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Minggu, 01 November 2015

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Inhibition of foodborne pathogen bacteria by essential oils extracted from citrus fruits cultivated in Sicily

Luca Settanni a, Eristanna Palazzolo b, Valeria Guarrasi a, c, Aurora Aleo d, Caterina Mammina d, Giancarlo Moschetti a, Maria Antonietta Germanà a, *

a DEMETRA Department, University of Palermo, Viale  delle Scienze 4, 90128 Palermo, Italy

b SAGA Department, University of Palermo, Viale  delle Scienze 13,  90128 Palermo, Italy

c Institute of Biophysics at Palermo, Italian National Research Council, Via U. La Malfa 153, 90146 Palermo, Italy

d Department of Sciences for  Health Promotion “G. D’Alessandro”, Section of Hygiene, University of Palermo, Palermo, Italy

a b s t r a c t  

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

2012 Elsevier Ltd.  All rights reserved

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