Chemical composition and antimicrobial activities of the essential oils from three ecotypes of Zataria multiflora

K Zomorodian; MJ Saharkhiz; MJ Rahimi; A Bandegi; G Shekarkhar; A Bandegani; K Pakshir; A Bazargani

doi:10.4103/0973-1296.75902

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ORIGINAL ARTICLE

Year : 2011 | Volume : 7 | Issue : 25 | Page : 53-59

Chemical composition and antimicrobial activities of the essential oils from three ecotypes of Zataria multiflora

K Zomorodian¹, MJ Saharkhiz², MJ Rahimi³, A Bandegi², G Shekarkhar³, A Bandegani³, K Pakshir¹, A Bazargani⁴
¹ Center of Basic Researches in Infectious Diseases; Department of Medical Mycology and Parasitology, School of Medicine, Shiraz University of Medical Sciences, Post code 71348-45794, Shiraz, Iran
² Department of Horticultural Sciences, Faculty of Agriculture, Shiraz University, Shiraz, Iran
³ Center of Basic Researches in Infectious Diseases, School of Medicine, Shiraz University of Medical Sciences, Post code 71348-45794, Shiraz, Iran
⁴ Department of Medical Bacteriology and Virology, School of Medicine, Shiraz University of Medical Sciences, Post code 71348-45794, Shiraz, Iran

Correspondence Address:
M J Saharkhiz
Department of Horticultural Sciences, Faculty of Agriculture, Shiraz University, Shiraz
Iran

Source of Support: The study was financially supported by the Shiraz University of Medical Sciences (grant number 88-01-01-1397), Conflict of Interest: None

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DOI: 10.4103/0973-1296.75902

Background: Zataria multiflora Boiss. is a traditional and popular spice in Iran. The effects of 3 ecotypes (ECTPs) of Z. multiflora essential oils (EOs) against most common causes of food-borne and nosocomial infections were evaluated. Materials and Methods: The antimicrobial activities of the EOs were examined by broth microdilution method as recommended by the Clinical and Laboratory Standards Institute (CLSI). The chemical compositions of the EOs from 3 ECTPs of Z. multiflora have been analyzed by gas chromatography-mass spectrometry. Results: Analysis of the EOs indicated that 3 chemotypes were present in Z. multiflora, including carvacrol, thymol-carvacrol, and linalool, whereas previous studies have only found carvacrol and thymol. Inhibition studies showed that the tested EOs entirely inhibited the growth of yeasts at concentrations of less than 1 μL/mL. Moreover, the oils exhibited significant bacteriostatic and bactericidal activities against Gram-positive and Gram-negative bacteria at concentrations ranging from 0.12 to 8 μL/mL. Conclusion: These results suggest that the EOs from Z. multiflora should be investigated further for possible use in antimicrobial products and food preservatives.

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