Assessment of Chemical Composition and Anti-Penicillium Activity of Vapours of Essential Oils from Abies Alba and Two Melaleuca Species in Food Model Systems

被引:8
|
作者
Valkova, Veronika [1 ]
Duranova, Hana [2 ]
Vukovic, Nenad L. [3 ]
Vukic, Milena [3 ]
Kluz, Maciej [4 ]
Kacaniova, Miroslava [1 ,4 ]
机构
[1] Slovak Univ Agr, Fac Hort & Landscape Engn, Inst Hort, Tr A Hlinku 2, Nitra 94976, Slovakia
[2] Slovak Univ Agr, AgroBioTech Res Ctr, Tr A Hlinku 2, Nitra 94976, Slovakia
[3] Univ Kragujevac, Fac Sci, Dept Chem, Kragujevac 34000, Serbia
[4] Univ Rzeszow, Inst Food Technol & Nutr, Dept Bioenergy Food Technol & Microbiol, 4 Zelwerowicza Str, PL-35601 Rzeszow, Poland
来源
MOLECULES | 2022年 / 27卷 / 10期
关键词
volatile compounds; in vitro antifungal activities; in situ efficacy; food model systems; disc diffusion method; LEAF ESSENTIAL OIL; ANTIFUNGAL ACTIVITY; WATER ACTIVITY; ANTIBACTERIAL ACTIVITY; ANTIMICROBIAL ACTIVITY; TEMPERATURE; COMPONENTS; CONSTITUENTS; ANTIOXIDANT; VEGETABLES;
D O I
10.3390/molecules27103101
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
The possibilities of the practical utilization of essential oils (EOs) from various plant species in the food industry have attracted the attention of the scientific community. Following our previous studies, the antifungal activities of three further commercial EOs, Melaleuca armillaris subsp. armillaris (rosalina; REO), Melaleuca quinquenervia (niaouli; NEO), and Abies alba (fir; FEO), were evaluated in the present research in respect to their chemical profiles, over four different concentrations, 62.5 mu L/L, 125 mu L/L, 250 mu L/L, and 500 mu L/L. The findings revealed that the major compounds of REO, NEO, and FEO were linalool (47.5%), 1,8-cineole (40.8%), and alpha-pinene (25.2%), respectively. In vitro antifungal determinations showed that the inhibition zones of a Penicillium spp. mycelial growth ranged from no inhibitory effectiveness (00.00 +/- 00.00 mm) to 16.00 +/- 1.00 mm, indicating a very strong antifungal activity which was detected against P. citrinum after the highest REO concentration exposure. Furthermore, the in situ antifungal efficacy of all EOs investigated was shown to be dose-dependent. In this sense, we have found that the highest concentration (500 mu L/L) of REO, NEO, and FEO significantly reduced (p < 0.05) the growth of all Penicillium strains inoculated on the bread, carrot, and potato models. These results indicate that the investigated EOs may be promising innovative agents in order to extend the shelf life of different types of food products, such as bread, carrot and potato.
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页数:15
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