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1

Microbial transformation of citral by Penicillium sp.

100%
Esmaeili A., Tavassoli A.
Acta Biochimica Polonica
|
2010
|
tom 57
|
nr 3
 Thymol is present in the essential oils from herbs and spices, such as thyme. It is produced by these plant species as a chemical defense against phytopathogenic microorganisms. Therefore, this compound has attracted great attention in food industry, i.e., it has been used as a natural preservative in foods such as cheese to prevent fungal growth. Previous studies concerning the biotransformation of nerol by Penicillium sp. and microbial transformation of citral by sporulated surface cultures method (SSCM) of Penicillium digitatum have been reported. The objective of this research was to study the pathway involved during biotransformation of citral by Penicillium sp. using two methods. The culture preparation was done using different microbial methods and incubation periods to obtain Penicillium for citral biotransformation. The biotransformation products were identified by gas chromatography (GC) and gas chromatography/mass spectroscopy (GC/MS). A comparison of the two methods showed that SSCM was more effective, its major products were thymol (21.5 %), geranial (18.6 %) and nerol (13.7 %). LM produced only one compound - thymol - with a low efficiency.
2

Biological activity of essential oil from aerial parts of Artemisia aucheri Boiss. from Iran

100%
Mahboubi M., Bidgoli F. G.
Herba Polonica
|
2009
|
tom 55
|
nr 4
96-104
Artemisia aucheri Boiss. is a shrub from Asteraceae family has been widespread in Iran. In traditional medicine, A. aucheri is used for its astringent, disinfectant, antimicrobial and antiparasitic properties. The aim of this study was to evaluate the chemical composition and antimicrobial activity of essential oil from aerial parts of A. aucheri against different microorganisms including Gram positive, Gram negative bacteria, filamentous fungi and yeast by disc diffusion and micro broth dilution assays. The antioxidant activity of A. aucheri essential oil was evaluated by DPPH free radical scavenging system. Fifty five components were identified by GC and GC/MS analysis and quantified from the essential oil of A. aucheri, representing 98% of total oil. The major components were geranyl acetate (17.2%), E-citral (17.1%), linalool (12.7%), geraniol (10.7%), Z-citral (10.5%). The antimicrobial results showed that Pseudomonas aeruginosa was resistant to the oil and Staphylococcus aureus and Candida albicans showed the best sensitivity to the oil. The A. aucheri has powerful antioxidant activity than that of Trolox. Some investigations were be done for evaluating the efficacy of essential oil.
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