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P1-09 Assessment of Antimicrobial Activity of Satureja thymbra Essential Oils and Extracts Against Food Spoilage and Pathogenic Species

Wednesday, May 11, 2016
Megaron Athens International Conference Center
Gregoria Mitropoulou, Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece
Dimitrios Tsimogiannis, Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), Athens, Greece
Andreas Bimpilas, Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), Athens, Greece
Vassiliki Oreopoulou, Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), Athens, Greece
Nikolaos Chorianopoulos, Institute of Technology of Agricultural Products, Greek Agricultural Organization Demeter, Athens, Greece
Chrysoula Tassou, Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products, Lycovrissi, Attica, Greece
Yiannis Kourkoutas, Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece
Introduction: Nowadays, there has been an increased interest in essential oils from various plant origins as potential antimicrobial agents due to the rising number and severity of food poisoning outbreaks worldwide along with the recent negative consumer perception against artificial food additives. 

Purpose: The aim of the present study was to investigate the antimicrobial properties of Satureja thybmra essential oil (EO), as well as water (W), ethanol (E) and ethyl acetate (EAc) extracts and assess their commercial potential in the food industry.

Methods: EO and the extracts were analyzed by GC/MS and LC/MS-DAD, respectively. The antimicrobial properties were evaluated by the disk diffusion assay and the minimum inhibitory and non-inhibitory concentration values were determined using a sophisticated model.

Results: The main constituents identified in EO were γ-terpinene (40.1%), carvacrol (30.8%), p-cymene (9.3%) and trans-caryophyllene (7.6%), whereas the extracts were rich in phenolic compounds. EO was effective against Staphylococcus aureus, Staphylococcus epidermidis, Escherichia coli, Listeria monocytogenes, Salmonella Εnteritidis, Salmonella Typhimurium, Pseudomonas fragi, Saccharomyces cerevisiae and Aspergillus niger. In contrast, E and EAc extracts were active only against the bacteria species, but not against S. cerevisiae and A. niger, while no antimicrobial activity was observed for W extract. The antilisterial efficiency of E and EAc extracts was further evaluated in oil-in-water emulsions deliberately spiked with L. monocytogenes, which served as food model system used as the basis for sauces, dressings, etc. Noticeably, the results showed a significant reduction of the pathogen viable counts during storage at 4oC. 

Significance: Overall, the data indicated that S. thymbra EO, E and EAc extracts are noteworthy growth inhibitors with industrial potential in food technology.

Back to: Poster Session 1 –Antimicrobials, Applied Laboratory Methods, Novel Laboratory Methods, Pathogens and Risk Assessment
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