Chemical Composition and Antioxidant Properties and Antimicrobial Effects of Satureja bachtiarica Bunge and Echinophora platyloba DC. Essential Oils Against Listeria monocytogenes

Satureja bachtiarica Bunge and Echinophora platyloba DC. are two important indigenous medicinal plants of Iran with high antimicrobial and antioxidant effects. The existing examination was done to assess the chemical composition and antioxidant and antibacterial properties of S. bachtiarica and E. platyloba essential oils against Listeria monocytogenes. Aerial parts of plants were collected and their essential oil were extracted using the water distillation method (Clevenger apparatus). Chemical components were analyzed using the GC-MS. Total phenolic and flavonoid components and DPPH radical scavenging effects of essential oils were analyzed. Antibacterial effects were assessed using the disk diffusion and MIC and MBC values were assessed by the micro broth dilution. Carvacrol (۳۱.۲۵%), thymol (۲۳.۵۰%) and o-cymene (۱۳.۸۷%) were the most frequently identified chemical components in S. bachtiarica. Ocimene (۴۴.۱۵%), α-phellandrene (۱۶.۸۰%) and γ-terpinene (۸.۵۲%) were the most frequently identified chemical components in the E. platyloba. DPPH radical scavenging effects of S. bachtiarica and E. platyloba were ۷۶.۷۲ ± ۲.۵۲% and ۶۴.۲۱ ± ۲.۱۱%, respectively. TPC of S. bachtiarica and E. platyloba were ۸۸.۳۳ ± ۱.۶۹and ۳۰.۰۵ ± ۱.۱۴ (mg GAE per ۱۰۰ g dw), respectively. TFC of S. bachtiarica and E. platyloba were ۲۰.۶۳ ± ۱.۲۴ and ۱۷.۲۸ ± ۱.۰۷ (mg quercetin per ۱۰۰ g dw), respectively. Antibacterial effects of S. bachtiarica and E. platyloba essential oils were dose-dependent (P<۰.۰۵). S. bachtiarica (۴۰ mg/mL) had the highest diameter of the growth inhibition zone (۲۳.۶۴ ± ۰.۳۵ mm). MICs and MBCs of S. bachtiarica and E. platyloba essential oils were ۵ and ۲۰ and ۱۰ and ۴۰ mg/mL, respectively. Both plants are suitable candidate as food preservatives.

Keywords:

Satureja bachtiarica , Echinophora platyloba , Chemical compositions , Antimicrobial effects , Antioxidant effects