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    Chemical composition and antibacterial activity of essential oils of bitter fennel (Foeniculum vulgare Mill. var. vulgare) and dill (Anethum graveolens L.) against the growth of food-borne and seed-borne pathogenic bacteria
    (Codon Publications, 2009) Soylu, Soner; Soylu, E.M.; Evrendilek, G.A.
    In the present study, the chemical composition and antibacterial activity of essential oils of bitter fennel [Foeniculum vulgare Mill. var. vulgare) and dill [Anethumgraveolens L.) were investigated against food-borne and seed- borne pathogenic bacteria. The chemical composition of bitter fennel and dill essential oils was analyzed by gas chromatography-mass spectroscopy. The major compounds found in the essential oils of bitter fennel and dill were estragole (37.6%) and limonene (33.1%), respectively. These essential oils have antibacterial activity against food-borne as well as seed-borne pathogenic bac-teria. Fennel essential oil had the highest antibacterial activity against the food-borne bacterial pathogen Staph- ylococus aureus, while dill essential oil had the highest antibacterial activ-ity against seed-borne pathogenic Cla- vibacter michiganensis subsp. michi- ganensis. Amongst all the bacterial species tested, the plant pathogenic agent Pseudomonas syringae pv. tomato had the greatest resistance to both essential oils. Considering the significant level of bacterial growth inhibition of seed-borne and food-borne pathogens, essential oils or their components could be promising seed disinfectants or food additives in appropriate products.