Thu, Aug 14, 2025
Mojtaba Raeisi1 
, Fatemeh Hooshmand2 , Marziyeh Gheraati3 , Masood Aman Mohammadi4 , Negin Mehdinejad5
, Fatemeh Hooshmand2 , Marziyeh Gheraati3 , Masood Aman Mohammadi4 , Negin Mehdinejad5
1- Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran , m.raeisi2000@gmail.com
2- School of Medicine, Golestan University of Medical Sciences, Gorgan, Iran
3- Department of Traditional Medicine, School of Traditional Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
4- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
5- Student of Veterinary Medicine, Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran
2- School of Medicine, Golestan University of Medical Sciences, Gorgan, Iran
3- Department of Traditional Medicine, School of Traditional Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
4- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
5- Student of Veterinary Medicine, Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran
Abstract: (27 Views)
Background and Objectives:
The rise of antibiotic-resistant bacterial strains and increasing consumer demand for natural food preservatives have driven research into plant-based antimicrobial agents. Salix aegyptiaca L. (Musk Willow) has shown potential as a source of bioactive compounds, but its antibacterial properties remain underexplored. This study aims to investigate the chemical composition and antibacterial efficacy of essential oils extracted from the leaves and male inflorescence of S. aegyptiaca against key foodborne pathogens, including Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Salmonella enteritidis.
Methods:
Essential oils were extracted from S. aegyptiaca leaves and male inflorescence using hydrodistillation and analyzed through Gas Chromatography-Mass Spectrometry (GC-MS) to identify bioactive compounds. Antibacterial activity was evaluated using Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC), and diffusion methods (Agar Disk and Agar Well Diffusion).
Results:
GC-MS analysis revealed high concentrations of 1,4-Dimethoxybenzene, Citronellol, and Eugenol in leaf oil and Carvone in male inflorescence oil. The leaf oil exhibited stronger antimicrobial effects, with MIC values as low as 1250 µg/mL against S. aureus. Both oils showed limited efficacy against Gram-negative. S. aureus was the most susceptible strain, while E. coli displayed the highest resistance.
Conclusion:
The essential oils of S. aegyptiaca, particularly from the leaves, demonstrate notable antibacterial activity against common foodborne pathogens. These findings suggest their potential as natural food preservatives, offering an alternative to synthetic additives. Further research into their application in food systems and toxicological profiles is warranted to fully harness their benefits.
The rise of antibiotic-resistant bacterial strains and increasing consumer demand for natural food preservatives have driven research into plant-based antimicrobial agents. Salix aegyptiaca L. (Musk Willow) has shown potential as a source of bioactive compounds, but its antibacterial properties remain underexplored. This study aims to investigate the chemical composition and antibacterial efficacy of essential oils extracted from the leaves and male inflorescence of S. aegyptiaca against key foodborne pathogens, including Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Salmonella enteritidis.
Methods:
Essential oils were extracted from S. aegyptiaca leaves and male inflorescence using hydrodistillation and analyzed through Gas Chromatography-Mass Spectrometry (GC-MS) to identify bioactive compounds. Antibacterial activity was evaluated using Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC), and diffusion methods (Agar Disk and Agar Well Diffusion).
Results:
GC-MS analysis revealed high concentrations of 1,4-Dimethoxybenzene, Citronellol, and Eugenol in leaf oil and Carvone in male inflorescence oil. The leaf oil exhibited stronger antimicrobial effects, with MIC values as low as 1250 µg/mL against S. aureus. Both oils showed limited efficacy against Gram-negative. S. aureus was the most susceptible strain, while E. coli displayed the highest resistance.
Conclusion:
The essential oils of S. aegyptiaca, particularly from the leaves, demonstrate notable antibacterial activity against common foodborne pathogens. These findings suggest their potential as natural food preservatives, offering an alternative to synthetic additives. Further research into their application in food systems and toxicological profiles is warranted to fully harness their benefits.
Keywords: Salix aegyptiaca, Essential oil, Antibacterial activity, Foodborne pathogens, Natural preservative, Male inflorescence
Research Article: Research Article |
Subject:
Microbiology
Received: 2025/02/26 | Accepted: 2025/06/8
Received: 2025/02/26 | Accepted: 2025/06/8
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.