scholarly journals CARACTERIZACIÓN QUÍMICA DEL ACEITE ESENCIAL DE ORÉGANO COMO AGENTE BIOCONSERVADOR EN ALIMENTOS

2020 ◽  
Vol 24 (105) ◽  
pp. 54-62
Author(s):  
César Mera Mendoza
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Antibacterial Properties ◽  
Antimicrobial Effect ◽  
Inhibitory Effect ◽  
Edible Films ◽  
Methyl Silicone ◽  
Ultrasound Assisted Extraction ◽  
Oregano Essential Oil ◽  
Spoilage Bacteria

Se ha analizado químicamente el aceite esencial de orégano cultivado en el cantón El Empalme en Ecuador para aplicarlo como agente bioconservador en alimentos. Para ello se empleó cromatografía de gases acoplada con espectrometría de masas. Se identificó como componente principal el carvacrol con 62,41%, seguido de β-cariofileno 8,84%, α-bergamoteno 6,75%, p-cimeno 6,24%, geraniol 4,29%; y α-humuleno, β-felandreno, 1-octen-3-ol, oxido de cariofileno, 4-terpineol, E-citral, γ-terpineno, z-citral en pequeñas cantidades. El Carvacrol le otorga al orégano múltiples propiedades antioxidantes, microbiológicas y conservantes de alimentos, además de potenciales aplicaciones en perfumería y cosmética. Palabras Clave: Orégano, aceite esencial, cromatografía de gases, espectrometría de masas. Referencias [1]J. Bruneton, Farmacognosia. Fitoquímica, Plantas Medicinales, Zaragoza: Acribia, 2001. [2]N. Rodríguez, « Uso de agentes antimicrobianos naturales en la consevacion de frutas y hortalizas,» Ra Ximhai, vol. VII, pp. 153-170, 2011. [3]S. Burt, «Essential oils: their antibacterial properties and potential applications in foods.,» Int J Food Microbiol, pp. 223-253, 2004. [4]J. Gutiérrez, G. Rodríguez, C. Barry-Ryan y P. Bourke, «Efficacy of plant essential oils against foodborne pathogens and spoilage bacteria associated whit ready-to-eat- vegetables: Antimicrobial and sensory screening.,» Journal of Food Protection, pp. 1846-1854, 2008. [5]R. Hulankova, G. Borilova y I. Steinhauserova, «Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef.,» Meat Science, pp. 190-194, 2013. [6]I. Fernández-Pan, M. Mendoza y J. Mate, «Whey protein isolate edible films essential oils incorporated to improve the microbial quality of poultry.,» Sci Food Agric, pp. 2986-2994, 2013. [7]L. Iturriaga, I. Olabarrieta y I. Maranon, «Antimicrobial assays of natural extracts and their inhibitory effect against Listeria innocua and fish spoilage bacteria, after incorporation into biopolymer edible films.,» Int J Food Microbiol, pp. 58-64, 2012. [8]C. Mera, V. Guerrón, S. Sánchez, J. Neira y R. Moreno, «Efecto del aceite esencial de orégano (Oreganum Vulgare L.) como agente antimicrobiano en la conservación de carne de dos especies de tilapia.,» Nutrición Clínica, Dietética y Hospitalaria, nº 39, pp. 35-36, 2019. [9]J. Soriano, Micotoxinas en alimentos, Ediciones Díaz de Santos: Madrid, 2007. [10]M. Pascual, K. Slowing, E. Carretero, M. Sánchez y A. Villar, « Lippia: Traditional uses, chemistry and pharmacology.,» Ethnopharmacol, pp. 201-214, 2001. [11]H. Peredo, E. Palou y A. López, «Aceites esenciales: métodos de extracción,» Temas selectos de ingeniería de alimentos, vol. 1, nº 3, pp. 24-32, 2009. [12]A. Kimbaris y N. D. D. Siatis, «Comparison of distillation and ultrasound - assisted extraction methods for the isolation of sensitive aroma compounds from garlic,» Ultrasonics Sonochemistry, vol. 13, pp. 54-60, 2006. [13]B. Bayramoglu, S. Shamin y G. Sumnu, «Solvent-free microwave extraction of essential oil from oregano,» Journal of food engineering, nº 88, pp. 535-540, 2008. [14]M. Golmakani y K. Rezaei, «Comparison of microwave-assisted hydrodistillation with the traditional hydrodistillation method in the extraction of essential oil from Thymus Vulgarus,» Food Chemistry, nº 101, pp. 1558-1564, 2008. [15]M. Ortuño, Manual práctico de aceites esenciales, aromas y perfumes, España: Aiyana, 2006. [16]A. Caldas, «Optimización, Escalamiento y Diseño de una Planta Piloto de Extracción Sólido Líquido,» Universidad de Cuenca , Cuenca, 2012. [17]M. Méndez, K. Bodero y S. Alvarado, «Biosíntesis de nanopartículas de hierro (FE3O4) en la remidacion de aguas contaminadas,» Universidad, Ciencia y Tecnología, vol. 24, nº 96, pp. 35-45, 2020. [18]J. Sercik, «Detector in gas chromatography,» Journal of Chromatography Library, vol. 4, pp. 34-42, 1975. [19]E. Gimeno, «Compuestos fenólicos. Un análisis de sus beneficios para la salud,» Offarm, vol. 23, nº 6, pp. 80-84, 2004. [20]J. Bello, Ciencia bromatológica: principios generales de los alimentos, Madrid: Díaz de Santos, 2000. [21]R. Fonnegra y S. Jiménez, «Plantas medicinales aprobadas en Colombia,» Universidad de Antioquia, Medellín, 2007. [22]N. Davies, «Gas chromatographoic retention indices of monoterpenes and sesquiterpenes on methyl silicone and carbowax 20 M. phases.,» Journal of Chromatography A, pp. 1-24, 1990.

