Investigation of antimicrobial and antioxidant activities of essential oils extracted from medicinal plants

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dc.authorid0000-0002-1893-144X
dc.authorid0000-0001-7862-7733
dc.authorscopusid6602223026
dc.authorscopusid23979419500
dc.authorscopusid55988499900
dc.authorscopusid57188550085
dc.authorscopusid35847993400
dc.authorscopusid57188548881
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.authorwosidTULUKCU, Eray/B-4634-2019
dc.authorwosidGülcü, Mehmet/A-8240-2018
dc.authorwosidDemirci, Ahmet Şükrü/AAT-6596-2020
dc.contributor.authorGümüş, Tuncay
dc.contributor.authorDemirci, Ahmet Şükrü
dc.contributor.authorSonuc, Munteha Nur
dc.contributor.authorDemirok, Nazan Tokatlı
dc.contributor.authorTulukcu, Eray
dc.contributor.authorGülcü, Mehmet
dc.date.accessioned2022-05-11T14:15:41Z
dc.date.available2022-05-11T14:15:41Z
dc.date.issued2016
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentYüksekokullar, Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü
dc.description.abstractEssential oils of eleven plants including anise, hyssop, flos lavandulae, pot marigold, fennel, mint, chamomile petal, clary sage, cilantro, herba lippiae and dill were screened for total phenolic content by the Folin-Ciocalteu method, for potential antioxidant activity using the phosphomolybdenum assay and for antiradical activity by the 1,1-diphenyl-2-picryl hydrazyl (DPHH) method. The antimicrobial activity was examined by using agar disc diffusion as well as the minimum inhibitory concentration (MIC) method. The essential oils showed considerable antimicrobial activity against most of the tested microorganisms. The essential oil of dill was very effective in inhibiting the growth of all bacterial strains tested, with a low MIC (125 mu l/ml). Overall, the lowest MIC was found for E. coli O157:H7 and E. coli ATCC 25922 while the highest values were found for S. aureus and L. monocytogenes. The highest total antioxidant capacity as ascorbic acid equivalent (AAE) of 195.27 mg/g was obtained for mint with the phosphomolybdenium assay. The highest percentage of inhibition of DPPH radical was obtained with essential oil from dill (92.70 %). It was followed by radical scavenging activities of essential oils from mint (81.00 %) and anise (71.53 %). Total phenolic content of the essential oils ranged from 2.33 to 695.06 mg gallic acid per 100 g of the samples. Mint and dill had the highest content of total phenols. The essential oils of mint, dill, anise hyssop, and flos lavandulae may prove to be a good source of antioxidant and antimicrobial agents for the food and pharmaceutical industries.
dc.identifier.doi10.2376/0003-925X-67-17
dc.identifier.endpage24
dc.identifier.issn0003-925X
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84961668016
dc.identifier.scopusqualityQ4
dc.identifier.startpage17
dc.identifier.urihttps://doi.org/10.2376/0003-925X-67-17
dc.identifier.urihttps://hdl.handle.net/20.500.11776/6030
dc.identifier.volume67
dc.identifier.wosWOS:000369779800003
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorGümüş, Tuncay
dc.institutionauthorDemirci, Ahmet Şükrü
dc.institutionauthorSonuc, Munteha Nur
dc.institutionauthorDemirok, Nazan Tokatlı
dc.language.isoen
dc.publisherM H Schaper Gmbh Co Kg
dc.relation.ispartofJournal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAntibacterial activity
dc.subjectantioxidant
dc.subjecttotal phenolic
dc.subjectFood-Borne
dc.subjectCapacity
dc.subjectLamiaceae
dc.subjectMint
dc.subjectL.
dc.titleInvestigation of antimicrobial and antioxidant activities of essential oils extracted from medicinal plants
dc.typeArticle

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