Antibacterial activity of the essential oils of endemic plants
الموضوعات : مجله گیاهان داروییشهره دادفر 1 , عبدالله قاسمی پیربلوطی 2 , مریم میرلوحی 3 , محمد حجت الاسلامی 4 , بهزاد حامدی 5
1 - گروه صنایع غذایی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران؛
2 - مرکز پژوهش های گیاهان دارویی و دامپزشکی سنتی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران؛
3 - گروه تغذیه، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران؛
4 - گروه صنایع غذایی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران؛
5 - مرکز پژوهش های گیاهان دارویی و دامپزشکی سنتی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران؛
الکلمات المفتاحية: savory, Antibacterial, Essential oil, Endemic plants,
ملخص المقالة :
Background & Aim: Secondary metabolites with bioactive and functional properties in essence of aromatic plants can be useful for improvement of quality and persistence of food as natural preservative. The aim of this study was to evaluate the in vitro antibacterial of essential oils of some of the medicinal plants collected from Chaharmahal va Bakhtiari Province, Iran.Experimental: The essential oil of Iranian medicinal plants including Thymus daenensis Celak, T. carmanicus Jalals, Satureja bachtiarica Bunge, S. khuzestanica Jamzad and S hortensis L (Lamiceae) and Kelussia odoratissima Mozaff and Heracleum lasiopetalum Boiss were collected from southwest Iran. Plant materials were subjected to hydro-distillation using a Clevenger-type apparatus according to the method recommended in BT. The antibacterial activity of the essential oils against Pseudomonas aeruginosa was tested by agar disc diffusion.Results & Discussion: The results showed that almost studied essential oils from seven herbs showed antibacterial activity. The essential oils of various species of Lamiaceae have higher antibacterial activity than Apieacea species.Industrial and practical recommendations: In finally, the results obtained appeared to confirm the antibacterial potential of the plants investigated. Satureja species (savory) essential oils can be replaced the natural flavor preservative by synthetic preservative in food industry especially in production of meat.
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