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lt;bgt;Background and Objective:lt;/bgt; Ras cheese is one of the important dairy products that are consumed in great quantities. But this cheese is vulnerable to the growth of fungi during ripening and selling until consumption. Therefore, research aimed to detect fungi contaminating Ras cheese and try to resist them.lt;bgt;Materials and Methods:lt;/bgt; The effect of various concentrations (0.25, 0.5, 1, 2 and 3%) of essential oils emulsions of clove (lt;igt;Syzygium aromaticumlt;/igt;), thyme (lt;igt;Thymus vulgarislt;/igt;) and peppermint (lt;igt;Mentha piperitalt;/igt;) severally on the mycelial growth of the isolated fungi as compared to the control sample was testedlt;igt;in vitro.lt;/igt;lt;bgt;Results:lt;/bgt; The results indicated that many fungal species belonging to the generalt;igt;Aspergilluslt;/igt;,lt;igt;Mucorlt;/igt;,lt;igt;Eurotiumlt;/igt; andlt;igt;Mortierellalt;/igt; were isolated from the infected Ras cheese. Ochratoxin A was found in two samples whereas recorded the highest level in sample number 1 (2.1 μg kglt;supgt;1lt;/supgt;). Aflatoxin M1 was found in few levels ranged between 0.012 and 0.360 μg kglt;supgt;1lt;/supgt;in cheese samples, while aflatoxin B1 and B2 weren't detected in all samples. Clove essential oil emulsion completely inhibited the growth of all tested fungi at the concentration of 0.5%, followed by thyme essential oil emulsion which inhibited the fungal growth of all fungi at the concentration of 1%, while peppermint essential oil emulsion was less effective.lt;bgt;Conclusion:lt;/bgt; The research recommends that clove and thyme essential oils emulsions can be used to resist the fungi of Ras cheese. Also, suggests that more research could be done on these essential oils emulsions to produce safe foods free of fungi.

The antimicrobial effect of essential oils and their main constituents, the terpenoids, has been generally reviewed in this article, with a comparative investigation of the structure-activity relationship. Terpenoids are widespread metabolites in plants belonging to different chemical classes, whereas oxygenated derivatives constitute the predominates. They could be classified as diterpenes, triterpenes, tetraterpenes, or hemiterpenes and sesquiterpenes. As crude materials, terpenoids are also broadly utilized in drug, food, and beauty care product ventures. Terpenoids have antitumor, anti-inflammatory, antibacterial, antiviral, antimalarial effects, promote transdermal absorption, prevent and treat cardiovascular diseases, and hypoglycemic activities. Moreover, terpenoids have many critical uses as insecticides, immunoregulators, antioxidants, antiaging, and neuroprotection agents. Terpenoids have a complicated construction with assorted impacts and various components of activity. Using plants – containing – terpenoids as neutraceuticals in the nutrition of humans and animals also constitutes a potential issue as natural inhibitors for microbes. These phytochemicals are generally conveyed in soil products and are particularly helpful in food protection as microbial development inhibitors.&nbsp

Objectives 70% alcohol-based sanitizers are frequently used for decontamination and controlling infections caused by pathogenic microorganisms. In the current investigation the authors aimed at developing and evaluating novel diluted hydro-alcoholic sanitizer containing 70% water and less than 30% alcohol. That is due to the fact that excessive use of alcoholic sanitizers containing 70% alcohol leads to immergence of alcohol resistant strains of pathogenic bacteria. In addition, some other toxic and environmental issues arise from using such high amounts of alcohol in the common sanitizing formula. The developed formula in the current work was fortified with some natural anti-microbial boosters from aromatic plants like eugenol, cinnamaldehyde and their mixture to compensate for the low alcohol content. Methods The solubility of eugenol and cinnamaldehyde in 70% water-containing hydro-alcoholic solution was investigated using the Gibbs’ triangle phase diagram. The broth dilution assay was used to evaluate the growth inhibition of the developed formula against four pathogenic bacteria including L. monocytogenes, S. typhimurium, E. coli and P. aeruginosa. Results The phase diagram study indicated that 3% of each of the antimicrobial boosters (eugenol, cinnamaldehyde) can be incorporated homogenously into a diluted hydro-alcoholic sanitizer containing 70% water and only 27% alcohol. Antimicrobial evaluation of that formula at only half concentration of the antimicrobial boosters (1.5%) showed complete inhibition of the growth of the four tested pathogens, where the count after treatment was zero cfu/ml. This antimicrobial activity was similar to that of a standard alcoholic sanitizer that contains 70% alcohol. Conclusions The study represents an insight towards a new generation of sanitizers which are characterized by significantly minimum content of alcohol without compromising efficiency. That also represents a step toward lowering alcohol toxicity and reducing its vapors emission to the environment.

