Antimicrobial Potential of Cedrus deodara Essential Oil to Preservative Effect for the Vegetables and Fruits

Abstract

Abstract A unique species of pine, Cedrus deodara is known for its wood oil. Its traditional therapeutic use is mainly antibacterial and anti-inflammatory. The aim of this study was to investigate the antibacterial properties of Cedrus deodara essential oil (CDEO) obtained from the crushed wood. The antimicrobial activity of CDEO was evaluated against Gram-negative (G-) bacteria which included Pseudomonas aeruginosa CCM 1595, Salmonella enterica subs. enterica CCM 3807 and Gram-positive (G+) bacteria Yersinia enterocolitica CCM 5671. Listeria monocytogenes CCM 4699, Staphylococcus aureus subs. aureus CCM 2461 and Streptococcus consellatus CCM 4043 in vitro and in situ. The best antimicrobial activity for the disc diffusion method ranged from 4.67 to 9.67 mm and the minimum inhibitory concentration ranged from 1.48 to 5.44 mg.mL-1. The most effective antimicrobial effect was found against S. aureus and L. monocytogenes. The vapour phase used showed the best antimicrobial effect against P. aeruginosa in the kiwifruit model and L. monocytogenes in the banana model at a lower CDEO concentration of 62.5 µg.L-1 and against P. aeruginosa in the potato model and Y. enterocolitica in the cucumber model at a higher CDEO concentration of 500 µg.L-1. CDEO showed good antimicrobial activity against bacteria on vegetable and fruit model and may be a new preservative for storage of vegetables and fruits.