ISSN : 0975-9492


Open Access

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Title : Evaluation of the antibacterial activity of essential oil and aqueous and ethanolic extracts of Quercus infectoria leaves on food-borne pathogenic bacteria.
Authors : Nabi Shariatifar, Ayub Ebadi Fathabad, Gholamreza Jahed Khaniki, Hassan Gandomi Nasrabadi
Keywords : Quercus infectoria, Antimicrobial activity, Extract, Essential oil
Issue Date : October 2014
Abstract :
Food-borne pathogens are group of micro-organisms that cause food-borne illness thus, the research for finding effective natural product against this infection is necessary. The purpose of this study was to determine antibacterial activity of essential oil and ethanolic and aqueous extracts Quercus infectoria against some important food borne bacteria.
In this study, antibacterial activity of extracts and essential oil was evaluated against bacteria (Escherichia coli, Staphylococcus aureus, Bacillus cereus, Yersinia entercolitica, Salmonella typhi and Vibrio cholera( using disc diffusion method. Then broth micro-dilution method was used to determine their minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC). The data was expressed as the mean and the standard deviation; and they were statistically analyzed by ANOVA using SPSS software (P<0.05).
Result showed that ethanol extract of Quercus infectoria was found to be the most effective against B. cereus strains (inhibition zone=16.850.65 mm) than Yersinia entercolitica strains (inhibition zone=14.15 0.75mm). Aqueous extract of Quercus infectoria was found to be the most effective against B. cereus strains (inhibition zone=7.250.45 mm) than Yersinia entercolitica strains (inhibition zone=14.45 0.21mm). The MIC values of the essential oil, ethanolic and aqueous extracts against B. cereus were 0.064, 0.512, 0.256 g/ml and against salmonella typhi were 0.256, 0.1024, 0.1024g/ml, respectively.
Essential oil and extracts of Quercus infectoria leave showed a good antimicrobial activity against food borne pathogens. Therefore, they can be used in food preservation systems to inhibit the growth of these bacteria and improve food quality and safety.
Page(s) : 709-713
ISSN : 0975-9492
Source : Vol. 5, No.10