Due to the modern lifestyle and consumers’ interests, demands toward healthy foods and nutraceuticals were increased, among them essential oils (EOs) characterized by different biological activities. However, the use of EOs in foods and pharmaceuticals may be limited due to the hydrophobicity nature in addition to the instability and cause of degradation upon exposure to environmental conditions, e.g., oxygen, temperature, and light. Therefore, encapsulation in various colloidal systems such as microcapsules, nanospheres, nanoemulsions, liposomes, and molecular inclusion complexes, seem to be the solution for such issues. New trends in food packaging have also been focused on exploiting capsulated bioactive EOs constituents for extending foods’ shelf life due to their potent antimicrobial agents and the great activity against pathological bacteria. Micro and nanoencapsulation of EOs may affect their biological activities based on the technique used. In the current chapter, different subjects have been discussed, like techniques used for the encapsulation of EOs, potential applications in food, and their behaviors/trends after encapsulation.

A comparative study of volatile constituents, antioxidant activity, and molecular docking was conducted between essential oils from Mentha longifolia L., Mentha spicata L., and Origanum majorana L., widely cultivated in Madinah. The investigation of volatile oils extracted by hydrodistillation was performed using Gas Chromatography-Mass Spectrometry (GC-MS). A total number of 29, 42, and 29 components were identified in M. longifolia, M. spicata, and O. majorana representing, respectively, 95.91, 94.62, and 98.42, of the total oils. Pulegone (38.42%), 1,8-cineole (15.60%), menthone (13.20%), and isopulegone (9.81%) were the dominant compounds in M. longifolia oil, carvone (35.14%), limonene (27.11%), germacrene D (4.73%), and β-caryophyllene (3.02%) were dominant in M. spicata oil, terpin-4-ol (42.47%), trans-sabinene hydrate (8.52%), γ-terpinene (7.90%), α-terpineol (7.38%), linalool (6.35%), α-terpinene (5.42%), and cis-sabinene hydrate (3.14%) were dominant in O. majorana oil. The antioxidant activity, assessed using DPPH free radical–scavenging and ABTS assays, was found to be the highest in O. majorana volatile oil, followed by M. spicata and M. longifolia, which is consistent with the differences in total phenolic content and volatile constituents identified in investigated oils. In the same context, molecular docking of the main identified volatiles on NADPH oxidase showed a higher binding affinity for cis-verbenyl acetate, followed by β-elemene and linalool, compared to the control (dextromethorphan). These results prove significant antioxidant abilities of the investigated oils, which may be considered for further analyses concerning the control of oxidative stress, as well as for their use as possible antioxidant agents in the pharmaceutical industry.

Background Chlorella vulgaris alga is one of the most important additives for enhancing the nutritional content of conventional foods, hence positively affecting human health. This alga is known as a rich source of protein, fatty acids, fiber, essential vitamins and minerals. Also, it contains antioxidants, omega 3, antivi- ral and anticancer properties. The aim of this research is increasing the nutritional and potential therapeutic value of processed cheese by using Chlorella vulgaris alga, taking advantage of its high nutritional and health value. Methods The ingredients in the processed cheese blends were mature cheddar cheese, Ras cheese, butter, skimmed milk powder, Emulsifying salts (K-2394, S9s & S4), Chlorella vulgaris (in freeze- dried and slurry forms). Chemical, rheological and sensory evaluation properties were evaluated in processed cheese analogue (PCA) treatments when fresh and after three months of cold storage at 5n7dC. PCA treat- ments were enriched with 2%, 4% and 6% dried Chlorella vulgaris powder in the cheese blends and 4% Chlorella vulgaris slurry. Results The incorporation of alga into processed cheese led to an increase in their functional characteristics. The results of sensory evaluation of PCA samples demonstrated that 2% of alga addition was the best treat- ment, followed by 4%, but that the level of 6% was unacceptable to consumers. The studied alga enhanced the cheese analog with the high levels of selenium, zinc, iron, magnesium and potassium. Antioxidant activity in the cheese enhanced with Chlorella vulgaris was higher than the control sample. To improve some proper- ties of PCA, other emulsifying salts (S9S and S4) were tested and the alga was added in the form of slurry with value of 4% into the cheese blend. Both S9S and S4 emulsifying salts were good and the S4 was the best for oiling off and meltability. Also, when using the slurry of Chlorella vulgaris, the granular texture of the cheese analog completely disappeared. Conclusions The results showed that the alga indeed increased nutrition values and health benefits to the processed cheese, making it a substantial functional food. Therefore, we recommend supporting the manu- facture of the processed cheese analogue with the addition of 2% Chlorella vulgaris alga in soft powder form and 4% Chlorella vulgaris alga in slurry form at the end of the processing.

