[Chemical composition of summer savory [Satureja hortensis L.] essential oil and comparison of antioxidant activity with aqueous and alcoholic extracts]

Reducing the detrimental effects of free radicals, in biological and food systems by antioxidants, is important, thus providing antioxidants is necessary issue in community health and food safety. The aim of the present study was to determine antioxidant properties of the essential oil and various extracts obtained from summer savory. Summer savory were extracted using different type solvents and chemical composition of hydro-distilled volatile oil from the aerial part of the plant and analyzed by GC/MS. The antioxidant activities were measured by 2, 2'-diphenyl-1-picrylhydrazyl [DPPH°] free radical scavenging and beta-carotene-linoleic acid assays. 32 compounds, which representing 98/92% of the essential oil, were detected as major components: [thymol, carvacrol and terpinene, respectively]. While IC50 for DPPH radical-scavenging activity were 38.46 +/- 0.12, 37.73 +/- 0.17, 30.76 +/- 0.63 microg/mL for water, methanol, and ethanol extracts, respectively, it was 96.15 +/- 0.13 microg/ml for essential Oil. 80.3, 76.25, 74.3 and, 52.46% inhibition were shown for water, ethanol, methanol extracts and essential oil in beta-carotene/linoleic acid assay, respectively. These parameters for BHT were 4.9 +/- 1.9 microg/mL and 88.88% for DPPH and beta-carotene-linoleic acid tests, respectively. According to the results in this study, all treatments comparing with control, displayed strong antioxidant and radical-scavenging properties. The highest radical scavenging effect was observed in ethanol extract. The aqueous extract exhibited the greatest inhibition compared with others. Meanwhile, in both assays the extracts had more antioxidant activity than the essential oil [p<0.05]. It seems the extracts [aqueous and alcoholic] and essential oil, could be considered as a cheap, easily accessible and potential source of natural antioxidants for food and pharmaceutical purposes

[Antibacterial effect of aqueous and alcoholic extracts from petal of saffron [Crocus sativus L.] on some foodborne bacterial pathogens]

Health concerns due to adverse effects of chemical preservatives have increased public interest to consuming preservative-free products or product containing natural preservatives such as plant extract and their essential oils. In this study the antibacterial effect of aqueous, ethanolic and methanolic extracts from petal of saffron against the most important foodborne pathogens Salmonella typhimurium, Listeria monocytogenes, E. coli O157: H7, Bacillus cereus and Staphylococcus aureus were evaluated. Disk diffusion method was done to screen bacterial sensitivity. The minimum inhibitory concentration [MIC] of extracts were evaluated by agar dilution and broth microdilution method. The most sensitive strain to extracts was S. typhimurium, and the most resistant strains were S. aureus and E. coli O157:H7. MICs of all extracts were estimated 40 mgml[-1], against all bacteria using agar dilution method. The aqua and methanolic extracts showed antimicrobial activity against all of bacteria by broth microdilution and MIC estimated 40 mgml[-1], however MIC of ethanolic extracts estimated 40 mgml[-1] for L. monocytogenes, S. aureus and B. cereus, while the MICs for S. typhimurium and E. coli O157:H7 were estimated >40 mgml[-1]. The results of this study revealed that the studied extracts might be potential sources of natural antimicrobial agents, and propose their potential application in food system as a natural preservative

[In vitro evaluation of antioxidant activity of Iranian Mentha longifolia essential oil and extracts]

The antioxidant properties of medicinal plants as natural resources are located attention by researchers for use in food and biological systems. The purpose of this study was to evaluate antioxidant activity of essential oil and extracts of Mentha longifolia as a substitute for synthetic antioxidants. In this laboratory study, the essential oil plant was analyzed by GC / MS. Antioxidant activity of essential oil and extracts was evaluated with DPPH free radical scavenging and beta-carotene bleaching methods and was compared with synthetic antioxidant BHT. The major components of Mentha longifolia essential oil were monoterpen oxygen compounds including Cis-piperitone epoxide%28.23, Alpha-terpineol%18.64, Menthone%10.97, Pulegone%9.73 and Cis-piperitone epoxide%8.73. IC50 of Mentha longifolia essential oil was 1765 +/- 5 microg / ml and IC50 of aqueous, ethanolic and methanolic extracts were 100 +/- 1.2, 53.8 +/- 0.58, 50 +/- 0.5, while IC50 of BHT was 4.9 +/- 0.25 microg / ml.furthermore, in beta-carotene bleaching method, the antioxidant activity essential oil was 60 percent and IC50 of aqueous, ethanolic and methanolic extracts were estimated73.27,89.88, 84.79 percent respectively. while parameters for BHT 95 +/- 0/9 percent. The antioxidant properties of essential oil tested was not significant, while the extracts showed considerable antioxidant properties that candidate them for using in foods as a natural antioxidant

Effect of ethanolic extract of mespilus germanica on cutaneous leishmaniasis in BALB/c Mice

Leishmaniasis is a vector-borne disease caused by flagellated protozoan parasites of the genus Leishmania, which affects both humans and other mammals. Most of the available drugs against the disease are toxic and some are parasite resistance to them. The purpose of this study was to examine the effect of Mespilus germanica extract on cutaneous leishmaniasis [CL] in BALB/c Mice. Ethanolic extract of Mespilus germanica with 40, 60 and 80% concentrations were prepared. Then, the BALB/c mice were inoculated subcutaneously by 0.1 ml liquid phase culture containing promastigotes of Leishmania major. Ethanolic extract of the leaves of Mespilus germanica in different concentrations, were used topically on CL lesions. The mean diameter of the lesions were decreased, and also the number of parasites in the lesions had declined with complete healing by ending the period time of treatment in 4 mice [26.7%], [p<0.05] and in 9 animals [82%], [p<0.05] respectively, by using the 40% concentration of the extract. Also in a concentration of 60%, mean ulcer diameter decreased, with complete healing in 3 mice [20%], [p<0.001]. In this concentration, the mean number of parasites in lesions had declined [66.4%], with total elimination in 8 animals [p<0.001]. We showed that the extract of Mespilus germanica has the highest effectiveness in concentration of 40%, causing greater reductions in both ulcer diameter and the number of parasites in the lesions compared with other prepared concentrations. Therefore, we suggest the use of 40% extract for the treatment of human cases

[ survey on the bacterial contamination of traditional ice cream produced in Gonabad city]

Ice cream, a milk based product is a good media for microbial growth due to high nutrition value, almost neutral PH value and long storage duration. Contamination of this product with pathogen micro-organism can lead to food poisoning and food born infection and can endanger the sanitation of human. The aim of this research was to assess microbial status of traditional Ice creams. In this cross-sectional study a total of 100 samples of traditional Ice cream were obtained randomly from the retail stores in summer. All the samples were analyzed for microbial contamination according to the Iran national standard .The collected data were analyzed statistically using t-test by SPSS for windows. The results show that 26% of the samples were contaminated higher than standard level [>5_104 /gr], 75% of the samples were contaminated higher than standard level [>10 /gr] with entrobacteriacea. Staphylococcus aurous and Escheria coli were isolated from 4% and 32% of samples respectively .No salmonella was isolated from samples. To prevent outbreak of poisoning and microbial infections due to consumption of Ice cream as well as supervision and control during the production are essential