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Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens.
J Agric Food Chem. 2004 Dec 29; 52(26):8255-60.JA

Abstract

Chemical compositions and inhibitory effects of essential oils of Turkish oregano (Origanum minutiflorum O. Schwarz & P. H. Davis), bay laurel (Laurus nobilis L.), Spanish lavender (Lavandula stoechas subsp. stoechas L.), and fennel (Foeniculum vulgare Mill.) on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus were determined. After the essential oils were applied on the foodborne pathogens at doses of 0 (control), 5, 10, 20, 30, 40, 50, and 80 microL/mL, the resultant numbers of cells surviving were counted. Results revealed that all essential oils exhibited a very strong antibacterial activity against the tested bacteria (P < 0.05). Gas chromatography-mass spectrophotometry analyses revealed that carvacrol (68.23%), 1,8-cineole (60.72%), fenchone (55.79%), and trans-anethole (85.63%) were the predominant constituents in Turkish oregano, bay laurel, Spanish lavender, and fennel essential oils, respectively.

Authors+Show Affiliations

Dadalioglu I
Department of Food Engineering, Faculty of Agriculture, Tayfur Sokmen Campus, Mustafa Kemal University, 31034 Alahan, Hatay, Turkey.
Evrendilek GA
No affiliation info available

MeSH

Anti-Bacterial AgentsEscherichia coliFoeniculumFood MicrobiologyLaurusLavandulaListeria monocytogenesOils, VolatileOriganumSalmonella typhimuriumStaphylococcus aureus

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15612826

Citation

Dadalioglu, Itir, and Gulsun Akdemir Evrendilek. "Chemical Compositions and Antibacterial Effects of Essential Oils of Turkish Oregano (Origanum Minutiflorum), Bay Laurel (Laurus Nobilis), Spanish Lavender (Lavandula Stoechas L.), and Fennel (Foeniculum Vulgare) On Common Foodborne Pathogens." Journal of Agricultural and Food Chemistry, vol. 52, no. 26, 2004, pp. 8255-60.
Dadalioglu I, Evrendilek GA. Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens. J Agric Food Chem. 2004;52(26):8255-60.
Dadalioglu, I., & Evrendilek, G. A. (2004). Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens. Journal of Agricultural and Food Chemistry, 52(26), 8255-60.
Dadalioglu I, Evrendilek GA. Chemical Compositions and Antibacterial Effects of Essential Oils of Turkish Oregano (Origanum Minutiflorum), Bay Laurel (Laurus Nobilis), Spanish Lavender (Lavandula Stoechas L.), and Fennel (Foeniculum Vulgare) On Common Foodborne Pathogens. J Agric Food Chem. 2004 Dec 29;52(26):8255-60. PubMed PMID: 15612826.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens. AU - Dadalioglu,Itir, AU - Evrendilek,Gulsun Akdemir, PY - 2004/12/23/pubmed PY - 2005/1/27/medline PY - 2004/12/23/entrez SP - 8255 EP - 60 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 26 N2 - Chemical compositions and inhibitory effects of essential oils of Turkish oregano (Origanum minutiflorum O. Schwarz & P. H. Davis), bay laurel (Laurus nobilis L.), Spanish lavender (Lavandula stoechas subsp. stoechas L.), and fennel (Foeniculum vulgare Mill.) on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus were determined. After the essential oils were applied on the foodborne pathogens at doses of 0 (control), 5, 10, 20, 30, 40, 50, and 80 microL/mL, the resultant numbers of cells surviving were counted. Results revealed that all essential oils exhibited a very strong antibacterial activity against the tested bacteria (P < 0.05). Gas chromatography-mass spectrophotometry analyses revealed that carvacrol (68.23%), 1,8-cineole (60.72%), fenchone (55.79%), and trans-anethole (85.63%) were the predominant constituents in Turkish oregano, bay laurel, Spanish lavender, and fennel essential oils, respectively. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15612826/Chemical_compositions_and_antibacterial_effects_of_essential_oils_of_Turkish_oregano__Origanum_minutiflorum__bay_laurel__Laurus_nobilis__Spanish_lavender__Lavandula_stoechas_L___and_fennel__Foeniculum_vulgare__on_common_foodborne_pathogens_ DB - PRIME DP - Unbound Medicine ER -