evaluation of antimicrobial, antioxidant and chemical composition of coriander essential oil (bifora testiculata l. spreng)

Recently, there has been an increased tendency to use natural preservatives which has led researchers to identify their compounds. this study aimed to determine the antimicrobial, antioxidant and constituents of coriander (bifora testiculata l. spreng) plant essential oil in vitro. the essential oil of the coriander plant was extracted using the water distillation method and the chemical composition of the essential oil was analyzed using a gc-ms device. the amount of total phenol was determined using the folin ciocalteu method and the antioxidant properties of the essential oil were investigated using three methods: dpph, frap, and abts. the antimicrobial effect of the essential oil was determined using the agar well diffusion, minimum growth inhibitory concentration (mic) and minimum bactericidal concentration (mbc) methods. results showed that the main components of the essential oil were trans-2-dodecen-1-ol (12.29%), 2-dodecenoic acid (11.52%), hexadecanoic acid (10.03%), lauric acid (7.89%), phytol (7.28%), pheophytadine (1.85-6.83%), e-2-tetradecen-1-ol (4.68%), decanal (4.52%), nonaldehyde (3.8%), dodecanal (3.45%) and 2-pentadecanone trimethylhexa (3.36%). the amount of total phenol in the essential oil was 74.72 ± 6.02 mg of gallic acid/g, and for dpph, the ic50 value of the essential oil was calculated as 17.9 mg/ml. in the antimicrobial test, the largest diameter of the zone of inhibition was related to listeria monocytogenes (22 mm) and e. coli (13.4 mm). on the other hand, l. monocytogenes was the most sensitive among bacteria in mic and mbc. the results of this study showed that bifora essential oil had significant antioxidant and antibacterial properties.