Synergistic antimicrobial activity of two binary combinations of marjoram, lavender, and wild thyme essential oils
| Autor: | Wessal Ouedrhiri, Balouiri Mounyr, Hassane Greche, Sandrine Moja, El Houssaine Harki |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
0301 basic medicine Preservative biology Lavender Chemistry 030106 microbiology Context (language use) Origanum biology.organism_classification Antimicrobial 01 natural sciences Thymus serpyllum Lavandula dentata 03 medical and health sciences Minimum inhibitory concentration Botany Food science 010606 plant biology & botany Food Science |
| Zdroj: | International Journal of Food Properties. 20:3149-3158 |
| ISSN: | 1532-2386 1094-2912 |
| DOI: | 10.1080/10942912.2017.1280504 |
| Popis: | The combination of essential oils (EOs) is a novel alternative to improve their preservative effects and to reduce their organoleptic impact in food. In this context, this work aims to investigate the antibacterial combined effect of two EOs combinations through the calculation of the fractional inhibitory concentration index. The combinations tested consists of Lavandula dentata/Origanum majorana EOs and Thymus serpyllum/Origanum majorana EOs. Their chemical compositions were identified by CG/MS analyses. The main compounds of O. majorana EO were (-) - terpinene-4-ol and trans-4-thujanol. Those of L. dentata EO were β-pinene and 1,8-cineole, and those of T. serpyllum EO were p-cymene and γ-terpinene. Regarding the outcomes, results highlighted partial synergistic and additive interactions. Two combinations of marjoram and thyme EOs had antibacterial activities against S. aureus. The first one corresponded to the quarter of the minimum inhibitory concentration of marjoram and half that of thyme. T... |
| Databáze: | OpenAIRE |
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