Antimicrobial activity of essential oils extracted from medicinal plants against the pathogenic microorganisms: A review

Abstract

Essential oils are complex volatile compounds, naturally synthesized by various parts of the plant during the secondary metabolism of plants. A wide range plants having the medicinal properties have been explored and used for the extraction of essential oils worldwide due to their antimicrobial properties against the bacterial, fungal and viral pathogens. The presence of a large number of alkaloids, phenols, terpenes derivatives compounds and other antimicrobial compounds makes the essential oils more précised in their mode action against the ample variety of pathogenic microorganisms. Thus, the essential oils could be used as better supplements or alternatives against the pathogenic microorganisms. The aim of this review article is to focus on the antimicrobial activities of essential oils secreted by medicinal plants and the mechanisms involved in the inhibition of these pathogenic microorganisms

Full text

Issues in Biological Sciences and Pharmaceutical Research Vol.2 (1), pp. 001-007, January 2014
Available online at http://www.journalissues.org/journals-home.php?id=4
© 2014 Journal Issues ISSN 2350-1588
Review
Antimicrobial activity of essential oils extracted from
medicinal plants against the pathogenic microorganisms:
A review
Accepted 30 December, 2013
Mohd Sayeed Akthar1*,
Birhanu Degaga1
Tanweer Azam2
1Department of Biology, College
of Natural Sciences, Jimma
University, Jimma 378, Ethiopia.
2Department of Plant Science,
College of Agriculture and
Veterinary Sciences, Ambo
University, Ambo 19, Ethiopia.
*Corresponding Author:
E-mail: sayeedbot@yahoo.co.in
Tel: +251-923793757;
Fax: +251-471-112-214
Essential oils are complex volatile compounds, naturally synthesized by
various parts of the plant during the secondary metabolism of plants. A wide
range plants having the medicinal properties have been explored and used
for the extraction of essential oils worldwide due to their antimicrobial
properties against the bacterial, fungal and viral pathogens. The presence of
a large number of alkaloids, phenols, terpenes derivatives compounds and
other antimicrobial compounds makes the essential oils more précised in
their mode action against the ample variety of pathogenic microorganisms.
Thus, the essential oils could be used as better supplements or alternatives
against the pathogenic microorganisms. The aim of this review article is to
focus on the antimicrobial activities of essential oils secreted by medicinal
plants and the mechanisms involved in the inhibition of these pathogenic
microorganisms.
Key words: Antimicrobial property, bacterial cell wall, pathogenic
microorganisms, volatile oils
INTRODUCTION
Medicinal plants have the ability to inhibit the growth of
wide range of pathogenic microorganisms due to presence
of essential oils. The antimicrobial impact of essential oils
and its various components extracted from medicinal
plants has been well documented (Hammer et al., 2002;
Hood et al., 2003; Duschatzky et al., 2005). Essential oils
have been extracted from complex mixture of volatile
molecules produced by the secondary metabolism of
medicinal plants. Hammer et al., (1999) reported that the
essential oils extracted from medicinal plants contain
approximately 20-60 components of quite different
concentrations.
Essential oils are natural, volatile liquid, complex
compounds characterized by a strong odor, rarely colored,
soluble in lipid and organic solvents. It could be synthesized
by all plant organs, i.e. buds, flowers, leaves, stems, twigs,
seeds, fruits, roots, wood or bark, and are stored in
secretary cells, cavities, canals, epidermic cells or glandular
trichomes (Bozin et al., 2006). Essential oils generally have
2-3 major components at fairly high concentrations (20-
70%) compared to other components present in trace
amount. For example, Carvacrol (30%) and thymol (27%)
are the main components of the Origanum compactum
essential oil (Betts, 2001).
