scholarly journals Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 776
Author(s):  
Kristina Jonušaite ◽  
Petras Rimantas Venskutonis ◽  
Gines Benito Martínez-Hernández ◽  
Amaury Taboada-Rodríguez ◽  
Gema Nieto ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Essential Oils ◽  
Antioxidant Capacity ◽  
Control Sample ◽  
Thiobarbituric Acid ◽  
Antimicrobial Effect ◽  
Total Phenolic ◽  
Sambucus Nigra ◽  
Plant Essential Oils ◽  
Microbial Counts

The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (Sambucus nigra) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and after cooking. The content of total phenols was 5.74% in OEO, 2.64% in CLEO and 2.67 % in the SNE. The total phenolic content and the antioxidant capacity were significantly higher (p < 0.05) for SNE and OEO. Both essential oils showed a similar IC50 and inhibition percentage of lipid peroxidation to BHT. The combination of OEO and SNE reduced 29% of thiobarbituric acid reactive substances (TBARS), while BHT reduced 31% of TBARS generated during refrigeration storage in salmon burgers in relation to the control sample without antioxidants. Additionally, the microbial counts after 14 days of refrigeration were the lowest in burgers when the combination of OEO and SNE was used. This study concludes that OEO and SNE can be used as inhibitors of lipid oxidation in salmon products and as natural candidates to replace commonly used synthetic antioxidants and antimicrobials in these food products.

THE ACTIVITY OF ESSENTIAL OILS OBTAINED FROM SPECIES AND INTERSPECIES HYBRIDS OF THE Mentha GENUS AGAINST SELECTED PLANT PATHOGENIC BACTERIA

2018 ◽  
Vol 17 (6) ◽  
pp. 167-174 ◽  
Author(s):  
Małgorzata Schollenberger ◽  
Tomasz M. Staniek ◽  
Elżbieta Paduch-Cichal ◽  
Beata Dasiewicz ◽  
Agnieszka Gadomska-Gajadhur ◽  
...  
Keyword(s):  
Essential Oils ◽  
Pseudomonas Syringae ◽  
Pathogenic Bacteria ◽  
Antimicrobial Effect ◽  
Mentha Piperita ◽  
Mentha Spicata ◽  
Plant Essential Oils ◽  
Plant Pathogenic Bacteria ◽  
Interspecies Hybrids

Plant essential oils of six aromatic herb species and interspecies hybrids of the family Lamiaceae – chocolate mint (Mentha piperita × ‘Chocolate’), pineapple mint (Mentha suaveolens ‘Variegata’), apple mint (Mentha × rotundifolia), spearmint (Mentha spicata), orange mint (Mentha × piperita ‘Granada’) and strawberry mint (Mentha × villosa ‘Strawberry’) – were investigated for antimicrobial effects against plant pathogenic bacteria: Agrobacterium tumefaciens, Pseudomonas syringae pv. syringae and Xanthomonas arboricola pv. corylina. The screening was carried out in vitro on agar plates filled with the target organism. All essential oils screened exhibited a higher level of antibacterial activity against A. tumefaciens and X. arboricola pv. corylina than streptomycin used as a standard in all tests. The antimicrobial effect of streptomycin and five mint oils was at the same level for P. syringae pv. syringae. There were no significant differences in the influence of the chocolate mint oil on the growth inhibition of all bacteria tested. Plant essential oils from pineapple mint, apple mint, spearmint and strawberry mint showed the weakest antimicrobial activity against P. syringae pv. syringae and the strongest towards A. tumefaciens and X. arboricola pv. corylina. The essential oils from strawberry mint, pineapple mint, spearmint and apple mint had the strongest effect on A. tumefaciens, and the lowest inhibitory activity was exhibited by the chocolate mint and orange mint essential oils. X. arboricola pv. corylina was the most sensitive to the strawberry mint, pineapple mint and spearmint oils. The chocolate mint oil showed the greatest activity against P. syringae pv. syringae.

scholarly journals Study on Total Phenolic, Flavonoid and Antioxidant Capacity of Fish Singgang Extracts

