Match!

ANTIOXIDATIVE AND ANTIBACTERIAL POTENTIALS OF ESSENTIAL OILS AND EXTRACTS ISOLATED FROM VARIOUS SPICE MATERIALS

Published on May 1, 2005in Journal of Food Safety1.67
· DOI :10.1111/j.1745-4565.2005.00564.x
Gurdip Singh31
Estimated H-index: 31
(Deen Dayal Upadhyay Gorakhpur University),
Palanisamy Marimuthu8
Estimated H-index: 8
(Deen Dayal Upadhyay Gorakhpur University)
+ 1 AuthorsAmarinder Singh Bawa26
Estimated H-index: 26
(Defence Food Research Laboratory)
Cite
Abstract
The antioxidant and antibacterial potentials of essential oils and acetone extracts of black pepper, cumin, black cumin and mace were carried out by different techniques. The antioxidative capacity of the essential oils and acetone extracts were evaluated against mustard oil by measuring peroxide and thibarbituric acid values at fixed intervals. In addition, their antioxidant potential was evaluated by 2, 2'-diphenyl-1-picrylhydracyl radical and conjugated diene assays. Their reducing power was determined with standards, which proved the strong antioxidant capacity of essential oils and extracts. The antioxidant activity of essential oils and extracts exerted by all the antioxidant assays can be compared with synthetic antioxidants such as butylated hydroxyanisole and butylated hydroxytoluene. The antibacterial activity was studied by disk diffusion and poison food methods. Black cumin essential oil showed complete zone of inhibition (P < 0.05) against tested bacterial strains of Staphylococcus aureus, Bacillus cereus and Bacillus subtilis at 2 and 6 μL level by disk diffusion method. Black cumin and black pepper extracts showed complete reduction of colonies against tested bacterial strains of S. aureus, B. cereus and B. subtilis at 5 and 10 μL level by poison food method. Poison food method exhibited good results for the tested essential oils and extracts. Essential oils of black pepper, cumin, black cumin and mace may be used to stabilize mustard oil after screening.
  • References (32)
  • Citations (67)
Cite
References32
Newest
Published on Mar 1, 2005in Journal of Food Science2.08
Guridip Singh2
Estimated H-index: 2
(Deen Dayal Upadhyay Gorakhpur University),
Palanisamy Marimuthu8
Estimated H-index: 8
(Deen Dayal Upadhyay Gorakhpur University)
+ 1 AuthorsCésar A.N. Catalán24
Estimated H-index: 24
ABSTRACT: The antifungal, antibacterial, and antioxidant potentials of essential oil and acetone extract were carried out by different techniques. In poison food medium method, the essential oil showed complete zones of inhibition against Fusarium graminearum at the all tested doses. For other tested fungi and bacteria, they gave good to moderate zone inhibition. The antioxidant activity was evaluated by measuring peroxide, thiobarbituric acid and total carbonyl values of rapeseed oil at fixed t...
Published on Jan 1, 2005in Flavour and Fragrance Journal1.38
Gurdip Singh31
Estimated H-index: 31
(Deen Dayal Upadhyay Gorakhpur University),
Sumitra Maurya9
Estimated H-index: 9
(Deen Dayal Upadhyay Gorakhpur University)
+ 1 AuthorsM. P. De Lampasona11
Estimated H-index: 11
GC–MS analysis of fresh rhizome essential oil of Zingiber officinale showed the presence of 69 components, accounting for 96.93% of the total oil. The major component was α-zingiberene (28.62%) followed by camphene (9.32%), ar-curcumene (9.09%) and β-phellandrene (7.97%). Analysis of the oleoresin showed the presence of 34 components, accounting for 88.63% of the total oleoresin. The major components were trans-6-shogaol (26.23%), trans-10-shogaol (13.0%), α-zingiberene (9.66%) and 10-gingerdione...
