Abstract

This study aimed to determine the volatile oil composition of the fresh leaves of dill, celery, coriander, and fennel, grown in Jordan, and to evaluate the antimicrobial activity of the essential oils individually and in binary (50:50) and quaternary (25:25:25:25) mixtures. The volatile oils, obtained by hydrodistillation, were analysed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). In vitro antimicrobial activities of the essential oils were evaluated against Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, and Candida albicans. Using the microtiter plate dilution method minimal inhibitory concentrations (MICs) of the essential oils were determined and the checkerboard method was then used to investigate the antimicrobial efficacy of the essential oil combinations by means of the fractional inhibitory concentration index (FICI). Dill and celery samples were rich in monoterpene hydrocarbons, while the oils of fennel and coriander were dominated by non-terpenoid compounds. In antimicrobial experiments, the essential oil of dill yielded the best activity against all tested microorganisms. In binary combination of the essential oils, best results were detected in a combination of dill with coriander against B. subtilis and P. aeruginosa, and fennel with coriander against E. coli and P. aeruginosa. The present study is the first evaluation of the volatile oil composition and determination of the antimicrobial activities of the fresh leaves of dill, celery, coriander, and fennel in binary and quaternary combinations. Additive or synergistic effects were detected in certain binary oil combinations while indifferent and antagonist effects were noticed in other mixtures.

摘要

这项研究旨在确定约旦生长的莳萝，芹菜，香菜和茴香的新鲜叶子中的挥发油成分，并评估该香精油在二元（50:50）和四元（25）中的抗菌活性。 ：25：25：25）混合物。通过气相蒸馏（GC）和气相色谱-质谱（GC-MS）分析通过加氢蒸馏获得的挥发油。评估了香精油对大肠杆菌，枯草芽孢杆菌，铜绿假单胞菌和白色念珠菌的体外抗菌活性。使用微量滴定板稀释法确定精油的最小抑菌浓度（MIC），然后使用棋盘格法通过分数抑制浓度指数（FICI）研究精油组合的抗微生物功效。莳萝和芹菜样品富含单萜碳氢化合物，而茴香和香菜的油则主要是非萜类化合物。在抗菌实验中，莳萝精油对所有测试微生物产生了最佳活性。在精油的二元组合中，莳萝与香菜对枯草芽孢杆菌和铜绿假单胞菌相结合，茴香与香菜对大肠杆菌和大肠杆菌的相结合，检测出最佳结果。铜绿假单胞菌。本研究是对莳萝，芹菜，香菜和茴香新鲜叶片中二元和四元组合的挥发油成分和抗菌活性测定的首次评估。在某些二元油组合中检测到了加性或协同作用，而在其他混合物中发现了无差别和拮抗作用。