17th International Conference on Fundamental and Applied Aspects of Physical Chemistry (Proceedings, Volume II) (2024) [P-03-P, pp. 681-684]
AUTHOR(S) / AUTOR(I): Marija Petrović 
, Danka Radić , Marina Jovanović and Tatjana Šolević Knudsen
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DOI: 10.46793/Phys.Chem24II.681P
ABSTRACT / SAŽETAK:
Essential oil obtained from aniseed (Pimpinella anisum L.) was investigated for its chemical composition and antimicrobial properties against some common food-born pathogens. According to GC-MS anlysis, eight compounds were identified and quantified in aniseed oil, representing 77.82 % of the total oil. The most abundant volatile compound contained in oil was trans-anethole, representing 61 % of the total identified compounds. γ-Himachalene, estragole, cis-anethole and α- himachalene were present in essential oil in several times lower concentrations. Concentrations between 0.12 mg/ml and 7.5 mg/ml were tested for antimicrobial properties. The minimum inhibitory concentration (MIC), as well as minimum lethal concentration (MLC) of the aniseed essential oil were determined by broth microdilution assay against six Gram-positive bacteria, seven Gram- negative bacteria strains and one yeast. The MICs and MLCs ranged from 0.12 mg/mL to 1.87 mg/mL, with Gram-positive bacteria being more sensitive to aniseed essential oil in comparison to Gram-negative bacteria.
KEYWORDS / KLJUČNE REČI:
ACKNOWLEDGEMENT / PROJEKAT:
This work was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (grant no 451-03-47/2023-01/200051).
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