Inhibitory Effects of Some Plant Essential Oils Against Arcobacter butzleri and Potential for Rosemary Oil as a Natural Food Preservative

2011 ◽  
Vol 14 (3) ◽  
pp. 291-296 ◽  
Author(s):  
Reyhan Irkin ◽  
Secil Abay ◽  
Fuat Aydin
Keyword(s):  
Essential Oils ◽  
Natural Food ◽  
Inhibitory Effects ◽  
Food Preservative ◽  
Plant Essential Oils ◽  
Arcobacter Butzleri ◽  
Rosemary Oil

scholarly journals Use of Antimicrobial and Genotoxicity Potentiality for Evaluation of Essential Oils as Food Preservatives

2009 ◽  
Vol 3 (1) ◽  
pp. 50-56 ◽  
Author(s):  
Hend A. Hamedo ◽  
Hala M. Abdelmigid
Keyword(s):  
Essential Oils ◽  
Vicia Faba ◽  
Salmonella Enteritidis ◽  
Antimicrobial Agents ◽  
Chromosomal Abnormalities ◽  
Food Product ◽  
Natural Food ◽  
Food Preservatives ◽  
Plant Essential Oils ◽  
High Doses

In this study, investigations were carried out to assess the efficiency of two plant essential oils; rosemary and oregano as natural food preservatives. The effect of the plant essential oils at concentrations of 0.1%, 0.5% and 1% was studied in the soft cheese against Salmonella enteritidis and Escherichia coli at fridge temprature over a 14-day period. The essential oils performed well in the inhibition of S. enteritidis and E. coli. It is concluded that selected plant essential oils can act as potent inhibitors of both microorganisms in a food product. At the same time, evaluation of their safety as food preservatives was undertaken via monitoring the genotoxic activity of the mentioned essential oils using Vicia faba test. Vicia faba roots were treated with the above concentrations for 3 hours. Results revealed cytotoxic and genotoxic effects of the applied doses. Mitotic index decreased significantly when compared to control. Chromosomal abnormalities and micronuclei were also observed and the effects were dose-dependent. Despite the efficient role of the studied oils as antimicrobial agents, their genotoxicity potential in eukaryotic cells made them unacceptable as food preservatives, particularly at high doses. Therefore, more research in the use of essential oils as food preservatives is needed.

scholarly journals PLECTRANTHUS AMBOINICUS (LOUR.) SPRENG SEBAGAI BAHAN PANGAN DAN OBAT SERTA BIOAKTIVITASNYA

2018 ◽  
Vol 11 (2) ◽  
pp. 123
Author(s):  
Marina Silalahi
Keyword(s):  
Essential Oil ◽  
Literature Review ◽  
Essential Oils ◽  
Secondary Metabolite ◽  
Natural Food ◽  
Food Preservative ◽  
Anti Cancer ◽  
On Line ◽  
Plectranthus Amboinicus ◽  
Metabolite Content

ABSTRAK   Plectranthus amboinicus merupakan herba sukulen dari famili Lamiaceae yang telah lama dimanfaatkan oleh manusia sebagai bahan pangan dan obat. Pemanfaatan tumbuhan sebagai bahan pangan dan obat berhubungan dengan kandungan metabolit sekundernya. Penulisan artikel ini didasarkan pada kajian literatur dari berbagai buku dan artikel ilmiah yang diperoleh secara on line maupun off line. Daun dan batang P. amboinicus mengandung essensial oil yang menghasilkan cita rasa dan aroma yang khas digunakan sebagai sayur, bumbu masak, dan menu ibu paska melahirkan. Uji bioaktivitasnya dari ekstrak P. ambonicus memiliki aktivitas sebagai anti mikroba, anti kanker, dan hepaprotektif. Plectranthus amboinicus sangat potensial dikembangkan sebagai bahan kuliner sebagai pengawet makanan alami.   Keywords: Plectranthus amboinicus, essential oil,  antioksidan, dan antimikroba. ABSTRACT The Plectranthus amboinicus was a succulent herb belonging Lamiaceae that has long been used by humans as food and medicine. The utilization of plants as food and medicine related to secondary metabolite content. The writing of this article is based on literature review of various books and scientific articles obtained on line or off line. The leaves and stems of P. amboinicus contains essential oils that produce flavor and aroma, so that its used as a vegetable, seasoning, and maternal postpartum menu. The bioactivity of P. ambonicus extract has activity as anti microbial, anti cancer, and hepaprotective. The P. amboinicus is potentially developed as a culinary ingredient as a natural food preservative.   Keywords: Plectranthus amboinicus, essential oil, antioxidant, and antimicrobial.

scholarly journals ESSENSIAL OIL DAN PEMANFAATAN ERYNGIUM FOETIDUM L. SEBAGAI OBAT TRADISIONAL

