CHEMICAL COMPOSITION AND ANTIBACTERIAL EFFECTS OF ROSMARINUS OFFICINALIS L ESSENTIAL OIL WITH LYSOZYME ON LISTERIA MONOCYTOGENES

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SAEI DEHKORDI S.S.; TAJIK HOSSEIN; MORADI MEHRAN; JAFARI DEHKORDI A.; GHASEMI SARA

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Journal: Armaghane Danesh Year:2009 | Volume:14 | Issue:3 (55) Page(s): 1-11

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Title

CHEMICAL COMPOSITION AND ANTIBACTERIAL EFFECTS OF ROSMARINUS OFFICINALIS L ESSENTIAL OIL WITH LYSOZYME ON LISTERIA MONOCYTOGENES

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Keywords

ROSMARINUS OFFICINALIS ESSENTIAL OILQ3

LYSOZYMEQ2

LISTERIA MONOCYTOGENESQ2

Abstract

Introduction & Objective: Rosmarinus officinalis L. as a member of the Lamiaceae family and LYSOZYME as a natural antibacterial agent is important in food microbiology, because of its characteristics. The aim of the present study was to determine the chemical composition and anti-listerial activity of ROSMARINUS OFFICINALIS ESSENTIAL OIL (REO) alone and in combination with LYSOZYME for enhancement of anti-listerial activity of both substances.Materials & Methods: Rosmarinus officinalis L. was purchased from a local grocery store at Shahrekord and was identified by the Institute of Medicinal Plants, ACECR. The air-dried aerial parts were subjected to hydrodistillation using a Clevenger apparatus to obtain essential oil and yielded oil was analyzed by GC/MS.Antibacterial activity (on basis of Minimum Inhibitory Concentration (MIC) of REO was studied separately and in combination with unheated LYSOZYME (L) and heat-treated LYSOZYME (HTL) on LISTERIA MONOCYTOGENES at different pH (5, 6 and 7) by a microbroth dilution assay. The collected data were analyzed by SPSS software.Results: In the current study, 98.05% of constituents of the essential oil were identified. The major components were a-pinene (14.06%), 1,8-cineole (13.62%), verbenone (11.2%), camphor (10.51%), borneol (7.3%), 3-octanone (7.02%), camphene (5.46%) and linalool (5.07%). The inhibitory action of REO was stronger at lower pH especially 5 (MIC=225 m/mL). Inhibition by L at pH 5 was 640 m/mL but no inhibition was seen at pH 7. HTL resulted in more effective inhibition than L, especially at pH 5 and heattreatment 80oC (MIC: 160 m/mL).Conclusion: Combination of L + REO and particularly HTL + REO was led to enhancement of bacterial inhibition. It was concluded that REO by the identified chemical composition was effective alone or in combination with L or HTL on LISTERIA MONOCYTOGENES as a food-borne pathogen.

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APA: Copy

SAEI DEHKORDI, S.S., TAJIK, HOSSEIN, MORADI, MEHRAN, JAFARI DEHKORDI, A., & GHASEMI, SARA. (2009). CHEMICAL COMPOSITION AND ANTIBACTERIAL EFFECTS OF ROSMARINUS OFFICINALIS L ESSENTIAL OIL WITH LYSOZYME ON LISTERIA MONOCYTOGENES. ARMAGHAN DANESH, 14(3 (55)), 1-11. SID. https://sid.ir/paper/78021/en

Vancouver: Copy

SAEI DEHKORDI S.S., TAJIK HOSSEIN, MORADI MEHRAN, JAFARI DEHKORDI A., GHASEMI SARA. CHEMICAL COMPOSITION AND ANTIBACTERIAL EFFECTS OF ROSMARINUS OFFICINALIS L ESSENTIAL OIL WITH LYSOZYME ON LISTERIA MONOCYTOGENES. ARMAGHAN DANESH[Internet]. 2009;14(3 (55)):1-11. Available from: https://sid.ir/paper/78021/en

IEEE: Copy

S.S. SAEI DEHKORDI, HOSSEIN TAJIK, MEHRAN MORADI, A. JAFARI DEHKORDI, and SARA GHASEMI, “CHEMICAL COMPOSITION AND ANTIBACTERIAL EFFECTS OF ROSMARINUS OFFICINALIS L ESSENTIAL OIL WITH LYSOZYME ON LISTERIA MONOCYTOGENES,” ARMAGHAN DANESH, vol. 14, no. 3 (55), pp. 1–11, 2009, [Online]. Available: https://sid.ir/paper/78021/en

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