title: Evaluation of antioxidant and antifungal properties of the traditional plants against foodborne fungal pathogens.
abstract: OBJECTIVE
  To determine the antioxidant and antifungal activities of the essential oils from five aromatic herbs, including Thymus vulgaris, Chamaemelum nobile, Ziziphora clinopodioides, Zingiber officinale and Cuminum cyminum, against different Aspergillus and Penicillium species.
  
  
  METHODS
  The oils were subjected to screening for their possible antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The susceptibility test for the oils was carried out in terms of minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) using microdilution method.
  
  
  RESULTS
  The values of the essential oils in DPPH assay were as follows: T. vulgaris (450.11±5.23 μg/mL), Ch. nobile (602.73±4.8 μg/mL), Ziz. clinopodioides (1238.82±9.3 μg/mL), Cu. cyminum (1255.52±8.92 μg/mL) and Zin. officinale (5595.06±8.24 μg/mL). Our findings also indicated a strong activity against tested fungi for the oil of T. vulgaris (1250 μg/mL), followed by Cu. cyminum (1416 μg/mL), Zin. officinale (1833 μg/mL), Ziz. clinopodioides (2166 μg/mL) and Ch. nobile (3750 μg/mL). This study confirmed the excellent antifungal and antioxidant properties of the essential oils, especially T. vulgaris, against foodborne pathogenic fungi.
  
  
  CONCLUSIONS
  Owing to their strong protective features, these oils could be used in ethno-medicine as preventers of lipid peroxidation and cellular damage, and in food industries as preservers of foodstuffs against spoilage fungi. Also, they could be the candidates to develop new antibiotics and disinfectants to control infective agents.
authors.affiliation: Mycology research center, faculty of veterinary medicine, university of Tehran, Azadi Street, Tehran, Iran. Electronic address: asharifzadeh@ut.ac.ir.
authors.forename: A
authors.initials: A
authors.lastname: Sharifzadeh
authors.affiliation: Department of food hygiene, faculty of veterinary medicine, Semnan university, Semnan, Iran.
authors.forename: A Jebeli
authors.initials: AJ
authors.lastname: Javan
authors.affiliation: Faculty of veterinary medicine, Amol university of special modern technologies, Amol, Iran.
authors.forename: H
authors.initials: H
authors.lastname: Shokri
authors.affiliation: Health research center, Baqiyatallah university of medical sciences, Tehran, Iran.
authors.forename: S
authors.initials: S
authors.lastname: Abbaszadeh
authors.affiliation: Department of food hygiene, faculty of veterinary medicine, Semnan university, Semnan, Iran.
authors.forename: K
authors.initials: K
authors.lastname: Keykhosravy
mesh_terms: D000935:Antifungal Agents / Q000494:pharmacology*; D000975:Antioxidants / Q000494:pharmacology*; D031167:Chamaemelum / Q000737:chemistry; D028527:Cuminum / Q000737:chemistry; D005516:Food Microbiology; D005658:Fungi / Q000187:drug effects*; D020939:Zingiber officinale / Q000737:chemistry; D019686:Lamiaceae / Q000737:chemistry; D009822:Oils, Volatile / Q000494:pharmacology*; D010936:Plant Extracts / Q000494:pharmacology*; D046930:Thymus Plant / Q000737:chemistry
chemical_list: D000935:Antifungal Agents; D000975:Antioxidants; D009822:Oils, Volatile; D010936:Plant Extracts
keywords: Antifungal and antioxidant activity; Champignons dégradant les aliments; Essential oil; Foodborne pathogens; Huile essentielle; L’activité antifongique et antioxydante; Pathogènes alimentaires; Spoilage fungi; Thymus vulgaris