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Biological Activity‐Based Assessment of Essential Oil Emulsions
Author(s) -
Din Moin ud,
Sarfraz Raja Adil,
Shahid Tooba
Publication year - 2015
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.12364
Subject(s) - antimicrobial , emulsion , chemistry , food science , essential oil , antioxidant , dpph , penicillium , chromatography , organic chemistry
The present study was focused on the formulation of clove and cumin essential oil emulsions and their potential for antioxidant and antimicrobial activities. Essential oil extraction was performed using hydrodistillation technique. The % age yield of oils was found to be 8.48 and 1.99% for clove and cumin, respectively. Both oils were subjected to preparation of five emulsions of varying concentrations. The antioxidant activity was measured using DPPH ‐free radical scavenging assay. The highest scavenging activity was found in case of B 1 (25% clove essential oil emulsion) and A 1 (25% cumin essential oil emulsion) with IC 50 values of 34.40 and 42.66 μg/mL, respectively. Disk diffusion method was applied for screening of antimicrobial activity. S taphylococcus aureus was found to be the most sensitive bacteria with large inhibition zone against B 1 (27.66 mm) and A 1 (16.66 mm), while among fungal strains, P enicillium notatum was the most sensitive against A 1 (10.66 mm) and B 2 (9.66 mm). Practical Applications Essential oils are hydrophobic substances which are potential candidates as source of food preservation, pharmaceuticals, alternative medicines and natural therapies in addition to their pharmacological properties like hepatoprotective, carminative, spasmolytic, anticarcinogenic and antiviral effects. Their hydrophobic nature has made them impenetrable in aqueous systems decreasing their intake in the body and ultimately reducing their medicinal benefits. Emulsifiers are responsible for formation of stable emulsions by decreasing the interfacial tension between oil and water phases, making their penetration quite possible in aqueous media.