CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF THE ESSENTIAL OIL FROM SHIRAZI TURNIP ROOT (BRASICA RAPPA L.) IN IN-VITRO CONDITIONS CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF THE ESSENTIAL OIL FROM TURNIP

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MOHAMADI SANI A.; ESMAEILPOUR M.; BEHNAM KH.

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Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2017 | Volume:4 | Issue:3 Page(s): 31-40

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Title

CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF THE ESSENTIAL OIL FROM SHIRAZI TURNIP ROOT (BRASICA RAPPA L.) IN IN-VITRO CONDITIONS CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF THE ESSENTIAL OIL FROM TURNIP

Author(s)

MOHAMADI SANI A. | ESMAEILPOUR M. | BEHNAM KH. | Issue Writer Certificate

Keywords

ANTIMICROBIAL ACTIVITYQ1

ESSENTIAL OILQ1

CHEMICAL COMPOSITIONQ1

SHIRAZI TURNIPQ1

Abstract

The aim of this study was to evaluate the CHEMICAL COMPOSITION and ANTIMICROBIAL ACTIVITY of ESSENTIAL OIL of Turnip (Brassica rapa) root in Fars-Iran. The ESSENTIAL OIL was obtained by hydro-distillation and analyzed by gas chromatography-mass spectrometry (GC-MS) which revealed 16 compounds in which Methyl chavicol (32.31 %), Trans anethole (19.58 %), Linalool (15.46 %), a-Pinene (9.28 %), a- Thujone (6.59 %) and b- Pinene (3.34 %) were the main components. The ANTIMICROBIAL ACTIVITY was measured by disk-diffusion and micro-dilution method for determination of MIC and MBC. The results showed that the ESSENTIAL OIL of turnip has a significant effect in reducing the growth of bacteria have been tested. However the ESSENTIAL OIL had the lowest MIC on (MIC=2.5 mg/ml) E. coli but the results showed the highest effects against (MIC=0.625 mg/ml) S. aureus. Results presented here suggest that the ESSENTIAL OILs of turnip possesses antibacterial properties, and is therefore a potential source of active ingredients for food industry.

Cites

Identification of Chemical Compounds, Antioxidant Potential, Phenolic Content and Evaluation of Inhibitory and Bactericidal/Fungicidal Effects of Ginger Essential Oil on Some Pathogenic Microorganisms in Vitro

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APA: Copy

MOHAMADI SANI, A., ESMAEILPOUR, M., & BEHNAM, KH.. (2017). CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF THE ESSENTIAL OIL FROM SHIRAZI TURNIP ROOT (BRASICA RAPPA L.) IN IN-VITRO CONDITIONS CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF THE ESSENTIAL OIL FROM TURNIP. JOURNAL OF FOOD MICROBIOLOGY, 4(3), 31-40. SID. https://sid.ir/paper/250802/en

Vancouver: Copy

MOHAMADI SANI A., ESMAEILPOUR M., BEHNAM KH.. CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF THE ESSENTIAL OIL FROM SHIRAZI TURNIP ROOT (BRASICA RAPPA L.) IN IN-VITRO CONDITIONS CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF THE ESSENTIAL OIL FROM TURNIP. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2017;4(3):31-40. Available from: https://sid.ir/paper/250802/en

IEEE: Copy

A. MOHAMADI SANI, M. ESMAEILPOUR, and KH. BEHNAM, “CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF THE ESSENTIAL OIL FROM SHIRAZI TURNIP ROOT (BRASICA RAPPA L.) IN IN-VITRO CONDITIONS CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF THE ESSENTIAL OIL FROM TURNIP,” JOURNAL OF FOOD MICROBIOLOGY, vol. 4, no. 3, pp. 31–40, 2017, [Online]. Available: https://sid.ir/paper/250802/en

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