In order to discover the virtues of untapped local plants, the essential oil (EO) of a local species (Carum montanum) has been evaluated for its antibacterial and anti-oxidative qualities. The EO was obtained by hydrodistillation by a Clevenger apparatus. This EO was screened for antibacterial activity against 11 ATCC Bacterial strains by agar diffusion method. MICs of the EO against the susceptible strains were determined by both macro and micro-dillution. The mechanism of action of the EO was determined on the susceptible strains by the time kill assay and the lysis experience. Anti-oxidative properties were studied by both free DPPH radical scavenging and reducing power techniques. B. cereus was the most sensitive strain with MIC of 55.5 μg/ml followed by K. pneumoniae (111 μg/ml). A remarkable decrease in the survival rate as well as in the absorbance at 260 nm was recorded, which suggest that the cytoplasm membrane is one of the targets of the EO. Anti-oxidative effect was concentration dependent and IC50 values was 1.09 ± 0.37 μg/ml by DPPH method and a reducing power dose-dependent. In conclusion, C. montanum EO showed potent antimicrobial and anti-oxidative activities and have acted on the cytoplasm membrane. These activities could be exploited mostly in food preservation.
