The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
In-vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils
Abstract
Essential oils and their components are becoming increasingly popular as naturally occurring antimicrobial agents. In this work the chemical composition and the antimicrobial properties of Thymus essential oils and of their main components were determined. Three essential oils obtained from different species of Thymus growing wild in Sardinia and a commercial sample of Thymus capitatus oil were analysed. The essential oil components were identified by GC/MS analysis. The antimicrobial activity of the oils and components was determined against a panel of standard reference strains and multiple strains of food-derived spoilage and pathogenic bacteria, using a broth microdilution method. The GC/MS analysis showed that the major constituents of the oils were monoterpene hydrocarbons and phenolic monoterpenes, but the concentration of these compounds varied greatly among the oils examined. The results of the antimicrobial assay showed that essential oils extracted from Sardinian Thymus species have an antimicrobial activity comparable to the one observed in other thyme oils. It seems also confirmed that the antimicrobial properties of thyme essential oils are mainly related to their high phenolic content. Among the single compounds tested carvacrol and thymol turned out to be the most efficient against both reference strains and food-derived bacteria. The results of this study confirmed the possibility of using thyme essential oils or some of their components in food systems to prevent the growth of foodborne bacteria and extend the shelf-life of processed foods.
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Citations
Cites
Antibacterial activity of some essential oil components against five foodborne pathogens
Kim, J., Marshall, M. R., & Wei, C.-I. (1995) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00059a013 · Cited by 892 · cited 2×
“…these activities have long been suggested in humans and animals, but only in the last years has it been reported that some essential oils are capable of inhibiting foodborne bacteria and extending the shelf-life of processed food (Conner and Beuchat 1984; Kim et al. 1995; Smith-Palmer et al. 1998).”
Background
Cited by
Essential oils: Their antibacterial properties and potential applications in foods—A review
Burt, S. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.03.022 · Cited by 10,488
Hyldgaard, M., Mygind, T., & Meyer, R. L. (2012) · Frontiers in Microbiology · doi:10.3389/fmicb.2012.00012 · Cited by 2,191
Dhifi, W., Bellili, S., Jazi, S., Bahloul, N., & Mnif, W. (2016) · Medicines · doi:10.3390/medicines3040025 · Cited by 1,308
Application of natural antimicrobials for food preservation
Tiwari, B. K., Valdramidis, V. P., O’ Donnell, C. P., Muthukumarappan, K., Bourke, P., & Cullen, P. J. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf900668n · Cited by 851
Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7
Burt, S. A., & Reinders, R. D. (2003) · Letters in Applied Microbiology · doi:10.1046/j.1472-765x.2003.01285.x · Cited by 799
Metadata
- Authors
- Cosentino, S., Tuberoso, C. I. G., Pisano, B., Satta, M., Mascia, V., Arzedi, E., & Palmas, F.
- Venue
- Letters in Applied Microbiology
- Publisher
- Oxford University Press (OUP)
- Published
- 1999-08
- Volume
- 29
- Issue
- 2
- Pages
- 130-135
- ISSN
- 0266-8254 (ISSN-L)
- 1365-2673
- OpenAlex
- W2047819753
- Cited by
- 1,055
- References
- 1
- FWCI
- 9.50
- Type
- journal article
- Language
- en
- Open access
- closed
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- The paper
- Cosentino, S., Tuberoso, C. I. G., Pisano, B., Satta, M., Mascia, V., Arzedi, E., & Palmas, F. (1999). In-vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils. Letters in Applied Microbiology. https://doi.org/10.1046/j.1472-765x.1999.00605.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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