ANTIMICROBIAL HERB AND SPICE COMPOUNDS IN FOOD

SAIMA TEHSEEN 2003-ag-1562 Supervisor Dr. Faqir Muhammad Anjum

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INTRODUCTION
Herbs Parts of plants (possibly dried) Leaves of low growing shrubs Used to Enhance flavor or taste of food Preserve foods Cure illnesses Augment cosmetics e.g; parsley, chives, marjoram, thyme, basil, caraway, oregano, rosemary, savory, sage and celery leaves
(http//www.lancaster.unl.edu/food)
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Spices
Any dried plant products used primarily for seasoning purposes Examples Bark, root, buds, seeds, berry, or fruit of tropical plants and trees

IMPORTANCE
Safe and high quality foods Concerns about food safety Raise considerable challenges Natural antimicrobials good deal of attention

(Arques et al.,2008; Demirci et al., 2008)

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BENEFITS
Reduce need for antibiotics Control microbial contamination in food Improve shelf life Decrease antibiotic resistance Strengthen immune cells in humans
(Abou-taleb and Kawai, 2008)

Food processing techniques

Old techniques i. Mild heat processing ii. Cold distribution of perishable food iii. Modified atmosphere packaging iv. Chemical preservatives
(Gaysinsky and Weiss, 2007; Li et al., 2008)

Conti
Recent techniques i. Pulsed light ii. High pressure pulsed electric field iii. Magnetic field iv. Incorporation of natural antimicrobials
(Fisher and Phillips, 2008; Gutierrez et al., 2009)

Plant antimicrobials
Herbs and spices used by early Egyptians Most spices have Eastern origins Preservation potential of spices (1880s) Significant bacteriostatic properties (1910s) Alternative health remedies in India
(Gutierrez et al.,2008)

Conti..
Plant origin antimicrobials produced by SD (steam distillation) HD (hydro distillation) Alternative method SFE (supercritical fluid extraction) Provide higher solubility Improve mass transfer rates
(Burt, 2004; Kim et al., 2008)
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Potential of antimicrobials
Efficacy depends on pH Storage temperature Amount of oxygen Essential oil concentration Active components
(Sandasi et al., 2008; Viuda-Martos et al., 2008)
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Chemical components of antimicrobials

Saponins Flavonoids Thiosulfinates Glucosinolates Essential oils

(Bajpai et al., 2008)
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Conti
Saponin and flavonoids food borne pathogens Thiosulfinates Gram negative bacteria Glucosinolates demonstrate Antibacterial Antifungal properties
(Kim et al., 2008)

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Conti..
Plant compounds including Glucosides Saponins Tannins Alkaloids Organic acids and others Defense system
(Ceylan and Fung, 2004; Bajpai et al., 2008)
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Conti
Phenolic compounds of spices contain Eugenol Carvacrol Thymol Primarily responsible for Bacteriocidal/bacteriostatic properties

(Rodrguez et al., 2009)

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Antimicrobial activities
Categor y Species
Herbs S. pepper Oregano Rosemary Sage Thyme

Plant part
Leaves Leaves Leaves Leaves Leaves

B. Inhibition Flavor compound %

Linalool Thymol Camphor Thujone Thymol <50 75-100 75-100 50-75 75-100

Spices

Cinnamon
Clove Mustard Vanilla

Bark
Flower bud Seed Seed/ Fruit Fruit Leaves

Eugenol
Eugenol Vanillin Oleuropein Terpenoids

75-100
75-100
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Allyle isothiocynate 50-75

Oils

Olive oil Tee tree oil

Essential oils (EOs)

EOs are group of Terpenoids Sesquiterpenes Diterpenes Acids Alcohols Aldehydes, acyclic esters or lactones
(Fisher and Phillips, 2006)
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Conti..
EOs have antimicrobial activity at levels between 0.2 and 10 l ml-1 Listeria monocytogenes Salmonella typhimurium Escherichia coli O157:H7 Shigella dysenteriae Bacillus cereus Staphylococcus aureu
(Burt, 2004)
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Essential Oil Components

Cinnamic aldehyde Eugenol Thymol Carvacrol
(Kuete et al., 2008)

