Antioxidant properties of coriander essential oil and linalool and their potential to control Campylobacter spp.

Detalhes bibliográficos
Autor(a) principal: Duarte, A.
Data de Publicação: 2015
Outros Autores: Luís, A., Oleastro, Mónica, Domingues, F.C.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.18/3518
Resumo: Foodborne diseases remain common around the world with Campylobacteriosis being the most commonly reported zoonosis in the European Union in 2013. Campylobacter jejuni and Campylobacter coli are the main species associated with human illness. Furthermore, Campylobacter can develop biofilms which is becoming a major problem within the food industry. In addition to foodborne pathogens, oxidation is a non-microbial cause of deterioration of food causing loss of quality and safety. Thus, there is an urgent need in the food industry for new and effective strategies that can help prevent food contamination, spoilage and consequently, foodborne illnesses. Essential oils are known for their antimicrobial and antioxidant properties and are already widely used in the food industry. So, the aim of this work was to study the antimicrobial and anti-biofilm activity of coriander essential oil and its major compound linalool against C. jejuni and C. coli strains, as well as their effect in the quorum sensing (QS) system and their potential as antioxidants. Our results, demonstrated that both compounds have anti- Campylobacter activity, inhibited in vitro biofilm formation and promoted biofilm dispersion even at sub-MIC concentrations and interfered with the QS system through the inhibition of violacein production. Moreover, the essential oil and linalool were shown to have radical scavenging properties and lipid peroxidation inhibition ability which could make them potential alternatives to synthetic antioxidants. In sum, our results demonstrated the antibacterial, anti-biofilm, anti-QS and antioxidant potentials of the coriander essential oil and its major compound, linalool, suggesting that they could be used in the food industry to enhance shelf life of food products and increase food safety without requiring chemical additives or preservatives.
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spelling Antioxidant properties of coriander essential oil and linalool and their potential to control Campylobacter spp.CampylobacterCoriander Essential OilLinaloolInfecções GastrointestinaisFoodborne diseases remain common around the world with Campylobacteriosis being the most commonly reported zoonosis in the European Union in 2013. Campylobacter jejuni and Campylobacter coli are the main species associated with human illness. Furthermore, Campylobacter can develop biofilms which is becoming a major problem within the food industry. In addition to foodborne pathogens, oxidation is a non-microbial cause of deterioration of food causing loss of quality and safety. Thus, there is an urgent need in the food industry for new and effective strategies that can help prevent food contamination, spoilage and consequently, foodborne illnesses. Essential oils are known for their antimicrobial and antioxidant properties and are already widely used in the food industry. So, the aim of this work was to study the antimicrobial and anti-biofilm activity of coriander essential oil and its major compound linalool against C. jejuni and C. coli strains, as well as their effect in the quorum sensing (QS) system and their potential as antioxidants. Our results, demonstrated that both compounds have anti- Campylobacter activity, inhibited in vitro biofilm formation and promoted biofilm dispersion even at sub-MIC concentrations and interfered with the QS system through the inhibition of violacein production. Moreover, the essential oil and linalool were shown to have radical scavenging properties and lipid peroxidation inhibition ability which could make them potential alternatives to synthetic antioxidants. In sum, our results demonstrated the antibacterial, anti-biofilm, anti-QS and antioxidant potentials of the coriander essential oil and its major compound, linalool, suggesting that they could be used in the food industry to enhance shelf life of food products and increase food safety without requiring chemical additives or preservatives.This work was supported by FEDER funds through Programa Operacional Factores de Competitividade e COMPETE and by National Funds through FCT (Fundação para a Ciencia e Tecnologia) ^ [project PTDC/AGR-ALI/121876/2010] and partially supported by the project PEst-C/SAU/UI0709/2011. Authors would like to thank to Prof. Maria Stella Martinez from CEBAS-CSIC (Murcia, Spain) for kindly providing the strain of Chromobacterium violaceum used in this work.Elsevier/ European Federation of Food Science and TechnologyRepositório Científico do Instituto Nacional de SaúdeDuarte, A.Luís, A.Oleastro, MónicaDomingues, F.C.2019-09-01T00:30:12Z2015-09-282015-09-28T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/3518engFood Control. 2016; 61:115-122. doi: 10.1016/j.foodcont.2015.09.033. Epub 2015 Sep 280956-713510.1016/j.foodcont.2015.09.033info:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-20T15:39:49Zoai:repositorio.insa.pt:10400.18/3518Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:38:20.886674Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Antioxidant properties of coriander essential oil and linalool and their potential to control Campylobacter spp.
