Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases

© 2018 Institute of Food Science and Technology. Antimicrobial activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils (GEO and HBEO, respectively) was evaluated in liquid vs. vapour phases. Diallyl disulphide and diallyl trisulphide in GEO while eugenol, caryophylle...

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Main Authors: Kittikoon Torpol, Pairote Wiriyacharee, Sujinda Sriwattana, Jurmkwan Sangsuwan, Witoon Prinyawiwatkul
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/48706
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-487062018-06-18T08:57:21Z Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases Kittikoon Torpol Pairote Wiriyacharee Sujinda Sriwattana Jurmkwan Sangsuwan Witoon Prinyawiwatkul Agricultural and Biological Sciences © 2018 Institute of Food Science and Technology. Antimicrobial activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils (GEO and HBEO, respectively) was evaluated in liquid vs. vapour phases. Diallyl disulphide and diallyl trisulphide in GEO while eugenol, caryophyllene and methyl eugenol in HBEO were predominant active compounds. Individually, GEO was highly effective in the vapour phase, showing the greatest antimicrobial activity (P ≤ 0.05) against Bacillus cereus and Staphylococcus aureus with complete inhibition, followed by Salmonella typhimurium and Pseudomonas fluorescens, but had no effect on Escherichia coli, Lactobacillus plantarum or Listeria monocytogenes. The combined GEO:HBEO (a 1:1 ratio) at 30 μL demonstrated inhibitive activity against all bacteria tested with complete inhibition against B. cereus and S. aureus. Minimum bactericidal concentration (MBC) of the combined oil was < 0.4% v/v, except for P. fluorescens requiring a higher MBC (1.5%, v/v). This study demonstrated potential of the combined GEO:HBEO to be used for food preservation applications. 2018-06-18T08:57:21Z 2018-06-18T08:57:21Z 2018-01-01 Journal 13652621 09505423 2-s2.0-85046036501 10.1111/ijfs.13799 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85046036501&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/48706
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
spellingShingle Agricultural and Biological Sciences
Kittikoon Torpol
Pairote Wiriyacharee
Sujinda Sriwattana
Jurmkwan Sangsuwan
Witoon Prinyawiwatkul
Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases
description © 2018 Institute of Food Science and Technology. Antimicrobial activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils (GEO and HBEO, respectively) was evaluated in liquid vs. vapour phases. Diallyl disulphide and diallyl trisulphide in GEO while eugenol, caryophyllene and methyl eugenol in HBEO were predominant active compounds. Individually, GEO was highly effective in the vapour phase, showing the greatest antimicrobial activity (P ≤ 0.05) against Bacillus cereus and Staphylococcus aureus with complete inhibition, followed by Salmonella typhimurium and Pseudomonas fluorescens, but had no effect on Escherichia coli, Lactobacillus plantarum or Listeria monocytogenes. The combined GEO:HBEO (a 1:1 ratio) at 30 μL demonstrated inhibitive activity against all bacteria tested with complete inhibition against B. cereus and S. aureus. Minimum bactericidal concentration (MBC) of the combined oil was < 0.4% v/v, except for P. fluorescens requiring a higher MBC (1.5%, v/v). This study demonstrated potential of the combined GEO:HBEO to be used for food preservation applications.
format Journal
author Kittikoon Torpol
Pairote Wiriyacharee
Sujinda Sriwattana
Jurmkwan Sangsuwan
Witoon Prinyawiwatkul
author_facet Kittikoon Torpol
Pairote Wiriyacharee
Sujinda Sriwattana
Jurmkwan Sangsuwan
Witoon Prinyawiwatkul
author_sort Kittikoon Torpol
title Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases
title_short Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases
title_full Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases
title_fullStr Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases
title_full_unstemmed Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases
title_sort antimicrobia activity of garlic (allium sativum l.) and holy basil (ocimum sanctum l.) essential oils applied by liquid vs. vapour phases
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85046036501&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/48706
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