Essential oils of selected citrus fruits and spice plants as potential antibacterial and antibiofilm agents

Irma Mahmutović-Dizdarević, Nejra Bektaš, Šabanija Gazić, Anesa Jerković-Mujkić, Mirsada Hukić, Monia Avdić

Abstract


This study evaluates the antibacterial and antibiofilm properties of essential oils (EOs) from Citrus lemon (L.) Osbeck, lemon; Citrus reticulata Blanco, mandarine; Nigella sativa L., black cumin, and Foeniculum vulgare Mill., fennel, using the disk-diffusion, broth microdilution, and tissue culture plate methods on 11 bacterial strains, including the multidrug-resistant (MDR). Results showed that tested EOs exhibit antibacterial effects, that are stronger in Gram-positive bacteria. The widest inhibition zones were achieved with the black cumin EO against MDR Staphylococcus aureus. Values of the minimum inhibitory concentrations ranged from 250 to 750 µg/ml, while minimum bactericidal concentrations were 500-1000 µg/ml. Black cumin EO performed strong antibiofilm features, with the total elimination of the biofilm in the case of different S. aureus strains (including methicillin-resistant, MRSA), and Pseudomonas aeruginosa. All investigated EOs exhibited strain-specific and dose-dependent antibacterial and antibiofilm activity.


Keywords


bacterial biofilms, antibiofilm agents, essential oils, Citrus lemon (L.) Osbeck, Citrus reticulata Blanco, Nigella sativa L., Foeniculum vulgare Mill.

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