nonirradiated could be used to minimize essential oil concentrations and to reduce any adverse sensory impact on food.
Practical Application
Essential oils would have to be used in considerable concentrations to achieve an antibacterial potential. Thyme essential oil is individually defined as a higher antibacterial agent against wide spectrum of pathogenic bacterial strains, while cumin and rosemary showed limited antibacterial activity compared to thyme essential oil. The levels of essential oils necessary to inhibit microbial growth are higher in foods than in culture media, thus the quantity of essential oil to be used has a distinctive bitter flavor. The changes made by gamma irradiation increased the antibacterial activity of essential oil at lower doses. The finding of our study clearly indicates that the possibility of using mixtures of essential oils, either irradiated or nonirradiated, would have a synergistic effect and that lower concentrations of the oils could therefore be used. |
doi_str_mv | 10.1111/jfs.12043 |
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Practical Application
Essential oils would have to be used in considerable concentrations to achieve an antibacterial potential. Thyme essential oil is individually defined as a higher antibacterial agent against wide spectrum of pathogenic bacterial strains, while cumin and rosemary showed limited antibacterial activity compared to thyme essential oil. The levels of essential oils necessary to inhibit microbial growth are higher in foods than in culture media, thus the quantity of essential oil to be used has a distinctive bitter flavor. The changes made by gamma irradiation increased the antibacterial activity of essential oil at lower doses. The finding of our study clearly indicates that the possibility of using mixtures of essential oils, either irradiated or nonirradiated, would have a synergistic effect and that lower concentrations of the oils could therefore be used.</description><identifier>ISSN: 0149-6085</identifier><identifier>EISSN: 1745-4565</identifier><identifier>DOI: 10.1111/jfs.12043</identifier><language>eng</language><publisher>Westport: Blackwell Publishing Ltd</publisher><subject>Antimicrobial agents ; Bacillus cereus ; Bacteria ; Escherichia coli ; Food safety ; Herbs ; Oils & fats ; Rosmarinus ; Salmonella typhimurium ; Staphylococcus aureus ; Thymus ; Vegetable oils</subject><ispartof>Journal of food safety, 2013-05, Vol.33 (2), p.222-228</ispartof><rights>2013 Wiley Periodicals, Inc.</rights><rights>Copyright Blackwell Publishers Inc. May 2013</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3683-f3cd09d038b8bdab723d8b6ff39a14009e157097e82206225c93766445a5c31b3</citedby><cites>FETCH-LOGICAL-c3683-f3cd09d038b8bdab723d8b6ff39a14009e157097e82206225c93766445a5c31b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fjfs.12043$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fjfs.12043$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids></links><search><creatorcontrib>Gibriel, A.Y.</creatorcontrib><creatorcontrib>Al-Sayed, Hanan M.A.</creatorcontrib><creatorcontrib>Rady, A.H.</creatorcontrib><creatorcontrib>Abdelaleem, M.A.</creatorcontrib><title>Synergistic Antibacterial Activity of Irradiated and Nonirradiated Cumin, Thyme and Rosemary Essential Oils</title><title>Journal of food safety</title><addtitle>J Food Saf</addtitle><description>The study aimed to evaluate the efficacy of plant essential oils and their mixtures and to investigate the effect of γ‐irradiation on their antibacterial activity. About 2 kGy (C2) and 4 kGy (C4) in cumin essential oil, 4 kGy (T4) in thyme essential oil, and 6 kGy (R6) in rosemary essential oil were the effective antibacterial dose against Escherichia coli, Salmonella typhimurium, Bacillus cereus and Staphylococcus aureus. The checkerboard method was used to quantify the efficacy of mixtures made from cumin, thyme and rosemary. Fractional inhibitory concentrations were calculated and interpreted as synergy, addition, indifference or antagonism. Most of the mixtures showed indifference efficacy against selected strains. (R6 × T4) and (C4 × R6) represented additive efficacy against B. cereus and S. typhimurium, respectively. Synergistic effect was observed against B. cereus and E. coli in (C0 × R0). (C2 × T4) represented a higher minimum inhibitory concentration than (C0 × T0). The mixtures of essential oils either irradiated or nonirradiated could be used to minimize essential oil concentrations and to reduce any adverse sensory impact on food.
