Medical Laboratory Journal
Medical Laboratory Journal
mljgoums
Medical Sciences
http://mlj.goums.ac.ir
1
admin
2538-4449
2538-4449
10.61186/mlj
en
jalali
1397
12
1
gregorian
2019
3
1
13
2
online
1
fulltext
fa
Chemical Composition and Antibacterial and Antioxidant Properties of Essential Oils of Zataria multiflora, Artemisia deracunculus and Mentha piperita
بیوشیمی
Biochemistry
تحقيقي
Original Paper
<div><strong>ABSTRACT</strong><br>
<strong> Background and objectives: </strong>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 <em>Zataria multiflora</em>, <em>Artemisia deracunculus</em> and <em>Mentha piperita.</em><br>
<strong> Methods:</strong> 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.<br>
<strong> Results:</strong> Menthol (39.18%) and mentone (21.64%) were the main components of the essential oil of <em>M. piperita</em>, while estragol (34.75%) and limonene (15.72%) were the major components of the essential oil of <em>A. dracunculus</em>. The main components of the essential oil of <em>Z. multiflora</em> were carvacrol (36.81%) and thymol (33.04%). The essential oils of <em>M. piperita</em> and <em>Z. multiflora</em> showed greater antimicrobial effects. Moreover, <em>Z. multiflora</em> showed the greatest antioxidant activity among the essential oils. The total phenolic content of <em>Z. multiflora</em> was 228.14±0.45 mg gallic acid equivalent/g.<br>
<strong> Conclusion: </strong>Given their favorable antioxidant and antimicrobial properties, the essential oils of <em>Z. multiflora</em>, <em>A. deracunculus</em> and <em>M. piperita </em>can be used as natural food preservatives.<br>
<strong> Keywords:</strong> <em>Zataria multiflora</em>, <em>Artemisia deracunculus</em>, <em>Mentha piperita</em>, antibacterial effect, antioxidant effect. </div>
Zataria multiflora, Artemisia deracunculus, Mentha piperita, antibacterial effect, antioxidant effect.
1
7
http://mlj.goums.ac.ir/browse.php?a_code=A-10-425-3&slc_lang=fa&sid=1
Mojtaba
Raeisi
100319475328460016363
100319475328460016363
No
Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
Fatemeh
Ghorbani Bidkorpeh
100319475328460016364
100319475328460016364
No
Department of Pharmaceutics, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Mohammad
Hashemi
100319475328460016365
100319475328460016365
No
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
Bektas
Tepe
100319475328460016366
100319475328460016366
No
Department of Molecular Biology and Genetics, Faculty of Science and Literature, Kilis 7 Aralik University, 79000 Kilis, Turkey
Zahra
Moghaddam
100319475328460016367
100319475328460016367
No
Medical Education Unit, Shahid Sayad Shirazi Medical Education Center, Gorgan, Iran
Masoud
Aman Mohammadi
100319475328460016368
100319475328460016368
No
Department of Food Science and Technology, Faculty of Food Science and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
Seyyed Mohammad Ali
Noori
sma.noori@gmail.com
100319475328460016369
100319475328460016369
Yes
Department of Food and Drug Control, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran