Antibacterial activity of the essential oils of endemic plants
Subject Areas : Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)شهره دادفر 1 , عبدالله قاسمی پیربلوطی 2 , مریم میرلوحی 3 , محمد حجت الاسلامی 4 , بهزاد حامدی 5
1 - گروه صنایع غذایی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران؛
2 - مرکز پژوهش های گیاهان دارویی و دامپزشکی سنتی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران؛
3 - گروه تغذیه، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران؛
4 - گروه صنایع غذایی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران؛
5 - مرکز پژوهش های گیاهان دارویی و دامپزشکی سنتی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران؛
Keywords: savory, Antibacterial, Essential oil, Endemic plants,
Abstract :
Background & Aim: Secondary metabolites with bioactive and functional properties in essence of aromatic plants can be useful for improvement of quality and persistence of food as natural preservative. The aim of this study was to evaluate the in vitro antibacterial of essential oils of some of the medicinal plants collected from Chaharmahal va Bakhtiari Province, Iran.Experimental: The essential oil of Iranian medicinal plants including Thymus daenensis Celak, T. carmanicus Jalals, Satureja bachtiarica Bunge, S. khuzestanica Jamzad and S hortensis L (Lamiceae) and Kelussia odoratissima Mozaff and Heracleum lasiopetalum Boiss were collected from southwest Iran. Plant materials were subjected to hydro-distillation using a Clevenger-type apparatus according to the method recommended in BT. The antibacterial activity of the essential oils against Pseudomonas aeruginosa was tested by agar disc diffusion.Results & Discussion: The results showed that almost studied essential oils from seven herbs showed antibacterial activity. The essential oils of various species of Lamiaceae have higher antibacterial activity than Apieacea species.Industrial and practical recommendations: In finally, the results obtained appeared to confirm the antibacterial potential of the plants investigated. Satureja species (savory) essential oils can be replaced the natural flavor preservative by synthetic preservative in food industry especially in production of meat.
سفیدکن، ف.، جمزاد، ز.، برازنده، م.م. 1383. اسانس bachtiarica Satureja به عنوان منبعی غنی از کارواکرول. فصلنامه تحقیقات گیاهان دارویی و معطر، 20: 439-425.
قاسمی پیربلوطی، ع. 1388. گیاهان دارویی و معطر (شناخت و بررسی اثرات آنها)، انتشارات دانشگاه آزاد اسلامی، ص 2-352.
Burt, S. 2004. Essential oils: their antibacterial properties and potential applications in foods. International Journal of Food Microbiology., 94: 223– 253.
Canillac, N. and Mourey, A. 2001. Antibacterial activity of the essential oil of Picea excelsa on Listeria, Staphylococcus aureus and coliform bacteria International Journal of Food Microbiology., 18: 261– 268.
Carson, C. F., Mee, B. J. and Riley, T. V. 2002. Mechanism of action of Melaleuca alternifolia (tea tree) oil on Staphylococcus aureus determined by time-kill, lysis, leakage and salt tolerance assays and electron microscopy. Antimicrobial Agents and Chemotherapy., 46 (6): 1914–1920.
Cox, S.D., Mann, C. M., Markham, J. L., Bell, H. C., Gustafson, J. E., Warmington, J. R. and Wyllie, S. G. 2000. The mode of antimicrobial action of essential oil of Melaleuca alternifola (tea tree oil). Journal of Applied Microbiology., 88; 170–175.
Demetzos, C. and Perdetzoglou, D. K. 2001. Composition and antimicrobial studies of the oils of Origanum calcaratum Juss. and O. scabrum Boiss. et Heldr. from Greece. Journal of Essential Oil Research., 13: 460–462.
Dorman, H. J. D. and Deans, S. G. 2000. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. Journal of Applied Microbiology., 88: 308– 316.
Duffy, C. F. and Power, R. F., 2001. Antioxidant and antimicrobial properties of some Chinese plant extracts. International Journal of Antimicrobial Agents., 17: 527–529.
Farag, R. S., Daw, Z. Y., Hewedi, F. M. and El-Baroty, G. S. A. 1989. Antimicrobial activity of some Egyptian spice essential oils. Journal of Food Protection., 52 (9): 665– 667.
Gourine, N., Yousfi, M. and Bombarda, I. 2010. Antioxidant activities chemical composition of essential oil of pistacia atlantica from Algeria. Industerial crops and products., 31: 203-208.
Hara-Kudo, Y., Kobayashi, A., Sugita-Konishi, Y. and Kondo, K., 2004. Antibacterial activity of plants used in cooking for aroma and taste. Journal of Food Protection., 67: 2820–2824.
Harpaz, S., Glatman, L., Drabkin, V. and Gelman, A. 2003. Effects of herbal essential oils used to extend the shelf life of fresh water reared Asian sea bass fish (Lates calcarifer). Journal of Food Protection., 66 (3): 410–417.
Lambert, R. J. W., Skandamis, P. N., Coote, P. and Nychas, G. J. E. 2001. A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. Journal of Applied Microbiology, 91: 453–462.
Madsen, H. L. and Bertelsen, G. 1995. Spices as antioxidants. Trends Food Science. Technology., 6: 271–277.
Philipson, J. D. 1990. Plants as a source of valuable products. In: Charlwood, B. V., Rhodes, M. J., Secondary products from plants tissue culture. Clarendon press, Oxford, pp. 1-22.
Ruberto, G., Baratta, M. T., Deans, S. G. and Dorman, H. J. D. 2000. Antioxidant and antimicrobial activity of Foeniculum vulgare and Crithmum maritimum essential oils. Planta Medica., 66: 687– 693.
Sagdic, O., Karahan, A. G., Ozcan, M. and Ozkan, G. 2003. Effect of some spice extracts on bacterial inhibition. Food Science Technology International., 9: 353–356.
Shan, B., Cai, Y., Brooks, J. D. and Corke, H. 2007. The in vitro antibacterial activity of dietary spice and medicinal herb extracts. International Journal of Food Microbiology., 117: 112–119.
Shelef, L. A. 1983. Antimicrobial effects of spices. Journal of Food Safety., 6: 29– 44.
Skandamis, P. N. and Nychas, G. J. E. 2001. Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres. Journal of Applied Microbiology., 91: 1011 –1022.
Tenore, G. C., Ciampaglia, R., Apostolides Arnold, N., Piozzi, F., Napolitano, F., Rigano, D. and Senatore, F. 2011. Antimicrobial and antioxidant properties of the essential oil of Salvia lanigera from Cyprus. Food and Chemical Toxicology., 49: 238–243.
Thoroski, J., Blank, G. and Biliaderis, C. 1989. Eugenol induced inhibition of extracellular enzyme production by Bacillus cereus. Journal of Food Protection., 52 (6): 399– 403.
Vanden, D. A. and Velietinck, A. J. In: Dey PM, Harborne JB. 1991. (Eds.), Method in plant biochemistry: screening methods for antibacterial and antiviral agents from higher plants. London: Academic press, 47-69.
Ultee, A., Bennink, M. H. J. and Moezelaar, R. 2002. The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus. Applied and Environmental Microbiology., 68 (4): 1561–1568.