Chemical composition and antimicrobial activity against food-related microorganisms of different essential oils from Lebanon
Francesco Fancello
Department of Agriculture, University of Sassari, Sassari, Italy
Search for more papers by this authorMarc El Beyrouthy
Faculty of Agricultural and Food Sciences, Holy Spirit University of Kaslik, Jounieh, Lebanon
Search for more papers by this authorCorresponding Author
Marcello Iriti
Department of Agriculture and Environmental Sciences, Milan State University, Milan, Italy
Correspondence
Marc Bou Zeidan, Faculty of Agricultural and Food Sciences, Holy Spirit University of Kaslik, 446 Jounieh, Lebanon.
Email: [email protected]
Marcello Iriti, Department of Agriculture and Environmental Sciences, Milan State University, via G. Celoria 2, 20133 Milan, Italy.
Email: [email protected]
Search for more papers by this authorMadona El Khoury
Faculty of Agricultural and Food Sciences, Holy Spirit University of Kaslik, Jounieh, Lebanon
Search for more papers by this authorCorresponding Author
Marc Bou Zeidan
Faculty of Agricultural and Food Sciences, Holy Spirit University of Kaslik, Jounieh, Lebanon
Correspondence
Marc Bou Zeidan, Faculty of Agricultural and Food Sciences, Holy Spirit University of Kaslik, 446 Jounieh, Lebanon.
Email: [email protected]
Marcello Iriti, Department of Agriculture and Environmental Sciences, Milan State University, via G. Celoria 2, 20133 Milan, Italy.
Email: [email protected]
Search for more papers by this authorSeverino Zara
Department of Agriculture, University of Sassari, Sassari, Italy
Search for more papers by this authorFrancesco Fancello
Department of Agriculture, University of Sassari, Sassari, Italy
Search for more papers by this authorMarc El Beyrouthy
Faculty of Agricultural and Food Sciences, Holy Spirit University of Kaslik, Jounieh, Lebanon
Search for more papers by this authorCorresponding Author
Marcello Iriti
Department of Agriculture and Environmental Sciences, Milan State University, Milan, Italy
Correspondence
Marc Bou Zeidan, Faculty of Agricultural and Food Sciences, Holy Spirit University of Kaslik, 446 Jounieh, Lebanon.
Email: [email protected]
Marcello Iriti, Department of Agriculture and Environmental Sciences, Milan State University, via G. Celoria 2, 20133 Milan, Italy.
Email: [email protected]
Search for more papers by this authorMadona El Khoury
Faculty of Agricultural and Food Sciences, Holy Spirit University of Kaslik, Jounieh, Lebanon
Search for more papers by this authorCorresponding Author
Marc Bou Zeidan
Faculty of Agricultural and Food Sciences, Holy Spirit University of Kaslik, Jounieh, Lebanon
Correspondence
Marc Bou Zeidan, Faculty of Agricultural and Food Sciences, Holy Spirit University of Kaslik, 446 Jounieh, Lebanon.
Email: [email protected]
Marcello Iriti, Department of Agriculture and Environmental Sciences, Milan State University, via G. Celoria 2, 20133 Milan, Italy.
Email: [email protected]
Search for more papers by this authorSeverino Zara
Department of Agriculture, University of Sassari, Sassari, Italy
Search for more papers by this authorAbstract
Essential oils (EOs) have long been recognized for their medicinal properties. Application of EOs in food preservation has gained recent interest as natural alternatives to conventional chemicals. Even though the properties of EOs are extensively documented, their effect on several food-related microorganisms is yet to be explored. In this study, six EOs were extracted by hydrodistillation and analyzed using GC/MS techniques, and then antimicrobial activity was tested against microorganisms of food interests through minimal inhibitory concentration (MIC) techniques. Both Coridothymus capitatus and Origanum syriacum EOs showed an antifungal activity (MIC ≤ 0.625 μL/mL). Interestingly all foodborne pathogens tested were sensitive to C. capitatus EO and two of them, Staphylococcus aureus and Listeria monocytogenes, to O. syriacum EO (MIC ≤ 1.25 μL/mL) while the beneficial food-related bacteria (Lactobacillus sp.) were not affected (MIC ± 10 μL/mL). Finally, Cinnamomum zeylanicum EO showed a broader antimicrobial activity on all microorganisms analyzed.
Practical Applications
Essential oils from Lebanese plants could be used to selectively control foodborne pathogens, including fungi and bacteria. These essential oils could represents an alternative to conventional anti microbials as they did not affect benefiacial food-related bacteria.
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