Orange essential oils antimicrobial activities against Salmonella spp.
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.
O'Bryan
C A
CA
Center for Food Safety-IFSE and Food Science Dept., 2650 Young Ave., Univ. of Arkansas, Fayetteville, AR 72704, USA.
Crandall
P G
PG
Chalova
V I
VI
Ricke
S C
SC
D000900:Anti-Bacterial Agents / Q000032:analysis / Q000494:pharmacology*; D032084:Citrus sinensis / Q000737:chemistry*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004305:Dose-Response Relationship, Drug; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control; D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D008826:Microbial Sensitivity Tests; D009822:Oils, Volatile / Q000032:analysis / Q000494:pharmacology*; D012475:Salmonella / Q000187:drug effects* / Q000254:growth & development
D000900:Anti-Bacterial Agents; D005520:Food Preservatives; D009822:Oils, Volatile