Liposomal incorporation of carvacrol and thymol isolated from the essential oil of Origanum dictamnus L. and in vitro antimicrobial activity

Food Chemistry

Volumn 112, Issue 1, 2009, Pages 77-83

  Liolios, C C ^a   Gortzi, O ^b   Lalas, S ^b   Tsaknis, J ^c   Chinou, I ^a  

^a UNIVERSITY OF ATHENS   (Greece)

^b TECHNOLOGICAL EDUCATIONAL INSTITUTE OF LARISSA   (Greece)

^c UNIVERSITY OF WEST ATTICA   (Greece)

Author keywords

Antioxidant activity; Carvacrol; Essential oil; In vitro antimicrobial activity; Liposomal incorporation; Origanum dictamnus L.; Thymol

Indexed keywords

CARVACROL; ESSENTIAL OIL; LIPOSOME; PARA CYMENE; TERPINENE; THYMOL;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; DRUG ISOLATION; DRUG STABILITY; ENCAPSULATION; MASS FRAGMENTOGRAPHY; OREGANO; ORIGANUM DICTAMNUS;

FUNGI; LISTERIA MONOCYTOGENES; NEGIBACTERIA; ORIGANUM DICTAMNUS; POSIBACTERIA;

EID: 47949120768     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.060     Document Type: Article

References (28)

1. Abdalla A.E., and Roozen J.P. The effects of stabilised extracts of sage and oregano on the oxidation of salad dressings. European Food Research Technology 212 (2001) 551-560
2. Adams, R. P. (2001). Identification of Essential Oil Components by Gas Chromatography/Mass Spectroscopy. Carol Stream, USA. IL: Allured Publishing Corp.
3. Aeschbach R., Loliger J., Scott B.C., Murcia A., Butler J., Halliwell B., et al. Antioxidant action of thymol, carvacrol, 6-gingerol, zingeron and hydroxytyrosol. Food Chemistry and Toxicology 32 (1994) 31-36
4. Burt S. Essential oils: Their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology 94 (2004) 223-253
5. Chan Y.H., Chen B.H., Chiu C.P., and Lu Y. The influence of phytosterols on the encapsulation efficiency of cholesterol liposomes. International Journal of Food Science and Technology 39 (2004) 985-995
6. Chorianopoulos N., Kalpoutzakis E., Aligianis N., Mitaku S., Nychas G.J., and Haroutounian S. Essential oils of Satureja, Origanum and Thymus species chemical composition and antibacterial activities against foodborne pathogen. Journal of Agricultural and Food Chemistry 52 (2004) 8261-8267
7. Cristiani M., D'Arrigo M., Mandalari G., Castelli F., Sarpietro M.G., Micieli D., et al. Interaction of four monoterpenes contained in essential oils with model membranes: Implications for their antibacterial activity. Journal of Agricultural and Food Chemistry 55 (2007) 6300-6308
8. Gibbs B.F., Kermasha S., Alli I., and Mulligan C.N. Encapsulation in food industry: A review. International Journal of Food Science and Nutrition 50 3 (1999) 213-224
9. Gortzi O., Lalas S., Chinou I., and Tsaknis J. Reevaluation of antimicrobial and antioxidant activity of Thymus spp. extracts before and after encapsulation in liposomes. Journal of Food Protection 69 (2006) 2998-3005
10. Harvala C., Menounos P., and Argyriadou N. Essential oil from Origanum dictamnus. Planta Medica 53 (1987) 107-109
11. Knowles J.R., Roller S., Murray D.B., and Naidu A.S. Antimicrobial action of carvacrol at different stages of dual species biofilm development by Staphylococcus aureus and Salmonella enterica Serovar Typhimurium. Applied and Environmental Microbiology 71 2 (2005) 797-803
12. Lagouri V., Blekas G., Tsimidou M., Kokkini S., and Boskou D. Composition and antioxidant activity of essential oils from Oregano plants grown in Greece. Z. Lebensmitt. Unters. Forsch 197 (1993) 20-23
13. Litwinienko G., Kasprzycka-Guttman T., and Studzinski M. Effects of selected phenol derivatives on the autoxidation of linolenic acid investigated by DSC non-isothermal methods. Thermochimica Acta 331 (1997) 97-106
14. Massada Y. Analysis of essential oil by gas chromatography and spectrometry (1976), John Wiley & Sons, New York
15. Meliou E., and Chinou I. Chemistry and bioactivity of royal jelly from Greece. Journal of Agricultural and Food Chemistry 53 (2005) 8987-8992
16. New R.R.C. Liposomes - a practical approach (1990), Oxford University Press, New York pp. 109-111
17. Pol I.E., and Smid E.J. Combined action of nisin and carvacrol on Bacillus cereus and Listeria monocytogenes. Letters in Applied Microbiology 29 (1999) 166-170
18. Polunin O. Flowers of Greece and the Balkans (1997), Oxford University Press p. 406
19. Shoji Y., and Nakashima H. Nutraceutics and delivery systems. Journal of Drug Targeting 12 6 (2004) 385-391
20. Sivropoulou A., Papanikolaou E., Nikolaou C., Kokkini S., Lanaras T., and Arsenakis M. Antimicrobial and cytotoxic activities of Origanum essential oils. Journal of Agricultural and Food Chemistry 44 5 (1996) 1202-1205
21. Skoula M., Gotsiou P., Naxakis G., and Johnson C.B. A chemosystematic investigation on the mono- and sesquiterpenoids in the genus Origanum (Labiatae). Phytochemistry 52 4 (1999) 649-657
22. Sulkowski W.W., Pentak D., Nowak K., and Sulkowska A. The influence of temperature, cholesterol content and pH on liposome stability. Journal of Molecular Structure (2005) 737-747
23. Taylor M.T., and Davidson M.P. Liposomal nanocapsules in food science and agriculture. Critical Reviews in Food Science and Nutrition 45 (2005) 587-605
24. Thanos C.A. Aristotle and Theophrastus on plant-animal interactions. In: Arianoutsou M., and Groves R.H. (Eds). Plant-animal interactions in mediterranean-type ecosystems (1994), Kluwer Academic Publishers, Dordrect, The Netherlands 3-11
25. Ultee A., Kets E.P.W., Alberda M., Hoekstra F.A., and Smid E.J. Adaptation of the food-borne pathogen Bacillus cereus to carvacrol. Archives of Microbiology 174 4 (2000) 233-238
26. Van den Dool H., and Kratz P.D. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. Journal of Chromatography 11 (1963) 463-471
27. Versic, R. J. (1988). Flavour encapsulation - an overview. In: Risch, S. J., Reineccus, G. A. (Eds.), ACS Symposium Series 370 (pp. 1-6). Washington, DC: American Chemical Society.
28. Yanishlieva N., Marinova E., Gordon M., and Raneva V. Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems. Food Chemistry 64 (1999) 59-66