Unveiling the antimicrobial potential of essential oils from medicinal and aromatic plants against foodborne pathogens

Abstract

This study investigates the chemical composition and antimicrobial properties of essential oils (EOs) from rosemary (Rosmarinus officinalis), sage (Salvia officinalis), basil (Ocimum basilicum), peppermint (Mentha piperita), and spearmint (Mentha spicata). Oxygenated monoterpenes were identified as the dominant compound class across all species, with the highest proportions in Mentha piperita (90.7%) and Mentha spicata (78.1%). Among individual compounds, 1,8-cineole was prominent, particularly in rosemary (29.7%) and sage (23.6%). Unique profiles were observed for linalool in basil (53.2%) and menthol in peppermint (50%), while carvone dominated in spearmint (65%). Antimicrobial assays showed that Mentha piperita exhibited the strongest activity, particularly against L. monocytogenes ATCC 7644, with a minimum inhibitory concentration (MIC) of 16 µg/mL. This activity is attributed to its high menthol content. In contrast, Rosmarinus officinalis and Salvia officinalis exhibited limited or no activity against certain bacterial strains. E. coli O157:H7 NTCC12900 was identified as the most sensitive bacteria to the tested EOs, particularly peppermint and sage oils. These results highlight the promise of essential oils as natural antimicrobial agents. Their efficacy against foodborne pathogens suggests promising applications in food preservation. Incorporating EOs into packaging materials or directly into food products offers an innovative approach to extending shelf-life and ensuring safety. Such strategies align with the growing demand for sustainable, chemical-free preservation techniques.

Keywords

• Antimicrobial activity
• Essential oils
• Food pathogens
• Chemical composition

Aromatik ve tıbbi bitkilerden elde edilen esansiyel yağların gıda kaynaklı patojenlere karşı antimikrobiyal potansiyelinin ortaya çıkarılması

Öz

Bu çalışma, biberiye (Rosmarinus officinalis), adaçayı (Salvia officinalis), fesleğen (Ocimum basilicum), tıbbi nane (Mentha piperita) ve bahçe nanesi (Mentha spicata) bitkilerine ait uçucu yağların (essential oils, EOs) kimyasal bileşimini ve antimikrobiyal özelliklerini araştırmıştır. Tüm türlerde oksijenli monoterpenler baskın bileşik sınıfı olarak belirlenmiş olup, en yüksek oranlar Mentha piperita (%90,7) ve Mentha spicata (%78,1) türlerinde tespit edilmiştir. Bireysel bileşikler arasında ise 1,8-sineol özellikle biberiye (%29,7) ve adaçayında (%23,6) öne çıkmıştır. Fesleğende linalool (%53,2) ve nane uçucu yağında mentol (%50) yüksek oranda bulunurken, bahçe nanesi türünde ise karvon (%65) baskın bileşik olmuştur. Yapılan antimikrobiyal testlerde Mentha piperita en güçlü antimikrobiyal aktiviteyi göstermiş ve özellikle Listeria monocytogenes ATCC 7644 suşuna karşı minimum inhibitör konsantrasyonu (MIC) 16 µg/mL olarak belirlenmiştir. Bu yüksek aktivite, mentol içeriğinin yüksekliği ile ilişkilendirilmiştir. Buna karşılık, Rosmarinus officinalis ve Salvia officinalis bazı bakteri suşlarına karşı sınırlı ya da hiç aktivite göstermemiştir. Çalışmada test edilen uçucu yağlara karşı en duyarlı bakteri olarak E. coli O157:H7 NTCC12900 suşunun olduğu belirlenmiş; özellikle nane ve adaçayı yağlarına karşı yüksek duyarlılık göstermiştir. Bu bulgular, uçucu yağların doğal antimikrobiyal ajanlar olarak potansiyelini vurgulamakta olup, gıda kaynaklı patojenlere karşı etkinlikleri, gıda koruma uygulamalarında umut verici alternatifler olduğunu göstermektedir. Uçucu yağların ambalaj materyallerine veya doğrudan gıda ürünlerine eklenmesi, raf ömrünü uzatmak ve gıda güvenliğini sağlamak amacıyla yenilikçi bir yaklaşım sunmakta ve sürdürülebilir, kimyasal içermeyen koruma tekniklerine yönelik artan talep ile örtüşmektedir.

Anahtar Kelimeler

• Antimikrobiyal aktivite
• Uçucu yağlar
• Gıda patojenleri
• Kimyasal bileşim

Kaynakça

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