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Orange Essential Oils Antimicrobial Activities against Salmonella spp.
Author(s) -
O'Bryan C.A.,
Crandall P.G.,
Chalova V.I.,
Ricke S.C.
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2008.00790.x
Subject(s) - terpene , antimicrobial , limonene , orange (colour) , essential oil , chemistry , salmonella , food science , myrcene , minimum inhibitory concentration , chromatography , biology , bacteria , organic chemistry , genetics
Seven citrus essential oils (EOs) were screened by disc diffusion assay for their antibacterial activity against 11 serotypes/strains of Salmonella . The 3 most active oils were selected to determine the minimal inhibitory concentration (MIC) against the same Salmonella . Orange terpenes, single‐folded d‐limonene, and orange essence terpenes all exhibited inhibitory activity against the Salmonella spp. on the disc diffusion assay. EOs were stabilized in broth by the addition of 0.15% (w/v) agar for performance of the MIC tests. Orange terpenes and d‐limonene both had MICs of 1%. The most active compound, terpenes from orange essence, produced an MIC that ranged from 0.125% to 0.5% against the 11 Salmonella tested. Gas chromatography‐mass spectrometry (GC/MS) analysis revealed that this orange essence oil was composed principally of d‐limonene, 94%, and myrcene at about 3%. EOs from citrus offer the potential for all natural antimicrobials for use in improving the safety of organic or all natural foods.