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Antioxidant activity and antimicrobial effect of tarragon (Artemisia dracunculus) extract and chemical composition of its essential oil
- Source :
- Journal of Food Measurement and Characterization. 11:847-863
- Publication Year :
- 2017
- Publisher :
- Springer Science and Business Media LLC, 2017.
-
Abstract
- The aim of this study was to determine the chemical composition, antioxidant potential and phytochemical analysis of Artemisia dracunculusas as well as its antibacterial and antifungal effects (individually or in combination with Coriandrum sativum and Plantago major) “in vitro”. Total phenolic content, total flavonoid content and anthocyanin content were determined through spectrophotometric methods. Antioxidant potential was determined calorimetrically for 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity. The disk diffusion method and hole-plate diffusion method were used to assess the diameter of the inhibition zone. The pour plate method was adopted to determine the susceptibility of the pathogenic strains against Artemisia dracunculusas extract. The broth microdilution and agar dilution methods were employed to measure the minimum inhibitory concentration. The minimum bactericidal/fungicidal concentration was measured using the wells in which no turbidity/color change was observed. The fractional inhibitory concentration index (FICI) was also determined for the extracts. The chemical composition of Artemisia dracunculusas essential oil was analyzed by gas chromatography and gas chromatography/mass spectrometry. The results showed that IC50 of A. dracunculus was 65.4 μg/ml, Total phenolic content was equal to 24.10 mg GAE/g, total flavonoid content was 20 mg QE/g. The major components included p-Allylanisole (84.00%), Ocimene (E)-beta (7.46%), Ocimene (Z)-beta (6.24%) and Limonene (1.42%), respectively. The extract of A. dracunculus exhibited strong antimicrobial activity against fungi with an average inhibition zone of 14.70 mm. All bacteria (except Streptococcus pyogenes and Staphylococcu aureus) were more resistant than Candida albicans. Regarding the checkerboard data, 10 FICIs (≤0.5) showed the synergistic effect, whereas eight FICIs (>0.5 to 1) indicated the additive effect.
- Subjects :
- 0106 biological sciences
Chromatography
biology
Chemistry
Coriandrum
DPPH
General Chemical Engineering
Broth microdilution
04 agricultural and veterinary sciences
biology.organism_classification
040401 food science
01 natural sciences
Industrial and Manufacturing Engineering
law.invention
Ocimene
chemistry.chemical_compound
Minimum inhibitory concentration
0404 agricultural biotechnology
law
010608 biotechnology
Artemisia
Agar diffusion test
Safety, Risk, Reliability and Quality
Essential oil
Food Science
Subjects
Details
- ISSN :
- 21934134 and 21934126
- Volume :
- 11
- Database :
- OpenAIRE
- Journal :
- Journal of Food Measurement and Characterization
- Accession number :
- edsair.doi...........8f444e4440e36088da92937f769c843a