این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
Medical Laboratory Journal، جلد ۱۹، شماره ۴، صفحات ۰-۰
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Comparative Analysis of Antibacterial Activity and Chemical Composition of Essential Oils from Salix aegyptiaca Male Inflorescence and Leaves
چکیده انگلیسی مقاله Background and Objectives:
The rise of antibiotic-resistant bacterial strains and increasing consumer demand for natural food preservatives have driven research into plant-based antimicrobial agents. Salix aegyptiaca L. (Musk Willow) has shown potential as a source of bioactive compounds, but its antibacterial properties remain underexplored. This study aims to investigate the chemical composition and antibacterial efficacy of essential oils extracted from the leaves and male inflorescence of S. aegyptiaca against key foodborne pathogens, including Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Salmonella enteritidis.
Methods:
Essential oils were extracted from S. aegyptiaca leaves and male inflorescence using hydrodistillation and analyzed through Gas Chromatography-Mass Spectrometry (GC-MS) to identify bioactive compounds. Antibacterial activity was evaluated using Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC), and diffusion methods (Agar Disk and Agar Well Diffusion).
Results:
GC-MS analysis revealed high concentrations of 1,4-Dimethoxybenzene, Citronellol, and Eugenol in leaf oil and Carvone in male inflorescence oil. The leaf oil exhibited stronger antimicrobial effects, with MIC values as low as 1250 µg/mL against S. aureus. Both oils showed limited efficacy against Gram-negative. S. aureus was the most susceptible strain, while E. coli displayed the highest resistance.
Conclusion:
The essential oils of S. aegyptiaca, particularly from the leaves, demonstrate notable antibacterial activity against common foodborne pathogens. These findings suggest their potential as natural food preservatives, offering an alternative to synthetic additives. Further research into their application in food systems and toxicological profiles is warranted to fully harness their benefits.

 
کلیدواژه‌های انگلیسی مقاله Salix aegyptiaca, Essential oil, Antibacterial activity, Foodborne pathogens, Natural preservative, Male inflorescence
نویسندگان مقاله | Mojtaba Raeisi
Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran


| Fatemeh Hooshmand
School of Medicine, Golestan University of Medical Sciences, Gorgan, Iran


| Marziyeh Gheraati
Department of Traditional Medicine, School of Traditional Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran


| Masood Aman Mohammadi
Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran


| Negin Mehdinejad
Student of Veterinary Medicine, Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran
نشانی اینترنتی http://mlj.goums.ac.ir/browse.php?a_code=A-10-1887-1&slc_lang=en&sid=1
فایل مقاله فایلی برای مقاله ذخیره نشده است
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده میکروب شناسی
نوع مقاله منتشر شده Research Article
برگشت به: صفحه اول پایگاه   |   نسخه مرتبط   |   نشریه مرتبط   |   فهرست نشریات