期刊
FOOD SCIENCE AND BIOTECHNOLOGY
卷 22, 期 6, 页码 1487-1493出版社
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-013-0242-2
关键词
antioxidant; antibacterial; essential oil; Zataria multiflora; Syzgium aromaticum
资金
- Urmia University
The antioxidant potency, anti food borne bacterial activity, and total phenolic contents of essential oils (EOs) from avishane shirazi (Zatariamultiflora), clove (Syzgium aromaticum), cinnamon (Cinnamomurn 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 GAB/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).
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