evaluation of antibacterial effects of dill (anethum graveolens l.) essential oil in the presence of butylated hydroxyanisole and ethylenediaminetetraacetic acid

In recent years, investigating the antimicrobial effects of plant essential oils (eos) in the presence of other food preservatives has been considered by researchers (1-3). in this study, the antibacterial effects of dill eo alone and in combination with ethylenediaminetetraacetic acid (edta) and butylated hydroxyanisole (bha) on staphylococcus aureus, listeria monocytogenes, escherichia coli and salmonella typhimurium were studied. antimicrobial susceptibility tests were performed using disk diffusion and broth microdilution minimal inhibitory concentration testing methods. dill eo showed antibacterial effects on the tested bacteria except for l. monocytogenes. the combination of dill eo with edta and bha significantly increased the antibacterial properties of dill eo on s. aureus (p ˂ 0.05). however, the combination of dill eo with edta and bha did not enhance the antibacterial effects of dill eo on s. typhimurium. the combination of dill eo with edta significantly increased the antibacterial properties of dill eo on l. monocytogenes (p ˂ 0.05), however, such an effect was not observed in its combination with bha. the combination of dill eo with edta significantly increased the antibacterial properties of dill eo on e. coli (p ˂ 0.05), however, such an effect was not observed in its combination with bha. it could be concluded that dill eo had antibacterial effects and its antibacterial effects were increased significantly in combination with edta. therefore, the combination of dill eo with edta in different food systems is suggested.