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Conti
Major components constitute upto 85% Other components at trace levels Phenolic compounds of EOs from Citrus oil Olive oil Tea tree oil
(Burt, 2004; Grosso et al., 2008)
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Conti
Non phenolic compounds from Garlic Coriander Parsley Cinnamon Effective against Gram positive Gram negative bacteria
(Mandalari et al., 2007)
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Uses of plant antimicrobials

Food spoilage Alternative preservative and pathogen control Cinnamon, cloves and cumin affective against Staphylococcus aureus Escherichia coli Micrococcus luteus Pseudomonas aeruginosa
(Agaoglu et al., 2007)
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Conti
Ginger, galangal, turmeric and finger root extracts against Gram positive Gram negative pathogenic bacteria Olive leaves show antimicrobial effects against Campylobacter jejuni Helicobacter pylori Staphylococcus aureus
(Sudjana et al., 2009)
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Mechanism of action
Structural and functional damages Concentration of spices and herbs 0.05-0.1% Phospholipid bilayer of cell membrane Disrupting enzyme systems Compromising genetic material of bacteria Forming fatty acid hydroperoxidase
(Burt et al., 2007; Arques et al., 2008)
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Synergistic and antagonistic effects

Combined effect is higher than individual effect (synergistic) Combined effect is lower than individual applications (antagonistic) Carvacrol-thymol improve efficacy of EOs Nisin with carvacrol or thymol effective against Bacillus cereus (8 to 30oC) Oregano EO effect in MAP (40% CO2, 30% N2, and 30% O2)
(Chouliara et al., 2007) 24

In-food experiments with antimicrobials

Effective EOs in decreasing order of antimicrobial activities are Oregano > clove > coriander > cinnamon > thyme > mint > rosemary > mustard > cilantro /sage
(Burt, 2004; Sofia et al., 2007)

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Conti
Inhibitory spices and herbs depends on number of factors Type Effects on organoleptic properties Composition and concentration Biological properties of antimicrobial Target microorganism Processing and storage conditions of targeted food product
(Romeo et al., 2008)
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Application of plant antimicrobials

Meat and poultry products

Reduction of pathogens Control growth of food borne bacteria Improve quality of minced meat Enhance antioxidant activity of meat
(Solomakos et al.,2008)

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Conti
Dairy products
Extract of mango seed kernel Reduce total bacterial count Inhibit coliform growth Exert remarkable antimicrobial activity Extend shelf life of pasteurized milk Cinnamon and clove oil inhibit Growth of yoghurt starter cultures
(Cava et al., 2007)
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Conti
Fruit and vegetables
Activity of EOs effective against Natural spoilage microflora Food borne pathogens Post harvest fungal diseases Eugenol (80ppm) preserve apple juice for 7 days Oregano oil effective against Escherichia coli O157:H7
(Sandasi et al.,2008)
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CONCLUSION
Flavoring and preservation purposes Improve shelf life of food products Enhance inactivation of non thermal processes Generally recognized as safe (GRAS) Effective application requires a thorough knowledge of: Target microorganisms Interfering product components Physicochemical factors Storage conditions 30

REFERENCES
Arques, J.L., Rodriguez, E., Nunez, M. and Medina, M. 2008. Inactivation of gram negative pathogens in refrigerated milk by reuterin in combination with nisin or the lactoperoxidase system. European Food Research and Technology 227(1):7782. Abou-taleb, M. and Kawai, Y. 2008. Shelf life of semi fried tuna slices coated with essential oil compounds after treatment with anodic electrolyzed NaCl solution. Journal of Food Protection 71(4):770 774. Agaoglu, S., Dostbil, N. and Alemdar, S. 2007. Antimicrobial activity of some spicesused in the meat industry. Bulletin of the Veterinary Institute in Pulawy 51:5357. Bajpai, V.K., Rahman, A. and Kang, S.C. 2008. Chemical composition and inhibitory parameters of essential oil and extracts of Nandina domestica Thunb. to control food-borne pathogenic and spoilage bacteria. International Journal of Food Microbiology 125(2): 117122. Burt, S. 2004. Essential oils: Their antibacterial properties and potential applications in foodsA review. International Journal of 31 Food Microbiology 94(3):223253.

