Comparison of antimicrobial activities of oregano, lavender, sage, anise and clove extracts obtained by supercritical fluid carbon dioxide extraction and essential oils obtained by hydrodistillation

The aim of the study was to compare the extraction yields, chemical compositions and antimicrobial activities of essential oils obtained by hydrodistillation (HD) and volatile extracts obtained by supercritical fluid extraction extraction (SFE) from oregano (Origanum onites), lavender (Lavandula angustifolia), sage (Salvia officinalis), anise (Pimpinella anisum) and clove (Syzygium aromaticum). Essential oil compounds (EOCs) of the obtained materials from both techniques (HD and SFE) were determined by GC-MS/FID. Agar well diffusion method was used for the determination of antimicrobial activities on five different foodborne microorganisms (Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli Enterococcus faecalis and Klebsiella pneumoniae). According to the results; extraction yields of SFE were found to be higher than HD for all tested aromatic plants. Active ingredient ratios (carvacrol, camphor, anethole, eugenole and linalol) varied depending on the extraction methods. SFE extracts were higher antimicrobial activity than HD essential oils, except clove extract on E. faecalis.