Impacts of essential oil and extracts obtained from coriander cultivars (Coriandrum sativum L.) on important some pathogenic bacteria

Abstract

In this study, the antibacterial activity of the essential oil obtained from the seeds of two coriander (Coriandrum sativum L.) cultivars (Gürbüz and Arslan) and extracts obtained from the seeds, leaves and stems with methanol and ethanol against 7 Gram-positive (Escherichia coli ATCC®25922, Pseudomonas aeruginosa ATCC®9027, Salmonella typhimurium ATCC®14028, Serratia marcescens ATCC®13880, Proteus vulgaris ATCC®6380, Enterobacter cloacae ATCC®13047, and Klebsiella pneumoniae ATCC®4352), and 1 Gram-negative bacteria (Staphylococcus aureus ATCC®6538) were evaluated. Summer sowing was carried out for the supply of herbal materials and the plants were grown in Yozgat / TURKEY climatic conditions. Linalool (average 74%) has been noted as the main component in essential oils, and γ-terpinene, geraniol and camphor have been identified as other important components. It has been determined that essential oils exhibit varying levels of activity against S. aureus, E. coli, S. tyhimurium, S. marcescens, P. vulgaris, and E. cloacae bacteria in this study.

Keywords

• Clevenger
• Fruit
• GC/MS
• Kirby-Bauer Method
• Linalool
• Methanol

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