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|Title:||Antibacterial effects of the essential oils of commonly consumed medicinal herbs using an in vitro model||Authors:||Soković, Marina
Van Griensven, Leo J.L.D.
|Keywords:||Disc-diffusion;Essential oils;Food spoilage bacteria;Herbs;Human pathogens;Microdilution method;Natural antimicrobial agents;Structure-activity||Issue Date:||1-Nov-2010||Journal:||Molecules||Abstract:||
The chemical composition and antibacterial activity of essential oils from 10 commonly consumed herbs: Citrus aurantium, C. limon, Lavandula angustifolia, Matricaria chamomilla, Mentha piperita, M. spicata, Ocimum basilicum, Origanum vulgare, Thymus vulgaris and Salvia officinalis have been determined. The antibacterial activity of these oils and their main components; i.e. camphor, carvacrol, 1,8-cineole, linalool, linalyl acetate, limonene, menthol, α-pinene, β-pinene, and thymol were assayed against the human pathogenic bacteria Bacillus subtilis, Enterobacter cloacae, Escherichia coli O157:H7, Micrococcus flavus, Proteus mirabilis, Pseudomonas aeruginosa, Salmonella enteritidis, S. epidermidis, S. typhimurium, and Staphylococcus aureus. The highest and broadest activity was shown by O. vulgare oil. Carvacrol had the highest antibacterial activity among the tested components. © 2010 licensee MDPI, Basel, Switzerland.
|Appears in Collections:||Journal Article|
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