Akdemir Evrendilek Gulsun
Department of Food Engineering, Abant Izzet Baysal University, 14280 Bolu, Turkey.
Int J Food Microbiol. 2015 Jun 2;202:35-41. doi: 10.1016/j.ijfoodmicro.2015.02.030. Epub 2015 Feb 28.
In this study, fractional compound composition, antioxidant capacity, and phenolic substance content of 14 plant essential oils-anise (Pimpinella anisum), bay leaves (Laurus nobilis), cinnamon bark (Cinnamomum verum), clove (Eugenia caryophyllata), fennel (Foeniculum vulgare), hop (Humulus lupulus), Istanbul oregano (Origanum vulgare subsp. hirtum), Izmir oregano (Origanum onites), mint (Mentha piperita), myrtus (Myrtus communis), orange peel (Citrus sinensis), sage (Salvia officinalis), thyme (Thymbra spicata), and Turkish oregano (Origanum minutiflorum)--were related to inhibition of 10 bacteria through multiple linear or non-linear (M(N)LR) models-four Gram-positive bacteria of Listeria innocua, coagulase-negative staphylococci, Staphylococcus aureus, and Bacillus subtilis, and six Gram-negative bacteria of Yersinia enterocolitica, Salmonella Enteritidis, Salmonella Typhimurium, Proteus mirabilis, Escherichia coli O157:H7, and Klebsiella oxytoca. A total of 65 compounds with different antioxidant capacity, phenolic substance content and antibacterial properties were detected with 14 plant essential oils. The best-fit M(N)LR models indicated that relative to anise essential oil, the essential oils of oreganos, cinnamon, and thyme had consistently high inhibitory effects, while orange peel essential oil had consistently a low inhibitory effect. Regression analysis indicated that beta-bisabolene (Turkish and Istanbul oreganos), and terpinolene (thyme) were found to be the most inhibitory compounds regardless of the bacteria type tested.
在本研究中，14种植物精油——茴芹（Pimpinella anisum）、月桂叶（Laurus nobilis）、桂皮（Cinnamomum verum）、丁香（Eugenia caryophyllata）、茴香（Foeniculum vulgare）、啤酒花（Humulus lupulus）、伊斯坦布尔牛至（Origanum vulgare subsp. hirtum）、伊兹密尔牛至（Origanum onites）、薄荷（Mentha piperita）、香桃木（Myrtus communis）、橙皮（Citrus sinensis）、鼠尾草（Salvia officinalis）、百里香（Thymbra spicata）和土耳其牛至（Origanum minutiflorum）的成分组成、抗氧化能力和酚类物质含量，通过多元线性或非线性（M(N)LR）模型与对10种细菌的抑制作用相关联——4种革兰氏阳性菌，即无害李斯特菌、凝固酶阴性葡萄球菌、金黄色葡萄球菌和枯草芽孢杆菌，以及6种革兰氏阴性菌小肠结肠炎耶尔森菌、肠炎沙门氏菌、鼠伤寒沙门氏菌、奇异变形杆菌、大肠杆菌O157:H7和产酸克雷伯菌。共检测到14种植物精油中65种具有不同抗氧化能力、酚类物质含量和抗菌特性的化合物。最佳拟合M(N)LR模型表明，相对于茴芹精油，牛至、肉桂和百里香精油始终具有较高的抑制作用，而橙皮精油始终具有较低的抑制作用。回归分析表明，无论测试的细菌类型如何，β-红没药烯（土耳其牛至和伊斯坦布尔牛至）和萜品油烯（百里香）是最具抑制作用的化合物。
