6533b7d6fe1ef96bd12665e5
RESEARCH PRODUCT
Comparative analysis and antimicrobial action of some essential oils from plants
Monica MironescuCecilia Georgescusubject
Environmental Engineeringfood.ingredient030309 nutrition & dieteticsPhysiologyBacillus cereusMicrobiologyIndustrial and Manufacturing Engineering03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyfoodQP1-981Food science0303 health sciencesbiologyChemistryApiolAspergillus nigerfungiBasilicum04 agricultural and veterinary sciencesOriganumbiology.organism_classification040401 food scienceQR1-502EugenolCereusQL1-991MentholZoologydescription
In this research, essential oils (EOs) were extracted through steaming from aerial parts of three plants: basil (Ocinum basilicum L.), peppermint (Mentha piperita L.) and oregano (Origanum vulgare L.) form Sibiu County, Romania. The GC-MS analysis indicated that eugenol and apiol were the major compounds in the basil EO. Timol, ɣ-terpinene, and p-cymene were the major compounds in the volatile oil extracted from oregano and menthol and methone the main components in the peppermint EO. In the first 48 h of analysis, basil EO inhibition action was the highest against Salmonella anatum (48%), followed by Aspergillus niger (26%), Bacillus cereus (21%) and Saccharomyces cerevisiae (15%); this action was maintained for 120 h for all samples. In the first 48 h, the peppermint EO showed the highest inhibition rate (50%) on B. cereus, followed by A. niger (45%), S. cerevisiae (20%) and no action against Salmonella; this action varied after 72h and 120 h by slightly increasing in case of B. cereus, strongly decreasing in case of A. niger and remaining constant in case of S. cerevisiae. Oregano EO showed a very small antimicrobial action, only on S. anatum (12%) and this action was maintained for 120 h.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2021-01-01 | BIO Web of Conferences |