Volume 7, Issue 1 (2018)
JFST 2018, 7(1): 49-55 |
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Abdollahzadeh E, Ojagh S, Hosseini H, Ghaemi H, Irajian G. Quantitative and Qualitative Evaluation of Antibacterial Activity of Cinnamon Essential Oil and ZnO Nanoparticles
against Listeria monocytogenes
. JFST 2018; 7 (1) :49-55
URL: http://jfst.modares.ac.ir/article-6-14050-en.html
URL: http://jfst.modares.ac.ir/article-6-14050-en.html
1- Seafood Products Processing Department, Fisheries and Environmental Science Faculty, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2- Seafood Products Processing Department, Fisheries and Environmental Science Faculty, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran ,mahdi_ojagh@yahoo.com
3- “National Nutrition & Food Technology Research Institute” and “Food Science & Technology Department, Nutrition & Food Technology Faculty
4- Microbiology Department, Medicine Faculty, Golestan University of Medical Sciences, Gorgan, Iran
5- icrobiology Department, Medicine Faculty, Golestan University of Medical Sciences, Gorgan, Iran
2- Seafood Products Processing Department, Fisheries and Environmental Science Faculty, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran ,
3- “National Nutrition & Food Technology Research Institute” and “Food Science & Technology Department, Nutrition & Food Technology Faculty
4- Microbiology Department, Medicine Faculty, Golestan University of Medical Sciences, Gorgan, Iran
5- icrobiology Department, Medicine Faculty, Golestan University of Medical Sciences, Gorgan, Iran
Abstract: (8840 Views)
Aims: Essential oils are a complex of volatile compounds obtained from different parts of plants. Cinnamon (Cinnamomum zeylanicum) essential oil (EO) is known as a suitable source of antibacterial compounds. The aim of present study was to investigate the antibacterial activity of cinnamon EO and ZnO nanoparticles (NPs) against 2 strains of Listeria monocytogenes.
Materials & Methods: In this experimental study, 2 strains of L. monocytogenes (a standard strain and a fish isolated strain) were used. The antibacterial activity of cinnamon EO and ZnO NPs was assessed by well diffusion test. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of cinnamon EO and ZnO NPs were also determined using broth macrodilution method. Moreover, the antibacterial properties of cinnamon EO and ZnO NPs were investigated in a liquid medium. The data were analyzed by SPSS 19 software, using one-way ANOVA and Tukey's post hoc tests.
Findings: The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of cinnamon EO were 16µl/ml and 64µl/ml, respectively. Furthermore, the MIC and MBC of ZnO NPs were 12.5mg/ml and 25mg/ml, respectively. The bacterial population significantly decreased with increasing the ZnO NPs and the cinnamon EO concentrations (p<0.05) and during cold storage, there were significant differences between the 2 strains.
Conclusion: Cinnamon essential oil and ZnO nanoparticles have strong antimicrobial effects against L. monocytogenes, so that the cinnamon essential oil shows bacteriostatic effects on Listeria, but ZnO nanoparticles show bactericidal effect.
Materials & Methods: In this experimental study, 2 strains of L. monocytogenes (a standard strain and a fish isolated strain) were used. The antibacterial activity of cinnamon EO and ZnO NPs was assessed by well diffusion test. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of cinnamon EO and ZnO NPs were also determined using broth macrodilution method. Moreover, the antibacterial properties of cinnamon EO and ZnO NPs were investigated in a liquid medium. The data were analyzed by SPSS 19 software, using one-way ANOVA and Tukey's post hoc tests.
Findings: The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of cinnamon EO were 16µl/ml and 64µl/ml, respectively. Furthermore, the MIC and MBC of ZnO NPs were 12.5mg/ml and 25mg/ml, respectively. The bacterial population significantly decreased with increasing the ZnO NPs and the cinnamon EO concentrations (p<0.05) and during cold storage, there were significant differences between the 2 strains.
Conclusion: Cinnamon essential oil and ZnO nanoparticles have strong antimicrobial effects against L. monocytogenes, so that the cinnamon essential oil shows bacteriostatic effects on Listeria, but ZnO nanoparticles show bactericidal effect.
Article Type: Research Article |
Subject:
fish and shellfish physiology
Received: 2016/06/15 | Published: 2018/03/20
Received: 2016/06/15 | Published: 2018/03/20
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