Abstract
The presence of phenolic compounds in spices and herbs, along with the essential oils, has been gaining attention due to their various functions like antioxidant capacity, antimicrobial properties, and flavoring properties. The Bay leaf belongs to Lauraceae family and is endemic in the Mediterranean region. Lauraceae , is an aromatic plant frequently used as a spice in Mediterranean cookery and as a traditional medicine for the treatment of several infectious disease. L. nobilis also belongs to Lauraceae. L. nobilis is aromatic tree, and is 2 m to 10 m high. L.nobilis contains about 1.3% essential oils and polar flavonoids mono, sesquiterpenes, alkoloids, glycosylated flavor-noids, megastigmane and phenolic components. It is known to have various pharmacological effects, including antimicrobial, cytotoxic and immune modulating. Its’ essential oil containg eucalyptol, α-terpinyl acetate, linalool, methyl eugenol, sabinene and carvacrol. The property of every essential oil varies according to the harvest country, altitude, period of sunshine, conditions of harvest. These essential oil contents of L. nobilis are strong antibacterial activity against Gram negative and Gram positive foodorne pathogens ( Salmonella , Staphylococcus aureus, Esherichia coli, Listeria monocytogenes like that), spoilage bacteria ( Pseudomonas aeroginosa ) as well as antifungal effects. The synergy between terpenes (linalool), lactones, oxides (1,8 cineole) and monoterpenes (camphene, alpa-pinene) gives to the essential oil of Laurel a good antibacterial activity. Its essential oils’ various or single chemical compositions at different concentrations have different inhibition mechanisms that can affect a variety of pathogens by changing membrane permeability, denaturing proteins and inhibiting enzymes. The oils are not affecting on existing beneficial intestinal bacteria.
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