Practical Application
Essential oils would have to be used in considerable concentrations to achieve an antibacterial potential. Thyme essential oil is individually defined as a higher antibacterial agent against wide spectrum of pathogenic bacterial strains, while cumin and rosemary showed limited antibacterial activity compared to thyme essential oil. The levels of essential oils necessary to inhibit microbial growth are higher in foods than in culture media, thus the quantity of essential oil to be used has a distinctive bitter flavor. The changes made by gamma irradiation increased the antibacterial activity of essential oil at lower doses. The finding of our study clearly indicates that the possibility of using mixtures of essential oils, either irradiated or nonirradiated, would have a synergistic effect and that lower concentrations of the oils could therefore be used.</description><subject>Antimicrobial agents</subject><subject>Bacillus cereus</subject><subject>Bacteria</subject><subject>Escherichia coli</subject><subject>Food safety</subject><subject>Herbs</subject><subject>Oils & fats</subject><subject>Rosmarinus</subject><subject>Salmonella typhimurium</subject><subject>Staphylococcus aureus</subject><subject>Thymus</subject><subject>Vegetable oils</subject><issn>0149-6085</issn><issn>1745-4565</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNp1kdtLwzAYxYMoOC8P_gcFXxTslnvbxzF0TqaCmwq-hDRNNbMXTTq1_73Z6gUE8xLI9zuH75wAcIBgH_kzWOSujzCkZAP0UERZSBlnm6AHEU1CDmO2DXacW0BIOMakB55nbaXto3GNUcGwakwqVaOtkUUwVI15M00b1HkwsVZmRjY6C2SVBVd1ZX5fRsvSVCfB_Kkt9Xp8UztdStsGp85p7-nNrk3h9sBWLgun97_uXXB7djofnYfT6_FkNJyGivCYhDlRGUwySOI0TjOZRphkccrznCQSUQgTjVgEk0jHGEOfgqmERJxTyiRTBKVkFxx1vi-2fl1q14jSOKWLQla6XjqBCMM4oZxijx7-QRf10lZ-O09Rb86TKPbUcUcpWztndS5erFkFFAiKVe3C1y7WtXt20LHvptDt_6C4OJt9K8JO4T9Bf_wopH0WPCIRE_dXY3E3Q-OH--mlmJJPSP-ShA</recordid><startdate>201305</startdate><enddate>201305</enddate><creator>Gibriel, A.Y.</creator><creator>Al-Sayed, Hanan M.A.</creator><creator>Rady, A.H.</creator><creator>Abdelaleem, M.A.</creator><general>Blackwell Publishing Ltd</general><general>Blackwell Publishers Inc</general><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>7T2</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>7QL</scope><scope>7U2</scope></search><sort><creationdate>201305</creationdate><title>Synergistic Antibacterial Activity of Irradiated and Nonirradiated Cumin, Thyme and Rosemary Essential Oils</title><author>Gibriel, A.Y. ; Al-Sayed, Hanan M.A. ; Rady, A.H. ; Abdelaleem, M.A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3683-f3cd09d038b8bdab723d8b6ff39a14009e157097e82206225c93766445a5c31b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Antimicrobial agents</topic><topic>Bacillus cereus</topic><topic>Bacteria</topic><topic>Escherichia coli</topic><topic>Food safety</topic><topic>Herbs</topic><topic>Oils & fats</topic><topic>Rosmarinus</topic><topic>Salmonella typhimurium</topic><topic>Staphylococcus aureus</topic><topic>Thymus</topic><topic>Vegetable oils</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gibriel, A.Y.</creatorcontrib><creatorcontrib>Al-Sayed, Hanan M.A.</creatorcontrib><creatorcontrib>Rady, A.H.</creatorcontrib><creatorcontrib>Abdelaleem, M.A.</creatorcontrib><collection>Istex</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</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>Biotechnology and BioEngineering Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Safety Science and Risk</collection><jtitle>Journal of food safety</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gibriel, A.Y.</au><au>Al-Sayed, Hanan M.A.</au><au>Rady, A.H.</au><au>Abdelaleem, M.A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Synergistic Antibacterial Activity of Irradiated and Nonirradiated Cumin, Thyme and Rosemary Essential Oils</atitle><jtitle>Journal of food safety</jtitle><addtitle>J Food Saf</addtitle><date>2013-05</date><risdate>2013</risdate><volume>33</volume><issue>2</issue><spage>222</spage><epage>228</epage><pages>222-228</pages><issn>0149-6085</issn><eissn>1745-4565</eissn><abstract>The study aimed to evaluate the efficacy of plant essential oils and their mixtures and to investigate the effect of γ‐irradiation on their antibacterial activity. About 2 kGy (C2) and 4 kGy (C4) in cumin essential oil, 4 kGy (T4) in thyme essential oil, and 6 kGy (R6) in rosemary essential oil were the effective antibacterial dose against Escherichia coli, Salmonella typhimurium, Bacillus cereus and Staphylococcus aureus. The checkerboard method was used to quantify the efficacy of mixtures made from cumin, thyme and rosemary. Fractional inhibitory concentrations were calculated and interpreted as synergy, addition, indifference or antagonism. Most of the mixtures showed indifference efficacy against selected strains. (R6 × T4) and (C4 × R6) represented additive efficacy against B. cereus and S. typhimurium, respectively. Synergistic effect was observed against B. cereus and E. coli in (C0 × R0). (C2 × T4) represented a higher minimum inhibitory concentration than (C0 × T0). The mixtures of essential oils either irradiated or nonirradiated could be used to minimize essential oil concentrations and to reduce any adverse sensory impact on food.
Practical Application
Essential oils would have to be used in considerable concentrations to achieve an antibacterial potential. Thyme essential oil is individually defined as a higher antibacterial agent against wide spectrum of pathogenic bacterial strains, while cumin and rosemary showed limited antibacterial activity compared to thyme essential oil. The levels of essential oils necessary to inhibit microbial growth are higher in foods than in culture media, thus the quantity of essential oil to be used has a distinctive bitter flavor. The changes made by gamma irradiation increased the antibacterial activity of essential oil at lower doses. The finding of our study clearly indicates that the possibility of using mixtures of essential oils, either irradiated or nonirradiated, would have a synergistic effect and that lower concentrations of the oils could therefore be used.</abstract><cop>Westport</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/jfs.12043</doi><tpages>7</tpages></addata></record> |
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subjects | Antimicrobial agents Bacillus cereus Bacteria Escherichia coli Food safety Herbs Oils & fats Rosmarinus Salmonella typhimurium Staphylococcus aureus Thymus Vegetable oils |
title | Synergistic Antibacterial Activity of Irradiated and Nonirradiated Cumin, Thyme and Rosemary Essential Oils |
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