ANTIMICROBIAL ACTIVITY OF ESSENTIAL OILS OF <i>Origanum vulgare</i> AND <i>Ocimum basilicum</i> AGAINST <i>Vibrio parahaemolyticus</i> AND <i>Vibrio vulnificus</i> AND ADDITION OF THESE OILS ON <i>Mugil platanus</i> FILLETS
DOI:
https://doi.org/10.20950/1678-2305.2020.46.4.608Keywords:
antimicrobial activity;, Vibrio;, mullet;, natural additives;, oregano;, sensory analysis.Abstract
Species of the Vibrio genus are commonly reported as agents of food poisoning outbreaks associated with fish consumption. The objective of this study was to assess the antimicrobial activity of the essential oils of Origanum vulgare and Ocimum basilicum against Vibrio parahaemolyticus and Vibrio vulnificus, as well as to assess their addition to fillets of Mugil platanus and sensorial acceptance among consumers. The antimicrobial activity was analyzed by the disc diffusion test and minimal bactericidal concentration (MBC). M. platanus fillets, experimentally contaminated, were marinated for 24 hours in a solution containing 1.0% and 1.5% of essential oil of O. vulgare. For the sensory analysis, samples marinated in 1.5% of O. vulgare oil were prepared and offered to 100 testers. The oil of O. basilicum shows no antimicrobial activity, so its application would be ineffective; for such reason the subsequent tests were not performed. However, the essential oil of O. vulgare produced inhibition halo diameters ranging from 24.6 to 34.1 mm, on average, and the MBC ranging from 3.9% to 15.6%. When added to the product, the essential oil of O. vulgare eliminated the microorganisms that were experimentally inoculated. In the sensorial analysis, samples marinated in 1.5% of O. vulgare essential oil obtained an average of 6.82 of acceptance note among consumers.
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Van Haute, S.; Raes, K.; Van Der Meeren, P.; Sampers, I. 2016. The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products. Food Control, 68: 30-39. http://dx.doi.org/10.1016/j.foodcont.2016.03.025.
Viuda-Martos, M.; Ruiz-Navajas, Y.; Fernández-López, J.; Pérez-Álvares, J.A. 2008. Antibacterial activity of different essential oils obtained from spices widely used in Mediterranean diet. International Journal of Food Science & Technology, 43(3): 526-531. http://dx.doi.org/10.1111/j.1365-2621.2006.01489.x.
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ABNT í Associação Brasileira de Normas Técnicas. 1998. NBR 14141: Escalas utilizadas em análise sensorial de alimentos e bebidas. Rio de Janeiro. 3p.
Bandoni, L.A.; Czepak, M.P. 2008. Os recursos vegetais aromáticos no Brasil: seu aproveitamento industrial para produção de aromas e sabores. 1ª ed. Vitoria: Edufes. 624p.
Barbosa, L.N. 2010. Propriedade antimicrobiana de óleos essenciais de plantas condimentares com potencial de uso como conservante em carne e hambúrguer bovino e testes de aceitação. 107f. (Dissertação de Mestrado. Universidade Estadual Paulista - UNESP, Instituto de Biociências de Botucatu). Available at: <http://hdl.handle.net/11449/87782>. Accessed: Nov. 28, 2018.
Barbosa, M.I.; Medeiros, C.A.J.; Oliveira, R.A.K.; Neto, G.J.N.; Tavares, F.J.; Magnani, M.; Souza, L.E. 2016. Efficacy of the combined applization of oregano and rosemary essential oils for the control of Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis in leafy vegetables. Food Control, 59: 468-477. http://dx.doi.org/10.1016/j.foodcont.2015.06.017.
Brasil, Agência Nacional de Vigilí¢ncia Sanitária. 2010. Farmacopeia Brasileira. Seção 2. Brasília: ANVISA. 904p.
CaroviÄ"¡-Stanko, K.; OrliÄ"¡, S.; Politeo, O.; StrikiÄ"¡, F.; Kolak, I.; Milos, M.; Satovic, Z. 2010. Composition and antibacterial activities of essential oils of seven Ocimum taxa. Food Chemistry, 119(1): 196-201. http://dx.doi.org/10.1016/j.foodchem.2009.06.010.
CLSI - Clinical and Laboratory Standards Institute. 2012. Methods for Dilution Antimicrobial Susceptibility Tests for Bacteria that Grow Aerobically. 11th ed. Pennsylvania, USA: CLSI. 91p.
Devi, K.P.; Nisha, S.A.; Sakthivel, R.; Pandian, S.K.J. 2010. Eugenol (an essential oil of clove) acts as an antibacterial agent against Salmonella typhi by disrupting the cellular membrane. Journal of Ethnopharmacology, 130(1): 107-115. http://dx.doi.org/10.1016/j.jep.2010.04.025.
Forsythe, S.J. 2002. Microbiologia da segurança alimentar. 1ª ed. Porto Alegre: Artmed. 424p.
Gonçalves, A.A.; Gomes, P.A. 2008. Desenvolvimento de um produto de valor agregado: camarão empanado corte butterfly. Revista Brasileira de Engenharia de Pesca, 3(1): 62-75.
