Synergistic antibacterial effects of Trachyspermum ammi L. essential oil and sodium nitrite in combination on artificially inoculated food models

Authors

DOI:

https://doi.org/10.3989/gya.0648231

Keywords:

Chemical preservatives, Essential oil, Food-borne pathogens, Synergism, Trachyspermum ammi

Abstract


The addition of carminative essential oils could be an approach for food preservation and would minimize or substitute chemical preservatives. In the present study, essential oils (n=11) namely, Anethum sowaCinnamomum zeylanicum, Citrus bergamiaCymbopogon flexuosusCymbopogon martiniCymbopogon winterianusElettaria cardamomumMentha arvensisOcimum basilicum, Salvia sclarea and Trachyspermum ammi, were screened against Aeromonas hydrophila and Listeria monocytogenes. The largest diameters of zone of inhibition, 19.9 ± 0.33 mm and 21.7 ± 0.58 mm, were exhibited by T. ammi essential oil against Aeromonas hydrophila and Listeria monocytogenes, respectively. Growth inhibition studies for T. ammi essential oil, sodium nitrite and their combinations were also carried out on cucumber, apple, gram flour soup and mutton broth models. The combination of T. ammi essential oil and sodium nitrite depicted synergism and was also effective in reducing the bacterial counts in artificially inoculated food systems.

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Published

2024-04-01

How to Cite

1.
Malik T, Sarkar O, Pant S. Synergistic antibacterial effects of Trachyspermum ammi L. essential oil and sodium nitrite in combination on artificially inoculated food models. Grasas aceites [Internet]. 2024Apr.1 [cited 2024May18];75(1):e544. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2162

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Research