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  • 标题:Antioxidant and Antifungal Activities of Essential Oils of Origanum vulgare ssp. gracile Flowers and Leaves from Iran
  • 本地全文:下载
  • 作者:M. Hashemi ; A. Ehsani ; M. Aminzare
  • 期刊名称:Journal of Food Quality and Hazards Control
  • 印刷版ISSN:2345-685X
  • 电子版ISSN:2345-6825
  • 出版年度:2016
  • 卷号:3
  • 期号:4
  • 页码:134-140
  • 语种:English
  • 出版社:Shahid Sadoughi University of Medical Sciences, yazd, Iran
  • 摘要:Background: Herbal Essential Oils (EOs) are natural, volatile, and complex compounds that are defined by a strong odor. This study was conducted to investigate and compare antioxidant and antifungal properties of EO extracted from flowers and leaves of Origanum vulgare ssp. gracile from Iran. Methods: EOs of leaves and flowers of O. vulgare ssp. gracile were extracted using a modified Clevenger apparatus and hydro-distillation method. In vitro antioxidant proper-ties of the EOs were evaluated by 2,2- diphenyl-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethyl benzo thiazoline-6-sulphonic acid, ABTS+) assays and their antifungal properties were assessed against Aspergillus flavus and A. niger by agar disk diffusion and micro well dilution methods. The EOs exhibited both fungistatic and fungicidal activity against tested fungal species. Statistical analysis of data was performed using SPSS, Inc, Chicago, IL software (v.16.0). Results: Minimum Fungicidal Concentration (MFC) values for A. niger and A. flavus were 200 and 100 μg/ml, respectively; however, the MFC values for the mentioned fungi were 400 and 200, respectively. The flower EOs had significantly (p
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