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Antibacterial Activity of Essential Oils Extracts from Cinnamon, Thyme, Clove and Geranium Against a Gram Negative and Gram Positive Pathogenic Bacteria

Received: 28 November 2016     Accepted: 6 December 2016     Published: 6 January 2017
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Abstract

Essential oils and other extracts of plants have evoked have been screened for their potential uses as alternative remedies for the treatment of many infectious diseases. In this context, the aim of this study was to investigate the antibacterial activity of the essential oils from Cinnamon, Thyme, Clove and Geranium against four strains of Gram negative bacteria and two Gram positive bacteria. The in-vitro antimicrobial effects of these essential oils was determined by the disc diffusion method. The Minimum Inhibitory Concentration (MIC) was evaluated by using the broth serial dilution method and Minimum Bactericidal Concentration values (MBC) were defined as the lowest concentration of sample which resulted in ≥99.9% kill of the initial inoculum. The antibacterial effect was deemed bactericidal or bacteriostatic depending on the ratio: MB/CMI. Cinnamon possesses an important antimicrobial activity against all tested microbes, with the inhibition zones ranging from 26 to 32 mm. The essential oils of thyme and Clove showed the antibacterial activity with inhibition zones at 16–22 mm and 16–20 mm, respectively. However, the Geranium essential oil failed to inhibit any of the tested strains. Both gram-positive and gram-negative bacteria were resistant to this essential oil. Results according to the MICs and MBCs revealed that the essential oil from Cinnamon showed the most remarkable bactericidal effect. The essential oil from Cinnamon might be exploited as natural antibiotic for the treatment of several infectious diseases caused by the pathogens germs and conservation agents in the food.

Published in Journal of Diseases and Medicinal Plants (Volume 3, Issue 2-1)

This article belongs to the Special Issue New Vistas of Research in Ayurveda System of Medicine

DOI 10.11648/j.jdmp.s.2017030201.11
Page(s) 1-5
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Pathogenic Bacteria, Antibacterial Activity, Essential Oils, Cinnamon, Thyme, Clove, Geranium

References
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[6] Van de Braak SAAJ, Leijten GCJJ: Essential Oils and Oleoresins: A Survey in the Netherlands and other Major Markets in the European Union. CBI, Centre for the Promotion of Imports from Developing Countries, Rotterdam. 1999: 116.
[7] Di Pasqua R, Betts G, Hoskins N, Edwards M, Ercolini D, Mauriello G. Membrane toxicity of antimicrobial compounds from essential oils. Journal of Agricultural and Food Chemistry 2007; 55, 4863–4870.
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[9] Friedman M, Henika RP, Mandrell ER. Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. J. Food Protect. 2002; 65:1545-1560.
[10] Tassou CC, Drosinos HE, Nychas JG. Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food system at 4 degrees and 10 degrees C. J. Appl. Bacteriol. 1995; 78:593-600.
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[14] Ivanovic J, Misic D, Zizovic I, Ristic M. In vitro control of multiplication of some food-associated bacteria by thyme, rosemary and sage isolates. Food Control. 2012; 25(1): 110-116.
[15] Silva N, Alves S, Gonçalves A, Amaral JS, Poeta P. Antimicrobial activity of essential oils from Mediterranean aromatic plants against several foodborne and spoilage bacteria. Food Science and Technology International. 2013; 19(6): 503-510.
[16] Seenivasan rabuseenivasan, Manickkam Jayakumar and Savarimuthu Ignacimuthu. In vitro antibacterial activity of some plant essential oils. BMC Complementary and Alternative Medicine, 2006; 6:39.
[17] Smith-Palmer A, Stewart J, Fyee L. The potential application of plant essential oils as natural food preservation in soft cheese. Food Microbiol 2001; 18: 463-70.
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[19] Knobloch K, Weigand H, Weis N, Schwarm H-M, Vigenschow H: Action of terpenoids on energy metabolism. In Progress in Essential Oil Research: 16th International Symposium on Essential Oils Edited by: Brunke EJ. De Gruyter, Berlin; 1986; 429-445.
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Cite This Article
  • APA Style

    S. Oulkheir, M. Aghrouch, F. El Mourabit, F. Dalha, H. Graich, et al. (2017). Antibacterial Activity of Essential Oils Extracts from Cinnamon, Thyme, Clove and Geranium Against a Gram Negative and Gram Positive Pathogenic Bacteria. Journal of Diseases and Medicinal Plants, 3(2-1), 1-5. https://doi.org/10.11648/j.jdmp.s.2017030201.11

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    ACS Style

    S. Oulkheir; M. Aghrouch; F. El Mourabit; F. Dalha; H. Graich, et al. Antibacterial Activity of Essential Oils Extracts from Cinnamon, Thyme, Clove and Geranium Against a Gram Negative and Gram Positive Pathogenic Bacteria. J. Dis. Med. Plants 2017, 3(2-1), 1-5. doi: 10.11648/j.jdmp.s.2017030201.11

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    AMA Style

    S. Oulkheir, M. Aghrouch, F. El Mourabit, F. Dalha, H. Graich, et al. Antibacterial Activity of Essential Oils Extracts from Cinnamon, Thyme, Clove and Geranium Against a Gram Negative and Gram Positive Pathogenic Bacteria. J Dis Med Plants. 2017;3(2-1):1-5. doi: 10.11648/j.jdmp.s.2017030201.11

