Antimicrobial Activity of Iranian Zataria multiflora Boiss. Essential Oil and Ethanolic Garlic Extract in a Protein-Rich Food

Jundishapur Journal of Natural Pharmaceutical Products

Anoosheh Sharifan¹ 

[1] Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

关键词: Antimicrobial Activity of Iranian <;    i>;    Zataria multiflora Boiss<;    /i>;    . Essential Oil and Ethanolic Garlic Extract in a Protein-Rich Food;    Garlic;    Extract;    Essential Oil;    Antimicrobial;    articles;    81056;   

DOI  :  10.5812/jjnpp.81056

学科分类：药理学

来源: Jundishapur Journal of Natural Pharmaceutical Products

【 摘 要 】

Ready-to-cook breast chicken is susceptible to bacterial changes, which, in turn, adversely affect both food quality and consumers’ health.This study was intended to investigate the antibacterial potency of Zataria multiflora Boiss. essential oil (ZEO) and ethanolic garlic extract (EGE) against four bacterial strains, namely S. aureus, B. licheniformis, E. coli O157:H7, and S. enteritidis in ready-to-cook breast chicken.Initially, minimum inhibitory concentrations (MICs) were measured to define baseline concentrations for in-vivo applications. Afterward, the chicken pieces were contaminated with the given microorganisms before marinating them with ZEO and EGE. Cell viabilities were computed throughout storage at 4°C. A five-scale test was carried out to assess organoleptic features.The findings indicated that the two agents could successfully reduce the bacterial growth although ZEO was more effective than EGE. A better in-vivo antimicrobial performance was observed for ZEO in contrast to EGE, approximately demonstrating a comparable behavior under in-vitro and in-vivo conditions. The concentrations of EGE and ZEO with significant bacterial growth showed lower scores in the sensory survey.

【 授权许可】

CC BY-NC