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

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dc.authorscopusid7004656210
dc.authorscopusid6603505625
dc.authorscopusid55664718800
dc.contributor.authorSoylu, Soner
dc.contributor.authorSoylu, E.M.
dc.contributor.authorEvrendilek, G.A.
dc.date.accessioned2024-09-19T15:43:30Z
dc.date.available2024-09-19T15:43:30Z
dc.date.issued2009
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.endpage355en_US
dc.identifier.issn1120-1770
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-73249117589en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage347en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/14357
dc.identifier.volume21en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCodon Publicationsen_US
dc.relation.ispartofItalian Journal of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAnethum graveolens L.en_US
dc.subjectAntibacterial activitiesen_US
dc.subjectEssential oilsen_US
dc.subjectFoeniculum vulgare millen_US
dc.subjectPlant pathogensen_US
dc.titleChemical 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 bacteriaen_US
dc.typeArticleen_US

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