Chemical composition of essential oils from Pantelleria Island autochthonous and naturalized spices and evaluation of their individual and combined antimicrobial activities

Tommaso La Mantia, Marcella Barbera, Raimondo Gaglio, Luca Settanni, Ines Lommatzsch, Alessio Ciminata

Risultato della ricerca: Article

Abstract

In this study, the antimicrobial activity of the essential oils (EOs) from Origanum majorana L. and Rosmarinus officinalis L. growing in Pantelleria (Sicily, Italy) were tested alone and in combination against some prokaryotic and eukaryotic food-borne pathogens. The chemical composition of the EOs as well as the minimum inhibitory concentrations (MIC) against the most sensitive strains were also determined. Both EOs showed interesting antimicrobial effects against all bacteria and yeasts tested. MIC was in the range 1.25-2.50 mu l/ml. Interestingly, O. majorana was particularly rich in thymol acetate, while carvacrol was present at very low percentages. Also R. officinalis EOs composition was different from rosemary collected in different areas, as being particularly rich in caryophyllene. Furthermore, the antimicrobial activity of the combination of O. majorana and R. officinalis EOs indicated their potential as food biopreservatives.
Lingua originaleEnglish
pagine (da-a)46-59
Numero di pagine14
RivistaCarpathian Journal of Food Science and Technology
Volume11
Stato di pubblicazionePublished - 2019

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Spices
Volatile Oils
spices
Islands
Rosmarinus
Origanum majorana
Origanum
essential oils
anti-infective agents
chemical composition
Rosmarinus officinalis
Microbial Sensitivity Tests
minimum inhibitory concentration
food biopreservatives
Sicily
Thymol
Oil and Gas Fields
Food
carvacrol
rosemary

All Science Journal Classification (ASJC) codes

  • Food Science

Cita questo

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title = "Chemical composition of essential oils from Pantelleria Island autochthonous and naturalized spices and evaluation of their individual and combined antimicrobial activities",
abstract = "In this study, the antimicrobial activity of the essential oils (EOs) from Origanum majorana L. and Rosmarinus officinalis L. growing in Pantelleria (Sicily, Italy) were tested alone and in combination against some prokaryotic and eukaryotic food-borne pathogens. The chemical composition of the EOs as well as the minimum inhibitory concentrations (MIC) against the most sensitive strains were also determined. Both EOs showed interesting antimicrobial effects against all bacteria and yeasts tested. MIC was in the range 1.25-2.50 mu l/ml. Interestingly, O. majorana was particularly rich in thymol acetate, while carvacrol was present at very low percentages. Also R. officinalis EOs composition was different from rosemary collected in different areas, as being particularly rich in caryophyllene. Furthermore, the antimicrobial activity of the combination of O. majorana and R. officinalis EOs indicated their potential as food biopreservatives.",
keywords = "Chemical composition, Essential oils combination, Foodborne pathogens, Origanum majorana, Rosmarinus officinalis",
author = "{La Mantia}, Tommaso and Marcella Barbera and Raimondo Gaglio and Luca Settanni and Ines Lommatzsch and Alessio Ciminata",
year = "2019",
language = "English",
volume = "11",
pages = "46--59",
journal = "Carpathian Journal of Food Science and Technology",
issn = "2066-6845",
publisher = "North University of Baia Mare",

}

TY - JOUR

T1 - Chemical composition of essential oils from Pantelleria Island autochthonous and naturalized spices and evaluation of their individual and combined antimicrobial activities

AU - La Mantia, Tommaso

AU - Barbera, Marcella

AU - Gaglio, Raimondo

AU - Settanni, Luca

AU - Lommatzsch, Ines

AU - Ciminata, Alessio

PY - 2019

Y1 - 2019

N2 - In this study, the antimicrobial activity of the essential oils (EOs) from Origanum majorana L. and Rosmarinus officinalis L. growing in Pantelleria (Sicily, Italy) were tested alone and in combination against some prokaryotic and eukaryotic food-borne pathogens. The chemical composition of the EOs as well as the minimum inhibitory concentrations (MIC) against the most sensitive strains were also determined. Both EOs showed interesting antimicrobial effects against all bacteria and yeasts tested. MIC was in the range 1.25-2.50 mu l/ml. Interestingly, O. majorana was particularly rich in thymol acetate, while carvacrol was present at very low percentages. Also R. officinalis EOs composition was different from rosemary collected in different areas, as being particularly rich in caryophyllene. Furthermore, the antimicrobial activity of the combination of O. majorana and R. officinalis EOs indicated their potential as food biopreservatives.

AB - In this study, the antimicrobial activity of the essential oils (EOs) from Origanum majorana L. and Rosmarinus officinalis L. growing in Pantelleria (Sicily, Italy) were tested alone and in combination against some prokaryotic and eukaryotic food-borne pathogens. The chemical composition of the EOs as well as the minimum inhibitory concentrations (MIC) against the most sensitive strains were also determined. Both EOs showed interesting antimicrobial effects against all bacteria and yeasts tested. MIC was in the range 1.25-2.50 mu l/ml. Interestingly, O. majorana was particularly rich in thymol acetate, while carvacrol was present at very low percentages. Also R. officinalis EOs composition was different from rosemary collected in different areas, as being particularly rich in caryophyllene. Furthermore, the antimicrobial activity of the combination of O. majorana and R. officinalis EOs indicated their potential as food biopreservatives.

KW - Chemical composition

KW - Essential oils combination

KW - Foodborne pathogens

KW - Origanum majorana

KW - Rosmarinus officinalis

UR - http://hdl.handle.net/10447/388555

UR - http://chimie-biologie.ubm.ro/carpathian_journal/Vol_11(2)_2019.pdf

M3 - Article

VL - 11

SP - 46

EP - 59

JO - Carpathian Journal of Food Science and Technology

JF - Carpathian Journal of Food Science and Technology

SN - 2066-6845

ER -