Author/Authors :
Fahimi، Sh. نويسنده Traditional Medicine and Materia Medica Research Center and Department of Traditional Pharmacy, School of Traditional Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran , , Hajimehdipoor، H. نويسنده Traditional Medicine and Materia Medica Research Center and Department of Traditional Pharmacy, School of Traditional Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran , , Shabanpoor، H. نويسنده Traditional Medicine and Materia Medica Research Center and Department of Traditional Pharmacy, School of Traditional Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran.Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran , , Bagheri، F. نويسنده Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran , , Shekarchi، M. نويسنده Food and Drug control Laboratories & Food and drug Laboratory Research Center, MOH & ME, Tehran, Iran ,
Abstract :
Background and objectives: Despite the vast production of new antibiotics in the last three decades, resistance to these drugs by microorganisms has increased and essential oils (EOs) have been recognized to possess antimicrobial properties. Methods: In the present study, EOs obtained from aerial parts of Thymus vulgaris L., Lavandula angustifolia Mill., Rosmarinus officinalis L. and Mentha piperita L., were evaluated for their single and binary combined antibacterial activities against four Gram-positive and Gram-negative pathogenic bacteria: Staphylococcus aureus, Bacillus cereus, Escherichia coli and Pseudomonas aeruginosa. Results: The results exhibited that some of the tested essential oils revealed antibacterial activities against the examined pathogens using broth microdilution method. Maximum activity of the tested essential oils was obtained from the combination of T. vulgaris and M. piperita essential oils against Staphylococcus aureus (MIC= 0.625 mg/mL). Conclusion: Combinations of the essential oils in this study showed synergic action against some pathogenic microorganisms which could be considered in medical and food industries as preservatives.