The major components include two groups of distinct
bio-synthetically origin, which may determined the
biological activity against the pathogenic microorganisms
(Pichersky et al., 2006). The majority of essential oils are
composed of terpenes and terpenoids and other aromatic
and aliphatic constituents, all characterized by low
molecular weight. Terpenes are the major group of plant
natural products characterized by an extensive variety of
structural types and the most valuable compounds
(Degenhardt et al., 2009). The terpene compounds are
hydrocarbons of general formula (C5H8)n formed from
isoprene units. These compounds could be acyclic,

Issues Biol. Sci. Pharm. Res. 002
monocyclic, bicyclic or tricyclic (Abed, 2007). On the basis
of diversity in their chemical structure, they could be
classified into several groups as monoterpenes (C10),
sesquiterpenes (C15), and diterpenes (C20). The majority of
the components of essential oils are monoterpenes
represent approximately 90% of the essential oils. These
are generally volatile in nature with pleasant odor (Bakkali
et al., 2008).
The chemical profile of essential oils varies in the
number of molecules, stereochemical properties of
molecules, and also depends on the type of extraction. The
extraction products may vary in quality, quantity and in
composition according to climate, soil composition, plant
organ, age and vegetative cycle stage (Masotti et al., 2003;
Angioni et al., 2006). Essential oils or some of their
constituents are indeed effective against a large variety of
organisms including bacteria and viruses (Duschatzky et al.,
2005), fungi (Hammer et al., 2002) and protozoa (Monzote
et al., 2006). The essential oils are known for their
bactericidal, virucidal, fungicidal activity due to their
medicinal properties against the wide range of pathogenic
microorganisms. Use of synthetic chemicals for the control
of pathogenic microorganisms is limited because of their
carcinogenic effect, acute toxicity and environmental
hazards. The use of essential oils to combat with the
infectious microrganisms and to control epidemic multi-
drug resistant microorganisms is the promising approach
(Mulyaningsih et al., 2010).
Antimicrobial activity of essential oils
A variety of essential oils have been screened for their
antimicrobial activity (Cantrell et al., 1998) (Figure 1) The
antimicrobial activity of plant-derived essential oils is the
basis of many applications, especially in food preservation,
aromatherapy and medicine. Cowan (1999) reported that
approximately 3,000 essential oils are currently known so
far. Out of which 300 are of commercially important and
widely used in the pharmaceutical, agronomic, food,
sanitary, cosmetic and perfume industries (Hajhashemi et
al., 2003; Perry et al., 2003).
Antibacterial actions of essential oils
Conner (1993) found that cinnamon, clove, pimento, thyme,
oregano, and rosemary plants had strong inhibitory effect
against several bacterial pathogens. It has been also
reported that essential oils extracted from some medicinal
plants had the antibacterial effects against all the five tested
food borne pathogens due to presence of phenolic
compounds such as carvacrol, eugenol and thymol (Kim et
al., 1995). However, Ramos-Nino et al., (1996) found that
benzoic acids, benzaldehydes and cinnamic acid were able
to inhibit the growth of Listeria monocytogenes. Similarly,
Ouattara et al.,(1997) observed the antibacterial activity of
selected spices on the meat spoilage bacteria.
Arora and Kaur (1999) analyzed the antimicrobial
activity of garlic, ginger, clove, black pepper and green chilli
on the human pathogenic bacteria viz. Bacillus sphaericus,
Enterobacter aerogenes, E. coli, P. aeruginosa, S. aureus, S.
epidermidis, S. typhi and Shiguella flexneri and stated that
amongst all the tested spices, aqueous garlic extracts was
sensitive against all the bacterial pathogens. Similarly,
effect of clove extracts on the production of verotoxin by
enterohemorrhagic Escherichia coli O157:H7 was
investigated by Sakagami et al., (2000) and it was evident
from the study that the verotoxin production was inhibited
by clove extract. However, Elgayyar et al., (2001) examined
the effectiveness of cardamom, anise, basil, coriander,
rosemary, parsley, dill and angelica essential oil for
controlling the growth and survival of pathogenic and
saprophytic microorganisms. The results of their study
showed that essential oils extracted oregano, basil and
coriander plants have inhibitory effect against
Pseudomonas aeruginosa, S. aureus and Yersinia
enterocolitica.
