Antibrowning and antimicrobial activities of the water-soluble extract from pine needles of Cedrus deodara

The antibrowning and antimicrobial activities of the water-soluble extract from pine needles of Cedrus deodara (CDE), a traditional Chinese medicine and raw materials of pine needle tea, was investigated. Total phenols of CDE were 31.4 ± 0.53 mg gallic acid equivalent/g, and total flavonoids were 23.1 ± 0.79 mg rutin equivalent/g. CDE showed a strong antioxidant activity against ABTS free radicals with IC(50) (the half-inhibitory concentration) of 25.5 ± 0.64 μg/mL. In mushroom tyrosinase inhibitory assay, IC(50) values were 2.1 ± 0.98 and 2.27 ± 0.93 mg/mL for monophenolase and diphenolase, respectively. Evaluated by detecting changes of L* (indicated the darkness of sample), a* (indicated the redness of sample), and b* (indicated the yellowness of sample) values in fresh-cut apple slices model, CDE showed a significant antibrowning effect when compared with ascorbic acid. In addition, it was discovered that CDE in combination with 0.5% ascorbic acid exhibited a synergistic antibrowning effect. Meanwhile, CDE was observed to show a potent antimicrobial effect on all of the tested Gram-positive and Gram-negative bacteria. In conclusion, the results of the present research suggested that pine needles of C. deodara could be used as a natural resource of antibrowning and antimicrobial agents in food preservation. PRACTICAL APPLICATION: The present study provides a theoretical basis for the potential application of pine needles of C. deodara to be used as a natural resource of antibrowning and antimicrobial agents in food industry.     

Antibacterial activity of organic acids in aqueous extracts from pine needles (Pinus massoniana Lamb.)

Pine needle (Pinus massoniana Lamb.) of large quantity in China and health benefit makes its application on pharmaceutical and food industry in high demand. The chemical composition of pine needle aqueous extract (PNAE) analyzed by gas chromatograph-mass spectrometry revealed that among more than 10 compounds in PNAE, organic acids were over 76.92%, with acetic acid being 25.20%, hexadecanoic acid 18.19%, and 2-methoxy-4-vinylphenol 16.44%. Ultra-performance liquid chromatography-mass spectrometry disclosed other 5 short chain organic acids, including citric acid, succinic acid, malonic acid, malic acid, and oxalic acid. The antibacterial activity of PNAE on common spoilages and pathogenic bacteria showed that the growth of Bacillus subtilis, Staphylococcus aureus, Bacillus cereus, Micrococcus luteus, Escherichia coli, and Proteus vulgaris were inhibited significantly, with minimum inhibitory concentrations and minimum bactericidal concentrations being 3.8–15 and 7.5–30 mg/mL, respectively. Our findings suggested that pine needles with effective and safe antibacterial components possess the potential to be developed into efficacious natural antiseptic products for food disinfection and medical purpose.     

Antibacterial activity of water-soluble extract from pine needles of Cedrus deodara

The antibacterial activity of water-soluble extract from pine needles of Cedrus deodara (WEC) was evaluated on five food-borne bacteria, and its related mechanism was investigated by transmission electron microscope. In vitro antibacterial assay showed that WEC possesses a remarkable antibacterial activity against tested food-borne bacteria including Escherichia coli, Proteus vulgaris, Staphylococcus aureus, Bacillus subtilis and Bacillus cereus, with the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values in the ranges of 0.78-12.5 mg/ml and 1.56-25mg/ml, respectively. In a food system of fresh-squeezed tomato juice, WEC was observed to possess an effective capacity to control the total counts of viable bacteria. Shikimic acid was isolated from WEC and identified as the main antibacterial compound. All results of our study suggested that WEC might be a new potential source of natural antibacterial agents applicable to food.     

Essential oil composition,antimicrobial and antioxidant properties of Mosla chinensis Maxim

The essential oil of Mosla chinensis Maxim was analysed by gas chromatography/mass spectrometry, and its main components are carvacrol (57.08%), p-cymene (13.61%), thymol acetate (12.68%), thymol (6.67%), and γ-terpinene (2.46%). The essential oil exhibited great potential antimicrobial activity against all eight bacterial and nine fungal strains. Antioxidant activity was also tested, the essential oil showing significantly higher antioxidant activity than that of the methanol extract. In addition, the amounts of total phenol components in the plant methanol extract (47.3 ± 0.4 μg/mg) and the oil (80.7 ± 0.5 μg/mg) were determined. The results presented here indicate that the essential oil of M. chinensis has antimicrobial and antioxidant properties, and is therefore a potential source of antimicrobial and antioxidant agents for the food and pharmaceutical industries.     

