Sat, Oct 12, 2024
[Archive]
.png)
Volume 2, Issue 4 (9-2017)
jhehp 2017, 2(4): 220-225 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Barkhori-Mehni S, Khanzadi S, Hashemi M, Azizzadeh M. Antibacterial Activity of Zataria multiflora Boiss Essential Oil against Some Fish Spoilage Bacteria. jhehp 2017; 2 (4) :220-225
URL: http://jhehp.zums.ac.ir/article-1-125-en.html
URL: http://jhehp.zums.ac.ir/article-1-125-en.html
Antibacterial Activity of Zataria multiflora Boiss Essential Oil against Some Fish Spoilage Bacteria
1- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
2- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
3- Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
2- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
3- Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
Abstract: (10293 Views)
Background: The aim of this study was to investigate antimicrobial effect of Zataria multiflora Boiss essential oil (EO) against six fish spoilage bacteria for evaluation of its potential utilization in the preservation of minimally processed fish products.
Methods: Firstly, GC-MS analysis of the EO was performed to determine its chemical composition. Then, antibacterial effect of the EO in a range of 0.031 to 4 mg/ml was tested against different fish spoilage bacteria such as Aeromonas hydrophila, Pseudomonas aeruginosa, Pseudomonas fluorescens, Shewanella putrefaciens, Escherichia coli and Bacillus subtilis by broth microdilution method to determine minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations.
Results: GC-MS results showed that phenolic components such as carvacrol (51.55%) and thymol (25.49%) were predominant constituents of the EO. Zataria multiflora Boiss EO exhibited strong antimicrobial activity against all tested bacteria. Shewanella Putrefaciens was the most sensitive bacteria with MBC value of 0. 5 mg/ml.
Conclusion: According to the results, this EO could be used as an important natural alternative to prevent bacterial growth in food specially seafood products to preserve them against bacterial spoilage.
Methods: Firstly, GC-MS analysis of the EO was performed to determine its chemical composition. Then, antibacterial effect of the EO in a range of 0.031 to 4 mg/ml was tested against different fish spoilage bacteria such as Aeromonas hydrophila, Pseudomonas aeruginosa, Pseudomonas fluorescens, Shewanella putrefaciens, Escherichia coli and Bacillus subtilis by broth microdilution method to determine minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations.
Results: GC-MS results showed that phenolic components such as carvacrol (51.55%) and thymol (25.49%) were predominant constituents of the EO. Zataria multiflora Boiss EO exhibited strong antimicrobial activity against all tested bacteria. Shewanella Putrefaciens was the most sensitive bacteria with MBC value of 0. 5 mg/ml.
Conclusion: According to the results, this EO could be used as an important natural alternative to prevent bacterial growth in food specially seafood products to preserve them against bacterial spoilage.
Type of Study: Original Article |
Subject:
Food Safety and Hygiene
Received: 2017/06/25 | Accepted: 2017/08/5 | Published: 2017/09/21
Received: 2017/06/25 | Accepted: 2017/08/5 | Published: 2017/09/21
References
1. Ehsani A, Hashemi M, Naghibi SS, Mohammadi S, Khalili Sadaghiani S. Properties of Bunium persicum Essential Oil and its Application in Iranian White Cheese Against Listeria Monocytogenes and Escherichia coli O157: H7. J Food Saf. 2016; 36(4): 563–70. [Crossref]
2. Akhondzadeh Basti A, Aminzare M, Razavi Rohani S, Khanjari A, Noori N, Jebelli Javan A, et al. The Combined Effect of Lysozyme and Zataria multiflora Essential Oil on Vibrio parahaemolyticus. J Med Plants. 2014; 2(50): 27-34.
3. Amin Zare M, Razavi Rohani SM, Raeisi M, Javadi Hosseini SH, Hashemi M. Antibacterial effects of monolaurin, sorbic acid and potassium sorbate on Staphylococcus aureus and Escherichia coli. J Food Qual Hazards Control. 2014; 1(2): 52-5.
4. Aslim B, Yucel N. In Vitro Antimicrobial Activity of Essential Oil from Endemic Origanum minutiflorum on Ciprofloxacin-Resistant Campylobacter Spp. Food Chem. 2008; 107(2): 602-6. [Crossref]
5. Fernández-Agulló A, Pereira E, Freire M, Valentao P, Andrade P, González-Álvarez J, et al. Influence of Solvent on the Antioxidant and Antimicrobial Properties of Walnut (Juglans Regia L.) Green Husk Extracts. Ind Crops Prod. 2013; 42: 126-32. [Crossref]
6. Hyldgaard M, Mygind T, Meyer RL. Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components. PMC. 2012; 3: 12. [Crossref]
7. Hoque MM, Inatsu M, Juneja V, Kawamoto S. Antimicrobial Activity of Cloves and Cinnamon Extracts against Food borne Pathogens and Spoilage Bacteria and Inactivation of Listeria monocytogenes in Ground Chicken Meat with their Essential Oils. Rep Natʼl Food Res Inst. 2008; 72: 9-21.
8. Bakkali F, Averbeck S, Averbeck D, Idaomar M. Biological Effects of Essential Oils–A Review. Food Chem Toxicol. 2008; 46(2): 446-75. [Crossref]
9. Moradi M, Hassani A, Ehsani A, Hashemi M, Raeisi M, Naghibi S. Phytochemical and Antibacterial Properties of Origanum vulgare ssp. Gracile Growing Wild in Kurdistan Province of Iran. J Food Qual Hazards Control. 2014; 1(4): 120-4.
