Journal ArticleDOI
Antioxidant activity and antimicrobial effect of tarragon ( Artemisia dracunculus ) extract and chemical composition of its essential oil
Behrooz Alizadeh Behbahani,Fakhri Shahidi,Farideh Tabatabaei Yazdi,Seyed Ali Mortazavi,Mohebbat Mohebbi +4 more
TLDR
In this article, the chemical composition, antioxidant potential and phytochemical analysis of Artemisia dracunculusas as well as its antibacterial and antifungal effects were determined through spectrophotometric methods.Abstract:
The aim of this study was to determine the chemical composition, antioxidant potential and phytochemical analysis of Artemisia dracunculusas as well as its antibacterial and antifungal effects (individually or in combination with Coriandrum sativum and Plantago major) “in vitro”. Total phenolic content, total flavonoid content and anthocyanin content were determined through spectrophotometric methods. Antioxidant potential was determined calorimetrically for 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity. The disk diffusion method and hole-plate diffusion method were used to assess the diameter of the inhibition zone. The pour plate method was adopted to determine the susceptibility of the pathogenic strains against Artemisia dracunculusas extract. The broth microdilution and agar dilution methods were employed to measure the minimum inhibitory concentration. The minimum bactericidal/fungicidal concentration was measured using the wells in which no turbidity/color change was observed. The fractional inhibitory concentration index (FICI) was also determined for the extracts. The chemical composition of Artemisia dracunculusas essential oil was analyzed by gas chromatography and gas chromatography/mass spectrometry. The results showed that IC50 of A. dracunculus was 65.4 μg/ml, Total phenolic content was equal to 24.10 mg GAE/g, total flavonoid content was 20 mg QE/g. The major components included p-Allylanisole (84.00%), Ocimene (E)-beta (7.46%), Ocimene (Z)-beta (6.24%) and Limonene (1.42%), respectively. The extract of A. dracunculus exhibited strong antimicrobial activity against fungi with an average inhibition zone of 14.70 mm. All bacteria (except Streptococcus pyogenes and Staphylococcu aureus) were more resistant than Candida albicans. Regarding the checkerboard data, 10 FICIs (≤0.5) showed the synergistic effect, whereas eight FICIs (>0.5 to 1) indicated the additive effect.read more
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Journal ArticleDOI
Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review
Aysegul Mutlu-Ingok,Dilara Devecioglu,Dilara Nur Dikmetas,Funda Karbancioglu-Guler,Esra Capanoglu +4 more
TL;DR: This review provides an overview of the current literature on essential oils mainly on antifungal and antimycotoxigenic but also their antibacterial and antioxidant activities.
Journal ArticleDOI
Effect of chitosan-gelatin coating containing nano-encapsulated tarragon essential oil on the preservation of pork slices
TL;DR: The results suggested that the coating treatments could significantly inhibit quality deterioration of pork slices and suggest that chitosan-gelatin coating incorporated with TEO-NPs could be developed as a prospective active packaging to preserve pork slices.
Journal ArticleDOI
The Genus Artemisia: a 2012-2017 Literature Review on Chemical Composition, Antimicrobial, Insecticidal and Antioxidant Activities of Essential Oils.
Abhay K. Pandey,Pooja Singh +1 more
TL;DR: Oils from different species of genus Artemisia exhibited strong antimicrobial activity against plant pathogens and insecticidal activity against insect pests, however, only few species have been explored for antioxidant activity.
Journal ArticleDOI
Cumin essential oil: Phytochemical analysis, antimicrobial activity and investigation of its mechanism of action through scanning electron microscopy.
TL;DR: The antimicrobial effects of cumin essential oil and its mechanism of action through scanning electron microscopy against Escherichia coli and Listeria innocua were investigated and demonstrated that CEO caused an increase in the permeabilization of cells and disrupted the membrane integrity.
Journal ArticleDOI
Principle component analysis (PCA) for investigation of relationship between population dynamics of microbial pathogenesis, chemical and sensory characteristics in beef slices containing Tarragon essential oil.
Behrooz Alizadeh Behbahani,Farideh Tabatabaei Yazdi,Fakhri Shahidi,Seyed Ali Mortazavi,Mohebbat Mohebbi +4 more
TL;DR: The PCA showed that the properties of the uncoated meat samples on the 9th, 12th, 15th and 18th days of storage are continuously changing independent of the exerted treatments on the other samples.
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