In Vitro Antibacterial Activity of Some Plant Essential Oils against Four Different Microbial Strains

This study evaluates the antimicrobial and antioxidant activities of five essential oils (EO): pine oil, thyme oil, sage oil, fennel oil, and eucalyptus essential oils. To identify the chemical composition of the essential oils, we used gas chromatography coupled to a mass spectrometer (GC-MS). EO are predominantly characterized by the presence of monoterpene hydrocarbons and oxygenated monoterpenes, except in the case of fennel essential oil which contains phenylpropanoids as its main components. The antimicrobial activity of the EO was highlighted on four standard microbial strains (two Gram-negative strains-Escherichia coli ATCC 25922 and Pseudomonas aeruginosa ATCC 27853; one Gram-positive strain Staphylococcus aureus ATCC 25923, and one yeast strain-Candida albicans ATCC 10231). Antimicrobial activity was assessed by measuring the diameter of the inhibition zone, and by determining the values of the minimum inhibitory concentration (MIC) and minimum concentration of biofilm eradication (MCBE). Analyzing the diameter values of the inhibition zones we observed increased efficiency of thyme essential oil, which showed the highest values for all tested microbial species. The results of tests performed in a liquid confirm the high sensitivity of the standard strain Escherichia coli ATCC 25922 to the action of all essential oils, the lowest values of MIC being recorded for sage and thyme essential oils. For the most essential oils tested in this study, the MCBE values are close to the MIC values, except for the pine EO which seems to have stimulated the adhesion of the yeast strain at concentrations lower than 5%. The study highlights the antimicrobial activity of the tested essential oils on Gram-positive and Gram-negative strains.

Automated summary

This study evaluates the antimicrobial and antioxidant activities of five essential oils and finds that thyme essential oil shows the highest antimicrobial efficacy among all tested microbial species.