Chemical Composition and Antibacterial Potential of Artemisia arborescens L. Essential Oil M. Militello • L. Settanni • A. Aleo • C. Mammina • G. Moschetti • G. M. Giammanco • M. Amparo Bla `zquez • A. Carrubba Received: 3 November 2010 / Accepted: 17 December 2010 / Published online: 25 December 2010 Ó Springer Science+Business Media, LLC 2010 Abstract This study was undertaken to characterize the essential oil (EO) of Artemisia arborescens growing wild in Sicily. EO, extracted by steam distillation, was exam- ined for its chemical composition and for its capability to inhibit some food-borne pathogen bacteria. A total of 43 compounds (13 monoterpene hydrocarbons, 14 oxygenated monoterpenes, 10 sesquiterpene hydrocarbons, three oxy- genated sesquiterpenes and less amount of other three compounds), which account 93.73% of the total oil, were identified by gas chromatography and gas chromatogra- phy–mass spectrometry. Oxygenated monoterpenes (57.32%) constituted the main fraction, with b-thujone as the main compound (45.04%), followed by the sesquiter- pene hydrocarbon chamazulene (22.71%). Undiluted EO showed a large inhibition spectrum against strains of Lis- teria monocytogenes (34 out of 44), whilst it was ineffec- tive against enterobacteria and salmonellas. The minimum inhibition concentration (MIC) was evaluated for the two most sensitive strains (L. monocytogenes 186 and 7BO) at two cellular concentrations (10 6 and 10 7 CFU ml -1 ). The lowest MIC (0.625 ll ml -1 , dilution of oil with acetone) was found for strain L. monocytogenes 186 at 10 6 CFU ml -1 . Introduction In recent years, consumers have become particularly aware of the health concerns regarding food additives. ‘‘Natural’’ and ‘‘traditional’’ foods, processed without any added chemical preservative, are becoming more and more attractive [42]. When chemical preservatives are used, the low levels used to avoid health implications expose the food-makers to a risk of poor stability and microbial con- tamination of the final products, since several microor- ganisms (pathogens and spoilage agents) may acquire a resistance [47]. In particular, the emergence of pathogens, which are resistant to classical preservatives, has deter- mined an urgent necessity for alternative antimicrobial agents. Several compounds found in plants, which have long been used as natural agents for food preservation [38], are generally well accepted. Amongst these naturally occurring compounds, essential oils (EOs) and extracts of various species of edible and medicinal plants, herbs and spices are considered by the food industry because of their antimi- crobial potential. The aptitude of EOs to inhibit the growth of certain microorganisms is of paramount importance, particularly, when it is expressed against food-borne pathogens. Several microorganisms, especially bacteria, are responsible for food-associated diseases. One of the major microbial threats to the food safety in the past two decades is represented by the Gram-positive M. Militello Á A. Carrubba Dipartimento di Agronomia Ambientale e Territoriale (DAAT), Facolta ` di Agraria, Universita ` di Palermo, Viale delle Scienze, 90128 Palermo, Italy L. Settanni (&) Á G. Moschetti SENFIMIZO Department, Section of Phytopathology and Agricultural Microbiology, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy e-mail: luca.settanni@unipa.it A. Aleo Á C. Mammina Á G. M. Giammanco Department of Health Promotion Sciences, ‘‘G. D’Alessandro’’ University of Palermo, Palermo, Italy M. A. Bla `zquez Departamento de Farmacologia, Facultat de Farma `cia, Universitat de Vale `ncia, Avda Vicent Andre ´s Estelle ´s s/n Burjassot, 46100 Valencia, Spain 123 Curr Microbiol (2011) 62:1274–1281 DOI 10.1007/s00284-010-9855-3