Maryam Torabian Kakhki - Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
Naser Sedaghat - Department of Food Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
Mohammad Mohsenzadeh - Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran

Essential oils (EOs) have been utilized as a growth inhibitor of microorganisms. This study was aimed to recognize the composition, antioxidative‎, antibacterial‎‎‎‎‎‎‎‎, and time-kill activities of Origanum vulgare, Zataria multiflora, Syzygium aromaticum; and Cinnamomum verum EOs against Listeria monocytogenes, Escherichia coli O۱۵۷:H۷, Shewanella putrefaciens and Pseudomonas fluorescens. Gas chromatography-mass spectrometry was used to determine the chemical composition of EOs. Disc diffusion, minimum inhibitory concentration, minimum bactericidal concentration, and time-kill methods were used to determine the antibacterial ‎‎activity of EOs. The antioxidative ‎ activity of EOs were determined by ۲, ۲۰-diphenyl-۱-picrylhydrazyl radical scavenging and ferric reducing antioxidative ‎ power methods. All EOs exhibited antibacterial ‎‎activity, however, Z. multiflora EO was the most effective followed by O. vulgare EO. The lowest antibacterial‎‎‎‎‎ activity was observed in C. verum EO. The most sensitive among tested bacteria to Z. multiflora and O. vulgare EOs was E. coli O۱۵۷:H۷ and to S. aromaticum; and C. verum EOs were S. putrefaciens and P. fluorescens, respectively. Z. multiflora and O. vulgare EOs were able to kill ۸۵.۰۰% and ۸۰.۰۰% of the E. coli O۱۵۷: H۷ and S. putrefaciens cells in ۴ hr, respectively. The highest antioxidative ‎activity was observed in Z. multiflora EO. The tested EOs showed the highest antioxidative ‎activity at a concentration of ۲.۰۰ g L-۱. Ferric reducing antioxidant power value of Z. multiflora, O. vulgare, S. aromaticum and C. verum was ۲.۰۱ ± ۰.۰۳, ۱.۴۷ ± ۰.۰۴, ۱.۰۱ ± ۰.۰۳, and ۰.۶۶ ± ۰.۳۴, respectively. High concentrations of tested EOs showed a decrease in antioxidative ‎ activity.

Antibacterial‎‎ activity, ‎ Antioxidative ‎ assay, ‎ Essential oil, ‎ Minimum bactericidal concentration, ‎ Minimum inhibitory concentration