Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils

Int J Food Microbiol. 2002 Mar 25;74(1-2):101-9. doi: 10.1016/s0168-1605(01)00734-6.


Essential oils from dill (Anethum graveolens L.), coriander (seeds of Coriandrum sativum L.), cilantro (leaves of immature C. sativum L.) and eucalyptus (Eucalyptus dives) were separated into heterogeneous mixtures of components by fractional distillation and were analyzed by gas chromatography-mass spectroscopy. Minimum inhibitory concentrations against gram-positive bacteria, gram-negative bacteria and Saccharomyces cerevisiae were determined for the crude oils and their fractions. Essential oil of cilantro was particularly effective against Listeria monocytogenes, likely due to the presence of long chain (C6-C10) alcohols and aldehydes. The strength and spectrum of inhibition for the fractions often exceeded those determined in the crude oils. Mixing of fractions resulted in additive, synergistic or antagonistic effects against individual test microorganisms.

MeSH terms

  • Anethum graveolens
  • Anti-Bacterial Agents
  • Anti-Infective Agents / pharmacology
  • Coriandrum
  • Eucalyptus
  • Food Microbiology
  • Food Technology
  • Gas Chromatography-Mass Spectrometry
  • Gram-Negative Bacteria / drug effects*
  • Gram-Negative Bacteria / growth & development
  • Gram-Positive Bacteria / drug effects*
  • Gram-Positive Bacteria / growth & development
  • Microbial Sensitivity Tests
  • Oils, Volatile / analysis
  • Oils, Volatile / pharmacology*
  • Saccharomyces cerevisiae / drug effects*
  • Saccharomyces cerevisiae / growth & development


  • Anti-Bacterial Agents
  • Anti-Infective Agents
  • Oils, Volatile