Showing 9 results for Essential Oil
M Raeisi, H Tajik, J Aliakbarlu,
Volume 6, Issue 2 (10-2012)
Abstract
Abstract
Background and objectives: The presence of pathogenic bacteria and the factors causing food spoilage are the great challenge for public health. Attention to natural additives instead of chemical preservatives resulted in conducting several studies on plant essential oil and extracts. We aimed at evaluating the antibacterial effect of carboxymethyl cellulose coating enriched by Zataria multiflora essential oil and grape seed extract on rainbow trout meat.
Material and methods: In this study, two concentrations of Zataria multiflora essential oil (1% and 2%) and two concentrations of grape seed extract (0.5% and 1%) were used both alone and in combination with Carboxymethyl cellulose coating. Antibacterial effect of these treatments was evaluated by enumeration of bacteria in special culture media.
Results: The results obtained in this study demonstrate that Zataria multiflora essential oil in combination with grape seed extract significantly can decrease the number of bacteria and delay the spoilage of the samples (p<0.05).
Conclusion: Coating enriched by Zataria multiflora and grape seed extract can properly delay the growth of spoilage microorganisms and prolong the shelf life of meat products.
Key words: Carboxymethyl cellulose coating, Zataria multiflora essential oil, Grape seed extract, Microbial flora
S Ahmady- Asbchin, A Nasrolahi Omran, N Jafari, Mj Mostafapour, S.m Kia,
Volume 6, Issue 2 (10-2012)
Abstract
Abstract
Background and Objectives: Concurrent with the development of new chemical drugs and antibiotics, their harmful effects are gradually emerged. Due to lack of harmful effects, herbal medicines have been used in the pharmaceutical industry. The aim of this study was the use of lavender essential oil as an herbal medicine for the replacement of antibiotics and chemicals.
Material and Methods: In this study, the plant essential oil was isolated by drying and distillation method using Clevenger apparatus. The antibacterial effect of this plant was evaluated by using disc diffusion method and successive dilutions. In order to control the standard of the method, antibiotic discs and standard bacterial strains were used.
Results: Based on the results, Proteus mirabilis and Enterococcus faecalis are , respectively , the most sensitive and most resistant bacteria to dilutions of 1, 1/2 and 1/4. Escherichia coli and Enterococcus faecalis, respectively, are the most sensitive and most resistant bacteria to the dilution of 1/8, 1/16, 1/32 and 1/64. MIC and MBC methods also show that all bacteria have the same minimum inhibitory and fatality concentrations except Enterococcus faecalis with minimum inhibitory concentration of 16/1 and minimum concentration fatality of 8/1. Evaluating the results of the disk diffusion method with antibiotic discs, we can observe the better effect of this plant in comparison with gentamicin and streptomycin discs on the growth of five strains of Staphylococcus aureus ATCC1885, Staphylococcus epidermidis ATCC 2405, Enterococcus faecalis ATCC2321, Escherichia coli ATCC 1652 and Proteus mirabilis ATCC 2601.
Conclusion: the essential oil of Lavender can be used instead of chemical drugs to treat bacterial infections.
Keywords: Lavandula, Anti-bacterial effects, Essential oils, Bacterium
N Naghsh, Z Nikbakht, M Doudi,
Volume 7, Issue 5 (2-2014)
Abstract
Abstract
Background and Objective: the plants with the less side effects and drug resistance have been used worldwide. In this study, we compared the inhibitory effects of nanocopper and essential oil of Melissa officinalisL.a on E.coli and S.mutans in In Vitro condition.
Material and Methods: for studying diameter of inhibitory zone, disk agar diffusion method was used. Then, antibacterial effects of these substances were evaluated by treating them for 24 hours in Nanocopper particles (concentration of 100 and 500 ppm) and essential oil (12.5% to 100%), and analyzed by ANOVA.
Results: twenty-four hours after treatment, nanocopper had no inhibitory effect on these bacteria. However, the diameter of inhibitory zone for E.coli and S.mutans was 31.30±0.13mm and 16.30±0.13mm, respectively. There was not any synergistic effect between different concentrations of this plant and 500ppm of nanocopper after 24 hours of treatment on E.coli. But for S. Mutans, the diameter of inhibitory zone for mixture of 50% & 25% essential oil and 500ppm concentration of nanocupper was increased significantly compared to only essential oil (p=0.001,p=0.01).
Conclusion: based on the findings, nanocopper particles and essential oil of Melissa officinalis L.a have not any synergic effects on E.coli, but with some concentrations of this plant the reverse is true on S.mutans.
Keywords: Essential Oil of Melissa Officinalis, Nanocopper Particles, E.Coli, S.Mutans
Mohammadpourkanzaq, H, Noroozi, M, Mahmoudi, R, Mohammadpoorasl, A, Zavoshy, R, Asadinadari, M,
Volume 9, Issue 2 (7-2015)
Abstract
Background and Objective: It has been proved that plant essential oils have antimicrobial effects. Stachys Lavandulifolia Vachl is a medicinal plant growing wild in many parts of Iran, and is used as a brewed drink to treat some diseases.
