Chemical Composition and Antioxidative Activity of Echinophora platyloba DC. Essential Oil, and Its Interaction with Natural Antimicrobials against Food-Borne Pathogens and Spoilage Organisms
Article first published online: 26 OCT 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 11, pages M631–M637, November 2012
How to Cite
Saei-Dehkordi, S. S., Fallah, A. A., Saei-Dehkordi, S. S. and Kousha, S. (2012), Chemical Composition and Antioxidative Activity of Echinophora platyloba DC. Essential Oil, and Its Interaction with Natural Antimicrobials against Food-Borne Pathogens and Spoilage Organisms. Journal of Food Science, 77: M631–M637. doi: 10.1111/j.1750-3841.2012.02956.x
- Issue published online: 19 NOV 2012
- Article first published online: 26 OCT 2012
- MS 20120321 Submitted 3/1/2012, Accepted 8/16/2012.
- antimicrobial interactions;
- antioxidative activity;
- chemical composition;
- Echinophora platyloba DC. essential oil;
- food organisms
Abstract: This study was undertaken to determine the chemical composition and antioxidative capacity of Echinophora platyloba DC. essential oil, and its antimicrobial potency against Listeria monocytogenes, Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Salmonella typhimurium, Escherichia coli O157:H7, Pseudomonas aeruginosa, Candida albicans, Candida tropicalis, Rhodotorula rubra, and Rhodotorula mucilaginosa. The essential oil was analyzed by GC and GC-MS; and evaluated for its antioxidative and antimicrobial (singly or in combination with chitosan, nisin, monolaurin, or amphotericin B) activity. Thirty-three components were characterized representing 95.69% of the total oil composition in which thymol, trans-ocimene, carvacrol, and (E)-sesqui-lavandulol were the major constituents. The oil exhibited high scavenging (IC50: 49.7 ± 2.3 μg/mL) and relative antioxidative activity (RAA%: 85.21 ± 0.4) in 1,1-diphenyl-2-picrylhydrazyl radicals and β-carotene/linoleic acid bleaching assays, respectively. The oil showed antimicrobial activity against L. monocytogenes, B. cereus, B. subtilis, S. aureus, S. typhimurium, E. coli O157:H7, P. aeruginosa, C. albicans, C. tropicalis, R. Rubra, and R. mucilaginosa. Moreover, R. mucilaginosa and P. aeruginosa were the most susceptible and most resistant organisms, respectively. Regarding the checkerboard data, 47 fractional inhibitory concentration index (FICIs) (≤0.5) indicated synergistic, whereas 7 FICIs (>0.5 to 1) indicated additive effect. Consequently, E. platyloba DC. essential oil could be used as a recommended natural antioxidant and antimicrobial substance for food preservation.