Chemical composition, antioxidative, antibacterial, and time-kill activities of some selected plant essential oils against foodborne pathogenic and spoilage organisms
Publish place: Veterinary Research Forum، Vol: 11، Issue: 4
Publish Year: 1399
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:
JR_VRFAN-11-4_007
تاریخ نمایه سازی: 25 آبان 1402
Abstract:
Essential oils (EOs) have been utilized as a growth inhibitor of microorganisms. This study was aimed to recognize the composition, antioxidative, antibacterial, and time-kill activities of Origanum vulgare, Zataria multiflora, Syzygium aromaticum; and Cinnamomum verum EOs against Listeria monocytogenes, Escherichia coli O۱۵۷:H۷, Shewanella putrefaciens and Pseudomonas fluorescens. Gas chromatography-mass spectrometry was used to determine the chemical composition of EOs. Disc diffusion, minimum inhibitory concentration, minimum bactericidal concentration, and time-kill methods were used to determine the antibacterial activity of EOs. The antioxidative activity of EOs were determined by ۲, ۲۰-diphenyl-۱-picrylhydrazyl radical scavenging and ferric reducing antioxidative power methods. All EOs exhibited antibacterial activity, however, Z. multiflora EO was the most effective followed by O. vulgare EO. The lowest antibacterial activity was observed in C. verum EO. The most sensitive among tested bacteria to Z. multiflora and O. vulgare EOs was E. coli O۱۵۷:H۷ and to S. aromaticum; and C. verum EOs were S. putrefaciens and P. fluorescens, respectively. Z. multiflora and O. vulgare EOs were able to kill ۸۵.۰۰% and ۸۰.۰۰% of the E. coli O۱۵۷: H۷ and S. putrefaciens cells in ۴ hr, respectively. The highest antioxidative activity was observed in Z. multiflora EO. The tested EOs showed the highest antioxidative activity at a concentration of ۲.۰۰ g L-۱. Ferric reducing antioxidant power value of Z. multiflora, O. vulgare, S. aromaticum and C. verum was ۲.۰۱ ± ۰.۰۳, ۱.۴۷ ± ۰.۰۴, ۱.۰۱ ± ۰.۰۳, and ۰.۶۶ ± ۰.۳۴, respectively. High concentrations of tested EOs showed a decrease in antioxidative activity.
Keywords:
Antibacterial activity , Antioxidative assay , Essential oil , Minimum bactericidal concentration , Minimum inhibitory concentration
Authors
Maryam Torabian Kakhki
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
Naser Sedaghat
Department of Food Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
Mohammad Mohsenzadeh
Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
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