Biological effects of essential oils and extracts
E. Kianifar; S. Ketabchi
Abstract
Nowadays, considering the side effects of chemical preservatives and the attention of food manufacturers to the natural preservatives, it seems necessary to evaluate the antimicrobial effects of natural preservatives in the laboratory and food models. In this study, the stems and leaves essential oil ...
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Nowadays, considering the side effects of chemical preservatives and the attention of food manufacturers to the natural preservatives, it seems necessary to evaluate the antimicrobial effects of natural preservatives in the laboratory and food models. In this study, the stems and leaves essential oil of Anethum graveolens L. was extracted by Clevenger apparatus and its compounds were identified using GC-MS. The fresh celery juice was stored for 7 days at the room temperature until it was rotten, then the serial dilution was prepared and the bacterial culture was performed using pour plate method. The different bacterial isolates were purified and the antibacterial effect of different essential oil concentrations was investigated by disk diffusion method on the dominant bacteria. The sensitive bacteria to the dill essential oil were identified by the standard microbiological methods and 16S rRNA gene amplification method. Then the effective concentration was added to the celery juice and the effect of essential oil on the population of total and dominant bacteria was investigated. The sensory acceptance of different essential oil concentrations among the population groups was assessed by a five-point hedonic questionnaire. This research was conducted in a completely randomized design with three replications. Based on the GC-MS results, dillapiole (21.2%), α-phellandrene (37.2%), and β-phellandrene (9.2%) were the most important constituents of dill essential oil. The results of sequence blasting showed that Bacillus cereus and Acetobacter fabarum were the most dominant putrefactive bacteria in the celery juice. Based on the results, there was a significant difference between the five concentration groups in terms of halo diameter in the bacteria. The highest halo diameter in both bacteria was obtained at the concentration of 1000. In general, the results of the present study showed that dill essential oil is a suitable additive for the celery juice based on the results of sensory evaluation and in terms of controlling the putrefactive bacteria.
Z. Abravesh; M.B. Rezaee; F. Ashrafi
Volume 20, Issue 4 , January 2018, , Pages 457-468
Abstract
Many of crude products from medicinal plants, becaused of essential oils used in medical. But in most of crude products, essential oils seprated and used as a medicine. The purpose of this study was evalution of essential oils extracted by hydrodistellation method from Salvia officinalis L. ...
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Many of crude products from medicinal plants, becaused of essential oils used in medical. But in most of crude products, essential oils seprated and used as a medicine. The purpose of this study was evalution of essential oils extracted by hydrodistellation method from Salvia officinalis L. and effected on four bacteries (g+) and (g -) consist: E.coli(g-), Shigella sonnei (g), Bacillus anthracis (g+) and Bacillus cereus (g+), by using well diffusion method and chemical constituents of essential oils analyzed and determined by GC and GC/MS. Main compounds consist: pinene (5.5%), borneol (9.4%), humulene (8.4%) and globulol (9.3%) .Essential oil effective identified against above mentioned bacterial susspansion by micro organism 10 8 Colony Forming Unit / ml (cfu/ml) until is studied bacteriocide amount.Bacteriocide activity of Salvia officinalis L. shoot flowers essential oil observed later of 24-48 h zones of growth inhibition respectiviely Bacilluscereus, 40 mm,Bacillus anthracis, 25 mm,Shigella sonnei24 mm, E. coli20 mm.
