Planta Med 2008; 74 - PI6
DOI: 10.1055/s-0028-1084914

Comparison of antimicrobial properties of essential oils in vapour and liquid phase against foodborne pathogens

L Nedorostova 1, P Kloucek 1, L Kokoska 2, M Stolcova 1
  • 1Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Praha 6-Suchdol, Czech Republic
  • 2Department of Crop Sciences and Agroforestry, Institute of Tropics and Subtropics, Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Praha 6-Suchdol, Czech Republic

The aim of this study was comparison of antimicrobial properties of essential oils in vapour and liquid phase from 30 plant species. The tests of antimicrobial properties were carried out by the modified diffusion method for testing of essential oils in vapour phase [1], micro dilution method for testing of essential oils in direct contact (liquid phase). In liquid phase were the essential oils tested against Staphylococcus aureus only, because Staphylococcus aureus is one of the most sensitive bacteria to the essential oils [2]. The best results were shown by Thymus citriodora (MIC 128µg/ml). The other most active were Armoracia rusticana, Allium sativum, Mentha spicata var. crispa Marocco, Satureja hortensis, Satureja montana, Thymus pulegioides, Thymus vulgaris (MIC 256µg/ml). In vapour phase essential oils were tested against Listeria monocytogenes; Staphylococcus aureus; Escherichia coli; Pseudomonas aeruginosa; Salmonella enteritidis. The best results in vapour phase were shown by horse-radish (Armoracia rusticana, MIC 8.3µl/cm3) against all of the tested strains, followed by Allium sativum> Mentha spicata var. crispa Maroco> Satureja hortensis>Origanum vulgare>Thymus vulgaris>Satureja montana, Thymus pulegioides > Thymus serpyllum > Thymus citriodora > Origanum majorana > Verbena citriodora >Mentha piperita var. „Multimentha“, Caryopteris x clandonensis, Hyssopus officinalis, Mentha villosa, Nepeta x faassenii, Ocimum basilicum var.„Grant verte“. Another species were not active in liquid neither vapour phase (in tested concentrations). Based on the results, we can hypothesise about higher activity of essentials oils in vapour phase.

Acknowledgements: Ministry of Educacion of the Czech republic MSM 6046070901,CIGA 20082009.

References: 1. Lopez, P. et al (2005)J. Agr. Food Chem. 53: 6939–6946.

2. Sonboli, A. et al (2004) Z..Naturforsch. 59 c: 653–656.