Conti..
Burt, S. A., Der Zee, R.V., Koets, A.P., De Graaff, A.M., Van Knapen, F. and Gaastra, W. et al. 2007. Carvacrol induces heat shock protein 60 and inhibits synthesis offlagellin in Escherichia coli O157:H7. Applied and Environmental Microbiology 73:44844490. Cava, R., Nowak, E., Taboada, A. and Marin-Iniesta, F. 2007. Antimicrobial activity of clove and cinnamon essential oils against Listeria monocytogenes in pasteurized milk. Journal of Food Protection 70(12):27572763. Ceylan, E. and Fung, D.Y.C. 2004. Antimicrobial activity of spices. Journal of Rapid Methods and Automation in Microbiology 12(1):1 55. Chouliara, E., Karatapanis, A., Savvaidis, I.N. and Kontominas, M.G. 2007. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 40oC. Food Microbiology 24(6):607617. Demirci, F., Guven, K., Demirci, B., Dadandi, M.Y. and Baser, K.H. C. 2008. Antibacterial activity of two Phlomis essential oils against food pathogens. Food Control 19(4):11591164.
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Conti..
Fisher, K. and Phillips, C. 2008. Potential antimicrobial uses of essential oils in food: Is citrus the answer? Trends in Food Science and Technology 19(2):156164. Gaysinsky, S. and Weiss, J. 2007. Aromatic and spice plants: Uses in food safety. Stewart Post Harvest Review 4(5):19. Grosso, C., Ferraro, V., Figueiredo, A.C., Barroso, J.G., Coelho, J.A. and Palavra, A.M. 2008. Supercritical carbon dioxide extraction of volatile oil from Italian coriander seeds. Food Chemistry 111(1):197 203. Gutierrez, J., Barry-Ryan, C. and Bourke, P. 2009. Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components. Food Microbiology 26:142150. Gutierrez, J., Barry-Ryan, C. and Bourke, P. 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology 124(1):91 33 97.

Kim, T.J., Weng, W.L., Stojanovic, J., Lu, Y., Jung, Y.S. and Silva, J.L. 2008. Antimicrobial effect of water-soluble muscadine seed extracts on Escherichia coli O157:H7. Journal of Food Protection 71(7):14651468. Kuete, V., Tsafack Mbaveng, A., Tsaffack, M., Penlap Beng, V., Etoa, F.X. Nkengfack, A.E., et al. 2008. Antitumor, antioxidant and antimicrobial activities of Bersamaengleriana (Melianthaceae). Journal of Ethnopharmacology 115(3):494501. Li, H., Tajkarimi, M. and Osburn, B.I. 2008. Impact of vacuum cooling on Escherichia coli O157:H7 infiltration into lettuce tissue. Applied and Environmental Microbiology 74(10):31383142. Mandalari, G., Bennett, R.N., Bisignano, G., Trombetta, D., Saija, A., Faulds, C.B., et al. 2007. Antimicrobial activity of flavonoids extracted from bergamot (Citrusbergamia Risso) peel, a byproduct of the essential oil industry. Journal of Applied Microbiology 103:2056 2064. Rodrguez, H., Curiel, J.A., Landete, J.M., las Rivas, B.D., De Felipe, F.L., Gmez- Cordovs, G., et al. 2009. Food phenolics and lactic acid bacteria. International Journal of Food Microbiology 13279 90. 34

Conti

Conti
Romeo, F.V., De Luca, S., Piscopo, A. and Poiana, M. 2008. Antimicrobial effect of some essential oils. Journal of Essential Oil Research 20(4):373379. Sandasi, M., Leonard, C.M., and Viljoen, A.M. 2008. The effect of five common essential oil components on Listeria monocytogenes biofilms. Food Control 19(4):10701075. Sofia, P.K., Prasad, R., Vijay, V.K. and Srivastava, A.K. 2007. Evaluation of antibacterial activity of Indian spices against common food borne pathogens. International Journal of Food Science and Technology 42:910915. Solomakos, N., Govaris, A., Koidis, P. and Botsoglou, N. 2008. The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiology 25(1):120127. Sudjana, A.N., DOrazio, C., Ryan, V., Rasool, N., Ng, J., Islam, N., et al. 2009. Antimicrobial activity of commercial Olea europaea (olive) leaf extract. International Journal of Antimicrobial Agents 33:461463.
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Conti
Viuda-Martos, M., Ruiz-Navajas, Y., Fernandez-Lopez, J. and Angel Perez-Alvarez, J. 2008. Antibacterial activity of different essential oils obtained from spices widely used in mediterranean diet. International Journal of Food Science and Technology 43(3):526531. http//www.lancaster.unl.edu/food

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