Antioxidant and Antimicrobial Activities of Aqueous and Ethanolic Extracts of Barberry and Zataria multiflora Boiss Essential Oil Against Some Food-Borne Bacteria

Abstract

Background: Researchers have recently focused on the use of natural compounds, especially essential oils of high antioxidant and antimicrobial properties in order to reduce the risks of synthetic preservatives. Objectives: Also Therefore, the present study examined the antimicrobial and antioxidant properties of Zataria multiflora Boiss essential oil and Berberis vulgaris water and ethanol extract (BGE). Methods: In this experimental study, the components of the essential oil were analyzed by GC/MS. The minimum inhibitory concentration (MIC) was determined by the last well without turbidity, the minimum bactericidal concentration (MBC) was determined by culturing the wells without turbidity, and the least concentration of essential oil that inhibits bacterial growth was determined by microdilution method. The antioxidant activity of different concentrations of ZEO and BGE was measured by 2, 2-diphenyl, 1-picrylhydrazyl (DPPH) radical scavenging, β-carotene-linoleic acid assays and the level of total phenolic. Results: Thymol was found to be the major component of ZEO through chemical composition analysis (44.82%). The results of antioxidative tests indicated that BGE was significantly more potent (P < 0.05) than ZEO. Furthermore, the phenolic content in BG water and ethanol extracts and ZEO were (242.3, 274.6 and 215.4 mg per 100 g), respectively. Furthermore, β-carotene/linoleic acid assay revealed antioxidant inhibition of 67.4%, 62.8% and 73.2% respectively for water extract of BG, ethanol extract of BG and ZEO. Conclusions: The results of this study showed that water and ethanol extracts of BG and essential oil of ZEO have antibacterial and antioxidant properties. Hence, it is suggested that these compounds be added to food products to increase their shelf life.