Antibacterial properties of basil essential oil (Ocimum baslicum L.) under salt stress

Document Type : Original Article

Authors

1 Graduated PhD in Agriculture, Faculty of Agriculture, Zabol University, Zabol, Iran

2 Associate Professor, Department of Food Science and Industry, Zabol University, Zabol, Iran

Abstract

Chemical preservatives have harmful effects on human health, for this reason, natural compounds such as essential oils (EOs) are being considered as alternatives. Salinity stress (SS) is one of the important environmental stress that affects EOs components and its properties. The purpose of this research is to evaluate the antibacterial effect of basil (Ocimum baslicum L.) EO obtained under SS. salinity at 5 levels including control (0.3 dc/m), 1.5, 3, 5 and 8 ds/m was applied to basil plant in greenhouse conditions. Leaf weight and EO yield, also the EO components were evaluated. Also, antibacterial properties of EO by agar-well diffusion and microdilution method were evaluated against Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Escherichia coli, Pseudomonas aerogenes and Salmonella enterica. Increasing the salinity stress up to 0.8 ds/m level, decreased the yield of leaf weight per plant (up to 142.2%) and increased the amount of EO content (up to 54.1%). Also, with the increase in SS level, some compounds such as linalool (4.8%) and germacrene (44.2%) increased, and eugenol (40.8%) and α-cadinol (34.7%) components decreased. Basil EOs showed antimicrobial effect against the target bacteria at all salinity levels. This characteristic was influenced by the type of bacteria and salinity level. Bacillus cereus was the most resistant and Salmonella enterica the most sensitive bacteria against the antimicrobial effects of basil EO. An increase in the antibacterial power of EOs was observed at salinity levels ≥ 0.3 dc/m, which can be considered for more effective use against pathogenic bacteria.

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Main Subjects

References

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New Findings in Veterinary Microbiology
Volume 6, Issue 1
September 2023
Pages 40-51

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History

  • Receive Date: 02 December 2022
  • Accept Date: 16 April 2023

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