松树精油成分分析及其生理功能的研究进展

近年来,研究表明松树精油具有抑菌活性、抗氧化活性以及提神醒脑等生理功能,而且安全性高,是一种良好的天然防腐剂和抗氧化剂。但是松树种类繁多,不同种松树及同种松树不同部位的精油含有的化学成分亦不相同,其生理功能也存在显著差别。本文对不同品种、不同部位的松树精油成分、结构和性质进行了总结并归纳了松树精油的抑菌性、抗氧化性、降血糖活性、治疗癌症等功能的机理,为松树资源的开发及松树精油在天然食品添加剂中的应用提供参考。     

松针精油的提取及开发利用的研究进展

松针是一种长年翠绿, 生长速度快, 持续的可再生资源, 已受到研究者的广泛关注。松针精油是松针的主要活性成分之一, 松针精油中含有单萜烯类、倍半萜烯类和含氧萜烯类等物质, 因此具有抗氧化、抗菌、抗病毒、抗肿瘤、降血压和消炎止痛的功能, 这些特性使得松针精油可以应用在医疗保健、蔬果保鲜、化工产品和害虫防治等方面, 松针精油的提取能够促进可再生资源的利用率。本文主要是介绍了松针精油的几种提取方法: 有机溶剂提取法、水蒸气蒸馏法、水酶法和超临界CO2萃取法。本研究为深入研究松针精油提供了一定参考。     

薄荷属植物精油和多酚类的抑菌性及抗氧化性研究

研究了椒样薄荷(Mentha piperita L.)与苏格兰留兰香(Mentha cardiaca G.)精油的抑菌活性,测定了精油的最小抑菌浓度(MIC)和最小杀菌浓度(MBC).同时对两种薄荷叶片以及精油提取后残渣的多酚含量和抗氧化性进行研究,以期为椒样薄荷与苏格兰留兰香的多角度开发利用提供理论依据.结果表明:2种薄荷精油对于大肠杆菌、金黄色葡萄球菌、鼠伤寒沙门氏菌和李斯特菌均有抑制作用,而对于肠炎沙门氏菌及黑曲霉没有抑制作用,椒样薄荷精油的抑菌效果比苏格兰留兰香精油强.另外,椒样薄荷多酚含量在提取精油后显著性减少,而苏格兰留兰香未显著性降低.两种薄荷精油提取后残渣具有较强的DPPH自由基清除能力,而FRAP抗氧化能力却显著性降低.     

Three new compounds from the seeds of Trachyspermum copticum

The effect of the application of nano-silicon (SiO₂; 1.5 and 3 mM) on components of essential oils of Trachyspermum copticum was evaluated. Essential oils extracted by hydrodistillation from Iranian T. copticum was characterized by means of gas chromatography-mass spectrometry and Nuclear Magnetic Resonance. Three new compounds, (1) 2, 5-Dihydroxy-4-methoxy-phenanthrene 2-O-b-Dglucopyranoside; (2) 4-Methoxy-2,5,7,9S tetrahydroxy-9,10-dihydrophenanthrene; and (3) trans-Ethyl cinnamate along with 12 known were isolated from the Eos T. copticum. The essential oil was also subjected to antimicrobial and antioxidant activities. The new compounds were particularly active against Bacillus cereus and Candida albicans, with the lowest minimum inhibitory concentration and minimum bactericidal concentration and minimum fungicidal concentration value. Three new compounds exhibited a higher activity in each antioxidant system with a special attention for β-carotene bleaching test, lipid peroxidation inhibition, and reducing power. The Thin-layer chromatography-bioautography screening and fractionation resulted in the separation of the main antioxidant compound which were identified as trans-Ethyl cinnamate (3). These results indicated that three new compounds might be applicable in natural medicine and healthy food.     

