Antibacterial activity of essential oils from plants of the genus Origanum

Autor:	Eleftherios Touloupakis, Haralambos E. Katerinopoulos, Dimitrios Ghanotakis, Pavlos Makridis, Michalis K. Stefanakis, Elias Anastasopoulos
Rok vydání:	2013
Předmět:	biology Origanum Origanum onites Antimicrobial biology.organism_classification Yeast chemistry.chemical_compound chemistry Botany Lamiaceae Carvacrol Food science Antibacterial activity Thymol Food Science Biotechnology
Zdroj:	Food Control. 34:539-546
ISSN:	0956-7135
DOI:	10.1016/j.foodcont.2013.05.024
Popis:	In this study, three plant species, members of the family of Lamiaceae and the genus Origanum, namely, Origanum vulgare subsp. hirtum, Origanum onites L., and Origanum marjorana L. were studied for their chemical composition and antibacterial activity. Essential oils of these plants were received by means of micro-steam distillation and their components were analyzed by gas chromatography and mass spectrometry (GC–EIMS). The major components identified in all three species are carvacrol and thymol. The oils were assayed as potential food control antimicrobial agents. In vitro studies showed that the essential oils showed strong antimicrobial activity against 5 bacterial and 1 yeast strains.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8141c940b86065619d61f6a6e4cca923 https://doi.org/10.1016/j.foodcont.2013.05.024 Zobrazit plný text záznamu Full Text from ScienceDirect