Composition and antibacterial effect on food borne pathogens of Hibiscus surrattensis L. calyces essential oil

Abstract

Hibiscus surratensis L. calyces essential oil can be used as potential natural antibacterial. In this study, composition of essential oil obtained from calyces of Hibiscus surattensis L. and the antibacterial effect of this essential oil on some important food-borne pathogens were examined. Essential oil of hibiscus calyces obtained from hydro-distillation method were analyzed by GC-MC. As a result of the analyses main compounds, β-caryophyllene (11.68%), menthol (9.44%), methyl salicylate (8.32%), camphor (8.47%) and germacrene D (5.13%) were identified in essential oil of calyces of the Hibiscus surattensis L. plant. Antibacterial effects of calyces essential oils were determined by disc diffusion method. Also minimal inhibitory concentration and minimal bactericidal concentration values were determined. The most powerful antibacterial effect was observed on Listeria monocytogenes with a diameter zone of 25.26 mm, followed by a diameter zone of 23.42 mm on Staphylococcus aureus and with a diameter zone of 22.93 mm on Escherichia coli (*P < 0.05). In addition, according to detected MIC/MBC rates, it was revealed that Hibiscus surattensis L. essential oils had bactericidal effect on Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, it had bacteriostatic effect on Enterococcus aerogenes, Salmonella typhimurium and Shigella flexneri which were foodborne pathogens used in the research.