NEW PERSPECTIVES IN THE ANTIMICROBIAL POTENTIAL OF THYME AND OREGANO ESSENTIAL OILS

The present study investigates the antimicrobial activity of oregano (Origanum vulgare L.) and thyme (Thymus vulgaris L.) essential oils against seven clinically relevant microbial strains, including Gram-positive, Gram-negative bacteria, and Candida albicans.Using gas chromatography, the chemical composition of both oils was identified, with carvacrol being the major compound in oregano oil (81.20%) and thymol dominating thyme oil (41.84%).Minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) were determined.Oregano oil demonstrated stronger antimicrobial efficacy, particularly against Gram-negative strains such as E. coli and P. aeruginosa, while thyme oil showed higher potency against Gram-positive Bacillus spizizenii.The results confirm the potential use of these essential oils as natural antimicrobial agents, either alone or in combination with conventional antibiotics, contributing to combatting antimicrobial resistance and offering possible applications in medical and food preservation fields. RezumatAcest studiu a investigat activitatea antimicrobian a uleiurilor volatile de oregano (Origanum vulgare L.) i cimbru (Thymus vulgaris L.) asupra unui numr de apte tulpini microbiene relevante din punct de vedere clinic, incluznd bacterii Grampozitive, Gram-negative i Candida albicans.Compoziia chimic a celor dou uleiuri a fost determinat prin gazcromatografie, evideniindu-se carvacrolul ca principal compus n uleiul de oregano (81,20%) i timolul n uleiul de cimbru (41,84%).Au fost stabilite concentraiile minime inhibitorii (MIC) i concentraiile minime bactericide (MBC).Uleiul de oregano a prezentat o eficien antimicrobian superioar, n special mpotriva bacteriilor Gram-negative precum E. coli i P. aeruginosa, n timp ce uleiul de cimbru s-a dovedit mai eficient mpotriva bacteriei Gram-pozitive Bacillus spizizenii.