Author/Authors :
Hashemi، Mohammad نويسنده Faculty of Medicine,Department of Nutrition,Mashhad University of Medical Sciences,Mashhad,Iran , , Ehsani، Ali نويسنده Faculty of Nutrition,Department of Food Science and Technology,Tabriz University of Medical
Sciences,Tabriz,Iran , , Hassani، Abbas نويسنده Faculty of Agriculture,Department of Horticulture,Urmia University,Urmia,Iran , , Afshari، Asma نويسنده Faculty of Medicine,Department of Nutrition,Mashhad University of Medical Sciences,Mashhad,Iran , , Aminzare، Majid نويسنده School of Public Health,Department of Food Safety and Hygiene,Zanjan University of Medical
Sciences,Zanjan,Iran , , Sahranavard، Toktam نويسنده Faculty of Medicine,Department of Nutrition,Mashhad University of Medical Sciences,Mashhad,Iran , , Azimzadeh، Zahra نويسنده Faculty of Agriculture,Department of Horticulture,Urmia University,Urmia,Iran ,
Abstract :
Phytochemicals are good sources of natural antioxidants and have beneficial effects on human health. Many of phenolic phytochemicals have shown antimicrobial and antifungal ac-tivity. Anise hyssop (Agastache foeniculum [Pursh] Kuntze) is a perennial aromatic plant of the Lamiaceae family with antimicrobial and antifungal properties and useful for gastrointestinal prob-lems. In this investigation, the antioxidant activity of extracts, their antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, B. subtilis, Salmonella thyphi-murium, S. enteritidis, Escherichia coli strains and their antifungal activity against Aspergillus niger and A. flavus was evaluated. Seven components were identified, representing 95.4% of the oils including methyl chavicol (83.1%), limonene (3.4%), spathulenol (3.1%) and caryophyllene oxide (3.1%). Agar disk diffusion and broth micro-well dilution assays showed that B. subtilis was the most resistant strain against both of the EOs and E. coli was the most sensitive bacteria. Re-sults of both disc diffusion and MIC showed that the EO was more effective against A. flavus than A. niger. Antioxidant activity of A. foeniculum by DPPH and ABTS assays revealed remarkable antioxidant activities of this EO comparing with BHT. Results of current study indicated that A. foeniculum EOs can be used as a food preservative in having antibacterial, antifungal and antioxi-dant activity for the control of food deterioration.