Material and Methods: Aerial parts of Stachys lavandulifolia Vachl at flowering were collected from the Sabalan mountainous area of Ardabil and its essential oil was extracted using a Clevenger-type apparatus. A GC/MS machine was used to identify the chemical constituents of this Essential oil. We used microdilution method to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Essential oil against Listeria Monocytogenes ATCC19118 bacteria.
Result: Sixteen chemical compounds were identified in this essential oil. Of these, γ-terpinene (28%), Phenol (18.16%), Myrcene (17.87%), and α-Pinen (12.7%) were the major ones. The MIC and MBC of the essential oil for Listeria Monocytogenes bacteria were 600 and 2400 ppm, respectively.
Conclusion: Results showed that the Monoterpene and Sesquiterpene groups are the main constituents of this essential oil having bactericidal effects against Listeria Monocytogenes bacteria.
Keywords: Essential Oil, Stachys Lavandulifolia, Listeria Monocytogenes
Maryam Mohajerani , Afsane Aghaei ,
Volume 10, Issue 1 (1-2016)
Abstract
Abstract
Background and objective: Peroxidases catalyze protein oxidation and lipid peroxidation. The activity of these enzymes in nerve cells is involved in causing disorders such as Alzheimer's and Parkinson's disease. This study investigated the effect of Citrus aurantium, Foeniculum vulgare and Rosmarinus officinalis essential oils on activity of peroxidase enzyme.
Methods: All three medicinal plants were dried at room temperature. Their essential oil was extracted by steam distillation using a Clevenger apparatus. Optimal reaction conditions were determined in the presence of hydrogen peroxide and guaiacol as substrate and hydrogen donor, respectively. Enzyme kinetics of zucchini peroxidase were evaluated by increasing the amount of essential oils in optimal reaction conditions. Enzyme reaction rate for each of the essential oils and the Km and Vmax values were determined.
Results: The results indicated concentration-dependent effect of the extracted essential oils on enzyme kinetics at optimum temperature of 50 °C and optimal pH of 6.5. The essential oil of Citrus aurantium had non-competitive inhibitory effects on the enzyme with Km of 6.25 mM, while the enzyme’s Vmax significantly reduced by increasing the concentration. Foeniculum vulgare showed mixed inhibition effect with Km of 7.14 mmol per 20 μl of the essential oil, but had a decreasing effect on the Vmax in smaller amounts. Finally, Rosmarinus officinalis showed activating effects by reducing the Km to 4-5.88 mM.
Conclusion: The essential oils of Citrus aurantium and Foeniculum vulgare are inhibitors of the peroxidase enzyme and can be further studied as natural herbal medicines.
Soghra Valizadeh , Razzagh Mahmodi , Tayebeh Fakheri , Farzad Katiraie , Vahide Rahmani,
Volume 10, Issue 1 (1-2016)
Abstract
Abstract
Background and Objective: The aim of this study was to determine the chemical composition, antibacterial and antifungal effects of Thymus vulgaris and Cuminum Cyminum essential oils against foodborne pathogens and Candida species in vitro.
Methods: The essential oils were extracted from the aerial parts of Thymus vulgaris and dried Cuminum Cyminum seeds using a Clevenger apparatus for 3 hours. Analysis of the essential oils’ constituents was performed using gas chromatography-mass spectrophotometry. The antibacterial activity of Cuminum Cyminum essential oil and essential oil of Thymus vulgaris against Bacillus cereus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium were evaluated in agar culture medium. The minimum inhibitory concentration (MIC) of these essential oils against fungal strains of Candida albicans, C. tropicalis, C. parapsilosis and C. dubliniensis was measured.
Results: Thymol (64.45%) and cuminaldehyde (29.02%) were the main components of the essential oil of Thymus vulgaris and Cuminum Cyminum, respectively. The largest inhibition zone diameter in the essential oils of Thymus vulgaris and Cuminum Cyminum in the agar disk diffusion method was related to B. cereus with 30 and 21 mm diameter, respectively. The largest growth inhibition zone diameter by the essential oil of Thymus vulgaris in the well diffusion method was 21 mm and against B. cereus. The MIC of essential oil of Thymus vulgaris in the microdilution method was 0.09% against all the four Candida strains. The MIC of Cuminum Cyminum essential oil against strains of C. albicans and C. tropicalis was 0.39%, while it was found as 0.19% against C. parapsilosis and C. dubliniensis.
Conclusion: In this study, Cuminum Cyminum essential oil and essential oil of Thymus vulgaris show suitable inhibitory effects against the growth of bacteria using well and disk diffusion methods. Regarding the antifungal effects, the MIC of essential oil of Thymus vulgaris is lower than the Cuminum Cyminum essential oil, which indicates the higher antifungal activity of the essential oil of Thymus vulgaris. This study has raised the possibility of using these essential oils as suitable antimicrobial compounds and alternatives for chemical preservatives in the food industry.
