scholarly journals Chemical Composition and Biological Activities of Eugenia caryophyllata Thunb Essential Oil

2021 ◽  
pp. 51-62
Author(s):  
Fatiha Abdellah ◽  
Badra Boubakeur ◽  
Noura Ayad ◽  
Laid Boukraa ◽  
Si Mohamed Hammoudi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Pathogenic Bacteria ◽  
Biological Activities ◽  
Radical Scavenging ◽  
Antioxidant Effect ◽  
Diffusion Method ◽  
Antioxidant Power ◽  
Mic Value

Aims: In this study the antibacterial and antioxidant activities of the essential oil of Eugenia caryophyllata were investigated. Study design: The study contains determination of the chemical composition of the essential oil of E. caryophyllata and the in vitro evaluation of the antibacterial and antioxidant activity of this oil. Place and Duration of Study: The study was carried out at the laboratory of research on local animal products of Ibn-Khaldoun University, Tiaret, Algeria during the period from December 2020 to March 2021. Methodology: The essential oil composition was characterized by gas chromatography/mass spectrophotometrical analyses. The antibacterial activity of this oil was tested against four pathogenic bacteria: Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 33862, Bacillus cereus ATCC 11778 by using disc diffusion method and agar incorporation method to determine the Minimum Inhibitory Concentration (MIC) of the tested oil. The antioxidant activity was evaluated by using DPPH radical scavenging, hydrogen peroxide scavenging assays and ferric reducing antioxidant power (FRAP) assay. Results: Our results have shown a greater antibacterial effect of E. caryophyllata essential oil against all the bacterial tested strains with inhibition zone diameters varied from 17.5 to 20.5 mm and minimal inhibition concentration (MIC) ranged between 0.8 μl / ml and 4.4 μl / ml, B. cereus and S. aureus are the most sensitive species with a MIC value of 0.8 μl / ml, however P. aeruginosa is the most resistant species with a MIC value of 4.4 μl / ml. The result of the antioxidant effect showed that the essential oil of E. caryophyllata is a powerful antioxidant that expresses a higher antioxidant activity than the standard antioxidants: gallic acid, vitamin C and BHT. Conclusion: The obtained results suggest that the essential oil of E. caryophyllata has a strong antibacterial and antioxidant effect and it may be an alternative natural source medicine to prevent and treat many diseases caused by pathogenic bacteria and oxidative stress.

Essential Oil and Hydrosol Extract Chemical Composition, Phytochemicals of Algerian Rhus pentaphylla Desf. and its Antioxidant Activity

2020 ◽  
Vol 16 (5) ◽  
pp. 627-638
Author(s):  
Nassima Benmansour ◽  
Asma Allal ◽  
Chaouki Selles ◽  
Boufeldja Tabti ◽  
Alain Muselli
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Chemical Compositions ◽  
Antioxidant Power ◽  
Promising Source

Background: Rhus pentaphylla Desf. (Anacardiaceae) widely grown in Algeria, is an underutilized plant and remains poorly studied. To investigate for the first time, the chemical composition profile of essential oil and hydrosol extract; besides Total Phenolic (TPC), Flavonoid (TFC) and Condensed Tannins Contents (CTC) of fruits, leaves and roots, the fatty acid composition was assessed. The radical scavenging activity of R. pentaphylla extracts was then evaluated. Methods: Essential oil and hydrosol extract were isolated respectively by hydrodistillation and liquidliquid- extraction from the aerial parts of R. pentaphylla. The antioxidant activity was evaluated using 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) radical and ferric reducing antioxidant power (FRAP). Chemical compositions of various extracts were investigated using Gas Chromatography (GC) and GC-Mass Spectrometry (GC-MS). Results: The results of GC and GC-MS analysis revealed 83 components in essential oil and 75 components in hydrosol extract representing respectively 96.9% and 92.5% of the total extract composition. The main constituents were hexadecanoic acid (31.5%) followed by spathulenol (14.9%) in the oil while the higher amount present in the hydrosol extract was of spathulenol (14.2%). Otherwise, 13 and 18 fatty acids were identified in roots and fruits respectively. The highest levels of TPC and CTC were found in roots extracts while the highest quantity of TFC has been recorded in the leaves extract. Besides, hydrosol extract was able to scavenge DPPH and FRAP free radicals more efficiently than essential oil. Conclusion: R. pentaphylla contains bioactive substances that could be used as a new promising source of antioxidant compounds in different applications.

