Food Hygiene
Mehdi Fathollahi; Majid Aminzare; Mehran Mohseni; Hassan Hassanzadazar
Volume 10, Issue 4 , December 2019, , Pages 299-305
Abstract
This study aimed to evaluate the composition, antioxidant capacity and antibacterial effects of Pistacia atlantica subsp. kurdica (baneh) essential oil on some important bacteria in food safety. Essential oil was derived using hydro-distillation method of the baneh fruits. Essential oil composition was ...
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This study aimed to evaluate the composition, antioxidant capacity and antibacterial effects of Pistacia atlantica subsp. kurdica (baneh) essential oil on some important bacteria in food safety. Essential oil was derived using hydro-distillation method of the baneh fruits. Essential oil composition was determined using gas chromatography–mass spectrometry. The 2,2′-azinobis-(3-ethylbenzothiaziline-6-sulfonate; ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods were used to evaluate antioxidant activity and Folin-Ciocalteu method was used to determine total phenolic content of essential oil. The antibacterial effect of the essential oil against six pathogen bacteria was determined using minimum inhibitory concentration, minimum bactericidal concentration and disc diffusion methods. Monoterpene and sesquiterpene hydrocarbons were main compounds of total identified constituents in the essential oil (approximately 93.50% and 5.45%, respectively). The main compounds were α-pinene, myrcene, limonene, β-pinene and γ-terpineol, respectively. The mean concentration of essential oil providing 50.00% inhibition was 7.54 ± 0.01 mg mL-1. Dose-dependent and scavenging activities were seen in DPPH and ABTS tests and total phenolic content within test range of concentrations (0.0625 to 4.00 mg mL-1). The highest DPPH radical scavenging activity (48.67 ± 0.84%) was seen at a concentration of 4 mg mL-1. The responses of essential oil concentrations to ABTS assay were quite similar to the DPPH reaction, especially in higher concentrations. Both antimicrobial methods demonstrated that the essential oil had broader antibacterial effects against the Gram-positive bacteria than the tested Gram-negative bacteria. Essential oil of Pistachia atlantica subsp. kurdica can be one of the performing essential oils to be used as a preservative in food industry to increase food safety and reduce food pathogens risks.
Microbiology
Ali Ehsani; Omar Alizadeh; Mohammad Hashemi; Asma Afshari; Majid Aminzare
Volume 8, Issue 3 , September 2017, , Pages 223-229
Abstract
Aromatic plants are rich in essential oils with considerable antimicrobial properties.The aim of this study was to investigate chemical composition, antimicrobial activity and antioxidant properties of Melissa officinalis and Deracocephalum moldavica essential oils (EOs). The identification of chemical ...
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Aromatic plants are rich in essential oils with considerable antimicrobial properties.The aim of this study was to investigate chemical composition, antimicrobial activity and antioxidant properties of Melissa officinalis and Deracocephalum moldavica essential oils (EOs). The identification of chemical constituents of the EOs was carried out using gas chromato-graphy-mass spectrometry analysis and antimicrobial activity of the EOs was evaluated by disc diffusion assay as well as determination of minimal inhibitory concentration (MIC) and minimal bactericidal concentration against four important food-borne bacteria: Salmonella typhimorium, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus. Antioxidant activity of the EOs was also determined by 2,2-diphenyl-1-picrylhydrazyl, 2,2-azinobis 3-ethylbenzo thiazoline-6-sulfonic acid and β-carotene bleaching tests. The major compounds of D. moldavica were geranial (28.52%), neral (21.21%), geraniol (19.60%), geranyl acetate (16.72%) and the major compounds of M. officinalis EO were citronellal (37.33%), thymol (11.96%), citral (10.10%) and β-caryophyllene (7.27%). The underlying results indicated strong antimicrobial effects of the oils against tested bacteria. Staphylococcus aureus with the lowest MIC value (0.12 mg mL-1) for both EOs was the most sensitive bacterium, although, antibacterial effect of M. officinalis EO was stronger than D. moldavica. In addition, the results of the antioxidant activity showed that both EOs had notable antioxidant properties. In conclusion, both EOs are appropriate alternatives as potential sources of natural preservative agents with the aim of being applied in food industries.
Majid Aminzare; Javad Aliakbarlu; Hossein Tajik
Volume 6, Issue 1 , March 2015, , Pages 31-39
Abstract
The effect of Cinnamomum zeylanicum essential oil (CZEO) at two concentrations (0.02% and 0.04% v/w) on chemical composition, pH, water activity (aw), lipid oxidation, color stability and sensory characteristics of Lyoner-type sausage stored at 4 ˚C for 40 days was investigated. The moisture content ...
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The effect of Cinnamomum zeylanicum essential oil (CZEO) at two concentrations (0.02% and 0.04% v/w) on chemical composition, pH, water activity (aw), lipid oxidation, color stability and sensory characteristics of Lyoner-type sausage stored at 4 ˚C for 40 days was investigated. The moisture content of the control sample was higher (p < 0.05) than CZEO incorporated samples, while fat, ash and protein content were not affected by adding essential oil. At days 0 and 40, Lightness (L*) and whiteness index (WI) were significantly decreased and total color difference (ΔE) significantly increased (p < 0.05) by adding CZEO. With the exception of first day of storage, redness (a*) and yellowness (b*) were significantly increased and decreased, respectively during the rest of storage (p < 0.05). The pH values were not differing between the control samples and samples containing CZEO (p > 0.05). The water activity content fell in Lyoners with added CZEO during the storage. Incorporation of CZEO retard lipid oxidation process at the end of storage (p < 0.05). Samples containing highest amount of CZEO had higher sensory score compared to control sample. Our results pointed out that CZEO could be used as natural additive for increasing the chemical stability of Lyoner-type sausages.
