Obtecion de Pigmentos or Aceites Esencials

8/12/2019 Obtecion de Pigmentos or Aceites Esencials

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Modeling the supercritical fluid extraction of black pepper ( Piper n igrum L.)essential oil Original Research Article Journal of Food Engineering , Volume 54, Issue 4 , October 2002 , Pages 263-269 Sandra R.S Ferreira, M.Angela A Meireles

Abstract

The fixed bed extraction of black pepper essential oil using supercritical carbon dioxide was modeled by theextended Lack's plug flow model developed by Sovov (Sovov's model). The experimental data wereobtained for extractions conducted at 30, 40 and 50 C, and 150, 200, and 300 bar, for two different types ofground black pepper (batches 1 and 2). The model parameters were evaluated from the experimental data.The fluid-phase mass transfer coefficient was obtained from the constant extraction rate (CER) period using alogarithmical solute mass ratio difference. The Sovov's model was able to describe the experimental dataquite well. The best value for the extraction parameter, which relates the resistances of solid-phase masstransfer to fluid-phase mass transfer, was 0.12 and 0.25 for batches 1 and 2, respectively. The experimentaldata were well represented by the model for the mass ratio of solute present in ruptured cell to the initial massratio of solute equal to 65% and 38% for batches 1 and 2, respectively.

1. CHAMOMILE ESSENTIAL OILS EXTRACTED FROM FLOWER HEADS AND RECOVERED WATERDURING DRYING PROCESS

Journal of Food Processing and Preservation

Volume 33, Issue 4, August 2009, Pages: 500 512, AURLIO V. BORSATO,LUIZ DONI-FILHO, MIROSLAVA RAKOCEVIC, LILIAN C. CCCO andEDMILSON C. PAGLIA

Article first published online : 9 JUN 2009, DOI: 10.1111/j.1745-4549.2008.00271.x

ABSTRACT

Yield and chemical composition of chamomile ( Chamomilla recutita[L.] Rauschert)essential oils were periodically monitored during a drying process at 80C. Simultaneous to

the drying, the substances dragged by the water column were recovered by condensation.

Hydrodistillation and gas chromatography-mass spectrometry analyses were conducted,and data were analyzed using polynomial regressions ( P


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muurolene, bisabolol oxide B, alpha-bisabolol, bisabolene, chamazulene and bisabolol

oxide. It was possible to recover the part of volatilized substances (6.6%) under the drying

temperature of 80C. Recovered aromatic water was composed of artemisia ketona,

bisabolol oxide B, alpha-bisabolol, bisabolene oxide, bisabolol oxide-A, whereas only a

reduction in chamazulene concentration was significant.

Determination of the effect of plant essential oils obtained by supercritical fluidextraction on the growth and viability of Lister ia mo nocyt ogenes in broth and foodsystems using flow cytometry Original Research Article LWT - Food Science and Technology , Volume 42, Issue 1 , 2009 , Pages 220-227 M. Muoz, L. Guevara, A. Palop, J. Tabera, P.S. Fernndez

Abstract

The antimicrobial properties of oregano, rosemary and laurel extracts obtained by supercritical fluid extraction

were investigated by examining their influence on the growth and viability of Listeria monocytogenes in

laboratory medium and broccoli juice at 30 and 8 C. Important decreases in the L. monocytogenes population

were shown in presence of all the extracts obtained from rosemary and one oregano extract. The counts were

reduced below the level of detection after 4 h of exposure at 30 C in laboratory medium. A bactericidal effect

was observed also when L. monocytogenes was exposed to rosemary at 30 C and 8 C in broccoli juice.

Significant reductions in growth rate and an increase in lag phase of L. monocytogenes were observed in

presence of some of the laurel and oregano extracts at both temperatures.

Flow cytometry was used as a rapid method to determine the antibacterial effect of supercritical extracts and

the physiological state of L. monocytogenes . Bacterial viability performed by dual staining of L. monocytogenes

with SYTO 9 and propidium iodide revealed three different cell populations, specifically, living, dead and

compromised cells. Live cell percentage decreased with the time of exposure, whereas the percentage of

compromised cells remained constant and the dead cells increased in the same period.

