Antibacterial effect of essential oils and supercritical extracts from Cambodian spices against food pathogens in vapour phase

Jana Tůmová

Bachelor's thesis

Abstract:

Consumption of food contaminated by pathogenic bacteria is still a cause of illnesses with severe or fatal outcomes worldwide. The elimination of chemical food additives by natural products has recently gained attention of researchers. The use of natural antibacterial agents in vapour phase is promising option for food preservation (e.g., as smart packaging). The aim of this thesis is to evaluate of in vitro growth-inhibitory effect of essential oils and supercritical CO2 extracts of Cambodian spices (Citrus hystrix, Curcuma zedoaria, Kampot pepper and Limnophila aromatica) against foodborne pathogens, namely Bacillus cereus, Escherichia coli, Listeria monocytogenes and Salmonella Typhimurium. Essential oils and supercritical CO2 extracts were obtained by hydrodistillation and supercritical fluid extraction using carbon dioxide, respectively. Subsequently, their antibacterial activity was assayed using broth microdilution volatilisation method and the minimum inhibitory concentrations were determined. It was found, that essential oil of C. zedoaria inhibited growth of Gram-positive bacteria (B. cereus and L. monocytogenes) with MIC ≥ 1024 μg/mL both in liquid and vapour phase. Although the active concentrations determined for C. zedoaria are relatively high, the results suggest that application potential of this species in the area of food preservation could be further studied.

Keywords

essential oils, supercritical extracts, antimicrobial activity, food pathogens, Cambodian plants

Jazyk práce: English

Datum vytvoření / odevzdání či podání práce: 13. 4. 2021

Obhajoba závěrečné práce

• Vedúci: prof. Ing. Ladislav Kokoška, Ph.D.

Czech University of Life Sciences Prague

Faculty of Tropical AgriSciences

Bachelor programme / odbor:
Agricultural Specialization / Agriculture in Tropics and Subtropics