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Volume 15
Issue 11
10.3390/molecules15117532
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Open AccessArticle

Antibacterial Effects of the Essential Oils of Commonly Consumed Medicinal Herbs Using an In Vitro Model

by
Marina Soković
1,2,
Jasmina Glamočlija
2, 3,
Dejan Brkić
4 and
Leo J. L. D. van Griensven
1,*
1
Plant Research International, Wageningen University and Research Centre, Droevendaalsesteeg 1, 6708PB Wageningen, The Netherlands
2
Institute for Biological Research “Siniša Stanković”, Bulevar Despota Stefana 142, University of Belgrade, 11000 Belgrade, Serbia
3
Institute of Botany, Faculty of Biology, University of Belgrade, Stud. trg 16, 11000 Belgrade, Serbia
4
Les Laboratoires Servier, Bulevar Mihajla Pupina 165v, 11 070 Novi Beograd, Serbia
*
Author to whom correspondence should be addressed.
Molecules 2010, 15(11), 7532-7546; https://doi.org/10.3390/molecules15117532
Received: 28 September 2010 / Revised: 18 October 2010 / Accepted: 25 October 2010 / Published: 27 October 2010
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Abstract

The chemical composition and antibacterial activity of essential oils from 10 commonly consumed herbs: Citrus aurantium, C. limon, Lavandula angustifolia, Matricaria chamomilla, Mentha piperita, M. spicata, Ocimum basilicum, Origanum vulgare, Thymus vulgaris and Salvia officinalis have been determined. The antibacterial activity of these oils and their main components; i.e. camphor, carvacrol, 1,8-cineole, linalool, linalyl acetate, limonene, menthol, a-pinene, b-pinene, and thymol were assayed against the human pathogenic bacteria Bacillus subtilis, Enterobacter cloacae, Escherichia coli O157:H7, Micrococcus flavus, Proteus mirabilis, Pseudomonas aeruginosa, Salmonella enteritidis, S. epidermidis, S. typhimurium, and Staphylococcus aureus. The highest and broadest activity was shown by O. vulgare oil. Carvacrol had the highest antibacterial activity among the tested components. View Full-Text
Keywords: disc-diffusion; essential oils; food spoilage bacteria; herbs; human pathogens; microdilution method; natural antimicrobial agents; structure-activity disc-diffusion; essential oils; food spoilage bacteria; herbs; human pathogens; microdilution method; natural antimicrobial agents; structure-activity
This is an open access article distributed under the Creative Commons Attribution License
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MDPI and ACS Style

Soković, M.; Glamočlija, J.; Marin, P.D.; Brkić, D.; Griensven, L.J.L.D.v. Antibacterial Effects of the Essential Oils of Commonly Consumed Medicinal Herbs Using an In Vitro Model. Molecules 2010, 15, 7532-7546. https://doi.org/10.3390/molecules15117532

AMA Style

Soković M, Glamočlija J, Marin PD, Brkić D, Griensven LJLDv. Antibacterial Effects of the Essential Oils of Commonly Consumed Medicinal Herbs Using an In Vitro Model. Molecules. 2010; 15(11):7532-7546. https://doi.org/10.3390/molecules15117532

Chicago/Turabian Style

Soković, Marina; Glamočlija, Jasmina; Marin, Petar D.; Brkić, Dejan; Griensven, Leo J. L. D. van. 2010. "Antibacterial Effects of the Essential Oils of Commonly Consumed Medicinal Herbs Using an In Vitro Model" Molecules 15, no. 11: 7532-7546. https://doi.org/10.3390/molecules15117532

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