2021 ◽  
pp. 12-21
Author(s):  
Anis Nafisah Jamain ◽  
Norhaslinda Ridzwan ◽  
Mimie Noratiqah Jumli ◽  
Norhayati Abd Hadi ◽  
Mohd Adzim Khalili Rohin ◽  
...  
Keyword(s):  
Moisture Content ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Control Sample ◽  
Ash Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content

Aim: To evaluate the ash and moisture contents, total phenolic content, total flavonoid content, and antioxidant potential of Terengganu singgang extracts. Study Design: Experimental study. Place and Duration of Study: Central Laboratory, Tissue Culture Laboratory, Universiti Sultan Zainal Abidin, Terengganu between April 2019 and July 2019. Methodology: Samples comprised three types of singgang dishes, which were prepared, cooked, and then extracted with distilled water and ethanol (EtOH) in different strengths, 50%, 70%, and 100%. These singgang samples were chub mackerel (ST), Indian mackerel (SK), and a control sample with no fish(SC). Extracts were analyzed for their moisture and ash content. Also, the total phenolic content (TPC) was assayed using Folin-Ciocalteu reagent, while total flavonoid content (TFC) using AlCl3 colorimetric assay, and antioxidant activity using 1,1-Diphenyl-2-picrylhydrazyl (DPPH). The total antioxidant capacity (T-AOC) was also evaluated. Results: Experimental assays showed that the SC sample extracted in 100% EtOH produced the highest yield (3.7%). SK samples were lower than SC and ST in moisture content and ash content with 94.21%, 96.37% and 93.03% moisture content and 0.85%, 0.71%, and 0.96% ash content. Meanwhile, the extract of ST in 100% EtOH yielded the highest TPC (315.0 mg GAE/100g) and T-AC (8.8 U/mL) but the lowest in DPPH scavenging activity (12.2%). On the other hand, the extract of SK in 70% EtOH gave the highest TFC with 6485.3 mg QE/100g. The correlation of TFC and TPC with DPPH and T-AOC assays was positively significant. Conclusion: In conclusion, the ST extract yielded the best antioxidant capacity.

scholarly journals Gene expression in human small intestinal mucosa in vivo is mediated by iron-induced oxidative stress

2006 ◽  
Vol 25 (2) ◽  
pp. 242-249 ◽  
Author(s):  
Freddy J. Troost ◽  
Robert-Jan M. Brummer ◽  
Guido R. M. M. Haenen ◽  
Aalt Bast ◽  
Rachel I. van Haaften ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Gene Expression ◽  
Lipid Peroxidation ◽  
Small Intestine ◽  
Antioxidant Capacity ◽  
Intestinal Mucosa ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Oxidative Challenge ◽  
Gene Reporters

Iron-induced oxidative stress in the small intestine may alter gene expression in the intestinal mucosa. The present study aimed to determine which genes are mediated by an iron-induced oxidative challenge in the human small intestine. Eight healthy volunteers [22 yr(SD2)] were tested on two separate occasions in a randomized crossover design. After duodenal tissue sampling by gastroduodenoscopy, a perfusion catheter was inserted orogastrically to perfuse a 40-cm segment of the proximal small intestine with saline and, subsequently, with either 80 or 400 mg of iron as ferrous gluconate. After the intestinal perfusion, a second duodenal tissue sample was obtained. Thiobarbituric acid-reactive substances, an indicator of lipid peroxidation, in intestinal fluid samples increased significantly and dose dependently at 30 min after the start of perfusion with 80 or 400 mg of iron, respectively ( P < 0.001). During the perfusion with 400 mg of iron, the increase in thiobarbituric acid-reactive substances was accompanied by a significant, momentary rise in trolox equivalent antioxidant capacity, an indicator of total antioxidant capacity ( P < 0.05). The expression of 89 gene reporters was significantly altered by both iron interventions. Functional mapping showed that both iron dosages mediated six distinct processes. Three of those processes involved G-protein receptor coupled pathways. The other processes were associated with cell cycle, complement activation, and calcium channels. Iron administration in the small intestine induced dose-dependent lipid peroxidation and a momentary antioxidant response in the lumen, mediated the expression of at least 89 individual gene reporters, and affected at least six biological processes.

