Faculty of Veterinary Medicine, Urmia University Veterinary Research Forum 2008-8140 11 4 2020 12 15 Chemical composition, antioxidative‎, antibacterial‎‎, and time-kill activities of ‎some selected plant essential oils against foodborne pathogenic and spoilage ‎organisms 339 346 45628 10.30466/vrf.2018.91902.2223 EN Maryam Torabian Kakhki Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran Naser Sedaghat Department of Food Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran Mohammad Mohsenzadeh Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran 0000-0002-7829-039X Journal Article 2018 08 13 Essential oils (EOs) have been utilized as a growth inhibitor of microorganisms. This study was aimed to recognize the composition, antioxidative‎, antibacterial‎‎‎‎‎‎‎‎, and time-kill activities of Origanum vulgare, Zataria multiflora, Syzygium aromaticum; and Cinnamomum verum EOs against Listeria monocytogenes, Escherichia coli O157:H7, Shewanella putrefaciens and Pseudomonas fluorescens. Gas chromatography-mass spectrometry was used to determine the chemical composition of EOs. Disc diffusion, minimum inhibitory concentration, minimum bactericidal concentration, and time-kill methods were used to determine the antibacterial ‎‎activity of EOs. The antioxidative ‎ activity of EOs were determined by 2, 20-diphenyl-1-picrylhydrazyl radical scavenging and ferric reducing antioxidative ‎ power methods. All EOs exhibited antibacterial ‎‎activity, however, Z. multiflora EO was the most effective followed by O. vulgare EO. The lowest antibacterial‎‎‎‎‎ activity was observed in C. verum EO. The most sensitive among tested bacteria to Z. multiflora and O. vulgare EOs was E. coli O157:H7 and to S. aromaticum; and C. verum EOs were S. putrefaciens and P. fluorescens, respectively. Z. multiflora and O. vulgare EOs were able to kill 85.00% and 80.00% of the E. coli O157: H7 and S. putrefaciens cells in 4 hr, respectively. The highest antioxidative ‎activity was observed in Z. multiflora EO. The tested EOs showed the highest antioxidative ‎activity at a concentration of 2.00 g L-1. Ferric reducing antioxidant power value of Z. multiflora, O. vulgare, S. aromaticum and C. verum was 2.01 ± 0.03, 1.47 ± 0.04, 1.01 ± 0.03, and 0.66 ± 0.34, respectively. High concentrations of tested EOs showed a decrease in antioxidative ‎ activity.

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