Chemical Composition, Antimicrobial and Antioxidant Properties of Essential Oil of Origanum vulgar ssp. Gracile

Nowadays, in order to improve the health and reduce the risks of chemical preservatives in the food industry, researchers have focused on the use of natural compounds, especially plants essential oils that have antioxidant and antimicrobial properties, due to the increased risk of bacteria Escherichia coli and Listeria monocytogenes in foods, in this study the antimicrobial and antioxidant properties of Origanum vulgar ssp. Gracile essential oil were investigated in vitro. In this experimental study, Origanum vulgar ssp. Gracile plant was prepared from Kurdistan and after drying and extraction of essential oils, components were identified using GC-MS device. Strains were prepared from the bacteriology laboratory of the Faculty of Veterinary Medicine, Tabriz University. In order to determine the minimum inhibitory and fatality concentration, various concentrations of extract were used (0.312, 0.625, 1.25, 2.5, 5 and 10 %), the minimum inhibitory and fatality concentration were determined using microdilution method. The antioxidant activity was performed by using the DPPH method and Total phenolic material was measured by Folin Ciocalteu reagent.
FINDING: Based on the results of GC-MS analysis, carvacrol (49.33%) had the most component of the extract composition. The MIC and MBC of essential oils on Escherichia coli were 1.25 and 2.5%, respectively, and 0.625 and 1.25% for Listeria monocytogenes, respectively. In addition, the antioxidant activity 12.45±0.03 μg/ml, and the content of phenol 39.13±4.13 mg of gallic acid in grams of essence was calculated. The results of this study showed that Origanum vulgar ssp. Gracile essential oil had antioxidant properties, and the essence had an inhibitory effect on both bacteria and Listeria monocytogenesis was less resistant than Escherichia coli to the essential oil