Anti-microbial, anti-browning and anti-mycotoxigenic activities of some essential oil extracts in apple juice

• Autorzy: Eissa H. A. , Abd-Elfattah S. M. , Abu-Seif F. A.
• Języki publikacji: EN

Abstrakty

EN

Five essential oils (EO) extracted from lemon grass (Cymbopogon citratus), basil (Ocimum basilicum), rosemary (Rosmariinus officinalis), sage (Salvia officinalis), and clove (Eugenia aromatica), were investigated for their inhibitory effect against polyphenoloxidase (PPO) enzymatic browning, microbial activity, as well as effect on food spoilage and mycotoxin producing fungi, Aspergillus flavus and Aspergillus dchraceus. The TLC technique was used to determine the inhibitory effect of each EO on the radial growth of the fungus, and a dose response of the EO was recorded. Results showed that the EO from lemon grass, clove and rosemary were the most effective and prevented the growth and mycotoxin formation of the two fungi on apple juice when applied at doses of 0.05, 0.2 and 0.3%, respectively. Moderate activity was observed for the EO from basil dose between 0.2% and 0.3%, while the EO from sage was less inhibitory. These effects against food spoilage and mycotoxin producing fungi indicated each essential oil to be a potential food preservative. Also, the results showed that apple juices treated with essential oil (EO) extract from lemon grass, clove and rosemary had a positive effect towards the inhibition of PPO activity and reducing browning as compared to untreated, basil and sage treated juices, at room temperature (25°C) and at refrigerator (4°C), then increased shelf life of apple juice up to 4 weeks. The lowest microbial count for 4 weeks of storage period at 4°C was observed during the pretreatment of apple juice with lemon grass, clove and rosemary extracts. Therefore lemon grass, clove and rosemary extracts used in the study proved to be efficient extractives against food spoilage and mycotoxin producing fungi and in reducing both the enzymatic browning (PPO) and microbial counts during the preservation of apple juice by refrigeration at 4°C, indicating the potential applicability of each essential oil as a food preservative.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2008
• Tom: 58
• Numer: 4
• Opis fizyczny: p.425-432,fig.,ref.

Twórcy

autor

Eissa H. A.

• Food Technology Department, National Research Centre, Cairo, Egypt

autor

Abd-Elfattah S. M.

autor

Abu-Seif F. A.