The current study aims at developing alcoholic-based sanitizing formula against some pathogenic bacteria based on highly diluted (< 70.0%) aqueous isopropanol solution which is fortified with small amount of an essential oil component like carvacrol. This phenolic compound can act as antimicrobial booster for the compensation of alcohol reduction in the sanitizer. The solubility behavior of carvacrol in the aqueous alcoholic solution containing different ratios of isopropanol and water was investigated using the Gibbs’ phase diagram. Based on that, a selected formula containing 1.0% carvacrol dissolved in the highest possible dilution of isopropanol (45.0%) was chosen for testing its antimicrobial activity against some gram positive and negative pathogenic bacteria in comparison to the standard 70.0% alcohol formula without carvacrol. Results indicated that a 45.0% aqueous isopropanol solution can hold up to 5.0% carvacrol at maximum in a physically stable and homogenous sanitizing formula. Antimicrobial evaluation of the developed diluted aqueous isopropanol fortified with 1.0% carvacrol showed the same inhibition against the tested pathogenic bacteria as the standard 70.0% alcohol sanitizer without carvacrol. In conclusion, 45.0% diluted isopropanol fortified with a minimum of 1.0% up to 5.0% carvacrol (in case of intensive sanitization) can possibly be used as sanitizer for protection against some pathogenic bacteria. The practical significance of this study is the production of diluted alcoholic sanitizing formula for decontamination of surfaces against some pathogenic bacteria with the advantage of increasing alcohol dilution in order to spare the absolute alcohol reserve for more quantitative production of the sanitizer.

BACKGROUND AND OBJECTIVE The application of the exopolysaccharide-producing starter culture for improving the texture and technical properties and evaluating flavor profile of low-fat Ras cheese was studied. The experimental design was performed to compare flavour compounds of traditional and exopolysaccharide producing starters (EPS) for different levels of fat milk cheese. MATERIALS AND METHODS Control (4% fat) with traditional starter, T1 (0% fat) with EPS, T2 (1% fat) with EPS), T3 (2% fat) with EPS and T4 (3% fat) with EPS were used. The physicochemical, textural profile analysis and organoleptic properties of fresh and stored cheeses (4 months) were determined. Also, the microscopic structural changes in fresh low-fat Ras cheese with EPS were evaluated. RESULTS The results indicated that addition of EPS producing cultures with decreasing fat of cheese milk lead to an increase in the moisture of treatments as well as hardness, cohesiveness, springiness, chewiness and gumminess of the resultant cheese. The data indicated that control cheese (full-fat and without EPS-producing cultures) had the lowest values of acidity. The changes in pH values among all cheese treatments and during storage period followed opposite trend to that of titratable acidity. There were negative correlation between the rate of fat reduction and the values of SN (soluble nitrogen). CONCLUSION Addition of EPS-producing cultures in Ras cheese milk improved sensory evaluation of resultant cheese, whereas cheese with 3% fat and EPS-producing culture (T4) selected as best Ras cheese sample.

In the present study the effect of chitosan/fructose Maillard reaction products (CF-MRPs) as antioxidant and antimicrobial agents was evaluated and applied on minced beef meat during frozen storage. Antioxidant and antimicrobial properties of chitosan-fructose complexes were tested. Anti-oxidant properties were measured by the DPPH, β-carotene and ABTS methods. These three methods showed the same profile of antioxidant activity. Chitosan with 4% fructose autoclaved for 45 min (CF9) showed to have the most effective antioxidant activity. It was demonstrated that the browning product exhibited antioxidant activity. For antimicrobial activity, most chitosan-fructose complexes were less effective than chitosan. Thus, MRPs derived from chitosan-sugar model system can be promoted as a novel antioxidant to prevent lipid oxidation in minced beef. Chitosan-sugar complex could be a potential alternative natural product for synthetic food additive replacement that would additionally meet consumer safety requirement.

