ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF SOME HERBS VOLATILE OILS AND THEIR ETHANOLIC EXTRACTS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 3, Issue 1, January 2012, Page 455-61 PDF (791.71 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2012.75297 | ||||
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| Authors | ||||
| Rania E. El-Gammal1; Sabrene A. Omar2 | ||||
| 1Food Industries Dept., Fac. of Agric., Mansoura Univ., Egypt | ||||
| 2Agricultural Microbiology Dept., Fac. of Agric.., Mansoura Univ, Egypt | ||||
| Abstract | ||||
| Antioxidative and antimicrobial properties of volatile oils and their ethanolic extracts from four herbs namely, thyme, rosemary, fennel and marjoram were determined. the volatile oils were analyzed by GC–MS, different compounds were identified, namely carvone, thymol, α- pinene, anisole , caryophyllene, eugenol ….. etc, and about 11 different phenolic compounds were identified namely .Catechien, Chlorogenic acid, Caffien, P-OH Benzoic, Ferrulic, Caffeic, Synergic , Salicylic, P- coumaric, Cinnamic and Vanillic acids Results indicated that all extracts were varied in their content of phenolic compounds, Volatile oils and ethanolic extracts obtained from different herbs were evaluated for their antibacterial activities against five strains Gram-positive and Gram-negative pathogenic bacteria : Staphylococcus aureus, Bacillus cereus, Salmonella sp., Shigella flaxnary and Enterobacter sakazakii , respectively and two fungus strains namely , Aspergillus niger and Aspergillus oryazae . Thyme volatile oil proved the superiority over the other volatile oil against the tested microorganisms followed with marjoram volatile oil. Whereas fennel volatile oil had positive effect against tested microorganisms exception with Enterobacter sakazaki , also, inhibitory effect found by thyme , marjoram and rosemary extracts against all tested microorganisms .Results of minimum inhibitory concentration ( MIC ) indicated that both of thyme extract and volatile oil have a strong antimicrobial activity . Obtained data suggested the possibility to use volatile oil and their ethanolic extracts in food processing to control pathogens for food preservation as well . | ||||
| Keywords | ||||
| Volatile oils; ethanolic extracts; DPPH; oxidative stability; rancimat test antimicrobial activity | ||||
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