Chemical composition, antioxidative capacity and interactive antimicrobial potency of Satureja khuzestanica Jamzad essential oil and antimicrobial agents against selected food‐related microorganisms
Identifieur interne : 000E31 ( Istex/Corpus ); précédent : 000E30; suivant : 000E32Chemical composition, antioxidative capacity and interactive antimicrobial potency of Satureja khuzestanica Jamzad essential oil and antimicrobial agents against selected food‐related microorganisms
Auteurs : S. Siavash Saei-Dehkordi ; Aziz A. Fallah ; Mahbubeh Heidari-Nasirabadi ; Mehran MoradiSource :
- International Journal of Food Science & Technology [ 0950-5423 ] ; 2012-08.
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Abstract
This study aimed to determine the chemical composition, antimicrobial and antioxidative activity of Satureja khuzestanica Jamzad essential oil. The oil was analysed by GC and GC/MS. Twenty‐eight constituents were identified. The oxygenated monoterpenes (78.22%) were the principal compound group. Among them, carvacrol (53.86%) and thymol (19.84%) were the most abundant constituents. The oil exhibited an acceptable antimicrobial activity against most of the tested microorganisms. The checkerboard method was applied to determine fractional inhibitory concentration indices (FICIs) to interpret the synergetic, additive, indifference or antagonistic interactions between essential oil and each of antimicrobials (lysozyme, ciprofloxacin, fluconazole and amphotericin B) against food‐related microorganisms. The synergetic phenomenon (FICI ≤ 0.5) was observed in majority of combinations with the exception of the essential oil and lysozyme. The oil exhibited good 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity (IC50 = 28.71 μg mL−1). Also, the oil had strong antioxidative activity in β‐carotene‐linoleic acid assay relative antioxidant activity (RAA% = 95.45). This study demonstrated that the essential oil has beneficial biological properties and its simultaneous application with standard antimicrobials against food‐related microorganisms result in reduction in inhibitory doses of the antimicrobials in vitro.
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DOI: 10.1111/j.1365-2621.2012.03006.x
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Fallah</name><affiliation><mods:affiliation> Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 115, Iran</mods:affiliation></affiliation><affiliation><mods:affiliation> Research Institute of Zoonotic Diseases, Shahrekord University, Shahrekord 115, Iran</mods:affiliation></affiliation></author><author><name sortKey="Heidari Asirabadi, Mahbubeh" sort="Heidari Asirabadi, Mahbubeh" uniqKey="Heidari Asirabadi M" first="Mahbubeh" last="Heidari-Nasirabadi">Mahbubeh Heidari-Nasirabadi</name><affiliation><mods:affiliation> Student of Veterinary Medicine, Shahrekord University, Shahrekord 115, Iran</mods:affiliation></affiliation></author><author><name sortKey="Moradi, Mehran" sort="Moradi, Mehran" uniqKey="Moradi M" first="Mehran" last="Moradi">Mehran Moradi</name><affiliation><mods:affiliation> Department of Food Science and Technology, Ahar Faculty of Agriculture, University of Tabriz 426, Tabriz, Iran</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:D95892B8F944C8DDFF8B92D33E6D875DB30E61C5</idno><date when="2012" year="2012">2012</date><idno type="doi">10.1111/j.1365-2621.2012.03006.x</idno><idno type="url">https://api.istex.fr/document/D95892B8F944C8DDFF8B92D33E6D875DB30E61C5/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">000E31</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Chemical composition, antioxidative capacity and interactive antimicrobial potency of Satureja khuzestanica Jamzad essential oil and antimicrobial agents against selected food‐related microorganisms</title><author><name sortKey="Siavash Saei Ehkordi, S" sort="Siavash Saei Ehkordi, S" uniqKey="Siavash Saei Ehkordi S" first="S." last="Siavash Saei-Dehkordi">S. 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The oil was analysed by GC and GC/MS. Twenty‐eight constituents were identified. The oxygenated monoterpenes (78.22%) were the principal compound group. Among them, carvacrol (53.86%) and thymol (19.84%) were the most abundant constituents. The oil exhibited an acceptable antimicrobial activity against most of the tested microorganisms. The checkerboard method was applied to determine fractional inhibitory concentration indices (FICIs) to interpret the synergetic, additive, indifference or antagonistic interactions between essential oil and each of antimicrobials (lysozyme, ciprofloxacin, fluconazole and amphotericin B) against food‐related microorganisms. The synergetic phenomenon (FICI ≤ 0.5) was observed in majority of combinations with the exception of the essential oil and lysozyme. The oil exhibited good 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity (IC50 = 28.71 μg mL−1). 