Orange Essential Oils Antimicrobial Activities against Salmonella spp

• Published in: Journal of food science Vol. 73; no. 6; pp. M264 - M267
• Main Authors: O'Bryan, C.A, Crandall, P.G, Chalova, V.I, Ricke, S.C
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.08.2008; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Anti-Bacterial Agents - analysis; Anti-Bacterial Agents - pharmacology; antibacterial properties; Aroma and flavouring agent industries; Biological and medical sciences; Chromatography; Citrus; citrus essential oils; Citrus fruits; Citrus sinensis - chemistry; Colony Count, Microbial; Consumer Product Safety; Dose-Response Relationship, Drug; essential oils; Food Contamination - analysis; Food Contamination - prevention & control; Food Handling - methods; Food industries; Food microbiology; Food Preservation - methods; Food Preservatives - pharmacology; Food safety; Fundamental and applied biological sciences. Psychology; gas chromatography; Gas Chromatography-Mass Spectrometry; Humans; limonene; Mass spectrometry; Microbial Sensitivity Tests; minimum inhibitory concentration; myrcene; natural additives; natural antimicrobials; Oils & fats; Oils, Volatile - analysis; Oils, Volatile - pharmacology; oranges; Salmonella; Salmonella - drug effects; Salmonella - growth & development; serotypes; strain differences; strains; terpenoids; Salmonella; Fruit; Citrus fruit; Rutaceae; citrus essential oils; natural antimicrobials; Natural; Orange; Antimicrobial agent; Citrus; Dicotyledones; Angiospermae; Bacteria; Spermatophyta; Essential oil; Enterobacteriaceae
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2008.00790.x

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.