Mixture design of Origanum compactum, Origanum majorana and Thymus serpyllum essential oils: Optimization of their antibacterial effect

摘要

Several studies have revealed the efficiency of essential oils as natural antimicrobial agents in foods. However, limited reports describe the synergistic or antagonistic effects of their combinations. The aim of this study was to investigate the combined antibacterial effect of three Moroccan essential oils (Origanum compactum, Origanum majorana and Thymus serpyllum) and to predict the optimal combination using the mixture design approach coupled to microdilution assay, for the first time to our knowledge. The chemical composition of the oils under study was also explored.