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:: Volume 13, Issue 3 (May 2019) ::
Qom Univ Med Sci J 2019, 13(3): 50-62 Back to browse issues page
Identification of Chemical Compounds, Antioxidant Potential, Phenolic Content and Evaluation of Inhibitory and Bactericidal/Fungicidal Effects of Ginger Essential Oil on Some Pathogenic Microorganisms in Vitro
Farideh Tabatabai Yazdi * 1, Fereshteh Falah 2 , Behrooz Alizadeh Behbahani 3 , Alireza Vasiee 2 , Seyed َAli Mortazavi 2
1- Department of Food Science & Technology, School of Agriculture, Ferdowsi University of Mashhad , tabatabai@um.ac.ir
2- Department of Food Science & Technology, School of Agriculture, Ferdowsi University of Mashhad
3- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan
Abstract:   (263 Views)
Background and Objectives: Ginger (Zingiber officinale) has been used as medicine and spice in Iran, China, and India since ancient times. Currently ginger is used in many foods, beverages and pharmaceutical agents. The purpose of this research was to evaluate the antibacterial and antifungal activities of ginger essential oil on some pathogenic strains and to determine the chemical compounds, total phenolic content, and antioxidant activity of the ginger essential oil using 2,2-diphenyl-1-picrylhydrazyl.
 
  • In this experimental study, identification of chemical compounds of the ginger essential oil and their quantitative measurement was performed using gas chromatography and gas chromatography- mass spectrometry devices. The antimicrobial properties were determined by various qualitative and quantitative methods [disc diffusion agar, minimum inhibitory concentration (MIC), and minimum bactericidal/fungicidal concentration (MBC/MFC)]. Measurement of total phenol and antioxidant potential were carried out by Seevers and Daly colorimetric and radical scavenging methods, respectively. The data were analyzed using one-way ANOVA and Tukey test.
 
  • In this study, the highest and the lowest diameters of the inhibition zone at the concentration of 100mg/ml were observed for Candida albicans and Salmonella typhi, respectively. The MIC of the ginger essential oil was equal to 50, 50, 25, 6.25, 12.5, 12.5, 6.25, and 6.25mg/ml for Pseudomonas aeruginosa, Salmonella typhi, Escherichia coli, Staphylococcus aureus, Listeria innocua, Bacillus cereus, Candida albicans, and Aspergillus niger, respectively. The MBC/MFC of the essential oil, were higher than MIC. Zingiberene (29.48%) was the major compound in the ginger essential oil, and the antioxidant activity (IC50) and total phenolic content of ginger essential oil were equal to 93.45μg/ml and 76.65 mg GAE/g, respectively.
Conclusion: The results of the current study showed that the effect of ginger essential oil on Gram-positive bacteria was higher as compared to Gram-negative bacteria. Therefore, clinical trials are suggested for future researches.
Keywords: Ginger, Minimum inhibitory concentration, Minimum bactericidal/fungicidal concentration, Gas chromatography, Radical scavenging.
Full-Text [PDF 1367 kb]   (48 Downloads)    
Type of Study: Original Article | Subject: میکروب شناسی
Received: 2019/01/20 | Accepted: 2019/02/18
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Tabatabai Yazdi F, Falah F, Alizadeh Behbahani B, Vasiee A, Mortazavi S َ. Identification of Chemical Compounds, Antioxidant Potential, Phenolic Content and Evaluation of Inhibitory and Bactericidal/Fungicidal Effects of Ginger Essential Oil on Some Pathogenic Microorganisms in Vitro. Qom Univ Med Sci J. 2019; 13 (3) :50-62
URL: http://journal.muq.ac.ir/article-1-2387-en.html


Volume 13, Issue 3 (May 2019) Back to browse issues page
مجله دانشگاه علوم پزشکی قم Qom University of Medical Sciences Journal
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