Abstract
This study addresses the chemical composition of some commercial essential oils (clove, juniper, oregano, and marjoram oils), as well as appropriate herbal extracts obtained in the process of cold maceration and their biological activity against selected Escherichia coli strains: E. coli ATTC 25922, E. coli ATTC 10536, and E. coli 127 isolated from poultry waste. On the basis of the gas chromatography-mass spectrometry (GCMS) analysis, it was found that the commercial essential oils revealed considerable differences in terms of the composition and diversity of terpenes, terpenoids and sesquiterpenes as compared with the extracts obtained from plant material. The commercial clove, oregano, and marjoram oils showed antibacterial properties against all the tested strains of E. coli. However, these strains were not sensitive to essential oils obtained from the plant material in the process of maceration. The tested strains of E. coli show a high sensitivity, mainly against monoterpenes (α-pinene, β-pinene, α,β,γ-terpinene, limonene) and some terpenoids (thymol, carvacrol). The commercial juniper oil contained mainly monoterpenes and monoterpenoids, while the extracts contained lower amounts of monoterpenes and high amounts of sesquiterpenes—the anti-microbiotic properties of the juniper herbal extract seem to be caused by the synergistic activity of mono- and sesquiterpenes.
Highlights
Oils or oily plants are used as spices, therapeutic agents, in herbal medicine and aromatherapy as well as flavouring components of perfume or toilet water in the cosmetics industry
The bactericidal activity of juniper extracts against the strains of E. coli is most probably connected with the presence of sesquiterpenes which were not isolated from the commercial essential oil
Commercial essential oils and oils obtained in the process of extraction from plant material differed in terms of the content and the quantitative ratio of terpenes, terpenoids, and sesquiterpenes, as well as their antibacterial activity
Summary
Oils or oily plants are used as spices, therapeutic agents, in herbal medicine and aromatherapy as well as flavouring components of perfume or toilet water in the cosmetics industry Due to their disinfectant properties, some oils are used in the food industry and restaurant to disinfect potable water and preserve food, as well as in the cultivation of plants and tending pets [1]. Terpene oils contain mainly terpenes, most frequently mono-, sesqui-, and less frequently, di-terpenes, and the non-terpene oils contain phenylpropane derivatives. Compounds found in both of these oil groups are present, for example, in the form of hydrocarbons, alcohols, ketones, aldehydes, phenols, esters, and acids. Some oils may contain compounds containing sulphur, nitrogen, and coumarins [3]
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