Comparative Evaluation of Phytochemical, Antioxidant, and Antibacterial Properties from the Essential Oils of Four Commonly Consuming Plants in Iran

Authors

  • A. Jebelli Javan Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
  • B. Tepe Department of Molecular Biology and Genetics, Faculty of Science and Literature, Kilis 7 Aralık University, 79000Kilis, Turkey
  • H. Keshavarzi School of Veterinary Medicine, Shiraz University, Shiraz, Iran
  • M. Aminzare Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
  • M. Hashemi Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
  • M. Raeisi Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
  • M. Sadeghi Environmental Health Research Center, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran
  • M. Mirahahidi Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
  • T. Jahani Faculty and Research Institute of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Abstract:

Background: This study aimed at investigation of the chemical composition, antimicrobial activity, and antioxidant properties of clove, cumin, origanum, and anise Essential Oils (EOs). Methods: Chemical compositions of the EOs were identified using Gas Chromatography/Mass Spectrometry (GC/MS). The antibacterial activities of EOs against four important food-borne bacteria were assessed by disc diffusion, agar well diffusion, and broth micro-dilution assays. Evaluation of antioxidant properties of the EOs was carried out by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, &beta;-carotene-linoleic acid bleaching test, and total phenolic contents as well. Statistical analysis of data was performed using SPSS, Inc, Chicago, IL software. Results: Eugenol (69.26%) was the main constituents of studied EOs. Although, all five tested bacteria were sensitive to EOs, but Bacillus cereus and Escherichia coli had the highest and lowest susceptibility to the antibacterial activity of EOs (p<0.05), respectively. Remarkable antioxidant capacity was observed in all EOs; however, clove EO had the highest antioxidant properties (p<0.05). Conclusion: Clove, cumin, origanum, and anise EOs could be regarded as potential sources of natural antioxidant and antimicrobial agents in Iranian food industries and the best results was belonged to clove EO. &nbsp;

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volume 3  issue 3

pages  107- 113

publication date 2016-09

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