The antioxidant and antimicrobial activity of essential oils against Pseudomonas spp. isolated from fish

The antioxidant and antimicrobial activity of essential oils against Pseudomonas spp. isolated from fish

Natural products of plant origin, which include essential oils (EO) could be used as a growth inhibitor of pathogenic and spoilage microflora in food. The objective of this study was to determine the antibacterial and antioxidant activity of 21 EO against 10 Pseudomonas species isolated from freshwa...

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Main Authors: Miroslava Kačániová, Margarita Terentjeva, Nenad Vukovic, Czeslaw Puchalski, Shubhadeep Roychoudhury, Simona Kunová, Alina Klūga, Marián Tokár, Maciej Kluz, Eva Ivanišová
Format: Article
Language:English
Published: Elsevier 2017-12-01
Series:Saudi Pharmaceutical Journal
Online Access:http://www.sciencedirect.com/science/article/pii/S1319016417301421
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spelling doaj-39b781d196264c40b671cb38368a8c552020-11-24T23:58:46ZengElsevierSaudi Pharmaceutical Journal1319-01642017-12-0125811081116The antioxidant and antimicrobial activity of essential oils against Pseudomonas spp. isolated from fishMiroslava Kačániová0Margarita Terentjeva1Nenad Vukovic2Czeslaw Puchalski3Shubhadeep Roychoudhury4Simona Kunová5Alina Klūga6Marián Tokár7Maciej Kluz8Eva Ivanišová9Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic; Department of Bioenergy and Food Technology, Faculty of Biology and Agriculture, University of Rzeszow, Zelwerowicza St. 4, 35-601 Rzeszow, Poland; Corresponding author at: Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic.Institute of Food and Environmental Hygiene, Faculty of Veterinary Medicine, Latvia University of Agriculture, K. Helmaņa iela 8, LV-3004, Jelgava, LatviaUniversity of Kragujevac, Faculty of Science, Department of Chemistry, P.O. Box 12, SerbiaDepartment of Bioenergy and Food Technology, Faculty of Biology and Agriculture, University of Rzeszow, Zelwerowicza St. 4, 35-601 Rzeszow, PolandDepartment of Life Science and Bioinformatics, Assam University, 788 011 Silchar, IndiaDepartment of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovak RepublicInstitute of Food and Environmental Hygiene, Faculty of Veterinary Medicine, Latvia University of Agriculture, K. Helmaņa iela 8, LV-3004, Jelgava, LatviaDepartment of Storing and Processing Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovak RepublicFaculty of Biology and Agriculture, University of Rzeszow, Department of Microbiology and Biotechnology, Zelwerowicza St. 4, 35-601 Rzeszow, PolandDepartment of Storing and Processing Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovak RepublicNatural products of plant origin, which include essential oils (EO) could be used as a growth inhibitor of pathogenic and spoilage microflora in food. The objective of this study was to determine the antibacterial and antioxidant activity of 21 EO against 10 Pseudomonas species isolated from freshwater fish. The chemical composition of EO was determined by gas chromatography/mass spectrometry. The disc diffusion method and detection of minimum inhibitory concentration (MIC) were used for the determination of the antimicrobial activity. All the EO tested exhibited antimicrobial activity, however, Cinnamomum zeylanicum EO was the most effective against Pseudomonas spp. both according to the disc diffusion and MIC methods. The EOs of Cymbopogon nardus, Origanum vulgare, Foeniculum vulgare and Thymus serpyllum showed the highest antioxidant activity of 93.86 μg, 83.47 μg, 76.74 μg and 74.28 μg TEAC/mL. Application of EO could be an effective tool for inhibition of growth of Pseudomonas spp. on fish. Keywords: Essential oils, Antimicrobial activity, Chemical composition, Antioxidant activity, Pseudomonashttp://www.sciencedirect.com/science/article/pii/S1319016417301421
collection DOAJ
language English
format Article
sources DOAJ
author Miroslava Kačániová
Margarita Terentjeva
Nenad Vukovic
Czeslaw Puchalski
Shubhadeep Roychoudhury
Simona Kunová
Alina Klūga
Marián Tokár
Maciej Kluz
Eva Ivanišová
spellingShingle Miroslava Kačániová
Margarita Terentjeva
Nenad Vukovic
Czeslaw Puchalski
Shubhadeep Roychoudhury
Simona Kunová
Alina Klūga
Marián Tokár
Maciej Kluz
Eva Ivanišová
The antioxidant and antimicrobial activity of essential oils against Pseudomonas spp. isolated from fish
Saudi Pharmaceutical Journal
author_facet Miroslava Kačániová
Margarita Terentjeva
Nenad Vukovic
Czeslaw Puchalski
Shubhadeep Roychoudhury
Simona Kunová
Alina Klūga
Marián Tokár
Maciej Kluz
Eva Ivanišová
author_sort Miroslava Kačániová
title The antioxidant and antimicrobial activity of essential oils against Pseudomonas spp. isolated from fish
title_short The antioxidant and antimicrobial activity of essential oils against Pseudomonas spp. isolated from fish
title_full The antioxidant and antimicrobial activity of essential oils against Pseudomonas spp. isolated from fish
title_fullStr The antioxidant and antimicrobial activity of essential oils against Pseudomonas spp. isolated from fish
title_full_unstemmed The antioxidant and antimicrobial activity of essential oils against Pseudomonas spp. isolated from fish
title_sort antioxidant and antimicrobial activity of essential oils against pseudomonas spp. isolated from fish
publisher Elsevier
series Saudi Pharmaceutical Journal
issn 1319-0164
publishDate 2017-12-01
description Natural products of plant origin, which include essential oils (EO) could be used as a growth inhibitor of pathogenic and spoilage microflora in food. The objective of this study was to determine the antibacterial and antioxidant activity of 21 EO against 10 Pseudomonas species isolated from freshwater fish. The chemical composition of EO was determined by gas chromatography/mass spectrometry. The disc diffusion method and detection of minimum inhibitory concentration (MIC) were used for the determination of the antimicrobial activity. All the EO tested exhibited antimicrobial activity, however, Cinnamomum zeylanicum EO was the most effective against Pseudomonas spp. both according to the disc diffusion and MIC methods. The EOs of Cymbopogon nardus, Origanum vulgare, Foeniculum vulgare and Thymus serpyllum showed the highest antioxidant activity of 93.86 μg, 83.47 μg, 76.74 μg and 74.28 μg TEAC/mL. Application of EO could be an effective tool for inhibition of growth of Pseudomonas spp. on fish. Keywords: Essential oils, Antimicrobial activity, Chemical composition, Antioxidant activity, Pseudomonas
url http://www.sciencedirect.com/science/article/pii/S1319016417301421
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