Characterization of Myrrh Essential Oil wıth GC-MS and Investigation Antibacterıal Effects on Salmonella spp.

Abstract

Although Salmonella cause serious infections in animals, they are also of great importance with their zoonotic features. In this study, the antibacterial effects of myrrh (Commiphora myrrha) essential oil on poultry and human isolated Salmonella spp., S. typhimurium ATCC 14028, also Gram-positive (Staphylococcus aureus ATCC 25923, Methicillin Resistant Staphylococcus aureus ATCC 43300), Gram-negative (Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 25922) were investigated agar well diffusion method and minimum inhibition concentrations (MICs) were determined micro dilution methods. In addition bioactive components analysed by gas chromatography-mass spectrophotometer GC / MS. According to the results of GC-MS, major component of myrrh essential oil is curzerene with 24.99 % rate. This was followed by beta elemene with 21.75%. A total of 106 components were detected, and the other components detected were found at between 0.01% and 1.88% rate. Antibacterial test result showed that the zone diameter range of essential oil on Salmonella spp. isolates have been determined between 7.75 mm and 9.75 mm and MIC values ranging from 12.4 µg / ml to 49.6 µg / ml. In reference strains, it was seen that the most effective result was on Gram-positive bacteria.

Keywords

• antibacterial activity
• curzerene
• gc
• commiphora myrrha