TY - JOUR T1 - Microbiological Property Evaluation of Natural Essential Oils Used in Green Cosmetic Industry AU - Özdemir, Ecem AU - Aslan, İsmail AU - Çakıcı, Bekir AU - Türker, Betül AU - Çelik, Cem Emre PY - 2018 DA - December JF - Current Perspectives on Medicinal and Aromatic Plants JO - CUPMAP PB - Nazım ŞEKEROĞLU WT - DergiPark SN - 2619-9645 SP - 111 EP - 116 VL - 1 IS - 2 LA - en AB - This study was designed to investigate antimicrobial properties ofnatural essential oils including; citronella, cinnamon, palmarosa, niaouli,clove, lavender, bergamot, lemon, grapefruit, petitgrain, peppermint, tea treeand eucalyptus from different oil sources. Datas taken from the disk diffusionassay indicate that cinnamon, niaouli, lavender, petitgrain and the tea treeoils have the most intense antibacterial effects on related microorganisms atthe concentration %100 (direct usage). Endpoints confirm results reported inthe past studies including the MIC assays on the related natural oils. Overall,natural oils have been used safely for many decades on the cosmeticformulations and this experiment emphasizes one more time the importance of thenatural oils usage in industry KW - Antimicrobial effect KW - essential oil KW - raw material KW - disk diffusion CR - 1. Hammer, K. A., Carson, C. F., 1999. Antimicrobial activity of essential oils and other plant extracts. J Appl Microbiol, Jun;86(6):985-90. CR - 2. Wei A., Shibamoto T., 2010. Antioxidant/lipoxygenase inhibitory activities and chemical compositions of selected essential oils. J. Agric. Food Chem., 58 (12), 7218–7225. CR - 3. Boyle, W., 1955. Spices and essential oils as presservatives. American Perfumer and Essential Oil Review, 66: 25-28. CR - 4. Nychas, G.J.E., 1995. Natural antimicrobial from plants. New Methods of Food Preservation, Blackie Academic and Professional, London, 58-89. CR - 5. Shelef, L. A., 1984. Antimicrobial Effects Of Spices. Antimicrobial Effects in Foods at the 83rd Annual Meeting of the American Society for Microbiology, New Orleans, March 6–11. CR - 6. Gould, G. W., 1996. Industry perspectives on the use of natural antimicrobials and inhibitors for food applications. J Food Prot., 59(13):82-86. CR - 7. Lis-Balchin M., Deans, S.G., 1997. Bioactivity of selected plant essential oils against Listeria monocytogenes. J. Appl. Microbiol., Jun; 82(6):759-62. CR - 8. Santos, B., Corrêa, M., 2015. Sustainability, natural and organic cosmetics: consumer, products, efficacy, toxicological and regulatory considerations. Braz. J. Pharm. Sci. vol.51 no.1. CR - 9. Markham, J., 1999. Biological activity of tea tree oil. CR - 10. Ibukun A., Toyin A., 2006. Evaluation of the Antimicrobial Properties of Different Parts of Citrus Aurantifolia (Lime Fruit) as Used Locally. CR - 11. K. A. Hammer C. F. Carson T. V. Riley ‘Antimicrobial activity of essential oils and other plant extracts’, 1999. Afr J Tradit Complement Altern Med. 2007; 4(2): 185–190. CR - 12. Deans, S.G. 1987. Antibacterial properties of plant essential oils. International Journal of Food Microbiology, 5(2): 165-180. CR - 13. Seyed F.N., Arianna D.L., Morteza I., 2015. Antibacterial Effects of Cinnamon: From Farm to Food, Cosmetic and Pharmaceutical Industries. Nutrients, 7(9): 7729–7748. CR - 14. Koulivand, P., Ghadiri, M., Gör, A., 2003.Lavender and the Nervous System. Evidence-based Complementary and Alternative Medicine, 2013:681304. UR - https://dergipark.org.tr/en/pub/cupmap/issue//504688 L1 - https://dergipark.org.tr/en/download/article-file/613537 ER -