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The oil was analysed by GC and GC/MS. Twenty‐eight constituents were identified. The oxygenated monoterpenes (78.22%) were the principal compound group. Among them, carvacrol (53.86%) and thymol (19.84%) were the most abundant constituents. The oil exhibited an acceptable antimicrobial activity against most of the tested microorganisms. The checkerboard method was applied to determine fractional inhibitory concentration indices (FICIs) to interpret the synergetic, additive, indifference or antagonistic interactions between essential oil and each of antimicrobials (lysozyme, ciprofloxacin, fluconazole and amphotericin B) against food‐related microorganisms. The synergetic phenomenon (FICI ≤ 0.5) was observed in majority of combinations with the exception of the essential oil and lysozyme. The oil exhibited good 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity (IC50 = 28.71 μg mL−1). Also, the oil had strong antioxidative activity in β‐carotene‐linoleic acid assay relative antioxidant activity (RAA% = 95.45). This study demonstrated that the essential oil has beneficial biological properties and its simultaneous application with standard antimicrobials against food‐related microorganisms result in reduction in inhibitory doses of the antimicrobials in vitro.</p></abstract><textClass xml:lang="en"><keywords scheme="keyword"><list><head>keywords</head><item><term>Antimicrobial activity</term></item><item><term>antioxidative capacity</term></item><item><term>chemical composition</term></item><item><term>Satureja khuzestanica Jamzad</term></item></list></keywords></textClass><textClass><keywords scheme="Journal Subject"><list><head>article-category</head><item><term>Original article</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="2012-08">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/D95892B8F944C8DDFF8B92D33E6D875DB30E61C5/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component version="2.0" type="serialArticle" xml:lang="en"><header><publicationMeta level="product"><publisherInfo><publisherName>Blackwell Publishing Ltd</publisherName><publisherLoc>Oxford, UK</publisherLoc></publisherInfo><doi origin="wiley" registered="yes">10.1111/(ISSN)1365-2621</doi><issn type="print">0950-5423</issn><issn type="electronic">1365-2621</issn><idGroup><id type="product" value="IJFS"></id><id type="publisherDivision" value="ST"></id></idGroup><titleGroup><title type="main" sort="INTERNATIONAL JOURNAL OF FOOD SCIENCE TECHNOLOGY">International Journal of Food Science & Technology</title></titleGroup></publicationMeta><publicationMeta level="part" position="08108"><doi origin="wiley">10.1111/ifs.2012.47.issue-8</doi><numberingGroup><numbering type="journalVolume" number="47">47</numbering><numbering type="journalIssue" number="8">8</numbering></numberingGroup><coverDate startDate="2012-08">August 2012</coverDate></publicationMeta><publicationMeta level="unit" type="article" position="2" status="forIssue"><doi origin="wiley">10.1111/j.1365-2621.2012.03006.x</doi><idGroup><id type="unit" value="IJFS3006"></id></idGroup><countGroup><count type="pageTotal" number="5"></count></countGroup><titleGroup><title type="tocHeading1">Original articles</title><title type="articleCategory">Original article</title></titleGroup><copyright>© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology</copyright><eventGroup><event type="xmlConverted" agent="Converter:BPG_TO_WML3G version:3.1.5.2 mode:FullText" date="2012-07-13"></event><event type="publishedOnlineEarlyUnpaginated" date="2012-05-08"></event><event type="firstOnline" date="2012-05-08"></event><event type="publishedOnlineFinalForm" date="2012-07-13"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:3.8.8" date="2014-01-30"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.3.4 mode:FullText" date="2015-02-25"></event></eventGroup><numberingGroup><numbering type="pageFirst" number="1579">1579</numbering><numbering type="pageLast" number="1585">1585</numbering></numberingGroup><correspondenceTo> Fax: +98 381 4424427; e‐mails: <email>saei.siavash57@yahoo.com</email>; <email>smazdak@yahoo.com</email></correspondenceTo><linkGroup><link type="toTypesetVersion" href="file:IJFS.IJFS3006.pdf"></link></linkGroup></publicationMeta><contentMeta><unparsedEditorialHistory>(Received 16 January 2012; Accepted in revised form 21 February 2012)</unparsedEditorialHistory><countGroup><count type="figureTotal" number="0"></count><count type="tableTotal" number="4"></count></countGroup><titleGroup><title type="main">Chemical composition, antioxidative capacity and interactive antimicrobial potency of <i>Satureja khuzestanica</i> Jamzad essential oil and antimicrobial agents against selected food‐related microorganisms</title><title type="shortAuthors"><i>S. S. Saei‐Dehkordi</i> et al.</title><title type="short"><b>Biological effects of <i>S. khuzestanica</i></b></title></titleGroup><creators><creator creatorRole="author" xml:id="cr1" affiliationRef="#a1 #a2" corresponding="yes"><personName><givenNames>S.</givenNames><familyName>Siavash Saei‐Dehkordi</familyName></personName></creator><creator creatorRole="author" xml:id="cr2" affiliationRef="#a1 #a2"><personName><givenNames>Aziz A.</givenNames><familyName>Fallah</familyName></personName></creator><creator creatorRole="author" xml:id="cr3" affiliationRef="#a3"><personName><givenNames>Mahbubeh</givenNames><familyName>Heidari‐Nasirabadi</familyName></personName></creator><creator creatorRole="author" xml:id="cr4" affiliationRef="#a4"><personName><givenNames>Mehran</givenNames><familyName>Moradi</familyName></personName></creator></creators><affiliationGroup><affiliation xml:id="a1"><unparsedAffiliation> Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 115, Iran</unparsedAffiliation></affiliation><affiliation xml:id="a2"><unparsedAffiliation> Research Institute of Zoonotic Diseases, Shahrekord University, Shahrekord 115, Iran</unparsedAffiliation></affiliation><affiliation xml:id="a3"><unparsedAffiliation> Student of Veterinary Medicine, Shahrekord University, Shahrekord 115, Iran</unparsedAffiliation></affiliation><affiliation xml:id="a4"><unparsedAffiliation> Department of Food Science and Technology, Ahar Faculty of Agriculture, University of Tabriz 426, Tabriz, Iran</unparsedAffiliation></affiliation></affiliationGroup><keywordGroup xml:lang="en"><keyword xml:id="k1">Antimicrobial activity</keyword><keyword xml:id="k2">antioxidative capacity</keyword><keyword xml:id="k3">chemical composition</keyword><keyword xml:id="k4"><i>Satureja khuzestanica</i> Jamzad</keyword></keywordGroup><abstractGroup><abstract type="main" xml:lang="en"><title type="main">Summary</title><p>This study aimed to determine the chemical composition, antimicrobial and antioxidative activity of <i>Satureja khuzestanica</i> Jamzad essential oil. The oil was analysed by GC and GC/MS. Twenty‐eight constituents were identified. The oxygenated monoterpenes (78.22%) were the principal compound group. Among them, carvacrol (53.86%) and thymol (19.84%) were the most abundant constituents. The oil exhibited an acceptable antimicrobial activity against most of the tested microorganisms. The checkerboard method was applied to determine fractional inhibitory concentration indices (FICIs) to interpret the synergetic, additive, indifference or antagonistic interactions between essential oil and each of antimicrobials (lysozyme, ciprofloxacin, fluconazole and amphotericin B) against food‐related microorganisms. The synergetic phenomenon (FICI ≤ 0.5) was observed in majority of combinations with the exception of the essential oil and lysozyme. The oil exhibited good 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity (IC<sub>50</sub> = 28.71 μg mL<sup>−1</sup>). Also, the oil had strong antioxidative activity in β‐carotene‐linoleic acid assay relative antioxidant activity (RAA% = 95.45). This study demonstrated that the essential oil has beneficial biological properties and its simultaneous application with standard antimicrobials against food‐related microorganisms result in reduction in inhibitory doses of the antimicrobials <i>in vitro</i>.</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Chemical composition, antioxidative capacity and interactive antimicrobial potency of Satureja khuzestanica Jamzad essential oil and antimicrobial agents against selected food‐related microorganisms</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>Biological effects of S. khuzestanica</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Chemical composition, antioxidative capacity and interactive antimicrobial potency of Satureja khuzestanica Jamzad essential oil and antimicrobial agents against selected food‐related microorganisms</title></titleInfo><name type="personal"><namePart type="given">S.