Antimicrobial Activity and Antioxidant Capacity of Thyme, Rosemary and Clove Essential Oils and Their Mixtures

Furkan Turker Saricaoglu; Sadettin Turhan

EN

Antimicrobial Activity and Antioxidant Capacity of Thyme, Rosemary and Clove Essential Oils and Their Mixtures

Abstract

In this study, antimicrobial and antioxidant properties of thyme (Thymus vulgaris L., TEO), rosemary (Rosmarinus officinalis L., REO) and clove essential oils (Syzygium aromaticum L., CEO) and their mixtures (TEO/REO, TEO/CEO, REO/CEO and TEO/REO/CEO) at 1/1 ratio have been evaluated. The agar well diffusion method has been used for screening the antimicrobial activity against Bacillus subtilis, Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus. For the antioxidant capacity of essential oils and their mixtures, FRAP and DPPH scavenging activity methods have been applied. All of the essential oils and their mixtures have shown an antimicrobial activity against the test microorganisms and an increased antioxidant capacity. TEO has displayed the highest inhibition zones against B. subtilis, E. coli O157:H7, L. monocytogenes and S. aureus. In general, the mixing of TEO with other essential oils has caused a decrease of its antimicrobial activity when compared with TEO alone. The lowest antimicrobial activity has been observed from REO alone and mixing REO with TEO and/or CEO has led to an increase of the antimicrobial activity of REO. The FRAP value of essential oils and their mixtures have ranged from 254.83 to 721.16 mM Fe (II)/mL, while the DPPH scavenging activity values have ranged from 0.155 to 4.121 μL oil. All the essential oils and their mixtures have displayed an antioxidant capacity, however the highest antioxidant capacity have been determined by using CEO in both methods, followed by TEO, and REO has showed the lowest antioxidant capacity. These results support the utilization of essential oils extracted from thyme, rosemary and clove and their mixtures at 1/1 ratio as a natural antimicrobial and antioxidant agent in the food industry.

Keywords

Antimicrobial activity,Antioxidant capacity,Thyme,Rosemary,Clove essential oils

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Details

Primary Language

English

Subjects

-

Journal Section

Research Article

Authors

Furkan Turker Saricaoglu ^*
Türkiye

Sadettin Turhan
Türkiye

Publication Date

June 20, 2018

Submission Date

May 29, 2018

Acceptance Date

June 18, 2018

Published in Issue

Year 2018 Volume: 2 Number: 1

IZ

https://izlik.org/JA49NM32FN

Cite

RIS / Bibtex

APA

Saricaoglu, F. T., & Turhan, S. (2018). Antimicrobial Activity and Antioxidant Capacity of Thyme, Rosemary and Clove Essential Oils and Their Mixtures. Journal of Innovative Science and Engineering, 2(1), 25-33. https://izlik.org/JA49NM32FN

AMA

1.Saricaoglu FT, Turhan S. Antimicrobial Activity and Antioxidant Capacity of Thyme, Rosemary and Clove Essential Oils and Their Mixtures. JISE. 2018;2(1):25-33. https://izlik.org/JA49NM32FN

Chicago

Saricaoglu, Furkan Turker, and Sadettin Turhan. 2018. “Antimicrobial Activity and Antioxidant Capacity of Thyme, Rosemary and Clove Essential Oils and Their Mixtures”. Journal of Innovative Science and Engineering 2 (1): 25-33. https://izlik.org/JA49NM32FN.

EndNote

Saricaoglu FT, Turhan S (June 1, 2018) Antimicrobial Activity and Antioxidant Capacity of Thyme, Rosemary and Clove Essential Oils and Their Mixtures. Journal of Innovative Science and Engineering 2 1 25–33.

IEEE

[1]F. T. Saricaoglu and S. Turhan, “Antimicrobial Activity and Antioxidant Capacity of Thyme, Rosemary and Clove Essential Oils and Their Mixtures”, JISE, vol. 2, no. 1, pp. 25–33, June 2018, [Online]. Available: https://izlik.org/JA49NM32FN

ISNAD

Saricaoglu, Furkan Turker - Turhan, Sadettin. “Antimicrobial Activity and Antioxidant Capacity of Thyme, Rosemary and Clove Essential Oils and Their Mixtures”. Journal of Innovative Science and Engineering 2/1 (June 1, 2018): 25-33. https://izlik.org/JA49NM32FN.

JAMA

1.Saricaoglu FT, Turhan S. Antimicrobial Activity and Antioxidant Capacity of Thyme, Rosemary and Clove Essential Oils and Their Mixtures. JISE. 2018;2:25–33.

MLA

Saricaoglu, Furkan Turker, and Sadettin Turhan. “Antimicrobial Activity and Antioxidant Capacity of Thyme, Rosemary and Clove Essential Oils and Their Mixtures”. Journal of Innovative Science and Engineering, vol. 2, no. 1, June 2018, pp. 25-33, https://izlik.org/JA49NM32FN.

Vancouver

1.Furkan Turker Saricaoglu, Sadettin Turhan. Antimicrobial Activity and Antioxidant Capacity of Thyme, Rosemary and Clove Essential Oils and Their Mixtures. JISE [Internet]. 2018 Jun. 1;2(1):25-33. Available from: https://izlik.org/JA49NM32FN

Antimicrobial Activity and Antioxidant Capacity of Thyme, Rosemary and Clove Essential Oils and Their Mixtures

Abstract

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References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

IZ

Cite