Chemical composition and antimicrobial activity of essential oils of Thymus algeriensis, Eucalyptus globulus and Rosmarinus officinalis from Morocco

Abstract

As far as we know this is the first time that minimum inhibitory and bactericidal concentration values have been reported for Eucalyptus globulus EO. Our data support the possible use of this EO as well as Thymus algeriensis EO, as potential natural agents in preservatives for food and pharmaceutical products.

Antibacterial activity of the essential oils from the leaves of Eucalyptus globulus against Escherichia coli and Staphylococcus aureus

“…These results are almost similar to those shown by other works on the antimicrobial activity of essential oil of E. globulus leaves as well as those of similar species [14,[21][22][23][24][25][26][27][28][29] , and confirms its traditional uses [26,30,31] .…”

“…The distillate was isolated and dried in a Rota-vapor to giving greenishyellow oil. The oil was stored at 4 曟 until the antimicrobial screening [14,15] . The extraction yield of this essential oil was 1.2 % (w/w).…”

Essential oil of <i>Thymus vulgaris</i> L. and <i>Rosmarinus officinalis</i> L.: Gas chromatography-mass spectrometry analysis, cytotoxicity and antioxidant properties and antibacterial activities against foodborne pathogens

“…Moreover, new examinations of antimicrobial activity on a wider spectrum of microorganisms, including some new multiresistant strains of bacteria and fungi were necessary [6,7]. In addition, to the increasing demand for safe and natural food in recent years, the great economic costs of deterioration and poisoning of food products by food pathogens have motivated many researchers to explore new alternatives to traditional food preservation practices [8]. In this context, food safety has become a complex problem related to food products frequently introduced into the market and posed crucial public health and economic concerns for the human society [2,9].…”

“…Numerous studies have described the chemical composition, the antioxidant and antimicrobial activity of the EOs of several species of the genus Thymus, in the family Lamiaceae [8,17,18] how serves as preservative for foods and as an aromatic ingredient for seasoning various dishes [19]. Regarding Rosmarinus officinalis EOs (Lamiaceae family), it has been previously reported variations in the chemical composition and biological activity of plants growing in different countries [8,20].…”

“…Regarding Rosmarinus officinalis EOs (Lamiaceae family), it has been previously reported variations in the chemical composition and biological activity of plants growing in different countries [8,20]. This oil was rich in phenolic acids such as rosmarinic acid and carnosic acid with strong antioxidant properties, it has been proposed to be used as preservation for certain foods and nutraceutical products to avoid synthetic antioxidants [21].…”