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

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 ( Men...

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Published inFood science and biotechnology Vol. 22; no. 6; pp. 1487 - 1493
Main Authors Aliakbarlu, Javad, Sadaghiani, Surur Khalili, Mohammadi, Shadieh
Format Journal Article
LanguageEnglish
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
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Abstract 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).
AbstractList The antioxidant potency, anti food bornebacterial activity, and total phenolic contents of essentialoils (EOs) from avishane shirazi (Zataria multiflora), clove(Syzgium aromaticum), cinnamon (Cinnamomum zeylanicum),cumin (Cuminum cyminum), black cumin (Buniumpersicum), spearmint (Mentha spicata), horsemint (Menthalongifolia), coriander (Coriandrum sativum), sage (Salviaofficinalis), and ginger (Zingiber officinale) were evaluated. In 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, free radicalscavenging activities of clove and avishane shirazi EOswere 90.69% and 88.63%, respectively. In reducing powerassay, the EO of clove showed the highest reducingcapacity. The highest concentrations of total phenolics(66.01 mg and 44.81 mg GAE/gram sample) were alsodetected for the EOs of clove and avishane shirazi,respectively. The results of disc diffusion assay showedthat the EOs of avishane shirazi, cinnamon, and clovestrongly inhibited growth of the tested bacteria. The EO ofcinnamon had the lowest minimal inhibitory concentration(MIC) (0.312 mg/mL). KCI Citation Count: 26
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).
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).
Author Aliakbarlu, Javad
Mohammadi, Shadieh
Sadaghiani, Surur Khalili
Author_xml – sequence: 1
  givenname: Javad
  surname: Aliakbarlu
  fullname: Aliakbarlu, Javad
  email: j.aliakbarlu@urmia.ac.ir, jaliakbarlu@yahoo.com
  organization: Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University
– sequence: 2
  givenname: Surur Khalili
  surname: Sadaghiani
  fullname: Sadaghiani, Surur Khalili
  organization: Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University
– sequence: 3
  givenname: Shadieh
  surname: Mohammadi
  fullname: Mohammadi, Shadieh
  organization: Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University
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한국식품과학회
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Snippet The antioxidant potency, anti food borne bacterial activity, and total phenolic contents of essential oils (EOs) from avishane shirazi ( Zataria multiflora ),...
The antioxidant potency, anti food borne bacterial activity, and total phenolic contents of essential oils (EOs) from avishane shirazi (Zataria multiflora),...
The antioxidant potency, anti food bornebacterial activity, and total phenolic contents of essentialoils (EOs) from avishane shirazi (Zataria multiflora),...
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SubjectTerms 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
Title Comparative evaluation of antioxidant and anti food-borne bacterial activities of essential oils from some spices commonly consumed in Iran
URI https://link.springer.com/article/10.1007/s10068-013-0242-2
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Volume 22
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