Comparison of Chemical Components and Antibacterial Activity of Rosemary Essential Oil Grown in Various Regions of Iran Against Foodborne Pathogenic Bacteria
/J. Pharm. Sci. & Res. Vol. 9(10), 2017, 1725-1730
6 Pages Posted: 22 Aug 2019
Date Written: August 19, 2017
Aim: Although the discovery and development of antibiotics have undeniable role to control bacterial infections, but increasing concerns about resistance of microorganisms to antibiotics, leading to increasing demand for usage of antimicrobial as natural alternatives. The aim of this study was to investigate the effect of habitat on active components and antibacterial properties of rosemary essential oil on a group of the most common pathogenic bacteria.
Methods: This study was conducted from May to June at the University of Amol in 2015 year. In present study, rosemary plants were collected from regions of Kerman and Tehran and then essential oil extraction were performed by hydrodistillation. Essential oil compounds were identified by gas chromatography analysis. Standard disk diffusion, well diffusion and determination of minimum inhibitory concentration methods were used to study the antibacterial properties.
Results: The most important chemical compounds of rosemary essential oil were α-Pinene and 1,8-Cineole. The antimicrobial activity of essential oils on pathogenic bacteria revealed that the minimum inhibitory concentration of rosemary essential oils from Tehran region for E. coli, S. typhimurium, S. aureus, L. monocytogenes and B. cereus were 625, 1250, 312.5, 156.25 and 156.25 ppm respectively, and were 625, 625, 156.25 and 78.1 ppm for rosemary essential oils of Kerman, respectively.
Conclusion: The rosemary essential oil in relatively low concentrations is very effective on growth of pathogenic bacteria. Therefore, it can be used as a natural antimicrobial compound
Keywords: Essential oils, Rosemary, minimum inhibitory concentration
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