dc.creator | Nikolić, Miloš | |
dc.creator | Stojković, Dejan | |
dc.creator | Glamočlija, Jasmina | |
dc.creator | Ćirić, Ana | |
dc.creator | Markovic, Tatjana | |
dc.creator | Ivanov, Marija | |
dc.creator | Soković, Marina | |
dc.date.accessioned | 2016-05-23T11:00:57Z | |
dc.date.issued | 2015 | |
dc.identifier.issn | 0975-8402 | |
dc.identifier.uri | https://radar.ibiss.bg.ac.rs/handle/123456789/2357 | |
dc.description.abstract | Black and green pepper essential oils were used in this study in order
to determine the chemical composition, in vitro antimicrobial activity
against food spoilage microorganisms and in situ oils effect on food
microorganism, after incorporation in chicken soup, by suggested
methodology for calculation of Growth inhibition concentrations
(GIC(50)). Chemical analysis revealed a total of 34 components. The
major constituent of black pepper oil was trans-caryophyllene (30.33
\%), followed by limonene (12.12 \%), while beta-pinene (24.42 \%),
delta(3)-carene (19.72 \%), limonene (18.73 \%) and alpha-pinene (10.39
\%) were dominant compounds in green pepper oil. Antimicrobial activity
was determined by microdilution technique and minimal inhibitory (MIC)
and minimal bactericidal/fungicidal concentrations (MBC/MFC) were
determined. Green pepper oil showed stronger antibacterial and
antifungal activity (MIC 0.50-1.87; MBC 0.63-2.5 mg/ml; MIC 0.07-0.16;
MFC 0.13-1.25 mg/ml) against black pepper oil (MIC 0.07-3.75; MBC
0.60-10.00 mg/ml; MIC 0.63-5.00; MFC 1.25-10.00 mg/ml. Oils successfully
inhibited the growth of S. aureus in chicken soup in a dose dependent
manner. GIC(50) values were calculated after 24, 48 and 72 h and were in
range of 0.156-0.689 mg/ml. The 50 \% inhibitory concentrations (IC50)
of EOs were 36.84 and 38.77 mg/ml with in 2, 2-diphenyl-1-picrylhydrazyl
(DPPH) assay respectively.
The obtained results revealed that black and green pepper volatiles are
efficient in controlling the growth of known food-spoilage
microorganisms. | en |
dc.description.sponsorship | Ministry of Education, Science and Technological Development of Serbia
{[}173032] | |
dc.language | English | |
dc.rights | restrictedAccess | |
dc.source | Journal of Food Science and Technology-Mysore | |
dc.subject | Piper nigrum L | |
dc.subject | Black and green pepper | |
dc.subject | Essential oil | |
dc.subject | Antimicrobial
activity | |
dc.subject | Novel methodology for GIC(50) | |
dc.subject | Liquid food | |
dc.title | Could essential oils of green and black pepper be used as food
preservatives? | en |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Гламочлија, Јасмина; Николиц, Милос; Ћирић, Aна Д.; Соковић, Марина Д.; Марковиц, Татјана; Смиљковиц, Марија; Стојковиц, Дејан; Цоулд ессентиал оилс оф греен анд блацк пеппер бе усед ас фоод
пресервативес?; | |
dc.citation.issue | 10 | |
dc.citation.volume | 52 | |
dc.identifier.doi | 10.1007/s13197-015-1792-5 | |
dc.identifier.scopus | 2-s2.0-84942194501 | |
dc.identifier.wos | 000361554900045 | |
dc.citation.spage | 6565 | |
dc.citation.epage | 6573 | |
dc.type.version | publishedVersion | en |