Mojtaba Raeisi , Fatemeh Ghorbani Bidkorpeh , Mohammad Hashemi , Bektas Tepe , Zahra Moghaddam , Masoud Aman Mohammadi, Seyyed Mohammad Ali Noori ,
Volume 13, Issue 2 (Mar-Apr 2019)
Abstract
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.
Dr Mojtaba Raeisi, Dr Fatemeh Hooshmand, Dr Marziyeh Gheraati, Dr Masood Aman Mohammadi, Dr Negin Mehdinejad,
Volume 19, Issue 4 (7-2025)
Abstract
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.
