The Antibacterial Effects of the Different Extracts of Oenothera biennis and Origanum minutiflorum O. Schwarz et. P. H. Davis on Food-borne Pathogenic Bacteria

Gökhan Akarca, Oktay Tomar

Abstract


This study aimed to determine the antibacterial effects of Oenothera biennis and Origanum minutiflorum O. Schwarz et. P. H. the leaves extrats on foodborne pathogenic bacteria. The highest antibacterial effect on bacterial strains, the lowest Minimum Inhibitory Concentration (MIC) and the lowest Bactericidal Concentration (MBC) values of both plants was determined in extracts obtained from the leaves using diethyl ether (P < 0.05). Diethyl ether extracts of both plants showed the highest antibacterial activity on Listeria monocytogenes (37.23 and 23.98-mm-zone diameters, respectively)
(P < 0.05). The lowest MIC and MBC effect of the diethyl extract of Oenothera biennis on bacterial strains was determined to be 0.011mg/L and 7.81 mg/mL, respectively, on Bacillus cereus. However, the highest values were determined to be 0.750 mg/ L and >500 mg/mL, respectively, in acetone extract detected on Pseudomonas aeroginosa. The lowest MIC value of the diethyl extract of Origanum minutiflorum O. Schwarz et. P. H. Davis was determined to be 0.029 mg/L on Listeria monocytogenes and Bacillus cereus whereas the lowest MBC was determined to be 7.81 mg/mL on Bacillus cereus.

Keywords


Oenothera biennis; Origanum minutiflorum O. Schwarz et. P. H. Davis; Extract; Antibacterial Effect; Escherichia coli; Listeria monocytogenes.

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References


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DOI: http://dx.doi.org/10.15316/SJAFS.2020.198

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