Sakandamis et al., (2002) observed the effect of oregano
essential oils on the behavior of Salmonella typhimurium in
sterile and naturally contaminated beef fillets stored under
aerobic and modified atmospheres. They have concluded
that the addition of oregano essential oils checked the
reduction in initial population of the tested bacterial
pathogens. However, Hood et al., (2003) reported that the
bacterial growth may be inhibited by the ample application
of essential oils or their use at high concentrations and
their mode of action results in decline of the bacterial cells.
Similarly, Sokovic et al., (2009) observed the antibacterial
activity of essential oils extracted from thyme and mint
leaves against the Staphylococcus aureus, Salmomella
typhimurium and Vibrio parahaemolyticus. The result
showed that all the plants have antibacterial activity against
the tested pathogens but the effect of thyme leaves extract
was more pronounced compared to other plants. Moreover,
Shan et al., (2011) showed cinnamon, oregano, clove,
pomegranate peel, and grape seed were found effective
against S. enterica at room temperature, but the clove
extracts possess highest antibacterial activity. The
antibacterial activity of essential oils extracted from
medicinal has been summarized in Table 1.
Antifungal actions of essential oils
The essential oils and their components have been used
broadly against moulds. The essentials oils extracts from
many plants such as basil, citrus, fennel, lemon grass,
oregano, rosemary and thyme have shown their
considerable antifungal activity against the wide range of
fungal pathogens (Kivanc, 1991). Arora and Kaur (1999)
observed the sensitivity essential oil of spices against some
fungal pathogens and concluded that garlic and clove

Akthar et al. 003
Figure 1. Some important medicinal plants widely used for the extraction of essential oils. A) Cinnamon (Cinnamomum
zeylancium); B) Thyme (Thymus broussonetii); C) Rosmery (Rosmarinus officinalis) D) Oregano (Origanum vulgare); E) Clove
(Syzygium aromaticum); F) Worm wood (Artemisa arbrescens); G) Caraway (Carum carvic); H) Lemon grass (Cymbopogon
citratus); I) Sage (Salvia officinalis).
extracts had the strong ability to inhibit the growth of
Candida acutus, C. albicans, C. apicola, C. catenulata. C.
inconspicua, C. tropicalis, Rhodotorula rubra, Sacharomyces
cerevisae and Trignopsis variabilis. However, Delaquis and
Mazza (1995) reported the antimicrobial effects of
isothiocyanate isolated from onion and garlic plants and
stated that isothiocyanates may inactivate the extracellular
enzymes through the oxidative cleavage of disulphide
bonds. Similarly, Grohs and Kunz (2000) observed that
mixtures of ground spices were effective to inhibit the
growth of C. lipolytica. According to the report of Ultee and
Smid (2001) oregano and thyme essential oils are
apparently amongst the best inhibitors of fungal pathogens
because of the presence of the phenolic compounds such as
carvacrol and thymol as main constituents which might
disrupt the fungal cell membrane. Antifungal activity of
essential oils and its derivatives has been studied on viable
cells count, mycelia growth and mycotoxins producing
ability of moulds by Juglal et al., (2002) and concluded that
amongst all tested essential oils clove, cinnamon and
oregano essential oils are effective against the Aspergillus
parasiticus and Fusarium moniliforme. However, McMahon
et al., (2007) indicated that the formation of reactive
thiocyanate radicals having antimicrobial property. The
fungal activity of essential oils extracted from medicinal
plants has been summarized in Table 1.
Antiviral actions of essential oils
The antiviral activity of essential oils were tested against
many enveloped RNA and DNA viruses, such as herpes
simplex virus type 1 and type 2 (DNA viruses), dengue virus
type 2 (RNA virus), and influenza virus (RNA virus).
However, essential oils extracted from oregano and clove
were also tested against non-enveloped RNA and DNA
viruses, such as adenovirus type 3 (DNA virus), poliovirus
(RNA virus), and coxsackievirus B1 (RNA virus) (Wagstaff
et al., 1994).
