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Information Journal Paper

Title

Chemical Composition, Antimicrobial and Antioxidant Activities of Lavandula Angustifolia Essential Oil

Pages

  273-279

Abstract

 Introduction: In response to concerns arising from the application of synthetic preservatives in foodstuffs, several alternative methods have been proposed, such as the application of natural preservatives. This study aimed to evaluate the potential application of natural-based Lavandula angustifolia Essential oil (LEO) as a food preservative by means of in-vitro Antimicrobial and Antioxidant assays. Methods: The main constituents of LEO were determined by GC-MS method. To assess the antibacterial efficacy of the tested LEO, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the oil were determined against four important foodborne pathogens by microdilution broth method. Finally, DPPH method was used for the evaluation of the Antioxidant properties of the LEO. Results: According to the chemical analysis, terpenes, like linalool and 1, 8-Cineol, constitute the main part of LEO. Antioxidant evaluation revealed that the DPPH radicals inhibitory percentage of LEO in concentrations of 40, 80, 120, 160, 200 and 240 (μ g/ml) were 31, 43, 47, 53, 60 and 66 (%), respectively. Regarding antibacterial analysis, the tested LEO could efficiently inhibit and kill the microorganisms including Staphylococcus aureus, Escherichia coli, Bacillus cereus, Salmonella typhimorium and Listeria monocytogenes with the MIC and MBC range of 1. 5 to 4 mg/ml. Conclusion: In conclusion, this work indicates the promising Antimicrobial and Antioxidant potential of LEO to be considered by food scientists and researchers in future studies.

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    APA: Copy

    Salavati Hamedani, Maedeh, REZAEIGOLESTANI, MOHAMMADREZA, & Mohsenzadeh, Mohammad. (2020). Chemical Composition, Antimicrobial and Antioxidant Activities of Lavandula Angustifolia Essential Oil. JOURNAL OF NUTRITION, FASTING AND HEALTH, 8(4), 273-279. SID. https://sid.ir/paper/694599/en

    Vancouver: Copy

    Salavati Hamedani Maedeh, REZAEIGOLESTANI MOHAMMADREZA, Mohsenzadeh Mohammad. Chemical Composition, Antimicrobial and Antioxidant Activities of Lavandula Angustifolia Essential Oil. JOURNAL OF NUTRITION, FASTING AND HEALTH[Internet]. 2020;8(4):273-279. Available from: https://sid.ir/paper/694599/en

    IEEE: Copy

    Maedeh Salavati Hamedani, MOHAMMADREZA REZAEIGOLESTANI, and Mohammad Mohsenzadeh, “Chemical Composition, Antimicrobial and Antioxidant Activities of Lavandula Angustifolia Essential Oil,” JOURNAL OF NUTRITION, FASTING AND HEALTH, vol. 8, no. 4, pp. 273–279, 2020, [Online]. Available: https://sid.ir/paper/694599/en

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