Investigation of antimicrobial and antioxidant activities of essential oils extracted from medicinal plants

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dc.contributor.authorGumus, Tuncay
dc.contributor.authorDemirci, Ahmet Sukru
dc.contributor.authorSonuc, Munteha Nur
dc.contributor.authorDemirok, Nazan Tokatli
dc.contributor.authorTulukcu, Eray
dc.contributor.authorGulcu, Mehmet
dc.date.accessioned2020-03-26T19:24:47Z
dc.date.available2020-03-26T19:24:47Z
dc.date.issued2016
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractEssential oils of eleven plants including anise, hyssop, flos lavandulae, pot marigold, fennel, mint, chamomile petal, clary sage, cilantro, herba lippiae and dill were screened for total phenolic content by the Folin-Ciocalteu method, for potential antioxidant activity using the phosphomolybdenum assay and for antiradical activity by the 1,1-diphenyl-2-picryl hydrazyl (DPHH) method. The antimicrobial activity was examined by using agar disc diffusion as well as the minimum inhibitory concentration (MIC) method. The essential oils showed considerable antimicrobial activity against most of the tested microorganisms. The essential oil of dill was very effective in inhibiting the growth of all bacterial strains tested, with a low MIC (125 mu l/ml). Overall, the lowest MIC was found for E. coli O157:H7 and E. coli ATCC 25922 while the highest values were found for S. aureus and L. monocytogenes. The highest total antioxidant capacity as ascorbic acid equivalent (AAE) of 195.27 mg/g was obtained for mint with the phosphomolybdenium assay. The highest percentage of inhibition of DPPH radical was obtained with essential oil from dill (92.70 %). It was followed by radical scavenging activities of essential oils from mint (81.00 %) and anise (71.53 %). Total phenolic content of the essential oils ranged from 2.33 to 695.06 mg gallic acid per 100 g of the samples. Mint and dill had the highest content of total phenols. The essential oils of mint, dill, anise hyssop, and flos lavandulae may prove to be a good source of antioxidant and antimicrobial agents for the food and pharmaceutical industries.en_US
dc.identifier.doi10.2376/0003-925X-67-17en_US
dc.identifier.endpage24en_US
dc.identifier.issn0003-925Xen_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage17en_US
dc.identifier.urihttps://dx.doi.org/10.2376/0003-925X-67-17
dc.identifier.urihttps://hdl.handle.net/20.500.12395/33727
dc.identifier.volume67en_US
dc.identifier.wosWOS:000369779800003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherM H SCHAPER GMBH CO KGen_US
dc.relation.ispartofJOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAntibacterial activityen_US
dc.subjectantioxidanten_US
dc.subjecttotal phenolicen_US
dc.titleInvestigation of antimicrobial and antioxidant activities of essential oils extracted from medicinal plantsen_US
dc.typeArticleen_US

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