ANTIBACTERIAL AND CHEMICAL PROPERTIES OF THYMUS PERSICUS ESSENTIAL OILS AT PRE AND FLOWERING STAGES

Susceptibility of Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Klebsiella pneumonia and Pseudomonas aeroginosa to the essential oils extracted from Thymus persicus L. at pre and flowering stages were studied.
The disc diffusion method was used to evaluate the zone of microbial growth inhibition at various concentrations of the oils.
Minimal Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) of the oils were determined and compared with each other.
The oils were found to be strongly bactericidal.
GC/MS analysis lead to identification of 26 components.
The major components of the oils before and at the flowering stages were Carvacrol (38.96, 27.07%), Thymol (6.48, 11.86%), P-Cymene (7.51, 10.16%), -Terpineol (0, 9.51%), Nerol (15.66, 9.41%), -terpinene (6.11, 6.51%), and Thymol acetate (5.29, 5.30%) respectively.
Contribution of oil components to its antibacterial property is discussed.
High aromatic compounds content of the phenol-rich oils seems to account for strong antibacterial activity.

III WOCMAP Congress on Medicinal and Aromatic Plants – Volume 4: Targeted Screening of Medicinal and Aromatic Plants, Economics and Law

I. Rasooli

thyme, antimicrobial

https://doi.org/10.17660/ActaHortic.2005.678.19