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Antimicrobial properties of some essential oils against some pathogenic microorganisms

Author

Listed:
  • Nazan Celikel

    (Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Turkey)

  • Gökhan Kavas

    (Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Turkey)

Abstract

Investigations were carried out to assess the efficiency of five plant essential oils: thyme, myrtle, laurel, sage, and orange oils as natural food preservatives. The effect of the plant essential oils against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Candida albicans at concentrations of 5-20 µl/disk (diameter 6 mm) and 0.5-3% (v/v) was studied in agar diffusion test medium and milk medium. The essential oils of these extracts exhibited markedly antibacterial and bacteriostatic activity, with thyme showing the highest inhibition and orange the lowest. However, with thyme extract, high inhibitory activity was observed for all tested concentrations, L. monocytogenes showed less sensitivity towards essential oil extracts.

Suggested Citation

  • Nazan Celikel & Gökhan Kavas, 2008. "Antimicrobial properties of some essential oils against some pathogenic microorganisms," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(3), pages 174-181.
    • Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:3:id:1603-cjfs
    DOI: 10.17221/1603-CJFS
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    Citations

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    Cited by:

    1. Diana Chrpová & Lenka Kouřimská & Michael Harry Gordon & Veronika Heřmanová & Iva Roubíčková & Jan Pánek, 2010. "Antioxidant activity of selected phenols and herbs used in diets for medical conditions," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(4), pages 317-325.
    2. Robert Rusinek & Rafał Rybczyński & Jerzy Tys & Marzena Gawrysiak- Witulska & Małgorzata Nogala-Kałucka & Aleksander Siger, 2012. "The process parameters for non-typical seeds during simulated cold deep oil expression," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(2), pages 126-134.
    3. Ivana Tlak Gajger & Iva Pavlović & Mirza Bojić & Ivan Kosalec & Siniša Srečec & Toni Vlainić & Josipa Vlainić, 2017. "Components responsible for antimicrobial activity of propolis from continental and Mediterranean regions in Croatian," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(5), pages 376-385.
    4. Anita Rokaityte & Gintare Zaborskiene & Irena Macioniene & Irmantas Rokaitis & Dalia Sekmokiene, 2016. "Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(1), pages 52-60.

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