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Abstract
Essential oils of Origanum majorana L. (marjoram), Illicium verum Hook. f. (star-anise) and Cinnamomum zeylanicum Blume (cinnamon) were obtained by steam distillation using a modified Clevenger device. The antimicrobial activity of each oil was evaluated against the bacteria Staphylococcus aureus, Escherichia coli and the fungi Aspergillus flavus and Aspergillus parasiticus by observing their growth and/or mycelial inhibition through comparison with the standard dish (without oil). The essential oils were analyzed using a gas chromatograph coupled to a mass spectrometer for identification and coupled to a flame ionization detector for quantification. The major constituents of marjoram, star-anise and cinnamon essential oils were 4-terpineol, trans-anetole and cinnamic aldehyde, respectively. In in vitro tests, essential oils of marjoram and cinnamon promoted an inhibitory effect on the bacteria S. aureus and E. coli, while the essential oil of star-anise presented activity only against E. coli. Marjoram, star-anise and cinnamon oils were effective against the studied fungi, presenting an inhibitory effect. The minimal inhibitory concentration for the mycelial growth of A. parasiticus was 1 and 0.01 µL mL-1 for star-anise and cinnamon oils, respectively. The minimal inhibitory concentration for A. parasiticus was 0.25, 2 and 2 µL mL-1 for cinnamon, star-anise and marjoram oils, respectively.
Highlights
Essential oils are volatile compounds extracted from plants by means of different techniques; they are widely important in phytosanitary control, enabling the development of other techniques to decrease the negative effects of oxidants, radicals and microorganisms, causing losses to food industries (Pereira et al, 2008)
Essential oils found in plant seasoning have aroused interest in food industries for presenting antibacterial, antifungal and antioxidant properties, making the study of the inhibitory effect of those oils in microorganisms an alternative to reduce the use of chemical additives in foods (Pereira et al, 2008)
Food industries have explored the essential oil of those plants for their confirmed antibacterial and antifungal activity (Koketsu et al, 1997; Tuan et al, 1997; Tepe et al, 2006)
Summary
Essential oils are volatile compounds extracted from plants by means of different techniques; they are widely important in phytosanitary control, enabling the development of other techniques to decrease the negative effects of oxidants, radicals and microorganisms, causing losses to food industries (Pereira et al, 2008). Essential oils found in plant seasoning have aroused interest in food industries for presenting antibacterial, antifungal and antioxidant properties, making the study of the inhibitory effect of those oils in microorganisms an alternative to reduce the use of chemical additives in foods (Pereira et al, 2008). F., Origanum majorana L. and Cinnamomum zeylanicum Blume, commonly known as star-anise, marjoram and cinnamon, present a number of biological activities, reflections of their chemical diversity. The present study aimed to investigate the chemical composition of the essential oils of Illicium verum, Origanum majorana and Cinnamomum zeylanicum, as well as their inhibitory effect on the growth of Staphylococcus aureus, Escherichia coli, Aspergillus flavus and Aspergillus parasiticus
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