<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Different uses of <italic>Rosmarinus officinalis</italic> are known, and its volatile essential oil (EO) possess extensively investigated biological properties, 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 of <italic>R. offi cinalis</italic> essential oil in vapor phase on apples, pears, kohlrabi, and potatoes. Fruits and vegetables models were tested with Gram-positive bacteria, Gram-negative bacteria, and yeasts. Together four bacterial strains (<italic>Salmonella enterica</italic> subsp. <italic>enterica</italic>, <italic>Yersinia enterocolitica</italic>, <italic>Enterococcus faecalis</italic>, <italic>Staphylococcus aureus</italic> subsp. <italic>aureus</italic>) and four yeasts (<italic>Candida albicans</italic>, <italic>C. glabrata</italic>, <italic>C. krusei</italic>, and <italic>C. tropicalis</italic>) were tested <italic>in situ</italic> analyses. The most effective influence has ROEO has the most effective influence on on apples model against bacteria <italic>Enterococcus faecalis</italic>, and <italic>C. glabrata</italic>, on pears model <italic>Salmonella enterica</italic> and <italic>C. glabrata</italic>, on potatoes <italic>Yersinia enterocolitica</italic>, and <italic>C. glabrata</italic>, and on kohlrabi model <italic>Y. enterocolitica</italic>, and <italic>C. albicans</italic>. The most effective in all food models was concentration 500 μL.L<sup>−1</sup>.</p>
</abstract>

Different uses of Rosmarinus officinalis are known, and its volatile essential oil (EO) possess extensively investigated biological properties, 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 of R. offi cinalis essential oil in vapor phase on apples, pears, kohlrabi, and potatoes. Fruits and vegetables models were tested with Gram-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 on on apples model against bacteria Enterococcus faecalis, and C. glabrata, on pears model Salmonella enterica and C. glabrata, on potatoes Yersinia enterocolitica, and C. glabrata, and on kohlrabi model Y. enterocolitica, and C. albicans. The most effective in all food models was concentration 500 μL.L−1.

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

Acta Horticulturae et Regiotecturae

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Different uses of Rosmarinus officinalis are known, and its volatile essential oil (EO) possess extensively investigated biological properties, such as...

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

Article Category: Research Article

Data publikacji: 23 maj 2023

Zakres stron: 28 - 34

Otrzymano: 21 gru 2022

Przyjęty: 15 lut 2022

DOI: https://doi.org/10.2478/ahr-2023-0005

Słowa kluczowe
bacteria, yeasts, apple, pears, kohlrabi, potatoes, antimicrobial activity

© 2023 Miroslava Kačániová et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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

Article Category: Research Article

Data publikacji: 23 maj 2023

Zakres stron: 28 - 34

Otrzymano: 21 gru 2022

Przyjęty: 15 lut 2022

DOI: https://doi.org/10.2478/ahr-2023-0005

Słowa kluczowebacteria, yeasts, apple, pears, kohlrabi, potatoes, antimicrobial activity

© 2023 Miroslava Kačániová et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Słowa kluczowe
bacteria, yeasts, apple, pears, kohlrabi, potatoes, antimicrobial activity