Antimicrobial effects of Rosemary essential oil with potential use in the preservation of fresh fruits and vegetables


Authors: Miroslava Kačániová, Lucia Galovičová, Marianna Schwarzová and Natália Čmiková

Volume/Issue: Volume 26: Issue 1

Published online: 23 May 2023

Pages: 28 - 34



Different uses of Rosmarinus officinalis are known, and its volatile essential oil (EO) possess extensively investigated biologicalproperties, such as antioxidant, anti-inflammatory, antiproliferative, anticancer, antiviral, antimicrobial, hepatoprotective,neuroprotective, nephroprotective, antiulcer, and many others. The aim of our study was evaluating of antimicrobial activity ofR. officinalis essential oil in vapor phase on apples, pears, kohlrabi, and potatoes. Fruits and vegetables models were tested withGram-positive bacteria, Gram-negative bacteria, and yeasts. Together four bacterial strains (Salmonella enterica subsp. enterica,Yersinia enterocolitica, Enterococcus faecalis, Staphylococcus aureus subsp. aureus) and four yeasts (Candida albicans, C. glabrata,C. krusei, and C. tropicalis) were tested in situ analyses. The most effective influence has ROEO has the most effective influence onon apples model against bacteria Enterococcus faecalis, and C. glabrata, on pears model Salmonella enterica and C. glabrata, onpotatoes Yersinia enterocolitica, and C. glabrata, and on kohlrabi model Y. enterocolitica, and C. albicans. The most effective in allfood models was concentration 500 μL.L-1

Keywords: bacteria, yeasts, apple, pears, kohlrabi, potatoes, in situ antimicrobial activity



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