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mljgoums 2019, 13(2): 1-7 |
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Raeisi M, Ghorbani Bidkorpeh F, Hashemi M, Tepe B, Moghaddam Z, Aman Mohammadi M et al . Chemical Composition and Antibacterial and Antioxidant Properties of Essential Oils of Zataria multiflora, Artemisia deracunculus and Mentha piperita. mljgoums 2019; 13 (2) :1-7
URL: http://mlj.goums.ac.ir/article-1-1168-en.html
URL: http://mlj.goums.ac.ir/article-1-1168-en.html
Mojtaba Raeisi1 
, Fatemeh Ghorbani Bidkorpeh2 , Mohammad Hashemi3 , Bektas Tepe4 , Zahra Moghaddam5 , Masoud Aman Mohammadi6 , Seyyed Mohammad Ali Noori 7
, Fatemeh Ghorbani Bidkorpeh2 , Mohammad Hashemi3 , Bektas Tepe4 , Zahra Moghaddam5 , Masoud Aman Mohammadi6 , Seyyed Mohammad Ali Noori 7
1- Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
2- Department of Pharmaceutics, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
3- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
4- Department of Molecular Biology and Genetics, Faculty of Science and Literature, Kilis 7 Aralik University, 79000 Kilis, Turkey
5- Medical Education Unit, Shahid Sayad Shirazi Medical Education Center, Gorgan, Iran
6- Department of Food Science and Technology, Faculty of Food Science and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
7- Department of Food and Drug Control, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran ,sma.noori@gmail.com
2- Department of Pharmaceutics, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
3- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
4- Department of Molecular Biology and Genetics, Faculty of Science and Literature, Kilis 7 Aralik University, 79000 Kilis, Turkey
5- Medical Education Unit, Shahid Sayad Shirazi Medical Education Center, Gorgan, Iran
6- Department of Food Science and Technology, Faculty of Food Science and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
7- Department of Food and Drug Control, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran ,
Abstract: (9594 Views)
ABSTRACT
Background and objectives: Utilization of essential oils instead of chemical preservatives has received significant attention in recent years. The present study aims to evaluate chemical composition and antibacterial and antioxidant properties of essential oils of Zataria multiflora, Artemisia deracunculus and Mentha piperita.
Methods: Chemical profile of the essential oils was analyzed by gas chromatography/mass spectrometry. The microwell dilution and agar disk diffusion methods were used to evaluate the antibacterial properties of the essential oils. Total phenolic content, β-carotene-linoleic acid bleaching test and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays were carried out to determine the antioxidant properties.
Results: Menthol (39.18%) and mentone (21.64%) were the main components of the essential oil of M. piperita, while estragol (34.75%) and limonene (15.72%) were the major components of the essential oil of A. dracunculus. The main components of the essential oil of Z. multiflora were carvacrol (36.81%) and thymol (33.04%). The essential oils of M. piperita and Z. multiflora showed greater antimicrobial effects. Moreover, Z. multiflora showed the greatest antioxidant activity among the essential oils. The total phenolic content of Z. multiflora was 228.14±0.45 mg gallic acid equivalent/g.
Conclusion: Given their favorable antioxidant and antimicrobial properties, the essential oils of Z. multiflora, A. deracunculus and M. piperita can be used as natural food preservatives.
Keywords: Zataria multiflora, Artemisia deracunculus, Mentha piperita, antibacterial effect, antioxidant effect.
Background and objectives: Utilization of essential oils instead of chemical preservatives has received significant attention in recent years. The present study aims to evaluate chemical composition and antibacterial and antioxidant properties of essential oils of Zataria multiflora, Artemisia deracunculus and Mentha piperita.
Methods: Chemical profile of the essential oils was analyzed by gas chromatography/mass spectrometry. The microwell dilution and agar disk diffusion methods were used to evaluate the antibacterial properties of the essential oils. Total phenolic content, β-carotene-linoleic acid bleaching test and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays were carried out to determine the antioxidant properties.
Results: Menthol (39.18%) and mentone (21.64%) were the main components of the essential oil of M. piperita, while estragol (34.75%) and limonene (15.72%) were the major components of the essential oil of A. dracunculus. The main components of the essential oil of Z. multiflora were carvacrol (36.81%) and thymol (33.04%). The essential oils of M. piperita and Z. multiflora showed greater antimicrobial effects. Moreover, Z. multiflora showed the greatest antioxidant activity among the essential oils. The total phenolic content of Z. multiflora was 228.14±0.45 mg gallic acid equivalent/g.
Conclusion: Given their favorable antioxidant and antimicrobial properties, the essential oils of Z. multiflora, A. deracunculus and M. piperita can be used as natural food preservatives.
Keywords: Zataria multiflora, Artemisia deracunculus, Mentha piperita, antibacterial effect, antioxidant effect.
Keywords: Zataria multiflora, Artemisia deracunculus, Mentha piperita, antibacterial effect, antioxidant effect.
Research Article: Original Paper |
Subject:
Biochemistry
Received: 2018/12/30 | Accepted: 2018/12/30 | Published: 2018/12/30 | ePublished: 2018/12/30
Received: 2018/12/30 | Accepted: 2018/12/30 | Published: 2018/12/30 | ePublished: 2018/12/30
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