Volume 21, Issue 156 (2025)                   FSCT 2025, 21(156): 150-166 | Back to browse issues page

‎ 10.22034/FSCT.21.156.150

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Ghodsi Sheikhjan M, FAZLARA A, Hojjati M, Alizadeh Behbahani B. Evaluation of the antimicrobial effect of Badrashboo (Dracocephalum moldavica) essential oil and its interaction with some common antibiotics against some pathogenic bacteria. FSCT 2025; 21 (156) :150-166
URL: http://fsct.modares.ac.ir/article-7-74784-en.html
Evaluation of the antimicrobial effect of Badrashboo (Dracocephalum moldavica) essential oil and its interaction with some common antibiotics against some pathogenic bacteria
Mitra Ghodsi Sheikhjan1 , ALI FAZLARA 2, Mohammad Hojjati3 , Behrooz Alizadeh Behbahani4
1- Ph.D. Student of Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
2- Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran. , a.fazlara@scu.ac.ir
3- 3- Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
4- 4- 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:   (215 Views)
Nowadays, due to the harmful effects of chemical preservatives in food products and antibiotic resistance too, the efforts of researchers to use natural and safe antimicrobial compounds, including plant essential oils, have increased. In the present study, after collecting the Badrashboo plant from the fields around Urmia city and drying it, extracting the essential oil from the plant was carried out using a Clevenger device, and the antimicrobial effects of this essential oil against some Gram-positive and Gram-negative food-borne pathogenic bacteria were determined by methods: Disk Diffusion Agar (DDA), Well Diffusion Agar (WDA), Minimum inhibitory concentration (MIC), Minimum bactericidal concentration (MBC) and interaction with four common broad-spectrum antibiotics including Vancomycin, Erythromycin, Chloramphenicol and Gentamicin were performed. The results of the DDA and WDA tests showed that the essential oil of Badreshbo had significant antimicrobial effects on all the tested bacteria in this study. The gram-positive bacteria were more sensitive than the gram-negative bacteria in front of this essential oil. The results of the MIC test of the essential oil for Salmonella typhimurium, Escherichia coli, Pseudomonas aeruginosa, Shigella dysentery, Staphylococcus aureus, Bacillus cereus, and Listeria monostogenes were 2.5, 1.25, 1.25, 0.625, 0.312, 1.25 and 1.25 mg/ml. The MBC of the mentioned strains were 5, 5, 2.5, 5, 2.5, 2.5, and 2.5 mg/mL, respectively. Also, the results of the study of the interaction effect of Badreshbo essential oil with the mentioned antibiotics indicate synergistic effects of the essential oil with all four antibiotics tested. Therefore, considering the significant antimicrobial effects observed for Badrashbo essential oil in this study, it can be used in the food and pharmaceutical industries.
 
Keywords: Antimicrobial effects, Badrashboo, Essential oils, Gram-negative and Gram-positive bacteria
Full-Text [PDF 710 kb]   (64 Downloads)    
Article Type: Original Research | Subject: Essences and extracts
Received: 2024/04/22 | Accepted: 2024/06/1 | Published: 2025/01/20
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.