Extraction of the essential oil of thyme and black pepper by superheated steam

Original Research Article Journal of Food Engineering , Volume 78, Issue 2 , January 2007 , Pages 708-714 Mouin Rouatbi, Albert Duquenoy, Pierre Giampaoli

Abstract
http://www.sciencedirect.com/science/article/pii/S0023643808001485http://www.sciencedirect.com/science/article/pii/S0023643808001485http://www.sciencedirect.com/science/article/pii/S0023643808001485http://www.sciencedirect.com/science/article/pii/S0023643808001485http://www.sciencedirect.com/science/article/pii/S0023643808001485http://www.sciencedirect.com/science/article/pii/S0023643808001485http://www.sciencedirect.com/science/article/pii/S0260877405007600http://www.sciencedirect.com/science/article/pii/S0260877405007600http://www.sciencedirect.com/science/article/pii/S0260877405007600http://www.sciencedirect.com/science/article/pii/S0023643808001485http://www.sciencedirect.com/science/article/pii/S0023643808001485http://www.sciencedirect.com/science/article/pii/S0023643808001485


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Superheated heated steam was used to extract volatiles from thyme leaves and black pepper fruits.Steam and extracted volatiles are collected in a condenser and essential oils are separated from thecollected mixture by solvents and analysed by GC. Results show that the yield of extraction has anasymptotical evolution with time and increase with steam temperature and flow and it is higher for groundblack pepper fruits. However, the quality of the extract is lower when the steam temperature is higherthan 175 C.

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ESSENTIAL OILS AS CONTROL AGENTS OF POSTAHARVEST ALTERNARIA AND PENICILLIUM ROTS ON TOMATO FRUITS

Journal of Food Safety

Volume 30, Issue 2, May 2010, Pages: 341 352, ALI ABDOLAHI, ABBASHASSANI, YOUBERT GHOSTA, TAIMOOR JAVADI and MOHAMMADHADI MESHKATALSADAT

Article first published online : 3 MAR 2010, DOI: 10.1111/j.1745-4565.2009.00211.x

ABSTRACT

The antifungal activity of the essential oils of ajowan, fennel and caraway was evaluated invitroand in vivoconditions against growth of Alternaria alternata(Fr.: Fr.) Keissler. and Penicillium digitatumSacc., two postharvest pathogens of tomato fruits. In vitrotests

showed that ajowan and fennel oils exhibited the highest antifungal activity against A.alternataand P. digitatum,respectively. But caraway exhibited poor antifungal activityagainst two fungal species tested. Ajowan oil possessed the highest antifungal activity

among tested oils in in vivocondition. Gas chromatography mass spectrometry analysis ofessential oils revealed that thymol (63%), trans-anethole (64%) and 2-caren-10-al (34%)were the main components of essential oils of ajowan, fennel and caraway, respectively.

Therefore, essential oils may be used as an alternative for the synthetic chemicals for

control of postharvest phytopathogenic fungi and for increasing the shelf life of plant products
http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/abstract


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Potential antimicrobial uses of essential oils in food: is citrus the answer? OriginalResearch Article Trends in Food Science & Technology , Volume 19, Issue 3 , March 2008 , Pages 156-164 Katie Fisher, Carol Phillips

Abstract

The antimicrobial properties of essential oils (EOs) have been recognised for centuries and, with growingdemand from changes in legislation, consumer trends and increasing isolation of antibiotic resistantpathogens, alternatives to chemical-based bactericides need to be found. Citrus oils not only lendthemselves to use in food but also are generally recognised as safe (GRAS) and have been found to beinhibitory both in direct oil and vapour form against a range of both Gram-positive and Gram-negativebacteria. This group of oils may provide the natural antimicrobials that the food industry requires to fulfilboth its requirements and those of the consumer.

The addition of essential oils to MAP as a tool to maintain the overall quality of fruits Original Research Article Trends in Food Science & Technology , Volume 19, Issue 9 , September 2008 , Pages 464-471 Mara Serrano, Domingo Martnez-Romero, Fabin Guilln, Juan Miguel Valverde, PedroJavier Zapata, Salvador Castillo, Daniel Valero

Abstract

This paper covers the recent literature on fruit ripening and problems related to quality loss duringpostharvest storage, as well as the use of essential oils as antioxidants and antimicrobials. This reviewsets the principles for the creation of innovative technological developments by using an activepackaging based on the combination of modified atmosphere packaging (MAP) with natural antimicrobialcompounds. The use of this active packaging on the delay of fruit ripening and the extension of shelf-lifebased on safety and the preservation of sensory attributes and bioactive compounds with functionalproperties will be provided.