Published on Nov 1, 2004in Journal of the Science of Food and Agriculture2.42
Gurdip Singh31
Estimated H-index: 31
(Deen Dayal Upadhyay Gorakhpur University),
Palanisamy Marimuthu8
Estimated H-index: 8
(Deen Dayal Upadhyay Gorakhpur University)
+ 1 AuthorsMp deLampasona3
Estimated H-index: 3
GC and GC-MS analysis of volatile oil obtained from Piper nigrum L resulted in the identification of 49 components accounting for 99.39% of the total amount, and the major components were β-caryophyllene (24.24%), limonene (16.88%), sabinene (13.01%), β-bisabolene (7.69%) and α-copaene (6.3%). The acetone extract of pepper showed the presence of 18 components accounting for 75.59% of the total amount. Piperine (33.53%), piperolein B (13.73%), piperamide (3.43%) and guineensine (3.23%) were the m...
Published on Jun 1, 2004in Journal of Agricultural and Food Chemistry3.57
Gurdip Singh31
Estimated H-index: 31
,
Sumitra Maurya9
Estimated H-index: 9
+ 1 AuthorsM. P. De Lampasona11
Estimated H-index: 11
GC and GC-MS analysis of ajwain essential oil showed the presence of 26 identified components which account for 96.3% of the total amount. Thymol (39.1%) was found as a major component along with p-cymene (30.8%), γ-terpinene (23.2%), β-pinene (1.7%), terpinene-4-ol (0.8%) whereas acetone extract of ajwain showed the presence of 18 identified components which account for 68.8% of the total amount. The major component was thymol (39.1%) followed by oleic acid (10.4%), linoleic acid (9.6%), γ-terp...
Published on Sep 1, 2003in Food Chemistry5.40
Jeng-Leun Mau39
Estimated H-index: 39
(NCHU: National Chung Hsing University),
Eric Yc Lai4
Estimated H-index: 4
+ 3 AuthorsCharng-Cherng Chyau21
Estimated H-index: 21
Abstract Curcuma zedoaria (Berg.) Rosc. (Zingiberaceae) has long been used as a folk medicine. The essential oil of its dried rhizome was isolated using simultaneous steam-distillation and solvent-extraction apparatus and its fractions were prepared by silica gel column chromatography. Totally, 36 compounds were identified in the essential oil, including 17 terpenes, 13 alcohols and 6 ketones. The yields of Fractions 2 and 3 were 83.66 and 10.71%, respectively. Epicurzerenone and curzerene were ...
Published on Aug 1, 2003in International Journal of Food Microbiology4.01
M. Valero1
Estimated H-index: 1
,
M.C. Salmerón1
Estimated H-index: 1
Abstract The antibacterial activity of 11 essential oils from aromatic plants against the strain INRA L2104 of the foodborne pathogen Bacillus cereus grown in carrot broth at 16 °C was studied. The quantity needed by the essential oils of nutmeg, mint, clove, oregano, cinnamon, sassafras, sage, thyme or rosemary to produce 14–1110% relative extension of the lag phase was determined. Total growth inhibition of bacterial spores was observed for some of the antimicrobial agents assayed. The additio...
Published on Nov 1, 2001in Food Chemistry5.40
Yinrong Lu4
Estimated H-index: 4
(Industrial Research Limited),
L. Yeap Foo4
Estimated H-index: 4
(Industrial Research Limited)
Abstract The antioxidant activities of the sage polyphenols, consisting of flavone glycosides and a range of rosmarinic acid derivatives, were evaluated for their capacity to scavenge DPPH and superoxide anion radicals and also to reduce Mo(VI) to Mo(V). The rosmarinic acid derivatives all showed potent antioxidant activity in three test systems and their capacity to reduce Mo(VI) to Mo(V) and their superoxide radical scavenging activities, with values ranging from 220 to 300 SOD units/mg, in pa...
