Essential oil composition, Antioxidant and antimicrobial activities of essential oil of ArtemisiaTuranicaon typical food-borne pathogens

Essential oils and herbal extracts from medicinal plants as a source of natural antioxidants, antimicrobial, anticancer and biologically active compounds have attracted a great deal of interesting applications in fresh and processed food preservation, pharmaceutical, alternative medicine and natural-based therapies. In the present study, phytochemical composition, antioxidant and antibacterial properties of Artemisia Turanicaessential oil have been evaluated.In the study, to evaluate the antioxidant activity were measured by two methods DPPH free radical scavenging and FRAP assay. Butylated Hydroxy Toluene (BHT) was used as positive control for comparison.This study conducted in order to evaluate antimicrobial effect of A. turanica essential oilon on growth of four bacterial pathogens by well diffusion, disk diffusion and broth microdilution methods. The results showed that the essentialoil of this species has 26 components (91.05% of all components), among them was the combination of essential oil percent, respectively: Chrysantenone (21.37%), 1,8-Cineole (19.20%), Piperitenone (16.61%), and Alpha-Terpinene (5.52%). The IC50 value of oil and BHT in DPPH assay were 4.4 and 0.3 mg/ml, respectively. In addition the reducing power of oil and BHT were 33.02 and 32.28 μm/l, respectively. Antibacterial test results were showed that the minimum inhibitoryconcentration and the minimum bactericidal concentrationagainst Staphylococcus were 3.125 mg/mL and 12.5 mg/mL. These results indicate that this essential oil has a high potential of antioxidant and antibacterial properties. Therefore, it can be suggested to combine this essential oil with other agents for the preservation of foods against pathogenic and toxigenic microorganisms.