Chemical Composition, Antioxidant and Antibacterial Activity of Bunium persicum, Eucalyptus globulus, and Rose Water on Multidrug-Resistant Listeria Species

This research was aimed at investigating the antioxidant and antibacterial activity of Bunium persicum, Eucalyptus globulus, and rose water on multidrug-resistant Listeria species. The antibiotic resistance of Listeria spp obtained from seafood samples were determined by the Kirby-Bauer method. The antioxidant and antibacterial activity of the essential oils and extracts were evaluated using ferric reducing antioxidant power and microdilution methods, respectively. A total 2 samples (1.88) were positive for Listeria spp. L monocytogenes was found to be resistant to ampicillin, amoxicillin/clavulanic acid, penicillin, vancomycin, and kanamycin. B persicum essential oil showed the greatest antioxidant activity (248.56 ± 1.09 µM Fe 2+ /g). The E globulus essential oil showed consistently strong antimicrobial activity against L monocytogenes and L grayi, while rose water showed no antimicrobial activity against any of the tested bacterial strains. The results showed that after adding the B persicum and E globulus essential oils to bacteria, the cell components� release increased significantly. © The Author(s) 2018

A Comparative Study on the Antibacterial Activity of Artemisia dracunculus and Ocimum basilicum Essential Oils on Multidrug Resistant Bacteria Isolated from Ready to Eat Foods

Abstract The aim of this study was to determine the antibiotic resistance pattern in E.coli and Salmonella isolated from ready to eat (RTE) foods such as hamburger, salad, frozen vegetable, traditional ice cream, halva and kebab and their sensitivity to Artemisia dracunculus and Ocimum basilicum essential oils (EOs). The antibiotic resistance of 18 E.coli and 2 Salmonella obtained isolates were determined by Kirby Bauer method. Also, susceptibility of the obtained isolates were evaluated by micro-dilution and agar disk diffusion methods to EOs. All of the E. coli isolates were resistant to amoxicillin/clavulanic acid, ampicillin, nitrofurantoin, tetracycline, kanamycin and gentamycin. Two Salmonella isolates were found to be resistant to amoxicillin/clavulanic acid, ceftazidime, kanamycin, ceftriaxone and chloramphenicol. The antibacterial activity of Ocimum basilicum EO was higher than Artemisia dracunculus EO against multi-drug resistance (MDR) bacteria. MDR Salmonella isolates were more susceptible to EOs than MDR E. coli. Therefore, the above EOs could be used as a potential source of natural antibacterial agents against MDR bacteria in food. Keywords: Antibacterial agents, drug resistance, Salmonella, Escherichia coli, essential oil

Ethanolic Walnut Kernel Phenolic Compounds and its Antimicrobial Effect

Introduction: Food-borne pathogens are causes of poisoning and gastrointestinal infections. In recent years, it is recommended to use natural materials like plant extracts and essences instead of chemical preservatives in food industry. Therefore, the aim of this study was to identify the phenolic compounds of ethanolic walnut kernel and its antimicrobial effect on some food-borne pathogens. Methods: In this experimental study, after collection of walnut kernel, its ethanolic extract was prepared. Then its antimicrobial activity on salmonella typhimurium, shigella disentriae, listeria monocytogenes was examined as Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) using microdilution method. Chloramphenicol (30µg) was used as the reference antimicrobial agent. Total phenols, flavonoids and flavonols were also determined by colorimetric method. Results: The results showed that MIC was between 0.625 and 1.25 mg/ml and MBC was between 1.25 and 2.5mg/ml for ethanolic extract. Total phenols were 365±14.71mg/g gallic acid equivalent, and total flavonoids and flavonols were 285±12.25 and 132± 1.63mg/g rutin equivalent, respectively. Conclusion: These findings showed that walnut kernel has antibacterial effects on three aforementioned bacteria and can substitute for chemical preservatives. More studies, such as examinations in food models are needed to unravel the antimicrobial effects of this plant

Use of Tarragon (Artemisia dracunculus) essential oil as a natural preservative in beef burger

