Inhibitory Effect of Citrus Peel Essential Oils on the Microbial Growth of Bread

Six spice essential oils (sage, rosemary, caraway, cumin, clove, and thyme) and their basic ingredients were tested for their inhibitory effect against 3 strains of Gram-negative bacteria, 4 strains of Gram-positive bacteria, one acid fast bacterium, and one yeast. Preliminary screening of antimicrobial activity of the essential oils was done using the filter paper disc agar diffusion method. The minimum inhibitory concentration for each essential oil against various micro-organisms was also measured. Very low concentrations (0.25 – 12 mg/ml) of the various essential oils were sufficient to prevent microbial growth. The data show that Gram-positive bacteria were more sensitive to the antimicrobial compounds in spices than Gram-negative. The inhibition zones of different microbial growth produced by various essential oils were similar to those produced by their basic compounds. Thyme and cumin oils possessed very strong antimicrobial activity compared with the other essential oils. There was a relationship between the chemical structures of the most abundant compounds in the essential oils under investigation and the antimicrobial activity.

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Chemical composition, antibacterial and antioxidant activities of Juniperus oxycedrus essential oils from North Western Algeria

South Asian Journal of Experimental Biology ◽

10.38150/sajeb.7(2).p74-83 ◽

2018 ◽

Vol 7 (2) ◽

pp. 74-83

Author(s):

Cherifa Zahaf ◽

Djilali Achour ◽

Meriem Mokhtar ◽

Moussa Brada

Keyword(s):

Essential Oils ◽

Steam Distillation ◽

Antioxidant Activities ◽

Inhibition Zone ◽

Inhibitory Effect ◽

Juniperus Oxycedrus ◽

Germacrene D ◽

Western Algeria ◽

North Western ◽

Β Carotene

The aim of the current study was to identify the essential oils of Juniperus oxycedrus from North Western Algeria (Mostaganem) by gas chromatography coupled to mass spectrometer (GC-MS), and to evaluate their antibac-terial and antioxidant activities. Extraction was carried out by two processes, hydrodistillation (HD) and steam distillation (SD). Analysis by GC-MS led to the identification of 38 components using both methods. HD was found to be the best process for the extraction of Juniperus essential oil, and the ma-jor identified compounds were: germacrene-D (38.28%), followed by α.-pinene (17.66%), and δ-cadinene (5.91%). In the antibacterial test, SD oil had a higher inhibitory effect. The strain Staphylococcus aureus was the most sensitive with an inhibition zone of 15.25 mm and a minimum inhibitory concentration (MIC) of 0.25 mg/mL. The antioxidant activity of J. oxycedrus es-sential oils obtained by HD was more important than SD (IC50= 19.52 mg/mL and IC50= 38.62 mg/mL) with DPPH and β-carotene bleaching tests respec-tively. Essential oils of J. oxycedrus could therefore represent good candidates to be used as antioxidant and antibacterial agents.

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Microwave assisted hydro-distillation of essential oils from wet citrus peel waste

Journal of Cleaner Production ◽

10.1016/j.jclepro.2016.07.108 ◽

2016 ◽

Vol 137 ◽

pp. 598-605 ◽

Cited By ~ 46

Author(s):

Julen Bustamante ◽

Sytze van Stempvoort ◽

María García-Gallarreta ◽

Joseph A. Houghton ◽

Hannah K. Briers ◽

...

Keyword(s):

Essential Oils ◽

Citrus Peel ◽

Microwave Assisted

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Bacteriology of a most popular street food (Panipuri) and inhibitory effect of essential oils on bacterial growth

Journal of Food Science and Technology ◽

10.1007/s13197-010-0202-2 ◽

2011 ◽

Vol 49 (5) ◽

pp. 564-571 ◽

Cited By ~ 14

Author(s):

Madhuchhanda Das ◽

Chandi C. Rath ◽

U. B. Mohapatra

Keyword(s):

Essential Oils ◽

Bacterial Growth ◽

Inhibitory Effect ◽

Street Food

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Volatile Compounds and Antioxidant and Antimicrobial Activities of Selected Citrus Essential Oils Originated from Nepal

