Antimicrobial and antioxidant activity of spice essential oils |
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Authors: | Suree Nanasombat Pornpan Wimuttigosol |
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Affiliation: | (1) Department of Pharmacognosy, Faculty of Pharmacy, Alexandria University, Alexandria, 21521, Egypt |
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Abstract: | Essential oils of anise, bastard cardamom, cinnamon, dill, mace, zedoary, prikhom, and bitter ginger were determined for their
antimicrobial and antioxidant activities. Of all, cinnamon oil had the highest antibacterial activity. The most sensitive
bacteria was Bacillus cereus (0.5mg/mL minimum inhibitory concentration, MIC). Anise, cinnamon, dill, and prikhom exhibited strong antifungal activity
against Rhodotorula glutinis, Aspergillus ochraceus, and Fusarium moniliforme. Two oil combinations: i) cinnamon and mace oils and ii) cinnamon and prikhom oils showed a synergistic effect against Staphylococcus aureus, Pseudomonas fluorescens, and Salmonella Rissen (0.32–0.38 mg/mL fractional inhibitory concentration index, FICI). Cinnamon, mace, and prikhom oils had strong antioxidant
activity with 0.29–5.66 mg/mL IC50, 61.46–68.52% antioxidant activity, 0.22–2.19 mM/mg reducing capacity, and 78.28–84.30% inhibition by 2,2-diphenyl-1-picrylhydrazyl
(DPPH), β-carotene bleaching, ferric reducing (FRAP), and superoxide anion scavenging activity assays, respectively. These
oils contained high amount of total phenolics (51.54–140.9 μg gallic acid equivalents/mg oil). |
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