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Orange Essential Oils Inhibit Salmonella Activity 11-06-08
by: David Gutierrez
Essential
oils extracted from oranges can inhibit the activity of salmonella and may
be useful as natural antimicrobial agents, according to a study published in the
Journal of Food Science.
"Essential oils
from citrus offer the potential for all natural antimicrobials for use in
improving the safety of organic or all natural foods," the researchers said.
Prior studies have demonstrated that various
citrus essential oils can function as natural preservatives by inhibiting
the activity of fungi and bacteria. In the current study, researchers exposed 11
different strains of salmonella to seven different
orange essential oils: cold-pressed Valencia orange oil terpeneless,
Valencia orange oil, cold-pressed orange terpenes, high-purity orange terpenes,
d-limonene, terpenes from orange essence and five-fold concentrated Valencia
orange oil.
Three of the oils inhibited salmonella activity: orange terpenes, single-folded
d-limonene, and orange essence terpenes. The most effective essential oil was
orange essence terpenes, with a minimum inhibitory concentration of between
0.125 and 0.5 percent. The other two essential oils had minimum inhibitory
concentrations of 1.0 percent.
The researchers then examined the chemical makeup of the
essential oils
with mass chromatography mass spectrometry analysis. They found that d-limonene
composed 94 percent of the oils, with myrcene composing another 3 percent.
The results follow those of another recent study, conducted by researchers from
Miguel Hernandez University in Alicante, Spain, and published in the journal
Food Chemistry. In that study, researchers found that oils from
grapefruit,
orange, lemon and mandarin all inhibited the activity of the common food
molds Aspergillus niger, Aspergillus flavus, Penicillium chrysogenum and
Penicillium verrucosum.
"It seems that citrus essential oils could be considered suitable alternatives
to chemical additives for use in the food industry, attending to the needs for
safety and satisfying the demand of consumers for natural components," those
researchers wrote.
Responding to consumer demand for more natural foods, food manufacturers have
been increasingly seeking alternatives to synthetic preservatives.
Research Orange Essential Oil: