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Molecules. 2016 Oct 22;21(10). pii: E1414.

Laurus nobilis, Zingiber officinale and Anethum graveolens Essential Oils: Composition, Antioxidant and Antibacterial Activities against Bacteria Isolated from Fish and Shellfish.

Author information

1
Laboratoire de Traitement et Valorisation des Rejets Hydriques (LR 15 CERTEO5), Technopole de Borj-Cédria, BP 273, Soliman 8020, Tunisie. snmejdi@yahoo.fr.
2
Laboratoire de Biotechnologie de l'Olivier, Centre de Technologie de Borj-Cédria, BP 901, Hammam Lif 2050, Tunisie. najlatrabe@yahoo.fr.
3
Laboratoire de Traitement et Valorisation des Rejets Hydriques (LR 15 CERTEO5), Technopole de Borj-Cédria, BP 273, Soliman 8020, Tunisie. snmejdi@gmail.com.
4
Laboratoire de Traitement et Valorisation des Rejets Hydriques (LR 15 CERTEO5), Technopole de Borj-Cédria, BP 273, Soliman 8020, Tunisie. dehmeni.ameni@yahoo.fr.
5
Department of Pharmacy, University of Pisa, Via Bonanno 33, Pisa 56126, Italy. guido.flamini@farm.unipi.it.
6
Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, Fisciano 84084, Salerno, Italy. defeo@unisa.it.

Abstract

Several bacterial strains were isolated from wild and reared fish and shellfish. The identification of these strains showed the dominance of the Aeromonas hydrophila species in all seafood samples, followed by Staphylococcus spp., Vibrio alginolyticus, Enterobacter cloacae, Klebsiella ornithinolytica, Klebsiella oxytoca and Serratia odorifera. The isolates were studied for their ability to produce exoenzymes and biofilms. The chemical composition of the essential oils from Laurus nobilis leaves, Zingiber officinale rhizomes and Anethum graveolens aerial parts was studied by GC and GC/MS. The essential oils' antioxidant and antibacterial activities against the isolated microorganisms were studied. Low concentrations of the three essential oils were needed to inhibit the growth of the selected bacteria and the lowest MBCs values were obtained for the laurel essential oil. The selected essential oils can be used as a good natural preservative in fish food due to their antioxidant and antibacterial activities.

KEYWORDS:

Anethum graveolens; Laurus nobilis; Zingiber officinale; antibacterial activity; antioxidant activity; chemical composition; essential oils; fish; shellfish

PMID:
27782086
PMCID:
PMC6273486
DOI:
10.3390/molecules21101414
[Indexed for MEDLINE]
Free PMC Article

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