scholarly journals INHIBICIÓN DEL CRECIMIENTO DE Salmonella spp y Staphylococcus aureus POR EFECTO DEL ACEITE ESENCIAL DE ORÉGANO EN UNA PELÍCULA BIODEGRADABLE ACTIVA DE ÁCIDO POLILÁCTICO

2020 ◽  
Vol 5 (1) ◽  
pp. 41
Author(s):  
Anderson Javier Pazmiño Castro ◽  
Ana María Campuzano Vera ◽  
Karina Marisabel Marín Morocho
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Microbial Control ◽  
Antibacterial Properties ◽  
Inhibitory Effect ◽  
Biodegradable Films ◽  
Origanum Vulgare ◽  
Salmonella Spp ◽  
Produce Cell ◽  
Oregano Essential Oil

  Con la finalidad de reducir el número de personas afectadas por enfermedades transmitidas por alimentos,se elaboraron películas biodegradables activas con propiedades antibacterianas a partir de ácido poliláctico, polietilenglicol, y aceite esencial de orégano (Origanum vulgare) al 1% (p/p) y 2 % (p/p). Las películas biodegradables activas fueron elaboradas mediante el método de evaporación del solvente. Se evaluó la acción antibacteriana de las películas biodegradables activas mediante un ensayo de inhibición a la adhesión microbiana contra Salmonella spp. y Staphylococcus aureus. Se pudo establecer que los porcentajes de aceite esencial aplicados tienen poco efecto inhibitorio sobre Staphylococcus aureus, mientras que para Salmonella spp. hay un efecto directo sobre la inhibición, cuando la concentración de aceite esencial es del 2% (p/p). Para una concentración del 1% (p/p), el efecto inhibidor observado fue pobre. Los resultados indican que las bacterias Gram-negativas Salmonella spp son más susceptibles al daño en la pared celular provocado por el aceite esencial de orégano, debido al menor espesor de la misma. En contraste, el mayor grosor de la pared celular que presentan las bacterias Gram-positivas Staphylococcus aureus exige, en principio, de un tiempo mayor para poder producir la lisis celular. Las películas biodegradables activas con aceite esencial de orégano pueden emplearse para la conservación de los alimentos como una tecnología de barrera en conjunto con otros mecanismos de control microbiano y así minimizar tratamientos térmicos severos o reducir la utilización de aditivos alimentarios, que en concentraciones inadecuadas pueden producir cierta toxicidad.   Palabras clave: películas biodegradables activas, contaminación de alimentos, inhibición bacteriana.   Abstract In order to reduce the number of people affected by foodborne illnesses, active biodegradable films with antibacterial properties were made with polylactic acid, polyethylene glycol, and essential oil of oregano (Origanum vulgare) at 1% (w/w) and 2% (w/w). The active biodegradable films were made using solvent evaporation method. The active biodegradable films antibacterial action was evaluated by microbial adhesion inhibition test against Salmonella spp. and Staphylococcus aureus. It was established that the percentages of essential oil used have little inhibitory effect on Staphylococcus aureus, while for Salmonella spp. there is a direct effect on inhibition, when the essential oil concentration is 2% (w/w). For a concentration of 1% (w/w), the observed inhibitory effect was poor. The results indicate that Gram-negative bacterias Salmonella spp are more susceptible to cellular wall damage caused by oregano essential oil, due to its lower thickness. In contrast, the greater thickness of the cell wall that Staphylococcus aureus, Gram-positive bacteria has, requires, in principle, a longer time to produce cell lysis. Biodegradable active films with oregano essential oil can be used for food preservation as a barrier technology in conjunction with other microbial control mechanisms, thus minimizing severe heat treatments or reducing the use of food additives that, in inadequate concentrations can produce some toxicity.   Keywords: active biodegradable films, food pathogens, bacterial inhibition.

