The antibacterial activity of essential oil of oregano (Origanum vulgare L.)

Journal of Food, Agriculture and Environment

Volumn 8, Issue 2, 2010, Pages 272-274

  Özkalp, Birol ^a   Sevgi, Fatih ^a   Özcan, Mustafa ^a   Özcan, Mehmet Musa ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Antibacterial effect; Antibiotic; Essential oil; Oregano; Origanum vulgare L.

Indexed keywords

AMPICILLIN; ESSENTIAL OIL; ESSENTIAL OIL OF OREGANO; UNCLASSIFIED DRUG;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACILLUS CEREUS; CANDIDA ALBICANS; CONTROLLED STUDY; DRUG SENSITIVITY; ESCHERICHIA COLI; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; KLEBSIELLA PNEUMONIAE; METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS; MICROBIAL GROWTH; MICROCOCCUS LUTEUS; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; OREGANO; PSEUDOMONAS AERUGINOSA; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS PYOGENES;

BACILLUS CEREUS; ESCHERICHIA COLI; KLEBSIELLA PNEUMONIAE; METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS; MICROCOCCUS LUTEUS; NEGIBACTERIA; ORIGANUM; ORIGANUM VULGARE; POSIBACTERIA; PSEUDOMONAS AERUGINOSA; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS;

EID: 77952812142     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

References (27)

1. Conner, D. E. 1993. Naturally occurring compounds. In Davidson, P. M. and Branen, A. L. (eds). Antimicrobials in Food. Marcel Dekker, New York, pp. 441-468.
2. Srinivasan, D., Nathan, S., Suresh, T. and Perumalsamy, P. L. 2001. Antimicrobial activity of certain Indian medicinal plants used in folkloric medicine. J. Ethnopharm.74:217-220.
3. Özcan, M. and Erkmen, O. 2001. Antimicrobial activity of the essential oils of Turkish plant spices. Eur. Food Res. Tehnol. 212:658-660.
4. Friedman, M., Henika, P. R. and Mandrell, R. E. 2002. Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Salmonella enterica. J. Food Protect. 65:1545-1560.
5. Erkmen, O. and Özcan, M. 2004. Antimicrobial effects of essential oils on growth of bacteria, yeasts and molds. J. Essent. Oil Bearing-Plant 7:279-287.
6. Biavati, B., Özcan, M. and Piccaglia, R. 2004. Composition and antimicrobial properties of Satureja cuneifolia Ten. and Thymbra sintenesii Bornm. Et Aznav. subsp. isaurica P. H. Davis Essential oils. Annals Microbiol. 54:393-401.
7. Teissedre, P. L. and Waterhouse, A. L. 2000. Inhibition of oxidation of human low-density lipoproteins by phenolic substances in different essential oils varieties. J. Agric. Food Chem. 48:3605-3801.
8. Bagambaula, C. F., Uyttendaele, M. and Debevere, J. 2004. Inhibitory effect of thyme and basil oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonei and S. flexneri. Food Microbiol. 21:33-42.
9. Naim, A. and Tariq, P. 2006. Evaluation of antibacterial activity of decoction, infusion and essential oil of Origanum vulgare on methicillin resistant and methicillin sensitive Staphylococcus aureus. Int. J. Biol. Biotech. 3(1):121-125.
10. Bratta, T. M., Dorman, D. J. H., Deans, G. S., Figueiredo, C. A., Barroso, G. J. and Ruberto, G. 1998. Antimicrobial and antioxidant properties of some commercial oils. Flav. Fragr. J. 13:235-244.
11. Bullerman, L. B., Lieu, F. Y. and Seier, S. A. 1977. Inhibition of growth and aflatoxin production by cinnamon, and clove oils, cinnamic aldehyde and eugenol. J. Food Sci. 42:1107-1109,1116.
12. Farag, R. S., Daw, Z. Y., Hewedi, F. M. and El-Baroty, S. A. 1989. Antimicrobial activity of some egyption spice essential oils. J. Food Protect. 52:665-667.
13. Deans, S. G. and Svoboda, K. P. 1990. The antimicrobial properties of marjoram (Origanum majorana L.) volatile oil. Flav. Frag. J. 5:187-190.
14. Dorman, H. J. D. and Deans, S. G. 2000. Antimicrobial agents from plants: Antibacterial activity of plant volatile oils. J. Appl. Microbiol. 88:308-316.
15. Saǧdiç, O. Kuşçu, A., Özcan, M. and Özçelik, S. 2002. Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7. Food Microbiol. 19(5):473-480.
16. Kan, Y., Uçan, U. S., Kartal, M., Altun, M. L., Aslan, S., Sayar, E. and Ceyhan, T. 2006. GC-MS Analysis and antibacterial activity of cultivated Satureja cuneifolia Ten. essential oil. Turk. J. Chem. 30:253-259.
17. Solomakos, N. A., Govaris, A., Koidis, P. and Botsoglou, N. 2008.The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiol. 25(1):120-127.
18. Karami-Osboo, R., Khodaverdi, M. and Ali-Akbari, F. 2010. Antibacterial effect of effective compounds essential oils against Erwinia amylovora. J. Agr. Sci. Tech. 12:35-45.
19. Hammer, K. A., Carson, C. F. and Riley, T. Y. 1999. Antimicrobial activity of essential oil and other plant extracts. J. Appl. Microbiol. 86:985-990.
20. Smith-Palmer, A., Stewart, J. and Fyfe, L. 1998. Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens. Lett. Food Microbiol. 26:118-122.
21. th edn. American Society for Microbiology, Washington, DC., pp. 1108-1127
22. Masood, N., Chaudhry, A., Saeed, S. and Tariq, P. 2007. Antibacterial effects of oregano (Origanum vulgare) against Gram negative bacilli. Pak. J. Bot. 39(2):609-613.
23. Saǧdiç, O. 2003. Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols. Lebensmitt. Wiss. Technol. 36(5):467-473.
24. Dadalioǧlu, I. and Akdemir Evrendilek, G. 2004. Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens. J. Agric. Food Chem. 52(26):8255-8260.
25. Mohsenzadeh, M. 2007.Evaluation of antibacterial activity of selected Iranian essential oils against Staphylococcus aureus and Escherichia coli in nutrient broth medium. Pak. J. Biol. Sci. 10(20):3693-3697.
26. Davidson, P. M. and Naidu, A. S. 2000. Phytophenol. In Naidu, A. S. (ed.). Natural Food Antimicrobial Systems. CRC Press, Boca Raton, FL, pp. 265-294.
27. Nychas, G. E. and Tassou, C. C. 2000. Traditional preservatives - oils and spices. In Robinson, R. K., Batt, C. A., Patel, P. D. (eds). Encylopedia of Food Microbiology. Academic Press, London, UK, pp. 1717-1722.