Results
Title

Chemical compositions and antibacterial activities of five selected aromatic plants essential oils against food-borne pathogens and spoilage bacteria.

Authors

Moosavi-Nasab, Marzieh; Jamal Saharkhiz, Mohammad; Ziaee, Esmaeil; Moayedi, Fatemeh; Koshani, Roya; Azizi, Rezvan

Abstract

The aim of this work was to investigate chemical compositions and antibacterial properties of several Iranian essential oils (EO) bearing plants includingSatureja hortensis,Trachyspermum ammi,Mentha piperita,Lippia citrodora,andFoeniculum vulgare. Antibacterial properties of EOs againstPseudomonas putida,Enterobacter aerogenes,Salmonella typhiandEscherichia colias Gram-negative bacteria and alsoLeuconostoc mesenteroides subsp.mesenteroides,Listeria monocytogenes,Bacillus cereusandStaphylococcus aureusas Gram-positive bacteria were determined by Disk diffusion agar, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC). The chemical composition of EOs was characterized using gas chromatography and gas chromatography/mass spectrometry (GC/MS). The results of EOs analysis indicated that there are different compounds in each EO giving them different characteristics. According to the results, each EO has a different potential to inhibit the growth of bacteria. Among the EOs studied,T. ammiandS. hortensisrevealed the strongest antibacterial activity whereasF. vulgareshowed the weakest antibacterial activity.

Subjects

ESSENTIAL oils; ANTIBACTERIAL agents; GAS chromatography/Mass spectrometry (GC-MS); FOOD pathogens; FOOD microbiology; INHIBITORY Concentration 50; PHYTOCHEMICALS

Publication

Journal of Essential Oil Research, 2016, Vol 28, Issue 3, p241

ISSN

1041-2905

Publication type

Academic Journal

DOI

10.1080/10412905.2015.1119762