Chemical composition and antibacterial activity of the essential oil from Shirazi Turnip root (Brasica rappa L.) in in-vitro conditions

Subject Areas : Food Microbial Contamination

Ali  Mohamadi Sani ¹ (معاون پژوهش و فناوری، دانشگاه آزاد اسلامی واحد قوچان)
Khalil  Behnam ² (کارشناسی ارشد، دانشگاه آزاد اسلامی واحد قوچان)
Mehrnaz  Esmaeilpour ³ (عضو هیات علمی دانشگاه آزاد اسلامی واحد فسا)

Received: 2017-04-21 Accepted : 2017-08-02 Published : 2017-11-22

Keywords: Essential oil, Antimicrobial Activity, Chemical composition, Shirazi turnip,

Abstract :

The aim of this study was to evaluate the chemical composition and antimicrobial activity of essential oil of Turnip (Brassica rapa) root in Fars-Iran. The essential oil was obtained by hydro-distillation and analyzed by gas chromatography-mass spectrometry (GC-MS) which revealed 16 compounds in which Methyl chavicol (32.31 %), Trans anethole (19.58 %), Linalool (15.46 %), α-Pinene (9.28 %), α- Thujone (6.59 %) and β- Pinene (3.34 %) were the main components. The antimicrobial activity was measured by disk-diffusion and micro-dilution method for determination of MIC and MBC. The results showed that the essential oil of turnip has a significant effect in reducing the growth of bacteria have been tested. However the essential oil had the lowest MIC on (MIC=2.5 mg/ml) E. coli but the results showed the highest effects against (MIC=0.625 mg/ml) S. aureus. Results presented here suggest that the essential oils of turnip possesses antibacterial properties, and is therefore a potential source of active ingredients for food industry.