Chemical composition of essential oils of some common culinary spices and their antimicrobial activities
Article Main
Abstract
Antimicrobial resistance is one of the top 10 global threats to public health. Natural products can be effectively used to prevent antimicrobial resistance. Spices are highly used food commodities. Their essential oils (EOs) possess excellent antimicrobial potential. Therefore, the present study aimed to extract oil from three commonly used spices and assess their antimicrobial activity.The EOs were extracted from cinnamon (Cinnamomum verum J. Persel), cumin (Cuminum cyminum L.) and trigonella (Trigonella foenum-graecum L.) and were characterized by GC-MS. Antimicrobial activities were screened against two Gram +ve bacterial strains: Staphylococcus aureus (MTCC No. 737), Bacillus subtilis (MTCC No. 441); two Gram-ve bacterial strains, Escherichia coli (MTCC No. 443), Pseudomonas aeruginosa (MTCC No. 1688); and two fungal strains: Aspergillus oryzae(NCIM1008) and Fusarium oxysporum (MDU-4) via disc diffusion and broth dilution assays.The highest yield of EOs was obtained with trigonella (4.35 %), followed by cinnamon (2.75%) and cumin (1.53%). GC-MS analysis confirmed the presence of various phytocompounds in different EOs. Antimicrobial results showed that cinnamon EO was the most active with the maximum zone of inhibition of 15.3±0.08 mm, 11.3±0.25 mm, and 13.1±0.14 mm against E. coli, P. aeruginosa, and F. oxysporum, respectively. Cumin EOhas also shown promising antimicrobial activity with a zone of inhibition of 13.0±0.09 mm, 10.2±0.20 mm, and 11.4±0.08 mm against E. coli, P. aeruginosa, and F. oxysporum. E. coli and F. oxysporum were the most sensitive microbial strains.Cinnamon EO exhibited the highest antimicrobial activity and, therefore, can be used as a natural antimicrobial herb after clinical trials.
Article Details
Article Details
Keywords
Antimicrobial, Essential oils, Food, Gas chromatography-mass spectrometry (GC-MS), Natural products, Spices
References
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Behbahani, B.A., Noshad, M. & Falah, F. (2019). Cumin essential oil: Phytochemical analysis, antimicrobial activity and investigation of its mechanism of action through scanning electron microscopy. Microbial Pathogenesis, 136, 103716. https://doi.org/10.1016/j.micpath.2019.103716.
Cresti, L., Falciani, C., Cappello, G., Brunetti, J., Vailati, S., Melloni, E., Bracci, L. &Pini, A. (2022). Safety evaluations of a synthetic antimicrobial peptide administered intravenously in rats and dogs. Science Reports, 12(1), 19294. https://doi.org/10.1038/s41598-022-23841-2.
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Fagbemi, K.O., Aina, D.A. &Olajuyigbe, O.O. (2021). Soxhlet extraction versus hydrodistillation using the clevenger apparatus: A comparative study on the extraction of a volatile compound from Tamarindus indica seeds. The Scientific World Journal, 2021, 1-8. https://doi.org/10.1155/2021/5961586.
Firmino, D.F., Cavalcante, T.T., Gomes, G.A., Firmino, N., Rosa, L.D., de Carvalho, M. G. &Catunda Jr, F.E. (2018). Antibacterial and antibiofilm activities of Cinnamomum sp. essential oil and cinnamaldehyde: antimicrobial activities. The Scientific World Journal, 2018. https://doi.org/10.1155/2018/7405736.
Goyal, S., Gupta, N. & Chatterjee, S. (2016). Investigating therapeutic potential of Trigonella foenum-graecum L. as our defense mechanism against several human diseases. Journal of Toxicology, 2016. https://doi.org/10.1155/2016/1250387.
Hu, F., Tu, X.F., Thakur, K., Hu, F., Li, X.L., Zhang, Y.S., Zhang, J.G. &Wei, Z.J. (2019). Comparison of antifungal activity of essential oils from different plants against three fungi. Food and Chemical Toxicology, 134, 110821. https://doi.org/10.1016/j.fct.2019.110821.
Joshi, M.P., Chintu, C., Mpundu, M., Kibuule, D., Hazemba, O., Andualem, T., Embrey, M., Phulu, B. & Gerba, H. (2018). Multidisciplinary and multisectoral coalitions as catalysts for action against antimicrobial resistance: implementation experiences at national and regional levels. Global Public Health, 13(12), 1781-1795. https://doi.org/10.1080/17441692.2018.1449230.
