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Antimicrobial and antioxidant activity of spice essential oils
Author(s)
Nanasombat, Suree
Wimuttigosol, Pornpan
Date Issued
February 1, 2011
Type
Article
Abstract
Essential oils of anise, bastard cardamom, cinnamon, dill, mace, zedoary, prikhom, and bitter ginger were determined for their antimicrobial and antioxidant activities. Of all, cinnamon oil had the highest antibacterial activity. The most sensitive bacteria was Bacillus cereus (0.5mg/mL minimum inhibitory concentration, MIC). Anise, cinnamon, dill, and prikhom exhibited strong antifungal activity against Rhodotorula glutinis, Aspergillus ochraceus, and Fusarium moniliforme. Two oil combinations: i) cinnamon and mace oils and ii) cinnamon and prikhom oils showed a synergistic effect against Staphylococcus aureus, Pseudomonas fluorescens, and Salmonella Rissen (0.32- 0.38 mg/mL fractional inhibitory concentration index, FICI). Cinnamon, mace, and prikhom oils had strong antioxidant activity with 0.29-5.66 mg/mL IC50, 61.46-68.52% antioxidant activity, 0.22-2.19 mM/mg reducing capacity, and 78.28-84.30% inhibition by 2,2-diphenyl-1-picrylhydrazyl (DPPH), β-carotene bleaching, ferric reducing (FRAP), and superoxide anion scavenging activity assays, respectively. These oils contained high amount of total phenolics (51.54- 140.9 μg gallic acid equivalents/mg oil). © KoSFoST and Springer 2011.
Citation
Food Science and Biotechnology, 20(1), 45-53, 2011