Volume 22, Issue 165 (2025)
FSCT 2025, 22(165): 238-248 |
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Alizadeh behbahani B, Noshad M, Ghasemi P. A study on the antimicrobial, antioxidant, and phytochemical compounds of the essential oil of Artemisia persica. FSCT 2025; 22 (165) :238-248
URL: http://fsct.modares.ac.ir/article-7-79922-en.html
URL: http://fsct.modares.ac.ir/article-7-79922-en.html
1- Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. , behrooz66behbahani@gmail.com
2- 1- Associate 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- 1- Associate 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: (99 Views)
Essential oils are volatile, aromatic organic compounds produced as secondary metabolites in plants. They often exhibit significant biological activities, including antimicrobial, anti-inflammatory, and antioxidant properties. In this study, the antimicrobial, antioxidant activities and phytochemical compounds of the essential oil of Iranian Artemisia were investigated. The antimicrobial activity of the essential oil was evaluated based on agar disk diffusion, agar well diffusion, minimum inhibitory concentration and minimum bactericidal concentration methods. Furthermore, to investigate the phytochemical compounds, including total phenolic and flavonoid contents, Folin-Ciocalteu and aluminum chloride colorimetric methods were used, respectively. Antioxidant activity was evaluated based on DPPH and ABTS radical scavenging activity. Antimicrobial tests revealed that the essential oil under investigation exhibited significant inhibitory effects against both Gram-positive and Gram-negative bacteria, including Streptococcus pyogenes, Shigella dysenteriae, Escherichia coli, Staphylococcus aureus, Bacillus subtilis, and Klebsiella aerogenes. The examined essential oil contained acceptable amounts of phenolic compounds (31.2 ± 1.27 mg GAE/g) and flavonoid compounds (17.49 ± 1.19 mg QE/g) and had a significant ability to inhibit DPPH free radicals. (52.43±1.41) and ABTS (57.49±1.37). The present study showed that the investigated essential oil has a significant potential as a therapeutic agent for diseases caused by oxidative stress and microbial infections.
Article Type: Original Research |
Subject:
Essences and extracts
Received: 2025/03/11 | Accepted: 2025/04/21 | Published: 2025/10/23
Received: 2025/03/11 | Accepted: 2025/04/21 | Published: 2025/10/23
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