In vitro antimicrobial activity of essential oil from endemic Origanum minutiflorum on ciprofloxacin-resistant Campylobacter spp

This study evaluated the antimicrobial activities of an essential oil of Origanum minutiflorum (O. Schwarz and P.H. Davis) against ciprofloxacin-resistant Campylobacter spp., by broth microdilution and agar well-diffusion methods. Moreover, O. minutiflorum oil was analyzed by gas chromatography/mass...

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Bibliographic Details
Published in:Food chemistry 2008-03, Vol.107 (2), p.602-606
Main Authors: Aslim, Belma, Yucel, Nihal
Format: Article
Language:English
Subjects:
antibiotic resistance
Antimicrobial activity
antimicrobial properties
Aroma and flavouring agent industries
Biological and medical sciences
Campylobacter
Campylobacter lari
Campylobacter spp
ciprofloxacin
essential oils
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
GC/MS analysis
in vitro studies
indigenous species
Lari
minimum inhibitory concentration
Origanum
Origanum minutiflorum
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Summary:This study evaluated the antimicrobial activities of an essential oil of Origanum minutiflorum (O. Schwarz and P.H. Davis) against ciprofloxacin-resistant Campylobacter spp., by broth microdilution and agar well-diffusion methods. Moreover, O. minutiflorum oil was analyzed by gas chromatography/mass spectrometry (GC/MS). Twenty-nine components were identified, representing 98.7 of the oil. The oil yield from the plants was 4.0–4.4% v/w. The major components of O. minutiflorum oil were carvacrol (73.9%) and p-cymene (7.20%). The oil has lower contents of carvacrol methyl ether (0.05%), heptadecanol (0.06%) and carvacryl acetate (0.06%). Twenty-one Campylobacter spp. (12 C. jejuni, 5 C. lari and 4 C. coli) strains using in this study were selected among 300 isolates according to their resistance to ciprofloxacin. The minimum inhibitory concentration (MIC) values for bacterial strains, which were sensitive to the essential oil of O. minutiflorum, were in the range of 7.8–800 μg/ml. The essential oil obtained showed strong antimicrobial activity against all of the tested ciprofloxacin-resistance Campylobacter spp. These results suggest that the essential of O. minutiflorum may be used as a natural preservative in food against food-born disease, such as Campylobacteriosis.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2007.08.048