Title of article
Antibacterial activity of essential oils from plants of the genus Origanum
Author/Authors
Stefanakis، نويسنده , , Michalis K. and Touloupakis، نويسنده , , Eleftherios and Anastasopoulos، نويسنده , , Elias and Ghanotakis، نويسنده , , Dimitrios and Katerinopoulos، نويسنده , , Haralambos E. and Makridis، نويسنده , , Pavlos، نويسنده ,
Issue Information
ماهنامه با شماره پیاپی سال 2013
Pages
8
From page
539
To page
546
Abstract
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.
Keywords
antimicrobial activity , Essential oils , Origanum , Food control
Journal title
Food Control
Serial Year
2013
Journal title
Food Control
Record number
1948754
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