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Antimicrobial activity of lemongrass Cymbopogon citratus DC Stapf essential oil against food-borne pathogens added to cream-filled cakes and pastries



Antimicrobial activity of lemongrass Cymbopogon citratus DC Stapf essential oil against food-borne pathogens added to cream-filled cakes and pastries



Journal of Essential Oil Research 24(6): 579-582



Antimicrobial activity of the Cymbopogon citratus (DC) Stapf. (lemongrass) essential oil against food-borne pathogens was determined to investigate its potential for reducing microbial population of cream-filled baked goods. The chemical composition of the oil was analyzed by gas chromatography (GC)/mass spectrometry (MS) and fifteen components were identified, where neral (39.0%), geranial (33.3%), limonene (5.8%) and geranyl acetate (4.2) were the most abundant constituents. Five main food-borne pathogens including Staphylococcus aureus, Escherichia coli, Candida albicans, Bacillus cereus and Salmonella typhimurium were added to cream-filled cakes. Lemongrass essential oil showed potent antimicrobial activity against selected microorganisms. Minimum inhibitory concentration (MIC) values for essential oil against all tested microorganisms were determined as 0.5 ?L/disc except for S. aureus, in which the oil was ineffective. By using 1 ?L/mL of essential oil, more than a 99.9% reduction in susceptible mic.

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Accession: 036632223

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DOI: 10.1080/10412905.2012.729920


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