Evaluation of antibacterial activity of selected Iranian essential oils against Staphylococcus aureus and Escherichia coli in nutrient broth medium

The antibacterial effect of different concentrations (0.01 to 15%) of thyme (Thymus vulgaris), peppermint (Mentha piperita L.) caraway seed (Carum carvi), fennel (Foeniculum vulgar), tarragon (Artmesia dracunculus) and pennyroyal (Mentha pullegium) essential oils on the Staphylococcus aureus and Escherichia coli was studied in nutrient broth medium. The MIC values of peppermint, fennel, thyme, pennyroyal and caraway essential oils against Escherichia coli were 0.5 +/- 0.03, 1 +/- 0.03, 0.3 +/- 0.01, 0.7 +/- 0.03 and 0.6 +/- 0.02% and in contrast, for Staphylococcus aureus were 0.4 +/- 0.01, 2 +/- 0.13, 0.1 +/- 0.01, 0.5 +/- 0.02 and 0.5 +/- 0.02%, respectively. The MBC values of peppermint, fennel, thyme, pennyroyal and caraway essential oils for Escherichia coli were 0.7 +/- 0.02, 2 +/- 0.05, 0.5 +/- 0.02, 1 +/- 0.02 and 0.8 +/- 0.02 and for Staphylococcus aureus were 0.5 +/- 0.02, 4 +/- 0.26, 0.3 +/- 0.02, 0.7 +/- 0.02 and 0.6 +/- 0.01, respectively. Statistical evaluation of the results indicated that the essential oils of thyme (Thymus vulgaris) showed the broadest spectrum of action (p < 0.05). Essential oils of peppermint (Mentha piperita), caraway seed (Carum carvi), pennyroyal (Menthae pullegium) and fennel (Foeniculum vulgar) had moderate effect against tested microorganisms and in contrast, tarragon essential oil were less effective against tested microorganisms. In conclusion, essential oils of edible plants could be a potential source for inhibitory substances for some foodborne pathogens. Natural substances that extracted from plants have applications in controlling pathogens in foods.