Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens
Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens
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DOI：
10.1021/jf049033e
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发表时间：
2004-12-29
影响因子：
6.1
通讯作者：
Evrendilek, GA
中科院分区：
文献类型：
--
作者：
Dadalioglu, I;Evrendilek, GA
研究了土耳其牛至挥发油的化学成分和抑菌作用。施瓦茨和P. H. Davis）、月桂（月桂（Laurus nobilis L.）西班牙熏衣草（Lavandula stoechas subsp. stoechas L.），和茴香（Foeniculum vulgare Mill.）对大肠杆菌O 157：H7、单核细胞增生李斯特菌、鼠伤寒沙门氏菌和金黄色葡萄球菌的抑制作用。在将精油以0（对照）、5、10、20、30、40、50和80穆尔/mL的剂量施加到食源性病原体上后，对所得到的存活细胞数进行计数。结果表明，所有挥发油对供试菌均表现出很强的抑菌活性（P < 0.05）。气相色谱-质谱联用分析表明，香芹酚（68.23%）、1，8-桉叶素（60.72%）、小茴香酮（55.79%）和反式茴香脑（85.63%）分别是土耳其牛至、月桂、西班牙熏衣草和小茴香精油中的主要成分。
Chemical compositions and inhibitory effects of essential oils of Turkish oregano (Origanum minutiflorum O. Schwarz & P. H. Davis), bay laurel (Laurus nobilis L.), Spanish lavender (Lavandula stoechas subsp. stoechas L.), and fennel (Foeniculum vulgare Mill.) on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus were determined. After the essential oils were applied on the foodborne pathogens at doses of 0 (control), 5, 10, 20, 30, 40, 50, and 80 muL/mL, the resultant numbers of cells surviving were counted. Results revealed that all essential oils exhibited a very strong antibacterial activity against the tested bacteria (P < 0.05). Gas chromatography-mass spectrophotometry analyses revealed that carvacrol (68.23%), 1,8-cineole (60.72%), fenchone (55.79%), and trans-anethole (85.63%) were the predominant constituents in Turkish oregano, bay laurel, Spanish lavender, and fennel essential oils, respectively.