Abstract
The aim of this work was to investigate Phytochemical componenet and antibacterial prosperities of six essential oil, against Gram positive and Gram negative bacteria, for a potential use in food industry. Antibacterial activity (MIC & MBC) of the EOs was investigated on foodborne pathogens (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium) at different temperature and pH values. Results of GC-MS analysis indicated that pulegone, cumin aldehyde, carvacrol, diallyl disulphide and benzene comprised the highest amount of EOs in Mentha Longifolia L., Cuminum cyminum L., Zataria Multiflora Bioss., Allium ascalonicum L. and Pimpinella anisum L.; respectively. Z. Multiflora Bioss. Essential oil compared to other essential oils had the highest antimicrobial activity (P<0.05). The most antibacterial activity of EOs was seen at 8°C and 6 pH. The most susceptible and resistant bacteria were S. aureus and E. coli; respectively. These EOs’ effective substances could be purified and used as natural antibacterial agent, solely or along with others techniques, to prolong food shelf life.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
