Composition and Antibacterial Effects of Laurel (Laurus nobilis L.) Leaves Essential Oil

被引：21
|
作者：
Tomar, Oktay [1 ]
Akarca, Gokhan [2 ]
Gok, Veli [3 ]
Ramadan, Mohamed Fawzy [4 ,5 ]
机构：
[1] Kocaeli Univ, Fac Agr & Nat Sci, Arslanbey Campus, TR-41285 Kocaeli, Turkey
[2] Afyon Kocatepe Univ, Fac Engn, Dept Food Engn, TR-03200 Afyon, Turkey
[3] Ahmet Ipek Meat Co, Organized Ind Site, TR-03200 Afyon, Turkey
[4] Zagazig Univ, Fac Agr, Agr Biochem Dept, Zagazig 44519, Egypt
[5] Umm Al Qura Univ, Deanship Sci Res, Mecca, Saudi Arabia
来源：
JOURNAL OF ESSENTIAL OIL BEARING PLANTS | 2020年 / 23卷 / 02期
关键词：
1; 8-Cineol; sabinene; bacteriocidal; Escherichia coli; Staphylococcus aureus; CHEMICAL-COMPOSITION; ANTIOXIDANT ACTIVITY; BAY LAUREL; ANTIMICROBIAL ACTIVITY; PATHOGENS; VULGARE;
D O I：
10.1080/0972060X.2020.1768903
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
In the present study, the chemical composition of laurel (Laurus nobilis L.) leaves essential oil (EO) and its antibacterial effect on common food and water-borne pathogenic bacteria were investigated. The results showed that 1.8-cineol (41.1 %), sabinene (6.96 %), alpha-pinene (5.94 %), humulene epoxide II (5.73 %), and alpha-terpinenyl acetate (5.72 %) were the main compounds in the Laurus nobilis leaves EO. The EO showed the highest (P < 0.05) antibacterial effect on Enterococcus faecalis (28.0 mm, zone diameter), followed by Escherichia coli O:157 H:7 (27.1 mm) and Salmonella pullorum (25.2 mm). Regarding MIC/MBC ratios, Laurus nobilis EO had a bacteriocidal effect on all tested food and waterborne pathogens except of Listeria monocytogenes.
引用
收藏
页码：414 / 421
页数：8
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