Combined antibacterial effect of Origanum compactum and Mentha piperita (Lamiaceae) essential oils against ATCC Escherichia coli and Staphylococcus aureus

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Research Articles | Published:

Print ISSN : 0970-4078.
Online ISSN : 2229-4473.
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Doi: 10.1007/s42535-021-00276-0
First Page: 74
Last Page: 82
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Keywords: Antimicrobial activity, Essential oil, Mentha piperita L., Origanum compactum L., Synergistic effect


With the increasing concerns about the safety of chemical synthetic substances being added to food products, companies are beginning to search for natural sources of antimicrobials. Because essential oils were proven to have antimicrobial properties, they can be used as food preservatives. The mixture of essential oils may have a more potent antimicrobial profile compared to any single essential oil. Hence, the purpose of this work was to determine the chemical composition and inhibitory effects of Origanum compactum L. and Mentha piperita L. (Lamiaceae) essential oils alone or in combination against Staphylococcus aureus ATCC 29,213 and Escherichia coli ATCC 25,922. It is the first time reporting a combination of these two essential oils to control foodborne pathogens type Escherichia coli and Staphylococcus aureus. The major constituents of O. compactum essential oil were determined as carvacrol, thymol, p-cymene, and α-terpinene. Regarding M. piperita essential oil, menthofuran, menthol, methyl acetate, 1,8 cineole, and β-pinene were the major compounds. The mixture of essential oils presented a strong synergistic effect against E. coli, decreasing the minimum inhibitory concentration (MIC) of O. compactum from 0.0625% to 0.015625% (v/v) and the MIC of M. piperita from 1% to 0.125% (v/v). It was concluded that a mixture of essential oils provides a better antimicrobial effect against tested bacteria than that of the essential oils alone.

Antimicrobial activity, Essential oil, 
                        Mentha piperita L., 
                        Origanum compactum L., Synergistic effect

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We express special gratitude to everyone who contributed to this study.

Author Information

El amrani Soukaina
Materials, Processes, Catalysis and Environment Laboratory, Higher School of Technology of Fez, Sidi Mohamed Ben Abdellah University, Fez, Morocco

Sanae Lairini
Materials, Processes, Catalysis and Environment Laboratory, Higher School of Technology of Fez, Sidi Mohamed Ben Abdellah University, Fez, Morocco

Ez zoubi Yassine
Biotechnology, Environmental Technology and Valorization of Bio-Resources Team, Department of Biology, Faculty of Sciences and Technologies Al-Hoceima, Abdelmalek Essaadi University, Tetouan, Morocco

Evrendilek Gulsun Akdemir
Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkey

Mouhcine Fadil
Physico-chemical laboratory of inorganic and organic materials, Materials Science Center (MSC), Ecole Normale Supérieure, Mohammed V University in rabat, Rabat, Morocco

Hicham Kass
Materials, Processes, Catalysis and Environment Laboratory, Higher School of Technology of Fez, Sidi Mohamed Ben Abdellah University, Fez, Morocco

Rabia Bouslamti
Materials, Processes, Catalysis and Environment Laboratory, Higher School of Technology of Fez, Sidi Mohamed Ben Abdellah University, Fez, Morocco

Abdelhakim El Ouali Lalami
Materials, Processes, Catalysis and Environment Laboratory, Higher School of Technology of Fez, Sidi Mohamed Ben Abdellah University, Fez, Morocco
Sanae Lairini
Materials, Processes, Catalysis and Environment Laboratory, Higher School of Technology of Fez, Sidi Mohamed Ben Abdellah University, Fez, Morocco

Ez zoubi Yassine
Biotechnology, Environmental Technology and Valorization of Bio-Resources Team, Department of Biology, Faculty of Sciences and Technologies Al-Hoceima, Abdelmalek Essaadi University, Tetouan, Morocco