Evaluation of antibacterial, antifungal, antiviral, and antioxidant potentials of some edible oils and their fatty acid profiles
In the current study, the oils obtained from the nuts of Corylus avellana L. (hazelnut), Arachis hypogea L. (peanut, groundnut), Pinus pinea L. (umbrella nut), and Juglans regia L. (walnut) were tested for their antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and antimicrobial activity against the standard and isolated strains of Escherichia coli, Pseudomonas aeruginosa, Proteus mirabilis, Klebsiella pneumoniae, Acinetobacter baumannii, Staphylococcus aureus, and Enterococcus faecalis as well as the fungi Candida albicans and C. parapsilosis by microdilution method, in which inhibition was expressed as minimum inhibition concentrations (MICs). Moreover, antiviral activity of the oils was determined using Herpes simplex (HSV) and Parainfluenza (PI-3). Their fatty acid analyses were performed by GC-MS technique. While the hazelnut and walnut oils showed the best antioxidant activity at 100 mg mL-1 (73.58% and 65.10%, respectively), the walnut oil had the most potent anti-PI-3 effect (16- < 0.25 mg mL-1). The oils displayed inhibitory potentials towards the isolated strains of E. coli, S. aureus, and E. faecalis at 4, 8, and 8 mg mL-1 concentrations, respectively.
Key words: Oil, antibacterial, antifungal, antiviral, antioxidant, fatty acid