Evaluation of Phytochemical and Antibacterial Properties of some Medicinal Plants from Iran.

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 coliandSalmonella 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 inMentha LongifoliaL.,Cuminum cyminumL.,Zataria MultifloraBioss.,Allium ascalonicumL.andPimpinella anisumL.; respectively. Z. MultifloraBioss. 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 wereS. aureusandE. 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. [ABSTRACT FROM PUBLISHER]