Antimicrobial Activity Of The Essential Oil

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The extracted essential oil, from aerial parts of organically cultured blue mint ‎bush (Ziziphora clinopodioides), was biochemically analyzed using GS-MS to ‎identify its main active components. The antimicrobial activity of the essential oil ‎was evaluated qualitatively and quantitatively, using disc diffusion and agar ‎macro-dilution assays, respectively. ‎
Out of the 22 identified compounds in Z. clinopodioides essential oil, the main ‎identified constituents were Pulegone, Piperitenone, 8,1cineole, Neo-menthol, ‎Carvacrol and Menthol with relative percentages of 34.39, ‎‏15.17‏‎, ‎‏6.54‏‎, ‎‏5.81‏‎, ‎‏5.14‏‎ ‎and 5.06 %, respectively. Z. clinopodioides essential oil exhibited varied ‎antibacterial activity against all examined
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The genus Ziziphora L. belongs to the ‎Lamiaceae family consists of four species (Z. clinopodioides, Z. capitata, Z. ‎persica and Z. tenuior) that widespread all over tropical countries (Mozaffarian, ‎‎1996; Salehi et al., 2005). Z. clinopodioides Lam with the common Persian ‎name, “Kakuti-e-kuhi” has been used as stomachic, anti-fever, anti-‎inflammatory, sedative and flavoring agent in traditional medicine (Mozaffarian, ‎‎1996). The composition, antibacterial and antioxidant activity of the essential oil ‎and various extracts of Z. clinopodioides were reported (Salehi et al., 2005). The ‎purpose of this study was to investigate the antibacterial activity and chemical ‎composition of the essential oil of Z. clinopodioides against some pathogenic ‎and food spoilage bacteria.‎

Materials and Method
‎ Plant materials ‎
Z. clinopodioides were organically grown in Minoufiya University Research ‎Farm – El-Sadat city, Egypt. The aerial parts were collected during its flowering ‎stage in June 2012, cleaned and stored in dark at 25 ºC until further analysis.‎

Essential oil distillation
Air- dried plant material (100g) was hydrodistilled for 3 h using a Clevenger type ‎apparatus. The oil was dried over anhydrous Na2So4 and then was kept in a ‎sealed vial at 4 ºC in dark until analysis and tests. ‎

Bacterial strains
For the bioassays, test strains, from common foodborne pathogens and spoilage ‎bacteria, were selected for examination. Examined
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