Hossain, M.A.; Kabir, M.J.; Salehuddin, S.M.; Mizanur Rahman, S.M.; Das, A.K.; Singha, S.K.; Alam, K.; Rahman, A. 2010. Antibacterial properties of essential oils and methanol extracts of sweet basil Ocimum basilicum occurring in Bangladesh. Pharmaceutical Biology, 48(5): 504-511. http://dx.doi.org/10.3109/13880200903190977.
Jesus, D.V.; Souza, R.T.Y.B.; Oliveira, S.R. 2014. Consumo de pescado pela população de São Gabriel da Cachoeira-AM. Revista Educação. Ciência e Tecnologia do IFAM, 8(1): 15-27.
Kaysner, C.A.; Depaola, J.; Jones, S. 2004. Vibrio. In: U.S. Food and Drug Administration. Bacteriological Analytical Manual (BAM). [online] URL: <https://www.fda.gov/food/laboratory-methods-food/bam-chapter-9-vibrio>. Accessed: Jan. 28, 2021.
Koga, T.; Hirota, N.; Takumi, K. 1999. Bactericidal activities of essential oils of basil and sage azgainst a range of bacteria and the effect of these essential oils on Vibrio parahaemolyticus. Microbiological Research, 154(3): 267-273. http://dx.doi.org/10.1016/S0944-5013(99)80024-X.
Lima, F.C. 1997. Vibrios marinhos II. Vibrios não coléricos. Revista Higiene Alimentar, 11(49): 8-13.
Minozzo, M.G.; Haracemiv, S.M.C.; Waszczynskyj, N. 2008. Perfil dos consumidores de pescado nas cidades de São Paulo (SP), Toledo (PR) e Curitiba (PR) no Brasil. Alimentação Humana, 14(3): 133-140.
NCCLS - National Committee for Clinical Laboratory Standards. 2008. The Performance Standards for Antimicrobial Disk Susceptibility Tests; Approved Standard. 8th ed. Wayne, PA: NCCLS. (Document M7-6).
Porto, E. 2006. Microbiologia de carnes. In: Castillo, C.J.C. (org.). Qualidade da carne. São Paulo: Varella. p. 101-131.
Porto, R.G. 2011. Consumidor final de carnes: características e hábitos em Pelotas/RS. SIC í Serviço de Informação da Carne. [online] URL: <https://www.academia.edu/32832982/Consumidor_final_de_carnes_caracter%C3%ADsticas_e_h%C3%A1bitos_em_Pelotas_RS>. Accessed: Jan. 28, 2021.
Rosa, J.V.; Silva, C.J.; Barbosa, F.; Bairros, J.; Duval, E.H.; Helbig, E.; Timm, C.D. 2016. Vibrio parahaemolyticus and Salmonella enterica isolated from fishes captured from the Lagoa dos Patos estuary. Semina: Ciências Agrárias, 37(3): 1345-1354. http://dx.doi.org/10.5433/1679-0359.2016v37n3p1345.
Silveira, S.M. 2012. Avaliação da atividade antimicrobiana e antioxidante de extratos vegetais de óleos essenciais e aplicação do óleo essencial de Louro (L. nobilis) como agente conservador natural em embutido cárneo frescal. Santa Catarina, Florianópolis. 215f. (Tese de Doutorado. Universidade Federal de Santa Catarina - UFSC). Available at: <https://core.ac.uk/download/pdf/30381121.pdf>. Accessed: Nov. 05, 2020.
Simões, C.M.O.; Spitzer, V. 1999. Óleos voláteis. In: Simões, C.M.O.; Schenkel, E.P.; Gosmann, G.; Mentz, L.A.; Petrovick, P.R. (eds). Farmacognosia: da planta ao medicamento, Porto Alegre: UFRGS. p. 387-416.
Sivropoulou, A.; Papanikolaou, E.; Nikolaou, C.; Kokkini, S.; Lanaras, T.; Arsenakis, M. 1996. Antimicrobial and cytotoxic activities of Origanum essential oils. Journal of Agricultural and Food Chemistry, 44(5): 1202-1205. http://dx.doi.org/10.1021/jf950540t.
SokoviÄ"¡, M.; Marin, P.D.; BrkiÄ"¡, D.; Van Griensven, L.J.L.D. 2008. Chemical composition and antibacterial activity of essential oils of ten aromatic plants against human pathogenic bacteria. Food, 1(2): 220-226.
Solomon, M.R.; Bamossy, G.; Askegaard, S.; Hogg, M.K. 2006. Consumer Behavior. 3rd ed. New Jersey: Prentice Hall. 701p.
Van Haute, S.; Raes, K.; Van Der Meeren, P.; Sampers, I. 2016. The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products. Food Control, 68: 30-39. http://dx.doi.org/10.1016/j.foodcont.2016.03.025.
Viuda-Martos, M.; Ruiz-Navajas, Y.; Fernández-López, J.; Pérez-Álvares, J.A. 2008. Antibacterial activity of different essential oils obtained from spices widely used in Mediterranean diet. International Journal of Food Science & Technology, 43(3): 526-531. http://dx.doi.org/10.1111/j.1365-2621.2006.01489.x.
Yano, Y.; Satomi, M.; Oikawa, H. 2006. Antimicrobial effect of spices and herbs on Vibrio parahaemolyticus. International Journal of Food Microbiology, 111(1): 6-11. http://dx.doi.org/10.1016/j.ijfoodmicro.2006.04.031.
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2021-03-27
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