Study of chemical composition and antibacterial effects of essential oils of Stachys lavandulifolia Vahl., Salvia verticillata L., and Tanacetum polycephalum Schultz-Bip. on some microbial lineages
Journal Title: International Journal of Farming and Allied Sciences - Year 2015, Vol 4, Issue 3
Abstract
Acceleration of antibiotics resistances, their side effects, and overusing of chemical preservers of foods, which some of them are suspicious to carcinogenic and teratogenic effects or remain toxic elements in body, and are fairly caused to be noted the extraction, herbal medicines, and natural antibacterial materials. This paper gets around to role of the essential oils of Stachys lavandulifolia Vahl., Salvia verticillata L., and Tanacetum polycephalum Schultz-Bip., as are greatly applied at traditional and modern medicines, on some bacteria such as Staphylococcus aureus and Escherichia coli. Hence, aerial organs of these species were phonologically collected at flowering period and after shrivelling in vitro setting, extracting of essence was done by Hydrodistilation. Compositions of the essential oils were identified and analysed using GC and GC/MS and by measuring the Retention Index and Mass spectrums. The antibacterial effects of essences were surveyed on two bacteria using tubed dilution method to determine the MIC and MBC. Acquired analysis showed that efficiency of the essences in Stachys lavandulifolia, Salvia verticillata, and Tanacetum polycephalum was 0.69, 0.92, and 1.09%, respectively. The essence of Stachys lavandulifolia and Salvia verticillata has the most antibacterial effects upon Escherichia coli and the least one on Staphylococcus aureus. The essential oil of Tanacetum polycephalum has more effects on Staphylococcus aureus than Escherichia coli. As a result, the essences of these herbs have considerable antibacterial effects and can be desirably replaced in lieu of synthetic antibiotics, which bacteria become more resistance apropos of them. Moreover, it is suggested to use the essences in the food industries as natural additive and healthy mat.
Authors and Affiliations
Mohammad Mahdavi, Mohammad Hassan Jouri, Samanehsadat Mahzooni-Kachapi and Solyman Halimi’Jelodar
Keywords
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