Evaluation of antibacterial activity of selected Iranian essential oils against Staphylococcus aureus and Escherichia coli in nutrient broth medium.
Evaluation of antibacterial activity of selected Iranian essential oils against Staphylococcus aureus and Escherichia coli in nutrient broth medium.
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DOI：
10.3923/pjbs.2007.3693.3697
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发表时间：
2007-10-15
期刊：
影响因子：
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通讯作者：
Mohsenzadeh, Mohammad
中科院分区：
文献类型：
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作者：
Mohsenzadeh, Mohammad
不同浓度（0.01至15%）百里香（Thymus vulgaris）、薄荷（Mentha Piperita L.）香菜籽（Carum carvi）、茴香（Foeniculum vulgar）、龙蒿（Artmesia dracunculus）和薄荷油（Mentha pullegium）精油对金黄色葡萄球菌和大肠杆菌的抗菌作用在营养肉汤培养基中进行了研究。薄荷、茴香、百里香、薄荷香和香菜精油对大肠杆菌的 MIC 值为 0.5 +/- 0.03、1 +/- 0.03、0.3 +/- 0.01、0.7 +/- 0.03 和 0.6 +/- 0.02%，相比之下，对金黄色葡萄球菌的 MIC 值为 0.4 +/- 0.02%分别为 0.01、2 +/- 0.13、0.1 +/- 0.01、0.5 +/- 0.02 和 0.5 +/- 0.02%。薄荷、茴香、百里香、薄荷香和香菜精油对大肠杆菌的 MBC 值为 0.7 +/- 0.02、2 +/- 0.05、0.5 +/- 0.02、1 +/- 0.02 和 0.8 +/- 0.02，对金黄色葡萄球菌的 MBC 值为 0.5 +/- 0.02、4分别为+/-0.26、0.3+/-0.02、0.7+/-0.02和0.6+/-0.01。结果的统计评估表明，百里香（Thymus vulgaris）精油表现出最广泛的作用谱（p < 0.05）。薄荷（Mentha Piperita）、香菜籽（Carum carvi）、薄荷油（Menthae pullegium）和茴香（Foeniculum vulgar）精油对测试微生物具有中等效果，相比之下，龙蒿精油对测试微生物效果较差。总之，食用植物精油可能是某些食源性病原体的抑制物质的潜在来源。从植物中提取的天然物质可用于控制食品中的病原体。
The antibacterial effect of different concentrations (0.01 to 15%) of thyme (Thymus vulgaris), peppermint (Mentha piperita L.) caraway seed (Carum carvi), fennel (Foeniculum vulgar), tarragon (Artmesia dracunculus) and pennyroyal (Mentha pullegium) essential oils on the Staphylococcus aureus and Escherichia coli was studied in nutrient broth medium. The MIC values of peppermint, fennel, thyme, pennyroyal and caraway essential oils against Escherichia coli were 0.5 +/- 0.03, 1 +/- 0.03, 0.3 +/- 0.01, 0.7 +/- 0.03 and 0.6 +/- 0.02% and in contrast, for Staphylococcus aureus were 0.4 +/- 0.01, 2 +/- 0.13, 0.1 +/- 0.01, 0.5 +/- 0.02 and 0.5 +/- 0.02%, respectively. The MBC values of peppermint, fennel, thyme, pennyroyal and caraway essential oils for Escherichia coli were 0.7 +/- 0.02, 2 +/- 0.05, 0.5 +/- 0.02, 1 +/- 0.02 and 0.8 +/- 0.02 and for Staphylococcus aureus were 0.5 +/- 0.02, 4 +/- 0.26, 0.3 +/- 0.02, 0.7 +/- 0.02 and 0.6 +/- 0.01, respectively. Statistical evaluation of the results indicated that the essential oils of thyme (Thymus vulgaris) showed the broadest spectrum of action (p < 0.05). Essential oils of peppermint (Mentha piperita), caraway seed (Carum carvi), pennyroyal (Menthae pullegium) and fennel (Foeniculum vulgar) had moderate effect against tested microorganisms and in contrast, tarragon essential oil were less effective against tested microorganisms. In conclusion, essential oils of edible plants could be a potential source for inhibitory substances for some foodborne pathogens. Natural substances that extracted from plants have applications in controlling pathogens in foods.