Academic journal article Iranian Journal of Public Health

The Role of Nisin, Monolaurin and Edta in Strengthening Antibacterial Effect of Rosemary and Cinnamon Essential Oils against Escherichia Coli, Salmonella Typhimurium, Staphylococcus Aureus and Listeri

Academic journal article Iranian Journal of Public Health

The Role of Nisin, Monolaurin and Edta in Strengthening Antibacterial Effect of Rosemary and Cinnamon Essential Oils against Escherichia Coli, Salmonella Typhimurium, Staphylococcus Aureus and Listeri

Article excerpt

Background: Essential oils have great value in food industry due to their pharmaceutical, antimicrobial, and antioxidant properties. However, they are frequently used as flavoring agents and are also important in perfumery.Nowadays, nu- merous essential oils such as Thyme, Clove, Oregano, Cin- namon and Rosemary are used in the preparation and/or protection of foods.

Methods: In this study, the role of nisin, monolaurin and EDTA in strengthening antibacterial effect of the essential oils of Rosemarinus officinalis L. and Cinnamon zeylanicum Boiss. were tested against foodborne pathogens including Escherichia coli (ATCC43894), Salmonella typhimurium (ATCC1730), Listeria monocytogenes (ATCC19118) and Staphylo- coccus aureus (ATCC6538).

Results: According to GC/MS analyses, 14 and 15 compo- nents were identified representing 95.1% and 94.25% of the total oils, respectively. In the case of R. officinalis oil, 1,8- cineol (24.3%), ?-pinene (22.8%), and camphor (12.1%) were determined as the main volatiles. …

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