Empirical prediction and validation of antibacterial inhibitory effects of various plant essential oils on common pathogenic bacteria

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dc.authorid0000-0001-5064-4195
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.date.accessioned2021-06-23T19:42:02Z
dc.date.available2021-06-23T19:42:02Z
dc.date.issued2015
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn 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. (C) 2015 Elsevier B.V. All rights reserved.en_US
dc.identifier.doi10.1016/j.ijfoodmicro.2015.02.030
dc.identifier.endpage41en_US
dc.identifier.issn0168-1605
dc.identifier.issn1879-3460
dc.identifier.pmid25764982en_US
dc.identifier.scopus2-s2.0-84924308259en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage35en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2015.02.030
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8306
dc.identifier.volume202en_US
dc.identifier.wosWOS:000353850400005en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal Of Food Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPlant Essential Oilen_US
dc.subjectFood Safetyen_US
dc.subjectMicrobial Inhibitionen_US
dc.subjectGC-MS Analysisen_US
dc.titleEmpirical prediction and validation of antibacterial inhibitory effects of various plant essential oils on common pathogenic bacteriaen_US
dc.typeArticleen_US

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