Skip to main content
SpringerLink
Log in

Analysis and the potential applications of essential oil and leaf extracts of Silene armeria L. to control food spoilage and food-borne pathogens

  • Original paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The aim of this study was to analyze the chemical composition of essential oil isolated from the floral parts of Silene armeria L. by hydrodistillation and to test the efficacy of essential oil and the various leaf extracts against a diverse range of microorganisms comprising food spoilage and food-borne pathogenic bacteria. The chemical composition of essential oil was analyzed by the GC–MS. It was determined that 28 compounds, which represented 89.03% of total oil, were present in the oil. The oil contained mainly methylamine (21.48%), β-butene (17.97%), α-butene (46.40%), coumaran (0.22%), eugenol (0.21%), α-humulene (0.07%), farnesol (0.05%) and linalool (0.12%). The essential oil (5 μl/ml, corresponding to 1,000 ppm/disc) and various leaf extracts of methanol, ethyl acetate, chloroform and hexane (7.5 μl/ml, corresponding to 1,500 ppm/disc) exhibited promising antibacterial effect against Bacillus subtilis ATCC6633, Listeria monocytogenes ATCC19166, Staphylococcus aureus KCTC1916, S. aureus ATCC6538, Pseudomonas aeruginosa KCTC2004, Salmonella typhimurium KCTC2515, Salmonella enteritidis KCTC2021, Escherichia coli O157-Human, E. coli ATCC8739, E. coli O57:H7 ATCC43888 and Enterobacter aerogenes KCTC2190. The zones of inhibition of different concentrations of essential oil and the various leaf extracts against the tested bacterial pathogens were found in the range of 10–19 and 7–13 mm, respectively, along with their respective MIC values ranging from 125 to 1,000 and 250–2,000 μg/ml. Also, the essential oil had a potential effect on the viable count of the tested bacteria. The results of this study suggest that the essential oil and leaf extracts derived from S. armeria could be used for the development of novel types of antibacterial agents to control food spoilage and food-borne pathogens.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  1. Tepe B, Donmez E, Unlu M, Candan F, Daferera D, Vardar-Unlu G (2004) Antimicrobial and antioxidative activities of the essential oils and methanol extracts of Salvia cryptantha (montbret et aucher ex benth.) and Salvia multicaulis (vahl). Food Chem 84:519–525

    Article  CAS  Google Scholar 

  2. Faleiro L, Miguel GM, Guerrero CA, Brito JMC (1999) Antimicrobial activity of essential oils of Rosmarinus offıcinalis L., Thymus mastichina (L) L. ssp. mastichina and Thymus albicans. In: Proceedings of the second WOCMAP congress on medicinal and aromatic plants, Part 2: Pharmacognosy, pharmacology, phytomedicine, toxicology, Mendoza, Argentina

  3. Daferera DJ, Ziogas BN, Polissiou MG (2000) GC–MS analysis of essential oils from some Greek aromatic plants and their fungitoxicity on Penicillium digitatum. J Agric Food Chem 48:2576–2581

    Article  CAS  Google Scholar 

  4. Cowan MM (1999) Plant products as antimicrobial agents. Clin Microbiol Rev 12:564–582

    CAS  Google Scholar 

  5. Essawi T, Srour M (2000) Screening of some Palestinian medicinal plants for antibacterial activity. J Ethnopharmacol 70:343–349

    Article  CAS  Google Scholar 

  6. Reische DW, Lillard DA, Eintenmiller RR (1998) Antioxidants in food lipids processing. In: Ahoh CC, Min DB (eds) Chemistry, nutrition and biotechnology. Marcel Dekker, New York, pp 423–448

    Google Scholar 

  7. Adam RP (2001) Identification of essential oil components by gas chromatography/quadrupole mass spectroscopy. Allured, Carol Stream

    Google Scholar 

  8. Murray PR, Baron EJ, Pfaller MA, Tenover FC, Yolke RH (1995) Manual of clinical microbiology, 6th edn. ASM, Washington

    Google Scholar 

  9. National Committee for Clinical Laboratory Standards (NCCLS) (2000) Methods for dilution antimicrobial susceptibility tests for bacteria that grow aerobically. Approved Standard, M7-A5.

