Comparative Evaluation of Phytochemical, Antioxidant, and Antibacterial Properties from the Essential Oils of Four Commonly Consuming Plants in Iran
نویسندگان
1 Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
2 Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
3 Faculty and Research Institute of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
4 School of Veterinary Medicine, Shiraz University, Shiraz, Iran
5 Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
6 Environmental Health Research Center, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran
7 Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
8 Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
9 Department of Molecular Biology and Genetics, Faculty of Science and Literature, Kilis 7 Aralık University, 79000Kilis, Turkey
doi
چکیده
Background: This study aimed at investigation of the chemical composition, antimicrobial activity, and antioxidant properties of clove, cumin, origanum, and anise Essential Oils (EOs). Methods: Chemical compositions of the EOs were identified using Gas Chromatography/Mass Spectrometry (GC/MS). The antibacterial activities of EOs against four important food-borne bacteria were assessed by ...
