Evaluation of antibacterial and antioxidant properties of Coriander seed essential oil and investigation of oxidative stability of soybean oil containing Coriander essential oil

Negin Ghazanfari, Seyed Ali Mortazavi, Farideh Tabatabaei Yazdi, Morteza Mohammadi
2021 Iranian Food Science and Technology Research Journal  
One of the most important challenges facing medical science is infectious diseases and poisoning, which in turn increases the production and consumption of new and common antibiotics. With theover use of common antibiotics, we are witnessing the spread of antibiotic-resistant microbial species, which makes the treatment of infectious diseases long and costly. Natural compounds of plant origin (essential oils and extracts) have been used to kill or at least prevent the growth of pathogenic
more » ... rganisms. These compounds, which are naturally present in plant tissues, are probably produced as part of their defense mechanisms against microbial invasion. Plant-based antimicrobials have therapeutic potential and are not only effective in treating infectious diseases, but also reduce the large number of side effects that are often associated with synthetic antimicrobials. Essential oils are complex mixtures of volatile, aromatic, low molecular weight and hydrophobic compounds present in various parts of aromatic plants, including leaves, flowers, seeds, sprouts and shoots. Among these plants, we can mention the coriander plant. Coriander (Coriandrum sativum L.) is an annual, herbaceous, aromatic plant belonging to the Apiaceae family. Coriander has a long history of nutritional and therapeutic use. This plant is a rich source of aromatic compounds and essential oils that have antibacterial, antifungal and antioxidant effects and is used in the preparation of various foods as a spice. Materials and Methods: The tested coriander seeds were obtained from Khorasan Razavi province, Mashhad city. Antioxidant-free soybean oil was obtained from the Seh Gol Khorasan vegetable oil factory. Total phenolic content (TPC), Radical scavenging ability (DPPH assay), Oxidative stability index (OSI), Peroxide value (PV), Minimum inhibitory concentration (MIC) and Minimum bactericidal concentration (MBC) of essential oil were measured on a number of bacteria causing infection and food poisoning. The compositions of essenti [...]
doi:10.22067/ifstrj.v18i1.88361 doaj:3048456bfe5e490584cfb59879bd9a63 fatcat:4uumewggkfe7lnfqyc4fwgiiw4