Determination of some bioactive activities of a mixture of perilla and coriander essential oils

Abstract

The mixture of perilla and coriander essential oils is slowly mixed with essential oil perilla and essential oil coriander at a 1:1 (v/v) ratio. The mixture of perilla and coriander essential oils has a light yellow color, a characteristic aroma, and is transparent. The goal of this study was to determine some biological activities of the essential oil mixture perilla and coriander, laying the groundwork for the use of this essential oil mixture in food processing and preservation. The antioxidant capacity of the mixture of perilla and coriander essential oils has been determined to be 68.16±0.07%. The antibacterial activity against Bacillus mesentericus was the highest. This was followed by strains from different species of microorganisms: Escherichia coli, Micrococcus luteus, Salmonella enterica, Streptococcus pneumonia, Staphylococcus aureus, Bacillus cereus, Lactobacillus acidophilus and Bacillus subtilis with diameters of 44.34±0.16 mm, 42.17±0.28 mm, 41.32±0.19 mm, 39.86±0.21 mm, 39.62±0.15 mm, 38.45±0.27 mm, 37.54±0.13 mm and 37.23±0.18 mm, respectively. The essential oils perilla and coriander have a strong inhibitory effect on alpha-glucosidase. Their IC50 values were 0.79±0.02 µg/mL (the mixture of essential oil perilla and coriander), 0.84±0.02 µg/mL (essential oil perilla) and 0.91±0.03 µg/mL (essential oil coriander), while the IC50 value of the positive control acarbose was 145.32±9.24 µg/mL. Moreover, all samples have stronger alpha-amylase inhibition than alpha-glucosidase. The mixture of essential oils perilla and coriander, essential oil perilla and essential oil coriander exhibited strong inhibitory activity against alpha-amylase with IC50 values of 0.18±0.01, 0.23±0.01 and 0.26±0.02 µg/mL, respectively. These research results provide a good basis for later processing and preservation.