| Abstrakt: |
The antimicrobial activity of seventeen essential oils was determined using four pathogenic bacteria: Escherichia coli, Salmonella typhimurium, Bacillus ceruse and Staphylococcus aureus. Garlic, cinnamon, marjoram and thyme oils were the most effective ones against used pathogenic bacteria. The chemical composition of the four essential oils was analyzed by GC-Ms which varied according to the kind of oil. The major components were P-cymene, thymol, carvecol in cinnamon and thyme oils. In garlic oil (allicin), diallylsulfide, and diallyltrisulfid while linalool and terpenes were in marjoram oil. Inhibition was observed at concentration (6-10 μl mL-1) using turbidity method. No deleterious effect was observed on two human cells , MRCs (lung normal cell ) and CRL-1539 (colon normal cell ) when cells subjected to low concentration of essential oils from 1-10 μl mL-1, while by increasing concentration to 25 μg/ml the number of surviving cells was decreased .At 100 μl mL-1 the percentages of surviving cells were 37, 44, 46 and 61 % for marjoram, garlic, thyme and cinnamon. Metamorphoses and malformations in bacterial cells structure were shown by using 6 μl mL-1 of garlic, cinnamon, marjoram and thyme oils. [ABSTRACT FROM AUTHOR] |
