Chemical content, antibacterial and antioxidant properties of essential oil extract from Tunisian Origanum majorana L. cultivated under saline condition

ABSTRACT

Essential oils of marjoram were extracted from plants, growing under non-saline and saline condition [75mM NaCl]. Their antioxidant and antibaterial activity againt six bacteria [Enterococcus faecalis, Escherichia coli, Salmonella enteritidis, Listeria ivanovii, Listeria inocula, and Listeria monocytogenes] were assessed. Result showed that, [i] independently of salt treatment, marjoram essential oils inhibited the growth of most of the bacteria but in degrees. The least susceptible one was Enterococcus faecalis. [ii] Gram negative bacteria seemed more sensitive to treated essential oils than Gram positive ones. [iii] Compared to synthetic antibiotics, marjoram essential oils were more effective against E. coli, L. innocua and S. enteridis. This activity was due to their high antioxidant activity. Thus, essential oils of marjoram may be an alternative source of natural antibacterial and antioxidant agents