Chemical Composition, Antibacterial and Antioxidant Activities of the Essential Oil Isolated from Verbena officinalis
الموضوعات :
M. Gharachorloo
1
(Associate Professor of the College of Food Science and Technology, Tehran Science and Research Branch,
Islamic Azad University, Tehran, Iran.)
M. Amouheidari
2
(Ph. D. Research Student of the College of Food Science and Technology, Tehran Science and Research
Branch, Islamic Azad University, Tehran, Iran.)
الکلمات المفتاحية: antioxidant, Essential Oils, Verbena officinalis,
ملخص المقالة :
The essential oil of Verbena officinalis growing in Iran was extracted using hydro-distillationmethod and the antibacterial and antioxidant activities were evaluated. The antibacterial activity of the essentialoil against a Gram-positive (S. aureus ATCC25923) and Gram negative (E. coli ATCC 25922) were examined.The results obtained revealed that the essential oil exhibited variable levels of antibacterial activities againsttested bacterial strains and highest sensitivity to essential oil of V. officinalis was observed by E. coli ATCC25922. The antioxidant and free radical scavenging activity of the obtained oil was tested by means of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) assay and 8-carotene bleaching test. In the DPPH assay, while the freeradical scavenging activity of the HD oil showed inhibitions of 51.4, 55.00 and 66.30% at 0.25, 0.5 and 1.00mg/ml, respectively, in the 8- carotene bleaching assay, the percentage inhibition increased with increasing theconcentration of the oil. The results have shown that the essential oil of Verbena officinalis possess antioxidantand antibacterial activities, and therefore it could be used as a natural preservative ingredient in food and/orpharmaceutical industries.
