Investigation some of the chemical and antimicrobial properties of laurus nobilis essential oil

Dry leaf of trees, their powder and essential oil are used as flavoring agents in the food industry, and due to their antimicrobial and antioxidant properties, they increases the shelf life of food. The aim of this research is to investigate the chemical and antimicrobial properties of bay leaf essential oil. Extraction of essential oils was done by clevenger method. The results showed that the amount of carbohydrate, total fat and protein in the leaves were 2.93, 6.51 and 6.33 grams per 100 grams of dry matter, respectively, and antioxidant activity, total phenol and flavonoid content of the prepared essential oil, respectively, with IC50 of the number is 0.91 micrograms per milliliter, 0.65 m/g of gallic acid and 0.07 m/g of quercetin. The results of GC-MS showed that the main components of the essential oil include cineole (33.63 %), camphene (19.76 %), eugenol (11.73 %), terpineol (5.30 %), alphapinene (45.45 %.), Sabnin (3.42%), alpha-terpineol (0.45%) and methyl eugenol (0.33%). The evaluation of the antimicrobial activity of laurus nobilis essential oil indicates that the produced essential oil had antimicrobial activity against Staphylococcus aureus with a halo diameter of 14.60 ± 0.47 mm, while it was effective against Escherichia coli and Salmonella bacteria, respectively. It had less effect with halo diameter of 10.60 ± 0.47 and 9.60 ± 0.47 mm.