Citation
Doi N. M., . and Sae-Eaw A., . and Suppakul P., . and Chompreeda P., . Assessment of synergistic effects on antimicrobial activity in vapour- and liquidphase of cinnamon and oregano essential oils against Staphylococcus aureus. pp. 459-467. ISSN 2231-7546
Abstract
Staphylococcus aureus is an important human pathogen. In the present work the bacterial inhibition efficacy of cinnamon and oregano essential oils (EOs) was evaluated and compared by using a disc volatilisation assay and a 96-well microplate assay. The comprehensive synergistic effects of their combinations were also indicated for eleven possible mixtures of cinnamon and oregano EOs at six dilution concentrations in both assays. The inhibition zones in the vapourphase at the highest test concentration of EOs (160 L/L air) varied from 31.67 0.58 mm to 44.67 0.58 mm. The minimum inhibitory concentration (MIC) in the volatilisation assay was indicated at 5 L/L air when the ratios of cinnamon and oregano EOs were 8:2 and 9:1 which also showed strong synergistic activities (FIC 0.25). S. aureus was more sensitive to EOs in the vapour-phase than in the liquid-phase due to lower MICs in the vapour-phase. Time kill assays indicated that S. aureus was inhibited by oregano EO after exposure at 30 L/L for 120 min. The optimal combinations of the EOs in the vapour phase have potential for applications in medical development or food preservation.
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Abstract
Staphylococcus aureus is an important human pathogen. In the present work the bacterial inhibition efficacy of cinnamon and oregano essential oils (EOs) was evaluated and compared by using a disc volatilisation assay and a 96-well microplate assay. The comprehensive synergistic effects of their combinations were also indicated for eleven possible mixtures of cinnamon and oregano EOs at six dilution concentrations in both assays. The inhibition zones in the vapourphase at the highest test concentration of EOs (160 L/L air) varied from 31.67 0.58 mm to 44.67 0.58 mm. The minimum inhibitory concentration (MIC) in the volatilisation assay was indicated at 5 L/L air when the ratios of cinnamon and oregano EOs were 8:2 and 9:1 which also showed strong synergistic activities (FIC 0.25). S. aureus was more sensitive to EOs in the vapour-phase than in the liquid-phase due to lower MICs in the vapour-phase. Time kill assays indicated that S. aureus was inhibited by oregano EO after exposure at 30 L/L for 120 min. The optimal combinations of the EOs in the vapour phase have potential for applications in medical development or food preservation.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Staphylococcus |
| AGROVOC Term: | Staphylococcus aureus |
| AGROVOC Term: | Pathogens |
| AGROVOC Term: | Pathogenic bacteria |
| AGROVOC Term: | Inhibition |
| AGROVOC Term: | Essential oils |
| AGROVOC Term: | Cinnamon |
| AGROVOC Term: | Oregano |
| AGROVOC Term: | Synergistic effect |
| AGROVOC Term: | Disease control |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:54 |
| URI: | http://webagris.upm.edu.my/id/eprint/8072 |
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