Antimicrobial Effect of Some Essential Oils Mixtures
Year: 2009
Type: article
Abstract: The present work was conducted to study the response of some human pathogens - (belongs to Enterobacteriaceae family) - to 6 volatile oils as single or mixtures applications. GC-MS analysis of essential oils obtained from the 4 plants fruits belongs to Apiaceae or Umbelliferae family Coriandrum sativum L., Petroselinum crispum L., Anethum graveolens L., Pimpinella anisum L. and herbs of 2 plants belongs to Labiatae or Lamiaceae family Mentha piperita L. and Mentha virides L. showed the presence of 44 components. The major components were Linalool (70.63%) in coriander, Myristicin and Apiole (24.10 and 16.65% respectively) in parsley, Carvone (20.40%) in dill, Anethole (65.10%) in anise, Menthol (48.75%) in peppermint and Carvone (66.15%) in spearmint. The antimicrobial activities of essential oils were assessed by using hole plate diffusion assays as well as minimum inhibitory concentration (MIC) method. Three selected pathogens belongs to Enterobacteriaceae family (Escherichia coli, Salmonella enteric and Proteus vulgaris) were chosen to investigate their sensitivity to essential oils in single or mixtures applications forms. The oils exhibit different degrees of antimicrobial activities on the tested pathogens depending on their chemical composition. Dill, anise, and spearmint oils showed significantly antimicrobial effect in single application. On the other hand the mixture of coriander, peppermint and parsley was more effective. Either single or oil mixtures were co mpared with antibiotic (Cephradine commonly known as Velosef). Therefore, some essential oils either in single or in mixtures application could be a source of pharmaceutical materials required for the preparation of new therapeutic and antimicrobial agents
Authors: Y. A. H. Osman, Eman Yaseen, Mostafa M. Farag
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W2111254650