Inhibitory Effect of Helichrysum arenarium Essential Oil on the Growth of Food Contaminated Microorganisms

Authors: Ali Mohamadi Sani

Abstract:

The aim of this study was to determine the antimicrobial effect of Helichrysum arenarium L. essential oil in "in-vitro" condition on the growth of seven microbial species including Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Saccharomyces cereviciae, Candida albicans, Aspergillus flavus and Aspergillus parasiticus using micro-dilution method. The minimum inhibitory concentration (MIC) and minimum bactericidal or fungicidal concentration (MBC, MFC) were determined for the essential oil at ten concentrations. Finally, the sensitivity of tested microbes to essential oil of H. arenarium was investigated. Results showed that Bacillus subtilis (MIC=781.25 and MBC=6250 µg/ml) was more resistance than two other bacterial species. Among the tested yeasts, Saccharomyces cereviciae (MIC=97.65 and MFC=781.25 µg/ml) was more sensitive than Candida albicans while among the fungal species, growth of Aspergillus parasiticus inhibited at lower concentration of oil than the Aspergillus flavus. The extracted essential oil exhibited the same MIC value in the liquid medium against all fungal strains (48.82 µg/ml), while different activity against A. flavus and A. parasiticus was observed in this medium with MFC values of 6250 and 390.625µg/ml, respectively. The results of the present study indicated that Helichrysum arenarium L essential oil had significant (P<0.05) antimicrobial activity; therefore, it can be used as a natural preservation to increase the shelf life of food products.

 

Keywords: Helichrysum arenarium, Antimicrobial agent, Essential oil, MIC.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1094293

References:

