Identification of the chemical compounds andantibacterial activity of Ocimumbasilicumessential oil and the effects of its interactionwith tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning

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BARZEGAR H.; ALIZADEH BEHBAHANI B.; MEHRNIA M.A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:90 Page(s): 113-125

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Title

Identification of the chemical compounds andantibacterial activity of Ocimumbasilicumessential oil and the effects of its interactionwith tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning

Author(s)

BARZEGAR H. | ALIZADEH BEHBAHANI B. | MEHRNIA M.A. | Issue Writer Certificate

Keywords

OcimumbasilicumQ1

Total phenolic contentQ1

Microdilution brothQ1

TetracyclineQ1

ChloramphenicolQ1

Abstract

In this study, the antimicrobial effect ofOcimumbasilicumessential oil with different qualitative and quantitative methods (disc diffusion, minimum inhibitory concentration and minimum bactericidal concentration) as well as the effects of its interactionwith Tetracycline and Chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning were evaluated. The chemical compounds, antioxidant activity and Total phenolic content of Ocimumbasilicumessential oil were measured. The results showed that Ocimumbasilicumessential oil contained 31 compounds. Estragole was the major constituent of the essential oil with a percentage of 30. 75. The antioxidant activity of Ocimumbasilicumessential oil was 70% based onfree radical scavenging capacity (DPPH). The Total phenolic content of the essential oil was 29. 05± 0. 50 mg GAE/g. The most sensitive and the most resistant bacteria with diameter inhibition zone 21. 95 mm and 10. 00 mm were Bacillus cereus and Escherichiacoli respectively. The effects of interaction of Ocimumbasilicum essential oil with Tetracycline and Chloramphenicol antibiotics on gram negative bacteria showed synergistic status. The minimum inhibitory concentration of the essential oil was equal to 12. 5, 6. 25, 6. 25, 200 and 200 mg/ml for Listeria innocua, Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa and Escherichiacoli respectively. The minimum bactericidal concentration of Ocimumbasilicum essential oil was equal to 50, 12. 5, 12. 5, 400 and 400 mg/ml for bacteria respectively.

Cites

Investigation of the Functional Groups of Bioactive Compounds, Radical Scavenging Potential, Antimicrobial Activity and Cytotoxic Effect of Callistemon Citrinus Aqueous Extract on Cell Line HT29: A Laboratory Study

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APA: Copy

BARZEGAR, H., ALIZADEH BEHBAHANI, B., & MEHRNIA, M.A.. (2019). Identification of the chemical compounds andantibacterial activity of Ocimumbasilicumessential oil and the effects of its interactionwith tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(90 ), 113-125. SID. https://sid.ir/paper/71757/en

Vancouver: Copy

BARZEGAR H., ALIZADEH BEHBAHANI B., MEHRNIA M.A.. Identification of the chemical compounds andantibacterial activity of Ocimumbasilicumessential oil and the effects of its interactionwith tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(90 ):113-125. Available from: https://sid.ir/paper/71757/en

IEEE: Copy

H. BARZEGAR, B. ALIZADEH BEHBAHANI, and M.A. MEHRNIA, “Identification of the chemical compounds andantibacterial activity of Ocimumbasilicumessential oil and the effects of its interactionwith tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 90 , pp. 113–125, 2019, [Online]. Available: https://sid.ir/paper/71757/en

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