Volume 17, Issue 105 (2020)                   FSCT 2020, 17(105): 15-30 | Back to browse issues page


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pirnia M, tabatabaee yazdi F, Mortazavi S A, mohebbi M. Comparison and survey of chemical composition and antimicrobial effects Hyssopus officinalis and Frankincense (Boswellia carteri) oils against some of food infectious and spoiling microorganisms In Vitro. FSCT 2020; 17 (105) :15-30
URL: http://fsct.modares.ac.ir/article-7-39695-en.html
1- ferdowsi university of mashhad
2- science committee
3- science committee , morteza@um.ac.ir
Abstract:   (1963 Views)
Hyssopus officinalis and frankincense (Boswellia carteri), as valuable medicinal herbs, are widely used in traditional medicine. Due to the increased resistance of pathogenic microorganisms to antibiotics and increasing of treatment costs, attentions has been focused to compounds of natural origin. In this study, Hyssop and Frankincense oils were extracted separately by water distillation. The essential oils components were identified by GC/MS. Determination of inhibition zone diameter and minimum inhibitory concentration were performed by disk agar diffusion and macro dilution methods, respectively. Wells with no discoloration were used to detect the minimum bactericidal (fungicidal) concentration. In this research, 24 and 22 compounds were identified in Hyssop and Frankincense, respectively. The main component of Hyssop oil was cis-3-pinanone (%28.2), and the main component of Frankincense oil was α- pinene (%22). Both Hyssop and Frankincense oils had the highest effect on Staphylococcus aureus and Bacillus cereus, and the lowest growth zone diameter was related on Escherichia coli and Pseudomonas aeruginosa. Also, it was found that the Candida albicans was more sensitive than Aspergillus niger against both essential oils (p<0.05). The results showed that plants are rich in secondary products such as terpenoids, alkaloids and flavonoids, most of which have antimicrobial activity.
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Article Type: Original Research | Subject: Food quality control
Received: 2020/01/6 | Accepted: 2020/06/21 | Published: 2020/10/31

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