  10. Shin SY, Bajpai VK, Kim HR, Kang SC (2007) Antibacterial activity of bioconverted eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) against foodborne pathogenic bacteria. Int J Food Microbiol 113:233–236

    Article  CAS  Google Scholar 

  11. Hoffman DL (1987) The herb user’s guide. Thomson, Wellingborough

    Google Scholar 

  12. Morris JA, Khettry A, Seitz EW (1979) Antimicrobial activity of aroma chemicals and essential oils. J Am Oil Chem Soc 56:595–603

    Article  CAS  Google Scholar 

  13. Cakir A, Kordali S, Zengin H, Izumi S, Hirata T (2004) Composition and antifungal activity of essential oils isolated from Hypericum hyssopifolium and Hypericum heterophyllum. Flavour Frag J 19(1):62–68

    Article  CAS  Google Scholar 

  14. Mevy JP, Bessiere JM, Dherbomez M, Millogo J, Viano J (2007) Chemical composition and some biological activities of the volatile oils of a chemotype of Lippia chevalieri Moldenke. Food Chem 101:682–685

    Article  CAS  Google Scholar 

  15. Smith-Palmer A, Stewart J, Fyfe L (2001) The potential application of plant essential oils as natural food preservatives in soft cheese. Food Microbiol 18:463–470

    Article  CAS  Google Scholar 

  16. Maria-Rose JRA, Elnatan BS, Maria-Usileide DSL, Nadja APN, Telma-Leda GL, Edilberto RS (2004) Composition and antimicrobial activity of the essential oil from aerial parts of Baccharis trinervis Lam., Pers. ARKIVOC 6:59–65

    Google Scholar 

  17. Marino M, Bersani C, Comi G (2001) Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceace and Compositae. Int J Food Microbiol 67:187–195

    Article  CAS  Google Scholar 

  18. Giamarellos-Bourboulis EJ, Grecka P, Dionyssiou-Asteriou A, Giamarellou H (1998) In vitro activity of polyunsaturated fatty acids on Pseudomonas aeruginosa: relationship to lipid peroxidation. Prostag Leukotr Ess Fatty Acids 58:283–287

    Article  CAS  Google Scholar 

  19. Deans SG, Noble RC, Hiltunen R, Wuryani W, Penzes LG (1995) Antimicrobial and antioxidant properties of Syzygium aromaticum (L) Merr Perry: impact upon bacteria, fungi and fatty acid levels in ageing mice. Flavour Frag J 10:323–328

    Article  CAS  Google Scholar 

  20. Deans SG, Ritchie G (1987) Antibacterial properties of plant essential oils. Int J Food Microbiol 5:165–180

    Article  Google Scholar 

  21. Reynolds JEF (1996) Martindale the extra harmacopoeia, 31st edn edn. Royal pharmaceutical society of Great Britain, London

    Google Scholar 

  22. Bezic N, Skocibusic M, Dinkic V, Radonic A (2003) Composition and antimicrobial activity of Achillea clavennae L. essential oil. Phytother Res 17:1037–1040

    Article  CAS  Google Scholar 

Download references

Acknowledgment

This research was funded by the RIC program of MOCIE, Republic of Korea.

Author information

Authors and Affiliations

  1. Department of Biotechnology, Daegu University, College of Engineering, Kyoungsan, Kyoungbook, 712-714, Republic of Korea

    Vivek K. Bajpai, Nguyen Thi Dung & Sun Chul Kang

  2. Kyoungbook Regional Innovative Agency, Kyoungbook, 712-714, Republic of Korea

    O. Jun Kwon

Authors
  1. Vivek K. Bajpai
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Nguyen Thi Dung
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. O. Jun Kwon
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Sun Chul Kang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sun Chul Kang.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Bajpai, V.K., Dung, N.T., Kwon, O.J. et al. Analysis and the potential applications of essential oil and leaf extracts of Silene armeria L. to control food spoilage and food-borne pathogens. Eur Food Res Technol 227, 1613–1620 (2008). https://doi.org/10.1007/s00217-008-0885-z

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-008-0885-z

Keywords

Search

Navigation