Molecules ◽

10.3390/molecules26216683 ◽

2021 ◽

Vol 26 (21) ◽

pp. 6683

Author(s):

Devi Prasad Bhandari ◽

Darbin Kumar Poudel ◽

Prabodh Satyal ◽

Karan Khadayat ◽

Sital Dhami ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Citrus Sinensis ◽

Antioxidant Properties ◽

Antimicrobial Activities ◽

Gas Chromatography Mass Spectrometry ◽

Diffusion Method ◽

Citrus Species ◽

Citrus Peel ◽

Antioxidant And Antimicrobial Activities

Citrus species of plants are among the most commercially cultivated crops, mainly for their fruit. Besides, the generally consumed flesh inside the fruit, the peel is quite important too. Essential oils extracted from the peel have a history of being used by humankind for centuries. These essential oils are rich in antioxidants and antimicrobial agents. Comparative investigation of volatile constituents, and antioxidant and antimicrobial activities were undertaken. The essential oils were evaluated through gas chromatography-mass spectrometry (GC–MS), and enantiomeric composition by chiral GC–MS. Similarly, the antioxidant properties were evaluated by 2,2-diphenyl-1-picrylhydrazyl scavenging assay, and antimicrobial activities were assayed using the disk diffusion method. The highest extraction yield of 1.83% was observed in Citrus sinensis Osbeck. GC–MS analysis showed limonene (63.76–89.15%), γ-terpinene (0.24–6.43%), β-pinene (0.15–6.09%), linalool (0.35–3.5%), sabinene (0.77–2.17%), myrcene (0.74–1.75%), α-terpineol (0.28–1.15%), and α-pinene (0.2–0.58%) as the major constituents of the essential oil of the Citrus species studied. For the first time, through our study, chiral terpenoids have been observed from Citrus grandis Osbeck essential oil. The order of antioxidant activity is as follows: Citrus grandis Osbeck red flesh > Citrus reticulata Blanco > Citrus sinensis Osbeck > Citrus grandis Osbeck white flesh. Except for Citrus grandis Osbeck white flesh (52.34 µL/mL), all samples demonstrated stronger antioxidant activities than those of the positive control, quercetin (5.60 µL/mL). Therefore, these essential oils can be used as a safe natural antioxidant to prevent product oxidation. Likewise, citrus peel essential oil showed antimicrobial activity against tested bacterial strains, albeit marginal.

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Antifungal activity of Mentha piperita and Carum carvi essential oils

Zbornik Matice srpske za prirodne nauke ◽

10.2298/zmspn1733201p ◽

2017 ◽

pp. 201-207 ◽

Cited By ~ 1

Author(s):

Dragana Plavsic ◽

Gordana Dimic ◽

Djordje Psodorov ◽

Dragan Psodorov ◽

Ljubisa Saric ◽

...

Keyword(s):

Antifungal Activity ◽

Essential Oils ◽

Inhibition Zone ◽

Inhibitory Effect ◽

Biologically Active ◽

Mentha Piperita ◽

Diffusion Method ◽

Aromatic Plants ◽

Disc Diffusion Method ◽

Penicillium Aurantiogriseum

Aromatic plants are one of the most important sources of biologically active secondary metabolites, which possess various antimicrobial characteristics. The aim of this work was to examine the effect of antifungal activities of mint and caraway essential oils against the selected fungi. Eight species of molds were selected for antifungal testing: Alternaria alternata, Aspegillus flavus, A. niger, A. versicolor, Eurotium herbariorum, Penicillium aurantiogriseum, P. chrysogenum and P. expansum. Testing of essential oils antifungal activity against the selected species was conducted using the disc diffusion method by adding mint and caraway essential oils (0.5, 1, 5, and 10 ?l per disc). Antifungal activity of essential oils was expressed by the diameter of inhibition zone (mm). The most powerful effect of mint essential oil was recorded against E. herbariorum, as its growth was completely inhibited by the quantity of 5 ?l. The weakest inhibitory effect was observed against P. chrysogenum (inhibition zone 13.67 mm) by the quantity of 10 ?l. The most powerful antifungal activity of caraway was observed against E. herbariorum as growth was completely inhibited by the quantity of 10 ?l. The weakest inhibitory effect was observed against A. niger (inhibition zone 28 mm) by the quantity of 10 ?l.

