Dipartimento di Scienze Farmaceutiche, Università degli Studi di Salerno, via Ponte don Melillo, 84084 Fisciano (Salerno), Italy.
Molecules. 2009 Oct 20;14(10):4213-30. doi: 10.3390/molecules14104213.
Deeper knowledge of the potentiality of aromatic plants can provide results of economic importance for food and pharmacological industry. The essential oils of seven Lamiaceae species were analyzed by gas chromatography-mass spectrometry and assayed for their antibacterial, antifungal and mutagenic activities. Monoterpenes in the oils ranged between 82.47% (hyssop oil) and 97.48% (thyme oil), being mainly represented by oxygenated compounds. The antibacterial activity was evaluated against six pathogenic and five non-pathogenic bacterial strains. Oregano and thyme oils showed the strongest antibacterial activity against the pathogenic ones. The antifungal activity was evaluated against six fungal strains of agrifood interest: the oils tested exhibited variable degrees of activity. Two Salmonella typhimurium strains were used to assess the possible mutagenic activity. No oil showed mutagenic activity. Data obtained let us hypothesise that the use of essential oils could be a viable and safe way to decrease the utilisation of synthetic food preservatives. Further research is needed to obtain information regarding the practical effectiveness of essential oils to prevent the growth of food borne and spoiling microbes under specific application conditions.
深入了解芳香植物的潜力可以为食品和药理学工业带来经济重要的结果。通过气相色谱-质谱联用分析了 7 种唇形科植物的精油，并对其抗菌、抗真菌和致突变活性进行了测定。油中的单萜在 82.47%（龙蒿油）和 97.48%（百里香油）之间变化，主要由含氧化合物组成。抗菌活性评估针对六种致病菌和五种非致病菌菌株。牛至油和百里香油对致病菌表现出最强的抗菌活性。抗真菌活性评估针对六种农业食品有兴趣的真菌菌株：测试的油表现出不同程度的活性。使用两种鼠伤寒沙门氏菌菌株来评估可能的致突变活性。没有油显示出致突变活性。获得的数据使我们假设使用精油可能是一种可行和安全的方法，可以减少合成食品防腐剂的使用。需要进一步研究以获得有关精油在特定应用条件下防止食源性和腐败微生物生长的实际效果的信息。
