Could essential oils of green and black pepper be used as food preservatives?
2015
Аутори:
Nikolić, MilošStojković, Dejan
Glamočlija, Jasmina
Ćirić, Ana
Markovic, Tatjana
Ivanov, Marija
Soković, Marina
Тип документа:
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт:
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.
Кључне речи:
Piper nigrum L; Black and green pepper; Essential oil; Antimicrobial activity; Novel methodology for GIC(50); Liquid foodИзвор:
Journal of Food Science and Technology-Mysore, 2015, 52, 10, 6565-6573
DOI: 10.1007/s13197-015-1792-5
ISSN: 0975-8402