CHEMICAL COMPOSITION AND IN VITRO ANTIBACTERIAL ACTIVITY OF FERULAGO GLAREOSA ESSENTIAL OIL

Background and Aim:Spices and essential oils usually exhibit different characteristics such as antimicrobial and flavoring effect. The aim of the present study was to investigate chemical composition and in vitro antibacterial activity of Ferulago glareosa essential oil against bacterial food-borne pathogens (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Listeria monocytogenes, Salmonella typhimurium and Escherichia coli O157:H7).Methods:The chemical components of the essential oil were analyzed by gas chromatograph coupled with mass spectrometer detector (GC-MS). The antibacterial activity of the essential oil was assessed using broth micro-dilution and agar disk diffusion methods.Results:According to results of GC-MS, 37 constituents were identified. The dominant components were α-pinene (22.11%), z-β- ocimene (18.33%), bornyl acetate (11.92%), ɣ-terpinene (14.21%), The Minimum Inhibitory/Bactericidal Concentration (MIC/MBC) values of the essential oil did not differ between gram negative and positive bacteria. S. aureus, B. subtilis, S. typhimurium and E. coli O157:H7 had similar sensitivity to the essential oil, L. monocytogenes and B. cereus showed more sensitivity.Conclusion:Our results indicate that F. glareosa essential oil has might be a potential rich source of antibacterial components for the control of food-borne bacteria.

Keywords:

Ferulago glareosa essential oil , Antibacterial activity , Chemical composition