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Chemical Constituents, Antimicrobial and Antioxidative Effects of T rachyspermum ammi Essential Oil
Author(s) -
Gandomi Hassan,
Abbaszadeh Sepideh,
JebelliJavan Ashkan,
Sharifzadeh Aghil
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12131
Subject(s) - antimicrobial , thymol , essential oil , food science , chemistry , butylated hydroxytoluene , ammi , antioxidant , linoleic acid , food spoilage , minimum inhibitory concentration , traditional medicine , bacteria , fatty acid , biology , biochemistry , organic chemistry , medicine , genetics , gene–environment interaction , genotype , gene
The chemical composition of T rachyspermum ammi essential oil ( EO ) was analyzed by gas chromatography–mass spectrometry, and thymol (63.4%), p ‐cymene (19%) and γ‐terpinene (16.9%) were found as the major components. The antimicrobial properties of the EO were investigated against 10 important foodborne pathogenic bacteria and spoilage fungi by disk diffusion and by determining the minimum inhibitory concentration ( MIC ). The EO exhibited strong activity against both bacteria and fungi, with greater inhibition of bacterial growth compared with fungi; MIC value of EO against all bacteria was evaluated at 500 ppm, whereas the fungal species were inhibited at concentrations of 1000–2000 ppm. The EO also showed antioxidant activity assessed by 2,2‐diphenyl‐1‐picrylhydrazyl, with IC 50 (concentration providing 50% inhibition) of 34 μg/mL. Similarly, in β‐carotene/linoleic acid assay, the EO was effectively able to inhibit the linoleic acid oxidation, exhibiting 82.16% inhibition that was similar to butylated hydroxytoluene. Overall, the EO exhibit potent antimicrobial and antioxidant activity, which supports its potential use for perishable and high fatty foods. Practical Applications This study is the first report of the chemical composition of Iranian T rachyspermum ammi essential oil and its antimicrobial and antioxidant activities. In conclusion, the obtained data indicate that the essential oil exhibits potent antibacterial and antifungal activity, which supports its use in traditional medicine for its antiseptic properties. The results clearly show that the oil of T. ammi presents antioxidant activity and might be useful for high fatty foods.