M. Dadashpour; I. Rasooli; F. Sefidkon; M. Taghizadeh; S. Darvish Alipour Astaneh
Abstract
Essential oils with good antioxidant properties could be used for therapeutic, nutritional and food preservation purposes. With the increasing use of medicinal plant products, different aspects need to be considered in terms of useful applications and their potential harm to human health. In the present ...
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Essential oils with good antioxidant properties could be used for therapeutic, nutritional and food preservation purposes. With the increasing use of medicinal plant products, different aspects need to be considered in terms of useful applications and their potential harm to human health. In the present study, antimicrobial, antioxidative and cytotoxic properties of fresh and commercial essential oils of Anethum graveolens L. were studied. The bacterial strains sensitive to Anethum graveolens oils were in the following order: Candida albicans> S. aureus> E. coli> P. aeruginosa. The minimum inhibitory and bactericidal concentrations of the oils were determined. The essential oils had good bactericidal and bacteriostatic properties except for Pseudomonas aeruginosa. Antioxidative properties of the oils were studied using DPPH free radical scavenging and beta-carotene bleaching tests and the results were compared with standard synthetic antioxidants. Lipid peroxidation inhibitions were comparable to the synthetic antioxidants of BHT and BHA. The oil concentration required for 50% free radical scavenging (IC50) was 6.7 μg/ml with total phenol contents of 174.91 μg GAE/mg for fresh oil of A. graveolens, while they were 10.53 μg/ml and 4.34 GAE/mg respectively for the commercial oil. The volatile oils from fresh and commercial A. graveolens displayed cytotoxic effects on human peripheral blood cells (lymphocytes) with IC50 of 7 and 3042μg/ml and on human tumor cell line (HeLa cells) with IC50 of 8.51 μg/ml and 205.65 μg/ml respectively. The results show that essential oils of A. graveolens could be used with caution and after determining the dose.
M. Dadashpour; I Rasooli; F. sefidkon; E. Zaad Hosseingholi; Sh. Darvish Alipour Astaneh
Abstract
In the present study, the antimicrobial properties of Satureja sahendica Bornm. and summer savory (Satureja hortensis L.) essential oils were studied. The bacterial strains sensitive to the oils were in Candida albicans> E. coli> S. aureus> P. aeruginosa order. Minimum inhibitory and bactericidal ...
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In the present study, the antimicrobial properties of Satureja sahendica Bornm. and summer savory (Satureja hortensis L.) essential oils were studied. The bacterial strains sensitive to the oils were in Candida albicans> E. coli> S. aureus> P. aeruginosa order. Minimum inhibitory and bactericidal concentrations were observed in the range of 0.5-10mg/ml. Total phenolics of S. sahendica and the S. hortensis were 170.5±8.53 and 47.25±2.14 µg Gallic acid equivalent per mg sample. Antioxidative property of the oils was carried out using DPPH free radical scavenging and beta-carotene bleaching tests and the results were compared with the standard synthetic antioxidants. Lipid peroxidation inhibitions were comparable to or higher than the synthetic antioxidants. The concentrations from S. sahendica and S. hortensis oils required for 50% free radical scavenging (IC50) were 6.25 and 5.82 μg/ml respectively. Ferric-reducing antioxidant power (FRAP) of S. sahendica oil was greater than that of the S. hortensis oil. The superoxide anion radical scavenging activities of S. sahendica and S. hortensis oils were 55.28%±1.16 and 21.81%±2.46 at 15µg/ml oil with an IC50 of 9.4 and 101.2 µg respectively. Tyrosinase activity of one µg S. sahendica oil was 47.88±%1.33 while that of the S. hortensis oil at 15 µg level was 15.35%±2.9. In conclusion, the results from biological properties of Satureja sahendica are indicative of its potentials for food and drug industries applications.
