Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens

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dc.contributor.authorDadalioglu, I
dc.contributor.authorEvrendilek, GA
dc.date.accessioned2024-09-18T20:54:17Z
dc.date.available2024-09-18T20:54:17Z
dc.date.issued2004
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractChemical compositions and inhibitory effects of essential oils of Turkish oregano (Origanum minutiflorum O. Schwarz & P. H. Davis), bay laurel (Laurus nobilis L.), Spanish lavender (Lavandula stoechas subsp. stoechas L.), and fennel (Foeniculum vulgare Mill.) on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus were determined. After the essential oils were applied on the foodborne pathogens at doses of 0 (control), 5, 10, 20, 30, 40, 50, and 80 muL/mL, the resultant numbers of cells surviving were counted. Results revealed that all essential oils exhibited a very strong antibacterial activity against the tested bacteria (P < 0.05). Gas chromatography-mass spectrophotometry analyses revealed that carvacrol (68.23%), 1,8-cineole (60.72%), fenchone (55.79%), and trans-anethole (85.63%) were the predominant constituents in Turkish oregano, bay laurel, Spanish lavender, and fennel essential oils, respectively.en_US
dc.identifier.doi10.1021/jf049033e
dc.identifier.endpage8260en_US
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.issue26en_US
dc.identifier.pmid15612826en_US
dc.identifier.scopus2-s2.0-11144234109en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage8255en_US
dc.identifier.urihttps://doi.org/10.1021/jf049033e
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11722
dc.identifier.volume52en_US
dc.identifier.wosWOS:000225985700079en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherAmer Chemical Socen_US
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectplant essential oilen_US
dc.subjectEscherichia coli O157 : H7en_US
dc.subjectSalmonella typhimuriumen_US
dc.subjectStaphylococcus aureusen_US
dc.subjectListeria monocytogenesen_US
dc.titleChemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogensen_US
dc.typeArticleen_US

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