Kalia, M., Yadav, V.K., Singh, P.K., Sharma, D., Pandey, H., Narvi, S.S. & Agarwal, V. (2015). Effect of cinnamon oil on quorum sensing-controlled virulence factors and biofilm formation in Pseudomonas aeruginosa. PLoS one, 10(8), e0135495. https://doi.org/10.1371/journal.pone.0135495.
Mittal, R.P., Rana, A. &Jaitak, V. (2019). Essential oils: an impending substitute of synthetic antimicrobial agents to overcome antimicrobial resistance. Current Drug Targets, 20(6), 605-624. https://doi.org/10.2174/13894 50119666181031122917.
Mnif, S. & Aifa, S. (2015). Cumin (Cuminum cyminum L.) from traditional uses to potential biomedical applications. Chemistry & Biodiversity, 12(5), 733-742. https://doi.org/10.1002/cbdv.201400305.
Muhoza, B., Qi, B., Harindintwali, J.D., Koko, M.Y.F., Zhang, S. &Li, Y. (2023). Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications. Critical Reviews in Food Science and Nutrition, 63(15), 2521-2543. https://doi.org/10.1080/10408398.2021.1977236.
Ogbunugafor, H.A., Ugochukwu, C.G. &Kyrian-Ogbonna, A.E. (2017). The role of spices in nutrition and health: a review of three popular spices used in Southern Nigeria. Food Quality and. Safety, 1, 171-185. https://doi.org/10.1093/fqsafe/fyx020.
Paudel, S.K., Bhargava, K. &Kotturi, H. (2019). Antimicrobial activity of cinnamon oil nanoemulsion against Listeria monocytogenes and Salmonella spp. on melons. Lwt, 111, 682-687. https://doi.org/10.1016/j.lwt.2019.05.087.
Pingret, D., Fabiano-Tixier, A.S. &Chemat, F. (2014). An improved ultrasound Clevenger for extraction of essential oils. Food Analytical Methods, 7, 9-12. https://doi.org/10.1007/s12161-013-9581-0.
Prabuseenivasan, S., Jayakumar, M. &Ignacimuthu, S. (2006). In vitro antibacterial activity of some plant essential oils. BMC Complementary & Alternative Medicines, 6(1), 1-8. https://doi.org/10.1186/1472-6882-6-39.
Prakash, V., Kumari, A., Kaur, H., Kumar, M., Gupta, S. &Bala, R. (2021). Chemical composition and anti-microbial activity of essential oil from aerial parts of Origanum vulgare L. from North-Western Himalayas. Journal of Essential Oil Bearing Plants, 24(2), 177-185. https://doi.org/10.1080/0972060X.2021.1919928.
Rao, A. S., Yadav, S. S., Sheoran, A., Singh, N., Nandal, A., Bhandoria, M. S., Ganaie, S. A. &Bansal, P. (2021). An ethnomedicinal survey of traditionally used medicinal plants from charkhidadri district, Haryana: An attempt towards documentation and preservation of ethnic knowledge. Indian Journal of Traditional Knowledge, 20, 436-450. http://op.niscpr.res.in/index.php/IJTK/article/view/31896/0.
Saki, M., Seyed-Mohammadi, S., Montazeri, E. A., Siahpoosh, A., Moosavian, M. &Latifi, S. M. (2020). In vitro antibacterial properties of Cinnamomum zeylanicum essential oil against clinical extensively drug-resistant bacteria. European Journal of Integrative Medicine, 37, 101146. https://doi.org/10.1016/j.eujim.2020.101146.
Singh, N. &Yadav, S.S. (2022a). A review on health benefits of phenolics derived from dietary spices. Current Research in Food Science, 5, 1508-1523. https://doi.org/10.1016/j.crfs.2022.09.009.
Singh, N. & Yadav, S.S. (2022b). Ethnomedicinal uses of Indian spices used for cancer treatment: A treatise on structure-activity relationship and signaling pathways. Current Research in Food Science, 5, 1845-181872. https://doi.org/10.1016/j.crfs.2022.10.005.
