Volume 9, Issue 3 (Jul,Aug2015[PERSIAN] 2015)                   mljgoums 2015, 9(3): 47-55 | Back to browse issues page

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Hashemi, M, Amin Zare, M, Naghibi, S, Raeisi, M, Hasanzad Azar, H. Chemical Composition, Antibacterial and Antioxidant Effect of Salvia Officinalis, Mentha Piperita and Mentha Longifolia. mljgoums 2015; 9 (3) :47-55
URL: http://mlj.goums.ac.ir/article-1-739-en.html
Chemical Composition, Antibacterial and Antioxidant Effect of Salvia Officinalis, Mentha Piperita and Mentha Longifolia
Hashemi, M1 , Amin Zare, M2 , Naghibi, S3 , Raeisi, M 4, Hasanzad Azar, H5
1- Department of Nutrition, Faculty of Medicine, Mashahd University of Medical Sciences, Mashhad, Iran
2- Department of Food Hygiene, Faculty of Health, Zanjan University of Medical Sciences, Zanjan, Iran
3- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine,Urmia University, Urmia, Iran
4- Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
5- Faculty of Health, Zanjan University of Medical Sciences, Zanjan, Iran
Abstract:   (15446 Views)

Abstract

Background and Objective: The aim of this study was to evaluate chemical composition, antibacterial and antifungal effect and antioxidant property of Salvia officinalis, Mentha piperita and Mentha Longifolia.

Material and Methods: At first, chemical analysis of essential oils was determined using GC/MS. Then the antibacterial and antifungal effect of tested essential oils on L. monocytogenes, S. aureus, S. typhimurium and E. coli and two fungal strains including A. niger and A. flavus were determined using disk diffusion agar and broth microdilution methods.  The antioxidant property of essential oils was evaluated using DPPH assay.

Results: Linalool (14.38%), l. menthone (19.03%) and δ-terpinene (21.78%) were the major components of Salvia officinalis, Mentha piperita and Mentha Longifolia, respectively. all tested essential oils had antibacterial effect on foodborne pathogens, which was comparable with tetracycline’s effect. In addition, all essences had appropriate antioxidant potential compared with BHT.

Conclusion: based on the results, Salvia officinalis, Mentha piperita and Mentha Longifolia can be introduced as appropriate natural preservatives.

Keywords: Salvia officinalis; Mentha piperita; Mentha Longifolia, Antibacterial Agents.

Keywords: Salvia officinalis, Mentha piperita, Mentha Longifolia, Antibacterial Agents.
Full-Text [PDF 742 kb] [English Abstract]   (2606 Downloads)    
Research Article: Original Paper |
Received: 2015/10/11 | Accepted: 2015/10/11 | Published: 2015/10/11 | ePublished: 2015/10/11
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.