Melissa officinalis essential oils could also inhibit the
replication of HSV-2, due to the presence of citral and
citronellal (Allahverdiyev et al., 2004). The ability of
replication of HSV-1 could be suppressed by the in-vitro

Issues Biol. Sci. Pharm. Res. 004
Table 1. Effect of essential oils extracted from medicinal plants on the pathogenic microorganisms
Plant
Part used
Chemical compounds
Inhibited Microorganisms
References
Cymbopogon
citrates
Allium sativum
Fruit
Bulb
Ethanolic compounds
Ethanolic compounds
Isothiocynate
Enteriobacteriacae,
S. aureus
Enteriobacteriacae, Candida
spp.
Grohs and Kunz, 2000
Thymus vulgaris
Arial part
Thymol,
Linalol,
Carvacrol
L. monocytogens,
E. coli,
S. typhimirium,
S. aureus
Lambert et al., 2001
Pimpinella anisum
Seed
Trans-anethole
S. typhimirium,
E. coli
Elgayyar et al., 2001
Origanum vulgare
Arial part
Carvacrol,
Thymol,
γ-Terpinene
L. monocytogens,
E. coli,
Adeno virus,
Polio virus
Ultee and Smid, 2001
Feoniculum
vulgare
Seed
Trans-anethole
Alternaria alternata, Fusarium
oxysporium, Aspergillus flavus
Hammer et al., 2002
Cinnamomum
zelancium
Bark
Cinnamaldehyde
Enterobacteriacae
Hood et al., 2003
Amomum
kerervanh
Seed
Ethanolic compounds
Enteriobacteriacae
Burt, 2004
Syzygium
aromaticum
Zingiber officinale
Flower bud
Rhizomes
Eugenol, Eugenylacetate
Ethanolic compounds
Eneriobactericae,
A. fumigatus,
Candida spp.,
Adeno virus,
Polio virus
Enteriobacteriacae
Lanciotti et al., 2004
Artemisa
arborescens
Leaves
β-Triketone
Herpes simplex virus
Sinico et al., 2005
Rosmarinus
officinalis
Flower
Benzaylacetate, Linalool, α-
pipene
E.coli,
S. typhimurm,
B. cerus,
S. aureus
Oussalah et al., 2006
Thymus vulgaris,
Mentha piperita
Arial part
1,8- Cineole,
Eugenel
S. aureus,
S. typhimirium
Vibrio parahaemolyticus
Sokovic et al., 2009
Salvia officinalis
Arial part
1,8-Cineole-caphure,
α-pipene
S. aureus,
E. coli
Mulyaningsih et al., 2010
Verbana
officinalis
Arial part
Borneol,
Geranoil
S. aureus,
E. coli,
S. typhimirium,
L. monocytogens
Shan et al., 2011
incubation of various essential oils. It is obvious from the
study of Sinico et al., (2005) that the Herpes simplex virus
type 1 (HSV-1), which is the cause of common viral
infections in humans, such as mucocutaneous herpes
infections, herpetic keratitis, herpetic encephalitis, and
neonatal herpes could be strongly suppressed by the
activity of essential oils extracted from Artemisia
arborescens. Thus, it has been concluded that the essential
oils have been frequently used as antiviral agents against
several viral diseases in human (Koch et al., 2008) and it
has a potential to be used as alternative to synthetic
antiviral drugs (Baqui et al., 2001; Primo et al., 2001). The
antiviral activity of essential oils extracted from medicinal
plants has been summarized in Table 1.
Mechanism of action of essential oils against
pathogenic microorganisms
Effects on bacterial cell wall
Antimicrobial actions of essential oils lead to the leaking of
cell membrane and increased the membrane permeability
(Lambert et al., 2001; Oussalah et al., 2006). The
permeabilization of the cell membranes is directly

associated with loss of ions and reduction in membrane
potential, collapse of the proton pump and depletion of the
ATP pool (Di Pasqua et al., 2006; Turina et al., 2006). The
disturbed cell structure may affect others cellular
structures in a cascade type of action (Carson et al., 2002).