The aim of this study was to investigate some factors that can contribute to the formulation of aqueous-based carvacrol microemulsion that can potentially be used in food preservation or disinfection. For this purpose the capacity of formation of carvacrol microemulsion was first revealed by studying the phase behavior of that compound in five different non-ionic microemulsion systems. Factors affecting that phase behavior like the type of non-ionic surfactant and presence of solubilization enhancers were also studied. The fully dilutable microemulsion system that can incorporate high carvacrol amount, as revealed from the phase diagrams, was chosen for the antibacterial evaluation study. The same microemulsion system was re-formulated in a cationic form by substituting the non-ionic surfactant, Tween 20 (T20) with the cationic cetylpyridinium chloride (CPC). The disc diffusion method was used to evaluate the activity of these microemulsion systems against different pathogenic bacteria. Results of the phase behavior study showed that carvacrol is a challenging phenolic compound which did not lend itself easily for solubilization in a fully dilutable non-ionic microemulsion. Incorporation of some solubilization enhancers like propylene glycol (PG) or short chain alcohols can fulfill this purpose however high surfactant/carvacrol ratio (9:1) was still required to solubilize only 1.0 wt% carvacrol in dilutable microemulsion. The antibacterial evaluation study at that concentration revealed that non-ionic carvacrol microemulsion formulated with T20 and a solubilization enhancer did not exhibit better antimicrobial activity than the same concentration of carvacrol formulated in surfactant-free aqueous solution composed of water/PG (1:1). On the other hand, the CPC-formulated carvacrol microemulsion showed significantly higher antibacterial activity than T20-formulated microemulsion. Results of the current investigation shed the light on the solubilization capacity and phase behavior of carvacrol in non-ionic microemulsion and the potential of using cationic carvacrol microemulsion in disinfection and decontamination applications.

The Essential oil (EO) of Nigella sativa (black cumin) was extracted from the crude oil and the volatile constituents were characterized using gas chromatographic analysis. The EO was formulated in water-based microemulsion system and its antibacterial activity against six pathogenic bacteria was evaluated using the agar well diffusion method. This activity was compared with two other well known biologically active natural and synthetic antimicrobials namely eugenol and Ceftriaxone(®). Results showed that N. sativa EO microemulsion was highly effective against S. aureus, B. cereus and S. typhimurium even at the lowest tested concentration of that EO in the microemulsion (100.0 μg/well). Interestingly, the EO microemulsion showed higher antibacterial activity than Ceftriaxone solution against S. typhimurium at 400.0 μg/well and almost comparable activity against E. coli at 500.0 μg/well. No activity was detected for the EO microemulsion against L. monocytogenes and P. aeruginosa. Eugenol which was also formulated in microemulsion was less effective than N. sativa EO microemulsion except against P. aeruginosa. The synthetic antibiotic (Ceftriaxone) was effective against most of the six tested bacterial strains. This work is the first report revealing the formulation of N. sativa EO in microemulsion system and investigating its antibacterial activity. The results may offer potential application of that water-based microemulsion in controlling the prevalence of some pathogenic bacteria.

Recently, anti-microbial finishing of cellulosic based material gain interest from both scientific and industrial point of view. Anti-microbial food packaging is a system that is able to kill or inhibit the growth of microorganisms contaminating with foods. Direct contact of antimicrobial food packaging fabrics with incubated foodstuff inhibit the growth of microorganism to large extend. This would increase the shelf life of foods and decrease the risk of food borne illness. In this work, jute fabrics were functionalized to provide permanent bioactivity for packaging and storage application especially for grains and legumes was develop and investigated. Swatches from the scoured jute fabrics were treated separately with chitosan (1 % aqueous solution) (substrate I), chitosan and neem extract (substrate II), triclosan (substrate III) and reactive cyclodextrin (R-CD) followed by neem extract (substrate IV). Treated and untreated fabrics were monitored for antibacterial and anti-anthropoids properties. Results obtained showed that, jute fabrics treated with chitosan and neem extract exhibit antibacterial activity towards both S. aureus and E. Coli compared with the untreated one. Moreover, untreated jute fabric did not shows any deterrent effect toward Callosobruchus maculates, whereas all treatments show a sharp decrement in average number of hatching eggs and average number of adults after 7 days of incubation but with different degree. Higher decrement in average number of hatching eggs and adults was observed when jute fabrics treated with a chitosan in the presence of neem (substrate II) and those fabrics treated with R-CD in the presence of neem (substrate IV) were used as packaging for cowpea. The deterrent effect reached to 100 % against Callosobruchus maculates.

