Antimicrobial combined action of terpenes against the food‐borne microorganisms <i>Escherichia coli, Staphylococcus aureus</i> and <i>Bacillus cereus</i>

Abstract

Abstract The aims of this work were to study the antimicrobial activity of nine monoterpenes and the synergistic or antagonistic associations between them, and to relate water solubility, H‐bonding and p Ka values with antimicrobial activity. The minimum inhibitory concentrations (MICs) and minimum bactericidal concentration (MBCs) were determined. The MIC of carvacrol against S. aureus was 3.2 g/l and of thymol was 7.5 g/l. E. coli was resistant. Carvacrol and thymol were bactericidal. The associations geraniol/menthol against S. aureus and B. cereus and thymol/menthol against B. cereus were totally synergistic. Eugenol/geraniol displayed partial synergism against B. cereus . The other groups did not show any synergistic effect. Eugenol had the lowest p Ka, followed by thymol and carvacrol. Eugenol had the highest total area and polar area and intermolecular and intramolecular hydrogen‐bonding capacity, while carvacrol and thymol only had intermolecular hydrogen‐bonding capacity. The terpenes alone and in combination were effective against microorganisms. Phenolic compounds were the most active terpenes. Associations between terpenes were related to the chemical structure. Studies on the antimicrobial activity of associations of terpenes will advance the search for new alternatives for food preservation. Copyright © 2009 John Wiley &amp; Sons, Ltd.