Chemical composition and in vitro antibacterial activity of essential oil and methanol extract of Echinophora platyloba D.C against some of food-borne pathogenic bacteria

Echinophora Platyloba D.C as a medicinal plant is used for preservation of foods and treatment of many diseases in different regions of Iran. The present study was undertaken to determine the chemical composition and investigation of the antibacterial effects of essential oil as well as methanol extract from aerial part of Echinophora Platyloba D.C against S. aureus, L. monocytogenes, S. Thyphimurium and E. coli. Chemical analysis using gas chromatography and mass spectrophotometry (GC/MS) showed that ocimene (۲۶.۵۱%), ۲,۳-Dimethyl-cyclohexa-۱,۳-diene (۹.۸۷%), alpha-pinene (۷.۶۹%) and gamma-dodecanolactone (۵.۶۶%) were dominant components of essential oil and the main constituents of methanol extract were o-Cymene (۲۸.۶۶%), methanol (۸.۵۰%), alpha-pinene (۷.۴۲%) and gamma-decalactone (۵.۲۰%). The essential oil showed strong antimicrobial activity against tested bacteria, whereas the methanol extract almost remained inactive against gram-negative bacteria. The most sensitive bacteria to essential oil and extract of Echinophora Platyloba D.C were L. monocytogenes and S. aureus. Minimum inhibitory concentration (MIC) values of essential oil against L. monocytogenes and S. aureus were ۶۲۵۰ and ۱۲۵۰۰ ppm, respectively. MIC of methanol extract against S. aureus and L. monocytogenes was ۲۵۰۰۰ ppm. Therefore, purifying and evaluation of antibacterial effects of the active substances of the essential oil and methanol extract of this plant for future application as antibacterial agents and food preservatives to combat pathogenic and toxigenic microorganisms is recommended.