Inhibition of foodborne pathogen bacteria by essential oils extracted from citrus fruits cultivated in Sicily
作者： Luca Settanni , Eristanna Palazzolo , Valeria Guarrasi , Aurora Aleo , Caterina Mammina
DOI: 10.1016/J.FOODCONT.2012.01.050
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摘要: Abstract The antagonistic activity of the essential oils (EOs) extracted by hydrodistillation from fruit peel several citrus genotypes (pummelo, grapefruit, orange, kumquat, mandarin and lemon) was evaluated against foodborne pathogen bacteria (43 strains Listeria monocytogenes , 35 Staphylococcus aureus 14 Salmonella enterica ). Five commercial EOs were used for comparison. Most more effective Gram-positive rather than . lemon 15 showed best results in terms number inhibited width inhibition zone. most susceptible strain each species ( L. monocytogenes 133, St. 473 Newport 50404) as indicator evaluation minimum concentration (MIC) 15. last two EOs, EO 16 (showing weakest power among EOs), L (lemon) analysed their chemical composition. A total 30 major compounds identified gas chromatography/mass spectrometry (GC/MS) oxygenated monoterpenes suggested to be implicated process bacterial EOs.
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