Abstract
Interest in essential oils and their food applications has grown due to the negative reaction of consumers to synthetic chemical additives intentionally added in industrialized products in order to increase their shelf life. In this context, the present study aimed to evaluate the chemical profile, toxicity to Artemia salina Leach and antibacterial activity in vitro of essential oils obtained from natural condiments on bacteria of clinical and food importance. Plant material was obtained in the municipality of São Luís-MA. The essential oils were extracted by hydrodistillation at 100 °C/3 h. Folin Ciocalteau methodology was performed for the determination of total phenolics. The toxicity assay was performed using the artemia salina Leach lethality bioassay. Antimicrobial activity followed the methodology described by the Clinical and Laboratory Standards Institute using the Broth Disc Diffusion and Dilution Method for the action of essential oils against the bacteria Escherichia coli, Salmonella sp., Staphylococcus aureus and Bacillus cereus. The presence of bioactive classes in the plant materials used in this research was identified and the essential oils obtained were classified as nontoxic in the toxicity assay, presenting low lethality to the micro crustacean Artemia salina Leach. In the bactericidal activity assay, the essential oils of O. vulgare, T. vulgaris, C. zeylanicum showed significant results, classified as efficient against the microorganisms tested. Finally, the use of essential oils classified as active and nontoxic is highlighted in this study as alternatives in the control and combat of pathogenic microorganisms presenting a proposal of natural product with low cost of obtaining and high market potential.
Highlights
Among the ways of controlling microbial proliferation in foods, the use of chemical additives and the use of natural compounds as preservatives can be mentioned, with or without the aid of barrier technology
The growing consumer demand for the use of antimicrobial agents from natural sources justifies the inclusion of essential oils in food (Jiménez et al, 2018)
Essential oils can have antimicrobial action in three ways: interference with the phospholipid double layer of the bacterial cell wall, by increasing the permeability and loss of cellular constituents, and by altering a variety of enzymatic systems such as those involved in the production of cellular energy and synthesis of structural components or destruction of genetic material (Sarto & Júnior, 2014)
Summary
Among the ways of controlling microbial proliferation in foods, the use of chemical additives and the use of natural compounds as preservatives can be mentioned, with or without the aid of barrier technology. Thymus vulgaris L., popularly known as thyme, is a medicinal, aromatic and spice plant, belonging to the Lamiaceae family, originally from Europe and cultivated in the south and southeast of Brazil This plant, widely used in folk medicine, has essential oil already reported as responsible for its antiseptic, expectorant, carminative and antispasmodic activities (Gonçalves et al, 2018). The search for natural antimicrobial agents as an alternative to synthetic preservatives has been constant; in order to provide microbiological control and shelf life extension, excluding the disadvantages brought by the use of artificial additives, through the bactericidal action of essential oils In this context, the present study aimed to evaluate the chemical profile, toxicity and the in vitro antibacterial activity of essential oils from natural spices against microorganisms of clinical and food importance
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