Chemical composition, antioxidant and antimicrobial activities of the essential oil of Illicium verum

In recent years, a concern has been expressed about the impact of antibiotics and synthetic antioxidants, which are used to inhibit microbial growth retard fat oxidation in foods. addition, antibiotic resistance presents serious menace human environmental ecosystems. This led food industry use natural resources such as essential oils preparation foods, this forming their sensory profile increasing preservation time there. The objective work is determine chemical composition evaluate antibacterial antioxidant activity oil Illicium verum. yield extracted by hydro distillation 4.13%. from dried fruits verum was studied gas chromatography coupled with mass spectrometry (GC GC/MS). Twenty-eight constituents, representing 99.74% were identified. major compounds are: trans-anethole (83.46%), D-Limonene (4.56%), Estragole (3.47%) Linalool (1.07%). Antioxidant determined DPPH assay. showed low IC50= 286.19 ± 7.4 mg/mL, compared Ascorbic acid 0.09 0.01 mg/mL. effect tested against six microorganisms, Staphylococcus aureus most sensitive an MIC 1/1000 (v/v), followed epidermidis Enterobacter cloacae equal 1/100 (v/v).