scholarly journals The Biofungicide Activity of Some Plant Essential Oils for the Cleaner Production of Model Linen Fibers Similar to Those Used in Ancient Egyptian Mummification

Processes ◽  
2020 ◽  
Vol 8 (1) ◽  
pp. 79 ◽  
Author(s):  
Maisa M. A. Mansour ◽  
Mervat EL-Hefny ◽  
Mohamed Z. M. Salem ◽  
Hayssam M. Ali
Keyword(s):  
Essential Oils ◽  
Morphological Changes ◽  
Control Sample ◽  
Chemical Properties ◽  
Cleaner Production ◽  
Plant Essential Oils ◽  
Ancient Egyptian ◽  
Potent Inhibition ◽  
Agnus Castus ◽  
Fungicidal Treatment

In this work, the essential oils (EOs) from Eriocephalus africanus leaf, Vitex agnus-castus leaf and fruit, Cymbopogon citratus leaf, and Rosmarinus officinalis leaf were used as antifungal agents against isolated Aspergillus flavus, Cladosporium cladosporioides, and Penicillium chrysogenum from an ancient Egyptian child’s mummy. The isolated fungi were used to colonize the samples of linen fibers. The best oil was used as a novel natural product for the cleaner production of model linen fibers similar to those used in ancient Egyptian mummification. Standard and original linen fibers were compared with the infected Linen samples using Fourier transform infrared (FTIR) and X-ray diffraction (XRD) analyses. The FTIR revealed the changes in the molecular structure of the cellulose, hemicellulose, and lignin of the infected linen fibers. The cellulose crystallinity indices decreased to 64.61%, 52.69%, and 54.63% in the linen inoculated with A. flavus, C. cladosporioides, and P. chrysogenum compared to the control sample (72.08%), thereby affecting the chemical properties of the cellulose. The mycelia inhibition percentages of the three fungi reached 100% after the leaf EO from V. agnus-castus was applied, followed by C. citratus. The V. agnus-castus leaf EO applied at contraptions of 250, 500, 50, 1000, and 2000 µL/mL showed 100% inhibition for A. flavus and P. chrysogenum and reached 100% against C. cladosporioides at concentrations of 500, 750, 1000, and 2000 µL/mL. C. citratus leaf essential oil applied at concentrations of 500, 750, 1000, and 2000 µL/mL showed 100% inhibition to the growth of A. flavus and C. cladosporioides and reached 100% inhibition against the growth of P. chrysogenum at concentrations of 750, 1000 and 2000 µL/mL. This inhibition could be related to the main compounds of caryophyllene (23.13%), eucalyptol (20.59%), sabinene (β-thujene) (12.2%), γ-elemene (9%), and β-farnesene (6.14%) identified in V. agnus-castus leaf EO or due to the main compounds of β-citral (43.63%) and geranial (41.51%), as identified in the leaf EO of C. citratus by GC/MS. The morphological changes in the hyphae of the fungi were observed via SEM examination, where V. agnus-castus leaf EO, the best active oil, showed potent inhibition to fungi grown on the model linen fiber. In this way, the morphology and the structure of the hyphae were effectively changed. Our findings prove that the designed model linen fiber treated with V. agnus-castus leaf EO is able to preserve wrapping fibres and represents a novel natural alternative for effective fungicidal treatment.

scholarly journals Effect on Adipose Tissue of Diabetic Mice Supplemented with n-3 Fatty Acids Extracted from Microalgae

2020 ◽  
Vol 20 (5) ◽  
pp. 728-735 ◽  
Author(s):  
Laura E. Gutiérrez-Pliego ◽  
Beatriz E. Martínez-Carrillo ◽  
Aldo A. Reséndiz-Albor ◽  
Roxana Valdés-Ramos
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Adipose Tissue ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Thiobarbituric Acid ◽  
Noncommunicable Disease ◽  
Diabetic Mice ◽  
Total Antioxidant ◽  
Modified Diet

