Study On Antibacterial Activity And Antioxidation Of Five Kinds Of Feverfew Essential Oil

With the continuous development of society, food safetyproblem has been paid more and more attention, especially theproblems of food spoilage. One of the methods to avoid foodspoilage effectively is using pure food preservatives instead ofchemical preservative which can lead to cancer and deformity. Thisstudy adopts five kinds of feverfew as raw materials, using watervapor distillation to extract essential oils. It analyses theantibacterial effect, stability and Analysis of the essential oil inorder to know the main chemical constituents and antioxidantactivity of it. The results show that:1. Oxford cup method is used to determine the five kinds offeverfew essential oil on six tested strains of antibacterial activity.The result: antibacterial activity of radices saussureae oil is betterthan Moxa leaf essential oil, antibacterial activity of Moxa leafessential oil is better than Perrin essential oil, antibacterial activityof Perrin essential oil is better than atractylodes, antibacterialactivity of atractylodes oil is better than bidhead atractylodesrhizome; the bacteriostatic ring is the biggest when radicessaussureae takes effect on S.typhimuriu. The diameter—22.9±2.5mm. The effect is the best when Perrin essentialoil takes effect on S.aureus, the diameter—19.5±1.5mm. Themugwort oil has a very weak effect on S.aureus(12.9±1.9mm). Theeffect of S.aureus is the best after treated by atractylodes; Theantibacterial activity of bidhead atractylodes rhizome is theweakest.2. Changing the pH, heat treatment and ultraviolet irradiationtreatment to study the antibacterial stability of the essential oil.Result shows that when the pH value is5and6, there is no bacterialcolony of medium. When the pH is7and8, there are someantibacterial effect. It proves the essential oil has good stability.3. The study chose the essential oil with better antibacterialeffect to analyze the ultrastructure of bacterial cells. The resultsfor SEM and TEM showed that feverfew essential oil have an effecton the form of S. aureus, E. coli, S. typhimuriu, S. castellani. Cellmembranes have been shriveled and damaged, intracellularmaterial overflowed. Organelles are blurred, there is forming a largevacuole in the cell.4. Selecting three kinds of essential oil: radices saussureae oil,Moxa leaf essential oil, Perrin essential oil, analyzing the mainchemical components with GC-MS technolgy. Radices saussureae’smain constituents are brazil chrysanthemum lactone(12.74%).Moxa leaf’s main constituents are spathulenol(12.48%). Perrin’smain constituents are caryophyllene(39.18%).5. It studies the antioxidation of the five feverfew oil. DPPH freeradical scavenging of mugwort oil has strong capacity, the IC50value is10.43μg/mL; ABTS free radical scavenging of atractylodes has strong capacity, the IC50value is2.67μg/mL; the ferric reducingability; In different concentration, all of five kinds of essential oilshave a certain ability of iron for reducing ability. The results showedthat the five feverfew oil are with better antioxidation on DPPH freeradical scavenging, ABTS free radical scavenging and reducingability of iron.To sum up, feverfew essential oil has a good antibacterial andantioxidant activity, it can be helpful to have a further study onfeverfew essential oil. At the same time, it also can regard as thecandidate materials for food preservative additives. The study willbe essential input for the further development of green food additivewith pure natural, pollution-free.