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IMPROVING POSTHARVEST QUALITY OF TABLE GRAPE CV. RISH BABA USING THYMUSKOTSCHYANUS AND CARUM COPTICUM ESSENTIAL OILS
http://www.sciencedirect.com/science/article/pii/S0924224407003548http://www.sciencedirect.com/science/article/pii/S0924224407003548http://www.sciencedirect.com/science/article/pii/S0924224408000368http://www.sciencedirect.com/science/article/pii/S0924224408000368http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/fullhttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/fullhttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/pdfhttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/pdfhttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/referenceshttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/referenceshttp://rightslinkpopup%28%27https//s100.copyright.com/AppDispatchServlet?publisherName=Wiley&publication=JFS&title=ESSENTIAL%20OILS%20AS%20CONTROL%20AGENTS%20OF%20POSTAHARVEST%20ALTERNARIA%20AND%20PENICILLIUM%20ROTS%20ON%20TOMATO%20FRUITS&publicationDate=03%20MAR%202010&author=ALI%20ABDOLAHI%2CABBAS%20HASSANI%2CYOUBERT%20GHOSTA%2CTAIMOOR%20JAVADI%2CMOHAMMAD%20HADI%20MESHKATALSADAT&startPage=341&endPage=352&copyright=%C2%A9%202010%2C%20Wiley%20Periodicals%2C%20Inc.&contentID=10.1111%2Fj.1745-4565.2009.00211.x&orderSource=Wileyonline&orderBeanReset=true%27)http://rightslinkpopup%28%27https//s100.copyright.com/AppDispatchServlet?publisherName=Wiley&publication=JFS&title=ESSENTIAL%20OILS%20AS%20CONTROL%20AGENTS%20OF%20POSTAHARVEST%20ALTERNARIA%20AND%20PENICILLIUM%20ROTS%20ON%20TOMATO%20FRUITS&publicationDate=03%20MAR%202010&author=ALI%20ABDOLAHI%2CABBAS%20HASSANI%2CYOUBERT%20GHOSTA%2CTAIMOOR%20JAVADI%2CMOHAMMAD%20HADI%20MESHKATALSADAT&startPage=341&endPage=352&copyright=%C2%A9%202010%2C%20Wiley%20Periodicals%2C%20Inc.&contentID=10.1111%2Fj.1745-4565.2009.00211.x&orderSource=Wileyonline&orderBeanReset=true%27)http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2010.00276.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2010.00276.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2010.00276.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2010.00276.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2010.00276.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2010.00276.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2010.00276.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2010.00276.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2010.00276.x/abstracthttp://rightslinkpopup%28%27https//s100.copyright.com/AppDispatchServlet?publisherName=Wiley&publication=JFS&title=ESSENTIAL%20OILS%20AS%20CONTROL%20AGENTS%20OF%20POSTAHARVEST%20ALTERNARIA%20AND%20PENICILLIUM%20ROTS%20ON%20TOMATO%20FRUITS&publicationDate=03%20MAR%202010&author=ALI%20ABDOLAHI%2CABBAS%20HASSANI%2CYOUBERT%20GHOSTA%2CTAIMOOR%20JAVADI%2CMOHAMMAD%20HADI%20MESHKATALSADAT&startPage=341&endPage=352&copyright=%C2%A9%202010%2C%20Wiley%20Periodicals%2C%20Inc.&contentID=10.1111%2Fj.1745-4565.2009.00211.x&orderSource=Wileyonline&orderBeanReset=true%27)http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/referenceshttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/pdfhttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/fullhttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00211.x/abstracthttp://www.sciencedirect.com/science/article/pii/S0924224408000368http://www.sciencedirect.com/science/article/pii/S0924224407003548


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Volume 31, Issue 1, February 2011, Pages: 132 139, RASUL JALILI MARANDI,ABBAS HASSANI, YOUBERT GHOSTA, ALI ABDOLLAHI, ALIREZAPIRZAD and FATEMEH SEFIDKON

Article first published online : 4 JAN 2011, DOI: 10.1111/j.1745-4565.2010.00276.x

