Rasooli, I., Moosavi, M. L., Rezaee, M. B., Jaimand, K. (2002). Susceptibility of Microorganisms to Myrtus Communis L. Essential Oil and its Chemical Composition. , 4(3), 127-133.
I. Rasooli; M. L. Moosavi; M. B. Rezaee; K. Jaimand. "Susceptibility of Microorganisms to Myrtus Communis L. Essential Oil and its Chemical Composition". , 4, 3, 2002, 127-133.
Rasooli, I., Moosavi, M. L., Rezaee, M. B., Jaimand, K. (2002). 'Susceptibility of Microorganisms to Myrtus Communis L. Essential Oil and its Chemical Composition', , 4(3), pp. 127-133.
Rasooli, I., Moosavi, M. L., Rezaee, M. B., Jaimand, K. Susceptibility of Microorganisms to Myrtus Communis L. Essential Oil and its Chemical Composition. , 2002; 4(3): 127-133.

Susceptibility of Microorganisms to Myrtus Communis L. Essential Oil and its Chemical Composition

Journal of Agricultural Science and Technology
Article 5, Volume 4, Issue 3, 2002, Pages 127-133    PDF (111.04 K)
Authors
I. Rasooli* 1; M. L. Moosavi2; M. B. Rezaee3; K. Jaimand4
1Department of Biology, College of Basic Sciences, Shahed University, Vali Asr-Talegani Cross, Tehran- 15987, Islamic Republic of Iran.
2Department of Biology, Imam Husain University, Tehran, Islamic Republic of Iran.
3Institute for Research in Forests and Rangelands Km 15, Tehran-Karaj Highway, Tehran, Islamic Republic of Iran.
4Institute for Research in Forests and Rangelands, Km 15, Tehran-Karaj Highway, Tehran, Islamic Republic of Iran.
Abstract
The antimicrobial effects of essential oil isolated from Myrtus communis L. against Es-cherichia coli, Staphylococcus aureus, Streptococcus faecalis, Pseudomonas aeruginosa, Klebsiella pneumoniaee, Bacillus subtilis, Bacillus licheniformis, Candida albicans and Sac-charomyces cerevisiae were studied. The disc diffusion method was used to evaluate the zone of microbial growth inhibition at various concentrations of the oil. The minimal In-hibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) of the oil were determined. The oil was found to have an antimicrobial effect. Kinetics of microbial destruction exhibited that the oil could kill microorganisms within 45 minutes of expo-sure. GC and GC/MS analysis of the oil revealed 32 components. The major components were α-Pinene (29.4%), Limonene (21.2%), 1,8-Cineole (18%), Linalool (10.6%), Linalyl acetate (4.6%) and α-Terpineole (3.1%). The high monoterpenes hydrocarbons such as α-Pinene and Limonene seem to contribute to the strong antimicrobial activity of Myrtus communis L. Further research on antimicrobial effects of essential oils with a view to sub-stituting the common chemical compounds is promising.
Keywords
Antimicrobial; Essential oil; Myrtus communis L
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