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

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 in vitro. 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.