Antibacterial Effects of the Essential Oils of Commonly Consumed Medicinal Herbs Using an In Vitro Model

Molecules

Marina Soković¹  Jasmina Glamočlija¹  Petar D. Marin¹  Dejan Brkić¹ 

[1] ¹Plant Research International, Wageningen University and Research Centre, Droevendaalsesteeg 1, 6708PB Wageningen, The Netherlands

关键词: disc-diffusion;    essential oils;    food spoilage bacteria;    herbs;    human pathogens;    microdilution method;    natural antimicrobial agents;    structure-activity;   

DOI  :  10.3390/molecules15117532

来源: mdpi

【 摘 要 】

The chemical composition and antibacterial activity of essential oils from 10 commonly consumed herbs: Citrus aurantium, C. limon, Lavandula angustifolia, Matricaria chamomilla, Mentha piperita, M. spicata, Ocimum basilicum, Origanum vulgare, Thymus vulgaris and Salvia officinalis have been determined. The antibacterial activity of these oils and their main components; i.e. camphor, carvacrol, 1,8-cineole, linalool, linalyl acetate, limonene, menthol, a-pinene, b-pinene, and thymol were assayed against the human pathogenic bacteria Bacillus subtilis, Enterobacter cloacae, Escherichia coli O157:H7, Micrococcus flavus, Proteus mirabilis, Pseudomonas aeruginosa, Salmonella enteritidis, S. epidermidis, S. typhimurium, and Staphylococcus aureus. The highest and broadest activity was shown by O. vulgare oil. Carvacrol had the highest antibacterial activity among the tested components.

【 授权许可】

CC BY   
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.