Antibacterial activities of essential oils from Turkish spices and citrus
Article first published online: 28 APR 2006
Copyright © 1986 John Wiley & Sons, Ltd
Flavour and Fragrance Journal
Volume 1, Issue 4-5, pages 175–179, September - December 1986
How to Cite
Kivanç, M. and Akgül, A. (1986), Antibacterial activities of essential oils from Turkish spices and citrus. Flavour Fragr. J., 1: 175–179. doi: 10.1002/ffj.2730010409
- Issue published online: 28 APR 2006
- Article first published online: 28 APR 2006
- Manuscript Accepted: 23 SEP 1986
- Manuscript Received: 17 JUL 1986
- Research Foundation of Atatürk University
- Antibacterial activity;
- Essential oils;
The bacteriostatic and bactericidal activities of 22 essential oils (anise, calamint, celery, coriander, cornmint, cumin, dill, fennel, Laser, laurel, lemon peel, lemon leaf, orange peel, oregano, parsley, rosemary, sage, savory, tarragon, thyme, wild thyme, and Ziziphora) from Turkish spice and citrus plants against seven bacteria (Aerobacter aerogenes, Bacillus subtilis, Escherichia coli, Proteus vulgaris, Pseudomonas aeruginosa, Staphylococcus albus, and Staphylococcus aureus) were evaluated.
The results showed that the essential oils tested varied in their antibacterial activity. Anise, celery, coriander, parsley, and sage were inactive or had little activity; while cornmint, cumin, laurel, lemon peel, orange, oregano, and Ziziphora were active against all tested bacteria to a variable extent. S. aureus and P. vulgaris were the most sensitive organisms, while P. aeruginosa was the most resistant except towards thyme oil. Fifteen essential oils had MBC lower than MIC and only seven were at about the same level. The results also showed that the bacteriostatic data obtained by agar diffusion and serial dilution methods were not always comparable; therefore, in testing the biostatic effects of essential oils it is advisable to carry out both techniques.