Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens.
Chemical compositions and inhibitory effects of essential oils of Turkish oregano (Origanum minutiflorum O. Schwarz & P. H. Davis), bay laurel (Laurus nobilis L.), Spanish lavender (Lavandula stoechas subsp. stoechas L.), and fennel (Foeniculum vulgare Mill.) on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus were determined. After the essential oils were applied on the foodborne pathogens at doses of 0 (control), 5, 10, 20, 30, 40, 50, and 80 microL/mL, the resultant numbers of cells surviving were counted. Results revealed that all essential oils exhibited a very strong antibacterial activity against the tested bacteria (P < 0.05). Gas chromatography-mass spectrophotometry analyses revealed that carvacrol (68.23%), 1,8-cineole (60.72%), fenchone (55.79%), and trans-anethole (85.63%) were the predominant constituents in Turkish oregano, bay laurel, Spanish lavender, and fennel essential oils, respectively.
Dadalioglu
Itir
I
Department of Food Engineering, Faculty of Agriculture, Tayfur Sokmen Campus, Mustafa Kemal University, 31034 Alahan, Hatay, Turkey.
Evrendilek
Gulsun Akdemir
GA
D000900:Anti-Bacterial Agents / Q000494:pharmacology; D004926:Escherichia coli / Q000187:drug effects; D030001:Foeniculum / Q000737:chemistry*; D005516:Food Microbiology; D027442:Laurus / Q000737:chemistry*; D027523:Lavandula / Q000737:chemistry*; D008089:Listeria monocytogenes / Q000187:drug effects; D009822:Oils, Volatile / Q000737:chemistry* / Q000494:pharmacology; D031341:Origanum / Q000737:chemistry*; D012486:Salmonella typhimurium / Q000187:drug effects; D013211:Staphylococcus aureus / Q000187:drug effects
D000900:Anti-Bacterial Agents; D009822:Oils, Volatile