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Antibacterial activity of different essential oils obtained from spices widely used in Mediterranean diet
Author(s) -
ViudaMartos Manuel,
RuizNavajas Yolanda,
FernándezLópez Juana,
PérezÁlvarez José Angel
Publication year - 2008
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/j.1365-2621.2006.01489.x
Subject(s) - cuminum , food spoilage , food science , essential oil , biology , salvia officinalis , staphylococcus xylosus , rosmarinus , origanum , officinalis , preservative , enterobacter , thymus vulgaris , traditional medicine , bacteria , botany , staphylococcus aureus , staphylococcus , medicine , escherichia coli , gene , biochemistry , genetics
Summary Raw and processed foods are open to contamination during their production, sale and distribution. At present, therefore, a wide variety of chemical preservatives are used throughout the food industry to prevent the growth of food spoiling bacteria. However health and economic considerations have led to a search for alternatives, such as essentials oils that can safely be used as substitutes for fungicides and bactericides to partially or completely inhibit the growth of fungi and bacteria. The aim of this work was to determine the effectiveness of the essentials oils from oregano ( Origanum vulgare ), thyme ( Thymus vulgaris ), rosemary ( Rosmarinus officinalis ), sage ( Salvia officinalis ), cumin ( Cuminum cyminum ) and clove ( Syzygium aromaticum ) on the growth of some bacteria commonly used in the food industry, Lactobacillus curvatus , Lactobacillus sakei , Staphylococcus carnosus and Staphylococcus xylosus or related to food spoilage Enterobacter gergoviae , Enterobacter amnigenus . The agar disc diffusion method was used to determine the antibacterial activities of the oils. All six essential oils analysed had an inhibitory effect on the six tested bacteria. Oregano essential oil showed the highest inhibition effect followed by cumin and clove.