Chemical composition and antibacterial activity of essential oils of bitter fennel (Foeniculum vulgare Mill. var. vulgare) and dill (Anethum graveolens L.) against the growth of food-borne and seed-borne pathogenic bacteria.
Year: 2009
Type: article
Abstract: In the present study, the chemical composition and antibacterial activity of essential oils of bitter fennel (Foeniculum vulgare Mill. var. vulgare) and dill (Anethumgraveolens L.) were investigated against food-borne and seed-borne pathogenic bacteria. The chemical composition of bitter fennel and dill essential oils was analyzed by gas chromatography-mass spectroscopy. The major compounds found in the essential oils of bitter fennel and dill were estragole (37.6%) and limonene (33.1%), respectively. These essential oils have antibacterial activity against food-borne as well as seed-borne pathogenic bacteria. Fennel essential oil had the highest antibacterial activity against the food-borne bacterial pathogen Staphylococus aureus, while dill essential oil had the highest antibacterial activity against seed-borne pathogenic Clavibacter michiganensis subsp. michiganensis. Amongst all the bacterial species tested, the plant pathogenic agent Pseudomonas syringae pv. tomato had the greatest resistance to both essential oils. Considering the significant level of bacterial growth inhibition of seed-borne and food-borne pathogens, essential oils or their components could be promising seed disinfectants or food additives in appropriate products.
Source: Italian Journal of Food Science
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $1,100
OpenAlex ID: W133517796