ANTIOXIDANT AND ANTIBACTERIAL ACTIVITY OF LAURUS NOBILIS L ESSENTIAL OIL AGAINST ESCHERICHIA COLI ISOLATED FROM BEEF MINCEMEAT

The aim of this study is to highlight the antioxidant and antibacterial activity against Escherichia coli isolated from beef mincemeat of Laurel leaves (Laurus nobilis L) essential oil (EO).The Laurel leaves samples were collected from Laurel trees in several areas within Tripoli city, Libya.Beef mincemeat samples were collected from forty Butchers' shops located within Tripoli.E. coli was isolated from beef mincemeat samples, and identified by cultural, microscopical and biochemical tests.Antioxidant activity was measured by two different methods.Also antibacterial effect against E. coli, were measured using the disc diffusion method and compared with Gentamicin, as a reference antibiotic, addition the synergistic effect of the extract with Gentamicin against E. coli.The results of L. nobilis EO antioxidant activity two complementary antioxidant tests showed high effectiveness as an antioxidant, with no significant differences between the two methods.All the beef mincemeat samples were contaminated by E. coli (100%), antibacterial activity results revealed that the inhibition zone for EO extract was between (13-22) and (12-22) mm for 100% and 50% concentrations, with average 17.1 and 15.5 mm respectively; also it had been found increased effectiveness of the Gentamicin antibiotic against E. coli when its synergistic with EO extract 25.32 mm.