Evaluation of the antioxidant and antibacterial effects of Apium petroselinum essential oil on food spoilage and pathogenic

In this study، the total phenols and antioxidant activities of Apium petroselinum essential oil (APEO) were determined and it''s antibacterial effects on seven food spoilage and pathogenic bacteria was in vitro studied. Having extracted the essential oil، the total phenols were determined colorimetrically and the antioxidant activities evaluated by bleaching of β-Carotene. Its antibacterial effects in the form of the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined by Micro Dilution method against Alcaligenes faecalis، Providensia rettgeri، Serratia marcesens، Klebsiella oxitoka، Staphylococcus aureus، Shigella dysenteriae and Listeria monocytogenes. The results revealed that the amount of total phenols was 8. 18±0. 45 mg/g equivalent with Gallic acid and the antioxidant activities were 45±1. 52 %. In addition، the APEO had antimicrobial effects on the above bacteria. The minimum inhibitory concentration (MIC) was between 1. 562 and 12. 5 and the minimum bactericidal concentration (MBC) was between 3. 125 and 25 mg/ml. Therefore، APEO، because of having phenolic contents، enjoys antioxidant activities and antibacterial effects recommending as a suitable preservative in food industries.