Antifungal Activity of Oregano and Thyme Essential Oils Applied as Fumigants Against Fungi Attacking Stored Grain

1995 ◽  
Vol 58 (1) ◽  
pp. 81-85 ◽  
Author(s):  
NACHMAN PASTER ◽  
MAZAL MENASHEROV ◽  
UZI RAVID ◽  
BENJAMIN JUVEN
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Fungicidal Activity ◽  
Inhibitory Effect ◽  
Aspergillus Ochraceus ◽  
Stored Grain ◽  
Oregano Essential Oil ◽  
Thyme Essential Oil ◽  
Natural Microflora ◽  
Oregano Oil

Essential oils from oregano and thyme were applied for 24 h as fumigants against the mycelia and spores ofAspergillus flavus, Aspergillus niger and Aspergillus ochraceus, as well as against natural microflora of wheat grains. The minimal inhibitory concentration (MIC) of oregano oil needed to inhibit the mycelial growth of the fungi was 2.0 μl/L, while spores were eradicated following exposure to 2.0 to 2.5 μl/L. The thyme essential oil was less efficient in controlling mycelia and growth was observed even following exposure to 4.0 μl/L. However, the thyme essential oil was fungitoxic to spores (MIC = 3.0 μl/L). In another set of trials the efficacy of the oils and two of their constituents (carvacrol and thymol) in controlling natural microflora of surface-sterilized wheat grain was studied. Of the four materials investigated, only oregano essential oil exhibited fungicidal activity and, following 24 h exposure to 20 μl/L, a significant reduction in the percent of infested grain was observed even after 5 days of incubation on potato dextrose agar. A reduction in the germinability of the grains was evident following exposure to the materials tested. When the fungicidal activity of oregano essential oil was evaluated using grains with different moisture contents (MC), data revealed that the better inhibitory effect was achieved in grain with a high MC. The findings emphasize the toxicity of oregano and thyme essential oils as fumigants against fungi attacking stored grain and strengthen the possibility of using them as an alternative to chemicals for preserving stored grains.

scholarly journals Essential oil of Cymbopogon martini, source of geraniol, as a potential antibacterial agent against Bacillus subtilis, a pathogen of the bakery industry

F1000Research ◽  
2021 ◽  
Vol 10 ◽  
pp. 1027
Author(s):  
Sara Santamarta ◽  
A. Cristina Aldavero ◽  
M Angeles Rojo
Keyword(s):  
Bacillus Subtilis ◽  
Essential Oil ◽  
Essential Oils ◽  
Antibacterial Properties ◽  
Antimicrobial Effect ◽  
Physical Interaction ◽  
Food Borne ◽  
Cymbopogon Martinii ◽  
Bakery Industry ◽  
Potential Use