ABSTRACT

The antifungal activity of different concentrations ofThymus kotschyanus andCarumcopticum essential oils (0, 100, 200, 300, 400 and 500 L/L) on mycelial growth of Botrytiscinerea and Penicillium digitatum underin vitro condition were investigated. Also, the preservative property of various concentrations of these essential oils (0, 250 and 500L/L) to maintenance quality parameters of Rish Baba table grape were studied.Chemical compositions of the essential oils were also determined by gas chromatography mass spectrometry analysis. Major compounds found in essential oils fromT. kotschyanus andC. copticum were carvacrol (28.54%) and thymol (63.18%), respectively. The results ofin vitro assay showed thatT. kotschyanus andC. copticum essential oils in 300 500 L/Lconcentration completely inhibited the mycelial growth of B. cinerea and P. digitatum .Also, at the end of the storage period, all the applied concentration of essential oils reduceddisease severity compared to control fruit. The application of essential oil did not affect the

berry shrinkage and rachis browning. However, essential oil treatment showed high preservative effect on weight loss, appearance, flavor, berry browning, total soluble solids(TSS), titrable acidity (TA) and TSS/TA of treated fruits. Therefore, essential oils may beused as an alternative for the synthetic chemicals for control of postharvest phytopathogenic fungi, and in turn to fulfill consumer requirements for more natural andhealthy fruits

The addition of essential oils to MAP as a tool to maintain the overall quality of fruits Original Research Article

Trends in Food Science & Technology , Volume 19, Issue 9 , September 2008 , Pages 464-471 Mara Serrano, Domingo Martnez-Romero, Fabin Guilln, Juan Miguel Valverde, PedroJavier Zapata, Salvador Castillo, Daniel Valero

Abstract
http://www.sciencedirect.com/science/article/pii/S0924224408000368http://www.sciencedirect.com/science/article/pii/S0924224408000368http://www.sciencedirect.com/science/article/pii/S0924224408000368


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This paper covers the recent literature on fruit ripening and problems related to quality loss during postharveststorage, as well as the use of essential oils as antioxidants and antimicrobials. This review sets the principlesfor the creation of innovative technological developments by using an active packaging based on thecombination of modified atmosphere packaging (MAP) with natural antimicrobial compounds. The use of thisactive packaging on the delay of fruit ripening and the extension of shelf-life based on safety and thepreservation of sensory attributes and bioactive compounds with functional properties will be provided.

CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITIES OF

ESSENTIAL OIL AND ORGANIC EXTRACTS OF CURCUMA AROMATICA

SALISB.

1. SHARIF M. AL-REZA1,2 ,2. ATIQUR RAHMAN2,* ,3. TANZIMA PARVIN2,

4. M. MIZANUR RAHMAN3,

5. M. SAFIUR RAHMAN4

Article first published online: 4 JUL 2011

DOI: 10.1111/j.1745-4565.2011.00318.x

ABSTRACT

This study was undertaken to examine the chemical composition of essential oil, and tested

the efficacy of oil and organic extracts from leaves ofCurcuma aromatica Salisb. to controlfoodborne and spoilage pathogens. Twenty-three compounds representing 94.29% of thetotal oil were identified. The oil and organic extracts (hexane, chloroform, ethyl acetate andmethanol) ofC. aromatica displayed a remarkable antibacterial activity againstStaphylococcus aureus (American Type Culture Collection [ATCC] 6538 and KoreanCollection for Type Culture [KCTC] 1916), Listeria monocytogenes ATCC 19166, Bacillus

subtilis ATCC 6633, Pseudomonas aeruginosa KCTC 2004,Salmonella typhimurium KCTC 2515 and Escherichia coli ATCC 8739. Also, the oil had strong detrimental effecton the viable count of the tested bacteria. The results obtained from this study maycontribute to the development of new antimicrobial agents with potential applications infood industries as natural preservatives.

1.


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COMPOSITION, ANTIFUNGAL ACTIVITY AND MAIN FUNGITOXIC COMPONENTS OF THEESSENTIAL OIL OFMENTHA PIPERITA L.