Chemical Composition,Antimicrobial, and Antioxidant Activities of Essential Oil and Ethanol Extract of Coriandrum sativum L. Leaves from Turkey

This study reports the chemical composition, antioxidant, and antimicrobial activity of the essential oil and ethanol extract of Coriandrum sativum L. leaves. Gas chromatography/mass spectrometry analysis identified 19 compounds representing 95.30% of the oil. (E)-2-decenal (29.87%), linalool (21.61%), (E)-2-dodecenal (7.03%), dodecanal (5.78%), (E)-2-undecenal (3.84%), (E)-2-tridecenal (3.56%), (E)-2-hexadecenal (2.47%), tetradecenal (2.35%), and α-pinene (1.64%) were the main components identified in the essential oil. The samples were screened for their antioxidant activities using 2,2-diphenyl-1-picrylhydrazyl radical scavenging and β-caroten bleaching assay. IC₅₀ value for ethanol extract of C. sativum was determined as 74.87 ± 0.03 μg/mL. Total antioxidant activity value for C. sativum ethanol extract was 85.85 ± 0.04%. Total phenolic content for ethanol extract of the plant was determined as 14.97 ± 0.05 mg gallic acid equivalents/g dry weight. The essential oil and ethanol extract were also tested for antimicrobial activity against 28 different foodborne microorganisms, including 19 bacteria, 7 fungi, and 2 yeast species. The ethanol extract of the plant showed weak antimicrobial activities against microbial strains in both disc diffusion and minimal inhibition concentration tests. This study suggested that Coriandrum sativum L. leaves may be used as a potential source of food flavoring, and for their antioxidants and antimicrobial properties.     

Determination of Chemical Composition,Total Phenolic,Antimicrobial, and Antioxidant Activities of Echinophora tenuifolia Essential Oil

In this study, the antioxidant and antimicrobial activities, total phenolic content, and essential oil composition of Echinophora tenuifolia L. subsp. sibthorpiana were investigated. The antioxidant activity of investigated essential oil was assessed by ABTS and DPPH assays. DPPH radical scavenging activity expressed by IC₅₀ was 2.84 g/L, whereas the TEAC value determined by ABTS assay was 0.032 g TEAC/kg plant. Total phenol content of essential oil determined by Folin-Ciocalteu method was calculated as 1.32 g GAE/kg plant. The essential oil extracted by hydrodistillation (Clevenger apparatus) was investigated by GC-MS technique and 78 compounds were identified. The main components of essential oils were found to be δ-3-carene (17.93%), p-cymene (8.99%), methyleugenol (16.41%), and α-phellandrene (9.33%). The antimicrobial activity of investigated essential oil was tested using a broth dilution method against 13 bacterial and 2 fungal microorganisms. The lowest minimum inhibitory concentration of essential oil against Bacillus cereus was 62.5 μg/mL while the antifungal activity was greater than 1000 μg/mL for both Candida albicans and Saccharomyces cereviciae. Investigated essential oil has a certain level of antioxidant and antimicrobial effects, which may be attributed to their chemical compounds. The antimicrobial efficiency of essential oil, especially against Bacillus cereus and Staphylocoocus spp., offers its effectiveness to treatment of wound or disease caused by Gram positive bacteria.     

Chemical Composition and Antimicrobial Activity of Essential Oil of Matricaria recutita

Matricaria recutita is a herbaceous plant belonging to the Asteraceae family. The present study reports the chemical composition and antimicrobial activity of M. recutita essential oil and its main compounds. The essential oil was obtained from the aerial parts of the M. recutita by hydrodistillation and analyzed by gas chromatography-mass spectrometry. The major components were α-bisabolol oxide (38%), followed by camphene (9.11%), sabinene (4.87%), limonene (6%),1,8-cineole (7.12%), camphor (6.54%), and α-pinene (6%). Essential oil of chamomile was evaluated for its antibacterial activities against three gram-positive and four gram-negative pathogenic bacteria. The essential oil and its main compounds were particularly active against Bacillus cereus, with the lowest minimum inhibitory concentration and minimum bactericidal concentration value (0.022 and 1.5 μg /mL). In conclusion, these results support the use of the essential oil and its main compounds for their antimicrobial properties.     

