TY - JOUR
T1 - Evaluating the antimicrobial potential of green cardamom essential oil focusing on quorum sensing inhibition of Chromobacterium violaceum
AU - Abdullah,
AU - Asghar, Ali
AU - Butt, Masood Sadiq
AU - Shahid, Muhammad
AU - Huang, Qingrong
N1 - Funding Information:
We are thankful to Shimadzu Scientific Instruments (19 Schoolhouse Road, Suite 107, Somerset, NJ, 08873) for providing the GC–MS instrument in support of the research work of the Center for Sensory Sciences and Innovation at Rutgers University. We also acknowledged the support of Department of Biochemistry and Microbiology, Rutgers, The State University of New Jersey. We also wish to thank Higher Education Commission (HEC), Pakistan for providing financial assistance to support the Ph.D. research work.
Publisher Copyright:
© 2017, Association of Food Scientists & Technologists (India).
PY - 2017/7/1
Y1 - 2017/7/1
N2 - Spices are well known for their taste and flavor imparting properties. Green cardamom (Elletaria cardamomum), a herb spice belongs to family Zingiberaceae. In current study, GC–MS analysis of green cardamom essential oil (CEO) resulted in identification of twenty-six compounds with α-terpinyl acetate (38.4%), 1,8-cineole (28.71%), linalool acetate (8.42%), sabinene (5.21%), and linalool (3.97%) as major bioactive components. Present study also described the antimicrobial properties like zone of inhibition, minimum inhibitory concentration against microbial strains with special emphasis on quorum sensing inhibition. Disk diffusion assay showed that C. albicans and S. mutans were the most sensitive microorganisms followed by S. aureus, L. monocytogenes, B. cereus and S. typhimurium sensor strains, respectively. Whilst P. aeruginosa was found most resistant strain as CEO did not inhibited its growth. The minimum inhibitory concentration (MIC) values of CEO against tested strains were 10 ± 0.00 mg/mL against S. typhimurium, S. aureus and 5 ± 0.00 mg/mL against S. mutans, C. albicans strains, respectively. Regarding quorum sensing inhibition the tested concentrations 0.625 and 0.313 mg/mL of CEO inhibited violacein production with very little effect on growth of C. violaceum. Conclusively, study proved that quorum sensing inhibition values of CEO were much lower compared to MIC revealed values. Hence, cardamom bioactive constituents can effectively be used to develop novel antimicrobial drugs against conventional antibiotics.
AB - Spices are well known for their taste and flavor imparting properties. Green cardamom (Elletaria cardamomum), a herb spice belongs to family Zingiberaceae. In current study, GC–MS analysis of green cardamom essential oil (CEO) resulted in identification of twenty-six compounds with α-terpinyl acetate (38.4%), 1,8-cineole (28.71%), linalool acetate (8.42%), sabinene (5.21%), and linalool (3.97%) as major bioactive components. Present study also described the antimicrobial properties like zone of inhibition, minimum inhibitory concentration against microbial strains with special emphasis on quorum sensing inhibition. Disk diffusion assay showed that C. albicans and S. mutans were the most sensitive microorganisms followed by S. aureus, L. monocytogenes, B. cereus and S. typhimurium sensor strains, respectively. Whilst P. aeruginosa was found most resistant strain as CEO did not inhibited its growth. The minimum inhibitory concentration (MIC) values of CEO against tested strains were 10 ± 0.00 mg/mL against S. typhimurium, S. aureus and 5 ± 0.00 mg/mL against S. mutans, C. albicans strains, respectively. Regarding quorum sensing inhibition the tested concentrations 0.625 and 0.313 mg/mL of CEO inhibited violacein production with very little effect on growth of C. violaceum. Conclusively, study proved that quorum sensing inhibition values of CEO were much lower compared to MIC revealed values. Hence, cardamom bioactive constituents can effectively be used to develop novel antimicrobial drugs against conventional antibiotics.
KW - Antimicrobial potential
KW - GC–MS
KW - Green cardamom
KW - Quorum sensing inhibition
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U2 - 10.1007/s13197-017-2668-7
DO - 10.1007/s13197-017-2668-7
M3 - Article
AN - SCOPUS:85019890750
SN - 0022-1155
VL - 54
SP - 2306
EP - 2315
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 8
ER -