Showing 5 results for Zataria Multiflora
M Raeisi, H Tajik, J Aliakbarlu,
Volume 6, Issue 2 (10-2012)
Abstract
Abstract
Background and objectives: The presence of pathogenic bacteria and the factors causing food spoilage are the great challenge for public health. Attention to natural additives instead of chemical preservatives resulted in conducting several studies on plant essential oil and extracts. We aimed at evaluating the antibacterial effect of carboxymethyl cellulose coating enriched by Zataria multiflora essential oil and grape seed extract on rainbow trout meat.
Material and methods: In this study, two concentrations of Zataria multiflora essential oil (1% and 2%) and two concentrations of grape seed extract (0.5% and 1%) were used both alone and in combination with Carboxymethyl cellulose coating. Antibacterial effect of these treatments was evaluated by enumeration of bacteria in special culture media.
Results: The results obtained in this study demonstrate that Zataria multiflora essential oil in combination with grape seed extract significantly can decrease the number of bacteria and delay the spoilage of the samples (p<0.05).
Conclusion: Coating enriched by Zataria multiflora and grape seed extract can properly delay the growth of spoilage microorganisms and prolong the shelf life of meat products.
Key words: Carboxymethyl cellulose coating, Zataria multiflora essential oil, Grape seed extract, Microbial flora
Shirin Sheikholeslami , Seyed Mahdi Rezayat , Reza Hosseini Doust , Hamid Reza Ahmadi Ashtiani ,
Volume 10, Issue 1 (1-2016)
Abstract
Abstract
Background and Objective: The spread of drug resistance in bacteria have prompted researchers to seek suitable alternative for antimicrobial drugs among various medicinal plants and nanoparticles. The aim of this study was to evaluate the effect of silver nanoparticles alone and in combination with methanol extract of Zataria multiflora on five Gram-positive and Gram-negative bacteria.
Methods: Different concentrations of the nanoparticles and extract alone or in combination with each other were tested against the bacteria, using well diffusion method. Three concentration levels (lowest, average and highest) were prepared form the nanoparticles and the extract for the combination, and finally nine different combinations were prepared.
Results: The extract and nanoparticles showed inhibitory effects against all the tested bacteria. The maximum diameter of growth inhibition zone in the presence of the extract and nanoparticles were observed in Streptococcus pyogenes (35.6mm) and methicillin-resistant Staphylococcus aureus (20.6mm), respectively. The maximum diameter of growth inhibition zone for the combination was measured in S. pyogenes (31mm).
Conclusion: The combination of low concentrations of the plant extract and nanoparticles are more effective against bacteria, but the combination of their high concentrations reduce the antibacterial effects in some cases.
Ali Mohammadi , Maryam Hashemi , Masoud Hosseini ,
Volume 10, Issue 2 (3-2016)
Abstract
Background and Objective: Considering the increasing tendency of public towards green consumption and the dangers of artificial additives, this study aimed to assess antibacterial activity of essential oils of Cinnamomum zeylanicum, Mentha piperita L., Zataria multiflora Boiss and Thymus vulgaris against three important pathogenic and spoilage bacteria (Pseudomonas fluorescens, Erwinia carotovora and Escherichia coli).
- After obtaining the essential oils from Magnolia Co., their antimicrobial activity was assessed using broth microdilution method by determining the minimum inhibitory concentration (MIC50, MIC90) and minimum bactericidal concentration (MBC). All experiments were performed in triplicate and the data were analyzed using the GraphPad software and Duncan's new multiple range test.
- All essential oils showed antimicrobial activity in a concentration-dependent manner. Increasing the concentration of essential oils from 0.01% to 4% (v/v) significantly enhancing the antibacterial activity. The statistical calculations and comparison of data showed that the essential oils of C. zeylanicum and Z. multiflora performed better compared to the other two essential oils, due to having lower values of MIC50 (≤0.1%), MIC90 (≤0.4%) and MBC (≤1%) (P <0.05).
- Considering the high antimicrobial activity of essential oils of C. zeylanicum and Z. multiflora, they can be used as effective food additives with fewer side effects. However, further studies are being conducted on the effectiveness of essential oils on the growth of other microorganisms and their results will be published soon.
- Essential Oils, Antimicrobial, Pathogenic Bacteria, Cinnamomum Zeylanicum, Zataria Multiflora Boiss.
Maryam Meskini , Azad Khaledi , Davoud Esmaeili ,
Volume 13, Issue 1 (1-2019)
Abstract
ABSTRACT
Background and Objectives: Pseudomonas aeruginosa is a gram negative opportunistic pathogen and an important cause of wound infections and nosocomial infections. The purpose of this study was to study inhibitory effects of a new ointment prepared from medicinal plants against P. aeruginosa isolates.
Methods: In this study, an ointment called ZOUSH was prepared from mixing alcoholic extracts of Satureja khuzestaniea, Zataria multiflora, Mentha mozaffariani Jamzad, honey and polyurethane. Minimal inhibitory concentration of ZOUSH and its compositions alone or combined was determined using the disk diffusion method.
Results: S. khuzestaniea, Z. multiflora and Mentha mozaffariani Jamzad had inhibitory effects against P. aeruginosa. The ZOUSH ointment had greater antibacterial effects than the any of its compositions used solely or combined. The diameter of inhibition zone had a direct relationship with the concentration of the extracts. Moreover, the antibacterial effect of the ZOUSH ointment was identical to that of polymyxine B (300 µg).
Conclusion: We demonstrated that the ZOUSH ointment has inhibitory effects against P. aerugionosa. The inhibition zone diameter is directly correlated with the concentration of the extracts. Our results suggest that the ointment could be useful for treatment of burn wounds and skin infections.
Mojtaba Raeisi , Fatemeh Ghorbani Bidkorpeh , Mohammad Hashemi , Bektas Tepe , Zahra Moghaddam , Masoud Aman Mohammadi, Seyyed Mohammad Ali Noori ,
Volume 13, Issue 2 (3-2019)
Abstract
ABSTRACT
Background and objectives: Utilization of essential oils instead of chemical preservatives has received significant attention in recent years. The present study aims to evaluate chemical composition and antibacterial and antioxidant properties of essential oils of Zataria multiflora, Artemisia deracunculus and Mentha piperita.
Methods: Chemical profile of the essential oils was analyzed by gas chromatography/mass spectrometry. The microwell dilution and agar disk diffusion methods were used to evaluate the antibacterial properties of the essential oils. Total phenolic content, β-carotene-linoleic acid bleaching test and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays were carried out to determine the antioxidant properties.
Results: Menthol (39.18%) and mentone (21.64%) were the main components of the essential oil of M. piperita, while estragol (34.75%) and limonene (15.72%) were the major components of the essential oil of A. dracunculus. The main components of the essential oil of Z. multiflora were carvacrol (36.81%) and thymol (33.04%). The essential oils of M. piperita and Z. multiflora showed greater antimicrobial effects. Moreover, Z. multiflora showed the greatest antioxidant activity among the essential oils. The total phenolic content of Z. multiflora was 228.14±0.45 mg gallic acid equivalent/g.
Conclusion: Given their favorable antioxidant and antimicrobial properties, the essential oils of Z. multiflora, A. deracunculus and M. piperita can be used as natural food preservatives.
Keywords: Zataria multiflora, Artemisia deracunculus, Mentha piperita, antibacterial effect, antioxidant effect.
