scholarly journals Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) Essential Oils Mixture

Coatings ◽  
2019 ◽  
Vol 9 (7) ◽  
pp. 414 ◽  
Author(s):  
Elvia Hernández-Hernández ◽  
Gustavo Castillo-Hernández ◽  
Claudia J. González-Gutiérrez ◽  
Areli J. Silva-Dávila ◽  
Jorge N. Gracida-Rodríguez ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Essential Oils ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Ocimum Basilicum ◽  
Food Preservation ◽  
Natural Food ◽  
Pork Meat ◽  
Brochothrix Thermosphacta

Microencapsulated essential oils (EOs) are increasingly used to protect the safety of foods due to their natural origin. The aim of this work was to determine the chemical composition of Mexican oregano (Lippia graveolens Kunth) (MOEO) and basil (Ocimum basilicum L.) (BEO) EOs, their combined effect against E. coli O157:H7, Lactobacillus plantarum, Brochothrix thermosphacta and Pseudomonas fragi, and their effect on microbiological and physicochemical properties of coated pork meat. EOs chemical composition was determined by GC/MS, their microencapsulated mixture (4 mg MOEO/mL/11 mg BEO/mL) was added to a filmogenic dispersion. Fluorescent probes were used to study the antimicrobial filmogenic active dispersion (FD) effect. Pork meat pieces were coated without microencapsulated EOs (CC), using FD (AC), or uncoated (C), vacuum packed and stored 28 days at 4 °C. Thymol (28.9%) and linalool (23.7%) were the major components of MOEO and BEO, respectively. The cell membrane of all bacteria was damaged by contact with FD. FD-coated samples (AC) exhibited the lowest concentration of 2-thiobarbituric acid reacting substances (TBARS) (0.027 ± 0.001 mg malonaldehyde/kg meat) and natural microbiota growth, while odor and color were the most accepted by untrained judges (range > 6). Coatings added with microencapsulated EOs mixture are a natural food preservation alternative to increase the shelf life of refrigerated meat products.

scholarly journals Mycotoxins Content of Smoked Fishes Sampled on Market Stalls of Ngaoundere and Antifungal Activity of Essential Oils of Cymbopogon citratus and Ocimum basilicum against Mycotoxin Producing Strains

2020 ◽  
pp. 36-47
Author(s):  
Nadege D. Nganou ◽  
Eliane S. Tchinda ◽  
Alphonse T. Sokamte ◽  
Franklin K. Ngoualem ◽  
Steve F. Nodem ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antifungal Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Ocimum Basilicum ◽  
Penicillium Citrinum ◽  
Cymbopogon Citratus ◽  
Isolation And Identification ◽  
Smoked Fish ◽  
Study Laboratory

Aim: The aim of this study was to evaluate the sanitary quality of smoked fish by determining their mycotoxin content, and also the chemical composition, antifungal activity of Cymbopogon citratus and Ocimum basilicum essential oils from Cameroon against some mycotoxigenic fungal strains responsible of the smoked fish biodegradation. Place and Duration of Study: Laboratory of Food Microbiology and Biotechnology, National School of Agro-Industrial Sciences, University of Ngaoundere, Cameroon, from August 2019 to April 2020. Methodology: Fifteen samples of smoked fishes have been collected in August 2019 from “petit marché” market (Ngaoundere, Cameroon). Physico-chemical parameters of smoked fishes were evaluated. Mycotoxin (AFB1, CIT, and OTA) contents have been determined with HPLC. Isolation and identification of molds were done using their macroscopic and microscopic characteristics, and the identity of the strains was done by PCR sequencing methods. For plants, 15 kg of Cymbopogon citratus leaves and 5 kg of Ocimum basilicum leaves have been harvested on 10 September 2019 in Ngaoundere and used for the essential oil’s extraction. Essential oil extraction has been done through hydrodistillation and the determination of its chemical composition done with GC/MS. Results: Major part of samples contains at least one mycotoxin, in quantities which are beyond the safe dose. Eleven species of molds have been identified: Aspergillus spp., Penicillium citrinum, and Mucor hiemalis. Amongst the isolated species, those which can produce mycotoxins are: Penicillium citrinum, Aspergillus versicolor, Aspergillus fumigatus, Aspergillus carbonarius, Aspergillus niger, and Fusarium moniliforme. Geranial (42.4%), Neral (33.5%) and Myrcene (10.8%) are major compounds found in the essential oil of C. citratus while monoterpens (60.8%), Eugenol (30.7%), Linalol (29.4%) and 1,8-Cineol (14.3%) are the major compounds found in the essential oil of O. basilicum.  Conclusion: Essential oils of C. citratus and O. basilicum are efficient against isolated toxigenic species. C. citratus being more efficient than O. basilicum.

