Chemical composition and anti-Salmonella enteritidis CECT 4300 activity of Eucalyptus globulus, Lavandula angustifolia and Satureja hortensis essential oils. Tests in vitro and efficacy in liquid whole eggs stored at 7 ± 1 °C

Abstract

Essential oils (EO) extracted by steam distillation of three aromatic plants of Kabyle region in Algeria (Eucalyptus globulus, Lavandula angustifolia and Satureja hortensis) were analyzed by gas chromatography coupled with mass spectrometry (GC/MS). The main components of the EOs are 1.8 cineole (81.70 %) for Eucalyptus globulus; 1.8 cineole (37.80%) and β-Caryophyllene (20.90 %) for Lavandula angustifolia and finally Carvacrol (46.10%), p-cymene (12.04%) and γ-terpinene (11.43%) for Satureja hortensis. For antibacterial testing, the agar diffusion and the microdilution methods have been used against Salmonella enterica serovar Enteritidis CECT 4300. The results showed a significant antisalmonelle activity exerted by all HEs. The diameters inhibition of 41.30 and 35.26 mm were reported respectively for Lavandula angustifolia and Eucalyptus globulus. However, the Satureja hortensis EO demonstrated an antisalmonelle activity superior to the other EO (51.15 mm). The values of minimum inhibitory concentrations (MIC) reported in this study were between 1–8 μl/ml. Lavandula angustifolia was the EO whose MIC value was the lowest (1 μl/ml). In addition, the activity antisalmonelle of the EO added at different concentrations in liquid whole egg was also evaluated. The results showed that the antibacterial effect is proportional to the amount of EO added to the product. The antisalmonelle activity and therefore constitute a promising natural alternative for use in the preservation of liquid whole egg.