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Composition of Helichrysumarenarium essential oil and antimicrobial activity against some food-born pathogens

Maedeh Noori, Mojdeh Poodineh, Vahid Hakimzadeh

The aim of this study was to determine the composition and antimicrobial effect of Helichrysumarenarium L. essential oil in “in-vitro” condition. For this purpose, the chemical composition of the essential oil which obtained by hydro-distillation was examined by GC/MS and the antimicrobial effectwas studied on the growth of threefood born pathogens including Serratiamarcescens, Streptococcus agalactiae and Staphylococcus aureus using micro-dilution method. The minimum inhibitory concentration (MIC) andminimumbactericidalwere determined for the essential oil at ten concentrations. Chemical composition analysis of the essential oil identified a total of 38 compounds. Themain components of essential oilwere a-pinene (32%), 1,8-cineole (16%), á-humulene (15%), â-caryophyllene (8%). Other separated components accounted for less than 29% of the oil. Results of antimicrobial analysis showed MIC values of 406, 812 and 812µg/ml respectively for Serratiamarcescens, Streptococcus agalactiae and Staphylococcus aureusbut the MBC was observed respectively at 812, 3250 and 3250µg/ml for the mentioned bacteria.