Liposomal incorporation of carvacrol and thymol isolated from the essential oil of Origanum dictamnus L. and in vitro antimicrobial activity

The chemical composition of the essential oils from Origanum dictamnus L. (wild and organic cultivated plant) was analysed by GC–MS. Carvacrol, thymol, p-cymene, and γ-terpinene were identified as major constituents and isolated from both samples. The above components were successfully encapsulated...

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Bibliographic Details
Published in:Food chemistry 2009, Vol.112 (1), p.77-83
Main Authors: Liolios, C.C., Gortzi, O., Lalas, S., Tsaknis, J., Chinou, I.
Format: Article
Language:English
Subjects:
antimicrobial properties
Antioxidant activity
Aroma and flavouring agent industries
Biological and medical sciences
Carvacrol
chemical analysis
chemical constituents of plants
encapsulation
Essential oil
essential oils
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
gamma-terpinene
In vitro antimicrobial activity
in vitro studies
Liposomal incorporation
liposomes (artificial)
Listeria monocytogenes
Origanum
Origanum dictamnus
Origanum dictamnus L
oxidative stability
Thymol
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Summary:The chemical composition of the essential oils from Origanum dictamnus L. (wild and organic cultivated plant) was analysed by GC–MS. Carvacrol, thymol, p-cymene, and γ-terpinene were identified as major constituents and isolated from both samples. The above components were successfully encapsulated in phosphatidyl choline-based liposomes and the possible improvement of their antioxidant and antimicrobial activities was tested against selected microbia. The antimicrobial properties of the oils were tested by a diffusion technique against four Gram positive and four Gram negative bacteria and three human pathogenic fungi, as well as the food-borne pathogen, Listeria monocytogenes. The percentage of the encapsulated carvacrol, the major component of the oil, was determined by GC–FID. In order to investigate any possible synergistic or antagonistic effect between carvacrol/thymol and carvacrol/γ-terpinene, the antimicrobial activities of the mixtures, were also determined before and after encapsulation in liposomes. All tested compounds presented enhanced antimicrobial activities after the encapsulation. Finally, in all cases, their antioxidant activity using differential scanning calorimetry was studied, in order to gain knowledge about their oxidation stability.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.05.060