Trachyspermum ammi (L.) fruit essential oil influencing on membrane permeability and surface characteristics in inhibiting food-borne pathogens

This study was aimed to evaluate the anti-bacterial potential of the essential oil and extracts of Trachyspermum ammi fruits against food borne and spoilage bacteria. The chemical compositions of the oil were analyzed by GC-MS. Thirty compounds representing 91.39% of the total oil were identified. The extracellular ATP concentration, release of cell constituents and potassium ions from the bacterial cell were measured after treatment with essential oil of T. ammi at MIC concentration. The oil, and extracts of hexane, chloroform, ethyl acetate and methanol of T. ammi fruits displayed remarkable anti-bacterial effects against Bacillus subtilis ATCC 6633, Pseudomonas aeruginosa KCTC 2004, Salmonella typhimurium KCTC 2515, Enterobactor aerogens KCTC 2190 and Staphylococcus aureus ATCC 6538. The scanning electron microscopic studies also demonstrated inhibitory effect of the oil on the morphology of B. subtilis ATCC 6633 at the MIC concentration, along with the potential effect on cell viabilities of the tested bacteria.