Phytochemical characteristics and antimicrobial effect of Ziziphora clinopodioides and Coriandrum Sativum seed essential oils and their combination on some food borne pathogenic bacteria

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ABBASZADEH S.; KARGOZARI M.; GANDOMI NASRABADI H.

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Journal: JOURNAL OF FOOD HYGIENE Year:2019 | Volume:9 | Issue:1 (33) Page(s): 83-96

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Title

Phytochemical characteristics and antimicrobial effect of Ziziphora clinopodioides and Coriandrum Sativum seed essential oils and their combination on some food borne pathogenic bacteria

Author(s)

ABBASZADEH S. | KARGOZARI M. | GANDOMI NASRABADI H. | Issue Writer Certificate

Keywords

PhytochemistryQ4

ZiziphoraQ4

CorianderQ4

Pathogenic bacteriaQ4

Abstract

Essential oils and their components have known to possess antibacterial effects. In this study the major components of essential oils of Coriandrum sativum seeds and aerial parts of Ziziphora clinopodioides were identified by means of GC-MS and the effect of different concentrations of them alone and in combination were then investigated in vitro to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against some foodborne Pathogenic bacteria including Escherichia coli O157: H7, Staphylococcus aureus, Salmonella Typhimurium, Listeria monocytogenes and Bacillus cereus using broth microdilution method. The most principle compounds composing Coriander seed essential oil (CEO) were Linalool L, γ-Terpinene, α-Pinene, Geraniol acetate, and cymene. Thymol, α-Terpineol, Carvacrol, Linalool L and γ-Terpinene were the main chemical compounds found in Ziziphora essential oil (ZEO). Considering the results of MIC and MBC, B. cereus was the most sensitive (MIC 500 ppm, MBC 1000ppm) and S. Typhimurium was the most resistant species (MIC 2000ppm and MBC 5000ppm) against CEO. ZEO also showed more antimicrobial effect against Gram-positive bacteria S. aureus, L. monocytogenes and B. cereus (MIC 500 ppm) compared to Gram-negative bacteria of E. coli O157: H7 and S. Typhimurium (MIC 1000 ppm). Combination effect of the aforementioned EOs indicated that ZEO+CEO could synergistically suppress the growth of S. aureus (MIC 125+250 ppm, 250+125 ppm). The results of this study showed that Ziziphora and Coriander EOs, when used in combination, are more effective against Gram-positive bacterial growth especially against S. aureus which is an important bacterial pathogen in the community and has become increasingly resistant to multiple antibiotics.

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APA: Copy

ABBASZADEH, S., KARGOZARI, M., & GANDOMI NASRABADI, H.. (2019). Phytochemical characteristics and antimicrobial effect of Ziziphora clinopodioides and Coriandrum Sativum seed essential oils and their combination on some food borne pathogenic bacteria. JOURNAL OF FOOD HYGIENE, 9(1 (33) ), 83-96. SID. https://sid.ir/paper/222831/en

Vancouver: Copy

ABBASZADEH S., KARGOZARI M., GANDOMI NASRABADI H.. Phytochemical characteristics and antimicrobial effect of Ziziphora clinopodioides and Coriandrum Sativum seed essential oils and their combination on some food borne pathogenic bacteria. JOURNAL OF FOOD HYGIENE[Internet]. 2019;9(1 (33) ):83-96. Available from: https://sid.ir/paper/222831/en

IEEE: Copy

S. ABBASZADEH, M. KARGOZARI, and H. GANDOMI NASRABADI, “Phytochemical characteristics and antimicrobial effect of Ziziphora clinopodioides and Coriandrum Sativum seed essential oils and their combination on some food borne pathogenic bacteria,” JOURNAL OF FOOD HYGIENE, vol. 9, no. 1 (33) , pp. 83–96, 2019, [Online]. Available: https://sid.ir/paper/222831/en

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