Inactivation of Some Pathogens Inoculated to Noodle by Syzygium aromaticum (L.) Merr. & L.M.Perry Essential Oil

Yıl 2021, , 888 - 895, 01.06.2021

Elif Eliuz , Yusuf Sıcak

https://doi.org/10.21597/jist.791374

Öz

In this study, it was aimed the the efficacy of Syzygium aromaticum essential oil (EO) on inactivation of Eschericha coli (ATCC 25293), Klebsiella pneumoniae (ATCC 10031), Bacillus subtilis (ATCC 6633), and Staphylococcus aureus (ATCC 25925) inoculated to noodle was investigated by dip incubation method. The components of S. aromaticum EO were analyzed by GC-MS and found the main components as eugenol, (Z)-9,17-octadecadienal (25.96%), (-)-caryophyllene (5.29%), and aceteugenol. Broth Microdilution and Agar Well Diffusion Method were used for antibacterial activity of S. aromaticum EO. Minimum Inhibitory Concentrations (MICs) of S. aromaticum were 14.8 mg mL-1 for E. coli, 10.98 mg mL-1 for K. pneumoniae, 9.29 mg mL-1 for B. subtilis, and 9.8 mg mL-1 for S. aureus, while the inhibition zones were between 3 mm and 7.1 mm for the pathogens. In the study, 100 μL of clove oil have 100% inhibition effect on E. coli, K. pneumoniae, and S. aureus attached to the noodle. However, B. subtilis was found to be quite resistant. As a result, the essential oil appears to be effective agains both Gram-negative and Gram-positive bacteria.

