ABSTRACT
             Background and objectives: Utilization of essential oils instead of chemical preservatives has received significant attention in recent years. The present study aims to evaluate chemical composition and antibacterial and antioxidant properties of essential oils of Zataria multiflora, Artemisia deracunculus and Mentha piperita.
             Methods: Chemical profile of the essential oils was analyzed by gas chromatography/mass spectrometry. The microwell dilution and agar disk diffusion methods were used to evaluate the antibacterial properties of the essential oils. Total phenolic content, β-carotene-linoleic acid bleaching test and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays were carried out to determine the antioxidant properties.
             Results: Menthol (39.18%) and mentone (21.64%) were the main components of the essential oil of M. piperita, while estragol (34.75%) and limonene (15.72%) were the major components of the essential oil of A. dracunculus. The main components of the essential oil of Z. multiflora were carvacrol (36.81%) and thymol (33.04%). The essential oils of M. piperita and Z. multiflora showed greater antimicrobial effects. Moreover, Z. multiflora showed the greatest antioxidant activity among the essential oils. The total phenolic content of Z. multiflora was 228.14±0.45 mg gallic acid equivalent/g.
             Conclusion: Given their favorable antioxidant and antimicrobial properties, the essential oils of Z. multiflora, A. deracunculus and M. piperita can be used as natural food preservatives.
             Keywords: Zataria multiflora, Artemisia deracunculus, Mentha piperita, antibacterial effect, antioxidant effect.   

Background: Due to the growing problem of antibiotic-resistant bacteria and rising consumer preference for natural food preservatives, there is an increased interest in plant-based antimicrobial agents. While Salix aegyptiaca (S. aegyptiaca), also known as Musk Willow, is a promising source of bioactive compounds, its antibacterial properties have not been extensively studied. Therefore, this research investigates the chemical composition and antibacterial effectiveness of essential oils extracted from the leaves and male inflorescences of S. aegyptiaca against important foodborne pathogens like Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), Listeria monocytogenes (L. monocytogenes), and Salmonella enteritidis (S. enteritidis).
Methods: Essential oils were extracted from the leaves and male inflorescences of S. aegyptiaca through hydrodistillation. The chemical composition of these oils was then determined by gas chromatography-mass spectrometry (GC-MS) to identify their bioactive constituents. The antibacterial efficacy of the extracted oils was assessed using several methods, including the determination of the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), as well as diffusion assays (Agar disk and agar well diffusion).
Results: GC-MS analysis revealed that the leaf oil was predominantly composed of 1,4-dimethoxybenzene, citronellol, and eugenol, whereas carvone was the main constituent of the male inflorescence oil. The leaf oil demonstrated superior antimicrobial activity, particularly against S. aureus, for which the MIC was determined to be 1250 µg/mL. Both oils indicated limited efficacy against Gram-negative bacteria. Of the strains tested, S. aureus proved to be the most susceptible, while E. coli exhibited the highest resistance.
Conclusion: The essential oils extracted from S. aegyptiaca, especially from its leaves, have shown significant antibacterial effects against common foodborne pathogens. This suggests they could be used as natural food preservatives, offering a viable alternative to synthetic additives. Additional research is necessary to investigate their use in food products and to establish their toxicological safety.