A total of 33 compounds of bell pepper volatile oils were identified by gas chromatography and mass spectrometry (GC–MS) in the volatile dichloromethane extract obtained from Pakistani bell pepper (Capsicum annum L.), locally known as Shimla Mirch. The main constituents of the volatile oils of bell pepper (fresh and dried) were benzaldehyde (20.9–3%), 2-methoxy-3-isobutyl-pyrazine (20.4–9%), Z-β-ocimene (13–3%), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (12.7–2.5%), and β-ionone (12.1–0.9%). Non volatile components of bell pepper ‘Twingo’ and Bell Pepper No. 1 (fresh and dried) were extracted with n-hexane and methanol. All extracts from solvent extraction and the volatile extract described above exhibited clear antioxidant activities at levels of 10–60 μg/mL in the 2,2-diphenyl-1-picrylhydrazyl/linoleic acid and β-carotene bleaching assays. The dried bell pepper ‘Twingo’ volatile oil inhibited 2,2-diphenyl-1-picrylhydrazyl activity by 70.95 ± 0.89%, at a concentration of 60 μg/mL. This study indicates that P...

The bioactivity of essential oils and their flavor and fragrance components have been known since ancient times. Essential oils are a mixture of numerous compounds characterized by an essence of aromatic plants. Currently, approximately 3000 essential oils are known, 300 of which are commercially important, in particular for the pharmaceutical, food, household and cosmetic industries. Essential oils have been known to have various bioactivities including antibacterial, antiviral, anti-inflammatory, antifungal, antimutagenic, anticarcinogenic, and antioxidant as well as other miscellaneous activities. Consequently, studies on the biological activities of essential oils have become increasingly important in the search for natural and safe alternative medicines in recent years. This review discusses various biological activities of essential oils and their components that have been reported in scientific references.

Coriander (Coriandrum sativum L.) and cumin seeds (Cuminum cyminum L.) were subjected to conventional roasting and microwave heating to study their effects on the volatile components of each spice oil and on both their antioxidant and antimicrobial activities. HD oil of each spice was subjected to GC and GC-MS analysis. A comparison study was done between the two methods of roasting and with raw sample of each spice. Seventeen and sixteen components were identified in essential oils of coriander and cumin seeds respectively. HD oil of raw coriander consisted mainly of linalool (72.7 %) followed by λ-terpinene (8.8 %), α-pinene (5.5 %), camphor (3.7 %), limonene (2.3 %), geranyl acetate (1.9 %) and p-cymene (1.5 %). However HD Oil of raw cumin consisted mainly of cuminaldehyde (26.5 %) followed by λ-terpinene (20.9 %), β-pinene (20.9 %), p-mentha-1,4-dien-7al (12.3 %) p-cymene (7.7%) and p-mentha-1,3-dien-7-al (4.0 %) . In general, the effect of heating on the two spices caused reduction in their ...

Essential oil, dichloromethane extract, and ethanol extract were prepared from fresh Schinus terebinthifolius leaves cultivated in Egypt. The essential oil was analyzed by gas chromatography and gas chromatography/mass spectrometry. The essential oil comprised 4.97% monoterpenes, 56.96% sesquiterpenes, 34.37% oxygenated monoterpenes, and 3.32% oxygenated sesquiterpenes. The major compounds in the essential oil were cis-beta-terpineol (GC peak area%, 17.87%), (E)-caryophyllene (17.56%), beta-cedrene (9.76%), and citronellal (7.03%). The major phenolic compounds identified in the ethanol extract were caffeic acid (5.07 mg/100 mg extract), coumaric acid (1.64 mg), and syringic acid (1.59 mg). The antioxidant activity of ethanol extract, which was comparable with that of butylhydroquinone, was superior to essential oil and dichloromethane extract in 2,2-diphenylpicrylhydrazyl and beta-carotene/bleaching assays. The dichloromethane extract exhibited the greatest antimicrobial activity against 6 strains, followed by the ethanol extract and the essential oil.

