标题：Comparative Evaluation of Phytochemical, Antioxidant, and Antibacterial Properties from the Essential Oils of Four Commonly Consuming Plants in Iran
出版社：Shahid Sadoughi University of Medical Sciences, yazd, Iran
摘要：Background: This study aimed at investigation of the chemical composition, antimicro-bial activity, and antioxidant properties of clove, cumin, origanum, and anise Essential Oils (EOs). Methods: Chemical compositions of the EOs were identified using Gas Chromatog-raphy/Mass Spectrometry (GC/MS). The antibacterial activities of EOs against four important food-borne bacteria were assessed by disc diffusion, agar well diffusion, and broth micro-dilution assays. Evaluation of antioxidant properties of the EOs was carried out by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, β-carotene-linoleic acid bleaching test, and total phenolic contents as well. Statistical analysis of data was performed using SPSS, Inc, Chicago, IL software. Results: Eugenol (69.26%) was the main constituents of studied EOs. Although, all five tested bacteria were sensitive to EOs, but Bacillus cereus and Escherichia coli had the highest and lowest susceptibility to the antibacterial activity of EOs (p
