Chemical basis of anti-listerial effects of rosemary herb during stomaching with fresh-cut vegetables

Johann Scollard; Gillian A. Francis; David O'Beirne

doi:10.1016/j.lwt.2014.01.032

Chemical basis of anti-listerial effects of rosemary herb during stomaching with fresh-cut vegetables

Johann Scollard
, Gillian A. Francis
, David O'Beirne

University of Limerick

Research output: Contribution to journal › Article › peer-review

Abstract

Fresh rosemary herb has demonstrated much stronger anti-listerial effects when stomached with contaminated fresh-cut vegetables than those obtained by application of rosemary essential oils. Various types of rosemary extracts (hydrodistillates, CO₂ extracts, hexane/acetone extracts) were analysed by GC-MS and tested for anti-listerial effects invitro. Principal component analysis showed that verbenone levels were most correlated with anti-listerial effects, followed by levels of camphor. Stomaching rosemary herb greatly increased headspace levels of verbenone and camphor (by up to 20 times) compared to intact or chopped fresh rosemary. It is speculated that by crushing the herb under water, stomaching released enhanced levels of these components as lipophilic nanosomes which rapidly migrated to lipophilic surfaces, including the membranes of Listeria cells.

Original language	English
Pages (from-to)	16-21
Number of pages	6
Journal	LWT
Volume	57
Issue number	1
DOIs	https://doi.org/10.1016/j.lwt.2014.01.032
Publication status	Published - Jun 2014
Externally published	Yes

Keywords

Camphor
Listeria
Rosemary
Stomaching
Verbenone

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10.1016/j.lwt.2014.01.032

Cite this

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title = "Chemical basis of anti-listerial effects of rosemary herb during stomaching with fresh-cut vegetables",

abstract = "Fresh rosemary herb has demonstrated much stronger anti-listerial effects when stomached with contaminated fresh-cut vegetables than those obtained by application of rosemary essential oils. Various types of rosemary extracts (hydrodistillates, CO2 extracts, hexane/acetone extracts) were analysed by GC-MS and tested for anti-listerial effects invitro. Principal component analysis showed that verbenone levels were most correlated with anti-listerial effects, followed by levels of camphor. Stomaching rosemary herb greatly increased headspace levels of verbenone and camphor (by up to 20 times) compared to intact or chopped fresh rosemary. It is speculated that by crushing the herb under water, stomaching released enhanced levels of these components as lipophilic nanosomes which rapidly migrated to lipophilic surfaces, including the membranes of Listeria cells.",

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T1 - Chemical basis of anti-listerial effects of rosemary herb during stomaching with fresh-cut vegetables

AU - Scollard, Johann

AU - Francis, Gillian A.

AU - O'Beirne, David

PY - 2014/6

Y1 - 2014/6

N2 - Fresh rosemary herb has demonstrated much stronger anti-listerial effects when stomached with contaminated fresh-cut vegetables than those obtained by application of rosemary essential oils. Various types of rosemary extracts (hydrodistillates, CO2 extracts, hexane/acetone extracts) were analysed by GC-MS and tested for anti-listerial effects invitro. Principal component analysis showed that verbenone levels were most correlated with anti-listerial effects, followed by levels of camphor. Stomaching rosemary herb greatly increased headspace levels of verbenone and camphor (by up to 20 times) compared to intact or chopped fresh rosemary. It is speculated that by crushing the herb under water, stomaching released enhanced levels of these components as lipophilic nanosomes which rapidly migrated to lipophilic surfaces, including the membranes of Listeria cells.

AB - Fresh rosemary herb has demonstrated much stronger anti-listerial effects when stomached with contaminated fresh-cut vegetables than those obtained by application of rosemary essential oils. Various types of rosemary extracts (hydrodistillates, CO2 extracts, hexane/acetone extracts) were analysed by GC-MS and tested for anti-listerial effects invitro. Principal component analysis showed that verbenone levels were most correlated with anti-listerial effects, followed by levels of camphor. Stomaching rosemary herb greatly increased headspace levels of verbenone and camphor (by up to 20 times) compared to intact or chopped fresh rosemary. It is speculated that by crushing the herb under water, stomaching released enhanced levels of these components as lipophilic nanosomes which rapidly migrated to lipophilic surfaces, including the membranes of Listeria cells.

KW - Camphor

KW - Listeria

KW - Rosemary

KW - Stomaching

KW - Verbenone

UR - https://www.scopus.com/pages/publications/84894261430

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DO - 10.1016/j.lwt.2014.01.032

M3 - Article

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VL - 57

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ER -

Chemical basis of anti-listerial effects of rosemary herb during stomaching with fresh-cut vegetables

Abstract

Keywords

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