Kelussia odoratissima Essential Oil: Biochemical analysis and Antibacterial Properties against pathogenic and probiotic bacteria

Razzagh Mahmoudi, Morteza Kosari, Payman Zare, Shiva Barati

Volume 20, Issue 1;
Pages: 109-115;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Kelussia odoratissima Mozaff, is an endemic plant in Iran and its known as Keluss or Karafs-e- Bakhtiari in Persian. This has been used as a sedative and vegetable in Bakhtiari folk. Phytochemical component and antibacterial potential of K. odoratissima essential oil was studied. The Kelussia odoratissima seeds essential oil was obtained by hydro-distillation and analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The antibacterial activities of this EO was investigated against Food born pathogenic bacteria (Salmonella thyphimurium, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus) and probiotic bacteria (Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus ramnus) by standard Microplate serial dilution method. GC/MS analysis of the EO showed that α Caryophyllene (22.60%), α Humulene (20.00%), Tetracyclononan-3-one (CAS) Triasteranone (16.04%) and Cyclopropane (11.54%) were the major compounds. Most of the probiotic bacteria showed a relatively high resistance. Among the pathogenic bacteria, S. aureus was the most sensitive bacteria followed by L. monocytogenes. The MIC and MBC values for essential oil ranged between 1250-10000 ppm. Among the probiotic bacteria tested, the L. ramnus was the susceptible (MIC 1250 ppm and MBC 2500 ppm value) and L. casei and L. plantarum were the resistant (MIC 5000 ppm). It can be said that the K. odoratissima EO could be used as natural preservative agents in foodstuff.
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