Antioxidant and Antifungal Activities of Essential Oils of Origanum vulgare ssp. gracile Flowers and Leaves from Iran

نویسندگان
Hashemi , M. ID 1
Ehsani , A. ID 2
Aminzare , M. ID 3
Hassanzadazar , H. ID 4

1 Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

2 Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran

3 Department of Food Safety and Hygiene, School of Health, Zanjan University of Medical Sciences, Zanjan, Iran

4 Department of Food Safety and Hygiene, School of Health, Zanjan University of Medical Sciences, Zanjan, Iran

doi
چکیده

Background: Herbal Essential Oils (EOs) are natural, volatile, and complex compounds that are defined by a strong odor. This study was conducted to investigate and compare antioxidant and antifungal properties of EO extracted from flowers and leaves of Origanum vulgare ssp. gracile from Iran. Methods: EOs of leaves and flowers of ...

کلیدواژه‌ها
Origanum, Oils Volatile, Food Safety