Antibacterial Effect of Carvacrol and Coconut Oil on Selected Pathogenic Bacteria

Q3 Agricultural and Biological Sciences Scientia Agriculturae Bohemica Pub Date : 2018-03-01 DOI:10.2478/sab-2018-0008

M. Božík, P. Hovorková, P. Klouček

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引用次数: 7

Abstract

Abstract Essential oils play a prominent role as flavouring agents and fragrances in the food and perfume industries. Carvacrol is a major component of various essential oils, such as oregano and thyme oils, and is responsible for their antimicrobial activity. Lauric acid is a medium-chain fatty acid (MCFA) with a high antibacterial potential. Both carvacrol and MCFAs have been used empirically as antimicrobial agents. Here, we tested the inhibitory properties of carvacrol and coconut (Cocos nucifera L.) oil containing a high percentage of MCFAs against 5 harmful bacterial pathogens: Escherichia coli, Salmonella Enteritidis, Staphylococcus aureus, Listeria monocytogenes, and Enterococcus cecorum. Gas chromatography (GC-FID) analysis of coconut oil showed a high concentration of lauric acid (41%). Microdilution antimicrobial assays showed that the combination of carvacrol and coconut oil had a stronger antibacterial effect against all tested bacteria than both agents separately. We conclude that carvacrol could significantly improve the antibacterial effect of coconut oil.

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香芹酚和椰子油对部分病原菌的抗菌作用

摘要精油在食品和香水行业中作为调味剂和香料发挥着重要作用。Carvacrol是各种精油的主要成分，如牛至油和百里香油，并对其抗菌活性负责。月桂酸是一种中链脂肪酸，具有很高的抗菌潜力。香芹酚和MCFA都已被用作抗菌剂。在这里，我们测试了含有高百分比MCFA的香芹酚和椰子油对5种有害细菌病原体的抑制特性：大肠杆菌、肠炎沙门氏菌、金黄色葡萄球菌、单核细胞增多性李斯特菌和盲肠肠球菌。椰子油的气相色谱（GC-FID）分析显示高浓度的月桂酸（41%）。微量稀释抗菌试验表明，香芹酚和椰子油的组合对所有测试细菌的抗菌效果都比单独使用两种药物更强。我们得出结论，香芹酚可以显著提高椰子油的抗菌效果。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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