Essential oils pass through the cell wall and cytoplasmic
membrane may disrupt the structural arrangement of
different polysaccharides, fatty acids and phospholipids
layers (Burt, 2004; Longbottom et al., 2004). It may also
coagulate in the cytoplasm and damage lipids and proteins
layers (Burt, 2004)
Cytotoxic effects of essential oils were analyzed in-vitro
experiments against most of pathogenic gram positive and
gram negative bacteria not only confined to human or
animal pathogens/parasites but also found effective in for
the preservation of agricultural/marine products (Arnal-
Schnebelen et al., 2004). The antimicrobial effect of
essential oil components such as thymol, menthol and
linalyl acetate might be due to a perturbation of the lipid
fractions of bacterial plasma-membranes, which might be
affected the membrane permeability and leakage of
intracellular materials (Trombetta et al., 2005).
The other action of essential oils on the cell membrane is
the inhibition of toxin secretion. Ultee and Smid (2001)
reported that the exposure of B. cereus to carvacrol resulted
on inhibition of diarrheal toxin production and use of
oregano completely abolish the enterotoxin production of S.
aureus. However, Ultee et al., (2000) reported that the
secretion of toxins may be prevented by modifications in
the bacterial membrane due to the attachment of the
essential oil which might control the trans-membrane
transport process across the plasma membrane and limit
the release of toxins to the external environment (de Souza
et al., 2010).
The disruption of the cell membrane by essential oils may
help in various vital processes such as energy conversion
processes, nutrient processing, synthesis of structural
macromolecules, and secretion of many growth regulators
(Oussalah et al., 2006). Moreover, Turina et al., (2006)
emphasized that effect of specific ions due on plasma
membrane has strong effect on the protons motive force,
intracellular ATP content and overall activity of microbial
cells such as turgor pressure, solutes transport and
metabolism regulation process.
Effects on fungal cell wall
The essential oils have the ability to penetrate and disrupt
the fungal cell wall and cytoplasmic membranes,
permeablise them and finally damage mitochondrial
membranes. The changes in electron flow through the
electron transport system inside the mitochondria damage
the lipids, proteins and nucleic acid contents (Arnal-
Schnebelen et al., 2004) of the fungal cells. The essential
oils could also hassle the depolarization of the
Akthar et al. 005
mitochondrial membranes and decreasing the membrane
potential, affect Ca2+ and other ion channels, reduce the pH
and also affect the proton pump and ATP pool. The change
the fluidity of membranes resulted into the leakage of
radicals, cytochrome C, calcium ions and proteins. Thus,
permeabilization of outer and inner mitochondrial
membranes leads to cell death by apoptosis and necrosis
(Yoon et al., 2000).
Conclusion
Most of the medicinal plants possess antimicrobial activity
due to presence the essential oil. The nature, structural
composition, and the functional groups present in the
essential oils play an important role in determining the
antimicrobial activity. Essential oils contain a variety of
volatile molecules such as terpenes and terpenoids, phenol-
derived aromatic and aliphatic compounds, which might
have bactericidal, virucidal, and fungicidal consequences.
Essential oils affect directly the cell membrane of the
pathogenic microorganism by causing an increase in
permeability and leakage of vital intracellular constituents,
and finally disrupt the cell respiration and microbial
enzyme system. Moreover, they also exhibited the cytotoxic
effects on living cells due to their type and concentration.
Therefore, it has been suggested that the essential oils
extracts from the medicinal plants might be used as
alternative antimicrobial natural substances and also play a
great role in the discovery of new drugs.
REFERENCES
Abed KF (2007). Antimicrobial activity of essential oils of
some medicinal plants from Saudi Arabia. Saudi J. Biol.
Sci. 14(1): 53-60.
Allahverdiyev A, Duran N, Ozguven M, Koltas S (2004).
Antiviral activity of the volatile oils of Melissa officinalis
L., against Herpes simplex virus type-2. Phytomedicine
11(7-8): 657-661.
Angioni A, Barra A, Coroneo V, Dessi S, Cabras P (2006).
Chemical composition, seasonal variability, and
antifungal activity of Lavandula stoechas L. ssp. stoechas
essential oils from stem/leaves and flowers. J. Agric. Food
Chem. 54(12): 4364-4370.