The essential oils of Cupressus macrocarpa (gold crest) grown on the north coast of Egypt were subjected to Analysis using gas Chromatography-mass spectrometry (GC - MS). The Chemical compositions of essential oils of fresh and dry leaves were found to contain 43 components. The main compounds in the volatile oils of fresh and dried leaves were neral (31 – 35%), hydroxy citronellal (12 – 16%), geraniol (3 – 4%), piperitol (trans) (7 – 8 %), isobornyl isobutrate (0.7 – 6.61 %), linalool (0.6 – 5.21 %), terpinyl acetate (0.10 – 3.27 %), myrcene (0.22 – 2.60 %), trans- ferrugiol (0.3 -2.25%), abitol (0.4 – 2.18%) and eugenol dihydro (0.1 – 1.3%). The volatile oils (fresh and dried leaves) and non- volatile extracts (EthOH and DCM) of c. macrocarpa were further investigated for radical scavenging activities using 1.1-diphenylpicryl-2-hydrazyl (DPPH) assay. Obviously, the volatile oils remarkably reduce DPPH radicals as well as Eth.OH and DCM extracts, compared with BHA. The antimicrobial efficacy of ...

The Essential oil (EO) of Nigella sativa (black cumin) was extracted from the crude oil and the volatile constituents were characterized using gas chromatographic analysis. The EO was formulated in water-based microemulsion system and its antibacterial activity against six pathogenic bacteria was evaluated using the agar well diffusion method. This activity was compared with two other well known biologically active natural and synthetic antimicrobials namely eugenol and Ceftriaxone(®). Results showed that N. sativa EO microemulsion was highly effective against S. aureus, B. cereus and S. typhimurium even at the lowest tested concentration of that EO in the microemulsion (100.0 μg/well). Interestingly, the EO microemulsion showed higher antibacterial activity than Ceftriaxone solution against S. typhimurium at 400.0 μg/well and almost comparable activity against E. coli at 500.0 μg/well. No activity was detected for the EO microemulsion against L. monocytogenes and P. aeruginosa. Eugenol which was also formulated in microemulsion was less effective than N. sativa EO microemulsion except against P. aeruginosa. The synthetic antibiotic (Ceftriaxone) was effective against most of the six tested bacterial strains. This work is the first report revealing the formulation of N. sativa EO in microemulsion system and investigating its antibacterial activity. The results may offer potential application of that water-based microemulsion in controlling the prevalence of some pathogenic bacteria.

In the current investigation the crude oil of Nigella sativa was extracted from seeds using hydraulic and screw pressing techniques. Different parameters were evaluated in order to find out the appropriate technique to enhance the physicochemical and functional-related characteristics of the extracted crude oil. Results showed that the acid and peroxide values were significantly lower in the screw pressed oil (SPO) than in the hydraulic pressed oil (HPO). The total phenolic content of the SPO was significantly higher than that of HPO. Evaluation of the oxidative stability using the Rancimat test showed that SPO recorded a much higher oxidative stability index (40.07 h) than HPO (0.51 h). The yield of the volatile oil fraction and its contents of thymoquinone isolated from the SPO were higher than that from the HPO. Biological evaluation revealed that the SPO had significantly higher antimicrobial activity than HPO against Listeria monocytogenes and Staphylococcus aureus at 40 μL/well.

Volatile chemicals in a dichloromethane extract from a steam distillate of juniper berry fruit (Juniperus drupacea L.) and its two column chromatographic fractions (eluted with hexane and ethyl ether) were analyzed by gas chromatography/mass spectrometry. The major compounds in the dichloromethane extract were alpha-pinene (23.73%), thymol methyl ether (17.32%), and camphor (10.12%). A fraction eluted with hexane contained alpha-pinene (44.24%) as the major constituent. A fraction eluted with ethyl ether had thymol methyl ether (22.27%) and camphor (19.65%) as the main components. Three samples prepared from the distillate and two additional samples prepared by petroleum ether and ethanol extraction directly from juniper berry fruits exhibited clear antioxidant activities with dose response in both 1,2-diphenyl picrylhydrazyl and beta-carotene assays. All samples except the hexane fraction showed comparable activities to that of the synthetic antioxidant t-butyl hydroquinone at a level of 200 microg/mL in the two testing systems. The extracts of dichloromethane, petroleum ether, and ethanol exhibited appreciable antimicrobial activities against six microorganisms with minimum inhibitory concentrations ranging from 0.5 mg/mL (volatile extract against Candida albicans ) to 1.2 mg/mL (ethanol extract against Aspergillus niger ). The results of the present study suggest that this fruit could be a natural antioxidant supplement for foods and beverages.