Volume 18, Issue 121 (2022)                   FSCT 2022, 18(121): 57-68 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Sepehry N, Mortazavi S A, sadeghian A, Pedram nia A, Mohammadi M. Evaluation of antioxidant and antibacterial properties of essential oil and black cumin extract extracted by Clevenger and Ultrasound methods. FSCT 2022; 18 (121) :57-68
URL: http://fsct.modares.ac.ir/article-7-53459-en.html
1- Ph.D student, Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran
2- Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
3- Assistant Professor, Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran , alisadeghian@yahoo.com
4- Associate Professor, Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran
5- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran
Abstract:   (1822 Views)
Essential oils and extracts of black cumin have been attracted researchers in the field of protection of raw and processed food due to their antimicrobial and antioxidant compounds. In the current study, the chemical composition, antibacterial and antioxidant properties of black cumin essential oil extracted by Clevenger and ultrasound assisted (frequencies 37 and 80 kHz and 70 and 100% power) methods were performed and the optimization of extraction conditions according to the chemical properties of the essential oil. Antibacterial properties of black cumin essential oil against E.coli and S.aureus were measured by measuring the minimum inhibitory concentration and the minimum lethal concentration of pathogenic bacteria using micro-plate method. The antioxidant activity of essential oil was measured by examining the percentage of DPPH free radical scavenging. The results of analysis of black cumin essential oil by GCMS showed that the main composition of black cumin essential oil extracted by Clevenger method was γ-terpene with 30.03% and in ultrasound method was 31.04%. The highest efficiencies of essential oils and extracts obtained by Clevenger method were 2.04 and 0.75%, respectively, and in ultrasound method (80/100) for essential oils and extracts were 2% and 1%, respectively. The results showed that S.aureus was the most sensitive and E.coli the most resistant bacteria to cumin essential oil. Therefore, it can be stated that the extraction of black cumin essential oil by ultrasound method (80/100) could have the greatest effect on the extraction of essential oils and extracts and can be used to protect food against various systems. Benefit from oxidative and microorganisms that cause infections and food poisoning.
Full-Text [PDF 886 kb]   (580 Downloads)    
Article Type: Original Research | Subject: Essences and extracts
Received: 2021/06/21 | Accepted: 2021/10/31 | Published: 2022/03/7

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.