CHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY OF OCIMUM BASILICUM L., SALVIA OFFICINALIS L., ROSMARINUS OFFICINALIS L., AND ALLIUM SATIVUM L. ESSENTIAL OILS

Abstract

The study aimed to determine the chemical composition and antimicrobial activity of basil (Ocimum basilicum L. var. Genovese), sage (Salvia officinalis L.), rosemary (Rosmarinus officinalis L.), and garlic (Allium sativum L) essential oils (EOs). The extraction was made by
hydrodistillation (Clevenger apparatus). Compound identification was performed using gas chromatography–mass spectrometry (GC–MS). The antimicrobial activity was tested on Gram-positive bacteria (Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus,
Bacillus subtilis) and Gram-negative bacteria (Escherichia coli, Enterococcus faecalis, Salmonella typhimurium). The antimicrobial effect varied significantly, with sage and rosemary EOs showing a strong effect on bacteria, especially on E. faecalis, while garlic oil proved to
have a much-reduced effect on all tested species