Antibacterial activity of the Calendula officinalis L. essential oil on Escherichia coli

In developing countries, the risk of getting sick from eating food contaminated with Escherichia coli is very high. As a consequence of the multidrug resistance of this bacterium, a therapeutic alternative has been sought in the plant kingdom. The Objective of this research was to evaluate the antibacterial effect of pot marigold (Calendula officinalis) essential oil (EO) on the growth of E. coli. Design/Methodology/Approach: The antibacterial activity was determined using a Kirby-Bauer disk diffusion susceptibility test. A 90 to 60% dilution of EO generated 24 to 22 mm halos. The EO was subjected to a GC/MS analysis. The results showed that cadinene (53.8%) was the main constituent, followed by germacrene (22.5%). The minimum inhibitory concentration was 7 g mL1. Findings/Conclusions: C. officinalis EO can be considered as an option in the treatment against this enterobacteria.