Chemical, Nutritional Analysis, Quality of Essential Oil of Eruca sativa and It̓ s Potential Antimicrobial Activity

نوع المستند : المقالة الأصلية

المؤلفون

1 Teaching Assistant of Nutrition on Food Science, Home Economics Department,Faculty of Specific Education, Zagazig University

2 Professor of Org. Chem, Home Economics Department Faculty of Specific Education, Zagazig University

3 Associate Professor of Nutrition on Food Science, Home Economics Department,Faculty of Specific Education, Zagazig University

4 Lecturer of Nutrition and Food Science, Home Economics Department, Faculty of Specific Education, Zagazig University

5 Faculty of Basic Education, The Public Authority for Applied Education and Training, Kuwait. Department of Home Economics, Assistant ProfessorNutrition and Food Science

المستخلص

This study aims to investigate the quality, nutritional value and therapeutic properties of essential oil of the Eruca sativa Mill. Our study evaluated the nutritional value of essential oil of the E. sativa by locating the content of moisture, carbohydrates, vitamins, mineral (nutritional and toxic) elements and fatty acids. Also, determined the quality of E. sativa essential oil by physicochemical parameters. Total phenolic content (TPC) and total flavonoids content (TFC) were determined. This study also evaluated the in vitro antimicrobial activities by two methods. The yield of the essential oil extracted (w/w) was 0.3% and chemically analyzed. The results of the study show that the oil has a high nutritional value that proved to be particularly rich in mineral nutrients and fatty acids. The results indicated that essential oil of E. sativa has higher resistance to autoxidation, higher quality, longer shelf life, suitable for use as salad, chocolate or cooking oil and edible. The results showed that essential oil of the E. sativa has significant antimicrobial activities against the microorganisms, including seven human pathogenic bacteria showed resistance to some antibiotics. 

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