Volume 5, Issue 2 (6-2019)                   J. Hum. Environ. Health Promot 2019, 5(2): 94-97 | Back to browse issues page

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Khanzadi S, Azizian A, Hashemi M, Azizzadeh M. Chemical Composition and Antibacterial Activity of the Emulsion and Nano-emulsion of Ziziphora clinopodioides Essential Oil against Escherichia coli O157:H7. J. Hum. Environ. Health Promot. 2019; 5 (2) :94-97
URL: http://zums.ac.ir/jhehp/article-1-204-en.html
1- Department of Food Hygiene and Aquatics, School of Veterinary Medicine, Ferdowsi University of Mashhad, Iran.
2- Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Iran.
3- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
4- Department of Clinical Science, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Iran.
Abstract:   (1044 Views)
Background: The present study aimed to determine the chemical composition and in-vitro 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.
Full-Text [PDF 405 kb]   (233 Downloads)    
Type of Study: Short communication | Subject: Food Safety and Hygiene
Received: 2018/12/20 | Accepted: 2019/03/9 | Published: 2019/06/30

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