Arnal-Schnebelen B, Hadji-Minaglou F, Peroteau JF, Ribeyre
F, de Billerbeck VG (2004). Essential oils in infectious
gynaecological disease: a statistical study of 658 cases.
Int. J. Aromather. 14(4): 192-197.
Arora DS, Kaur J (1999). Antimicrobial activity of spices. Int.
J. Antimicrobiol. Agents 12(3): 257-262.
Bakkali F, Averbeck S, Averbeck D, Idaomar M (2008).
Biological effects of essential oils- A review. Food Chem.
Toxicol. 46(2): 446-475.

Issues Biol. Sci. Pharm. Res. 006
Baqui AAMA, Kelley JI, Jabra-Rizk MA, DePaola LG, Falkler
WA, Meiller, TF (2001). In-vitro effects of oral antiseptics
human immune deficiency virus-1 and herpes simplex
virus type 1. J. Clin. Periodontol. 28(7): 610-616.
Betts TJ (2001). Chemical characterization of the different
types of volatile oil constituents by various solute
retention ratios with the use of conventional and novel
commercial gas chromatographic stationary phases. J.
Chromatogr. A 936(1-2): 33-46.
Bozin B, Mimica-Dukic N, Simin N, Anackov G (2006).
Characterization of the volatile composition of essential
oils of some Lamiaceae spices and the antimicrobial and
antioxidant activities of the entire oils. J. Agric. Food
Chem. 54(5): 1822-1828.
Burt S (2004). Essential oils: their antibacterial properties
and potential applications in foods-A review. Int. J. Food
Microbiol. 94(3): 223-253.
Cantrell CL, Fischer NH, Urbatsch L, McGuire MS, Franzblau
SG (1998). Antimycobacterial crude plant extracts from
South, Central, and North America. Phytomedicine 5(2):
137-145.
Carson CF, Mee BJ, Riley TV (2002). Mechanism of action of
Melaleuca alternifolia (Tea tree) on Staphylococcus aureus
determined by time-kill, leakage and salt tolerance assays
and electron microscopy. Antimicrob. Agents Chemother.
46(6): 1914-1920.
Conner DE (1993). Naturally occurring compounds. In:
Davidison PM, Branen AL (Eds). Antimicrobials in foods
(pp. 441-468). New York: Marcel Dekker..
Cowan MM (1999). Plant products as antimicrobial agents.
Clin. Microbiol. Rev. 12(4): 564-582.
de Souza EL, de Barros JC, de Oliveira CEV, da Conceicao ML
(2010). Influence of Origanum vulgare L. essential oil on
enterotoxin production, membrane permeability and
surface characteristics of Staphylococcus aureus. Int. J.
Food Microbiol. 137(2-3): 308-311.
Degenhardt J, Kollner TG, Gershenzon J (2009).
Monoterpene and sesquiterpene synthases and the origin
of terpene skeletal diversity in plants. Phytochemistry
70(15-16): 1621-1637.
Delaquis PJ, Mazza G (1995). Antimicrobial properties of
isothiocyanate in food preservation. Food Technol.
49(11): 73-84.
Di Pasqua R, Hoskins N, Betts G, Mauriello G (2006).
Changes in membrane fatty acids composition of
microbial cells induced by addiction of thymol, carvacrol,
limonene, cinnamaldehyde, and eugenol in the growing
media. J. Agric. Food Chem. 54(6): 2745-2749.
Duschatzky CB, Possetto ML, Talarico LB, Garcia CC, Michis
F, Almeida NV, de Lampasona MP, Schuff C, Damonte EB
(2005). Evaluation of chemical and antiviral properties of
essential oils from South American plants. Antivir. Chem.
Chemother. 16(4): 247-251.
Elgayyar M, Draughom FA, Golden DA, Mount JR (2001).
Antimicrobial activity off essential oils from plants
against selected pathogenic and saprophytic
microorganisms. J. Food Prot. 64(7): 1019-1024.
Grohs BM, Kunz B (2000). Use of spices for the stabilization
of fresh portioned pork. Food Control 11(6): 433-436.
