Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 vol. 6 2016/17 2016-12-01 2016-12-01 THE ANTIMICROBIAL AND ANTIOXIDANT POTENCIES OF SATUREJA KHUZISTANICA ESSENTIAL OIL FOR PRESERVING OF VEGETABLE OILS 979 982 EN Behnaz Bahrami Behnaz Bahrami Mohaddese Mahboubi Mohaddese Mahboubi Reza Yari Reza Yari Mehdi Mehran Mehdi Mehran In recent years, the use of natural preservatives for protection of vegetable oils against microbial and chemical deterioration is one of the interesting issues. The purpose of this study was to evaluate the preservative activity of Satureja khuzistanica essential oil (SKEO) against microbial and chemical deterioration in sesame and flaxseed vegetable oils. Chemical composition of SKEO, chemical profiles, antioxidant and preservative potencies of inoculated vegetable oils with different concentration of SKEO were determined. Carvacrol was the main component of SKEO. The chemical profile of vegetable oils in presence of SKEO had no changes. Sesame and flaxseed vegetable oils had the IC50 equal to 26 and 22 µg/ml, respectively. Inoculation the SKEO (1%v/v) in vegetable oils decreased the IC50 for vegetable oils. SKEO showed promised antimicrobial activity against food microorganisms. Inoculation the SKEO (0.75%v/v) in sesame oil inhibited completely the bacteria and fungi after 14 days. Flaxseed oil inoculated with SKEO (1% v/v and lower concentrations) decreased the bacteria and fungi populations after 28 days. Therefore, the use of SKEO as natural preservative can protect vegetable oils from deterioration; also it gives the vegetable oils the other pharmacological effects such as anti-inflammatory and analgesic effects with applications in different industries.
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