Chemical Composition of Herbal Macerates and Corresponding Commercial Essential Oils and Their Effect on Bacteria Escherichia coli

This study addresses the chemical composition of some commercial essential oils (clove, juniper, oregano, and marjoram oils), as well as appropriate herbal extracts obtained in the process of cold maceration and their biological activity against selected strains: ATTC 25922, ATTC 10536, and 127 isol...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2017-11, Vol.22 (11), p.1887
Main Authors: Białoń, Marietta, Krzyśko-Łupicka, Teresa, Pik, Agnieszka, Wieczorek, Piotr P
Format: Article
Language:English
Subjects:
Animal wastes
Bacteria
Biological activity
Carvacrol
Chemical composition
E coli
Escherichia coli
Escherichia coli - drug effects
Essential oils
Gas chromatography
gas chromatography-mass spectrometry
Juniperus
Limonene
Maceration
Mass spectrometry
Mass spectroscopy
Microbial Sensitivity Tests
Monoterpenes
Monoterpenoids
Oils & fats
Oils, Volatile - chemistry
Oils, Volatile - isolation & purification
Oils, Volatile - pharmacology
Oregano
Plant extracts
Plant Extracts - pharmacology
Strains (organisms)
Terpinene
Thymol
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Summary:This study addresses the chemical composition of some commercial essential oils (clove, juniper, oregano, and marjoram oils), as well as appropriate herbal extracts obtained in the process of cold maceration and their biological activity against selected strains: ATTC 25922, ATTC 10536, and 127 isolated from poultry waste. On the basis of the gas chromatography-mass spectrometry (GCMS) analysis, it was found that the commercial essential oils revealed considerable differences in terms of the composition and diversity of terpenes, terpenoids and sesquiterpenes as compared with the extracts obtained from plant material. The commercial clove, oregano, and marjoram oils showed antibacterial properties against all the tested strains of . However, these strains were not sensitive to essential oils obtained from the plant material in the process of maceration. The tested strains of show a high sensitivity, mainly against monoterpenes ( -pinene, -pinene, , , -terpinene, limonene) and some terpenoids (thymol, carvacrol). The commercial juniper oil contained mainly monoterpenes and monoterpenoids, while the extracts contained lower amounts of monoterpenes and high amounts of sesquiterpenes-the anti-microbiotic properties of the juniper herbal extract seem to be caused by the synergistic activity of mono- and sesquiterpenes.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules22111887