Synergistic Antioxidant and Antimicrobial Effects of the Thymoquinone and Eugenol Combination.

Yousefizadeh, Samira; Aminzare, Majid; Hassanzadazar, Hassan

Background: The present study aimed to evaluate the in-vitro antioxidant and antimicrobial activity of Thymoquinone (TQ), Eugenol (EUG) and their synergistic effects in combination. Materials: The minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), fractional inhibitory concentration (FIC), and disc diffusion tests were used to determine the antibacterial activity of TQand EUG. Moreover, Reducing Power Assay and DPPH (2.2-diphenyl-2-picrylhydrazyl) tests were used to indicate the antioxidant ability of TQand EUG. The combination index (CI) of these compounds was calculated to evaluate their interaction type. Results: Bacillus cereus, Listeria monocytogenes, and Shewanella SP were the most sensitive bacteria than other studied pathogens to TQand EUG, with MIC 0.019, 0.07, and 0.07 mg/ml for TQand 0.6, 0.6, and 0.6 mg/ml for EUG, respectively. The mixture of two ingredients showed a good antimicrobial and synergistic effects against all tested bacteria. The DPPH scavenging activity of the combination of TQ EUG were antagonistic in all combined concentrations except for TQ (5 mg/ml) EUG (1.25 mg/ml) and TQ(2.5 mg/ml) EUG (0.3 mg/ml) treatments. Conclusion: The obtained results provided a new combination of antimicrobial and antioxidant agents in drug delivery, especially in food preservation systems, to enhance food shelflife in the food industry.

ANTI-infective agents; EUGENOL; ANTIOXIDANTS; BACTERICIDAL action; DISC diffusion tests (Microbiology)

Journal of Human Environment, & Health Promotion (JHEHP), 2022, Vol 8, Issue 2, p110

2476-5481

Academic Journal

10.52547/jhehp.8.2.110