Volume 32, Issue 1, February 2012, Pages: 29 36, MARCELO MOREIRAFREIRE, GULAB NEWANDRAM JHAM, ONKAR DEV DHINGRA,CAROLINA MARANGON JARDIM, ROSIMEIRE COURA BARCELOS andVNIA MARIA MOREIRA VALENTE

Article first published online : 11 DEC 2011, DOI: 10.1111/j.1745-4565.2011.00341.x

ABSTRACT

Twenty-one components (93.9% of the total chromatographic peak area) were tentativelyidentified in the essential oil (EO) of Mentha piperita L., based on Kovts retention indices(RIs), a mass spectral database (gas chromatography-mass spectrometry, GC-MS) andvisual comparison of the mass spectra of the sample peaks with those of the database. The presence of 15 compounds (corresponding to 90.7% of the total chromatographic peakarea) was confirmed by authentic standards. The EO presented a good activity against thefollowing important postharvest deteriorating fungi: Aspergillus flavus , Aspergillus

glaucus , Aspergillus niger , Aspergillus ochraceous , Colletotrichum gloesporioides ,Colletotrichum musae , Fusarium oxysporum and Fusarium semitectum . At a concentrationof 0.2% of the EO, all the fungi were completely inhibited, except for A. glaucus andC.musae which were inhibited 90 and 98%, respectively. TLC-bioautography yielded threesubfractions that prevented fungal growth, suggesting the presence of antifungals. Bioassaydata of the crude EO were compared with those of the three subfractions. Based on thesetests, it was concluded that several fungitoxics were responsible for the antifungal activityof M. piperita , with the principal ones being menthone, neomenthol, menthol and carvone.However, participation of other compounds cannot be ruled out. This is the first study inthe literature that presents data on the activity of the crude EO against eight important

postharvest deteriorating fungi, characterizing the amounts and types of comounds. Inaddition, also for the first time, the active fractions of the crude EO were isolated, identifiedand the components quantified. More detailed fungal tests are being conducted to confirmthe tentative preliminary antifungal data.
http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2011.00341.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2011.00341.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2011.00341.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2011.00341.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2011.00341.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2011.00341.x/abstract


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1.

Oil extractability from enzymatically treated goldenberry ( Physalis peruviana L.) pomace:

range of operational variables

International Journal of Food Science & Technology

Volume 44, Issue 3, March 2009, Pages: 435 444, Mohamed Fawzy Ramadan andJoerg-Thomas Moersel

Article first published online : 18 DEC 2008, DOI: 10.1111/j.1365-2621.2006.01511.x

Summary

Goldenberry pomace (seeds and skins) represents a large portion of the waste generatedduring juice processing (ca. 27.4% of fruit weight). The potential of goldenberry agro-industrial wastes for use as raw material for production of edible oil was evaluated. Fruit

pomace, contained 6.6% moisture, 17.8% protein, 3.10% ash, 28.7% crude fibre and 24.5%carbohydrates. Then-hexane-extractable oil content of the raw by-products was estimatedto be 19.3%. Aqueous enzymatic extraction was investigated for recovery of oil from thefruit pomace. The most significant factors affecting extraction were enzyme concentration,the time of digestion with enzymes, substrate concentration in water and the particle size ofsubstrate. A broad variation in oil recovery was obtained depending on the operationalconditions during the enzyme-aided aqueous extraction. The optimum and economicalvalues were those obtained for 4:0.02:1 water:enzyme:substrate ratio. Generally, enzymatictreatment increased the extraction yield. The more than 42% yield by enzymation comparedwith the nearly 3% yield in the control process (without enzyme) implies a significantincrease in yield by about 92.8%. In single-enzyme trials, cellulase EC gave the best yield.Although proteases slightly improve yield, the enhancement values are much lower thanthose obtained with Cellulase EC and Pektinace L40. Rapid increase in oil yield occurredas the enzyme concentration increased from 1 to 2 g/100 g substrate. Yield increased withdilution, but it began to fall when the substrate became more diluted. Moreover,
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2006.01511.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2006.01511.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2006.01511.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2006.01511.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2006.01511.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2006.01511.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2006.01511.x/abstract


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extractability increased significantly when particle size reduced. Concerning the oilcomposition, there were no great changes in the fatty acid pattern of the oils extracted withdifferent hydrolytic enzymes when compared with each other or to the solvent extracted oil.The main purpose of this study was to maximise the efficiency of the enzymatic treatment

for oil recovery from goldenberry pomace. As a first step toward developing goldenberry asa commercial crop, the results provide important information for the industrial applicationof the fruit.

1.

INHIBITION OF FOODBORNE PATHOGENS AND SPOILING BACTERIA BY ESSENTIAL OIL ANDEXTRACTS OFERIGERON RAMOSUS (WALT.) B.S.P.