Published on Sep 1, 2001in Journal of Ethnopharmacology3.41
Shang-Tzen Chang42
Estimated H-index: 42
(NTU: National Taiwan University),
Pin-Fun Chen4
Estimated H-index: 4
(NTU: National Taiwan University),
Shan-Chwen Chang1
Estimated H-index: 1
(NTU: National Taiwan University)
Abstract The antibacterial activities of the essential oils from leaves of two Cinnamomum osmophloeum clones (A and B) and their chemical constituents were investigated in this study. The nine strains of bacteria, including Escherichia coli , Pseudomonas aeruginosa , Enterococcus faecalis , Staphylococcus aureus , Staphylococcus epidermidis, methicillin-resistant Staphylococcus aureus (MRSA), Klebsiella pneumoniae , Salmonella sp., and Vibrio parahemolyticus , were used in the antibacterial test...
Published on Apr 1, 2001in Nahrung-food
D. Bandonienė1
Estimated H-index: 1
(KTU: Kaunas University of Technology),
Dainora Gruzdienė3
Estimated H-index: 3
(KTU: Kaunas University of Technology),
Petras Rimantas Venskutonis31
Estimated H-index: 31
(KTU: Kaunas University of Technology)
The antioxidant activities of sage acetone oleoresin and its methanol-water fractions were tested in rapeseed oil at 0.1% concentrations and 80 °C temperature after irradiation with UV-rays (exposition 0.5 h). It was determined that even little doses of UV irradiation induce oxidation process in rapeseed oil samples both with additives and without them. The antioxidant activity of a synthetic antioxidant BHT was much lower than that of the sage fractions at 80 °C and forced air oven conditions. ...
Published on Feb 1, 2001in Food Microbiology4.09
Pao-Chuan Hsieh1
Estimated H-index: 1
(NPUST: National Pingtung University of Science and Technology),
Jeng-Leun Mau1
Estimated H-index: 1
(NCHU: National Chung Hsing University),
Shu-Hui Huang1
Estimated H-index: 1
(NPUST: National Pingtung University of Science and Technology)
The combined extracts of corni fructus, cinnamon and Chinese chive were used to evaluate its antimicrobial activity on common foodborne micro-organisms, including bacteria, yeasts and moulds. The combined extract (8:1:1, v/v/v) showed an entire antimicrobial spectrum and outstanding inhibitory effect. The combined extract was very stable under heat treatment. The inhibitory effect of the combined extract was greater with more acidic pH values but lowered with increased pH values. With addition o...
Cited By67
Newest
Published on Jul 1, 2019in Lwt - Food Science and Technology3.71
Amrita Yadav2
Estimated H-index: 2
,
Anupam Kujur4
Estimated H-index: 4
+ 3 AuthorsN. K. Dubey9
Estimated H-index: 9
Abstract The present study investigates the efficacy of the nanoencapsulated mace essential oil (Ne-MEO) against the toxigenic strain of A. flavus (CP-05), aflatoxin B 1 production, free radical generation and speculated in-vitro mechanism of action. Gas chromatography–mass spectrometry (GC-MS) results revealed myristicin (39.43%) as the major compound of Mace essential oil (MEO) followed by methyleugenol (8.15%) and safrole (6.26%). The nanoencapsulation of MEO was prepared using chitosan-cinna...
Published on Jan 2, 2019in Journal of Essential Oil Bearing Plants0.69
Sunita Bhatt1
Estimated H-index: 1
(Kumaun University),
Geeta Tewari6
Estimated H-index: 6
(Kumaun University)
+ 2 AuthorsSonal Tripathi1
Estimated H-index: 1
Published on Feb 1, 2018in Industrial Crops and Products4.19
Asit Ray5
Estimated H-index: 5
(Siksha O Anusandhan University),
Sudipta Jena4
Estimated H-index: 4
(Siksha O Anusandhan University)
+ 7 AuthorsNamita Mahapatra2
Estimated H-index: 2
(ICMR: Indian Council of Medical Research)
Abstract Hedychium coronarium Koen. is a perennial herb of family Zingiberaceae that is valued for its high quality essential oil. In the present study, the variability in chemical constituents, antioxidant and antimicrobial property of essential oils of Hedychium coronarium collected from different locations of Eastern India were evaluated. Essential oil hydrodistilled from rhizome parts of H. coronarium varied from 0.05 to 0.47% (v/w). A total of 44 components accounting for 86.18–99.94% of H....