Background: Bacteria can adhere and grow on any surface due to their chemical and physical interaction, leading to the development of biofilms. Essential oils have a great potential for use in the food industry, as they can effectively prevent the presence of some pathogenic microorganisms.  Species such as those in the Bacillus genus have the ability to produce toxins. Some strains of Bacillus subtilis have been related to cases of food‐borne diseases. In the bakery industry, B. subtilis also has been related to “rope” disease, linked to bread preservation processes. Methods: The aim of the study was to analyse the antibacterial properties of 24 chemotyped essential oils against the growth of B. subtilis. The biological activity study was carried out using disk diffusion in agar and broth dilution methods. Results: The essential oil of Cymbopogon martinii var. motia had a high geraniol content (>80.53%) and showed a high antimicrobial effect against the Gram-positive bacterium B. subtilis. Binary combinations of Cymbopogon martinii var. motia oil with Eugenia caryophyllus showed antagonistic effects on B. subtilis. Conclusions:  The essential oil of Cymbopogon martinii var. motia has an interesting potential use in the bakery industry as a preservative, in applications such as nano encapsulation for bakery doughs, active packaging of baked products, or surface disinfectants.

scholarly journals Effects of selected essential oils on the growth and production of ochratoxin A by Penicillium verrucosum

2014 ◽  
Vol 65 (2) ◽  
pp. 199-208 ◽  
Author(s):  
Barbara Jeršek ◽  
Nataša Poklar Ulrih ◽  
Mihaela Skrt ◽  
Neda Gavarić ◽  
Biljana Božin ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Ochratoxin A ◽  
Abies Alba ◽  
Inhibitory Effect ◽  
Mentha Piperita ◽  
Penicillium Verrucosum ◽  
Foeniculum Vulgare ◽  
Oregano Essential Oil ◽  
Minimal Inhibitory Concentrations

AbstractEssential oils from oregano (Origanum vulgare L.), mint (Mentha piperita L.), fennel (Foeniculum vulgare Mill.), and pine (Abies alba Mill.) needles and cones, and their active substances thymol, carvacrol, menthol, and anisaldehyde were tested for antifungal activity against Penicillium verrucosum. The lowest minimal inhibitory concentrations (MICs) were achieved for essential oil of oregano, followed by carvacrol, thymol, and menthol. These antifungal components were further investigated, as the main aim of our study was to elucidate the effect of natural antifungals on ochratoxin A production. During 21 days of exposure, the growth of P. verrucosum, and subsequently the production of ochratoxin A, was fully inhibited by thymol at ½ MIC (0.0625 mg mL-1), but menthol at ¼ and ½ MIC (0.1875 and 3750 mg mL-1) showed no growth inhibition. After 21 days of incubation, the greatest inhibitory effect on ochratoxin production (inhibition was 96.9 %) was also achieved with thymol at ¼ MIC (0.0313 mg mL-1). Essential oil of oregano (¼ MIC, 0.2930 μL mL-1) and carvacrol (½ MIC, 0.1953 μL mL-1) stimulate production of ochratoxin A at 13.9 % to 28.8 %, respectively. The observed antifungal effects depended on the agent, the concentration used, and the time of interaction between the agent and P. verrucosum. Our results indicate the possibility of using oregano essential oil as a substitute for artificial preservatives in certain foods, but further research is needed.

scholarly journals Edible Films from Carrageenan/Orange Essential Oil/Trehalose—Structure, Optical Properties, and Antimicrobial Activity

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 332
Author(s):  
Jancikova Simona ◽  
Dordevic Dani ◽  
Sedlacek Petr ◽  
Nejezchlebova Marcela ◽  
Treml Jakub ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Antibacterial Properties ◽  
Edible Films ◽  
Attenuated Total Reflectance ◽  
Practical Application ◽  
Film Properties ◽  
Gram Positive Bacteria ◽  
Edible Packaging ◽  
Orange Essential Oil

