Evaluation of chemical composition and antibacterial activities of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl essential oils in vitro

Zarali, Maryam; Hojati, Mohammad; Tahmoozi Dideh Ban, Saeed; Jooyandeh, Hossein

Evaluation of chemical composition and antibacterial activities of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl essential oils in vitro

Authors

Maryam Zarali

Mohammad Hojati

Saeed Tahmoozi Dideh Ban

Hossein Jooyandeh

Abstract

The aim of this study was to investigate the antibacterial activities of Echinophora cinerea and Stachys lavandulifolia Vahl essential oils cultivated in Lorestan province against some food pathogens. The aerial parts of these plants were collected from the mountains around Khorramabad. Their essential oils were extracted by Clevenger and their chemical composition analyzed by GC/MS. The antimicrobial activities were determined by disk diffusion and micro-dilution methods against Shigella dysenteriae, Escherichia coli, Staphylococcus aureus and Bacillus cereus. Thirty- nine and fifty-eight components were identified inEchinophora and Stachys essential oils, respectively. α-phellandrene, p-cymene, carvacrol and α-pinene were the main compounds in Echinophora essential oil and thymol, trans caryophyllene, β-phellandrene, spathulenol and caryophyllene oxide were the major components of Stachys essential oil. Findings showed antibacterial properties of Echinophora and Stachys. They acted against S. aureus with diameters of the inhibition zones of 34.5 and 22.8 mm, respectively. The minimum inhibitory concentrations (MIC) and MBC of Echinophorafor E.coli were 4.6, and 18.75 mg/mL. Results demonstrated that MIC of Stachys for all bacteria was 2.3 mg/mL. In addition, MBC of Stachys on E. coli and S. dysanteria was observed when it was adjusted on 2.3 mg/mL.

Keywords

Aromatic plant

terpene

food pathogen

Echinophora cinerea Boiss

Stachys lavandulifolia Vahl