Antimicrobial Activity and Chemical Composition of Albanian Oregano

Edlira neza1*, MARISANnA CENTINI1, ERJON MAMOCI2

1Department of Biotechnologies, Chemistry and Pharmacy, University of Siena, Italy

2Faculty of Biotechnology and Food, Agricultural University of Tirana, Albania

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Abstract

Antimicrobial activity of methanolic and aqueous methanolic extracts of oregano was tested against: Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 6538, Pseudomonas spp, Candida albicans ATCC 10231, Listeria monocytogenes ATCC 19111 and Salmonella typhimurium ATCC 14028. Antimicrobial activity of oregano essential oil was also tested against: E. coli, P. aeruginosa, S. aureus and C. albicans. Only oregano essential oil was active against microorganisms selected. Essential oil of oregano was analysed by GC-MS. Eighteen components were identified representing 99.48 % of the oil. Monoterpenes phenols and derivatives (borneol, 4-terpineol, carvacrol methyl ether, thymoquinone, thymol, carvacrol) represented 74.66 % of essential oil. Carvacrol, p-cymene, thymol and γ-terpinene were the main components. Sesquiterpenes such as trans-caryophyllene, α-humulene, β-bisabolene, δ-Cadinene, caryophyllene oxide were also found.

Keywords: Oregano; oil, antimicrobial; microorganism, GC∕MS.

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