| Titles |
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English :
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Antioxidant and antimicrobial activity of celery (Apium graveolens) and coriander (Coriandrum sativum ) herb and seed essential oils
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Arabic :
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النشاط المضاد للأكسدة والمضادة للميكروبات للكرفس والكزبرة والبذور والزيت العطري
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| Abstract |
The aim of the present study was to investigate the essential oils constituents, antioxidant and antimicrobial activity of celery (Apium graveolens) and coriander (Coriandrum sativum) herb and their seeds. The chemical composition of the essential oils obtained by hydrodistillation was analyzed by GC/MS. The major component of celery herb and seed essential oils was limonene and for coriander herb and seed essential oils was linalool. The antioxidant activities of volatile oils extracted from the celery and coriander herbs and seeds powders were assessed by the Rancimat apparatus and DPPH. The results from this test illustrate that all essential oils under study at various concentrations exhibited antioxidant activity:
This means that the entire added essential oils whether added individually or mixed were possess antioxidant effect. The antimicrobial effects of celery, coriander herb and seeds essential oils at concentrations of 0.3, 0.6, 0.9, 10, 50 and 100% were determined in comparison with phenol, at concentration of 1.0 and 10% against five bacterial strains, two yeast strains and five mold strains, the inhibitory effect of the four essential oils could be ranked as follows: coriander seed, coriander herb > celery seed > celery herb essential oils. Therefore we can use these essential oils as natural antimicrobial and antioxidant in industrial food and drugs.
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| Publication year |
2015
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| Pages |
284-296
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
International Journal of current Microbiology and applied sciences
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| Author(s) from ARC |
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| External authors (outside ARC) |
إسراء أ. م. موسى
معهد بحوث تكنولوجيا الاغذيه
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| Publication Type |
Journal
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