CHEMICAL COMPOSITION OF ESSENTIAL OILS FROM PANTELLERIA ISLAND AUTOCHTHONOUS AND NATURALIZED SPICES AND EVALUATION OF THEIR INDIVIDUAL AND COMBINED ANTIMICROBIAL ACTIVITIES

In this study, the antimicrobial activity of the essential oils (EOs) fromOriganum majorana L. and Rosmarinus officinalis L. growing inPantelleria (Sicily, Italy) were tested alone and in combination againstsome prokaryotic and eukaryotic food-borne pathogens. The chemicalcomposition of the EOs as well as the minimum inhibitory concentrations(MIC) against the most sensitive strains were also determined. Both EOsshowed interesting antimicrobial effects against all bacteria and yeaststested. MIC was in the range 1.25–2.50 µl/ml. Interestingly, O. majoranawas particularly rich in thymol acetate, while carvacrol was present at verylow percentages. Also R. officinalis EOs composition was different fromrosemary collected in different areas, as being particularly rich incaryophyllene. Furthermore, the antimicrobial activity of the combinationof O. majorana and R. officinalis EOs indicated their potential as foodbiopreservatives.