Combined antibacterial effect of Origanum compactum and Mentha piperita (Lamiaceae) essential oils against ATCC Escherichia coli and Staphylococcus aureus

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dc.authorscopusid57209736913
dc.authorscopusid57226526226
dc.authorscopusid56514150500
dc.authorscopusid55664718800
dc.authorscopusid56449211700
dc.authorscopusid57222384024
dc.authorscopusid57226539795
dc.contributor.authorEl amrani, Soukaina
dc.contributor.authorSanae, Lairini
dc.contributor.authorEz zoubi, Yassine
dc.contributor.authorEvrendilek, Gulsun Akdemir
dc.contributor.authorMouhcine, Fadil
dc.contributor.authorHicham, Kass
dc.contributor.authorRabia, Bouslamti
dc.date.accessioned2024-09-25T19:43:07Z
dc.date.available2024-09-25T19:43:07Z
dc.date.issued2022
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractWith the increasing concerns about the safety of chemical synthetic substances being added to food products, companies are beginning to search for natural sources of antimicrobials. Because essential oils were proven to have antimicrobial properties, they can be used as food preservatives. The mixture of essential oils may have a more potent antimicrobial profile compared to any single essential oil. Hence, the purpose of this work was to determine the chemical composition and inhibitory effects of Origanum compactum L. and Mentha piperita L. (Lamiaceae) essential oils alone or in combination against Staphylococcus aureus ATCC 29,213 and Escherichia coli ATCC 25,922. It is the first time reporting a combination of these two essential oils to control foodborne pathogens type Escherichia coli and Staphylococcus aureus. The major constituents of O. compactum essential oil were determined as carvacrol, thymol, p-cymene, and ?-terpinene. Regarding M. piperita essential oil, menthofuran, menthol, methyl acetate, 1,8 cineole, and ?-pinene were the major compounds. The mixture of essential oils presented a strong synergistic effect against E. coli, decreasing the minimum inhibitory concentration (MIC) of O. compactum from 0.0625% to 0.015625% (v/v) and the MIC of M. piperita from 1% to 0.125% (v/v). It was concluded that a mixture of essential oils provides a better antimicrobial effect against tested bacteria than that of the essential oils alone. © 2021, Society for Plant Research.en_US
dc.identifier.doi10.1007/s42535-021-00276-0
dc.identifier.endpage82en_US
dc.identifier.issn0970-4078
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85111864883en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage74en_US
dc.identifier.urihttps://doi.org/10.1007/s42535-021-00276-0
dc.identifier.urihttps://hdl.handle.net/20.500.12491/12448
dc.identifier.volume35en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofVegetosen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzYK_20240925en_US
dc.subjectAntimicrobial activityen_US
dc.subjectEssential oilen_US
dc.subjectMentha piperita Len_US
dc.subjectOriganum compactum Len_US
dc.subjectSynergistic effecten_US
dc.titleCombined antibacterial effect of Origanum compactum and Mentha piperita (Lamiaceae) essential oils against ATCC Escherichia coli and Staphylococcus aureusen_US
dc.typeArticleen_US

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