河南产白蒿精油的化学成分分析及抑菌活性研究

为寻找新型、有效、安全的抗菌药物,采用水蒸气蒸馏法从中国河南产白蒿植物中提取精油,采用红外光谱和气相色谱-质谱联用技术对精油成分进行分析。结果表明,共鉴定出26种成分,占精油总含量的85.05%。主要成分有氧化石竹烯(15.24%)、镰叶芹醇(14.34%)、大根香叶三烯-1-醇(8.90%)、桉油烯醇(6.61%)、棕榈酸(5.72%)、α-毕橙茄醇(5.19%)等。采用滤纸片法对白蒿精油的抑菌活性进行测定,平板涂布法测定其最低抑菌浓度。该精油对4种受试细菌的抗性差异显著,其中对枯草芽孢杆菌抑制活性最强,而对蜡样芽孢杆菌的抑制活性较弱。精油对枯草芽孢杆菌、四联球菌、大肠杆菌、蜡样芽孢杆菌的最低抑制浓度(minimum inhibitory concentration,MIC)分别为2.5、5、5、10μL/mL。因此,白蒿精油可作为一种潜在的天然抗菌剂。     

超声辅助提取黑松松针多糖的工艺优化及其抑菌性研究

采用超声辅助水提法提取黑松松针多糖,苯酚-硫酸法测定提取的多糖含量。在单因素试验基础上,通过正交试验对黑松松针多糖的提取工艺进行优化。采用抑菌圈法考察了提取的松针多糖对大肠杆菌、枯草芽孢杆菌的抑菌效果。结果表明:松针多糖的最佳提取工艺条件为浸提时间2 h、液料比80∶1(m L/g)、浸提温度90℃、超声功率为130 W,在此条件下,黑松松针多糖得率为2.47%。提取的黑松松针多糖对大肠杆菌、枯草芽孢杆菌具有一定的抑制作用。     

Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage

This work reports on the antimicrobial activity in fresh sausage of marjoram (Origanum majorana L.) essential oil against several species of bacteria. The in vitro minimum inhibitory concentration (MIC) was determined for 10 selected aerobic heterotrophic bacterial species. The antimicrobial activity of distinct concentrations of the essential oil based on the highest MIC value was tested in a food system comprising fresh sausage. Batch food samples were also inoculated with a fixed concentration of Escherichia coli and the time course of the product was evaluated with respect to the action of the different concentrations of essential oil. Results showed that addition of marjoram essential oil to fresh sausage exerted a bacteriostatic effect at oil concentrations lower than the MIC, while a bactericidal effect was observed at higher oil concentrations which also caused alterations in the taste of the product.     

三种植物精油对霉菌的抑制效果测定及其在大米储藏中应用研究

天然植物精油具有良好的抑菌能力,在粮食天然保鲜剂的开发应用中具有良好的前景。采用水蒸气蒸馏的方法从天然植物丁香、肉桂、小茴香中提取精油,并将它们对大米2种主要霉菌的菌丝生长抑制率、最低抑菌浓度和最低杀菌浓度进行测定。结果表明:肉桂精油效果最好,0.03%时抑菌率达100%,最低抑菌浓度和最低杀菌浓度均为0.02%。同时也对3种植物精油在大米储藏中的应用进行了初步研究。     

枫香叶精油抑菌活性及抗氧化活性研究

采用水蒸气蒸馏法提取枫香叶精油,用滤纸片法测定精油的抑菌活性,用平板涂布法测定其最低抑菌浓度(MIC),同时研究了枫香叶精油抑菌活性的酸碱稳定性、热稳定性、紫外稳定性和抗氧化稳定性。结果表明：枫香叶精油对5 种受试菌的抑制效果有较大差异,对革兰氏阳性菌和霉菌的抑制作用较强,对革兰氏阴性菌的抑制作用较弱;精油对枯草杆菌、金黄色葡萄球菌、大肠杆菌、黄曲霉、青霉的MIC 分别为1.25%、0.625%、5%、2.5%、2.5%;精油对温度和紫外照射具有良好的稳定性,在不同的pH 值条件下其抑菌活性不稳定,酸性环境下其抑菌活性强,碱性环境下抑菌活性弱;精油具有抑制食物氧化的作用,随着精油浓度增大其抗氧化性增强。     

Chemical Constituents, Antimicrobial Investigations, and Antioxidative Potentials of Anethum graveolens L. Essential Oil and Acetone Extract: Part 52

