Comparison of antimicrobial activities of oregano, lavender, sage, anise and clove extracts obtained by supercritical fluid carbon dioxide extraction and essential oils obtained by hydrodistillation

ABSTRACT

The aim of the study was to compare the extraction yields, chemical compositions and antimicrobial activities of essential oils obtained by hydrodistillation (HD) and volatile extracts obtained by supercritical fluid extraction extraction (SFE) from oregano (Origanum onites), lavender (Lavandula angustifolia), sage (Salvia officinalis), anise (Pimpinella anisum) and clove (Syzygium aromaticum). Essential oil compounds (EOCs) of the obtained materials from both techniques (HD and SFE) were determined by GC-MS/FID. Agar well diffusion method was used for the determination of antimicrobial activities on five different foodborne microorganisms (Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli Enterococcus faecalis and Klebsiella pneumoniae). According to the results; extraction yields of SFE were found to be higher than HD for all tested aromatic plants. Active ingredient ratios (carvacrol, camphor, anethole, eugenole and linalol) varied depending on the extraction methods. SFE extracts were higher antimicrobial activity than HD essential oils, except clove extract on E. faecalis.

KEYWORDS:

• Antimicrobial activity
• essential oil compounds
• hydrodistillation
• plant extracts
• supercritical fluid carbon dioxide

Acknowledgments

The authors thank to Akdeniz University, The Scientific Research Projects Coordination Unit (FBA-2023-6206) for financial support of this research project. The authors also thank to Mr. Hasan ASLANCAN from the Turkish Ministry of Agriculture Fruit Research Institute (MAREM) for his assistance.

Disclosure statement

No potential conflict of interest was reported by the authors.

Data availability statement

Data are available on request to the authors.

Additional information

Funding

This work was supported by the Akdeniz Üniversitesi [FBA-2023-6206].