بررسی خواص آنتیاکسیدانی و ضدباکتریایی اسانس و عصاره زیره سیاه استخراجی به روشهاي کلونجر و فراصوت.

Essential oils and extracts of black cumin have been attracted researchers in the field of protection of raw and processed food due to their antimicrobial and antioxidant compounds. In the current study, the chemical composition, antibacterial and antioxidant properties of black cumin essential oil extracted by Clevenger and ultrasound assisted (frequencies 37 and 80 kHz and 70 and 100% power) methodswere performed and the optimization of extraction conditions according to the chemical properties of the essential oil. Antibacterial properties of black cumin essential oil against E.coli and S.aureus were measured by measuring the minimum inhibitory concentration and the minimum lethal concentration of pathogenic bacteria using micro-plate method. The antioxidant activity of essential oil was measured by examining the percentage of DPPH free radical scavenging. The results of analysis of black cumin essential oil by GCMS showed that the main composition of black cumin essential oil extracted by Clevenger method was γ-terpene with 30.03% and in ultrasound method was 31.04%. The highest efficiencies of essential oils and extracts obtained by Clevenger method were 2.04 and 0.75%, respectively, and in ultrasound method (80/100) for essential oils and extracts were 2% and 1%, respectively. The results showed that S.aureus was the most sensitive and E.coli the most resistant bacteria to cumin essential oil. Therefore, it can be stated that the extraction of black cumin essential oil by ultrasound method (80/100) could have the greatest effect on the extraction of essential oils and extracts and can be used to protect food against various systems. Benefit from oxidative and microorganisms that cause infections and food poisoning. [ABSTRACT FROM AUTHOR]