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  • @article{10.11648/j.jdmp.s.2017030201.11,
      author = {S. Oulkheir and M. Aghrouch and F. El Mourabit and F. Dalha and H. Graich and F. Amouch and K. Ouzaid and A. Moukale and S. Chadli},
      title = {Antibacterial Activity of Essential Oils Extracts from Cinnamon, Thyme, Clove and Geranium Against a Gram Negative and Gram Positive Pathogenic Bacteria},
      journal = {Journal of Diseases and Medicinal Plants},
      volume = {3},
      number = {2-1},
      pages = {1-5},
      doi = {10.11648/j.jdmp.s.2017030201.11},
      url = {https://doi.org/10.11648/j.jdmp.s.2017030201.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jdmp.s.2017030201.11},
      abstract = {Essential oils and other extracts of plants have evoked have been screened for their potential uses as alternative remedies for the treatment of many infectious diseases. In this context, the aim of this study was to investigate the antibacterial activity of the essential oils from Cinnamon, Thyme, Clove and Geranium against four strains of Gram negative bacteria and two Gram positive bacteria. The in-vitro antimicrobial effects of these essential oils was determined by the disc diffusion method. The Minimum Inhibitory Concentration (MIC) was evaluated by using the broth serial dilution method and Minimum Bactericidal Concentration values (MBC) were defined as the lowest concentration of sample which resulted in ≥99.9% kill of the initial inoculum. The antibacterial effect was deemed bactericidal or bacteriostatic depending on the ratio: MB/CMI. Cinnamon possesses an important antimicrobial activity against all tested microbes, with the inhibition zones ranging from 26 to 32 mm. The essential oils of thyme and Clove showed the antibacterial activity with inhibition zones at 16–22 mm and 16–20 mm, respectively. However, the Geranium essential oil failed to inhibit any of the tested strains. Both gram-positive and gram-negative bacteria were resistant to this essential oil. Results according to the MICs and MBCs revealed that the essential oil from Cinnamon showed the most remarkable bactericidal effect. The essential oil from Cinnamon might be exploited as natural antibiotic for the treatment of several infectious diseases caused by the pathogens germs and conservation agents in the food.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Antibacterial Activity of Essential Oils Extracts from Cinnamon, Thyme, Clove and Geranium Against a Gram Negative and Gram Positive Pathogenic Bacteria
    AU  - S. Oulkheir
    AU  - M. Aghrouch
    AU  - F. El Mourabit
    AU  - F. Dalha
    AU  - H. Graich
    AU  - F. Amouch
    AU  - K. Ouzaid
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    DO  - 10.11648/j.jdmp.s.2017030201.11
    T2  - Journal of Diseases and Medicinal Plants
    JF  - Journal of Diseases and Medicinal Plants
    JO  - Journal of Diseases and Medicinal Plants
    SP  - 1
    EP  - 5
    PB  - Science Publishing Group
    SN  - 2469-8210
    UR  - https://doi.org/10.11648/j.jdmp.s.2017030201.11
    AB  - Essential oils and other extracts of plants have evoked have been screened for their potential uses as alternative remedies for the treatment of many infectious diseases. In this context, the aim of this study was to investigate the antibacterial activity of the essential oils from Cinnamon, Thyme, Clove and Geranium against four strains of Gram negative bacteria and two Gram positive bacteria. The in-vitro antimicrobial effects of these essential oils was determined by the disc diffusion method. The Minimum Inhibitory Concentration (MIC) was evaluated by using the broth serial dilution method and Minimum Bactericidal Concentration values (MBC) were defined as the lowest concentration of sample which resulted in ≥99.9% kill of the initial inoculum. The antibacterial effect was deemed bactericidal or bacteriostatic depending on the ratio: MB/CMI. Cinnamon possesses an important antimicrobial activity against all tested microbes, with the inhibition zones ranging from 26 to 32 mm. The essential oils of thyme and Clove showed the antibacterial activity with inhibition zones at 16–22 mm and 16–20 mm, respectively. However, the Geranium essential oil failed to inhibit any of the tested strains. Both gram-positive and gram-negative bacteria were resistant to this essential oil. Results according to the MICs and MBCs revealed that the essential oil from Cinnamon showed the most remarkable bactericidal effect. The essential oil from Cinnamon might be exploited as natural antibiotic for the treatment of several infectious diseases caused by the pathogens germs and conservation agents in the food.
    VL  - 3
    IS  - 2-1
    ER  - 

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Author Information
  • High Institute of Nursing Professions and Health Techniques, ISPITS, Agadir, Morocco

  • Laboratory of Medical Analysis, Hospital Hassan II, Agadir, Morocco

  • High Institute of Nursing Professions and Health Techniques, ISPITS, Agadir, Morocco

  • High Institute of Nursing Professions and Health Techniques, ISPITS, Agadir, Morocco

  • High Institute of Nursing Professions and Health Techniques, ISPITS, Agadir, Morocco

  • High Institute of Nursing Professions and Health Techniques, ISPITS, Agadir, Morocco

  • High Institute of Nursing Professions and Health Techniques, ISPITS, Agadir, Morocco

  • Faculty of Science, Ibn Zohr University BP 8108, Agadir, Morocco

  • High Institute of Nursing Professions and Health Techniques, ISPITS, Agadir, Morocco

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