Singh, N. &Yadav, S. S. (2024). Antimicrobial and anticancer insights of cinnamaldehyde Schiff bases and metal complexes. Inorganic Chemistry Communications, 167, 112724. https://doi.org/10.1016/j.inoche.2024.112724.
Singh, N., Rao, A.S., Nandal, A., Kumar, S., Yadav, S.S., Ganaie, S.A. &Narasimhan, B., (2021a). Phytochemical and pharmacological review of Cinnamomum verum J. Presl-a versatile spice used in food and nutrition. Food Chemistry, 338, 127773. https://doi.org/10.1016/j.foodchem.2020.127773.
Singh, N., Yadav, S. S. &Narasihman, B. (2024). Antimicrobial and Antioxidant Assessment of Trigonella foenum-graecum. Legume Research: An International Journal, 7, 1113. https://doi.org/10.18805/LR-5348.
Singh, N., Yadav, S.S., Kumar, S. &Narashiman, B. (2021b). A review on traditional uses, phytochemistry, pharmacology, and clinical research of dietary spice Cuminum cyminum L. Phytotherapy Research, 35(9), 5007-5030. https://doi.org/10.1002/ptr.7133.
Singh, N., Yadav, S.S., Kumar, S. &Narashiman, B. (2022). Ethnopharmacological, phytochemical and clinical studies on Fenugreek (Trigonella foenum-graecum L.). Food Bioscience, 46, 101546.
Vázquez-Fresno, R., Rosana, A.R.R., Sajed, T., Onookome-Okome, T., Wishart, N.A. &Wishart, D.S. (2019). Herbs and spices-biomarkers of intake based on human intervention studies–a systematic review. Genes & Nutrition, 14, 18. https://doi.org/10.1186/s12263-019-0636-8.
Yang, K., Liu, A., Hu, A., Li, J., Zen, Z., Liu, Y., Tang, S. &Li, C. (2021). Preparation and characterization of cinnamon essential oil nanocapsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after encapsulation. Food Control, 123, 107783. https://doi.org/10.1016/j.foodcont.2020.107783.
Yousefi, M., Rahimi-Nasrabadi, M., Pourmortazavi, S.M., Wysokowski, M., Jesionowski, T., Ehrlich, H. &Mirsadeghi, S. (2019). Supercritical fluid extraction of essential oils. TrAC Trends in Analytical Chemistry, 118, 182-193. https://doi.org/10.1016/j.trac.2019.05.038.
Yu, Z., Tang, J., Khare, T. & Kumar, V. (2020). The alarming antimicrobial resistance in ESKAPEE pathogens: Can essential oils come to the rescue? Fitoterapia, 140, 104433. https://doi.org/10.1016/j.fitote.2019.104433
Aslam, B., Wang, W., Arshad, M.I., Khurshid, M., Muzammil, S., Rasool, M.H., Nisar, M. A., Alvi, R.F., Aslam, M.A., Qamar, M.U., Salamat, M.K.F. & Baloch, Z. (2018). Antibiotic resistance: a rundown of a global crisis. Infection and Drug Resistance, 1645-1658. https://doi.org/10.2147/IDR.S173867.
Batish, D. R., Pal Singh, H., Kohli, R. K., Kaur, S., Saxena, D. B. & Yadav, S. (2007). Assessment of phytotoxicity of parthenin. Zeitschrift für Naturforschung C, 62, 367-372. https://doi.org/10.1515/znc-2007-5-609.
Behbahani, B.A., Noshad, M. & Falah, F. (2019). Cumin essential oil: Phytochemical analysis, antimicrobial activity and investigation of its mechanism of action through scanning electron microscopy. Microbial Pathogenesis, 136, 103716. https://doi.org/10.1016/j.micpath.2019.103716.
Cresti, L., Falciani, C., Cappello, G., Brunetti, J., Vailati, S., Melloni, E., Bracci, L. &Pini, A. (2022). Safety evaluations of a synthetic antimicrobial peptide administered intravenously in rats and dogs. Science Reports, 12(1), 19294. https://doi.org/10.1038/s41598-022-23841-2.
Eldin, A. B., Ezzat, M., Afifi, M., Sabry, O. &Caprioli, G. (2023). Herbal medicine: the magic way crouching microbial resistance. Natural Product Research, 1-10. https://doi.org/10.1080/14786419.2023.2172009.