10. Jamshidi A, Khanzadi S, Azizi M, Azizzadeh M, Hashemi M. Modeling the Growth of Staphylococcus aureus as Affected by Black Zira (Bunium persicum) Essential Oil, Temperature, pH and Inoculum Levels. Vet Res Forum. 2014; 5(2): 107-14.
11. Arcila-Lozano CC, Loarca-Pina G, Lecona-Uribe S, González de ME. Oregano: Properties, Composition and Biological Activity. Arch Latinoam Nutr. 2004; 54(1): 100-11.
12. Celiktas OY, Kocabas EH, Bedir E, Sukan FV, Ozek T, Baser K. Antimicrobial Activities of Methanol Extracts and Essential Oils of Rosmarinus officinalis, Depending on Location and Seasonal Variations. Food Chem. 2007; 100(2): 553-9. [Crossref]
13. Ehsani A, Jasour MS, Hashemi M, Mehryar L, Khodayari M. Zataria multiflora Boiss Essential Oil and Sodium Acetate: How They Affect Shelf Life of Vacuum‐Packaged Trout Burgers. Int J Food Sci Technol. 2014; 49(4): 1055-62. [Crossref]
14. Raeisi M, Tabaraei A, Hashemi M, Behnampour N. Effect of Sodium Alginate Coating Incorporated with Nisin, Cinnamomum zeylanicum, and Rosemary Essential Oils on Microbial Quality of Chicken Meat and Fate of Listeria monocytogenes during Refrigeration. Int J Food Microbiol. 2016; 238: 139-45. [Crossref]
15. Tajik H, Aminzare M, Mounesi Raad T, Hashemi M, Hassanzadazar H, Raeisi M, et al. Effect of Zataria multiflora Boiss Essential Oil and Grape Seed Extract on the Shelf life of Raw Buffalo Patty and Fate of Inoculated Listeria monocytogenes. J Food Process Preserv. 2015; 39(6): 3005-13. [Crossref]
16. Hashemi M, Ehsani A, Jazani NH, Aliakbarlu J, Mahmoudi R. Chemical Composition and In Vitro Antibacterial Activity of Essential Oil and Methanol Extract of Echinophora platyloba DC Against Some of Food-Borne Pathogenic Bacteria. Vet Res Forum. 2013; 4(2): 123-7.
17. Boskovic M, Zdravkovic N, Ivanovic J, Janjic J, Djordjevic J, Starcevic M, et al. Antimicrobial Activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) Essential Oils Against Some Food-Borne Microorganisms. Procedia Food Sci. 2015; 5: 18-21. [Crossref]
18. Kovacevic J, Chebira A. Life beyond Bases: The Advent of Frames. IEEE Signal Process Mag. 2007; 24(4): 86-104. [Crossref]
19. Hashemi M, Ehsani A, Afshari A, Aminzare M, Raeisi M. Chemical Composition and Antifungal Effect of Echinophora platyloba Essential Oil Against Aspergillus flavus, Penicillium expansum and Fusarium graminearum. J Chem Health Risks. 2016; 6(2) 91-7.
20. Raeisi M, Tajik H, Aliakbarlu J, Mirhosseini SH, Hosseini SMH. Effect of Carboxymethyl Cellulose-Based Coatings Incorporated with Zataria multiflora Boiss. Essential Oil and Grape Seed Extract on the Shelf Life of Rainbow Trout Fillets. LWT- Food Sci Technol. 2015; 64(2): 898-904. [Crossref]
21. Hussain AI, Anwar F, Sherazi STH, Przybylski R. Chemical Composition, Antioxidant and Antimicrobial Activities of Basil (Ocimum basilicum) Essential Oils Depends on Seasonal Variations. Food Chemistry. 2008; 108(3): 986-95. [Crossref]
22. Lambert R, Skandamis PN, Coote PJ, Nychas GJ. A Study of the Minimum Inhibitory Concentration and Mode of Action of Oregano Essential Oil, Thymol and Carvacrol. J Appl Microbiol. 2001; 91(3): 453-62. [Crossref]
23. Raeisi M, Hashemi M, Aminzare M, Sadeghi M, Jahani T, Keshavarzi H, et al. Comparative Evaluation of Phytochemical, Antioxidant, and Antibacterial Properties from the Essential Oils of Four Commonly Consuming Plants in Iran. J Food Qual Hazards Control. 2016; 3(3): 107-13.
24. Raeisi M, Tajik H, Aminzare M, Sangin Abadi S, Yarahmadi A, Yarahmadi E, et al. The Role of Nisin, Monolaurin, and EDTA in Antibacterial Effect of Rosmarinus offcinalis L. and Cinnamomum Zeylanicum Blume Essential Oils on Foodborne Pathogens. J Essent Oil Bear Plants. 2016; 19(7):1709-20. [Crossref]
25. Almajano MP, Carbo R, Jiménez JAL, Gordon MH. Antioxidant and Antimicrobial Activities of Tea Infusions. Food Chem. 2008; 108(1): 55-63. [Crossref]
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
© 2024 The Author(s)
