Volume 22, Issue 159 (2025)
FSCT 2025, 22(159): 43-54 |
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Mehrnia M A, Alizadeh Behbahani B, Noshad M. Investigating the chemical and antimicrobial properties of Anthemis cotula essential oil against Salmonella typhimurium, Enterobacter aerogenes, Staphylococcus aureus, Shigella dysentery, Bacillus cereus and Streptococcus pyogenes. FSCT 2025; 22 (159) :43-54
URL: http://fsct.modares.ac.ir/article-7-74663-en.html
URL: http://fsct.modares.ac.ir/article-7-74663-en.html
1- 1Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran , mamehrnia@yahoo.com
2- 1Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2- 1Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
Abstract: (163 Views)
This study aimed to extract essential oil from the medicinal plant Anthemis cotula (Mayweed) and evaluate its total phenolic content, total flavonoids, antioxidant properties, and antimicrobial activity. The analysis of total phenolic content in the essential oil using the Folin-Ciocalteu method revealed a value of 29.80 mg GAE/g. Additionally, the total flavonoid content was determined to be 13.47 mg QE/g. The essential oil exhibited significant antioxidant activity based on its ability to scavenge free radicals using the DPPH and ABTS methods. The antioxidant activity against DPPH and ABTS radicals was found to be 53% and 55%, respectively. Furthermore, the antimicrobial activity of the essential oil was assessed against various pathogenic bacteria, including Salmonella typhimurium, Enterobacter aerogenes, Staphylococcus aureus, Shigella dysenteriae, Bacillus cereus, and Streptococcus pyogenes. The disk diffusion agar, well diffusion agar, and minimum inhibitory concentration methods demonstrated that the essential oil exhibited remarkable antibacterial activity. Among the tested strains, Staphylococcus aureus and Shigella dysenteriae were the most sensitive and resistant, respectively, to the essential oil. These findings highlight that Mayweed essential oil serves as a natural source of bioactive compounds with antioxidant and antibacterial effects against pathogenic bacteria.
Article Type: Original Research |
Subject:
Essences and extracts
Received: 2024/04/13 | Accepted: 2024/06/1 | Published: 2025/04/21
Received: 2024/04/13 | Accepted: 2024/06/1 | Published: 2025/04/21
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