Antibacterial activity of essential oils from plants of the genus Origanum

被引：108

作者：

Stefanakis, Michalis K. ^{[1
]}

Touloupakis, Eleftherios ^{[1
]}

Anastasopoulos, Elias ^{[2
]}

Ghanotakis, Dimitrios ^{[1
]}

Katerinopoulos, Haralambos E. ^{[1
]}

Makridis, Pavlos ^{[3
]}

机构：

[1] Univ Crete, Dept Chem, Iraklion 71003, Crete, Greece

[2] Technol & Educ Inst Larissa, Dept Plant Prod, Plant Biotechnol Lab, Larisa 41110, Greece

[3] Hellen Ctr Marine Res, Inst Aquaculture, Iraklion 71003, Crete, Greece

来源：

FOOD CONTROL | 2013年 / 34卷 / 02期

关键词：

Food control; Origanum; Essential oils; Antimicrobial activity; PATHOGEN BACILLUS-CEREUS; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITIES; CHEMICAL-COMPOSITION; L; CARVACROL; EXTRACTS; FOODS;

D O I：

10.1016/j.foodcont.2013.05.024

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, three plant species, members of the family of Lamiaceae and the genus Origanum, namely, Origanum vulgare subsp. hirtum, Origanum onites L., and Origanum marjorana L. were studied for their chemical composition and antibacterial activity. Essential oils of these plants were received by means of micro-steam distillation and their components were analyzed by gas chromatography and mass spectrometry (GC-EIMS). The major components identified in all three species are carvacrol and thymol. The oils were assayed as potential food control antimicrobial agents. In vitro studies showed that the essential oils showed strong antimicrobial activity against 5 bacterial and 1 yeast strains. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：539 / 546

页数：8

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