Antimicrobial activities of methanol extracts and essential oils of Rosmarinus officinalis, depending on location and seasonal variations

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dc.contributor.authorYesil-Celiktas, O.
dc.contributor.authorKocabas, E. E. Hames
dc.contributor.authorBedir, E.
dc.contributor.authorSukan, F. Vardar
dc.contributor.authorOzek, T.
dc.contributor.authorBaser, K. H. C.
dc.date.accessioned2019-10-27T19:37:46Z
dc.date.available2019-10-27T19:37:46Z
dc.date.issued2007
dc.departmentEge Üniversitesien_US
dc.description.abstractRosmarinus officinalis is widely found in the lands of Aegean and Mediterranean regions of Turkey. The goal of this work was to test the antimicrobial activity of the essential oils and methanolic extracts of R. officinalis collected from three different regions at four different time intervals of the year against Staphylococcus aureus, Proteus vulgaris, Pseudomonas aeruginosa, Klebsiella pneumonia, Enterococcus feacalis, Escherichia coli, Staphylococcus epidermidis, Bacillus subtilis and Candida albicans. Essential oils were obtained from the aerial parts of the plant by using a Clevenger apparatus, for 4 h. After distillation, the distillates were filtered, air-dried and then extracted by using a Soxhlet apparatus for 9 h to obtain the methanolic extracts. The antimicrobial activities of the methanolic extracts were tested by the disc diffusion technique. The antimicrobial activities of the essential oils obtained from R. officinalis were determined by minimum inhibitory concentration (MIC). The results indicated that the tested bacteria were sensitive to the essential oils and partially to the methanolic extracts. The antimicrobial activities of the essential oils against the tested bacteria differed, depending on location and seasonal variations. (c) 2005 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodchem.2005.10.011
dc.identifier.endpage559en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issn0308-8146en_US
dc.identifier.issn1873-7072en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage553en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2005.10.011
dc.identifier.urihttps://hdl.handle.net/11454/40013
dc.identifier.volume100en_US
dc.identifier.wosWOS:000240869700017en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRosmarinus officinalisen_US
dc.subjectantimicrobial activityen_US
dc.subjectessential oilen_US
dc.subjectGC-MSen_US
dc.titleAntimicrobial activities of methanol extracts and essential oils of Rosmarinus officinalis, depending on location and seasonal variationsen_US
dc.typeArticleen_US

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