Volume 29, Issue 2, May 2009, Pages: 176 189, ATIQUR RAHMAN and SUNCHUL KANG

Article first published online : 20 APR 2009, DOI: 10.1111/j.1745-4565.2009.00149.x

ABSTRACT

The antibacterial potential of essential oil and methanolic extracts of Erigeron ramosus (Walt.) B.S.P. was evaluated. Thirty-one components representing 95.3% of the total oil

were identified, of which -caryophyllene (24.0%), -humulene (14.5%), 1,8-cineole

(9.0%), eugenol (7.2%), globulol (7.1%), caryophyllene oxide (5.2%), -cadinene (5.0%),

-copaene (4.9%) and widdrol (2.0%) were the major components. The antibacterial

activity of essential oil and methanolic extracts of E. ramosuswas determined in vitrousing

the agar diffusion method and minimum inhibitory concentration determination test against14 (seven gram-positive and seven gram-negative) foodborne bacteria. The essential oil (5

L/mL, corresponding to 1,000 ppm/disc), methanol extract and its different organic

subfractions (7.5 L/mL, corresponding to 1500 ppm/disc) of E. ramosusdisplayed a great potential of antibacterial activity against all gram-positive bacteria: Staphylococcus aureus (ATCC 6538 and KCTC 1916), Listeria monocytogenes (ATCC 19116, ATCC 19118,
http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00149.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00149.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00149.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00149.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00149.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00149.x/abstract


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ATCC 19166 and ATCC 15313) and Bacillus subtilis ATCC 6633 and four gram-negativebacteria : Pseudomonas aeruginosa KCTC 2004, Enterobacter aerogenes KCTC 2190 and Escherichia coli (0157:H7 ATCC 43888 and ATCC 8739). The zones of inhibition ofdifferent concentrations of essential oil and methanolic extracts against the tested bacteria

were found in the range of 10.1 22.3 mm, and MIC values were recorded between 62.5and 500 g/mL.

1. ANTIFUNGAL ACTIVITIES OF THYME, CLOVE AND OREGANO ESSENTIAL OILS


Volume 27, Issue 1, February 2007, Pages: 91 101, M. VIUDA-MARTOS, Y.RUIZ-NAVAJAS, J. FERNNDEZ-LPEZ and J.A. PREZ-LVAREZ

Article first published online : 18 JAN 2007, DOI: 10.1111/j.1745-4565.2007.00063.x

ABSTRACT

The antifungal potential of essential oils of oregano ( Origanum vulgare ), thyme ( Thymus

vulgaris ) and clove ( Syzygium aromaticum ) was determined. To establish this antifungal potential, two molds related to food spoilage, Aspergillus nigerand Aspergillus flavus,were selected. The agar dilution method was employed for the determination of antifungal

activities. The three essential oils analyzed presented inhibitory effects on both molds

tested. Oregano essential oil showed the highest inhibition of mold growth, followed by

clove and thyme. Aspergillus flavuswas more sensitive to thyme essential oil than A. niger.Clove essential oil was a stronger inhibitor against A. nigerthan against A. flavus.

1.

Chemical composition, antioxidant activity and anti-lipase activity of Origanum vulgare and Lippia turbinata essential oils
http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2007.00063.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/ijfs.12011/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/ijfs.12011/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/ijfs.12011/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/ijfs.12011/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/ijfs.12011/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/ijfs.12011/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/ijfs.12011/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/ijfs.12011/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2007.00063.x/abstract


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Volume 48, Issue 3, March 2013, Pages: 642 649, Patricia R. Quiroga, Nelson R.Grosso, Anna Lante, Giovanna Lomolino, Julio A. Zygadlo and Valeria Nepote

Article first published online : 23 NOV 2012, DOI: 10.1111/ijfs.12011

Summary

This study reported the chemical composition, phenolic content, antioxidant and anti-lipaseactivity of oregano and Lippia essential oils. The major compounds found in oreganoessential oil were-terpinene (32.10%),-terpinene (15.10%), p-cymene (8.00%) and

thymol (8.00%). In Lippia essential oil,-limonene (76.80%) and 1,8-cineole (4.95%)represented the major compounds. Oregano essential oil had higher phenolic content (12.47mg gallic acid mL1) and DPPH scavenging activity (IC50 0.357g mL1) than Lippia essential oil (7.94 mg gallic acid mL1 and IC50 0.400g mL1, respectively). Both essentialoils had similar antioxidant indexes (about 1.2) determined by Rancimat. Moreover,oregano essential oil had also higher anti-lipase activity (IC50 5.09 and 7.26g mL1).Higher phenolic content in the essential oils was related with higher scavenging and anti-lipase activities. Oregano and Lippia essential oils could be used as natural antioxidants onfood products.

