Abstract
ABSTRACT The aim of this study was to determine the chemical composition and antibacterial activity of essential oils (EOs) extracted from local plant by steam distillation from the aerial parts (fresh – dried) of rosemary (Rosmarinus officinalis L.), pistachio (Pistacia lentiscus L.) and thyme (Thymus vulgaris L.). Monoterpenes were identified by GC-MS as main compounds, namely 1,8-cineole (34.5–35 %), α-pinene (36.2–36.6 %) and thymol (42.2–42.1 %). Our results showed that EOs tested had antibacterial effects at different levels, with MICs ranging from 1.56 to 6.25 mg.mL−1. Fresh rosemary EO was synergistic against Pseudomonas aeruginosa ATCC 27,853 when combined with dried rosemary EO and fresh pistachio EO, with MICs half those of oils alone (from 6.25 to 3.12 mg.mL−1). In addition, antagonistic, additive and indifferent effects were recorded at 1 %, 3 % and 93 %, respectively. Our findings provide new data on antimicrobial potential of local plants and possibilities of their use as food preservatives.
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