Fagbemi, K.O., Aina, D.A. &Olajuyigbe, O.O. (2021). Soxhlet extraction versus hydrodistillation using the clevenger apparatus: A comparative study on the extraction of a volatile compound from Tamarindus indica seeds. The Scientific World Journal, 2021, 1-8. https://doi.org/10.1155/2021/5961586.
Firmino, D.F., Cavalcante, T.T., Gomes, G.A., Firmino, N., Rosa, L.D., de Carvalho, M. G. &Catunda Jr, F.E. (2018). Antibacterial and antibiofilm activities of Cinnamomum sp. essential oil and cinnamaldehyde: antimicrobial activities. The Scientific World Journal, 2018. https://doi.org/10.1155/2018/7405736.
Goyal, S., Gupta, N. & Chatterjee, S. (2016). Investigating therapeutic potential of Trigonella foenum-graecum L. as our defense mechanism against several human diseases. Journal of Toxicology, 2016. https://doi.org/10.1155/2016/1250387.
Hu, F., Tu, X.F., Thakur, K., Hu, F., Li, X.L., Zhang, Y.S., Zhang, J.G. &Wei, Z.J. (2019). Comparison of antifungal activity of essential oils from different plants against three fungi. Food and Chemical Toxicology, 134, 110821. https://doi.org/10.1016/j.fct.2019.110821.
Joshi, M.P., Chintu, C., Mpundu, M., Kibuule, D., Hazemba, O., Andualem, T., Embrey, M., Phulu, B. & Gerba, H. (2018). Multidisciplinary and multisectoral coalitions as catalysts for action against antimicrobial resistance: implementation experiences at national and regional levels. Global Public Health, 13(12), 1781-1795. https://doi.org/10.1080/17441692.2018.1449230.
Kalia, M., Yadav, V.K., Singh, P.K., Sharma, D., Pandey, H., Narvi, S.S. & Agarwal, V. (2015). Effect of cinnamon oil on quorum sensing-controlled virulence factors and biofilm formation in Pseudomonas aeruginosa. PLoS one, 10(8), e0135495. https://doi.org/10.1371/journal.pone.0135495.
Mittal, R.P., Rana, A. &Jaitak, V. (2019). Essential oils: an impending substitute of synthetic antimicrobial agents to overcome antimicrobial resistance. Current Drug Targets, 20(6), 605-624. https://doi.org/10.2174/13894 50119666181031122917.
Mnif, S. & Aifa, S. (2015). Cumin (Cuminum cyminum L.) from traditional uses to potential biomedical applications. Chemistry & Biodiversity, 12(5), 733-742. https://doi.org/10.1002/cbdv.201400305.
Muhoza, B., Qi, B., Harindintwali, J.D., Koko, M.Y.F., Zhang, S. &Li, Y. (2023). Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications. Critical Reviews in Food Science and Nutrition, 63(15), 2521-2543. https://doi.org/10.1080/10408398.2021.1977236.
Ogbunugafor, H.A., Ugochukwu, C.G. &Kyrian-Ogbonna, A.E. (2017). The role of spices in nutrition and health: a review of three popular spices used in Southern Nigeria. Food Quality and. Safety, 1, 171-185. https://doi.org/10.1093/fqsafe/fyx020.
Paudel, S.K., Bhargava, K. &Kotturi, H. (2019). Antimicrobial activity of cinnamon oil nanoemulsion against Listeria monocytogenes and Salmonella spp. on melons. Lwt, 111, 682-687. https://doi.org/10.1016/j.lwt.2019.05.087.
Pingret, D., Fabiano-Tixier, A.S. &Chemat, F. (2014). An improved ultrasound Clevenger for extraction of essential oils. Food Analytical Methods, 7, 9-12. https://doi.org/10.1007/s12161-013-9581-0.
Prabuseenivasan, S., Jayakumar, M. &Ignacimuthu, S. (2006). In vitro antibacterial activity of some plant essential oils. BMC Complementary & Alternative Medicines, 6(1), 1-8. https://doi.org/10.1186/1472-6882-6-39.
Prakash, V., Kumari, A., Kaur, H., Kumar, M., Gupta, S. &Bala, R. (2021). Chemical composition and anti-microbial activity of essential oil from aerial parts of Origanum vulgare L. from North-Western Himalayas. Journal of Essential Oil Bearing Plants, 24(2), 177-185. https://doi.org/10.1080/0972060X.2021.1919928.
