Antimicrobial activity of volatiles from edible herbs

Abstract

Volatiles including allylisothiocyanate (AIT) in herbs were examined to evaluate their antimicrobial activities by gaseous contact. Combination effects of volatiles were also examined. AIT suppressed the growth of all microorganisms tested. Salicylaldehyde also showed antimicrobial effects to the all fungi and bacteria tested. Other aldehydes showed inhibitory effects on the growth of fungi and Bacillus subtilis. Hydrocarbons inhibited the growth of B. subtilis. In the case of Staphylococcus aureus, carvacrol was more effective to suppress its growth than AIT. Masking effects of plant volatiles on AIT odor were confirmed with sensory analysis. Citrus oils and vanilla flavor were superior for masking AIT odor. Antimicrobial effects of AIT were not affected by mixing with plant volatiles.