Abstract
Background: The increasing demand for natural preservatives results in their extended usefulness. The objective of the present study was to investigate the physicochemical and antioxidative characteristics of Rhus coriaria L. (sumac) fruit and comparison of its antioxidative and antibacterial activity with Zataria multiflora Essential Oil (ZEO) as native Iranian natural additives. Methods: Antioxidant activities of Z. multiflora Boiss and sumac were analyzed by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 2, 2'-azino-bis 3-ethylbenzothiazoline-6-sulphonic acid (ABTS). Reducing power tests were used for measuring antioxidant activity. Total phenolic content of extract and essential oil were studied as well. The Minimal Inhibitory Concentration (MIC), Minimal Bactericidal Concentration (MBC), and Fractional Inhibitory Concentration (FIC) of a hydroalcoholic extract of sumac and ZEO against of Salmonella Typhimurium and Listeria monocytogenes were studied. Statistical analysis of data was performed using the SPSS software. Results: The phenolic content in sumac extract (305.65 mg/g) was significantly (p˂0.05) higher than ZEO (179.42 mg/100 g). The highest level of antibacterial activity was demonstrated by ZEO with the MICs of 0.625 for S. Typhimurium and 1.25 mg/ml for L. monocytogenes. Conclusion: Sumac extract showed more potent antioxidative activity than ZEO. However, based on the results of antibacterial activity, ZEO had more potent than sumac extract, significantly.
Highlights
Nowadays, chemical preservatives are being used to control the microbial population and as well as retard the oxidation reactions in food
The results of DPPH assay showed that increased scavenging of free radicals depended on the concentration, while this variation did not occur in the control sample and increasing concentration (Figure 1)
The antioxidant activity of sumac extract was significantly (p
Summary
Chemical preservatives are being used to control the microbial population and as well as retard the oxidation reactions in food. Antibacterial and antioxidant characteristics of Zataria multiflora Boiss essential oil and hydroalcoholic extract of Rhus coriaria L. Mojaddar Langroodi et al.: Characteristics of Zataria multiflora and Rhus coriaria their side effects. It has been proved that this alternative may reduce the adverse effects of chemical preservatives (Mojaddar Langroodi et al, 2018; Prakash et al, 2015). (sumac) fruit and comparison of its antioxidative and antibacterial activity with Zataria multiflora Essential Oil (ZEO) as native Iranian natural additives. Results: The phenolic content in sumac extract (305.65 mg/g) was significantly (p0.05) higher than ZEO (179.42 mg/100 g). Conclusion: Sumac extract showed more potent antioxidative activity than ZEO. Based on the results of antibacterial activity, ZEO had more potent than sumac extract, significantly
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