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Keywords
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Artemisia dracunculus L., Antimicrobial, Antioxidant, Essential oil, Nanoemulsion, Tarragon
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Abstract
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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-cisocimene,
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 lg/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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