Study of the Combined Effect of Trachyspermum ammi and Lavandula officinalis Essential Oils on Some Foodborne Pathogenic Bacteria
الموضوعات : Food and HealthAsal Ahmadi 1 , Hassan Gandomi 2 , Negin Noori 3 , Melika Farzaneh 4 , Mahdie Shabanizade 5
1 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
2 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
3 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
4 - Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
5 - Faculty of Medicine, Kashan University of Medical Sciences, Kashan, Iran
الکلمات المفتاحية: Trachyspermum ammi, Lavandula officinalis, Combination effect, Foodborne bacteria,
ملخص المقالة :
In this study, the effects of different concentrations of Trachyspermum ammi and Lavandula officinalis essential oils (EOs) were investigated individually and in combination against certain foodborne pathogens, including E. coli, Salmonella typhimurium, L. monocytogenes, Bacillus cereus, and Staphylococcus aureus. The MIC of T. ammi essential oil alone against the studied bacteria was as follows: E. coli (1000 ppm), S. typhimurium (2000 ppm), L. monocytogenes (1000 ppm), B. cereus (2000 ppm), and S. aureus (2000 ppm). On the other hand, the MIC of L. officinalis alone against the studied bacteria was higher: E. coli (>4000 ppm), S. typhimurium (>4000 ppm), L. monocytogenes (1000 ppm), B. cereus (1000 ppm), and S. aureus (2000 ppm). Interestingly, the combined effect of T. ammi and L. officinalis EOs demonstrated that a combination of 500 ppm T. ammi EO and 1000 ppm L. officinalis EO could effectively inhibit the growth of E. coli. Similarly, a combination of 500 ppm T. ammi EO with 500 ppm L. officinalis EO and 125 ppm T. ammi EO with 1000 ppm L. officinalis EO effectively inhibited the growth of S. aureus. Furthermore, the combined MIC values for specific bacteria were 1000 ppm T. ammi EO with 3000 ppm L. officinalis EO for Salmonella typhimurium, 500 ppm T. ammi EO with 500 ppm L. officinalis EO for L. monocytogenes, and 1000 ppm T. ammi EO with 500 ppm L. officinalis EO for Bacillus cereus. Overall, the combination of these two essential oils led to an increase in the lag phase and a decrease in the growth rate of the target bacteria, which is significant in food microbiology. In conclusion, the study highlights the importance of the combination application of T. ammi and L. officinalis EOs as natural antimicrobial agents in food safety.
1. Malik T, Sarkar O, Pant S. Synergistic antibacterial effects of Trachyspermum ammi L. essential oil and sodium nitrite in combination on artificially inoculated food models. Grasas y Aceites. 2024;75(1):e544- e544.
2. Sambu S, Hemaram U, Murugan R, Alsofi AA. 2022. Toxicological and teratogenic effect of various food additives: An updated review. BioMed Research International. 2022: 1–11.
3. Bhadra P. An Overview of Ajwain (Trachyspermum ammi). Indian Journal of Natural Sciences. 2020;10(59):18466-2474.
4. Angane M, Swift S, Huang K, Butts CA, Quek SY. Essential oils and their major components: An updated review on antimicrobial activities, mechanism of action and their potential application in the food industry. Foods. 2022;11(3):464.
5. Faravani M, Jafari AA, Ranjbar M, Negari AK, Azizi N. Correlation and path coefficient analysis of phenological, agronomic and morphological traits of cumin and ajwain populations in Iran. Selcuk Journal of Agriculture and Food Sciences. 2018;32(3):482-95.
6. Hanif MA, Hassan SM, Mughal SS, Rehman A, Hassan SK, Ibrahim A, Hassan H. An overview on ajwain (Trachyspermum Ammi) pharmacological effects: current and conventional. Technology. 2021;5(1):1-6.
7. Rahimmalek M, Heidari EF, Ehtemam MH, Mohammadi S. Essential oil variation in Iranian ajowan (Trachyspermum ammi L.) Sprague populations collected from different geographical regions in relation to climatic factors. Industrial Crops and Products. 2017:95:591–598.
8. Singh H, Meghwal M. Ajwain a potential source of phytochemical for better health. Pharma Innovation. 2019:8:599–603.
9. Saini RK, Song MH, Yu JW, Shang X, Keum YS. Phytosterol profiling of Apiaceae family seeds spices using GC-MS. Foods. 2021:10:2378.
10. Soltani Howyzeh M, Sadat Noori SA, Shariati J V, Niazian M. Essential oil chemotype of iranian ajowan (Trachyspermum ammi L.). Journal of Essential Oil Bearing Plants. 2018;21(1):273-6.
11. Diass K, Brahmi F, Mokhtari O, Abdellaoui S, Hammouti B. Biological and pharmaceutical properties of essential oils of Rosmarinus officinalis L. and Lavandula officinalis L. Materials Today: Proceedings. 2021:45:7768-73.
