Evaluation of Combined Antibacterial Effects of Eugenol, Cinnamaldehyde, Thymol, and Carvacrol against E. coli with an Improved Method
作者： Rui-song Pei , Feng Zhou , Bao-ping Ji , Jing Xu
DOI: 10.1111/J.1750-3841.2009.01287.X
关键词: Cinnamaldehyde 、 Antibacterial agent 、 Antibacterial activity 、 Carvacrol 、 Essential oil 、 Thymol 、 Minimum inhibitory concentration 、 Organic chemistry 、 Food science 、 Eugenol 、 Chemistry
摘要: In this study, the antibacterial activities of eugenol, cinnamaldehyde, thymol, carvacrol, and their combinations against E. coli were investigated separately. First, broth macro-dilution assay was adopted to determine minimal inhibitory concentration (MIC) 4 components. Second, combination testing performed using chequerboard method. Finally, combined effects evaluated with an improved method, which based on indices fractional (FIC) Effect Combination (EC) jointly. The results indicated that MICs components 1600, 400, 400 mg/L, respectively; treatments cinnamaldehyde/eugenol, thymol/eugenol, carvacrol/eugenol, thymol/carvacrol revealed synergistic according 2 indices. By means combination, carvacrol decreased 100, 100 respectively. Consequently, negative impacts unpleasant smell these could be minimized, making it possible add them foods as preservatives. addition, evaluation method provided a more accurate comprehensive way evaluate effects.
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