1 research outputs found
Chemical Composition, Antimicrobial and Antioxidant Properties of Essential Oil of Origanum vulgar ssp. Gracile
BACKGROUND AND OBJECTIVE: Nowadays, in order to improve the health and reduce the risks of chemical
preservatives in the food industry, researchers have focused on the use of natural compounds, especially plants essential
oils that have antioxidant and antimicrobial properties, due to the increased risk of bacteria Escherichia coli and Listeria
monocytogenes in foods, in this study the antimicrobial and antioxidant properties of Origanum vulgar ssp. Gracile
essential oil were investigated in vitro.
METHODS: In this experimental study, Origanum vulgar ssp. Gracile plant was prepared from Kurdistan and after
drying and extraction of essential oils, components were identified using GC-MS device. Strains were prepared from the
bacteriology laboratory of the Faculty of Veterinary Medicine, Tabriz University. In order to determine the minimum
inhibitory and fatality concentration, various concentrations of extract were used (0.312, 0.625, 1.25, 2.5, 5 and 10 %),
the minimum inhibitory and fatality concentration were determined using microdilution method. The antioxidant activity
was performed by using the DPPH method and Total phenolic material was measured by Folin Ciocalteu reagent.
FINDING: Based on the results of GC-MS analysis, carvacrol (49.33%) had the most component of the extract
composition. The MIC and MBC of essential oils on Escherichia coli were 1.25 and 2.5%, respectively, and 0.625 and
1.25% for Listeria monocytogenes, respectively. In addition, the antioxidant activity 12.45±0.03 μg/ml, and the content
of phenol 39.13±4.13 mg of gallic acid in grams of essence was calculated.
CONCLUSION: The results of this study showed that Origanum vulgar ssp. Gracile essential oil had antioxidant
properties, and the essence had an inhibitory effect on both bacteria and Listeria monocytogenesis was less resistant than
Escherichia coli to the essential oil