Abstract
The antibacterial activity of the essential oil of Laurus nobilis L. on human pathogenic bacteria by disc diffusion method via average inhibition zone was studied. The chemical composition of the essential oil of the leaves of L. nobilis L. (Lauraceae) were obtained by hydrodistillation method and analyzed by gas chromatography (GC) and gas chromatography mass spectrometry (GC/MS). Thirty three compounds, accounting for 95.75% of the total oil with 1.8% (v/w) oil yield were identified in the essential oil of the leaves. The major components were 1,8-cineole (25.7%), sabinene (8.7%) and α-pinene (5.25%). To study the antibacterial activity, the essential oil tested against 9 bacteria strains such as three Gram positive bacteria:Staphylococcus aureus, Staphylococcus epidermidis and Streptococcus faecalis and six Gram negative bacteria: Pseudomonas aeroginosa, Shigella flexneri, Klebsiella pneuomoniae, Salmonella typhi, Serratia marcescens and Escherichia coli were studied. Effect of theessential oil of L. nobilis on bacteria tested was more than that of tetracycline antibiotic. The results showed that the essential oil of L. nobilis had strong anti-bacterial effects. Key words: Laurus nobilis L., human pathogenic bacteria, antibacterial activity, 1,8-cineole, gas chromatography mass spectrometry (GC/MS)
Highlights
Pathogenic bacteria are important causes of disease in humans and farm products
Thirty three compounds identified in L. nobilis essential oil, comprises 95.75%, they are 1,8-cineole (25.7%), sabinene (8.7%) and α-pinene (5.25%) with
Antibacterial activity of essential oil from the leaves of L. nobilis L. on human pathogenic bacteria by disc diffusion method with measurement of average inhibition zone was studied in the Kerman Province
Summary
Pathogenic bacteria are important causes of disease in humans and farm products. With aromatic flavouring, bay leaves are commonly used as flavouring for soups, stews, etc and form an essential ingredient of the herb mix 'Bouquet Garni' (Huxley, 1992). This plant is cultivated in the northern part of Iran. The flavour of freshly dried, crushed or shredded leaves of the plant is stronger than that of fresh leaves, but the leaves should not be stored longer than a year since they will lose their flavour (Bown, 2001). An essential oil obtained from the leaves is used as food
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