Chemical Composition and Biological Activities of Essential Oils of Echinops spinosus and Carlina vulgaris Rich in Polyacetylene Compounds

2020 ◽  
Vol 16 (4) ◽  
pp. 563-570
Author(s):  
Rania Belabbes ◽  
Imane R. Mami ◽  
Mohammed E.A. Dib ◽  
Kenza Mejdoub ◽  
Boufeldja Tabti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Fruits And Vegetables ◽  
Insect Pests ◽  
Biological Activities ◽  
Bactrocera Oleae ◽  
Chemical Compositions ◽  
Antioxidant Power

Background: The essential oils of aromatic plants are increasingly used as new biocontrol alternative agents against microbial strains and insect pests of fruits and vegetables, because of their specificity of biodegradable nature. Objective: This work, treats for the first time the chemical composition, antioxidant, antifungal and insecticidal activities of the essential oils obtained from Echinops spinosus and Carlina vulgaris from Algeria. Methods: The chemical compositions of oils were investigated using GC-FID and GC/MS. Antioxidant activity was assessed using three methods (2,2-diphenyl-1-picrylhydrazyl, Ferric-Reducing Antioxidant Power (FRAP) and β-carotene assay). Fumigation toxicity of E. spinosus and C. vulgaris essential oils was tested against Bactrocera oleae pests of olives. Results: Eighteen and thirteen components representing 95.4 and 97.9% were identified in root essential oils from Echinops spinosus and Carlina vulgaris, respectively. Polyacetylenes were the majority compounds of essential oils. 5 (But-1-yn-3-enyl).2,2'bithiophene and α-terthienyle were highly dominants in the E. spinosus essential oil from the roots (54.4 and 26.3%, respectively). Roots of C. vulgaris produce an essential oil dominated by carlina oxide (33.7%) and 13-methoxy carlina oxide (11.5%). Comparison of the antioxidant activity of E. spinosus essential oil showed more important antioxidant effect than C. vulgaris essential oil and the synthetic antioxidant (BHT). Evaluation of the antifungal activity showed an interesting efficiency of both essential oils against P. expansum and A. niger with EC50s varied from 5 to 14.5 mg/L. C. arvensis essential oil exhibited good larvicidal properties. At the concentration of 325 μL/L air, the oil caused mortality of 100% for Bactrocera Oleae adults after 24 h of exposure. Conclusion: Both essential oils rich to polyacetylenes and polythiophenes.components have shown interesting biological activities, which suggests that plants have the potential to be used as biopesticides and provide an alternative to chemical pesticides.

Chemical composition, antioxidant activity and antimicrobial activity of essential oil from Citrus aurantium L zest against some pathogenic microorganisms

2019 ◽  
Vol 74 (5-6) ◽  
pp. 105-111 ◽  
Author(s):  
Desislava Teneva ◽  
Rositsa Denkova-Kostova ◽  
Bogdan Goranov ◽  
Yana Hristova-Ivanova ◽  
Aleksandar Slavchev ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Radical Scavenging ◽  
Diffusion Method ◽  
Citrus Aurantium ◽  
Dpph Radical ◽  
Chromatography Analysis ◽  
Dpph Radical Scavenging

Abstract This study aims to investigate the chemical composition, antioxidant, and antimicrobial activity of Citrus aurantium L zest essential oil. The identification of the chemical compounds was done using chromatography analysis. The antioxidant activity was studied by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. Results showed that the main components of the essential oil were limonene (85.22%), β-myrcene (4.3%), and α-pinene (1.29%). Regarding the DPPH radical scavenging ability, the zest essential oil showed higher activity than limonene. The antimicrobial activity of the essential oil against pathogenic [Staphylococcus aureus NBIMCC 3703, Salmonella sp. (clinical isolate), Pseudomonas aeruginosa NBIMCC 1390, Bacillus subtilis NBIMCC 1208, Escherichia coli NBIMCC 3702] microorganisms by disc-diffusion method was examined. Gram-positive bacteria were more sensitive to the oil (inhibition zones being between 9 and 12.5 mm) and the minimum inhibitory concentration was more than 600 ppm; Gram-negative bacteria were less sensitive. The obtained essential oil displayed promising results for its application as a biopreservative agent.

scholarly journals CHEMICAL COMPOSITION AND ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF THYMUS SATUREIOIDES COSS. ESSENTIAL OIL

2016 ◽  
Vol 8 (10) ◽  
pp. 183 ◽  
Author(s):  
Houda Sbayou ◽  
Awatif Boumaza ◽  
Abderraouf Hilali ◽  
Souad Amghar
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Gas Chromatography Mass Spectrometry ◽  
Diffusion Method ◽  
Perennial Shrub ◽  
Thymus Satureioides ◽  
Total Composition