Rao, A. S., Yadav, S. S., Sheoran, A., Singh, N., Nandal, A., Bhandoria, M. S., Ganaie, S. A. &Bansal, P. (2021). An ethnomedicinal survey of traditionally used medicinal plants from charkhidadri district, Haryana: An attempt towards documentation and preservation of ethnic knowledge. Indian Journal of Traditional Knowledge, 20, 436-450. http://op.niscpr.res.in/index.php/IJTK/article/view/31896/0.
Saki, M., Seyed-Mohammadi, S., Montazeri, E. A., Siahpoosh, A., Moosavian, M. &Latifi, S. M. (2020). In vitro antibacterial properties of Cinnamomum zeylanicum essential oil against clinical extensively drug-resistant bacteria. European Journal of Integrative Medicine, 37, 101146. https://doi.org/10.1016/j.eujim.2020.101146.
Singh, N. &Yadav, S.S. (2022a). A review on health benefits of phenolics derived from dietary spices. Current Research in Food Science, 5, 1508-1523. https://doi.org/10.1016/j.crfs.2022.09.009.
Singh, N. & Yadav, S.S. (2022b). Ethnomedicinal uses of Indian spices used for cancer treatment: A treatise on structure-activity relationship and signaling pathways. Current Research in Food Science, 5, 1845-181872. https://doi.org/10.1016/j.crfs.2022.10.005.
Singh, N. &Yadav, S. S. (2024). Antimicrobial and anticancer insights of cinnamaldehyde Schiff bases and metal complexes. Inorganic Chemistry Communications, 167, 112724. https://doi.org/10.1016/j.inoche.2024.112724.
Singh, N., Rao, A.S., Nandal, A., Kumar, S., Yadav, S.S., Ganaie, S.A. &Narasimhan, B., (2021a). Phytochemical and pharmacological review of Cinnamomum verum J. Presl-a versatile spice used in food and nutrition. Food Chemistry, 338, 127773. https://doi.org/10.1016/j.foodchem.2020.127773.
Singh, N., Yadav, S. S. &Narasihman, B. (2024). Antimicrobial and Antioxidant Assessment of Trigonella foenum-graecum. Legume Research: An International Journal, 7, 1113. https://doi.org/10.18805/LR-5348.
Singh, N., Yadav, S.S., Kumar, S. &Narashiman, B. (2021b). A review on traditional uses, phytochemistry, pharmacology, and clinical research of dietary spice Cuminum cyminum L. Phytotherapy Research, 35(9), 5007-5030. https://doi.org/10.1002/ptr.7133.
Singh, N., Yadav, S.S., Kumar, S. &Narashiman, B. (2022). Ethnopharmacological, phytochemical and clinical studies on Fenugreek (Trigonella foenum-graecum L.). Food Bioscience, 46, 101546.
Vázquez-Fresno, R., Rosana, A.R.R., Sajed, T., Onookome-Okome, T., Wishart, N.A. &Wishart, D.S. (2019). Herbs and spices-biomarkers of intake based on human intervention studies–a systematic review. Genes & Nutrition, 14, 18. https://doi.org/10.1186/s12263-019-0636-8.
Yang, K., Liu, A., Hu, A., Li, J., Zen, Z., Liu, Y., Tang, S. &Li, C. (2021). Preparation and characterization of cinnamon essential oil nanocapsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after encapsulation. Food Control, 123, 107783. https://doi.org/10.1016/j.foodcont.2020.107783.
Yousefi, M., Rahimi-Nasrabadi, M., Pourmortazavi, S.M., Wysokowski, M., Jesionowski, T., Ehrlich, H. &Mirsadeghi, S. (2019). Supercritical fluid extraction of essential oils. TrAC Trends in Analytical Chemistry, 118, 182-193. https://doi.org/10.1016/j.trac.2019.05.038.
Yu, Z., Tang, J., Khare, T. & Kumar, V. (2020). The alarming antimicrobial resistance in ESKAPEE pathogens: Can essential oils come to the rescue? Fitoterapia, 140, 104433. https://doi.org/10.1016/j.fitote.2019.104433
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Chemical composition of essential oils of some common culinary spices and their antimicrobial activities. (2024). Journal of Applied and Natural Science, 16(4), 1679-1689. https://doi.org/10.31018/jans.v16i4.5917