Acaricidal effect and chemical composition of essential oils extracted from Cuminum cyminum, Pimenta dioica and Ocimum basilicum against the cattle tick Rhipicephalus (Boophilus) microplus (Acari: Ixodidae)

2010 ◽  
Vol 108 (2) ◽  
pp. 481-487 ◽  
Author(s):  
Moises Martinez-Velazquez ◽  
Gustavo Adolfo Castillo-Herrera ◽  
Rodrigo Rosario-Cruz ◽  
Jose Miguel Flores-Fernandez ◽  
Julisa Lopez-Ramirez ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Ocimum Basilicum ◽  
Boophilus Microplus ◽  
Cattle Tick ◽  
Cuminum Cyminum ◽  
Pimenta Dioica

scholarly journals Chemical Composition and Efficacy of Ocimum basilicum L. Essential Oil against Stored Rice (Oryza sativa L.) Molds Sold in Ngaoundere (Cameroon)

2020 ◽  
pp. 55-65
Author(s):  
Nadege Donkeng Nganou ◽  
Steve Francky Sohanang Nodem ◽  
Thierry Marcel Ntsamo Beumo ◽  
Alphonse Tegang Sokamte ◽  
Leopold Ngoune Tatsadjieu
Keyword(s):  
Chemical Composition ◽  
Antifungal Activity ◽  
Essential Oils ◽  
Oryza Sativa L ◽  
Morphological Characteristics ◽  
Alternaria Solani ◽  
Fungal Species ◽  
Ocimum Basilicum ◽  
Fungal Isolates ◽  
Mycotoxigenic Fungi

The aimed of this study to evaluate the antifungal activity of essential oils of Ocimum basilicum L. on some fungi isolated from commercial rice sold in Cameroon. Fungal isolates were primarily identified based on morphological characteristics, while representative isolates were identified using PCR-based methods. Essential oils were extracted by hydro-distillation, chemical composition was analyzed by gas chromatography coupled with mass spectrometry (GC-MS) and antifungal activity against isolated fungi were assessed using the micro-atmospheric method. The percentage of frequency and abundance varied with the sample analyzed and the fungi detected. A total of 85 fungal isolates of eight genera including Aspergillus, Fusarium, Penicillium, Rhizopus, Cladosporum, Mucor Alternaria and Acremonium in decreasing order of predominance were identified. The most fungal species identified were Aspergillus flavus, A. fumgatis, A. niger, A. carbonarius, Fusarium oxysporum, F. graminarum, F. moniliforme, Penicillium citrinum, P. expansum, Rhizopus oryzea, Cladosporum sp, Mucor hiemalis, Alternaria solani, Acremonium murorum. More than 61% (A. flavus, A. niger, P. citrinum) and 44% (M. hiemalis, A. flavus, A. niger) of analyzed samples contain respectively aflatoxin B1, AFB1 (0 - 17.3 µg/kg) and ochratoxin A, OTA (0 - 5.2 µg/kg). Citrinin was not detected. The main compounds identified in O. basilicum EO are eugenol (30.6), linalool (29.5), cineole (14.4), Terpinen-4-ol (5.6), 2-norpinen (4.1), Cadinen (3.3), Limonen (2.4) and (E)-β-Ocimene (2.2). The O. basilicum EO exhibit antifungal activity with the MIC range from 750-2000 ppm. This activity varies with the strains and the concentration of EO. The increased prevalence of mycotoxigenic fungi in rice, a highly consumed food grain in Africa, poses serious health concerns to the general public. The O. basilicum EO can therefore be used as alternatives to synthetic pesticide in rice storage.

scholarly journals Microencapsulation, Chemical Characterization, and Antimicrobial Activity of Mexican (Lippia graveolensH.B.K.) and European (Origanum vulgareL.) Oregano Essential Oils

2014 ◽  
Vol 2014 ◽  
pp. 1-12 ◽  
Author(s):  
Elvia Hernández-Hernández ◽  
Carlos Regalado-González ◽  
Pedro Vázquez-Landaverde ◽  
Isabel Guerrero-Legarreta ◽  
Blanca E. García-Almendárez
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Solid Phase ◽  
Micrococcus Luteus ◽  
Chemical Characterization ◽  
Solvent Polarity ◽  
Volatile Fraction ◽  
Brochothrix Thermosphacta ◽  
Main Component

The effect of solvent polarity (methanol and pentane) on the chemical composition of hydrodistilled essential oils (EO’s) ofLippia graveolensH.B.K. (MXO) andOriganum vulgareL. (EUO) was studied by GC-MS. Composition of modified starch microencapsulated EO’s was conducted by headspace-solid-phase microextraction (HS-SPME). The antimicrobial activity of free and microencapsulated EO’s was evaluated. They were tested againstSalmonellasp.,Brochothrix thermosphacta,Pseudomonas fragi, Lactobacillus plantarum, andMicrococcus luteus. Thymol and carvacrol were among the main components of EO’s and their free and microencapsulated inhibitory activity was tested againstM. luteus, showing an additive combined effect. Chemical composition of EO’s varied according to the solvent used for GC analysis and to volatile fraction as evaluated by HS-SPME. Thymol (both solvents) was the main component in essential oil of MXO, while carvacrol was the main component of the volatile fraction. EUO showedα-pinene (methanol) andγ-terpinene (pentane) as major constituents, the latter being the main component of the volatile fraction. EO’s showed good stability after 3 months storage at 4°C, where antimicrobial activity of microencapsulated EO’s remained the same, while free EO’s decreased 41% (MXO) and 67% (EUO) from initial activity. Microencapsulation retains most antimicrobial activity and improves stability of EO’s from oregano.

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