</namePart><namePart type="family">Siavash Saei‐Dehkordi</namePart><affiliation> Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 115, Iran</affiliation><affiliation> Research Institute of Zoonotic Diseases, Shahrekord University, Shahrekord 115, Iran</affiliation><description>Correspondence: Fax: +98 381 4424427; e‐mails: ; </description><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Aziz A.</namePart><namePart type="family">Fallah</namePart><affiliation> Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 115, Iran</affiliation><affiliation> Research Institute of Zoonotic Diseases, Shahrekord University, Shahrekord 115, Iran</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Mahbubeh</namePart><namePart type="family">Heidari‐Nasirabadi</namePart><affiliation> Student of Veterinary Medicine, Shahrekord University, Shahrekord 115, Iran</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Mehran</namePart><namePart type="family">Moradi</namePart><affiliation> Department of Food Science and Technology, Ahar Faculty of Agriculture, University of Tabriz 426, Tabriz, Iran</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>Blackwell Publishing Ltd</publisher><place><placeTerm type="text">Oxford, UK</placeTerm></place><dateIssued encoding="w3cdtf">2012-08</dateIssued><edition>(Received 16 January 2012; Accepted in revised form 21 February 2012)</edition><copyrightDate encoding="w3cdtf">2012</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="tables">4</extent></physicalDescription><abstract lang="en">This study aimed to determine the chemical composition, antimicrobial and antioxidative activity of Satureja khuzestanica Jamzad essential oil. The oil was analysed by GC and GC/MS. Twenty‐eight constituents were identified. The oxygenated monoterpenes (78.22%) were the principal compound group. Among them, carvacrol (53.86%) and thymol (19.84%) were the most abundant constituents. The oil exhibited an acceptable antimicrobial activity against most of the tested microorganisms. The checkerboard method was applied to determine fractional inhibitory concentration indices (FICIs) to interpret the synergetic, additive, indifference or antagonistic interactions between essential oil and each of antimicrobials (lysozyme, ciprofloxacin, fluconazole and amphotericin B) against food‐related microorganisms. The synergetic phenomenon (FICI ≤ 0.5) was observed in majority of combinations with the exception of the essential oil and lysozyme. The oil exhibited good 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity (IC50 = 28.71 μg mL−1). Also, the oil had strong antioxidative activity in β‐carotene‐linoleic acid assay relative antioxidant activity (RAA% = 95.45). This study demonstrated that the essential oil has beneficial biological properties and its simultaneous application with standard antimicrobials against food‐related microorganisms result in reduction in inhibitory doses of the antimicrobials in vitro.</abstract><subject lang="en"><genre>keywords</genre><topic>Antimicrobial activity</topic><topic>antioxidative capacity</topic><topic>chemical composition</topic><topic>Satureja khuzestanica Jamzad</topic></subject><relatedItem type="host"><titleInfo><title>International Journal of Food Science & Technology</title></titleInfo><genre type="journal">journal</genre><subject><genre>article-category</genre><topic>Original article</topic></subject><identifier type="ISSN">0950-5423</identifier><identifier type="eISSN">1365-2621</identifier><identifier type="DOI">10.1111/(ISSN)1365-2621</identifier><identifier type="PublisherID">IJFS</identifier><part><date>2012</date><detail type="volume"><caption>vol.</caption><number>47</number></detail><detail type="issue"><caption>no.</caption><number>8</number></detail><extent unit="pages"><start>1579</start><end>1585</end><total>5</total></extent></part></relatedItem><identifier type="istex">D95892B8F944C8DDFF8B92D33E6D875DB30E61C5</identifier><identifier type="DOI">10.1111/j.1365-2621.2012.03006.x</identifier><identifier type="ArticleID">IJFS3006</identifier><accessCondition type="use and reproduction" contentType="copyright">© 2012 The Authors. 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