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Molecules 2016, 21(10), 1414; doi:10.3390/molecules21101414

Laurus nobilis, Zingiber officinale and Anethum graveolens Essential Oils: Composition, Antioxidant and Antibacterial Activities against Bacteria Isolated from Fish and Shellfish

1
Laboratoire de Traitement et Valorisation des Rejets Hydriques (LR 15 CERTEO5), Technopole de Borj-Cédria, BP 273, Soliman 8020, Tunisie
2
Laboratoire de Biotechnologie de l’Olivier, Centre de Technologie de Borj-Cédria, BP 901, Hammam Lif 2050, Tunisie
3
Department of Pharmacy, University of Pisa, Via Bonanno 33, Pisa 56126, Italy
4
Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, Fisciano 84084, Salerno, Italy
*
Author to whom correspondence should be addressed.
Academic Editors: Luca Forti and Derek J. McPhee
Received: 25 July 2016 / Revised: 7 October 2016 / Accepted: 17 October 2016 / Published: 22 October 2016
(This article belongs to the Collection Recent Advances in Flavors and Fragrances)
View Full-Text   |   Download PDF [703 KB, uploaded 22 October 2016]   |  

Abstract

Several bacterial strains were isolated from wild and reared fish and shellfish. The identification of these strains showed the dominance of the Aeromonas hydrophila species in all seafood samples, followed by Staphylococcus spp., Vibrio alginolyticus, Enterobacter cloacae, Klebsiella ornithinolytica, Klebsiella oxytoca and Serratia odorifera. The isolates were studied for their ability to produce exoenzymes and biofilms. The chemical composition of the essential oils from Laurus nobilis leaves, Zingiber officinale rhizomes and Anethum graveolens aerial parts was studied by GC and GC/MS. The essential oils’ antioxidant and antibacterial activities against the isolated microorganisms were studied. Low concentrations of the three essential oils were needed to inhibit the growth of the selected bacteria and the lowest MBCs values were obtained for the laurel essential oil. The selected essential oils can be used as a good natural preservative in fish food due to their antioxidant and antibacterial activities. View Full-Text
Keywords: fish; shellfish; Laurus nobilis; Zingiber officinale; Anethum graveolens; essential oils; chemical composition; antioxidant activity; antibacterial activity fish; shellfish; Laurus nobilis; Zingiber officinale; Anethum graveolens; essential oils; chemical composition; antioxidant activity; antibacterial activity
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Snuossi, M.; Trabelsi, N.; Ben Taleb, S.; Dehmeni, A.; Flamini, G.; De Feo, V. Laurus nobilis, Zingiber officinale and Anethum graveolens Essential Oils: Composition, Antioxidant and Antibacterial Activities against Bacteria Isolated from Fish and Shellfish. Molecules 2016, 21, 1414.

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