Hassan Gandomi - Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

In this study, the chemical composition of Pulicaria gnaphalodes essential oil was evaluated by gas chromatography mass spectrometry analysis. Among the ۳۴ components, alpha-pinene (۳۲.۲%) and ۱–۸- cineole (۱۰.۹%) were the major components. The antibacterial and antifungal activity of essential oil and aqueous, ethanolic and methanolic extracts from P. gnaphalodes against some bacteria and fungi were investigated. All the compounds that were found to have antibacterial activity with essential oil (EO) werethe most potent. Alcoholic extracts showed greater inhibition zone compared with the aqueous extract. Furthermore, Bacillus cereus was the most sensitive strain with minimum inhibitory concentrations of ۰.۰۲۵, ۰.۸, ۰.۱ and ۰.۱% for EO, aqueous, ethanolic and methanolic extracts, respectively. The EO exhibited greater inhibition of fungal growth compared with the extracts. Furthermore, aqueous extract was more effective than ethanolic and methanolic extracts. The result of this study confirms the antimicrobial activity of P. gnaphalodes extracts and EO and suggests the possibility of using them in foods to prevent the growth of foodborne bacteria and fungi and extend the safety and shelf life of foods.

Pulicaria gnaphalodes; Antimicrobial properties; Essential oil; Extracts.