Open AccessANTIMICROBIAL ACTIVITY OF ESSENTIAL OILS OF <i>Origanum vulgare</i> AND <i>Ocimum basilicum</i> AGAINST <i>Vibrio parahaemolyticus</i> AND <i>Vibrio vulnificus</i> AND ADDITION OF THESE OILS ON <i>Mugil platanus</i> FILLETS
Author(s) -
Greyce Silveira Mello,
Juliana Fernandes Rosa,
Denise Silva da Silveira,
Patrícia Gomes Vivian,
Natacha Deboni Cereser,
Cláudio Dias Timm
Publication year - 2021
Publication title -
boletim do instituto de pesca
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.262
H-Index - 15
eISSN - 1678-2305
pISSN - 0046-9939
DOI - 10.20950/1678-2305.2020.46.4.608
Subject(s) - origanum , basilicum , ocimum , antimicrobial , vibrio vulnificus , food science , essential oil , vibrio parahaemolyticus , biology , traditional medicine , botany , microbiology and biotechnology , bacteria , medicine , genetics
Species of the Vibrio genus are commonly reported as agents of food poisoning outbreaks associated with fish consumption. The objective of this study was to assess the antimicrobial activity of the essential oils of Origanum vulgare and Ocimum basilicum against Vibrio parahaemolyticus and Vibrio vulnificus, as well as to assess their addition to fillets of Mugil platanus and sensorial acceptance among consumers. The antimicrobial activity was analyzed by the disc diffusion test and minimal bactericidal concentration (MBC). M. platanus fillets, experimentally contaminated, were marinated for 24 hours in a solution containing 1.0% and 1.5% of essential oil of O. vulgare. For the sensory analysis, samples marinated in 1.5% of O. vulgare oil were prepared and offered to 100 testers. The oil of O. basilicum shows no antimicrobial activity, so its application would be ineffective; for such reason the subsequent tests were not performed. However, the essential oil of O. vulgare produced inhibition halo diameters ranging from 24.6 to 34.1 mm, on average, and the MBC ranging from 3.9% to 15.6%. When added to the product, the essential oil of O. vulgare eliminated the microorganisms that were experimentally inoculated. In the sensorial analysis, samples marinated in 1.5% of O. vulgare essential oil obtained an average of 6.82 of acceptance note among consumers.