12. Nadaf SK, Al-Sabahi JN, Al Lawati AH, Almamari A, Al-Kindi FA, Al Maawali A, Al-Ruqaishi HK, Al-Ghafri AS, Al-Farsi A, Al Saady NA. Differential expression of Oman’s wild lavender, lavandula subnuda for chemical composition towards medicinal and aromatic application. Emirates Journal of Food and Agriculture. 2023;11:1011-24.
13. MALAKAR M. Lavandula spp. (Lavender): A Herb More Than Just a Relaxing Scent. Advances in Medicinal and Aromatic Plants. Production, Processing, and Pharmaceutics. 2024:2:315.
14. Mansouri S, Pajohi‐Alamoti M, Aghajani N, Bazargani‐Gilani B, Nourian A. Stability and antibacterial activity of Thymus daenensis L. essential oil nanoemulsion in mayonnaise. Journal of the Science of Food and Agriculture. 2021;101(9):3880-8.
15. Bigi F, Maurizzi E, Quartieri A, De Leo R, Gullo M, Pulvirenti A. Non-thermal techniques and the “hurdle” approach: How is food technology evolving? Trends in Food Science and Technology. 2023;132:11-39.
16. Kumar A, Mishra RK, Srivastava S, Tiwari AK, Pandey A, Shukla A. Role of phylogenetic analysis for anti-bacterial activity of essential oil of Trachyspermum ammi L. against water borne pathogens. Advances in Environmental Biology. 2011:5(6): 1271.
17. Mahboubi M, Kazempour N. Chemical composition and antimicrobial activity of Satureja hortensis and Trachyspermum copticum essential oil. Iranian Journal of Microbiology. 2011:3(4): 194-200.
18. Paul S, Dubey RC, Maheswari DK, Kang SC. Trachyspermum ammi (L.) fruit essential oil influencing on membrane permeability and surface characteristics in inhibiting food-borne pathogens. Food Control, 22, 725-731.
19. Goudarzi GR, Saharkhiz MJ, Sattari M, Zomorodian K. Antibacterial activity and chemical composition of Ajowan (Carum copticum Benth. & Hook) essential oil. Journal of Agricultural Science and Technology. 2011;13(2):203-8.
20. Rota C, Carraminana JJ, Burillo J, Herrera A. In vitro antimicrobial activity of essential oils from aromatic plants against selected foodborne pathogens. Journal of Food Protection. 2004;67(6):1252-6.
21. Bayoub K, Baibai T, Mountassif D, Retmane A, Soukri A. Antibacterial activities of the crude ethanol extracts of medicinal plants against Listeria monocytogenes and some other pathogenic strains. African Journal of Biotechnology. 2010:9(27):4251-8.
22. Hammer KA, Carson CF, Riley TV. Antimicrobial activity of essential oils and other plant extracts. Journal of Applied Microbiology. 1999:86(6):985-90.
23. Lv F, Liang H, Yuan Q, Li C. In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms. Food Research International. 2011;44(9):3057-64.
24. Oussalah M, Caillet S, Saucier L, Lacroix, M. Inhibitory effect of selected plant essential oils on the growth of four pathogenic bacteria: E.coli O157:H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control. 2006:18: 414-412.
25. Vaara M. Agents that increase the permeability of the outer membrane. Microbiological Reviews. 1999:56:395–411.
26. Leistner L, Gorris L. Food preservation by hurdle technology. Trends in Food Science and Technology. 1995:6:35-67.
27. Bhurinder S, Bernadette F, Martin R. Synergistic inhibition of Listeria monocytogenes by nisin and garlic extract. Food Microbiology. 2011:18:133-139.
28. Pajohi MR, Tajik H, Farshid AA, Hadian M. Synergistic antibacterial activity of the essential oil of Cuminum cyminum L. seed and nisin in a food model. Journal of Applied Microbiology. 2011:110: 943-951.
29. Rahnama M, Najimi M, Shahraki A. Antibacterial effects of Myristica fragrans, Zataria multiflora Boiss, Syzygium aromaticum, and Zingiber officinale Rosci essential oils, alone and in combination with nisin on Listeria monocytogenes. Comparative Clinical Pathology. 2011: 21(6): 1313-1316.
30. Yoon JI, Bajpai V, Kang SC. Synergistic effect of nisin and cone essential oil of Metasequoia glyptostroboides Miki ex Hu against Listeria monocytogenes in milk samples. Food and Chemical Toxicology. 2011:49:109-114.
31. Gutierrez J, Barry-Ryan C, Bourke P. The anti-microbial efficacy of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology. 2008:124:91-97.
32. Fu Y, Zu Y, Chen L, Shi X, Wang Z, Sun S, Efferth T. Antimicrobial activity of clove and rosemary essential oils alone and in combination. Phytotherapy Research. 2007:21:989–994.
33. Valero M, Salmeron MC. Antibacterial activity of 11 essential oils against Bacillus cereus in tyndallized carrot broth. International Journal of Food Microbiology. 2003:15:73-81
