Chemical composition, antioxidative‎, antibacterial‎‎, and time-kill activities of some selected plant essential oils against foodborne pathogenic and spoilage organisms.

Essential oils (EOs) have been utilized as a growth inhibitor of microorganisms. This study was aimed to recognize the composition, antioxidative‎, antibacterial‎‎‎‎‎‎‎‎, and time-kill activities of , , ; and EOs against O157:H7, and . Gas chromatography-mass spectrometry was used to determine the chemical composition of EOs. Disc diffusion, minimum inhibitory concentration, minimum bactericidal concentration, and time-kill methods were used to determine the antibacterial ‎‎activity of EOs. The antioxidative ‎ activity of EOs were determined by 2, 20-diphenyl-1-picrylhydrazyl radical scavenging and ferric reducing antioxidative ‎ power methods. All EOs exhibited antibacterial ‎‎activity, however, EO was the most effective followed by EO The lowest antibacterial‎‎‎‎‎ activity was observed in EO. The most sensitive among tested bacteria to and EOs was O157:H7 and to ; and EOs were and , respectively and EOs were able to kill 85.00% and 80.00% of the O157: H7 and cells in 4 hr, respectively. The highest antioxidative ‎activity was observed in EO. The tested EOs showed the highest antioxidative ‎activity at a concentration of 2.00 g L. Ferric reducing antioxidant power value of , and was 2.01 ± 0.03, 1.47 ± 0.04, 1.01 ± 0.03, and 0.66 ± 0.34, respectively. High concentrations of tested EOs showed a decrease in antioxidative ‎ activity.