Determination of chemical compositions and antibacterial effects of selected essential oils against human pathogenic strains

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dc.authoridAltun, Mehzat/0000-0001-7363-5056
dc.contributor.authorAltun, Mehzat
dc.contributor.authorYapici, Binnur Mericli
dc.date.accessioned2025-01-27T20:14:15Z
dc.date.available2025-01-27T20:14:15Z
dc.date.issued2022
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIncreasing the rates of drug resistant bacteria, having adverse effects and also high costs of antibiotics lead to essential oils (EOs) with antibacterial properties have gained importance. The present study was predicted to evaluate antibacterial activity of cinnamon, lavender, tea tree, lemon, coconut, oregano, mint, laurel and eucalyptus EOs alone and in combination. Chemical components of effective EOs were examined through gas chromatography/mass spectrometry (GC/MS). Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) assays were used to identify antibacterial effects of EOs against bacterial strains. The Fractional Inhibitory Concentration index (FICI) of the binary combinations of EOs was determined by checkerboard method. Carvacrol, linalool, linalyl acetate, 1,8-cineole, cinnamaldehyde, terpinen-4-ol and p-cymene were found main components of EOs. Oregano, cinnamon and tea tree EOs exhibited the strongest antibacterial activity with the MIC range between 0.03125-1.00% (v/v). Tea tree/lavender and cinnamon/lavender mixtures showed a synergistic effect against Streptococcus pyogenes and Streptococcus agalactiae. Oregano with tea tree and laurel exhibited a synergistic effect against Staphylococcus aureus. Oregano showed a synergistic effect when combined with cinnamon, lavender and tea tree against S.agalactiae. Our findings indicated that EOs either alone or in combination against pathogens should be preferred as potential antibacterial agents.
dc.identifier.doi10.1590/0001-3765202220210074
dc.identifier.issn0001-3765
dc.identifier.issn1678-2690
dc.identifier.issue1
dc.identifier.pmid35293514
dc.identifier.scopus2-s2.0-85127729270
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1590/0001-3765202220210074
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21014
dc.identifier.volume94
dc.identifier.wosWOS:000771759300001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherAcad Brasileira De Ciencias
dc.relation.ispartofAnais Da Academia Brasileira De Ciencias
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectAntibacterial efficiency
dc.subjectessential oils
dc.subjectFractional Inhibitory Concentration index
dc.subjectgas chromatography/mass spectrometry
dc.subjectHuman pathogens
dc.subjectMinimum Inhibitory Concentration
dc.titleDetermination of chemical compositions and antibacterial effects of selected essential oils against human pathogenic strains
dc.typeArticle

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