Phytochemical, Antibacterial, Antifungal and Antioxidant Properties of Agastache foeniculum Essential Oil

محورهای موضوعی :

Mohammad Hashemi ¹ , Ali Ehsani ² , Abbas Hassani ³ , Asma Afshari ⁴ , Majid Aminzare ⁵ , Toktam Sahranavard ⁶ , Zahra Azimzadeh ⁷

1 - Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
2 - Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
3 - Department of Horticulture, Faculty of Agriculture, Urmia University, Urmia, Iran
4 - Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
5 - Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
6 - Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
7 - Department of Horticulture, Faculty of Agriculture, Urmia University, Urmia, Iran

تاریخ دریافت : 1396/02/06 تاریخ پذیرش : 1397/08/07 تاریخ انتشار : 1396/02/06

کلید واژه: Essential Oil, Agastache foeniculum, phytochemicals,

چکیده مقاله :

Phytochemicals are good sources of natural antioxidants and have beneficial effects on human health. Many of phenolic phytochemicals have shown antimicrobial and antifungal activity. Anise hyssop (Agastache foeniculum [Pursh] Kuntze) is a perennial aromatic plant of the Lamiaceae family with antimicrobial and antifungal properties and useful for gastrointestinal problems. In this investigation, the antioxidant activity of extracts, their antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, B. subtilis, Salmonella thyphimurium, S. enteritidis, Escherichia coli strains and their antifungal activity against Aspergillus niger and A. flavus was evaluated. Seven components were identified, representing 95.4% of the oils including methyl chavicol (83.1%), limonene (3.4%), spathulenol (3.1%) and caryophyllene oxide (3.1%). Agar disk diffusion and broth micro-well dilution assays showed that B. subtilis was the most resistant strain against both of the EOs and E. coli was the most sensitive bacteria. Results of both disc diffusion and MIC showed that the EO was more effective against A. flavus than A. niger. Antioxidant activity of A. foeniculum by DPPH and ABTS assays revealed remarkable antioxidant activities of this EO comparing with BHT. Results of current study indicated that A. foeniculum EOs can be used as a food preservative in having antibacterial, antifungal and antioxidant activity for the control of food deterioration.

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