Background: Type 2 Diabetes Mellitus (T2DM) is considered a chronic noncommunicable disease in which oxidative stress is expected as a result of hyperglycaemia. One of the most recent approaches is the study of microalgae fatty acids and their possible antioxidant effect. Objective: This study aimed to analyse the effect of supplementation with n-3 fatty acids extracted from microalgae on the total antioxidant capacity (TAC) and lipid peroxidation of adipose tissue and plasma from diabetic (db/db) and healthy (CD1) mice. Methods: Mice were supplemented with lyophilized n-3 fatty acids extracted from microalgae or added to the diet, from week 8 to 16. TAC assay and Thiobarbituric Acid Reactive Substances assay (TBARS) were performed on adipose tissue and plasma samples. Results: The supplementation of lyophilized n-3 fatty acids from microalgae increased the total antioxidant capacity in adipose tissue of diabetic mice (615.67μM Trolox equivalents vs 405.02μM Trolox equivalents from control mice, p<0.01) and in the plasma of healthy mice (1132.97±85.75μM Trolox equivalents vs 930.64±32μM Trolox equivalents from modified diet mice, p<0.01). There was no significant effect on lipid peroxidation on both strains. Conclusions:: The use of n-3 fatty acids extracted from microalgae could be a useful strategy to improve total antioxidant capacity in T2DM.

In Vitro Antioxidant and Antifungal Properties of Essential Oils Obtained from Aromatic Herbs Endemic to the Southeast of Spain

2013 ◽  
Vol 76 (7) ◽  
pp. 1218-1225 ◽  
Author(s):  
YOLANDA RUIZ-NAVAJAS ◽  
MANUEL VIUDA-MARTOS ◽  
ESTHER SENDRA ◽  
JOSÉ A. PEREZ-ALVAREZ ◽  
JUANA FERNÁNDEZ-LÓPEZ
Keyword(s):  
Antifungal Activity ◽  
Essential Oils ◽  
Antioxidant Capacity ◽  
Inhibitory Concentration ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Antioxidant Power ◽  
Power Test ◽  
Ferric Reducing Antioxidant Power ◽  
Chelating Ability

The aim of this work was to determine (i) the antioxidant capacity of Thymus moroderi, Thymus piperella, Santolina chamaecyparissus, and Sideritis angustifolia essential oils (EOs) by means of four different antioxidant tests (the 2,2′-diphenyl-1-picrylhydrazyl radical scavenging method, the ferrous ion–chelating ability assay, the ferric reducing antioxidant power test, and the thiobarbituric acid reactive species test) and (ii) the antifungal activity against molds and yeast of these EOs by the agar dilution and the microdilution methods. T. piperella EO showed the lowest 50% inhibitory concentration by the 2,2′-diphenyl-1-picrylhydrazyl radical scavenging method (9.30 mg/ml) and by the thiobarbituric acid reactive species test (6.30 mg/ml) and the highest value by the ferric reducing antioxidant power test (2.64 Trolox equivalent antioxidant capacity), while S. chamaecyparissus showed the lowest 50% inhibitory concentration in the ferrous ion–chelating ability assay (3.94 mg/ml). All EOs had a substantial inhibitory effect on all assayed yeast strains. S. angustifolia EO had the lowest MICs (2.5 μl/ml) for the yeasts Saccharomyces cerevisiae, Debaryomyces hansenii, Rhodotorula mucilaginosa, and Pichia carsonii. As regards antifungal activity, S. angustifolia EO at high concentrations was the most effective EO in reducing the growth of Alternaria alternata, Penicillium chrysogenum, and Mucor racemosus, while S. chamaecyparissus was the best inhibitor of the molds Aspergillus flavus and Mucor circinelloides. The results obtained in this study suggest the possibility of using these essential oils as natural antioxidant food preservatives.

