Orange Essential Oils Antimicrobial Activities against <i>Salmonella</i> spp.
Corliss A. O’Bryan, Philip G. Crandall, Vesela I. Chalova, Steven C. Ricke
Journal of Food Science
Abstract
Seven citrus essential oils (EOs) were screened by disc diffusion assay for their antibacterial act against 11 serotypes/strains of Salmonella. The 3 most active oils were selected to determine the minimal inhibitory concentration (MIC) against the same Salmonella. Orange terpenes, single-folded d-limonene, and orange essence terpenes all exhibited inhibitory activity against the Salmonella spp. on the disc diffusion assay. EOs were stabilized in broth by the addition of 0.15% (w/v) agar for performance of the MIC tests. Orange terpenes and d-limonene both had MICs of 1%. The most active compound, terpenes from orange essence, produced an MIC that ranged from 0.125% to 0.5% against the 11 Salmonella tested. Gas chromatography-mass spectrometry (GC/MS) analysis revealed that this orange essence oil was composed principally of d-limonene, 94%, and myrcene at about 3%. EOs from citrus offer the potential for all natural antimicrobials for use in improving the safety of organic or all natural foods.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
orange terpenes had MIC of 1%
“Orange terpenes and d-limonene both had MICs of 1%.”
orange terpenes exhibited inhibitory activity against Salmonella spp.
“Orange terpenes, single-folded d-limonene, and orange essence terpenes all exhibited inhibitory activity against the Salmonella spp. on the disc diffusion assay.”
terpenes from orange essence produced MIC ranging from 0.125% to 0.5%
“The most active compound, terpenes from orange essence, produced an MIC that ranged from 0.125% to 0.5% against the 11 Salmonella tested.”