<p><strong>Objective: </strong><em>Thymus satureioides</em> is a well-known aromatic perennial shrub widely used throughout the Mediterranean basin as a culinary herb, in traditional medicine for the treatment of a variety of diseases, and as a natural preservative ingredient in the food industry. The aim of this study was to analyze the chemical composition of <em>T. Satureioides</em> essential oil and to assess its antibacterial and antioxidant activities.</p><p><strong>Methods: </strong>The chemical composition of the essential oil was investigated by Gas chromatography-mass spectrometry (GC-MS). The essential oil was evaluated for its antibacterial activity against Gram-positive and Gram-negative bacteria using agar diffusion method and macro-broth dilution. The antioxidant activity was tested by three different methods, namely DPPH free radical scavenging, β-carotene/linoleic acid and TBARS assays.</p><p><strong>Results: </strong>Thirty compounds were identified, representing 85.52% of the total composition of this essential oil. Borneol (26.45%) and thymol (11.24%) were the major components. The oil had a bactericidal activity against all tested bacteria, with the exception of <em>Pseudomonas aeruginosa</em>. In addition, the <em>T. satureioides</em> essential oil revealed strong antioxidant activity in all conducted assays.</p><p><strong>Conclusion: </strong>The findings suggest that essential oil of <em>T. satureioides</em> may be used as an alternative to synthetic antibiotics and antioxidants.</p>

scholarly journals Rosemary Extract and Essential Oil as Drink Ingredients: An Evaluation of Their Chemical Composition, Genotoxicity, Antimicrobial, Antiviral, and Antioxidant Properties

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3143
Author(s):  
Spyridoula D. Christopoulou ◽  
Chrysa Androutsopoulou ◽  
Panagiotis Hahalis ◽  
Chrysoula Kotsalou ◽  
Apostolos Vantarakis ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Biological Properties ◽  
Rosemary Extract ◽  
Antioxidant Power ◽  
Ms Analysis ◽  
Rosemary Essential Oil

Rosmarinus officinalis L. (rosemary) is in high demand in the food and drink industries due to its distinct organoleptic properties. With the aim of evaluating the rosemary leaves as drink ingredients, both the essential oil and alcoholic (38%, v/v) extract were studied in terms of chemical composition, genotoxicity, antimicrobial, antiviral, and antioxidant properties. GC–MS analysis showed that the main volatile compounds in the essential oil were eucalyptol (40.1%), camphor (12.4%), and α-pinene (12.9%). LC–MS analysis revealed gallocatechin and rosmarinic acid as the main extract ingredients. Both the essential oil and the extract were not genotoxic (Ames test) against TA98 and TA100 at the dilutions of 5% and 90%, respectively; those dilutions were selected as the maximum possible ones in the drink industry. Their activity was investigated against Escherichia coli, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, Aspergillus niger, and Adenovirus 35. Both were effective against Adenovirus and A. niger, even the essential oil at 5% (v/v). The extract at dilutions of 25–90% had more pronounced activity against tested bacteria than the essential oil at the dilutions of 5–100%; the essential oil at the dilution of 5% inhibited S. aureus growth. The antioxidant activity was evaluated by the 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid decolorization assay, and the ferric reducing antioxidant power assay. Both exhibited good antioxidant activity, but rosemary essential oil was far more effective than the extract. Our results demonstrate that rosemary essential oil and extract are safe and have beneficial biological properties. Therefore, they could serve as health-promoting ingredients in the drink industry.

Biological Activities of Carlina Oxide Isolated from the Roots of Carthamus caeruleus

2020 ◽  
Vol 10 (2) ◽  
pp. 145-152 ◽  
Author(s):  
Imane Rihab Mami ◽  
Rania Belabbes ◽  
Mohammed El Amine Dib ◽  
Boufeldja Tabti ◽  
Jean Costa ◽  
...  
Keyword(s):  
Antifungal Activity ◽  
Essential Oil ◽  
Skin Diseases ◽  
Antioxidant Activities ◽  
Biological Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Penicillium Expansum ◽  
Natural Food ◽  
Antioxidant Power

