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GC–MS Profiling of Naturally Extracted Essential Oils: Antimicrobial and Beverage Preservative Actions

The purpose of this study was to demonstrate the antimicrobial effects of natural essential oils (EO) and determine their preservative action. Eight natural essential oils were tested against Staphylococcus aureus, Escherichia coli, and Candida albicans representing gram positive, gram negative, and...

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Autores principales: El-Kased, Reham F., El-Kersh, Dina M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9605189/
https://www.ncbi.nlm.nih.gov/pubmed/36295021
http://dx.doi.org/10.3390/life12101587
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author El-Kased, Reham F.
El-Kersh, Dina M.
author_facet El-Kased, Reham F.
El-Kersh, Dina M.
author_sort El-Kased, Reham F.
collection PubMed
description The purpose of this study was to demonstrate the antimicrobial effects of natural essential oils (EO) and determine their preservative action. Eight natural essential oils were tested against Staphylococcus aureus, Escherichia coli, and Candida albicans representing gram positive, gram negative, and fungi, respectively. The plant materials were used in this study viz. Thymus vulgaris—thyme (TV), Mentha virdis (MV), Mentha longifolia (ML), Rosmarinus officinalis—rosemary (RO), Lavandula dentata—lavender (LD), Origanum majorana—oregano (OM), which belong to the Lamiaceae family. The other two plants were Cymbopogon citratus—lemon grass (family Poaceae) (CC), and Eucalyptus globulus (family Myrtaceae) (EG). Employing the disc diffusion susceptibility test, minimum inhibitory and minimum bactericidal concentrations were estimated for each oil, followed by the addition of oils to pasteurized apple juice after microbial induction. The results revealed that thyme oil showed the maximum zone of inhibition against all tested microbes enriched with monoterpenes class viz. eucalyptol (24.3%), thymol (17.4%), and γ-terpinene (15.2%). All other tested oils exhibited a concentration-dependent inhibition of growth and their MIC ranged from 0.1 to 100 µL/mL. The recorded minimum bactericidal concentration values were apparently double the minimum inhibitory concentration. The EO of Mentha virdis followed by Mentha longifolia showed maximum antimicrobial activity against the tested organisms in pasteurized apple juice. A gas chromatography–mass spectroscopy (GC–MS) analysis of lemon grass, thyme, and Mentha virdis essential oils showed their enrichment with monoterpenes class recording 97.10, 97.04, and 97.61%, respectively.
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spelling pubmed-96051892022-10-27 GC–MS Profiling of Naturally Extracted Essential Oils: Antimicrobial and Beverage Preservative Actions El-Kased, Reham F. El-Kersh, Dina M. Life (Basel) Article The purpose of this study was to demonstrate the antimicrobial effects of natural essential oils (EO) and determine their preservative action. Eight natural essential oils were tested against Staphylococcus aureus, Escherichia coli, and Candida albicans representing gram positive, gram negative, and fungi, respectively. The plant materials were used in this study viz. Thymus vulgaris—thyme (TV), Mentha virdis (MV), Mentha longifolia (ML), Rosmarinus officinalis—rosemary (RO), Lavandula dentata—lavender (LD), Origanum majorana—oregano (OM), which belong to the Lamiaceae family. The other two plants were Cymbopogon citratus—lemon grass (family Poaceae) (CC), and Eucalyptus globulus (family Myrtaceae) (EG). Employing the disc diffusion susceptibility test, minimum inhibitory and minimum bactericidal concentrations were estimated for each oil, followed by the addition of oils to pasteurized apple juice after microbial induction. The results revealed that thyme oil showed the maximum zone of inhibition against all tested microbes enriched with monoterpenes class viz. eucalyptol (24.3%), thymol (17.4%), and γ-terpinene (15.2%). All other tested oils exhibited a concentration-dependent inhibition of growth and their MIC ranged from 0.1 to 100 µL/mL. The recorded minimum bactericidal concentration values were apparently double the minimum inhibitory concentration. The EO of Mentha virdis followed by Mentha longifolia showed maximum antimicrobial activity against the tested organisms in pasteurized apple juice. A gas chromatography–mass spectroscopy (GC–MS) analysis of lemon grass, thyme, and Mentha virdis essential oils showed their enrichment with monoterpenes class recording 97.10, 97.04, and 97.61%, respectively. MDPI 2022-10-12 /pmc/articles/PMC9605189/ /pubmed/36295021 http://dx.doi.org/10.3390/life12101587 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
El-Kased, Reham F.
El-Kersh, Dina M.
GC–MS Profiling of Naturally Extracted Essential Oils: Antimicrobial and Beverage Preservative Actions
title GC–MS Profiling of Naturally Extracted Essential Oils: Antimicrobial and Beverage Preservative Actions
title_full GC–MS Profiling of Naturally Extracted Essential Oils: Antimicrobial and Beverage Preservative Actions
title_fullStr GC–MS Profiling of Naturally Extracted Essential Oils: Antimicrobial and Beverage Preservative Actions
title_full_unstemmed GC–MS Profiling of Naturally Extracted Essential Oils: Antimicrobial and Beverage Preservative Actions
title_short GC–MS Profiling of Naturally Extracted Essential Oils: Antimicrobial and Beverage Preservative Actions
title_sort gc–ms profiling of naturally extracted essential oils: antimicrobial and beverage preservative actions
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9605189/
https://www.ncbi.nlm.nih.gov/pubmed/36295021
http://dx.doi.org/10.3390/life12101587
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