Zataria multiflora Boiss. (Shirazi thyme)--an ancient condiment with modern pharmaceutical uses.

Background: Citrus fruits have some antioxidant and antimicrobial properties. The aim of this study was to determine the chemical compounds, antioxidant, and antimicrobial activities of Essential Oil (EO) of lemon (Citrus limon) peel in vitro and in a food model. Methods: The analysis of the lemon peel EO was carried out using gas chromatographymass spectrometry. Total phenolic and flavonoid content was determined using standard protocols. The antioxidant activity of the EO was also evaluated using 2, 2-diphenyl-1picrylhydrazyl (DPPH) radical scavenging assay. Antimicrobial properties of the EO were assessed against Staphylococcus aureus using the broth microdilution method. Also, barely soup was chosen as food model. Data were analyzed using SPSS Inc. software version 22.0. Results: The total phenol content was 81.82±8.02 mg gallic acid equivalent/g of the EO. Also, the total amount of flavonoids in the EO of lemon peel was 11.72±1.82 mg/g rutin equivalent. Lemon peel EO showed 55.09% inhibition of DPPH, showing significant difference with control group (p<0.05). The MIC and MBC value of EO against S. aureus was 1.25 and 5%, respectively having significant difference (p<0.05) with control group. A dose-dependent manner was seen in food model revealed significantly lower (p<0.05) bacterial number in EO containing barley soup groups than the control one. Conclusion: The EO of lemon peel showed considerable antioxidant and antimicrobial properties both in vitro and barley soup as food model.

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Antioxidant and Antimicrobial Activities of Essential Oil of Lemon (Citrus limon) Peel in Vitro and in a Food Model

Investigation were carried out to compare the efficiency of three plant essential oils; Zataria multiflora, Carum carvi and Mentha piperita as natural food preservatives. The effect of these plant essential oils at concentrations of 0.0, 0.3, 0.6 and 1% was studied against inoculated Escherichia coli O157:H7 (10(5) cfu mL(-1)) in prepared commercial chicken soup stored at 8 and 35 degrees C over seven (168 h) and three (72 h) days, respectively by plate count technique on CT-SMAC agar. Zataria multiflora was the most effective essential oil against the bacterium in all concentrations, followed by Mentha piperita and Carum carvi. The maximum inhibitory effects of all essential oils were seen at 1% concentration. The inhibitory effects were affected by the incubation temperature as well as by the type and concentrations of essential oils. The 1% concentration of Mentha piperita and 0.6 and 1% concentrations of Zataria multiflora essential oil showed bacteriostatic effect on growth of Escherichia coli O157:H7 at 35 degrees C. Also 1% concentration of Carum carvi, 0.6 and 1% concentrations of Mentha piperita and 0.6% concentration of Zataria multiflora essential oil had bacteriostatic effect while 1% concentration of Zataria multiflora essential oil showed bactericidal effect on the bacteria during the incubation period at 8 degrees C. It is concluded that selected plant essential oils have promising inhibitory effects on Escherichia coli O157:H7 in chicken soup and could be considered as natural food preservatives. This is especially relevant at a time when there is an increasing interest in finding more natural alternatives to many existing preservatives.

The potential application of plant essential oils as natural preservatives against Escherichia coli O157:H7.

In this present study, essential oils (EOs) were extracted from Chaerophyllum macropodum, Oliveria decumbents, and Zataria multiflora Boiss. The chemical composition and antimicrobial activity of t...

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1818777

Physicochemical and microbiological properties of Chaerophyllum, Oliveria and Zataria essential oils and their effects on the sensory properties of a fermented dairy drink, ‘doogh’

Raeisi, M.(PhD) PhD Student in Food Hygiene, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia, Iran Tajik, H.(PhD) Professor of Food Hygiene, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia, Iran Aliakbarlu, J.(PhD) Assistant professor of Food Hygiene, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia, Iran

Antibacterial Effect of Carboxymethyl Cellulose Coating Enriched by Zataria Multiflora Essential Oil and Grape Seed Extract

1  ،رايشناد  ،يياذغ داوم يفيك لرتنك و تشادهب هورگ  يكشزپماد هدكشناد ، نارهت هاگشناد  2  ،رايداتسا  هورگ ،يياذغ داوم يفيك لرتنك و تشادهب  يكشزپماد هدكشناد ، نارهت هاگشناد  3  د رايتس ، ،يياذغ داوم يفيك لرتنك و تشادهب هورگ ،يياذغ داوم يفيك لرتنك و تشادهب  يكشزپماد هدكشناد ، هاگشناد  ت زيرب  4   هورگ ،داتسا نارهت هاگشناد ،يكشزپماد هدكشناد ،يژولويبوتاپ  5  ك و تشادهب هورگ ،داتسا نارهت هاگشناد ،يكشزپماد هدكشناد ،يياذغ داوم يفيك لرتن  * هبتاكم سردآ :  ت هاگشناد زيرب ،  يياذغ داوم يفيك لرتنك و تشادهب هورگ ،يكشزپماد هدكشناد  قودنص  يتسپ : 5166614779 ، نفلت : 3392377  ) 0411 ( ربامن ، : 3357834 ) 0411 (  كينورتكلا تسپ : moosavy@tabrizu.ac.ir

M H Musavi

Papers

Effect of zataria multiflora boiss. essential oil on the growth of staphylococcus aureus in a commercial barley soup