Nowdays, adding natural food preservatives is one of the methods for increasing shelf-life. The aim of this study was evaluation of antioxidant activity and antibacterial effects Tarragon (Artemisia dracunculus) essential oil (TEO) in beef burger product. In this experimental study, essential oil of the Tarragon was isolated by hydrodistillation. Then, TEO was analyzed by gas chromatography-flame ionization detector (GC-FID) and gas chromatography/ mass spectrometry (GC-MS). The effect of different concentrations of Tarragon essential oil (0.00, 0.062, 0.125, and 0.25) in 4° ±1°C temperature and storage time up to 12 days was evaluated on lipid oxidation, anti Staphylococcus aureus activity and organoleptic effects in beef burger. The monoterpenes hydrocarbons constitute the major fraction of the TEO (95.91) and the sesquiterpene hydrocarbons were the minor fraction (0.46). No significant differences were observed after adding of different concentrations of essential oil on lipid oxidation value in raw beef burger (P>0.05). The Tarragon essential oil 0.25 in storage temperature (4±1°C) decreased growth rate of S. aureus in beef burger (p<0.05). Also overall acceptance rate in beef burger containing Tarragon essential oil 0.125 created a better sense in product (p<0.05). Therefore, this essential oil might be used as an antibacterial agent and flavor enhancer in meat products such as beef burger

Determination of Synthetic Colors in Some Locally Available Foods of Kashan City, Iran

Abstract Aims: The synthetic colors are preferred by the food industry because of the variety of shades, intensity, uniformity, excellent solubility and stability. They are used in a variety of food products such as dairy products, beverages, baked products, confections and pet foods. Food colors may have toxic effects on the human body. This study aimed to examine the amount of synthetic colors in some ready to use foods in Kashan, Iran. Instrument & Methods: In this cross sectional study, conducted in Kashan City, Iran, in March to October 2015, a total of 52 samples of meat products, 33 samples of sweets, 43 samples of drinks and 21 samples of miscellaneous foods were collected. The coloring agents were extracted of samples and purified using the hydrochloric acid extraction method. Thin layer chromatography was used to analyze the samples. Findings: 72 samples (48.30%) contained no coloring and 77 samples (51.7%) contained artificial colors. The most coloring agents were in sweets (72.7%), drinks (51.2%) and meat products samples (48.10%). The quinoline yellow, tartrazine and sunset yellow were the most common coloring used in the various foods. Conclusion: About 52% of examined foods contained artificial colors that have been banned by the national Iranian standards organization

Antioxidant and antibacterial activity of basil (Ocimum basilicum L.) essential oil in beef burger

The aim of this study was evaluation of phytochemical components, antioxidant activity, and antibacterial effects of basil (Ocimum basilicum L.) essential oil (BEO) in vitro. The lipid oxidation of the meat and antibacterial effects of BEO were also evaluated in beef burger product. In this empirical study, essential oil of the basil was isolated by hydrodistillation. Then, BEO was analyzed by gas chromatography-flame ionization detector (GC-FID) and gas chromatography/mass spectrometry (GC-MS). The effect of different concentrations of BEO (0.00, 0.062, 0.125, and 0.25) at 4±1ºC temperature and storage time of up to 12 days was evaluated on lipid oxidation, anti Staphylococcus aureus activity, and organoleptic effects in beef burger. The main compounds in BEO were methyl chavicol (85.19), 1,8 cineol (3.96), trans-alpha bergamotene (1.18) and linalool (1.03). In the storage temperature (4±1ºC), the BEO decreased the growth rate of S. aureus in beef burger (P 0.05). Therefore, this essential oil might be used as antibacterial agent and flavor enhancer in meat products such as beef burger. © 2015, Tarbiat Modares University. All rights reserved

The Evaluation of the Antibacterial and Antioxidant Activity of Tarragon (Artemisia dracunculus L.) Essential Oil and Its Chemical Composition

Background: Food born pathogenic bacteria are the most important agents of infections in humans, and food spoilage also results in economic losses in food industry. Objectives: The aim of this study was the evaluation of chemical components, total phenolic content, antioxidant and antibacterial activities of Artemisia dracunculus essential oil. Materials and Methods: The essential oil of Tarragon was analyzed by gas chromatography-flame ionization detector (GC-FID) and gas chromatography/mass spectrometry (GC-MS). The antioxidant activity and total phenolic content were evaluated by bleaching of β-carotene and folin ciocalteu methods, respectively. The antibacterial effect of the essential oil was inspected on seven Gram- positive and negative bacteria using the microdilution method. Results: A total of 19 compounds were identified by GC-FID and GC-MS. The main compounds were methyl chavicol (84.83), trans-ocimene (3.86), z-β-ocimene (3.42), limonene (1.79) and α-pinene (0.57). Total phenols were 10.16 ± 0.08 mg/g Gallic acid equivalent. The essential oil showed good antioxidant activity in bleaching of β-carotene method (50 ± 1.63). The minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) for essential oil ranged between 3.8 to 250 mg/mL, respectively. Conclusions: The essential oil of Tarragon might be replaced by synthetic antioxidant and preservatives in food industry. © 2013, Ahvaz Jundishapur University of Medical Sciences; Published by Kowsar Corp