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Antimicrobia activity of garlic ( Allium sativum L.) and holy basil ( Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases
Author(s) -
Torpol Kittikoon,
Wiriyacharee Pairote,
Sriwattana Sujinda,
Sangsuwan Jurmkwan,
Prinyawiwatkul Witoon
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13799
Subject(s) - ocimum , allium sativum , eugenol , chemistry , bacillus cereus , minimum bactericidal concentration , pseudomonas fluorescens , antimicrobial , food science , basilicum , staphylococcus aureus , essential oil , listeria monocytogenes , methyl eugenol , antibacterial activity , traditional medicine , biology , botany , bacteria , minimum inhibitory concentration , organic chemistry , medicine , genetics , pest analysis , tephritidae
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.