Table of Contents
ISRN Pharmaceutics
Volume 2012, Article ID 591953, 6 pages
http://dx.doi.org/10.5402/2012/591953
Research Article

Chemical Composition and Antimicrobial Activities of Essential Oils from Nepeta cataria L. against Common Causes of Food-Borne Infections

1Center of Basic Research in Infectious Disease, Shiraz University of Medical Sciences, Shiraz 71348-45794, Iran
2Department of Horticultural Sciences, Faculty of Agriculture, Shiraz University, Shiraz 71441-65186, Iran
3Department of Parasitology and Medical Mycology, School of Medicine, Shiraz University of Medical Sciences, Shiraz 71348-45794, Iran
4Department of Medical Bacteriology and Virology, School of Medicine, Shiraz University of Medical Sciences, Shiraz 71348-45794, Iran

Received 27 March 2012; Accepted 22 April 2012

Academic Editors: C. V. Garcia and S. Raic-Malic

Copyright © 2012 Kamiar Zomorodian et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Nepeta cataria L. is traditionally consumed as a food additive. The effects of three different harvest stages of N. cataria essential oils (EOs) against most common causes of food-borne infections were evaluated by broth microdilution method as recommended by the Clinical and Laboratory Standards Institute (CLSI). The chemical composition of the EOs from N. cataria has been analyzed by gas chromatography/mass spectrometry (GC/MS). The analysis of the EOs indicated that 4a-α,7-α,7a-β-nepetalactone (55–58%) and 4a-α,7-β,7a-α-nepetalactone (30–31.2%) were the major compounds of the EOs at all developmental stages. The results showed that the tested EOs exhibited antimicrobial activities against the food-borne pathogens at concentrations of 0.125–2 μL/mL. Based on these results, the EO of N. cataria can possibly be used in food products as a natural preservative agent.