ANTIMICROBIAL AND ANTIRADICALS ACTIVITY OF ORIGANUM VULGARE L. AND THYMUS VULGARIS ESSENTIAL OILS

The objective of our study were antioxidant properties of oregano and thyme essential oil by testing their scavenging effect on DPPH radicals activities and antibacterial activities against one Gram-positive strain (Bacillus cereus CCM 2010) and two Gram-negative strains (Pseudomonas aeruginosa CCM...

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Bibliographic Details
Published in:Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2012-08, Vol.2 (1), p.263-271
Main Authors: Kacániová, Miroslava, Vukovic, Nenad, Hleba, Lukás, Bobková, Alica, Pavelková, Adriana, Rovná, Katarína, Arpásová, Henrieta
Format: Article
Language:English
Subjects:
Antimicrobial agents
Antioxidants
Bacillus cereus
Biotechnology
E coli
Escherichia coli
Flavonoids
Food products
Oils & fats
Origanum vulgare
Pseudomonas aeruginosa
Thymus vulgaris
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Summary:The objective of our study were antioxidant properties of oregano and thyme essential oil by testing their scavenging effect on DPPH radicals activities and antibacterial activities against one Gram-positive strain (Bacillus cereus CCM 2010) and two Gram-negative strains (Pseudomonas aeruginosa CCM 1960; Escherichia coli CCM 3988) was also performed. The thyme EOs showed strong antibacterial activity against Escherichia coli CCM 3988 in 0.75 and 0.375 ml.ml-1 concentration of EOs. Very strong antibacterial activity was found in thyme and oregano EOs against Bacillus cereus CCM 2010 in 0.75, 0.375, 0.188 and 0.094 ml.ml-1 concentration of EOs. In comparison to BHT (5.60 µg.ml-1 after 30 min; 2.82 µg.ml-1 after 60 min) and ascorbic acid (7.48 µg.ml-1 after 30 min; 4.79 µg.ml-1 after 60 min), O. vulgare oil shows significantly higher DPPH activity (2.99 µl.ml-1 after 30 min; 2.02 µl.ml-1 after 60 min). From the other side, T. vulgaris essential (9.69 µl.ml-1 after 30 min; 5.84 µl.ml-1 after 60 min) oil shows lower antiradical activity in comparison to BHT, and higher activity in comparison to ascorbic acid.
ISSN:1338-5178