Raeisi, Mojtaba, Haji Mohammadi, Bahador, Ebrahimi, Maryam, Mehdinejad, Negin (2024). Antimicrobial and Antioxidant Effects of Emulsions and Nanoemulsions of Salvia officinalis, Pimpinella anisum, Dracocephalum moldavica, and Syzygium aromaticum Against Foodborne Bacteria. , (), -.
Mojtaba Raeisi; Bahador Haji Mohammadi; Maryam Ebrahimi; Negin Mehdinejad. "Antimicrobial and Antioxidant Effects of Emulsions and Nanoemulsions of Salvia officinalis, Pimpinella anisum, Dracocephalum moldavica, and Syzygium aromaticum Against Foodborne Bacteria". , , , 2024, -.
Raeisi, Mojtaba, Haji Mohammadi, Bahador, Ebrahimi, Maryam, Mehdinejad, Negin (2024). 'Antimicrobial and Antioxidant Effects of Emulsions and Nanoemulsions of Salvia officinalis, Pimpinella anisum, Dracocephalum moldavica, and Syzygium aromaticum Against Foodborne Bacteria', , (), pp. -.
Raeisi, Mojtaba, Haji Mohammadi, Bahador, Ebrahimi, Maryam, Mehdinejad, Negin Antimicrobial and Antioxidant Effects of Emulsions and Nanoemulsions of Salvia officinalis, Pimpinella anisum, Dracocephalum moldavica, and Syzygium aromaticum Against Foodborne Bacteria. , 2024; (): -.

Antimicrobial and Antioxidant Effects of Emulsions and Nanoemulsions of Salvia officinalis, Pimpinella anisum, Dracocephalum moldavica, and Syzygium aromaticum Against Foodborne Bacteria

Journal of Agricultural Science and Technology
Articles in Press, Accepted Manuscript, Available Online from 01 January 2024    PDF (404.78 K)
Document Type: Original Research
Authors
Mojtaba Raeisi1; Bahador Haji Mohammadi2; Maryam Ebrahimi* 1; Negin Mehdinejad3
1Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
2Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran.
3Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran
Abstract
Due to their antimicrobial and antioxidant properties, essential oils are used as natural preservatives. The purpose of this study was to investigate the chemical composition, antioxidant properties, and antimicrobial activity of emulsion and nanoemulsion forms of Salvia officinalis, Pimpinella anisum, Dracocephalum moldavica, and Syzygium aromaticum essential oils. The Agar well-diffusion assay results obtained from the experiment suggested that nanoemulsion of Dracocephalum moldavica essential oil had the maximum antimicrobial activity against the pathogenic microorganisms drawn in the experiment. The inhibition zone diameters of the nanoemulsion of this essential oil against Shigella dysenteriae, Salmonella Typhimurium, Pseudomonas aeruginosa, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Bacillus cereus were 11.03, 11.82, 13.02, 13.13, 13.13, 13.62, and 14.10 mm, respectively. In contrast, the inhibition zone diameters of the emulsion form of this essential oil against S. dysenteriae, S. Typhimurium, P. aeruginosa, S. aureus, L. monocytogenes, E. coli, and B. cereus were 9.66, 10.34, 10.84, 11.84, 11.34, 11.17, and 11.24 mm, respectively. The major components of Dracocephalum moldavica essential oil included geraniol (27.24%), geranial (10.75%), alpha-copaene (8.16%), alpha-pinene (7.37%), carvacrol (7.41%), limonene (6.86%), and nerol (6.45%). The nanoemulsion form of the essential oils investigated thus possessed a significantly greater antioxidant potential compared to their emulsion form. This study also demonstrated that the nanoemulsions exhibited significantly lower IC50 values compared to the emulsions. From the results, it was seen that the nanoemulsion form of Dracocephalum moldavica essential oil had the lowest IC50 and EC50 values of 22.17 µg/ml and 4.51 µg/ml, respectively.

Keywords
Essential oil; Dracocephalum moldavica; Foodborne bacteria; Antioxidant activity
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