Consumers are demanding more and more the use of natural foods with a low or zero quantity of chemical additives. Essential oils found in medicinal plants have presented interest in food industries because of their antibacterial and antioxidant properties. The aim of this study is to test the antimicrobial activity of essential oils extracted from 4 species of medicinal plants: Hyssopus officinalis, Rosmarinus officinalis, Salvia officinalis and Thymus vulgaris against the bacterial strains: Staphylococcus epidermidis, Staphylococcus aureus and Escherichia coli. Fluconazole 25 µg was used as negative control and Chloramphenicol 30 µg was used as positive control. It is well known that the quantities and concentrations of the active compounds of most esential oils are strongly dependent on the climatical conditions of the medicinal plants’ origin, time of harvest and processing methods, we adressed as well on some aspects of the extraction process itself, some morfological and pedo-climatical conditions provided by the Young Naturalist Resort from Timisoara where the plants were grown and where this study took place.

Hyssopus officinalis, Rosmarinus officinalis, Salvia officinalis, Thymus vulgaris, essential oil, antiseptic, extraction

field crops and pastures

Presentation: poster