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2.

Antibacterial activity of different essential oils obtained from spices widely used inMediterranean diet


Volume 43, Issue 3, March 2008, Pages: 526 531, Manuel Viuda-Martos, YolandaRuiz-Navajas, Juana Fernndez-Lpez and Jos Angel Prez-lvarez

Article first published online : 21 JUL 2007, DOI: 10.1111/j.1365-2621.2006.01489.x
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02441.x/suppinfohttp://rightslinkpopup%28%27https//s100.copyright.com/AppDispatchServlet?publisherName=Wiley&publication=IJFS&title=Optimisation%20of%20red%20pepper%20seed%20oil%20extraction%20using%20supercritical%20CO2%20and%20analysis%20of%20the%20composition%20by%20reversed-phase%20HPLC-FLD-MS%2FMS&publicationDate=17%20DEC%202010&author=Guoliang%20Li%2CCuihua%20Song%2CJinmao%20You%2CZhiwei%20Sun%2CLian%20Xia%2CYourui%20Suo&startPage=44&endPage=51&copyright=%C2%A9%202010%20The%20Authors.%20International%20Journal%20of%20Food%20Science%20and%20Technology%20%C2%A9%202010%20Institute%20of%20Food%20Science%20and%20Technology&contentID=10.1111%2Fj.1365-2621.2010.02441.x&orderSource=Wileyonline&orderBeanReset=true%27)http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2006.01489.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2006.01489.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2006.01489.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2006.01489.x/abstracthttp://rightslinkpopup%28%27https//s100.copyright.com/AppDispatchServlet?publisherName=Wiley&publication=IJFS&title=Optimisation%20of%20red%20pepper%20seed%20oil%20extraction%20using%20supercritical%20CO2%20and%20analysis%20of%20the%20composition%20by%20reversed-phase%20HPLC-FLD-MS%2FMS&publicationDate=17%20DEC%202010&author=Guoliang%20Li%2CCuihua%20Song%2CJinmao%20You%2CZhiwei%20Sun%2CLian%20Xia%2CYourui%20Suo&startPage=44&endPage=51&copyright=%C2%A9%202010%20The%20Authors.%20International%20Journal%20of%20Food%20Science%20and%20Technology%20%C2%A9%202010%20Institute%20of%20Food%20Science%20and%20Technology&contentID=10.1111%2Fj.1365-2621.2010.02441.x&orderSource=Wileyonline&orderBeanReset=true%27)http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02441.x/suppinfo


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Keywords:

Antibacterial; essential oil;

rosemary; sage; thyme

Summary

Raw and processed foods are open to contamination during their production, sale anddistribution. At present, therefore, a wide variety of chemical preservatives are used

throughout the food industry to prevent the growth of food spoiling bacteria. Howeverhealth and economic considerations have led to a search for alternatives, such as essentialsoils that can safely be used as substitutes for fungicides and bactericides to partially orcompletely inhibit the growth of fungi and bacteria. The aim of this work was to determinethe effectiveness of the essentials oils from oregano (Origanum vulgare ), thyme (Thymusvulgaris ), rosemary ( Rosmarinus officinalis ), sage (Salvia officinalis ), cumin (Cuminumcyminum ) and clove (Syzygium aromaticum ) on the growth of some bacteria commonlyused in the food industry, Lactobacillus curvatus , Lactobacillus sakei , Staphylococcuscarnosus andStaphylococcus xylosus or related to food spoilage Enterobacter gergoviae ,

Enterobacter amnigenus . The agar disc diffusion method was used to determine theantibacterial activities of the oils. All six essential oils analysed had an inhibitory effect onthe six tested bacteria. Oregano essential oil showed the highest inhibition effect followed by cumin and clove.