Published on Jan 1, 2018in Food Control4.25
Mai Dinh Thanh3
Estimated H-index: 3
(BfR: Federal Institute for Risk Assessment),
H. Frentzel4
Estimated H-index: 4
(BfR: Federal Institute for Risk Assessment)
+ 3 AuthorsAnneluise Mader4
Estimated H-index: 4
(BfR: Federal Institute for Risk Assessment)
Abstract Numerous studies examined the antimicrobial effects of spice and herb extracts, whereas little is known about the effects of dry condiments on the survival of microorganisms. This study investigated the impact of dried condiments on the survival of Bacillus cereus and B. thuringiensis spores as well as Staphylococcus aureus cells. In addition, the survival variability between different strains was evaluated. Condiments (allspice, basil, cinnamon, nutmeg, oregano, paprika, parsley and pe...
Published on Nov 1, 2017in Journal of Food Science and Technology-mysore1.85
Abdol-Samad Abedi3
Estimated H-index: 3
(Shahid Beheshti University of Medical Sciences and Health Services),
Marjan Rismanchi4
Estimated H-index: 4
(Shahid Beheshti University of Medical Sciences and Health Services)
+ 2 AuthorsAmir Mohammad Mortazavian26
Estimated H-index: 26
(Shahid Beheshti University of Medical Sciences and Health Services)
It has been previously reported that the essential oil of Nigella sativa L. seeds and its major active component, thymoquinone (TQ), possess a broad variety of biological activities and therapeutic properties. In this work, microwave-assisted extraction (MAE) of the essential oil from Nigella sativa L. seeds and its antioxidant activity were studied. Response surface methodology based on central composite design was used to evaluate the effects of extraction time, irradiation power and moisture ...
Published on Jun 16, 2017in International Journal of Molecular Sciences4.18
Qing Liu3
Estimated H-index: 3
,
Xiao Meng7
Estimated H-index: 7
+ 3 AuthorsHua-Bin Li42
Estimated H-index: 42
Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to inhibit disease-causing microorganisms in medicine, have been weakened by microbial resistance. Therefore, new antimicrobial agents that could overcome this resistance need to be discovered. Many spices...
Published on Nov 16, 2016in Journal of Essential Oil Bearing Plants0.69
Prakash Singh1
Estimated H-index: 1
(GBPUA&T: G. B. Pant University of Agriculture and Technology),
Om Prakash8
Estimated H-index: 8
(GBPUA&T: G. B. Pant University of Agriculture and Technology)
+ 3 AuthorsValery A. Isidorov14
Estimated H-index: 14
AbstractThe essential oil of Rabdosia melissoides (Lamiaceae) was analyzed by GC and GC-MS and compared to earlier studies. The analysis led to identification of 56 components representing 100.00% of the total oil represented by carvacrol (31.1%), p-cymene (14.2%), menthol (10.4%), β-bisabolene (8.7%), 4-vinylguaiacol (8.2%), thymol menyl ether (5.2%), thymol acetate (3%), γ-terpinene (2.9%), α-humulene (1.9%), menthone (1.4%) and pluegone (1.1%) as major constituents. The essential oil was exam...
Dorota Justyna Wieczorek2
Estimated H-index: 2
(University of Łódź),
Olga Marchut-Mikolajczyk3
Estimated H-index: 3
(University of Łódź)
+ 3 AuthorsTadeusz Antczak18
Estimated H-index: 18
(University of Łódź)
Abstract The study aimed to determine the effect of tert-butyl-hydroquinone (TBHQ) on the activities of dehydrogenases and esterases, free fatty acid level, early plant growth of Sinapis alba, Lepidium sativum, and Sorghum saccharatum , pH, degradation of biodiesel and the rate of FAME assimilation during bioremediation process with two selected bacterial strains ( Achromobacter xylosoxidans G21 or Sarcina spp.). Biodiesel with or without TBHQ (210 mg l −1 ) in 5% (w/w) concentration were introd...