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Enhancing or Inhibitory Effect of Fruit or Vegetable Bioactive Compound on Aspergillus niger and A. oryzae

Journal of Fungi ◽

10.3390/jof8010012 ◽

2021 ◽

Vol 8 (1) ◽

pp. 12

Author(s):

Gülru Bulkan ◽

Sitaresmi Sitaresmi ◽

Gerarda Tania Yudhanti ◽

Ria Millati ◽

Rachma Wikandari ◽

...

Keyword(s):

Ascorbic Acid ◽

Aspergillus Niger ◽

Bioactive Compounds ◽

Ellagic Acid ◽

Microbial Growth ◽

Biomass Yield ◽

Antimicrobial Effect ◽

Bioactive Compound ◽

Inhibitory Effect ◽

Processing Wastes

Fruit and vegetable processing wastes are global challenges but also suitable sources with a variety of nutrients for different fermentative products using bacteria, yeast or fungi. The interaction of microorganisms with bioactive compounds in fruit waste can have inhibitory or enhancing effect on microbial growth. In this study, the antimicrobial effect of 10 bioactive compounds, including octanol, ellagic acid, (−)-epicatechin, quercetin, betanin, ascorbic acid, limonene, hexanal, car-3-ene, and myrcene in the range of 0–240 mg/L on filamentous fungi Aspergillus oryzae and Aspergillus niger were investigated. These fungi were both found to be resistant to all compounds except octanol, which can be used as a natural antifungal agent, specifically against A. oryzae and A. niger contamination. On the contrary, polyphenols (quercetin and ellagic acid), ascorbic acid, and hexanal enhanced A. niger biomass yield 28%, 7.8%, 16%, and 6%, respectively. Furthermore, 240 mg/L car-3-ene was found to increase A. oryzae biomass yield 8%, while a 9% decrease was observed at lower concentration, 24 mg/L. Similarly, up to 17% decrease of biomass yield was observed from betanin and myrcene. The resistant nature of the fungi against FPW bioactive compounds shows the potential of these fungi for further application in waste valorization.

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Antibacterial activity of plant extracts against Listeria monocytogenes isolated from ready-to-eat salads

Acta Universitatis Sapientiae Alimentaria ◽

10.2478/ausal-2020-0008 ◽

2020 ◽

Vol 13 (1) ◽

pp. 131-143

Author(s):

É. György ◽

É. Laslo ◽

E. Csató

Keyword(s):

Listeria Monocytogenes ◽

Essential Oils ◽

Antibacterial Effect ◽

Storage Conditions ◽

Inhibitory Effect ◽

Listeria Innocua ◽

Foodborne Diseases ◽

Bacterial Strains ◽

Antibacterial Effects ◽

Growth Environment

Abstract Ready-to-eat salads are becoming more and more popular. However, due to their ingredients, they represent a suitable growth environment for different microbes. In the prevention of foodborne diseases, hygienic food preparation and appropriate storage conditions are very important. During this study, ten different ready-to-eat salads were analysed for the presence of Listeria monocytogenes. Five different selective agar mediums were used for the enumeration and isolation of Listeria monocytogenes. The isolated bacterial strains were subjected to morphological and biochemical confirmation tests. The antibacterial effects of five different freshly squeezed vegetable juices (carrots, celery, beets, horseradish, and onions) and of five essential oils (dill, thyme, oregano, lemongrass, and sage) were determined against Listeria monocytogenes, Listeria innocua, and L. monocytogenes strains isolated from ready-to-eat salads. Based on the results obtained from fresh vegetable juices, carrot juice exerted the highest antibacterial effect, while the others showed no or slight inhibitory effect (horseradish, beets, onions) against Listeria species. Among the essential oils, thyme, lemongrass, and oregano showed the strongest antibacterial effect against the studied Listeria species.

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