master's thesis
Antibacterial effect of thyme and tea tree oil

Vedrana Bešvir (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Metadata
TitleAntibakterijski učinak eteričnih ulja timijana i čajevca
AuthorVedrana Bešvir
Mentor(s)Hrvoje Pavlović (thesis advisor)
Abstract
Eterična ulja su hidrofobne tekućine dobivene iz biljnog materijala koje sadrže aromatske tvari odgovorne za njihovo antimikrobno djelovanje. Primjena eteričnih ulja u zaštiti namirnica sve se više razmatra kao moguće rješenje zahtjeva potrošača za korištenjem prirodnih aditiva. Cilj ovog rada bio je ispitati antibakterijski učinak eteričnih ulja timijana i čajevca na gram-pozitivne (Bacillus cereus, Listeria monocytogenes, Enterococcus faecalis i Staphylococcus aureus) i gram-negativne bakterije (Escherichia coli, Yersinia enterocolitica, Salmonella enteritidis i Pseudomonas fluorescens) značajne za prehrambenu industriju. Određene su minimalna inhibitorna (MIK) i baktericidna koncentracija (MBK) ispitanih eteričnih ulja. Minimalna inhibitorna koncentracija ulja timijana na S. aureus utvđena je pri 500 ppm, za E. faecalis iznosila je 4000 ppm, dok za Y. enterocolitica nije utvrđena. Minimalna baktericidna koncentracija pri 1000 ppm uočena je kod Y. enterocolitica i S. aureus, i čak 8 puta veća koncentracija kod E. faecalis. U usporedbi s eteričnim uljem timijana, ulje čajevca pokazalo je jednaku inhibitornu i baktericidnu koncentraciju, osim za S. aureus (MIK od 2000 ppm, te MBK od 4000 ppm) i Y. enterocolitica (MBK od 2000 ppm), dok za E. coli i S. enteritidis MIK nije utvrđena. Antibakterijski učinak ispitanih eteričnih ulja najizraženiji je pri višim koncentracijama ulja (3/4 MBK), posebno za E. coli i L. monocytogenes.
Keywordsthyme tea tree essential oils antibacterial effect bacteria
Parallel title (English)Antibacterial effect of thyme and tea tree oil
Committee MembersNela Nedić Tiban
Hrvoje Pavlović
Lidija Lenart
Marina Tišma
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Biology and Microbiology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Study programme typeuniversity
Study levelgraduate
Study programmeFood Science and Nutrition
Academic title abbreviationmag. nutr.
Genremaster's thesis
Language Croatian
Defense date2011-07-14
Parallel abstract (English)
Essential oils are hydrophobic liquids obtained from plant material containing aromatic compounds responsible for their specific antimicrobial activity. Essential oils have potential application in food industry as a possible solution to consumers requests for using natural additives. The aim of this study was to investigate the antibacterial activity of thyme and tea tree essential oils against Gram positive (Bacillus cereus, Listeria monocytogenes, Enterococcus faecalis and Staphylococcus aureus) and Gram negative bacteria (Escherichia coli, Yersinia enterocolitica, Salmonella enteritidis and Pseudomonas fluorescens) important in food industry. Minimal inhibitory (MIC) and bactericidal concentration (MBC) for each oil were observed. Minimal inhibitory concentration of thyme oil was observed at 500 ppm for S. aureus and 4000 ppm for E. faecalis, while for Y. enterocolitica has not been established. MIC at 1000 ppm were observed for Y. enterocolitica and S. aureus, and by 8 times higher concentrations for E. faecalis. Compared to thyme essential oil, tea tree oil showed the same inhibitory and bactericidal concentrations, except for S. aureus (MIC at 2000 ppm and MBC at 4000 ppm) and Y. enterocolitica (MBC at 2000 ppm), while for E. coli and S. enteritidis MIC was not determined. Higher essential oil concentrations (3/4 MBC) had stronger antibacterial effect, especially to E. coli and L. monocytogenes.
Parallel keywords (Croatian)timijan čajevac eterična ulja antibakterijski učinak bakterije
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:030923
CommitterSanda Hasenay