The research aim was to use orange essential oil and trehalose in a carrageenan matrix to form edible packaging. The edible packaging experimentally produced by casting from an aqueous solution were evaluated by the following analysis: UV-Vis spectrum, transparency value, transmittance, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), scanning electron microscopy (SEM) and antimicrobial activity. The obtained results showed that the combination of orange essential oil with trehalose decreases the transmittance value in the UV and Vis regions (up to 0.14% ± 0.02% at 356 nm), meaning that produced films can act as a UV protector. Most produced films in the research were resistant to Gram-positive bacteria (Staphylococcus aureus subsp. aureus), though most films did not show antibacterial properties against Gram-negative bacteria and yeasts. FTIR and SEM confirmed that both the amount of carrageenan used and the combination with orange essential oil influenced the compatibility of trehalose with the film matrix. The research showed how different combinations of trehalose, orange essential oils and carrageenan can affect edible film properties. These changes represent important information for further research and the possible practical application of these edible matrices.

scholarly journals α-Terpinyl Acetate: Occurrence in Essential Oils Bearing Thymus pulegioides, Phytotoxicity, and Antimicrobial Effects

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1065
Author(s):  
Vaida Vaičiulytė ◽  
Kristina Ložienė ◽  
Jurgita Švedienė ◽  
Vita Raudonienė ◽  
Algimantas Paškevičius
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Poa Pratensis ◽  
Antimicrobial Effect ◽  
Forage Legume ◽  
Economic Productivity ◽  
Microdilution Method ◽  
Broth Microdilution Method ◽  
Phytotoxic Effect ◽  
Lower Effect

The aim of this study was to evaluate occurrence of T. pulegioides α-terpinyl acetate chemotype, as source of natural origin α-terpinyl acetate, to determine its phytotoxic and antimicrobial features. Were investigated 131 T. pulegioides habitats. Essential oils were isolated by hydrodistillation and analyzed by GC-FID and GC-MS. Phytotoxic effect of essential oil of this chemotype on monocotyledons and dicotyledons through water and air was carried out in laboratory conditions; the broth microdilution method was used to screen essential oil effect against human pathogenic microorganisms. Results showed that α-terpinyl acetate was very rare compound in essential oil of T. pulegioides: it was found only in 35% of investigated T. pulegioides habitats. α-Terpinyl acetate (in essential oil and pure) demonstrated different behavior on investigated plants. Phytotoxic effect of α-terpinyl acetate was stronger on investigated monocotyledons than on dicotyledons. α-Terpinyl acetate essential oil inhibited seeds germination and radicles growth for high economic productivity forage grass monocotyledon Poa pratensis, but stimulated seed germination for high economic productive forage legume dicotyledon Trifolium pretense. α-Terpinyl acetate essential oil showed high antimicrobial effect against fungi and dermatophytes but lower effect against bacteria and Candida yeasts. Therefore, T. pulegioides α-terpinyl acetate chemotype could be a potential compound for developing preventive measures or/and drugs for mycosis.

scholarly journals Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 392
Author(s):  
Maria Papapostolou ◽  
Fani T. Mantzouridou ◽  
Maria Z. Tsimidou
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Olive Oil ◽  
Population Control ◽  
Microbiological Quality ◽  
Table Olives ◽  
Lemon Balm ◽  
Oregano Essential Oil ◽  
Microbiological Parameters ◽  
Reduced Salt

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.

scholarly journals Assessment and Characterization of Some New Photosensitizers for Antimicrobial Photodynamic Therapy (aPDT)

Materials ◽  
2020 ◽  
Vol 13 (13) ◽  
pp. 3012 ◽  
Author(s):  
Laura Monica Dascalu (Rusu) ◽  
Marioara Moldovan ◽  
Doina Prodan ◽  
Irina Ciotlaus ◽  
Violeta Popescu ◽  
...  
Keyword(s):  
Methylene Blue ◽  
Photodynamic Therapy ◽  
Essential Oil ◽  
Essential Oils ◽  
Cytotoxic Effect ◽  
Gas Chromatography Mass Spectrometry ◽  
Antimicrobial Photodynamic Therapy ◽  
Absorption Bands ◽  
Oregano Essential Oil ◽  
Vis Spectroscopy

