J Mycol Med. 2015 Dec 16. pii: S1156-5233(15)00216-4. doi: 10.1016/j.mycmed.2015.11.002. [Epub ahead of print]

Evaluation of antioxidant and antifungal properties of the traditional plants against foodborne fungal pathogens.

Sharifzadeh A1, Jebeli Javan A2, Shokri H3, Abbaszadeh S4, Keykhosravy K2.

• 1Mycology research center, faculty of veterinary medicine, university of Tehran, Azadi Street, Tehran, Iran. Electronic address: asharifzadeh@ut.ac.ir.
• 2Department of food hygiene, faculty of veterinary medicine, Semnan university, Semnan, Iran.
• 3Faculty of veterinary medicine, Amol university of special modern technologies, Amol, Iran.
• 4Health research center, Baqiyatallah university of medical sciences, Tehran, Iran.

Abstract

OBJECTIVE:

To determine the antioxidant and antifungal activities of the essential oils from five aromatic herbs, including Thymus vulgaris, Chamaemelum nobile, Ziziphora clinopodioides, Zingiber officinale and Cuminum cyminum, against different Aspergillus and Penicillium species.

METHODS:

The oils were subjected to screening for their possible antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The susceptibility test for the oils was carried out in terms of minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) using microdilution method.

RESULTS:

The values of the essential oils in DPPH assay were as follows: T. vulgaris (450.11±5.23μg/mL), Ch. nobile (602.73±4.8μg/mL), Ziz. clinopodioides (1238.82±9.3μg/mL), Cu. cyminum (1255.52±8.92μg/mL) and Zin. officinale (5595.06±8.24μg/mL). Our findings also indicated a strong activity against tested fungi for the oil of T. vulgaris (1250μg/mL), followed by Cu. cyminum (1416μg/mL), Zin. officinale (1833μg/mL), Ziz. clinopodioides (2166μg/mL) and Ch. nobile (3750μg/mL). This study confirmed the excellent antifungal and antioxidant properties of the essential oils, especially T. vulgaris, against foodborne pathogenic fungi.

CONCLUSION:

Owing to their strong protective features, these oils could be used in ethno-medicine as preventers of lipid peroxidation and cellular damage, and in food industries as preservers of foodstuffs against spoilage fungi. Also, they could be the candidates to develop new antibiotics and disinfectants to control infective agents.

Copyright © 2015 Elsevier Masson SAS. All rights reserved.

KEYWORDS:

Antifungal and antioxidant activity; Champignons dégradant les aliments; Essential oil; Foodborne pathogens; Huile essentielle; L’activité antifongique et antioxydante; Pathogènes alimentaires; Spoilage fungi; Thymus vulgaris

PMID:

26706134