Antibacterial Activity and Chemical Composition of Ajowan (Carum copticum Benth. & Hook) Essential Oil

Authors
Gh. R. Goudarzi 1
M. J. Saharkhiz 2
M. Sattari 3
K. Zomorodian 4
1 Department of Immunology and Bacteriology¸ Medical School¸ Lorestan University of Medical Sciences, Lorestan, Islamic Republic of Iran.
2 Department of Horticultural Sciences, Collage of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
3 Department of Bacteriology¸ School of Medical Sciences¸ Tarbiat Modares University, Tehran, Islamic Republic of Iran
4 Department of Medical Mycology and Parasitology, School of Medicine, Shiraz University of Medical Sciences, Shiraz , Islamic Republic of Iran.
Abstract
Gas chromatography (GC) and gas chromatography mass spectrometry (GC-MS) were employed to determine the chemical composition of essential oil obtained from dry fruits of Carum copticum. Thymol (36.7%), -terpinene (36.5%) and -cymene (21.1%) were found to be the major constituents of the oil. The anti-bacterial activities of the oil were mainly investigated against food poisoning bacteria (Salmonella thyphimorium, Pseudomonas aeruginosa, Entero-pathogenic Escherichia coli, and Staphylococcus aureus) by broth microdilution and agar diffusion methods. The oil exhibited significant anti-bacterial activities against all the examined bacteria. In conclusion, the results of this study showed that the oil of Ajowan is rich in monoterpenes and it may be used as a natural anti-bacterial agent in drug and food industries.

Keywords

Journal of Agricultural Science and Technology
Volume 13, Issue 2
March and April 2011
Pages 203-208