The novelty of this study consists on the formulation and evaluation of five complex experimental natural photosensitizers (PS): gel with oregano essential oil (O), gel with methylene blue (AM), gel with a mixture of essential oils (Thieves-H), gel with arnica oil and curcuma extract (CU) and gel with frankincense essential oil (T), used as photosensitizing agents (PS) in antimicrobial photodynamic therapy (aPDT) in the control of microbial biofilm in oral cavity. The experimental PS were characterized by gas chromatography-mass spectrometry (GC-MS), Fourier-transform infrared spectroscopy (FTIR), UV-Vis spectroscopy, cytotoxicity assay, antimicrobial effect and scanning electron microscopy (SEM). The IR spectra of the experimental PS with essential oils exhibit absorption bands due to the presence of water and glycerol in high quantities. The studied compounds had a reduced cytotoxic effect on cell cultures. The lowest cytotoxic effect was observed in experimental PS with oregano essential oil and methylene blue PS. Essential oils with proven antibacterial capabilities used in experimental PS confer antibacterial activity to the gels in which they are incorporated, an activity that may be more efficient use of a PDT therapy. Single bacteria were detected mainly by SEM after 12 h, while aggregate bacteria and micro colonies dominated the samples at 48 h.

Application of essential oils as natural cosmetic preservatives

2013 ◽  
Vol 59 (4) ◽  
pp. 142-156 ◽  
Author(s):  
Mariola Dreger ◽  
Karolina Wielgus
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Contact Allergy ◽  
Skin Irritation ◽  
Antimicrobial Properties ◽  
Antimicrobial Effect ◽  
Synergistic Activity ◽  
Minimum Concentration ◽  
Current State ◽  
Risk Benefit Assessment

Abstract Nowadays, safety of chemical preservatives has been questioned by a big number of consumers. Traditionally used preservatives often cause skin irritation and lead to allergenic reactions. Growing demands for more natural and preservative-free cosmetics promoted an idea of the replacement of synthetic preservatives with essential oils (EOs) of antimicrobial properties. The antimicrobial effect of essential oil depends on content, concentration and interactions between the main active compounds. Effective preservatives should be characterized by a broad spectrum of antimicrobial activity at a minimum concentration. Formulations containing both types of preservatives: essential oil and a synthetic one have been tested and proposed as a compromise that allows for reducing concentration of both components due to their synergistic activity. Although most essential oils are regarded as safe, some of them may cause risk of contact allergy or phototoxic reaction. A well balanced risk-benefit assessment of essential oils is one of the great challenges for scientists or health policy authorities. This paper presents current state of knowledge on essential oils focused on their antimicrobial properties, the assessment of their efficacy and safety as cosmetic preservatives.

scholarly journals Comparative Evaluation of the Inhibitory Effect of Some Essential Oils with Antibiotics against Pseudomonas aeruginosa

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
Lobna El-Hosseiny ◽  
Moustafa El-Shenawy ◽  
Medhat Haroun ◽  
Fadhil Abdullah
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Inhibitory Effect ◽  
Chemical Components ◽  
Spectroscopy Analysis ◽  
Thyme Oil ◽  
Bioactive Agents ◽  
Gas Chromatography Mass Spectroscopy

Gas chromatography/mass spectroscopy analysis was performed to identify the chemical components of three extracted essential oils including thyme, marjoram, and sage. The antibacterial activity of the extracted essential oils against Pseudomonas aeruginosa (ATCC 9027) was investigated using disc diffusion assay, either alone or in combination with standard antibiotics (piperacillin, cefepime, meropenem, gentamicin, and norfloxacin). Results showed that the studied oils exhibited a variety of activities against the tested bacterium. Thyme oil was the most active followed by marjoram oil, whereas sage displayed no activity towards the tested organism. Thyme oil enhanced the antibacterial activity of cell wall targeting antibiotics (piperacillin, cefepime, and meropenem) by more than twofold. Marjoram oil potentiated the activity of all the tested antibiotics except norfloxacin. Sage, despite its inactivity against pseudomonas, synergistically enhanced the activity of piperacillin, meropenem, and gentamicin. Thyme essential oil, containing thymol as a major component (33.6%), exhibited higher activity alone or in combination with antibiotics than marjoram which contained alcoholic terpenes or sage essential oil that contained 1,8-cineole as its major component (29%). The investigated oils, as natural bioactive agents, may be used to enhance the activity of antibiotics towards pseudomonas.

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