CHEMICAL COMPOSITION AND ANTIMICROBIAL PROPERTIES OF THE ESSENTIAL OIL OF ORIGANUM SACCATUM L.

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dc.contributor.authorOezcan, Mehmet Musa
dc.contributor.authorChalchat, Jean Claude
dc.date.accessioned2020-03-26T17:38:02Z
dc.date.available2020-03-26T17:38:02Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe chemical constituents of essential oil isolated by hydrodistillation of aerial parts of Origanum saccatum L. growing wild of 39 constituents were identified accounting for 99.11% of the oil of O. saccatum. The oil of O. saccatum contained, as main components, p-cymene (82.8%), gamma-terpinene (6.2%), p-cymene-8-ol (1.5%) and carvacrol (1.2%). The essential oil of O. saccatum was characterized by its high content of p-cymene. Preliminary experiment was carried out in vitro using the diffusion method to investigate antimicrobial activity of the O. saccatum oil. The oil exerted varying levels of antimicrobial effects on the growth of all microorganisms (except for 100 ppm which belongs to Bacillus subtilis, Bacillus aureus). The antimicrobial activity of the O. saccatum oil was established by using agar diffusion method. The results showed that antimicrobial activity increased depending on the concentration degree used. The highest sensitive bacteria had Staphylococcus aureus and Escherichia coli. As a result, inhibitory effect of oil was weak on tested bacteria compared with fungi. The extent of inhibition of tested microorganism growth was dependent on the concentrations of essential oil used. PRACTICAL APPLICATIONS Some investigations showed that the use of spices in place of chemicals and synthetics has become indispensable because of their antimicrobial effects and also because of the increasing risk of the side effects of chemical and synthetic preservatives on health. Also, spices and derivatives have been used since ancient times to preserve foods, make foods tastier, cure diseases and produce aromatic substances. Many species of aromatic plants belonging to the Labiatae family grow wild in the east Mediterranean basin. Dried oregano leaves are well known not only in the herb industry mainly but also for other appetizing applications, and as a source of essential oils.en_US
dc.description.sponsorshipSelcuk UniversitySelcuk Universityen_US
dc.description.sponsorshipThis work was supported by Selcuk University Scientific Research Project (S.U.-BAP, Konya, Turkey). Also, the authors thank Dr. Kadir Sabanci for his help.en_US
dc.identifier.doi10.1111/j.1745-4565.2009.00181.xen_US
dc.identifier.endpage628en_US
dc.identifier.issn0149-6085en_US
dc.identifier.issn1745-4565en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage617en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4565.2009.00181.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23345
dc.identifier.volume29en_US
dc.identifier.wosWOS:000271188800010en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF FOOD SAFETYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleCHEMICAL COMPOSITION AND ANTIMICROBIAL PROPERTIES OF THE ESSENTIAL OIL OF ORIGANUM SACCATUM L.en_US
dc.typeArticleen_US

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