Comparison of chemical composition, antioxidant and antimicrobial potentials of essential oils and oleoresins obtained from seeds of brassica juncea and sinapis Alba

Many consumers are demanding foods without what they perceive as artificial and harmful chemicals including many used as antimicrobials and preservatives in food Consequently interest in more natural antimicrobials as potential alternatives to conventional additives to extend shelf life and combat foodborne pathogens has heightened In the present study phytochemical in vitro antioxidant and antimicrobial potentials of essential oils and oleoresins of Brassica juncea and Sinapis Alba seeds were determined qualitatively Presence of allyl isothiocyanates alkyl isothiocyantes in essential oils and oleoresins was confirmed by using gas chromatography GC and GC coupled to mass spectrometry GC MS Antioxidant effectiveness was examined by five different methods namely the ferric thiocyanate FTC method the rsquo diphenyl picrylhydrazyl DPPH radical scavenging method determination of the metal chelating power and determination of the peroxide and thiobarbituric acid values in mustard oil at concentration Food poisoned inverted Petri plate agar well diffusion and disk diffusion methods were employed for investigating antimicrobial potentials Such results indicate that essential oils of B juncea andS alba can be possible candidates for further investigations to isolate and characterize their active principles as possible new natural preservatives nbsp