Journal
FOOD CHEMISTRY
Volume 104, Issue 2, Pages 774-782Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2006.12.028
Keywords
oregano oil; rosemary oil; thyme oil; chemical composition; L. monocytogenes; lactic acid; synergy
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Commercial essential oils of Thymus vulgaris L., Rosmarinus officinalis L. and Origanum vulgare L. were chemically characterized by GC, GC/MS analyses. The antilisterial activity of the oils, and the sub-lethal concentration of lactic acid were established by the agarwell diffusion method. The bactericidal kinetics of the diluted oils (50 ppm, 100 ppm, 200 ppm and 300 ppm) and their mixtures with 50 ppm of lactic acid were determined by optical density (OD600) measurements. The results suggest that a sub-lethal dose of lactic acid noticeably increased the antilisterial activity, especially of rosemary and thyme oils, but that the synergistic effects were reduced with higher concentrations of oils. (C) 2007 Elsevier Ltd. All rights reserved.
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