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Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculus L.) essential oil: antioxidant and antibacterial properties

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Abstract

This study aimed at to formulate a food-grade nanoemulsion of tarragon essential oil (NEO) and investigate its antioxidant and antimicrobial properties. Oil in water NEO was formed by blending 10% of tarragon EO (TEO), 85% water, and a mixture of 5% surfactants, then antioxidant and antimicrobial activities were evaluated. The main components of TEO were estragole, beta-cis-ocimene, beta-trans-ocimene, and l-limonene. NEO droplet had a diameter of 50 nm and a zeta potential of − 30 mV. Results of free radical DPPH scavenging activity revealed that hydrogen donating capacity of the nanoemulsion was significantly higher than TEO and at 2.5 µg/mL concentration it showed complete inhibitory activity against DPPH. The ferric reducing potential was almost similar for TEO and NEO. NEO showed higher antibacterial potential against Staphylococcus aureus and Listeria monocytogenes and Shigella dysenteriae. The results of this work indicated that NEO had higher antioxidant and antimicrobial activity compared with free TEO.

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Acknowledgements

The authors are grateful to Dr. M. Khosravi, Z. Shirvani and R. Hassani for their technical support.

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Authors and Affiliations

  1. Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Aftab 24 St., Haraz Av., P.O. 46186-49767, Amol, Iran

    Maryam Azizkhani, Fahimeh Tooryan & Razieh Partovi

  2. Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Haraz St. Aftab 24 Av., Amol, Iran

    Freshteh Jafari Kiasari

  3. Faculty of Engineering Modern Technologies, Amol University of Special Modern Technologies, Abazar 35 Alley, Taleghani Av., Amol, Mazandaran Province, Iran

    Mohammad Hassan Shahavi

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  1. Maryam Azizkhani
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  2. Freshteh Jafari Kiasari
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  3. Fahimeh Tooryan
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  4. Mohammad Hassan Shahavi
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  5. Razieh Partovi
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Correspondence to Maryam Azizkhani.

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Azizkhani, M., Jafari Kiasari, F., Tooryan, F. et al. Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculus L.) essential oil: antioxidant and antibacterial properties. J Food Sci Technol 58, 1341–1348 (2021). https://doi.org/10.1007/s13197-020-04645-6

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  • DOI: https://doi.org/10.1007/s13197-020-04645-6

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