| Title: | Orange essential oils antimicrobial activities against Salmonella spp |
| Author(s): | O'Bryan CA; Crandall PG; Chalova VI; Ricke SC; |
| Address: | "Center for Food Safety-IFSE and Food Science Dept., 2650 Young Ave., Univ. of Arkansas, Fayetteville, AR 72704, USA" |
| DOI: | 10.1111/j.1750-3841.2008.00790.x |
| ISSN/ISBN: | 0022-1147 (Print) 0022-1147 (Linking) |
| Abstract: | "Seven citrus essential oils (EOs) were screened by disc diffusion assay for their antibacterial act against 11 serotypes/strains of Salmonella. The 3 most active oils were selected to determine the minimal inhibitory concentration (MIC) against the same Salmonella. Orange terpenes, single-folded d-limonene, and orange essence terpenes all exhibited inhibitory activity against the Salmonella spp. on the disc diffusion assay. EOs were stabilized in broth by the addition of 0.15% (w/v) agar for performance of the MIC tests. Orange terpenes and d-limonene both had MICs of 1%. The most active compound, terpenes from orange essence, produced an MIC that ranged from 0.125% to 0.5% against the 11 Salmonella tested. Gas chromatography-mass spectrometry (GC/MS) analysis revealed that this orange essence oil was composed principally of d-limonene, 94%, and myrcene at about 3%. EOs from citrus offer the potential for all natural antimicrobials for use in improving the safety of organic or all natural foods" |
| Keywords: | "Anti-Bacterial Agents/analysis/*pharmacology Citrus sinensis/*chemistry Colony Count, Microbial Consumer Product Safety Dose-Response Relationship, Drug Food Contamination/analysis/prevention & control Food Handling/methods Food Preservation/*methods Food;" |
| Notes: | "MedlineO'Bryan, C A Crandall, P G Chalova, V I Ricke, S C eng Research Support, Non-U.S. Gov't Research Support, U.S. Gov't, Non-P.H.S. 2009/02/26 J Food Sci. 2008 Aug; 73(6):M264-7. doi: 10.1111/j.1750-3841.2008.00790.x" |