ABSTRACT: The antioxidant, antifungal, and antibacterial potentials of essential oil and acetone extract of Anethum graveolens L. were investigated in the present study. The extract has shown excellent activity for the inhibition of primary and secondary oxidation products for rapeseed oil in comparision with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), which were evaluated using peroxide, thiobarbituric acid, p‐anisidine, and carbonyl values. The activity of extract was further confirmed using other antioxidant properties such as ferric thiocyanate method inlinoleic acid system, which reducing power and scavenging effect (%) on 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical. Using inverted Petri plate method, the volatile oil completely inhibited the growth of Fusarium graminearum at 6 μL dose. Moreover, using poison food technique, the essential oil was found to be highly effective for controlling the growth of Penicillium citrinum and Aspergillus niger. In antibacterial investigations, using agar well diffusion method, the extract has shown better activity for Staphylococcus aureus and Bacillus cereus in comparison with commercial bactericide. However, essential oil has shown better activity for Pseudomonas aeruginosa. Gas chromatographic‐mass spectroscopy studies on essential oil resulted in the identification of 35 components, which account for the 98.9% of the total amount. The major component was carvone (55.2%) followed bylimonene (16.6%), dillapiole (14.4%), andlinalool (3.7%). The analysis of acetone extract showed the presence of 25 components, which account for 94.5% of the total amount. The major components were dill apiole (43.2%), linoleic acid (23.1%), trans‐anethole (11.0%), 2‐propanone, 1‐(4‐methoxyphenyl) (4.6%), carvone (3.1%), p‐anisaldehyde (2.7%), and myristicin (1.5%). In conclusion, the results presented here show that dill essential oil could be considered as a source for natural antimicrobial, whereas its extract could be considered as an alternative source of natural antioxidant.     

Chemical composition,angiotensin I-converting enzyme (ACE) inhibitory,antioxidant and antimicrobial activities of the essential oil from Periploca laevigata root barks

The present study describes the chemical composition, and antimicrobial, antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities of essential oil from Periploca laevigata root barks (PLRB), an aromatic plant widely distributed in Tunisia and used as a traditional medicinal plant. Gas chromatography/mass spectrometry was used to determine the composition of the PLRB oil. Forty-three components were identified in the essential oil and the main compounds were benzaldehyde (56%), methyl 4-methoxysalicylate (6.55%) and carvacrol (4.75%). The PLRB essential oil exhibited a dose-dependent manner of inhibitory activity toward ACE. The highest ACE inhibitory activity (54%) was observed at a concentration of 30 μg/ml. The PLRB oil was also found to possess antioxidant activities, as evaluated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical method, β-carotene bleaching and reducing power assays. The antimicrobial activity of the essential oil was also investigated on several microorganisms. The inhibition zones and minimal inhibitory concentration (MIC) values of bacterial strains were in the range of 12–46 mm and 50–300 μg/ml, respectively. The inhibitory activity of the PLRB essential oil against Gram-positive bacteria was significantly higher than against Gram-negative. It also exhibited remarkable activity against several fungal strains.     

肉桂精油的成分分析、抑菌和抗氧化活性及在食品保鲜中的应用进展

肉桂精油具有优良的抑菌和抗氧化活性,因此其作为一类天然安全的植物抑菌剂和抗氧化剂,在日常的食品保鲜中具有非常广阔的应用前景。文章分析了不同生长环境、不同提取部位和不同提取方法得到的肉桂油的主要化学成分和含量,综述了肉桂油的抗菌、抗氧化性及其在食品保鲜中的应用,为肉桂精油进一步的开发和应用提供了参考。     

竹叶精油组分构成及其抑菌活性的研究

目的研究竹叶精油的化学组分构成,并考察其体外抑菌活性。方法以食品常见腐败菌(枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌和酿酒酵母)作为供试菌,采用平板打孔法对竹叶精油的抑菌活性进行研究;并通过气相色谱-质谱联用技术对竹叶精油的组分构成进行分析鉴定。结果竹叶精油共鉴定出41个化合物,含量占挥发性成分总量的97.36%,主要成分为棕榈酸(19.35%)、植物醇(10.54%)和二十五烷(9.89%)等。竹叶精油对4种供试菌株均有抑制作用,研究发现大肠杆菌是最敏感的,其最小抑菌浓度为0.56 mg/mL。结论本研究可为竹叶精油在食品工业中的深入利用提供一定的理论技术支持。