scholarly journals Ultrasound-Assisted Extraction of Phenolics and Antioxidants from Propolis for Stabilization of Sunflower Oil

2021 ◽  
Vol 38 (1) ◽  
pp. 4-19
Author(s):  
Zeinab Golmahi ◽  
Amir Hossein Elhamirad
Keyword(s):  
Phenolic Compounds ◽  
Sunflower Oil ◽  
Radical Scavenging ◽  
Control Sample ◽  
Ethanol Extract ◽  
Thiobarbituric Acid ◽  
Extraction Time ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Ultrasound Assisted Extraction

Propolis is one of the byproducts of honey bees; it contains many phenolic compounds which are some of the most important natural antioxidants. The present study examined the antioxidant activity of propolis and its role in the stability of sunflower oil as a natural antioxidant in the form of Box–Behnken design. The extraction process was performed using an ultrasonic bath method with two factors in three levels which included 18 assays by the response surface methods. The investigated variables included the concentration of the extract (min: 30 and max: 1000 ppm), the extraction time (min: 10 and max: 30 minutes), and temperature (min: 37.5 and max: 50°C). After analysis of the data in optimal conditions, the concentration of propolis ethanol extract, extraction temperature, and extraction time was determined as 997.5 ppm, 34.6°C, and 30 min, respectively. In this condition, the total phenolic compounds and the free-radical scavenging properties were reported as 253.1mgGAE/100gDW and 85.9%, respectively. The result of the evaluation of the oxidative stability of the optimized sample oil showed reduced peroxide and thiobarbituric acid index compared to the control sample and synthetic antioxidants (BHT); also, the oil stability improved significantly over time.

scholarly journals OXIDATIVE STABILITY OF MAYONNAISE SUPPLEMENTED WITH ESSENTIAL OIL OF ACHILLEA MILLEFOLIUM SSP MILLEFOLIUM DURING STORAGE

2019 ◽  
Vol 13 (1) ◽  
Author(s):  
Asiye Ahmadi-Dastgerdi ◽  
Hamid Ezzatpanah ◽  
Sedighe Asgary ◽  
Shahram Dokhani ◽  
Ebrahim Rahimi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Lipid Oxidation ◽  
Essential Oils ◽  
Oxidative Stability ◽  
Control Sample ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Achillea Millefolium ◽  
Totox Value

Lipid oxidation is the main chemical process affecting mayonnaise deterioration. Today, essential oils from aromatic plants have been qualified as natural antioxidants and proposed as potential substitutes of synthetic antioxidants in food products. In this research, antioxidant activity of Achillea millefolium essential oil was determined based on oxidative stability of treated mayonnaise (homogenized) during 6 months of storage at 4°C. The following analysis were performed: peroxide value (PV), anisidine value (AV), Totox value and thiobarbituric acid (TBA) to assess the extent of oil deterioration. Mayonnaise samples were divided into three experimental treatments, namely: E.O (essential oil in concentrations: 3.83, 5.85 and 7.2 mg/ml), T (TBHQ in concentration: 0.12 mg/ml) and C (control: no antioxidant). Subsequently, the samples from each treatment were stored at 4 oC. The results showed that the treatments containing essential oil and TBHQ significantly reduced the oxidation (p < 0.05), while the control sample was oxidized faster. Among the essential oils, concentrations of 5.85 and 7.2 mg/ml showed the best antioxidant activity. PV, TBA, AV and totox values increased during the storage time for all treatments. Our results suggest that essential oil of Achillea millefolium has potential source of natural antioxidant for the application in food industries to prevent lipid oxidation particularly lipid-containing foods such as mayonnaise, due to its reaction with oxidative free radicals and therefore can increase food shelf life.

scholarly journals Adaptive Response of a Native Mediterranean Grapevine Cultivar Upon Short-Term Exposure to Drought and Heat Stress in the Context of Climate Change

