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1- Department of Food Hygiene and Aquatics, School of Veterinary Medicine, Ferdowsi University of Mashhad, Iran.
2- Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Iran.
3- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
4- Department of Clinical Science, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Iran.
Abstract:   (77 Views)
Background: The present study aimed to determine the chemical composition and in vitro antibacterial activity of Ziziphora clinopodioides essential oil (ZCEO).
Methods: Firstly, the chemical composition of ZCEO was determined using GC-MS analysis. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values were calculated by micro well dilution assay to determine antibacterial effect of ZCEO emulsion and nano-emulsion forms against E. coli O157:H7.
Results: The results indicated a yield of 1% (w/w) for ZCEO isolation and pulegone (58.78%), menthone (1.15%) and isomenthone (9.91%) were identified as the major components of phytochemicals of ZCEO, respectively. MIC values of the ZCEO emulsion and nano-emulsion forms were 0.8 and 0.025 mg/ml, and their MBC values were 1.6 and 0.05 respectively.
Conclusion: Accordingly, it is suggested that the nano-emulsion of Ziziphora clinopodioides essential oil be applied as potential sources of natural preservatives in the food industries.
     
Type of Study: Short communication | Subject: Food Safety and Hygiene
Received: 2019/04/29 | Accepted: 2019/08/13 | Published: 2019/08/13

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