Orange Essential Oils Antimicrobial Activities against Salmonella spp.
Version of Record online: 28 MAY 2008
© 2008 Institute of Food Technologists®
Journal of Food Science
Volume 73, Issue 6, pages M264–M267, August 2008
How to Cite
O'Bryan, C.A., Crandall, P.G., Chalova, V.I. and Ricke, S.C. (2008), Orange Essential Oils Antimicrobial Activities against Salmonella spp. Journal of Food Science, 73: M264–M267. doi: 10.1111/j.1750-3841.2008.00790.x
- Issue online: 1 AUG 2008
- Version of Record online: 28 MAY 2008
- MS 20070724 Submitted 3/21/2007, Accepted 4/6/2008
- citrus essential oils;
- natural antimicrobials;
ABSTRACT: Seven citrus essential oils (EOs) were screened by disc diffusion assay for their antibacterial activity 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.