Open AccessChemical composition, antioxidant, antimicrobial and cytotoxic activities of T agetes minuta and O cimum basilicum essential oils
Author(s) -
Shirazi Mohsen Taheri,
Gholami Hamid,
Kavoosi Gholamreza,
Rowshan Vahid,
Tafsiry Asad
Publication year - 2014
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.85
Subject(s) - chemistry , essential oil , antimicrobial , antioxidant , food science , staphylococcus aureus , traditional medicine , microbiology and biotechnology , biochemistry , biology , bacteria , medicine , organic chemistry , genetics
Chemical composition, antioxidant, antimicrobial and cytotoxic activities of T agetes minuta ( TM ) essential oil ( TMO ) and O cimum basilicum ( OB ) essential oil ( OBO ) were examined. The main components for TMO were dihydrotagetone (33.9%), E‐ocimene (19.9%), tagetone (16.1%), cis ‐ β ‐ocimene (7.9%), Z‐ocimene (5.3%), limonene (3.1%) and epoxyocimene (2.03%). The main components for OBO were methylchavicol (46.9%), geranial (19.1%), neral (15.15%), geraniol (3.0%), nerol (3.0%), caryophyllene (2.4%). Inhibitory concentrations ( IC 50 ) for reactive oxygen species ( ROS ) and reactive nitrogen species ( RNS ) scavenging were 12–17 and 200–250 μ g/mL of TMO and OBO , respectively. Minimal inhibitory concentration ( MIC ) against S almonella typhi , E scherichia coli , S taphylococcus aureus , B acillus subtilis , A spergillus niger , and C andida albicans were 150 ± 8, 165 ± 9, 67 ± 8, 75 ± 7, 135 ± 15, and 115 ± 8 μ g/mL of TMO , respectively. MIC for S . typhi , E . coli , S . aureus , B . subtilis , A . niger , and C . albicans were 145 ± 8, 160 ± 7, 45 ± 4, 40 ± 3, 80 ± 9, and 95 ± 7 μ g/mL of OBO , respectively. IC 50 for nasopharyngeal cancer cell line ( KB ) and liver hepatocellular carcinoma cell line (HepG2) were 75 ± 5 and 70 ± 4 μ g/mL of TMO , respectively. IC 50 for KB and HepG2 were 45 ± 4 and 40 ± 3 μ g/mL of OBO , respectively. Thus, they could be used as an effective source of natural antioxidant and antibacterial additive to protect foods from oxidative damages and foodborne pathogens. Furthermore, they could be promising candidate for antitumor drug design.