Effects of oregano cinnamon and sweet fennel essential oils and their blends on foodborne microorganisms


Citation

Melo N. R., . and Ventura L. A. F., . and Costa B. S., . and Ribeiro-Santos R., . and Santos D. C., . Effects of oregano cinnamon and sweet fennel essential oils and their blends on foodborne microorganisms. pp. 540-544. ISSN 2231-754

Abstract

Essential oils (EO) have stood out for their potential application as antimicrobial agents playing an important role in ensuring food quality and safety. In addition the synergistic effect of EO blends can improve action spectrum for more effective applications. The purpose of this research was to evaluate the in vitro antimicrobial activity of oregano sweet fennel and cinnamon EOs and their blends against the pathogenic bacteria Escherichia coli and Staphylococcus aureus and the fungus Penicillium spp. The antimicrobial activity was determined by the diskdiffusion method at both microbial optimal growth temperature and refrigeration temperature. Different EO volumes were investigated and an effective inhibition was observed for the concentration of 3 L. Oregano EO has proven to be effective in all assays when compared to the EO combinations.


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Abstract

Essential oils (EO) have stood out for their potential application as antimicrobial agents playing an important role in ensuring food quality and safety. In addition the synergistic effect of EO blends can improve action spectrum for more effective applications. The purpose of this research was to evaluate the in vitro antimicrobial activity of oregano sweet fennel and cinnamon EOs and their blends against the pathogenic bacteria Escherichia coli and Staphylococcus aureus and the fungus Penicillium spp. The antimicrobial activity was determined by the diskdiffusion method at both microbial optimal growth temperature and refrigeration temperature. Different EO volumes were investigated and an effective inhibition was observed for the concentration of 3 L. Oregano EO has proven to be effective in all assays when compared to the EO combinations.

Additional Metadata

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Item Type: Article
AGROVOC Term: Essential oils
AGROVOC Term: Essential oil plants
AGROVOC Term: Oregano
AGROVOC Term: Fennel
AGROVOC Term: Cinnamon
AGROVOC Term: Blending
AGROVOC Term: Antimicrobial properties
AGROVOC Term: Pathogenic bacteria
AGROVOC Term: Escherichia coli
AGROVOC Term: Staphylococcus aureus
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:29
URI: http://webagris.upm.edu.my/id/eprint/24677

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