Title of article :
Chemical Composition and Antibacterial Activity of the Emulsion and Nano-emulsion of Ziziphora clinopodioides Essential Oil against Escherichia coli O157:H7
Author/Authors :
Khanzadi, Saeid Ferdowsi University of Mashhad - Faculty of Veterinary Medicine - Department of Food Hygiene and Aquatics , Azizian, Asghar Mashhad University of Medical Sciences - Medical Toxicology Research Center , Hashemi, Mohammad Mashhad University of Medical Sciences - Faculty of Medicine - Department of Nutrition , Azizzadeh, Mohammad Ferdowsi University of Mashhad - Faculty of Veterinary Medicine - Department of Clinical Science
Abstract :
Background: The present study aimed to determine the chemical composition and invitro antibacterial activity of Ziziphora clinopodioides essential oil (ZCEO).
Methods: The chemical composition of ZCEO was determined using gas
chromatography-mass spectrometry (GC-MS) analysis. Minimum inhibitory
concentration (MIC) and minimum bactericidal concentration (MBC) were calculated using the microwell dilution assay to assess the antibacterial effects of ZCEO emulsion and nano-emulsion on E. coli O157:H7.
Results: A yield of 1% (w/w) was identified for ZCEO isolation and pulegone (58.78%), menthone (1.15%), and isomenthone (9.91%) as the key components of ZCEO phytochemicals. The MIC values of the ZCEO emulsion and nano-emulsion were 0.8 and 0.025 mg/ml, respectively, and the MBC values were estimated at 1.6 and 0.05, respectively. Conclusion: It is recommended that the nano-emulsion of ZCEO be applied as a potential source of natural preservatives in food industries.
Keywords :
Essential oil , Antibacterial activity , Nanotechnology , Escherichia coli O157:H7
Journal title :
Journal of Human, Environment and Health Promotion
