Czech J. Food Sci., 2011, 29(3):277-284 | DOI: 10.17221/114/2009-CJFS

Antimicrobial effect of essential oil isolated from Eucalyptus globulus Labill. from Montenegro

Biljana Damjanović-Vratnica1, Tatjana Đakov2, Danijela Šuković3, Jovanka Damjanović4
1 Faculty of Metallurgy and Technology, University of Montenegro, Podgorica, Montenegro
2 Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
3 Center for Ecotoxicological Researches of Montenegro, Podgorica, Montenegro
4 Institute for Public Health Montenegro, Podgorica, Montenegro

Chemical composition of the essential oil of Eucalyptus globulus Labill., grown in Montenegro, was analysed by gas chromatography-mass spectrometry and its antimicrobial activity was evaluated against 17 microorganisms, including food poisoning and spoilage bacteria and human pathogens.The Eucalyptus essential oil yield was 1.8% (w/w) on the fresh weight basis, whereas the analysis resulted in the identification of a total of 11 constituents, 1.8 cineole (85.8%), α-pinene (7.2%), and β-myrcene (1.5%) being the main components. Other compounds identified in the oil wereβ-pinene, limonene, α-phellandrene, γ-terpinene, linalool, pinocarveol, terpinen-4-ol, and α-terpineol. The results of the antimicrobial activity tests revealed that the essential oil of E. globulus has rather a strong antimicrobial activity, especially against Streptococcus pyogenes, Escherichia coli, Candida albicans, Staphylococcus aureus, Acinetobacter baumannii, and Klebsiella pneumoniae. Minimum inhibitory concentration revealed the lowest activity against Pseudomonas aeruginosa and Salmonela infantis (3.13 mg/ml) while the highest activity was against S. aureus, E. coli, and S. pyogenes (0.09 mg/ml).

Keywords: Eucalyptus globulus Labill.; eucalyptus essential oil; chemical composition; antimicrobial activity

Published: June 30, 2011  Show citation

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Damjanović-Vratnica B, Đakov T, Šuković D, Damjanović J. Antimicrobial effect of essential oil isolated from Eucalyptus globulus Labill. from Montenegro. Czech J. Food Sci.. 2011;29(3):277-284. doi: 10.17221/114/2009-CJFS.
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