2021 ◽  
Vol 17 (1) ◽  
pp. 14
Author(s):  
Marina Silalahi
Keyword(s):  
Abdominal Pain ◽  
Secondary Metabolites ◽  
Essential Oil ◽  
Literature Review ◽  
Essential Oils ◽  
Natural Food ◽  
Dodecanoic Acid ◽  
Food Preservative ◽  
Eryngium Foetidum ◽  
Online Sources

Eryngium foetidum (EF) is one of the Apiaceae family that is used as medicine, vegetables and cooking spices. Plants that are used as medicine are directly or indirectly related to the content of secondary metabolites. The writing of this article is based on a literature review obtained from various online sources (mainly from google schoolar and scopus) and offline (books and other research results) using EF keywords, then synthesized to explain the benefits and bioactivity of EF. In ethnobotany fever, hypertension, headache, abdominal pain, asthma, arthritis, diarrhea, and malaria. The essential oil contained in EF is dominated by (E) -2-dodecenal, dodecanoic acid, trans-2-dodecanoic acid (9.7%), (E) -2-tridecenal, duraldehyde, and tetradecanal. EF's bioactivity has been proven to be anti-microbial, antioxidant and anti-natural. The ability of EF essential oils as an anti-microbial is very potential to be developed as a natural food preservative.

scholarly journals Antimicrobial properties of some essential oils against some pathogenic microorganisms

2008 ◽  
Vol 26 (No. 3) ◽  
pp. 174-181 ◽  
Author(s):  
N. Celikel ◽  
G. Kavas
Keyword(s):  
Essential Oils ◽  
Antimicrobial Properties ◽  
Natural Food ◽  
Pathogenic Microorganisms ◽  
Test Medium ◽  
Diffusion Test ◽  
Food Preservatives ◽  
Disk Diameter ◽  
Plant Essential Oils ◽  
Agar Diffusion Test

Investigations were carried out to assess the efficiency of five plant essential oils: thyme, myrtle, laurel, sage, and orange oils as natural food preservatives. The effect of the plant essential oils against <i>Escherichia coli</i>, <i>Listeria monocytogenes</i>, <i>Staphylococcus aureus</i> and <i>Candida albicans</i> at concentrations of 5–20 µl/disk (diameter 6 mm) and 0.5–3% (v/v) was studied in agar diffusion test medium and milk medium. The essential oils of these extracts exhibited markedly antibacterial and bacteriostatic activity, with thyme showing the highest inhibition and orange the lowest. However, with thyme extract, high inhibitory activity was observed for all tested concentrations, <i>L. monocytogenes</i> showed less sensitivity towards essential oil extracts.

scholarly journals Leptospermum petersonii as a Potential Natural Food Preservative

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5487
Author(s):  
Wasiu Olalekan Afolabi ◽  
Ahmed Hussein ◽  
Francis Oluwole Shode ◽  
Marilize Le Roes-Hill ◽  
Fanie Rautenbach
Keyword(s):  
Essential Oils ◽  
Crude Extract ◽  
Biological Activities ◽  
Antimicrobial Activities ◽  
Natural Food ◽  
Food Preservatives ◽  
Food Preservative ◽  
Microbial Strains ◽  
Broth Dilution

Leptospermum petersonii (family Myrtaceae) is often cultivated for ornamental purposes but also serves as a rich source of bioactive essential oils. While several studies focused on the activities of the essential oils, this study analysed the potential of spent L. petersonii leaves as a natural food preservative. Method: We investigated the in vitro antioxidant and antimicrobial activities of crude L. petersonii extracts against activities of the purified isolated flavonoid, 6-methyltectochrysin, which was characterized using spectroscopic methods. The antioxidant assays followed ORAC, FRAP and TEAC tests. The antimicrobial activities of the extract and purified flavonoid were analysed against six multi-drug resistant microbial strains in broth dilution assays. Result: The results revealed that both the crude extracts and isolated 6-methyltectochrysin exhibited positive radical ion scavenging antioxidant potential, however the crude extract was about 6-fold more potent antioxidant than the purified 6-methyltectochrysin. The crude extract also showed strong antimicrobial activities against Bacillus cereus, and even more potent antimicrobial agent than the reference ampicillin antibiotic against Klebsiella pneumoniae subsp. pneumoniae. A higher resistance was observed for the tested Gram-negative strains than for the Gram-positive ones. 6-methyltectochrysin was generally inactive in the antimicrobial assays. Conclusion: The crude methanolic extract showed significant bioactivity which validates the medicinal relevance of the plant. The observed biological activities, especially against a notorious strain of B. cereus, suggest that L. petersonii could be a promising natural source of food preservatives.

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