Propriedade antibacteriana de óleos essenciais de especiarias sobre bactérias contaminantes de alimentos Antibacterial property of spice essential oils on food contaminating bacteria

Spices are known for their stability against microbial action; that being so, they are included in the group of stable foods. This preservative property of spices is related to the presence of antibacterial compounds in their composition. Such compounds could be used to control the food contaminating bacteria. This study aimed to assess the antimicrobial property of the essential oils from Cinnamomum zeylanicum Blume, Coriandrum sativum L., Cuminum cyminum L., Mentha. piperita L., Ocimum basilicum L., Origanum majorana L., Pimpinella anisum L., Piper nigrum L., Rosmarinus officinalis L., and Zingiber officinalis Rosc. against food related bacteria. Therefore, 10 species of degenerating food bacteria were selected. The solid medium diffusion procedure was used to carry out the antimicrobial assays. The results showed that essential oils from E. caryophyllata and C. zeylanicum are efficient in inhibiting all assayed bacterial strains. The other assayed oils presented some antibacterial activity but with smaller action spectrum. The research of the antimicrobial activity of the essential oils is quite promising, and it is a possible alternative for replacing food additives.

• Publication year

  2009

• Venue

  Unknown venue

• Publication date

  2009-09-01

• Fields of study

  Agricultural and Food Sciences, Biology

• Identifiers
  DOI 10.1590/S0101-20612009000300014
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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