Background: Carthamus caeruleus belongs to the Asteraceae family. The roots are traditionally used as healing agents. They help to heal burns and treat skin diseases. They are also used against joint inflammation and are very effective against diseases such as irritable bowel syndrome for cancer patients. Objectives: The purpose of this work was i) to study the chemical composition of i) the essential oil and hydrosol extract of Carthamus caeruleus, ii) to isolate the major component of both extracts and iii) to evaluate their antioxidant, antifungal and insecticidal activities. Methods: The essential oil and hydrosol extract obtained from the roots were studied by GC and GC/MS. The antioxidant activities were performed using two different methods i) Radical scavenging activity (DPPH) and ii) the Ferric-Reducing Antioxidant Power (FRAP), using BHT as a positive control. Whereas, the antifungal activity of the essential oil and Carlina oxide was investigated against plant fungi. The fumigation toxicity of C. caeruleus essential oil besides Carlina oxide was evaluated against adults of Bactrocera oleae better known as the olive fly. Results: The essential oil and hydrosol extract were mainly represented by acetylenic compounds such as carline oxide and 13-methoxy carline oxide. Carlina oxide was isolated and identified by 1H and 13C NMR spectroscopic means. The results showed that Carlina oxide presented interesting antioxidant and antifungal properties, while C. caeruleus root essential oil had better insecticidal activity. Furthermore, Carlina oxide has demonstrated promising in vivo antifungal activity to control infection of apples by Penicillium expansum. Conclusion: Carlina oxide can be used as a natural food preservative and alternative to chemical fungicides to protect stored apple against Penicillium expansum.

scholarly journals Chemical Composition, In Vitro and In Silico Antioxidant Potential of Melissa officinalis subsp. officinalis Essential Oil

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1081
Author(s):  
Matilda Rădulescu ◽  
Călin Jianu ◽  
Alexandra Teodora Lukinich-Gruia ◽  
Marius Mioc ◽  
Alexandra Mioc ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
In Silico ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Inhibitory Effect ◽  
Melissa Officinalis ◽  
Β Carotene

The investigation aimed to study the in vitro and in silico antioxidant properties of Melissa officinalis subsp. officinalis essential oil (MOEO). The chemical composition of MOEO was determined using GC–MS analysis. Among 36 compounds identified in MOEO, the main were beta-cubebene (27.66%), beta-caryophyllene (27.41%), alpha-cadinene (4.72%), caryophyllene oxide (4.09%), and alpha-cadinol (4.07%), respectively. In vitro antioxidant properties of MOEO have been studied in 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging, and inhibition of β-carotene bleaching assays. The half-maximal inhibitory concentration (IC50) for the radical scavenging abilities of ABTS and DPPH were 1.225 ± 0.011 μg/mL and 14.015 ± 0.027 μg/mL, respectively, demonstrating good antioxidant activity. Moreover, MOEO exhibited a strong inhibitory effect (94.031 ± 0.082%) in the β-carotene bleaching assay by neutralizing hydroperoxides, responsible for the oxidation of highly unsaturated β-carotene. Furthermore, molecular docking showed that the MOEO components could exert an in vitro antioxidant activity through xanthine oxidoreductase inhibition. The most active structures are minor MOEO components (approximately 6%), among which the highest affinity for the target protein belongs to carvacrol.

scholarly journals Chemical Composition and Antibacterial and Antioxidant Activity of a Citrus Essential Oil and Its Fractions

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 2888
Author(s):  
Carmen M. S. Ambrosio ◽  
Gloria L. Diaz-Arenas ◽  
Leidy P. A. Agudelo ◽  
Elena Stashenko ◽  
Carmen J. Contreras-Castillo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Biological Activities ◽  
E Coli ◽  
Beneficial Bacterium ◽  
Minor Compounds ◽  
Antibacterial And Antioxidant Activity ◽  
High Relative Amount

Essential oils (EOs) from Citrus are the main by-product of Citrus-processing industries. In addition to food/beverage and cosmetic applications, citrus EOs could also potentially be used as an alternative to antibiotics in food-producing animals. A commercial citrus EO—Brazilian Orange Terpenes (BOT)—was fractionated by vacuum fractional distillation to separate BOT into various fractions: F1, F2, F3, and F4. Next, the chemical composition and biological activities of BOT and its fractions were characterized. Results showed the three first fractions had a high relative amount of limonene (≥10.86), even higher than the whole BOT. Conversely, F4 presented a larger relative amount of BOT’s minor compounds (carvone, cis-carveol, trans-carveol, cis-p-Mentha-2,8-dien-1-ol, and trans-p-Mentha-2,8-dien-1-ol) and a very low relative amount of limonene (0.08–0.13). Antibacterial activity results showed F4 was the only fraction exhibiting this activity, which was selective and higher activity on a pathogenic bacterium (E. coli) than on a beneficial bacterium (Lactobacillus sp.). However, F4 activity was lower than BOT. Similarly, F4 displayed the highest antioxidant activity among fractions (equivalent to BOT). These results indicated that probably those minor compounds that detected in F4 would be more involved in conferring the biological activities for this fraction and consequently for the whole BOT, instead of the major compound, limonene, playing this role exclusively.

