The Durability of Antimicrobial Effect of Leathers Finished with Oregano Oil

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E. Bielac
E. Marcinkowska
J. Sygula-Cholewinska


Essential oils introduced into raw materials in the technologicalprocess enable leather to gain antimicrobial properties. Theseproperties were examined toward microorganisms potentiallypathogenic to humans and causing biodegradation of leather.The article presents an assessment of antimicrobial activity ofcowhide lining leathers fatliquored with the addition of oreganooil at concentrations of 1% and 3% per leather weight after onemonth storage. Additionally, the durability of this activity forleathers with oregano oil at concentration of 3% was confirmedafter 12 months. Antimicrobial effect was tested according toPN-EN ISO 20645:2006 Textile fabrics – Determination ofAntibacterial Activity – Agar Diffusion Plate Test. Furthermore,to verify the results of antimicrobial durability of leathers withinone year after fatliquoring, the method according to ISO22196:2011 Measurement of antibacterial activity on plastics andother non-porous surfaces was used.Antimicrobial effect of finished leathers against bacteriaStaphylococcus aureus, Staphylococcus epidermidis, Escherichiacoli, yeast Candida albicans and filamentous fungusScopulariopsis brevicaulis was tested. The obtained resultsindicated that lining leathers enriched with oregano oil atconcentration of 3% per leather weight is characterized by itsgood and durable antimicrobial effect persisting even one yearafter adding oil into leather. The results presented in this paperis a continuation of previous studies on animal leather enrichingwith essential oils.

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