Hajhashemi V, Ghannadi A, Sharif B (2003). Anti-
inflammatory and analgesic properties of the leaf extracts
and essential oil of Lavandula angustifolia Mill. J.
Ethnopharmacol. 89(1): 67-71.
Hammer KA, Carson CF, Riley TV (1999) Antimicrobial
activity of essential oils and other plant extracts. J. Appl.
Microbiol. 86(6): 985-990.
Hammer KA, Carson CF, Riley TV (2002). In-vitro activity of
Melaleuca alternifolia (Tea tree) oil against
dermatophytes and other filamentous fungi. J.
Antimicrob. Chemother. 50(2): 195-199.
Hood JR, Wilkinson JM, Cavanagh HMA (2003). Evaluation
of common antibacterial screening methods utilized in
essential oil research. J. Essen. Oil Res. 15(6): 428-433.
Juglal S, Govinden R, Odhav B (2002). Spices oils for the
control of co-occurring mycotoxin producing fungi. J.
Food Protect. 65(4): 638-687.
Kim J, Marshall MR, Wei C (1995). Antibacterial activity of
some essential oils components against five foodborne
pathogens. J. Agric. Food Chem. 43(11): 2839-2845.
Kivanc M, Akgul A, Dogan A (1991). Inhibitory and
stimulatory effects of cumin, oregano and their essential
oils on growth and acid production of Lactobacillus
plantarum and Leuconostoc mesenteroides. Int. J. Food
Microbiol. 13(1): 81-85.
Koch C, Reichling J, Schnitzler P (2008). Essential oils
inhibit the replication of herpes simplex virus type 1
(HSV-1) and type 2 (HSV-2). In: Preedy VR, Watson RR,
(Eds.). Botanical Medicine in Clinical Practices (pp. 192-
197). USA: Wallingsford.
Lambert RJW, Skandamis PN, Coote P, Nychas GJE (2001). A
study of the minimum inhibitory concentration and mode
of action of oregano essential oil, thymol and carvacrol. J.
Appl. Microbiol. 91(3): 453-462.
Lanciotti R, Gianotti A, Patrignani N, Belleti N, Guerzoni ME,
Gardini F (2004). Use of natural aroma compounds to
improve shelf-life of minimally processed fruits. Trends
Food Sci. Technol. 15(3-4): 201-208.
Longbottom CJ, Carson CF, Hammer KA, Mee BJ, Riley TV
(2004). Tolerance of Pseudomonas aeruginosa to
Melaleuca alternifolia (Tea tree) oil. J. Antimicrob.
Chemother. 54(2): 386-392.
Masotti V, Juteau F, Bessiere JM, Viano J (2003). Seasonal
and phenological variations of the essential oil from the
narrow endemic species Artemisia molinieri and its
biological activities. J. Agric. Food Chem. 51(24): 7115-
7121.
McMahon MAS, Blair IS, Moore JE, McDowell DA (2007).
Habituation to sub-lethal concentrations of tee tree oil
(Melaleuca alternifolia) is associated with reduced
susceptibility to antibiotics in human pathogens. J.

Antimicrobiol. Chemother. 59(1): 125-127.
Monzote L, Montalvo AM, Almanonni S, Scull R, Miranda M,
Abreu J (2006). Activity of the essential oil from
Chenopodium ambrosioides grown in Cuba against
Leishmania amazonensis. Chemother. 52(3): 130-136.
Mulyaningsih S, Sporer F, Zimmermann S, Reichling J, Wink
M (2010). Synergistic properties of the terpenoids
aromadendrene and 1,8-cineole from the essential oil of
Eucalyptus globulus against antibiotic-susceptible and
antibiotic-resistant pathogens. Phytomedicine 17(13):
1061-1066.
Ouattara B, Simard RE, Holley RA, Piette GJ, Begin A (1997).
Antibacterial activity of selected fatty acids and essential
oils against six meat spoilage organisms. Int. J. Food
Microbiol. 37(2-3): 155-162.
