An investigation into the antioxidant activity, phenolic compounds, antimicrobial effect and interaction of the esential oils of Curcuma longa and Ocimum basilicum on some pathogenic bacteria

Essential oils are aromatic compounds that come from different parts of the plant and is widely used in the food industry. In the present study, it is evaluated the antioxidant activity, phenolic compounds, antimicrobial effect and interaction of the essential oils of Curcuma longa and Ocimum basilicum on some pathogenic bacteria.The essential oil was extracted through the hydrodistillation method. The antibacterial effects Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the essential oils were assessed on pathogenic bacteria, listeria innocua, Staphylococcus epidermidis, Salmonella typhi and Enterobacter aerogenes by microdilution technique using chloride Triphenyltetrazolium. Interaction of basil and turmeric essential oils were also studied by fractional inhibitory concentration (FIC).Total phenolic content (TPC) and antioxidant capacity of essential oils were evaluated using the Folin–Ciocalteu method and DPPH assay. The DPPH of the basil and turmeric essential oil were equal to 31.2 and 18, respectively. The results showed that the ranges of minimum inhibitory concentration of the oils were 4.6-73.6 and 2.3-36.8 mg/ml, respectively, for Curcuma longa and Ocimum basilicum . the ranges of minimum bactericidal concentration of the oils were 9.2-147.2 and 4.6-73.6 mg/ml, respectively. Basil essential oil is effective to control the growth of bacteria. Moreover, the combination of basil and turmeric essential oils confirmed additive activities against the listeria innocua and Enterobacter aerogenes.