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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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 |
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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 |
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© 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. |
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Kittikoon Torpol Pairote Wiriyacharee Sujinda Sriwattana Jurmkwan Sangsuwan Witoon Prinyawiwatkul |
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Kittikoon Torpol Pairote Wiriyacharee Sujinda Sriwattana Jurmkwan Sangsuwan Witoon Prinyawiwatkul |
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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 |
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2018 |
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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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