In Vitro Antimicrobial and Antioxidant Activities of Monoterpenes against some Food-Borne Pathogens

Marei, Gehan I.; Rabea, Entsar I.; Badawy, M. E. I.

doi:10.21608/jppp.2019.40594

In Vitro Antimicrobial and Antioxidant Activities of Monoterpenes against some Food-Borne Pathogens

Document Type : Original Article

Authors

¹ Department of Plant Protection, Faculty of Agriculture, Damanhour University, Damanhour 22516, Egypt

² Department of Pesticide Chemistry and Technology, Faculty of Agriculture, 21545 El-Shatby, Alexandria University, Alexandria, Egypt

10.21608/jppp.2019.40594

Abstract

The present work describes the antimicrobial activity of twenty-five monoterpenes against Gram-negative Escherichiacoli and Gram-positive Staphylococcusaureus and antifungal activity against Aspergillus flavus. The antibacterial activity was evaluated by broth microdilution technique as a minimum inhibitory concentration (MIC) and the antifungal activity was estimated by mycelia radial growth technique as (EC₅₀). The results showed that thymol and α-terpineol were the most potent against E. coli with MIC of 45 and 55 mg/L, 135 and 225 mg/L against S.aureus, respectively. The results also showed that thymol exhibited the highest antifungal activity against A. flavus with EC₅₀20 mg/L. Furthermore, the antioxidant properties were explored using N,N-dimethyl-1,4-phenylenediamine (DMPD) and the results showed that geraniol were the most potent compound (IC₅₀ = 19 mg/L).

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