ارزیابی اثر کشندگی اسانس گیاهان Zingiber officinale، Aloysia citrodora وArtemisia dracunculus بر میزان بقای سویه های استاندارد گرم مثبت و منفی

Background and objectives: Historically, herbs and plants have been used for their therapeutic properties in the form of flavors and preservatives. Recently, the application of medicinal herbs has increased considering their numerous benefits and minimum side-effects. Treatment of bacterial infections is currently a major challenge in the healthcare systems across the world. The present study aimed to assess the bacterial effects of Zingiber officinale, Aloysia citrodora and Artemisia dracunculus essential oils on the survival of standard Gram-positive and Gram-negative bacterial strains. Methods: In the present experimental study, we evaluated the effects of Tarragon (A. dracunculus), Ginger (Z. officinale) and Lemon Beebrush (A. citrodora) essential oils on 6 strains of Staphylococcus aureus, Klebsiella spp, Salmonella typhimurium, Staphylococcus epidermidis, Proteus spp and Corynebacterium diphtheriae. The well-diffusion method was applied to assess the antibacterial properties of the essential oils. Moreover, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) tests were used to determine the bacterial and inhibitory concentrations of the extracts. Results: MIC and MBC results demonstrated that the ginger extract (0.125 mg/mL) had the most significant impact on Staphylococcus aureus, Salmonella typhimurium, and Staphylococcus epidermidis. Furthermore, tarragon extract (0.03125 mg/mL) had the most significant effect on Staphylococcus aureus, Proteus spp, and Corynebacterium diphtheriae. The antibacterial effects of these essential oils were not observed on other bacteria. Conclusion: Medicinal plants have long been used for their therapeutic properties. According to the results, ginger and tarragon extracts are effective combinations for the treatment of the infections caused by Gram-negative and Gram-positive bacteria.