Aktywność przeciwutleniająca i przeciwbakteryjna miodu, propolisu oraz pyłku kwiatowego

2020 ◽  
Vol 21 (3) ◽  
Author(s):  
Magdalena Woźniak ◽  
Lucyna Mrówczyńska ◽  
Anna Sip ◽  
Marta Babicka ◽  
Tomasz Rogoziński ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Pathogenic Bacteria ◽  
Radical Scavenging Activity ◽  
Colorimetric Method ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Content ◽  
Diffusion Method ◽  
Bacterial Strains

Introduction. Honey, propolis and pollen belong to bee products that have beneficial biological properties. These products exhibit e.g. antibacterial, antifungal and antioxidant properties. Due to biological activity and natural origin, bee products are used, e.g. in the food industry, cosmetology and pharmacy. Aim. The aim of the study was to compare the antioxidant and antibacterial activity of honey, propolis and pollen from an apiary located in Wielkopolska Province. Material and methods. Honey, propolis and pollen used in this study came from the same apiary located in Wielkopolska Province. The antioxidant potential of bee products was evaluated applying DPPH· free radical scavenging activity assay. The antimicrobial activity of the tested bee products was determined by the point-diffusion method against 13 strains of pathogenic and potentially pathogenic bacteria. In addition, the total content of phenolic compounds in honey, propolis and pollen was determined by the colorimetric method. Results. Propolis exhibited higher antioxidant activity, in comparison to honey and pollen. The antiradical activity of propolis was equal to 80% approx. activity of Trolox, the standard antioxidant. Among tested bee products, propolis was characterized by the highest total phenols content. In addition, honey, propolis and pollen showed antagonistic activity against tested bacterial strains. Conclusions. The obtained results indicate that among the tested bee products of native origin, i.e. honey, propolis and pollen, propolis characterized by the highest antioxidant activity and the total content of phenolic compounds. In addition, all bee products showed bactericidal activity against the tested bacterial strains.

The Citrus reticulata essential oil: evaluation of antifungal activity against penicillium species related to bakery products spoilage

10.5219/1695 ◽  
2021 ◽  
Vol 15 ◽  
pp. 1112-1119
Author(s):  
Hana Ďúranová ◽  
Veronika Valková ◽  
Lucia Galovičová ◽  
Jana Štefániková ◽  
Miroslava Kačániová
Keyword(s):  
Antioxidant Activity ◽  
Antifungal Activity ◽  
Essential Oil ◽  
Vapor Phase ◽  
Radical Scavenging ◽  
Diffusion Method ◽  
Wheat Bread ◽  
Citrus Reticulata ◽  
Disc Diffusion ◽  
Disc Diffusion Method

Fungal food spoilage plays a key role in the deterioration of food products, and finding a suitable natural preservative can solve this problem. Therefore, antifungal activity of green mandarin (Citrus reticulata) essential oil (GMEO) in the vapor phase against the growth of Penicillium (P.) expansum and P. chrysogenum inoculated on wheat bread (in situ experiment) was investigated in the current research. The volatile compounds of the GMEO were analyzed by a gas chromatograph coupled to a mass spectrometer (GC–MS), and its antioxidant activity was determined by testing free radical-scavenging capacity (DPPH assay). Moreover, the disc diffusion method was used to analyze the antifungal activity of GMEO in in vitro conditions. The results demonstrate that the Citrus reticulata EO consisted of α-limonene as the most abundant component (71.5%), followed by γ-terpinene (13.9%), and β-pinene (3.5%), and it displayed the weak antioxidant activity with the value of inhibition 5.6 ±0.7%, which corresponds to 103.0 ±6.4 µg TEAC.mL-1. The findings from the GMEO antifungal activity determination revealed that values for the inhibition zone with disc diffusion method ranged from 0.00 ±0.00 (no antifungal effectiveness) to 5.67 ±0.58 mm (moderate antifungal activity). Finally, exposure of Penicillium strains growing on bread to GMEO in vapor phase led to the finding that 250 μL.L-1 of GMEO exhibited the lowest value for mycelial growth inhibition (MGI) of P. expansum (-51.37 ±3.01%) whose negative value reflects even supportive effect of the EO on the microscopic fungus growth. On the other hand, GMEO at this concentration (250 μL.L-1) resulted in the strongest inhibitory action (MGI: 54.15 ±1.15%) against growth of P. chrysogenum. Based on the findings it can be concluded that GMEO in the vapor phase is not an effective antifungal agent against the growth of P. expansum inoculated on bread; however, its antifungal potential manifested against P. chrysogenum suggests GMEO to be an appropriate alternative to the use of chemical inhibitors for bread preservation.

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