Antibacterial and Antioxidant Activities of Nasturtium officinale Essential Oil on Food Borne Bacteria

Saman Mahdavi1, *, Mojtaba Kheyrollahi2, Hossein Sheikhloei2, Alireza Isazadeh3, 4
1 Department of Microbiology, Maragheh Branch, Islamic Azad University, Maragheh, Iran
2 Department of Chemistry and Food Engineering, Maragheh Branch, Islamic Azad University, Maragheh, Iran
3 Immunology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
4 Department of Genetics, Tabriz Branch, Islamic Azad University, Tabriz, Iran

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© 2019 Mahdavi et al.

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: ( This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the Department of Microbiology, Maragheh Branch, Islamic Azad University, Derakhshi Street, Maragheh, East Azarbaijan, Iran; Tel: +98-9144150454; E-mail:



The use of synthetic preservatives has been increasing in the food industry, and this leads to an increased incidence of gastrointestinal diseases and cancers in humans in the long run.

Aims & Objectives:

The aim of this study was to investigate the antibacterial and antioxidant activities of Nasturtium officinale essential oil on some important food borne bacteria.

Materials & Methods:

In this study, the antibacterial activity of N. officinale essential oil was evaluated on Staphylococcus aureus, Bacillus cereus, Escherichia coli and Salmonella enteric by microdilution method. Also, the antioxidant activity of this essential oil was evaluated by inactivating free radicals produced by 2,2-diphenyl-1-picrylhydrazyl (DPPH). Finally, the chemical compounds of the N. officinale essential oil were evaluated by gas chromatography- mass spectrometry (GC/MS).


The results showed that S. enteric and E. coli isolates had the most resistance and B. cereus isolates had the most susceptibility to N. officinale essential oil. The evaluation of antioxidant properties showed that in the same concentrations, the antioxidant effect of N. officinale was less than BHT. The obtained results from GC/MS showed that Phytol (30.20%) was the highest proportion and Megastigmatrienone 2 (0.18%) was the lowest proportion of essential oil.


In general, the results of this study showed that N. officinale essential oil has an appropriate antibacterial activity against gram positive bacteria and can be used as a new antibacterial and antioxidant compound in the food industry.

Keywords: Antibacterial, Antioxidant, Nasturtium officinale, Essential oil, Concentrations, Megastigmatrienone.