Chemical composition and antibacterial activity of essential oils of basil (Ocimum baslicum L.), rosemary (Rosmarinus officinalis L.) and cumin (Cuminum cyminum L.) in comparison with nisin

Document Type : Original Article

Authors

1 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Zabol University, Zabol, Iran

2 Master's student, Department of Food Science and Technology, Rodaki Institute of Higher Education, Tonkabon, Iran

3 Assistant Professor, Department of Aquatic Processing and Biotechnology, Fisheries Science Research Institute, Bandar Abbas, Iran

4 PhD Graduate Student, Department of Agronomy and Plant Breeding, Faculty of Agriculture, University of Zabol, Zabol, Iran

Abstract

Basil, rosemary and cumin are medicinal plants with many food applications. The purpose of this study is to investigate the chemical composition and antibacterial properties of the essential oils of these plants in comparison with nisin on the growth control of the most important food-borne pathogenic bacteria. Essential oil samples were prepared by water distillation method with the help of Celevenger device and its components were identified by Gas chromatography–mass spectrometry. In the following, the antibacterial property of essential oils compared to nisin by the agar diffusion assay, as well as the minimum growth inhibitory concentration (MIC) and the minimum lethal concentration (MBC) by microdilution method against strains of the Staphylococcus aureus PTCC1337, Listeria monocytogenes ATTC19118, Bacillus cereus PTCC1857, Escherichia coli PTCC1763, Pseudomonas aerogenes PTCC1074, and Salmonella typhimurium ATCC14028 were investigated. The obtained results showed that the most important compounds in basil essential oil: linalool (52.33%), in rosemary essential oil: 1,8-cineole (17.8%), camphor (16.6%), α-pinene (13.61%), and in cumin essential oil: cumin-aldehyde (39.67%), γ - terpinen (17.35%) and p-simen (15.96%) were identified. All essential oils and nisin inhibited the growth of target bacteria. The most sensitive bacteria to essential oils of basil, rosemary and cumin were Salmonella typhimurium (125 µg/ml), Pseudomonas aerogenes (31 µg/ml) and Listeria monocytogenes (125 µg/ml), respectively. The antibacterial effect of the essential oil is affected by the type and the target bacterial strain. Basil, rosemary and cumin essential oils can probably be used as suitable substitutes for chemical preservatives in food and pharmaceutical industries.

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References

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New Findings in Veterinary Microbiology
Volume 6, Issue 2
February 2024
Pages 98-107

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History

  • Receive Date: 16 April 2023
  • Revise Date: 04 June 2023
  • Accept Date: 11 September 2023

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