title Antioxidant properties of coriander essential oil and linalool and their potential to control Campylobacter spp.
spellingShingle Antioxidant properties of coriander essential oil and linalool and their potential to control Campylobacter spp.
Duarte, A.
Campylobacter
Coriander Essential Oil
Linalool
Infecções Gastrointestinais
title_short Antioxidant properties of coriander essential oil and linalool and their potential to control Campylobacter spp.
title_full Antioxidant properties of coriander essential oil and linalool and their potential to control Campylobacter spp.
title_fullStr Antioxidant properties of coriander essential oil and linalool and their potential to control Campylobacter spp.
title_full_unstemmed Antioxidant properties of coriander essential oil and linalool and their potential to control Campylobacter spp.
title_sort Antioxidant properties of coriander essential oil and linalool and their potential to control Campylobacter spp.
author Duarte, A.
author_facet Duarte, A.
Luís, A.
Oleastro, Mónica
Domingues, F.C.
author_role author
author2 Luís, A.
Oleastro, Mónica
Domingues, F.C.
author2_role author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Nacional de Saúde
dc.contributor.author.fl_str_mv Duarte, A.
Luís, A.
Oleastro, Mónica
Domingues, F.C.
dc.subject.por.fl_str_mv Campylobacter
Coriander Essential Oil
Linalool
Infecções Gastrointestinais
topic Campylobacter
Coriander Essential Oil
Linalool
Infecções Gastrointestinais
description Foodborne diseases remain common around the world with Campylobacteriosis being the most commonly reported zoonosis in the European Union in 2013. Campylobacter jejuni and Campylobacter coli are the main species associated with human illness. Furthermore, Campylobacter can develop biofilms which is becoming a major problem within the food industry. In addition to foodborne pathogens, oxidation is a non-microbial cause of deterioration of food causing loss of quality and safety. Thus, there is an urgent need in the food industry for new and effective strategies that can help prevent food contamination, spoilage and consequently, foodborne illnesses. Essential oils are known for their antimicrobial and antioxidant properties and are already widely used in the food industry. So, the aim of this work was to study the antimicrobial and anti-biofilm activity of coriander essential oil and its major compound linalool against C. jejuni and C. coli strains, as well as their effect in the quorum sensing (QS) system and their potential as antioxidants. Our results, demonstrated that both compounds have anti- Campylobacter activity, inhibited in vitro biofilm formation and promoted biofilm dispersion even at sub-MIC concentrations and interfered with the QS system through the inhibition of violacein production. Moreover, the essential oil and linalool were shown to have radical scavenging properties and lipid peroxidation inhibition ability which could make them potential alternatives to synthetic antioxidants. In sum, our results demonstrated the antibacterial, anti-biofilm, anti-QS and antioxidant potentials of the coriander essential oil and its major compound, linalool, suggesting that they could be used in the food industry to enhance shelf life of food products and increase food safety without requiring chemical additives or preservatives.
publishDate 2015
dc.date.none.fl_str_mv 2015-09-28
2015-09-28T00:00:00Z
2019-09-01T00:30:12Z
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.18/3518
url http://hdl.handle.net/10400.18/3518
dc.language.iso.fl_str_mv eng
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dc.relation.none.fl_str_mv Food Control. 2016; 61:115-122. doi: 10.1016/j.foodcont.2015.09.033. Epub 2015 Sep 28
0956-7135
10.1016/j.foodcont.2015.09.033
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dc.publisher.none.fl_str_mv Elsevier/ European Federation of Food Science and Technology
publisher.none.fl_str_mv Elsevier/ European Federation of Food Science and Technology
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