Study on the Chemical Constituents and Antibacterial Activity of Kelussia odoratissima and Teucrium polium Essential Oils against Some Food Borne Pathogens

علوم باغبانی

Article 6, Volume 28, Issue 4, November 2014, Pages 487-495   

Document Type: Research Article

DOI: 10.22067/jhorts4.v0i0.45086

Authors

Mansour Mashreghi^{* 1}; Majid Azizi¹; Fatemeh Oroojalian²; Naser Shahyahmasebi¹

¹Ferdowsi University of Mashhad

²University of Tehran

Abstract

In this research the essential oils (EOs) of Kelussia odoratissima and Teucrium polium were extracted by hydrodistillation. Extracted essential oils constituents were analyzed by gas chromatograph (GC) and GC/mass spectrometry and the essential oils constituents identified according to retention time and mass spectrum. Then minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the essential oils against Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes، Escherichia coli O157H7, Salmonella enterica, and Pseudomonas aureogenosa were determined by microdilution technique using ELISA reader. The results showed that there are differences between the essential oils constituents as the main constituents in Kelussia odoratissima were (Z)-ligustilide, (Z)-3-butylidene-phthalide, limonene+-phellandren B. The main constituents of Teucrium polium essential oils were β-caryophylene, Germacrene D, γ-cadinene, (Z)- nerolidol, camphor, β-pinene, α- camphene, linalool, α-humulene. The MIC of Kelussia odoratissima EO was between 0.31 mg/ml (for S. aureus) to 2.5 mg/ml (for Salmonella enterica) but MIC of the Teucrium polium EO was between 0.16 mg/ml (for S. aureus) and 1.25 mg/ml (for Salmonella enterica). In conclusion, indigenous medicinal plants could be used for effective control of food borne pathogens as a complementary method that has less unfavorable effect on organoleptic attitudes of each products

Keywords

Kelussia odoratissima; Teucrium polium; Antibacterial activity; Microdilution method

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