EVALUATING ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF VOLATILE OILS EXTRACTED FROM ANISE, FENNEL AND SPEARMINT PLANTS

2016 Journal of Sustainable Agricultural Sciences  
Essential oils of the three Aromatic plants growing in Egypt; anise (Pimpinella anisum), fennel (Foeniculum vulgare), and spearmint (Mentha spicata) as natural products were examined concerning their chemical constituents, antimicrobial and antioxidant activities. Essential oils were extracted by hydro-distillation method and were analyzed using Gas chromatography/mass spectrometry technique. GC/MS analysis of the essential oils revealed the percentage of major/main components in each volatile
more » ... il, which was greatly different among all examined oils. Antioxidant activities of the essential oils were evaluated using the DPPH radical scavenging assays. Essential oil of Spearmint was more effective antioxidant than those of fennel and anise. Antimicrobial activities of each oil were tested against some pathogenic bacteria (Bacillus cereus, Pseudomonas aeruginosa, Salmonella Typhimurium, Escherichia coli enterotoxigenic and Stenotrophomonas maltophilia) and non-pathogenic bacteria (Bacillus lichneformis, Escherichia coli JM109, E. coli JM109 DE3, E. coli JM109 DE3 BL21 PLsS) as indicator strains. All tested were used at four different concentrations (50, 100, 200 and 500 µl/ml) using agar dilution method. The minimum inhibitory concentration (MIC) for each volatile oil was determined. The antibiotic susceptibility test was performed against the test organisms by disc diffusion method. All tested essential oils were used at concentrations of 70µl/well (diameter 6 mm) in Muller Hinton agar medium. Results showed that all tested essential oils exhibited markedly antibacterial effect against all tested organisms except for P. aeruginosa which was not affected by volatile oils from anise and fennel. Spearmint oil showing the highest inhibitory activity, it was observed for all tested concentrations, while anise oil was inhibitory against six bacterial members and fennel oil demonstrated the lowest inhibitory effect on bacterial growth. However, Stenotrophomonas maltophilia showed less sensitivity towards essential oil extracts. Present data underpin the great potential of anise, fennel and spearmint essential oils as biological weapons against various bacterial pathogens from Gram-negative and Gram-positive bacteria. : Pharmacological activity of cardiovascular agents from herbal medicine. Vardiovasc Hematol Agents Med. Chem., 5: 273-277. Jeong S.; Kuo S.; Kim R.; Jo C., Nam K.; Ahn D. and Lee S. (2004): Effect of heat treatment on the antioxidant activity of extracts from citrus peels. J. Agric. Food Chem., 52: 3389-3393. Kaur C.; and Kapoor H. (2002): Anti-oxidant activity and total phenolic content of some Asian vegetables. Inter. J. Food Sci. Technol., 37: 153-161. Kofidis G., Bosabalidis A. and Kokkini S.: Seasonal variations of essential oils in a linalool-rich chemotype of Mentha spicata grown wild in Greece. J. Essent. Oil Res., 16, 469-472 (2006). Kordali S.; Kotan R.; Mavi A.; Cakir A.; Ala A. and Yildirim A. (2005): Determination of the chemical composition and antioxidant activity of the essential oil of Artemisia dracunculus and of the antifungal and antibacterial activities of Turkish Artemisia absinthium, A. dracunculus, Artemisia santonicum, and Artemisia spicigera essential oils. J. Agric. Food Chem, 53:9452-9458. Majhenic L.; Skerget M. and Knez Z. (2007): Antioxidant and antimicrobial activity of guarana seed extracts. Food Chem., 104: 1258-1268. Mata A.; Proenca C.; Ferreira A.; Serralheiro M.; Nogueira and Araujo M. (2007): Antioxidant and antiacetylcholinesterase activities of five plants used as Portuguese food species. Food Chem., 103: 778-786. Miguel M.; Duarte J.; Figueiredo A.; Barroso J. and Pedro L. (2005): Thymus carnosus Boiss.: effect of harvesting period, collection site and type of plant material on essential oil composition. Essential Oil Res., 17:422-426. Miguel M.; Cruz C.; Faleiro L.; Simões M.; Figueiredo A.; Barroso J. and Pedro L. (2010): Foeniculum vulgare Essential Oils: Chemical Composition, Antioxidant and Antimicrobial Activities. Natural Product Communications, 5:319-328. Milhau G.; Valentin A.; Benoit F.; Mallie M.; Bastide J.; Pelissier Y. and Bessiere J. (1997): In vitro antimicrobial activity of eight essential oils. J Essent Oil Res., 9:329-333. Moreira M., Ponce A., de Valle C. and Roura S. (2005): Inhibitory parameters of essential oils to reducea foodborne pathogen. Lebensmittel-Wissenschaft und-Technologie-LWT, 38: 565-570. Omidbeygi M.; Barzegar M.; Hamidi Z. and Naghdibadi H. (2007): Antifungal activity of thyme, summer savory and clove essential oils against Aspergillus flavus in liquid medium and tomato paste. Food Control, 18: 1518-1523 Ohinishi, M., H. Morishita, H. Iwahashi, T. Shizuo, S. Yoshiaki, M. Kimura, and R. Kido, (1994). Inhibitory effects of chlorogenic acids on
doi:10.21608/jsas.2016.2885 fatcat:nmsj22nzbrgtrkoy6nk4ncit7i