[1] Johnson, E. A. (2003). Bacterial pathogens and toxins in foodborne disease, Food Safety: Contaminants and Toxins In D’Mello, J.P.F. Oxford, Cabi publisher, 25.
[2] Burt, S. A. (2004). Essential oils: their antibacterial properties and potential applications in foods - a review. Int J Food Microbiol. 94: 223-253.
[3] Ditschun, T. L. and Winter, C. K. (2000). Food Additives. In: Food Toxicology. Edites, W. Helferich, and C. K. Winter. CRC Press, Boca Raton, FL. PP. 187-202
[4] Bluma, R. V. and Etcheverry, M. G. (2008). Application of essential oil in maize grain: Impacked of aspergillus section flavi growth parameter and aflatoxin accumulation. Food microbiol. 25(2): 324-334.
[5] Bluma, R., Landa, M. F. and Etcheverry, M. (2009). Impact of volatile compounds generated by essential oils on Aspergillus section Flavi growth parameters and aflatoxin accumulation. J Sci Food Agri. 89(9): 1473–1480.
[6] Mahzooni-Kachapi, S. S., Mahdavi, M., Roozbeh-Nasira'ei, L., Akbarzadeh, M. and Rezazadeh, F. (2011). Investigation of Compositions and Anti-bacterial Effects of the Essential Oils in Stachys lavandulifolia.vahl Collected from Baladeh Region. Food industrial conferences. Quachan, Iran.
[7] Reddy, K. R. N., Nurdijati, S. B. and Salleh, B. (2010). An overview of plant derived products on control of mycotoxigenic fungi and mycotoxins. Asian J Plant Sci. 9(3): 126-133.
[8] Alpsoy, L. (2010). Inhibitory effect of essential oil on aflatoxin activities. Afr J Biotechnol. 9(17): 2474-2481.
[9] Karbin, S., Baradaran Rad, A., Arouiee, H. and Jafarnia, S. (2009) Antifungal activities of the essential oil on post-harvest disease agent Aspergilus Flavus. Adv Environ Biol, 3(3): 219-225.
[10] Khosravi, A. R., Minooeianhaghighi, M. H., Shokri, H., Emami, S. A., Alavi, S. M., and Asili, J. (2011). The potential inhibitory effect of cuminum cyminum, ziziphora clinopodioides and nigella sativa essential oil on the growth of aspergillus fumigatuse and aspergillus flavuse. Braz J Microbiol. 42: 216-224.
[11] Thanaboripat, D., Suvathi, Y., Srilohasin, P., Sripakdee, S., Patthanawanitchai, O. and Charoensettasilp, S. (2007). Inhibitory effect of essential oil on the growth of Aspergillus flavus. KMITL Science and Technology Journal. 7(1): 1-7.
[12] Velluti, A., Sanchis, V., Ramos, A. J., Ergido, J. and Marin, S. (2003). Inhibitory effect of cinnamon, clove, lemongrass, oregano and palmarosa essential oils on growth and fumonisin B1 production by Fusarium proliferatum in maize grain. Int J Food Microbiol. 89: 145–154.
[13] Bakkali, F., Averbeck, S., Averbeck, D. and Idaomar, M. (2008). Biological effects of essential oils – A review. Food Chem Toxicol. 46: 446–475.
[14] Rasooli, I. (2007). Food preservation – A biopreservative approach. Global Science Books (GSB). Food 1(2), 111-136
[15] Eroglu, H. E., Hamzaoglu, E., Aksoy, A., Budak, U., and Albayrak, S. (2010). Cytogenetic effects of Helichrysum arenarium in human lymphocytes cultures. Turk J Biol. 34: 253-259.
[16] Eshbakova,K.A. and Aisa,H.A. (2009). Components of Helichrysum arenarium. Chem Nat Compd. (45)6.
[17] Radusiene, J., and Judzentiene, A. (2008). Volatile composition of Helichrysum arenarium field accessions with differently coloured inflorescences. BIOLOGIJA. 54(2): 116–120.
[18] Yang, Y., Huang, Y., Gu, D., Yili, A., Sabir, G. and Aisa, H. A. (2009). Separation and Purification of Three Flavonoids from Helichrysum arenarium (L.) Moench by HSCCC. Chromatographia. 69(9-10): 963-967.
[19] Bougatsos, C., Ngassapa, O., Runyoro, D. K. B. and Chinou, I. B. (2004). Chemical Composition and in vitro Antimicrobial Activity of the Essential Oils of Two Helichrysum Species from Tanzania. Z Naturforsch. 59(5-6): 368-372
[20] Aoudou, Y., Ngoune Léopold, T., Dongmo Pierre Michel, J., and Carl Moses, M. (2012). Inhibition of fungal development in maize grains under storage condition by essential oils. International Journal of Biosciences (IJB). 2(6): 41-48.
[21] Ozturk, S. and Ercisli, S. (2007). Antibacterial activity and chemical constitutions of Ziziphora clinopodioides. Food Control. 18(5): 535–540.
[22] Kursat, M. and Erecevit, P. (2009). The Antimicrobial Activities of Methanolic Extracts of Some Lamiaceae Members Collected from Turkey. Turkish Journal of Science & Technology. 4(1): 81-85.
[23] Clinical and Laboratory Standards Institute (NCCLS). (2006). Methods for Dilution Antimicrobial Susceptibility Tests for Bacteria That Grow Aerobically; Approved Standard.Seventh Edition. 26(2): 9-18.
[24] Clinical and Laboratory Standards Institute (NCCLS). (2004). Methods for Antimicrobial Susceptibility Testing of Anaerobic Bacteria; Approved Standard—Sixth Edition. 24(2): 10-20.
[25] Clinical and Laboratory Standards Institute (NCCLS). (2002). Reference Method for Broth Dilution Antifungal Susceptibility Testing of Yeasts; Approved Standard—Second Edition. 22(15): 3-9.
[26] Naeini, A., Khosravi, A. R., Chitsaz, M., Shokri, H., and Kamlnejad, M. (2009). Anti-Candida albicans activity of some Iranian plants used in traditional medicine. Journal de Mycologie Médicale. 19: 168-172
[27] Sanchez, E., Heredia, N. and Garcia, S. (2005). Inhibition of growth and mycotoxin production of Aspergillus flavus and Aspergillus parasiticus by extracts of Agave species. Int J Food Microbiol. 98: 271-279.
[28] Gulluce, M., Sahin, F., Sokmen, M., Ozer, H., Daferera, D., Sokmen, A., Polissiou, M., Adiguzel, A., Ozkan, H. (2007). Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. Longifolia. Food Chem. 103: 1449–1456.
[29] Mohammadi, R., Shokouh Amiri, M. R., Sepah vand, A., Roodbar Mohammadi S. H., Shadzi, S. H., Mirsafaei, H. and Noor Shargh, R. (2009). Antifungal Activity of Ferula assa- foetida Against Clinical Agents of Mucormycosis. Journal of Isfahan Medical School (J.I.M.S). 27(100): 582-588.
[30] Chitsaz, M., Pargar, A., Naseri, M., Bazargan, M., Kamalinezhad, M., Mansouri, S., Ansari, F. (2007). Essential oil composition and antibacterial effects of Ziziphora clinopodioides (Lam) on selected bacteria. Daneshvar med. 14(68): 15-22.
[31] Aslan, M., Katircioglu, H., Orhan, I., Atici, T. and Sezik, E. (2007). Antibacterial potential of the capitula of eight Anatolian heichrysum species. . Turk J Pharm Sci. 4(2): 71-77.
[32] Aslan, M., Ozcelik, B., Orhan, I., Karaoglu, T. and Sezik, E. (2006). Screening of antibacterial,antifungal and antiviral properties of the selected Turkish Helichrysum species. Planta Med. 72: 997-997.
[33] Albayrak, S., Aksoy, A., Sagdic, O., and Budak, U. (2010). Phenolic compounds and antioxidant and antimicrobial properties of Helichrysum species collected from eastern Anatolia, Turkey. Turk J Biol. 34: 463-473.
[34] Albayrak, S., Aksoy, A., Sagdic, O., and Hamzaoglu, E. (2010). Compositions, antioxidant and antimicrobial activities of Helichrysum (Asteraceae) species collected from Turkey. Food Chem. 119: 114–122.
[35] Stanojkovic, A., Pivic, R., Jošic, D. and Stanojkovic. A. (2009). The possibility of using plant extracts in control of Agrobacterium tumefaciens (Schmit and Townsend) Conn. Original scientific paper. 44th Croatian & 4th International Symposium on Agriculture. PP: 99-103.
[36] Süzgeç-Selçuk, S. and Birteksöz, A. S. (2011). Flavonoids of Helichrysum chasmolycicum and its antioxidant and antimicrobial activities. S. Afr. J. Bot. 77: 170-174.
[37] Süzgeç, S., Meriçli, A. H., Houghton, P.J. and Çubukçu, B. (2005). Flavonoids of Helichrysum compactum and their antioxidant and antibacterial activity. Fitoterapia. 76: 269–272.
[38] Mastelic, J., Politeo, O., Jerkovic, I. and Radosevic, N. (2005). Composition and antimicrobial activity of Helichrysum italicum essential oil and its terpene and terpenoid fractions. Chem Nat Compd. 41(1):35-40.
[39] Faleiro, M. L. (2011). The mode of antibacterial action of essential oils. In: Science against microbial pathogens: communicating current research and technological advances. Microbiology book series-2011 Edition. A. Mendez-Vilas (Editor). 2: 1143-1156.
[40] Yong, F., Aisa, H. A., Mukhamatkhanova, R. F., Shamyanov, I. D. and Levkovich, M. G. (2011). New flavanone and other constituents of Helichrysum arenarium indigenous to china. Chem Nat Compd. 46(6): 872-875.