Aghbash Behzad Nezhadasad, Pouresmaeil Mohammad, Dehghan Gholamreza, Nojadeh Mohsen Sabzi, Mobaiyen Haedeh, Maggi Filippo
Department of Biology, Faculty of Basic Sciences, Shahed University, Tehran 3319118651, Iran.
Department of Plant Sciences, Faculty of Natural Sciences, University of Tabriz, Tabriz 5166616471, Iran.
Foods. 2020 Apr 14;9(4):494. doi: 10.3390/foods9040494.
Essential oils (EOs) from medicinal and aromatic plants are interesting products to be used as natural food preservatives. The EOs from the genus are reported to inhibit foodborne pathogens being worthy of use as food preservatives. is found in Western and Northwest Iran and commonly used as a food flavoring agent and for the treatment of urinary diseases. The objective of the present study was to identify the chemical composition of EOs at different growth stages (vegetative, flowering and fruiting stages) and to evaluate their biological activities. Chemical compositions were analyzed using GC-FID and GC-MS. The antibacterial activity was evaluated using the broth microdilution method against the foodborne pathogenic bacteria (ATCC23922), (ATCC29212) (Gram-positive), (ATCC13046) and . The antioxidant activity was estimated using the DPPH, ABTS and reducing power assays. The yields of EOs were in the range of 1.4-1.8%, thus scalable for the manufacture of food preservatives on an industrial level. The main compounds of EOs were carvacrol (42.7-48.2%), thymol (0.2-16.5%), -cymene (10.1-14.7%) and γ-terpinene (7.9-9.1%) in all phenological stages examined. The strongest antibacterial activity (MICs = 5-20 µg/mL) of the EOs was recorded in samples obtained during the flowering stage where carvacrol (42.7%) and thymol (16.5) were present both at high percentages. On the other hand, the antioxidant activity was found to be slightly higher in the other stages. As the EO obtained at flowering showed the best inhibitory properties against foodborne pathogenic bacteria, it is suggested that plants at this stage can be selected as main sources of food preservative agents.
药用和芳香植物的精油是用作天然食品防腐剂的有趣产品。据报道，该属的精油可抑制食源性病原体，值得用作食品防腐剂。它生长于伊朗西部和西北部，通常用作食品调味剂和治疗泌尿系统疾病。本研究的目的是确定该植物精油在不同生长阶段（营养期、开花期和结果期）的化学成分，并评估其生物活性。使用气相色谱-火焰离子化检测器（GC-FID）和气相色谱-质谱联用仪（GC-MS）分析化学成分。采用肉汤微量稀释法评估对食源性病原体金黄色葡萄球菌（ATCC23922）、大肠杆菌（ATCC29212）（革兰氏阳性）、肠炎沙门氏菌（ATCC13046）和产气荚膜梭菌的抗菌活性。使用1,1-二苯基-2-三硝基苯肼（DPPH）、2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）和还原力测定法评估抗氧化活性。该植物精油的产量在1.4%-1.8%范围内，因此在工业层面上可扩展用于制造食品防腐剂。在所研究的所有物候阶段，精油的主要成分是香芹酚（42.7%-48.2%）、百里香酚（0.2%-16.5%）、对伞花烃（10.1%-14.7%）和γ-萜品烯（7.9%-9.1%）。在开花期采集的样品中，精油的抗菌活性最强（最低抑菌浓度=5-20微克/毫升），其中香芹酚（42.7%）和百里香酚（16.5%）的含量都很高。另一方面，在其他阶段发现抗氧化活性略高。由于在开花期获得的精油对食源性病原体显示出最佳抑制特性，建议选择此阶段的植物作为食品防腐剂的主要来源。
