Comparative evaluation of antioxidant and anti food-borne bacterial activities of essential oils from some spices commonly consumed in Iran

• Published in: Food science and biotechnology Vol. 22; no. 6; pp. 1487 - 1493
• Main Authors: Aliakbarlu, Javad, Sadaghiani, Surur Khalili, Mohammadi, Shadieh
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.12.2013; 한국식품과학회
• Subjects: Bacteria; Bunium; Chemistry; Chemistry and Materials Science; Cinnamomum zeylanicum; Coriandrum sativum; Food Science; Mentha longifolia; Mentha spicata; Nutrition; Research Article; Salvia officinalis; Zingiber officinale; 식품과학; antioxidant; antibacterial; essential oil
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-013-0242-2

The antioxidant potency, anti food borne bacterial activity, and total phenolic contents of essential oils (EOs) from avishane shirazi ( Zataria multiflora ), clove ( Syzgium aromaticum ), cinnamon ( Cinnamomum zeylanicum ), cumin ( Cuminum cyminum ), black cumin ( Bunium persicum ), spearmint ( Mentha spicata ), horsemint ( Mentha longifolia ), coriander ( Coriandrum sativum ), sage ( Salvia officinalis ), and ginger ( Zingiber officinale ) were evaluated. In 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, free radical scavenging activities of clove and avishane shirazi EOs were 90.69% and 88.63%, respectively. In reducing power assay, the EO of clove showed the highest reducing capacity. The highest concentrations of total phenolics (66.01 mg and 44.81 mg GAE/gram sample) were also detected for the EOs of clove and avishane shirazi, respectively. The results of disc diffusion assay showed that the EOs of avishane shirazi, cinnamon, and clove strongly inhibited growth of the tested bacteria. The EO of cinnamon had the lowest minimal inhibitory concentration (MIC) (0.312 mg/mL).