Zanthoxylum ovalifolium fruits and its oils are being used in traditional foods as flavoring agent. So, the present investigation was taken to evaluate the potential of essential oils extracted from fruits activity against food borne spoilage microbes. Phytochemical screening revealed the presence of flavonoids and phytosterols. GC-MS results showed the presence of a total of 20 compounds, including Oleoyl chloride in the oil extracted from young fruit and Bis(2-ethylhexyl) phthalate in both oils. The LC-MS results revealed a total of 48 compounds, highlighting variations in composition between ZEY and ZEM, likely due to the fruit's maturity stage. DPPH free radical scavenging potential of young fruit essential oils extract showed highest percentage of scavenging activity and IC50 values. The antimicrobial activities of the essential oils were evaluated against bacterial and fungal strains by well diffusion method. S. aureus showed highest zone of inhibition and all fungal strains showed excellent inhibition compared to standard. These essential oils have appreciated capability of suppressing growth of wide variety of food borne microbes in turn scavenging the free radicals released by them. Derived from natural sources, this essential oil offers a promising alternative for extending the shelf life of food products.
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