Anahtar Kelimeler

Syzygium aromaticum, essential oil, antimicrobial, food pathogens, noodle

Kaynakça

• Badhe S, Fairoze MN, Raghunath BV, Sudharshan S, Ruban W, Chandrashekaran V, 2013. Evaluation of antimicrobial efficacy of aqueous extract and essential oil of clove (Eugenia caryophylata thund) in chicken meat against various food born pathogens. Journal of Cell and Tissue Research, 13(1): 3507-3511.
• Bhuiyan, NI, Begum J, Nandi NC, Akter F, 2010. Constituents of the essential oil from leaves and buds of clove (Syzigium aromaticum, L. Alston), African Journal of Plant Science, 4(11): 451-454.
• Burt SA, Reinders RD, 2003. Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7. Letters in Applied Microbiology, 36(3): 162-167.
• Cabral JPS, 2010. Water Microbiology, Bacterial Pathogens and Water. International Journal of Environmental Research and Public Health, 7(10): 3657-3703.
• Chaibenjawong P, Foster SJ, 2011. Desiccation tolerance in Staphylococcus aureus. Archives of Microbiology, 193(2): 125-135.
• Chaieb K, Hajlaoui H, Zmantar T, Kahla‐Nakbi AB, Rouabhia M, Mahdouani K, Bakhrouf A, (2007). The chemical composition and biological activity of clove essential oil, Eugenia caryophyllata (Syzigium aromaticum L. Myrtaceae): a short review. Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives, 21(6): 501-506.
• Guan TY, Holley RA, 2003. Pathogen Survival in Swine Manure Environments and Transmission of Human Enteric Illness-A Review. Hog Manure Management, the Environment and Human Health, 32: 51-71.
• Hamad A, Mahardika MGP, Yuliani I, Hartanti D, 2017. Chemical constituents and antimicrobial activities of essential oils of Syzygium polyanthum and Syzygium aromaticum. Rasayan Journal of Chemistry, 10(2): 564 – 569.
• Jirovetz L, Buchbauer G, Stoilova I, Stoyanova A and Schmidt E, 2006. Chemical composition and antioxidant properties of clover leaf essential oil. Journal of Agricultural and Food Chemistry, 54: 6303-6307.
• Logan NA, 2012. Bacillus and relatives in foodborne illness. Journal of Applied Microbiology, 113:417-429.
• Mahboubi M, Mahboubi M, 2015. Chemical composition, antimicrobial and antioxidant activities of Eugenia caryophyllata essential oil. Journal of Essential Oil Bearing Plants, 18 (4): 967 - 975.
• Marchese A, Barbieri R, Coppo E, Orhan IE, Daglia M, Nabavi SF, Izadi M, Abdollahi M, Nabavi SM, Ajami M, 2017. Antimicrobial activity of eugenol and essential oils containing eugenol: A mechanistic viewpoint. Journal Critical Reviews in Microbiology, 43(6): 668-689.
• Mostafa AA, Al-Askar AA, Almaary, KS, Dawoud TM, Sholkamy EN, Bakri MM, 2018. Antimicrobial activity of some plant extracts against bacterial strains causing food poisoning diseases. Saudi Journal of Biological Sciences, 25(2): 361-366.
• Mytle N, Anderson GL, Doyle MP, Smith MA, 2006. Antimicrobial Activity of Clove (Syzgium aromaticum) oil in inhibiting Listeria monocytogenes on chicken frankfurters, Food Control, 17(2):102-107.
• Notermans S, Dormans JAMA, Mead GC, 1991. Contribution of surface attachment to the establishment of microorganisms in food processing plants: A review. Biofouling, 5(1-2): 21-36.
• Omidbeygi, M, Mohsen B, Zohreh H, and Hassanali N, 2007. Antifungal activity of thyme, summer savory and clove essential oils against Aspergillus flavus in liquid medium and tomato paste, Food Control, 18(12):1518-1523.
• Ozturk A, Ozbek H, 2005. The Anti-inflammatory activity of Eugenia caryophyllata essential oil: An animal model of antiinflammatory activity, European Journal of General Medicine, 2(4): 159-163.
• Pamuk Ş, Erdoğan M, Yıldırım Y, Hızlısoy H, AS, Sepin Ö, 2018. Üniversite Kampüs Kantinlerindeki Gıdaların Mikrobiyolojik Kalitesinin ve Gıda Çalışanlarının El Hijyen Durumlarının Değerlendirilmesi. Kocatepe Veteriner Dergisi, 11(4): 363-373.
• Patton T, Barett J, Brennan J, Moran N, 2006. Use of a Spectrophotometric Bioassay for Determination of Microbial Sensitivity to Manuka Honey. Journal of Microbiological Methods, 64(1):84-95
• Pundir RK, Jain P, Sharma C, 2010. Antimicrobial activity of ethanolic extracts of Syzigium aromaticum and Allium sativum Against food associated bacteria and fungi, Ethnobotanical Leaflets, 14: 344-360.
• Razafimamonjison G, Jahiel M, Duclos Th, Ramanoelia P, Fawbush F, Danthu P, 2014. Bud, leaf and stem essential oil composition of Syzigium aromaticum from Madagascar, Indonesia and Zanzibar. International Journal of Basic and Applied Sciences, 3(3): 224-233.
• Rong C, Xu-Hui T, 2012. Monitoring of food-borne pathogens in Yongzhou City in 2011. Practical Preventive Medicine, Abstract.1.
• Saeed S, Tariq P, 2008. In vitro antibacterial activity of clove against gram negative bacteria. Pakistan Journal of Botany, 40(5): 2157-2160.
• Sethi S, Dutta A, Lal Gupta B, Gupta S, 2013. Antimicrobial activity of spices against isolated food borne pathogens. International Journal of Pharmaceutics, 5: 260-262.
• Shan B, Cai YZ, Brooks JD, Corke H, 2007. The in vitro antibacterial activity of dietary spice and medicinal herb extracts. International Journal of Food Microbiology, 117: 112-119.
• Sıcak Y, Erdoğan Eliuz EA, 2019. Chemical content and biological activity spectrum of Nigella sativa seed oil. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 22: 928-934.
• Singh N, Singh RK, Bhunia AK, Stroshine, RL, 2002. Effect of inoculation and washing methods on the efficacy of different sanitizers against Escherichia coli O157:H7 on lettuce. Journal of Food Microbiology, 19:183-193.
• Sohilait JH, 2015. Chemical Composition of the Essential Oils in Eugenia caryophylata, Thunb from Amboina Island. Journal of Chemical Sciences, 3(6): 95-99.
• Stermitz FR, Tawara-Matsuda J, Lorenz P, Mueller P, Zenewicz L, Lewis K, 2000. 5-methoxyhydnocarpin-D and pheophorbide A: berberis speciescomponents that potentiate berberine growth inhibition of resistant Staphylococcus aureus. Journal of Natural Products, 63: 1146–1149.
• Syne SM, A Ramsubhag, Adesiyun AA, 2013. Microbiological hazard analysis of ready-toeat meats processed at a food plant in Trinidad, West Indies, Infection Ecology and Epidemiology, 3(1): 1-12.
• Yabalak E, (2018) Radical scavenging activity and chemical composition of methanolic extract from Arum dioscoridis Sm. var. dioscoridis and determination of its mineral and trace elements. Journal of the Turkish Chemical Society Section A, 5: 205-218.