Antibacterial activity of essential oils from plants of the genus Origanum

TitleAntibacterial activity of essential oils from plants of the genus Origanum
Publication TypeJournal Article
Year of Publication2013
AuthorsStefanakis, MK, Touloupakis E, Anastasopoulos E, Ghanotakis D, Katerinopoulos HE, Makridis P
JournalFood Control
Volume34
Issue2
Pages539 - 546
KeywordsAntimicrobial activity, Essential oils, Food control, Origanum
Abstract

In this study, three plant species, members of the family of Lamiaceae and the genus Origanum, namely, Origanum vulgare subsp. hirtum, Origanum onites L., and Origanum marjorana L. were studied for their chemical composition and antibacterial activity. Essential oils of these plants were received by means of micro-steam distillation and their components were analyzed by gas chromatography and mass spectrometry (GC-EIMS). The major components identified in all three species are carvacrol and thymol. The oils were assayed as potential food control antimicrobial agents. Invitro studies showed that the essential oils showed strong antimicrobial activity against 5 bacterial and 1 yeast strains. © 2013 Elsevier Ltd.

URLhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84879428026&partnerID=40&md5=9f05e545a2fc139f13af7b0f64ef4deb

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