Abstract
This study presents the phytochemical components and antibacterial properties of thehydrodistilled essential oil (EO) of Ferula sharifi. The EO components were identified by GC-MS analysis.The minimum inhibitory concentration (MIC) and mininmum bactericidal (MBC) of EO against four selectedprobiotic microorganisms (Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus ramnus) was determined using micro-plate assay. Thirty components representing 96.9 % of the total oil were characterized. The main chemical group was monoterpene hydrocarbons (43.9 %) including ®-pinene (21.7 %), ⟨-pinene (15.9 %) and sabinene (5.7 %). The MIC and MBC values ranged between 1250-10000 ppm., L. acidophillus was the susceptible (MIC: 1250 ppm and MBC: 5000 ppm) among the tested microorganism. Our results showing that the genus Ferula is considered as a good source of EO and antibacterial activity against probiotic bacteria. So its use as natural additives in functional foods need to be further investigated.
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