1. Composition and antibacterial activities of essential oils of seven Ocimum taxa
- Author
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Frane Strikić, Ivan Kolak, Olivera Politeo, Sandi Orlić, Klaudija Carović-Stanko, Mladen Miloš, and Zlatko Šatović
- Subjects
food.ingredient ,biology ,Basilicum ,General Medicine ,biology.organism_classification ,Ocimum ,Enterococcus faecalis ,Analytical Chemistry ,law.invention ,Ocimum americanum ,food ,law ,Botany ,Food science ,Listeria ivanovii ,Essential oil ,antibacterial activity ,basil ,chemical composition ,disc agar diffusion method ,GC-MS ,pathogenic bacteria ,volatiles compounds ,Food Science ,Antibacterial agent ,Enterococcus faecium - Abstract
GC/MS was used to identify compounds of essential oils from seven Ocimum taxa (O. americanum L., O. basilicum L., O. campechianum Mill., O. x citriodorum Vis., O. kilimandscharicum Baker ex Gurke and three botanical varieties and cultivars of Ocimum basilicum L.: ‘Genovese’, var. difforme and var. purpurascens). Preliminary screening of their antibacterial activity was done against a number of common pathogens (Enterococcus faecalis, Enterococus faecium, Escherichia coli 0157:H7, Listeria monocytogenes, Listeria ivanovii, Proteus vulgaris, Staphylococcus aureus, Staphylococcus epidermis) using the filter paper disc agar diffusion technique, while further analyses were done by modification of the disc diffusion method. A broad variation in the antibacterial properties of investigated essential oils was observed. E. coli 0157:H7 was inhibited by O. basilicum ‘Genovese’ essential oil, while Ocimum americanum and Ocimum x citriodorum essential oils were the most effective against Enterococcus faecalis, Enterococcus faecium, P. vulgaris, S. aureus and S. epidermis.
- Published
- 2010
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