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Publication Date: 2009-12-18
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Ardila Q., M. I. ., Vargas A., A. F., Pérez C., J. E., & Mejía G., L. F. (2009). Preliminary test of the antibacterial activity of the Allium sativum, Coriandrum sativum, Eugenia caryophyllata, Origanum vulgare, Rosmarinus Officinalis and Thymus vulgaris extracts against Clostridium perfringens. Biosalud, 8, 47–57. Retrieved from https://ucaldas.metarevistas.org/index.php/biosalud/article/view/5523
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Abstract
The antibacterial activity against Clostridium perfringens (ATCC: 13124) of essential oils and extracts obtained from Allium sativum (garlic), Coriandrum sativum (coriander), Eugenia Caryophyllata (clove), Origanum vulgare (oregano), Rosmarinus officinalis (rosemary) and Thymus vulgaris (thyme) tested by means of the Kirby Bauer method in SPS agar, using vancomicine as the control. The extracts obtained by the lixiviation method from Origanum vulgare and Thymus vulgaris do not show inhibition, whereas the other extracts had minimal bacteriostatical concentrations between 16 to 63 μl/ml. The E. caryophyllata ethanolic extract and essential oil presented a lower minimal inhibitory concentration (250 μl/ml). Important variations in the inhibitory capacity of the extracts and essential oils were observed, regarding studies carried out by other research groups in the world, few worked with Clostridium perfringes.
References
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Milos, M; Mastelic, J; Jerkovic, I. Chemical composition and antioxidant effect of glycosidically bound volatile compounds from oregano (Origanum vulgare L. ssp. hirtum). Food Chem 2000;71:79-83.
Chaibi, A. Inhibition of Germination and vegetative growth of Bacillus cereus T and C. botulinum 62A spores by essentials oils. Food Chemistry 1997;14:161-164.
Savitri, A. Effect of spices on in Vitro gas production by C. Perfringens. Food microbiology 1986;3:195-199.
Nevas, M. Antibacterial effiency of finnish Spice Essentials oils against pathogenic and spoilage bacteria. Journal of Food protection 2004;67:199-202.
Baratta, M. Chemical composition, antimicrobial and antoxidative activity of laurel, sage, rosemary, oregano and coriander essential oils. Journal of Essential oils research 1998;16:618-627.
Ultee, A. Bactericidal activity of carvacol towards the foodborne pathogen Bacillus cereus. Journal of applied microbiology 1998;85:211-218.
Packiyasothy, E.V and Kyle, S. Antimicrobial properties of some herb essentials oil. Food Australia 2002;54:384-387.
Singh, G. Antioxidative and Antibacterial potencials of essentials oils and extracts isolate from various spices materials. Journal of Food safety 2005;25:130-145.
Winward, GP; Avery, L.M; Stephenson, T; Jefferson, B. Essential oils for disinfection of grey water. Water research 2008;42:2260-2268.
Bakkali, F; Averbeck, S; Averbeck, D; Idaomar, M. Biological effects of essential oils. Food and chemical toxicology 2008;46:446-475.
Burt, S. Essential oils: their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology 2004;94:223-253.
Matasyoh, J.C; Maiyo, Z.C.; Ngure, R.M; Chepkorir, R. Chemical composition and antimicrobial activity of essential oil of Coriandrim sativum. Food Chemestry 2009;113:526-529.
Burdock, G.A; Garabin, I.G. Safety of Coriander (Coriandrum sativum L.) essential oil as food ingredient. Food and Chemical Toxicology 2009;47:22-34.
Delaquis, P.J; Stanich, K; Girard, B; Mazza, G. Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. International Journal of Food Microbiology 2002;74:101-109.
Shan, B; Zhong C, Y; Brooks, J.D; Corke, H. The in vitro antibacterial activity of dietary spice and medicinal herb extracts. International Journal of Food Microbiology 2007;117:112-119.
Benkeblia, N. Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum) Lebensm.-Wiss. U.-Technol 2004;37:263-268.
Packiyasothy, E.V; Kyle, S. Antimicrobial properties of some herb essential oils. Food Australia 2002;54:384-387.
Meer, R.R; Songer, J.G; Park, D.L. Human disease associated with Clostridium perfringens enterotoxin Rev Environ Contam Toxicol 1997;150:75-94.
Hatheway, C.L. Toxigenic Clostridia. Clin Microbiol Rev 1990;3:66-98.
Rodríguez, E; Gamboa, M.M; Vargas, P. Clostridium perfringens en carnes crudas y cocidas y su relación con el ambiente en Costa Rica. Archivos Latinoamericanos de Nutrición, 2002. 52: 155-159
Marín O, A.M; López Z, C.A; Pérez C, J.E; Isaza M, G. Actividad antifúngica de los extractos acuosos de Baccharis trinervis, Baccharis latifolia y Solanum dolichosepalum. Biosalud 2006;5:51-59.
Loeffier, J; stevens, D.A. Atifungal drug resistance. Clin infect dis 2003;6:31-41.
Martínez C, V. Cilantro (Coriandrum sativum) [Internet]; 2007. Disponible en: http://www.botanicalonline.com/medicinals/ cilantro.Coriandrumsativum.htm. Consultado Mayo 22 de 2007.