Agronomy ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 249 ◽  
Author(s):  
Nikolaos Tzortzakis ◽  
Antonios Chrysargyris ◽  
Aziz Aziz
Keyword(s):  
Climate Change ◽  
Lipid Peroxidation ◽  
Heat Stress ◽  
Stomatal Conductance ◽  
Antioxidant Capacity ◽  
Stomatal Closure ◽  
Total Phenolic ◽  
Short Term ◽  
Short Term Exposure ◽  
The Impact

The impact of climate change on viticulture is of major importance. Several international and indigenous grapevine cultivars have been examined for their adaptive performance to drought and heat stresses. However, the underlying physiological mechanisms are not well known. In the present study we examined the short-term effects of light and moderate drought stress (DS) as well as heat stress (HS) on physiological and biochemical attributes in two grapevine cultivars: Chardonnay (international) and Xynisteri, an indigenous adapted to the specific Cypriot microclimate. Xynisteri plants exhibited decreasing leaf stomatal conductance and photosynthetic rate as well as increasing total phenols and antioxidant capacity under DS conditions. These reactions were concomitant to a rapid accumulation of hydrogen peroxide and lipid peroxidation in leaves, associated to an increase of the antioxidant superoxide dismutase activity. However, Chardonnay plants did not exhibit the same responses as Xynisteri against DS (i.e., stomatal closure, total phenolics and antioxidants) over the first four days. Additionally, Chardonnay showed leaf damage with increased lipid peroxidation levels and activation of catalase and peroxidase. Interestingly, HS increased leaf stomatal conductance and decreased total phenolic content, flavonoids and antioxidant capacity in Chardonnay after 20 d of stress. In both cultivars, HS had milder effects compared to DS, and again Xynisteri showed better performance than Chardonnay in terms of damage index and antioxidative activities. Overall, Xynisteri adaptation to DS and HS was higher than that of Chardonnay, and both cultivars reacted more to the short-term DS than to HS. Although the Xynisteri performances under stress conditions provide an important resource for adaptation to stressful conditions, the impacts on earliness, yield and grape quality remain to be explored.

scholarly journals Effect of Pre-Harvest Organic Cytokinin Application on the Post-Harvest Physiology of Pepper (Capsicum annuum L.)

2021 ◽  
Vol 13 (15) ◽  
pp. 8258
Author(s):  
Seyda Cavusoglu ◽  
Suat Sensoy ◽  
Arzu Karatas ◽  
Onur Tekin ◽  
Firat Islek ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Capsicum Annuum ◽  
Respiration Rate ◽  
Control Sample ◽  
Significant Loss ◽  
Enzyme Analysis ◽  
Total Phenolic ◽  
Positive Effects ◽  
Capsicum Annuum L

Peppers are cultivated in almost all provinces in Turkey, making up approximately 7% of the world’s production. In this study, the effects of pre-harvest cytokinin application on the postharvest physiology of pepper (Capsicum annuum L.) fruits (cv. Akra and Melek F1) grown in ecological conditions in Turkey (Van, eastern Turkey) were investigated. During the growing period, organic cytokinin(nytrozine) at two concentrations (50 and 100 ppm doses) was applied by spraying. Peppers were harvested in green maturity and then stored at 12 °C for 28 days. Changes in color, respiration rate, exogenous ethylene amount, antioxidative enzyme analysis (SOD, CAT and APX), lipid peroxidation, total phenolic content (TP) and antioxidant activity (AA) were determined just after the harvest and then at the 7th, 14th, 24th and 28th days. L* values for both varieties and the control sample had fluctuations during storage, and they slightly decreased after 28 days, except for the end value of cv. Melek F1 with a 50 ppm addition. In terms of respiration rate values, the difference between applications was found to be statistically significant, except for the 14th and 24th days of storage, for cv. Akra F1; and the 0th and 28th days for cv. Melek F1, respectively. It was observed that cytokinin can delay aging in peppers of both cultivars stored for 28 days. As a result, as the used cytokinin has an organic origin, is not synthetic and does not have a negative effect on human health, it can be used safely and without a significant loss of quality characteristics for peppers. These applications have positive effects on in-package gas composition, antioxidative enzymes, lipid peroxidation, total phenolics and total antioxidant activity.

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