Author/Authors :
BASMACIOĞLU-MALAYOĞLU, Hatice Ege Üniversitesi - Ziraat Fakültesi - Zootekni Bölümü, Turkey , ÖZDEMĠR, Pınar Ege Üniversitesi - Ziraat Fakültesi - Zootekni Bölümü, Turkey , HAMES-KOCABAS, E. Esin Ege Üniversitesi - Mühendislik Fakültesi - Biyomühendislik Bölümü, Turkey
Title Of Article :
Chemical Compositions and Antibacterial Activity of the Essential Oils From Some Plant Species
Abstract :
In this study, the chemical composition of essential oils from cumin (Cuminum lcyminum), laurel (Laurus nobitis), oregano (Oreganum onites spp.), rosemary (Rosmarinus offlcinalis), anise (Pimpinella anisum) and clove (Syzygium aromaticum) were determined by GC/MS, and their antibacterial activities were tested on Salmonella typhimurium CCM 5445, Staphylococcus aureus (MRSA) RSKK 95047, Staphylococcus aureus ATCC 6538P, Escherichia coli ATCC 29998 and Escherichia coli 0157:H7 RSKK 232 by two different methods (disc diffusion and agar dilution). According to results, oregano essential oil showed the highest inhibition (0.0625-0.125mg/ml) effect followed by cumin (0.0625- 2.0mg/ml) and clove (0.25-1.0mg/ml) respectively. The laurel, rosemary and anise essential oils did not show antibacterial activity or little activity on tested bacteria.
NaturalLanguageKeyword :
Essential oils , chemical composition , antibacterial activity
JournalTitle :
The Journal Of Ege University Faculty Of Agriculture
