Effects of the Essential oils of Iranian Medicinal Plants on the Growth of Some Pathogenic Bacteria
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Published:
Mar 30, 2018
Keywords:
Essential oil, Escherichia coli, Proteus vulgaris, Klebsiella pneumonia, Pseudomonas aeruginosa, Antibacterial activity
Main Article Content
Abstract
The antimicrobial activities of the essential oils of four different medicinal plants (cumin, thyme, mint and fennel) were investigated on Escherichia coli, Klebsiella pneumonia, Proteus vulgaris, and Pseudomonas aeruginosa. The antimicrobial activity of the essential oils was evaluated by disc diffusion method. The results showed that the most effective oils were thyme (Thymus vulgaris L.) and peppermint (Mintae piperita). The use of theses essential oils, should be considered in the food preservation.
Keywords: Essential oil, Escherichia coli, Proteus vulgaris, Klebsiella pneumonia, Pseudomonas aeruginosa, Antibacterial activity
Corresponding author: E-mail: [email protected]
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References
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[4] E.W.T. Ting, and K.E. Deibel, Sensitivity of Listeria monocytogenes to Spices at Two Temperatures, Journal of Food Safety, 12, 1992, 129-137.
[5] B.J. Juven, J. Kanner, F. Schved, and H. Weisslowicz, Factors that Interact with the Antibacterial Action of Thyme Essential Oil and Its Active Constituents, Journal of Applied Bacteriology, 76, 1994, 626-631.
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[7] C.C. Tassou, E.H. Drosinos, and G.J.E. Nychas, Effects of Essential Oil from Mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in Model Food Systems at 4 °C and 10 °C, Journal of Applied Bacteriology, 78, 1995, 593-600.
[8] H.W. Chang, Antimicrobial Effect of Spices and Vegetables, Food Industries (ROC), 27, 1995, 53-61.
[9] A. Sivropoulo, E. Papanikolaou, C. Nikolaou, S. Kokkini, T. Lanaras, and M. Arsenakis, Antimicrobial and Cytotoxic Activities of Origanum Essential Oils, Journal of Agricultural and Food Chemistry, 44, 1996, 1202-1205.
[10] A. Chaibi, L.H. Ababouch, K. Bllasri, S. Boucetta, and F.F. Busta, Inhibition of Germination and Vegetative Growth of Bacillus cereus T and Clostridium botulinum 62A Spores by Essential Oils, Food Microbiology, 14, 1997, 161-174.
[11] J. Wan, A. Wilcock, and M.J. Coventry, The Effect of Essential Oils of Basil on the Growth of Aeromonas hydrophila and Pseudomonas flurescens, Journal of Applied Microbiology, 84, 1998, 152-158.
[12] K.J. Lachowicz, G.P. Jones, D.R. Briggs, F.E. Bienvenu, J. Wan, A. Wilcock, and M.J. Coventry, The Synergistic Preservative Effects of the Essential Oils of Sweet Basil (Ocimum basilicum L.) Against Acid Tolerant Food Microflora, Letters in Applied Microbiology, 26, 1998, 209-214.
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[14] O. Sagdic, A. Kuscu, M. Ozcan, and S. Ozcelik, Effects of Turkish Spice Extracts at Various Concentrations on the Growth of Escherichia coli 0157:H7, Food Microbiology, 19, 2002, 473-480.
[15] M. Valero, and M.C. Salmeron, Antibacterial Activity of 11 Essential Oils Against Bacillus cereus in Tyndalized Carrot Broth, International Journal of Food Microbiology, 85, 2003, 73-81.
[16] S. Cosentino, C.I.G. Tuberoso, B. Pisano, M. Satta, V. Mascia, E. Arzedi, and F. Palmers, In vitro Antimicrobial Activity and Chemical Composition of Sardinian Thymus Essential Oils, Lett. Appl. Microbiol., 29, 1999, 130-135.
[17] M. Elgayyar, F.A. Draughon, D.A. golden, and J.R. Mount, Antimicrobial Activity of Essential Oils from Plants Against Selected Pathogenic and Saprophytic Microorganisms, J. Food Prot., 64, 2001, 1019-1024.
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[19] E. O’ Gara, D.J. Hill, and D.J. Maslin, Activities of Garlic Oil, Garlic Powder, and their Diallyl Constituents Against Helicobacter Pylori, Appl. Environ. Microbiol., 66, 2000, 2269-2273.
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[21] T. Essawi, and M. Srour, Screening of Some Palestinian Medicinal Plants for Antibacterial Activity, Journal of Ethnopharmacology, 70, 2000, 343-349.
[22] A. Rojas, L. Hernandez, R. Pereda-Miranda, and R. Mata, Screening for Antimicrobial Activity of Crude Drug Extracts and Pure Natural Products from Mexican Medicinal Plants, Journal of Ethnopharmacology, 35, 1992, 275-283.
[23] A. Camporese, M.J. Balick, R. Arvigo, R.G. Esposito, N. Morsellino, F. De Simone, and A. Tubaro, Screening of Anti-bacterial Activity of Medicinal Plants from Belize (Central America), Journal of Ethnopharmacology, 87, 2003, 103-107.
[24] R. Li, D. Teng, G. Du, and B. Wang, Isolation of Rosmarinic Acid from Callus of Perilla frutescens and Studies of Its Inhibition on the Growth of Bacteria and Fungus, Weishengwuxue Tongbao, 27, 2000, 324-327.
[25] P.M. Davidson, Chemical Preservatives and Natural Antimicrobial Compounds, In: M.P. Doyle, L.R. Beuchat, T.J. Montville (Eds.), Food Microbiology, Fundamental and Frontiers, ASM Publications, Washington, DC, 1997, 520-556.
[26] B.L. Bowles, and V.K. Juneja, Inhibition of Food-borne Bacterial Pathogens by Naturally Occurring Food Additives, Journal of Food Safety, 18, 1998, 101-112.
[27] D.K. Olukoya, N. Idika, and T. Odugbemi, Antimicrobial Activity of Some Medicinal Plants from Nigeria, Journal of Ethnopharmacology, 39, 1993, 69-72.