Oussalah M, Caillet S, Lacroix M (2006). Mechanism of
action of Spanish oregano, Chinese cinnamon, and savory
essential oils against cell membranes and walls of
Escherichia coli O157:H7 and Listeria monocytogenes. J.
Food Prot. 69(5): 1046-1055.
Perry NS, Bollen C, Perry EK, Ballard C (2003). Salvia for
dementia therapy: review of pharmacological activity and
pilot tolerability clinical trial. Pharmacol. Biochem. Behav.
75(3): 651-659.
Pichersky E, Noel JP, Dudareva N (2006). Biosynthesis of
plant volatiles: Nature’s diversity and ingenuity. Science
311(5762): 808-811.
Primo V, Rovera M, Zanon S, Oliva M, Demo M, Daghero J,
Sabini L (2001). Determination of the antibacterial and
antiviral activity of the essential oil from Minthostachys
verticillata (Griseb.) Epling. Rev. Argent. Microbiol. 33(2):
113-117.
Ramos-Nino ME, Clifford MN, Adams MR (1996).
Quantitative structure activity relationship for the effect
of benzoic acid, cinnamic acids and benzaldehydes on
Listeria monocytogenes. J. Appl. Bacteriol., 80(3): 303-
310.
Sakagami Y, Kaioh S, Kajimura K, Yokoyamma H (2000).
Inhibitory effect of clove extract on vero-toxin production
by enterohemorrhagic Escherichia coli 0157:H7.
Biocontr.
Akthar et al. 007
Sci. 5(1): 47-49.
Sakandamis P, Tsigarida E, Nichas GJE (2002). The effect of
oregano essential oil on survival/death of Salmonella
typhimurium in meat stored at 5°C under aerobic,
VP/MAP conditions. Food Microbiol. 19(1): 97-103.
Shan B, Cai YZ, Brooks JD, Corke H (2011). Potential
application of spice and herb extracts as natural
preservatives in cheese. J. Med. Food 14(3): 284-290.
Sinico C, De Logu A, Lai F, Valenti D, Manconi M, Loy G,
Bonsignore L, Fadda AM (2005). Liposomal incorporation
of Artemisia arborescens L. essential oil and in- vitro
antiviral activity. Eur. J. Pharm. Biopharm. 59(1): 161-
168.
Sokovic MD, Vukojevic J, Marin PD, Brkic DD, Vajs V, van
Griensven LJ (2009). Chemical composition of essential
oils of Thymus and Mentha species and their antifungal
activities. Molecules 14(1): 238-249.
Trombetta D, Castelli F, Sarpietro MG, Venuti V, Cristani M,
Daniele C, Saija A, Mazzanti G, Bisignano G (2005).
Mechanisms of antibacterial action of three
monoterpenes. Antimicrob. Agents Chemother. 49(6):
2474-2478.
Turina AV, Nolan MV, Zygadlo JA, Perillo MA (2006).
Natural terpenes: self-assembly and membrane
partitioning. Biophys. Chem. 122(2): 101-113.
Ultee A, Kets EP, Alberda M, Hoekstra FA, Smid EJ (2000).
Adaptation of the food-borne pathogen Bacillus cereus to
carvacrol. Arch. Microbiol. 174(4): 233-238.
Ultee E, Smid J (2001). Influence of carvacrol on growth and
toxin production by Bacillus cereus. Int. J. Food Microbiol.
64(3): 373-378.
Wagstaff A, Faulds D, Gona KL (1994). Acyclovir. A
reappraisal of its antiviral activity, pharmocokinetic
properties and therapeutic efficacy. Drugs 47(1): 153-
205.
Yoon HS, Moon SC, Kim ND, Park BS, Jeong MH, Yoo YH
(2000). Genistein induces apoptosis of RPE-J cells by
opening mitochondrial PTP. Biochem. Biophys. Res.
Commun. 276(1): 151-156.
Cite this article as: Akthar MS, Degaga B, Azam T (2014). Antimicrobial activity of essential oils
extracted from medicinal plants against the pathogenic microorganisms: A review. Issue Biol.
Sci. Pharm. Res. 2(1):001-007.