Ali Mohammadi , Maryam Hashemi , Masoud Hosseini ,
Volume 10, Issue 2 (3-2016)
Abstract
Background and Objective: Considering the increasing tendency of public towards green consumption and the dangers of artificial additives, this study aimed to assess antibacterial activity of essential oils of Cinnamomum zeylanicum, Mentha piperita L., Zataria multiflora Boiss and Thymus vulgaris against three important pathogenic and spoilage bacteria (Pseudomonas fluorescens, Erwinia carotovora and Escherichia coli).
- After obtaining the essential oils from Magnolia Co., their antimicrobial activity was assessed using broth microdilution method by determining the minimum inhibitory concentration (MIC50, MIC90) and minimum bactericidal concentration (MBC). All experiments were performed in triplicate and the data were analyzed using the GraphPad software and Duncan's new multiple range test.
- All essential oils showed antimicrobial activity in a concentration-dependent manner. Increasing the concentration of essential oils from 0.01% to 4% (v/v) significantly enhancing the antibacterial activity. The statistical calculations and comparison of data showed that the essential oils of C. zeylanicum and Z. multiflora performed better compared to the other two essential oils, due to having lower values of MIC50 (≤0.1%), MIC90 (≤0.4%) and MBC (≤1%) (P <0.05).
- Considering the high antimicrobial activity of essential oils of C. zeylanicum and Z. multiflora, they can be used as effective food additives with fewer side effects. However, further studies are being conducted on the effectiveness of essential oils on the growth of other microorganisms and their results will be published soon.
- Essential Oils, Antimicrobial, Pathogenic Bacteria, Cinnamomum Zeylanicum, Zataria Multiflora Boiss.
Jila Asghari , Sanaz Sadani , Ezzatollah Ghaemi , Mohsen Mazaheri Tehrani ,
Volume 10, Issue 3 (5-2016)
Abstract
ABSTRACT
Background and Objective: Lavandula stoechas is a species of native and permanent plants in Golestan province that belongs to the family Lamiaceae. L. stoechas has been used in traditional medicine for treatment of various diseases. The aim of this study was to extract essential oil using steam distillation method from the flowers of L. stoechas collected from Jahan-nama region in the Golestan province, and evaluate its antibacterial activity.
Methods: Steam distillation (Clevenger) and GC-MS system were used to separate volatile oils and identify the essential oil components, respectively. Two methods of disk diffusion and broth micro dilution were used to evaluate the antimicrobial effect of L. stoechas essential oil. Six bacterial species including Staphylococcus aureus, Bacillus sp., Enterococcus faecalis, Salmonella enteritidis, Escherichia coli and Pseudomonas aeruginosa were tested.
Results: The essential oil yield was 0.28%. The main components were camphor (71.86%), 1, 8-cineole (4.08%), linalool (3.77%) and borneol (3.19%). The essential oil showed no inhibitory effect on P. aeruginosa and E. faecalis, while it had different inhibitory effects on other bacteria. S. aureus and Bacillus sp. showed the highest sensitivity with inhibition zone diameter of 32 and 29 mm, respectively.
Conclusion: The results of this study showed that the essential oil of L. stoechas has high inhibitory and antimicrobial activity particularly against Gram-positive bacteria, which may be due to the presence of 71.86% camphor in its composition.
Foad Mahmoudzadeh, Razzagh Mahmoudi , Peyman Ghajarbeygi , Masoud Kezeminia,
Volume 11, Issue 1 (1-2017)
Abstract
ABSTRACT
Background and Objectives: Due to their antimicrobial, anticancer and antioxidant properties (due to the presence of free radical scavengers), essential oils and extracts of medicinal plants are of great importance as natural medicinal compounds in public health, treatment of diseases, and protection of raw and processed foods.
Methods: Chemical composition and content of essential oil of Thymus kotschyanus was determined by gas chromatography–mass spectrometry. The amount of phenolic and flavonoid compounds in the essential oil was determined by spectrophotometry using gallic acid and quercetin as standards. The antioxidant properties of the essential oil were evaluated by the DPPH method.
Results: The analysis of essential oil with gas chromatography–mass spectrometry showed that thymol (51.1%), p-cymene (13.78%) and α-pinene (7.42%) are the main components. The amount of phenolic compounds was 82 ± 6.43 μg gallic acid/ml essential oil, while the flavonoid content was 30.79 ± 0.5 μg quercetin/ml essential oil. In terms of antioxidant activity, the IC50 value of T. kotschyanus essential oil was determined as 32.35 μg/ml, which is weaker than synthetic antioxidant butylated hydroxytoluen.
Conclusion: The results indicate that the essential oil of T. kotschyanus has good antioxidant activity and can be used in combination with other preservatives to protect food against a variety of oxidative systems.
Keywords: Essential Oil, Antioxidant Activity, Thymus Kotschyanus.