Euroresidentes. Romero (Rosmarinus officinalis) [Internet]; 2007. Disponible en: http://www.euroresidentes.com/Alimentos/hierbas/romero.htm. Consultado Abril 12 de 2007.
Markowitz, K ; Moynihan, M.L. ; Kim S, K. Biologic properties of Eugenol and Zinc oxide-eugenol. Oral Surg Oral Med Oral Pathol 1992;73:29-39.
González E, R. Eugenol: propiedades farmacológicas y toxicológicas. Ventajas y desventajas de su uso. Rev. Cubana Estomatol 2002;39:139-156.
López L, M., Tomillo propiedades farmacológicas e indicaciones terapéuticas. Rev Of Farm 2006;25:74-77.
Albado P, E; Sáez F, G y Ataucusi S, G. Composición química y actividad antibacteriana del aceite esencial del Origanum vulgare (orégano). Rev Med Hered 2001;12:16-19.
Hersch-M, P, Leaños-M, B.E, Solórzano-S., F. Antibacterial effects of commercial essential oils over locally prevalent pathogenic strains in Mexico. Fitoterapia 2005;76:453- 457.
Dimitrijevic, S.I; Mihajlovski, K.R; Antonovic, D .G; Milanovic-S, M.R; Mijin, D.Z. A study of the synergistic antilisterial effects of a sub-lethal dose of lactic acid and essential oils from Thymus vulgaris L, Rosmarinus officinalis L and Origanum vulgare L. Food Chemistry, 2007.104:774-782.
Eurorresidentes. Romero (Rosmarinus officinalis) [Internet]; 2007. Disponible en: http://www.eurorresidentes.com/Alimentos/hierbas/hierbas.htm. Consultado Abril 12 de 2007.
Natura. Aceite Orgánico de Romero [Internet]; 2007. Disponible en: http://fuentenatura.com/rosmarinus_officinalis.html. Consultado Mayo 22 de 2007.
Carnilac. Métodos para la desinfección de los conservadores más antiguos: Especias y condimentos [Internet]. 2006 Disponible en: http://www.alfa-editores.com/carnilac/Dic2005 Enero2006/ACTUALIDADESMetodos.pdf.. Consultado abril 12 del 2007
Pascual, M.E; Slowing, K; Carretero, E; Sánchez M, D; Villar, A. Lippia: traditional uses, chemistry and pharmacology: A review. J. Ethnopharmacol 2001;76:201-214.
Milos, M; Mastelic, J; Jerkovic, I. Chemical composition and antioxidant effect of glycosidically bound volatile compounds from oregano (Origanum vulgare L. ssp. hirtum). Food Chem 2000;71:79-83.
Chaibi, A. Inhibition of Germination and vegetative growth of Bacillus cereus T and C. botulinum 62A spores by essentials oils. Food Chemistry 1997;14:161-164.
Savitri, A. Effect of spices on in Vitro gas production by C. Perfringens. Food microbiology 1986;3:195-199.
Nevas, M. Antibacterial effiency of finnish Spice Essentials oils against pathogenic and spoilage bacteria. Journal of Food protection 2004;67:199-202.
Baratta, M. Chemical composition, antimicrobial and antoxidative activity of laurel, sage, rosemary, oregano and coriander essential oils. Journal of Essential oils research 1998;16:618-627.
Ultee, A. Bactericidal activity of carvacol towards the foodborne pathogen Bacillus cereus. Journal of applied microbiology 1998;85:211-218.
Packiyasothy, E.V and Kyle, S. Antimicrobial properties of some herb essentials oil. Food Australia 2002;54:384-387.
Singh, G. Antioxidative and Antibacterial potencials of essentials oils and extracts isolate from various spices materials. Journal of Food safety 2005;25:130-145.
Winward, GP; Avery, L.M; Stephenson, T; Jefferson, B. Essential oils for disinfection of grey water. Water research 2008;42:2260-2268.
Bakkali, F; Averbeck, S; Averbeck, D; Idaomar, M. Biological effects of essential oils. Food and chemical toxicology 2008;46:446-475.
Burt, S. Essential oils: their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology 2004;94:223-253.
Matasyoh, J.C; Maiyo, Z.C.; Ngure, R.M; Chepkorir, R. Chemical composition and antimicrobial activity of essential oil of Coriandrim sativum. Food Chemestry 2009;113:526-529.
Burdock, G.A; Garabin, I.G. Safety of Coriander (Coriandrum sativum L.) essential oil as food ingredient. Food and Chemical Toxicology 2009;47:22-34.
Delaquis, P.J; Stanich, K; Girard, B; Mazza, G. Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. International Journal of Food Microbiology 2002;74:101-109.
Shan, B; Zhong C, Y; Brooks, J.D; Corke, H. The in vitro antibacterial activity of dietary spice and medicinal herb extracts. International Journal of Food Microbiology 2007;117:112-119.
Benkeblia, N. Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum) Lebensm.-Wiss. U.-Technol 2004;37:263-268.
Packiyasothy, E.V; Kyle, S. Antimicrobial properties of some herb essential oils. Food Australia 2002;54:384-387.
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