Antibacterial effect of carvacrol and coconut oil on selected pathogenic bacteria
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F18%3A73943" target="_blank" >RIV/60460709:41210/18:73943 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/60460709:41320/18:73943
Výsledek na webu
<a href="http://dx.doi.org/10.2478/sab-2018-0008" target="_blank" >http://dx.doi.org/10.2478/sab-2018-0008</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.2478/sab-2018-0008" target="_blank" >10.2478/sab-2018-0008</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Antibacterial effect of carvacrol and coconut oil on selected pathogenic bacteria
Popis výsledku v původním jazyce
Essential oils play a prominent role as flavoring agents and fragrances in the food and perfume industries. Carvacrol is a major component of various essential oils, such as oregano and thyme oils, and is responsible for their antimicrobial activity. Lauric acid is a medium-chain fatty acid (MCFA) with high antibacterial potential. Both carvacrol and MCFAs have been used empirically as antimicrobial agents. Here, we tested the inhibitory properties of carvacrol and coconut (Cocos nucifera L.) oil containing a high percentage of MCFAs against 5 harmful bacterial pathogens: Escherichia coli, Salmonella Enteritidis, Staphylococcus aureus, Listeria monocytogenes and Enterococcus cecorum. Gas chromatography (GC-FID) analysis of coconut oil showed a high concentration of lauric acid (41%). Microdilution antimicrobial assays showed that the combination of carvacrol and coconut oil had a stronger antibacterial effect against all tested bacteria than both agents separately. We conclude that carvacr
Název v anglickém jazyce
Antibacterial effect of carvacrol and coconut oil on selected pathogenic bacteria
Popis výsledku anglicky
Essential oils play a prominent role as flavoring agents and fragrances in the food and perfume industries. Carvacrol is a major component of various essential oils, such as oregano and thyme oils, and is responsible for their antimicrobial activity. Lauric acid is a medium-chain fatty acid (MCFA) with high antibacterial potential. Both carvacrol and MCFAs have been used empirically as antimicrobial agents. Here, we tested the inhibitory properties of carvacrol and coconut (Cocos nucifera L.) oil containing a high percentage of MCFAs against 5 harmful bacterial pathogens: Escherichia coli, Salmonella Enteritidis, Staphylococcus aureus, Listeria monocytogenes and Enterococcus cecorum. Gas chromatography (GC-FID) analysis of coconut oil showed a high concentration of lauric acid (41%). Microdilution antimicrobial assays showed that the combination of carvacrol and coconut oil had a stronger antibacterial effect against all tested bacteria than both agents separately. We conclude that carvacr
Klasifikace
Druh
J<sub>SC</sub> - Článek v periodiku v databázi SCOPUS
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2018
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Scientia Agriculturae Bohemica
ISSN
1211-3174
e-ISSN
1805-9430
Svazek periodika
49
Číslo periodika v rámci svazku
1
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
7
Strana od-do
46-52
Kód UT WoS článku
—
EID výsledku v databázi Scopus
2-s2.0-85045944903