Bibliografia

• 1. Abdel-Fattah Sh., Abo-Seree Y.H., Inhibitory effect of spices extracts on growth and mycotoxin biosynthesis by A. parasiticus and A. ochraceus. Bull. Inst. Nut. Cairo, Egypt, 2004, 25, 105–124.
• 2. A.O.A.C., Official Methods of Analysis. 1995, 13th ed. Association of Official Analytical Chemists, Arlington.
• 3. Aureli P., Costantini A., Zolea S., Antimicrobial activity of some plant essential oils against Listeria monocytogenes. J. Food Protect., 1992, 55, 5, 344–348.
• 4. Basilico M.Z., Basilico J.C., Inhibitory effects of some spice essential oils on Aspergillus ochraceus NRRL 3174 growth and ochratoxin A production. Lett. Appl. Microb., 1999, 29, 238–241.
• 5. Campo J-del, MJ- Amiot, The-C Njuyen, del- Campo-J., Antimicrobial effect of rosemary extracts. J. Food Protect., 2000, 63, 10, 1359–1368.
• 6. Dorantes L., Colmenero R., Hernandez H., Mota L., Jaramillo M.E., Fernandez E., Solano C., Inhibition of growth of some food-borne pathogenic bacteria by Capsicum annum extracts. Int. J. Food Microb., 2000, 57, 125–128.
• 7. Ejechi B., Souzey J., Akpomedaye D., Microbial stability of mango juice preserved by combined application of mild heat and extracts of two tropical spices. J. Food Protect., 1998, 61, 725–727.
• 8. El-Assi N., Huber D., Breeht J., Irradiation induced changes in tomato fruit and pre-carp firmness, electrolyte efflux, and cell wall enzyme activity as influenced by ripening stage. J. Amer. Soc. Hort. Sci., 1997, 122, 100–106.
• 9. Eissa H.A., Nadir A.M., Ibrahim K.E., Effect of anti-browning and anti- microbial constituents of some spices on the quality and safety of apple juice. A.M.S.E. France, 2003a, 64, 2, 43–57.
• 10. Eissa H.A., Nadir A.M., Ibrahim K.E., Effect of anti-browning and anti-microbial constituents of some spices on the quality and safety of apple slices. A.M.S.E. France, 2003b, 64, 4, 15–33.
• 11. Ho Chi Tang, Wang, M., Wei, G., Huang, T., Huang Ho CT., Wang MF., Wei, GJ., Huang T.C., Huang M.T., Chemistry and oxidative factors in rosemary and sage. Bio. Factors, 2000, 13, 161–166.
• 12. Galeazi M., Sgarbierion C., Constantinides S., Isolation, purification and physicochemical characterization of polyphenoloxidase (PPO) from a Dwarf variety of banana (Musa cavendishii, L). J. Food Sci., 1981, 46, 150–155.
• 13. Kanako M., Ogata M., Sugawara M., Kiuchi K., Anti-fungal activities of essential oils of spice and sucrose ester of lauric acid against Saccharophilic Fungus Wallemia sebi. J. Antibact. Antifung. Agents, 1998, 26, 3–10.
• 14. Lamaty G., Menut C., Bessiere J.M., Zollo P.H.A., Fekam F., Aromatic plants of tropical Central Africa: I. Volatile components of two annonaceae from Cameroon: Xylopia aethiopica (Dunal) A. Richard and Monodora myristica (Gaerth.) Dunal. Flav. Frag. J., 1987, 2, 91– 94.
• 15. Lea A.G.H., Apple juice. 1994 in: Non-Carbonated Fruit Juices and Fruit Beverages. Ch.7, (ed. P. Ashurst) 2nd ed., Blackie and Sons, Glasgow, pp. 182–225.
• 16. Leistner L., Application of hurdle technology in developing countries. 1994, in: Food Preservation by Combined Processes EUR 15776 EN (eds. L. Leistner, L. Gorris). Commission of the European Community, Brussels, Belgium, pp. 95–98.
• 17. Lienert D., Anklam E., Panne U., Gas chromatography – mass spectral analysis of roots of Echinceae spp. and classification by multivariance analysis. Phytochem. Anal., 1998, 9, 88–98.
• 18. Monsalve-Gonzalez A., Gustavo B., Cavalieri R., McEvily A., Rhada I., Control of browning during storage of apple slices preserved by combined methods. 4-hexylresorcinol as anti-browning agent. J. Food Sci., 1993, 58, 797–800, 826.
• 19. Nakatani N., Antioxidative and antimicrobial constituents of herbs and spices. 1994, in: Spices, Herbs and Edible Fungi (ed. G. Charalambous). Elsevier, Amsterdam – London – NY – Tokyo, pp. 251–284.
• 20. Nielsen P.V., Rios R., Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil. Int. J. Food Microb., 2000, 60, 219–229.
• 21. MSTAT-C., A Microcomputer Program for the Design, Management, and Analysis of Agronomic Research Experiments. 1990, (ed. B. Bricker). Michigan State University, East Lansing, Michigan, USA, p. 220.
• 22. Oktay M., Kufrevioglu I., Kocacaliskan I., Sakiroglin H., Polyphenoloxidase from Amasya apple. J. Food Sci., 1995, 60, 494–496.
• 23. Panuwat S., Miltz J., Sonneveld K., Biggers S.W., Antimicrobial properties of basil and its possible application in food packaging. J. Agric. Food Chem., 2003, 51, 3197–3207.
• 24. Sacchetti G., Maietti S., Renato B., Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chem., 2005, 91, 621–632.
• 25. Sadler G., Parich M., Wicker L., Microbial, enzymatic and chemical changes during storage of fresh and processed orange juice. J. Food Sci., 1992, 57, 1187–1191, 1197.
• 26. Sapers G., Douglas F., Measurement of enzymatic browning at cut surfaces and in juice of raw apple and pear fruits. J. Food Sci., 1987, 52, 1258–1262, 1285.
• 27. Sebti F., Tantaoui-Elaraki A., In vitro inhibition of fungi isolated from „pastilla” papered by organic acid and cinnamon. Lebens. Wissen. Technol., 1994, 27, 370–374.
• 28. Shelef L.A., Antimicrobial effects of spices. J. Food Safety, 1983, 6, 29–44.
• 29. Sokovic M., Tzakou O., Pitarokili D., Couladis M., Antifungal activities of selected aromatic plant growing wild in Greece. Nahrung, 2002, 46, 317–320.
• 30. Spanos G.A., Wrolstad R.E., Phenolics of apple, pear and white grape juices and their changes with processing and storage. J. Agric. Food Chem., 1992, 40, 1478–1487.
• 31. Sun N., Song K., Effect of nonthermal treatment on the molecular properties of mushroom polyphenoloxidase. Food Chem. Toxicol., 2003, 68, 1639–1643.
• 32. Ting W., Deibel K., Sensitivity of Listeria monocytogenes to spices at two temperatures. J. Food Safety, 1992, 12, 129–137.
• 33. Variyar P., Bandyopadhyay C., Thomas P., Effect of gamma-irradiation on the phenolic acids of some Indian spices. Int. J. Food Sci. Technol., 1998, 33, 533–537.
• 34. Vijaya M., Ingram C., Gray J., Talpur N.A., Echard B.W., Bagchi D., Preuss H.G., Antifungal activities of origanum oil against Candida albicans. Molec. Cell. Biochem., 2001, 228, 111–117.
• 35. Vijay–Sethi M., Effect of addition of spice extracts and flavouring compounds on the keeping quality of tomato juice stored in different containers. Indian Food Packer, 1991, 45, 17–18.
• 36. Vilegs G.H., DeMarchi E., Lancas F.M., Extraction of low polarity compounds (with emphasis on coumarin and Kaurenoic acid) from Mikania glomerata (guaco) leaves. Phytochem. Analysis, 1997, 8, 266–270.
• 37. Zaika L.L., Spices and herbs: Their antimicrobial activity and its determination. J. Food Safety, 1988, 9, 97–118.

Uwagi

PL

Rekord w opracowaniu