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Antimicrobial activity of three essential oils (cinnamon, manuka, and winter savory), and their synergic interaction, against Listeria monocytogenes
Author(s) -
Fratini Filippo,
Mancini Simone,
Turchi Barbara,
Sparagni Daniele,
AlGwad Alaa Abd,
Najar Basma,
Pistelli Luisa,
Cerri Domenico,
Pedonese Francesca
Publication year - 2019
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3514
Subject(s) - chemistry , listeria monocytogenes , antimicrobial , satureja , essential oil , food science , minimum inhibitory concentration , cinnamomum zeylanicum , antibacterial activity , bacteria , organic chemistry , genetics , biology
Essential oils ( EO s) are categorized as having antimicrobial, insecticidal, and antioxidant activities. For their antibacterial activity, EO s are widely studied as alternatives to antibiotics in human and veterinary medicines. The inhibitory and bactericidal activities of three EO s ( Cinnamomum zeylanicum , Leptospermum scoparium , and Satureja montana ) were determined against Listeria monocytogenes ATCC 7644. The chemical compositions of the EO s were determined through gas chromatography mass spectrometry ( GC ‐ MS ). Essential oils were tested alone or in binary and ternary combinations for both their inhibitory and their bactericidal activities. Binary and ternary mixtures were tested through a chequerboard assay, and thus fractional inhibitory and fractional bactericidal concentration indices were obtained in relation to the activity of each EO alone. The chemical composition of each EO had different percentages of the main classes of compounds. EO s showed high levels of monoterpenes (hydrocarbons and oxygenated), sesquiterpenes (hydrocarbons and oxygenated), and phenylpropanoids for winter savory, manuka, and cinnamon, respectively. Several synergistic activities against Listeria monocytogenes were demonstrated in binary and ternary mixtures of the EO s. Mixtures of the EO s tested showed potential for use as antibacterial products; moreover, because of the synergistic activities the mixtures could be used in lower quantities than individual EO s on their own.