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

See all articles by Mojtaba Raeisi

Mojtaba Raeisi

Golestan University of Medical Sciences

Maryam Ebrahimi

Gorgan University of Agricultural Sciences and Natural Resources

Mohammad Hashemi

Mashhad University of Medical Sciences

Majid Aminzare

Zanjan University of Medical Sciences, Zanjan, Iran

Rahem Khoshbakht

Amol University of Special Modern Tecnologies

Alireza Sadeghi

Gorgan University of Agricultural Sciences and Natural Resources

Vahideh Raeisi

Golestan University of Medical Sciences

Date Written: August 19, 2017

Abstract

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

Suggested Citation

Raeisi, Mojtaba and Ebrahimi, Maryam and Hashemi, Mohammad and Aminzare, Majid and Khoshbakht, Rahem and Sadeghi, Alireza and Raeisi, Vahideh, Comparison of Chemical Components and Antibacterial Activity of Rosemary Essential Oil Grown in Various Regions of Iran Against Foodborne Pathogenic Bacteria (August 19, 2017). /J. Pharm. Sci. & Res. Vol. 9(10), 2017, 1725-1730, Available at SSRN: https://ssrn.com/abstract=3439647

Mojtaba Raeisi

Golestan University of Medical Sciences ( email )

Gorgan, Golestan
Iran

Maryam Ebrahimi

Gorgan University of Agricultural Sciences and Natural Resources ( email )

Iran

Mohammad Hashemi

Mashhad University of Medical Sciences ( email )

Mashhad
Iran

Majid Aminzare (Contact Author)

Zanjan University of Medical Sciences, Zanjan, Iran ( email )

Parvin Etesami Blvd, Ansarieh
Azadi Sq.
Zanjan, 45157-8634
Iran

Rahem Khoshbakht

Amol University of Special Modern Tecnologies ( email )

Iran

Alireza Sadeghi

Gorgan University of Agricultural Sciences and Natural Resources ( email )

Iran

Vahideh Raeisi

Golestan University of Medical Sciences ( email )

Gorgan, Golestan
Iran

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