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http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00209.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00209.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00209.x/fullhttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00209.x/fullhttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00209.x/pdfhttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00209.x/pdfhttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00209.x/referenceshttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00209.x/referenceshttp://rightslinkpopup%28%27https//s100.copyright.com/AppDispatchServlet?publisherName=Wiley&publication=JFS&title=PREDICTING%20THE%20COMBINED%20EFFECT%20OF%20ZATARIA%20MULTIFLORA%20ESSENTIAL%20OIL%2C%20PH%20AND%20TEMPERATURE%20ON%20THE%20GROWTH%20OF%20STAPHYLOCOCCUS%20AUREUS%20USING%20ARTIFICIAL%20NEURAL%20NETWORKS&publicationDate=11%20FEB%202010&author=MOHAMMAD%20REZA%20RAOUFY%2CSHAHRIAR%20GHARIBZADEH%2CBEHRAD%20RADMEHR%2CRAMIN%20KHAKSAR%2CHEDAYAT%20HOSSEINI&startPage=318&endPage=329&copyright=%C2%A9%202010%2C%20Wiley%20Periodicals%2C%20Inc.&contentID=10.1111%2Fj.1745-4565.2009.00209.x&orderSource=Wileyonline&orderBeanReset=true%27)http://rightslinkpopup%28%27https//s100.copyright.com/AppDispatchServlet?publisherName=Wiley&publication=JFS&title=PREDICTING%20THE%20COMBINED%20EFFECT%20OF%20ZATARIA%20MULTIFLORA%20ESSENTIAL%20OIL%2C%20PH%20AND%20TEMPERATURE%20ON%20THE%20GROWTH%20OF%20STAPHYLOCOCCUS%20AUREUS%20USING%20ARTIFICIAL%20NEURAL%20NETWORKS&publicationDate=11%20FEB%202010&author=MOHAMMAD%20REZA%20RAOUFY%2CSHAHRIAR%20GHARIBZADEH%2CBEHRAD%20RADMEHR%2CRAMIN%20KHAKSAR%2CHEDAYAT%20HOSSEINI&startPage=318&endPage=329&copyright=%C2%A9%202010%2C%20Wiley%20Periodicals%2C%20Inc.&contentID=10.1111%2Fj.1745-4565.2009.00209.x&orderSource=Wileyonline&orderBeanReset=true%27)http://rightslinkpopup%28%27https//s100.copyright.com/AppDispatchServlet?publisherName=Wiley&publication=JFS&title=PREDICTING%20THE%20COMBINED%20EFFECT%20OF%20ZATARIA%20MULTIFLORA%20ESSENTIAL%20OIL%2C%20PH%20AND%20TEMPERATURE%20ON%20THE%20GROWTH%20OF%20STAPHYLOCOCCUS%20AUREUS%20USING%20ARTIFICIAL%20NEURAL%20NETWORKS&publicationDate=11%20FEB%202010&author=MOHAMMAD%20REZA%20RAOUFY%2CSHAHRIAR%20GHARIBZADEH%2CBEHRAD%20RADMEHR%2CRAMIN%20KHAKSAR%2CHEDAYAT%20HOSSEINI&startPage=318&endPage=329&copyright=%C2%A9%202010%2C%20Wiley%20Periodicals%2C%20Inc.&contentID=10.1111%2Fj.1745-4565.2009.00209.x&orderSource=Wileyonline&orderBeanReset=true%27)http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00209.x/referenceshttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00209.x/pdfhttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00209.x/fullhttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00209.x/abstract


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EFFICACY OF ESSENTIAL OIL COMBINATION OFCURCUMA LONGA L. AND ZINGIBEROFFICINALE ROSC. AS A POSTHARVEST FUNGITOXICANT, AFLATOXIN INHIBITOR ANDANTIOXIDANT AGENT


Volume 32, Issue 3, August 2012, Pages: 279 288, BHANU PRAKASH,PRIYANKA SINGH, AKASH KEDIA, ARADHANA SINGH and N.K. DUBEY

Article first published online : 4 JUN 2012, DOI: 10.1111/j.1745-4565.2012.00378.x

ABSTRACT

Keeping in view of the harmful effects of molds and their toxic metabolites, particularly

aflatoxins on food items, the present study explores the efficacy of essential oil (EO)combination ofCurcuma longa L. and Zingiber officinale Rosc. as a plant-based preservative in view of its broad fungitoxic spectrum against storage fungi, aflatoxininhibitory efficacy, antioxidant properties and nonphytotoxicity. The EO combinationsignificantly inhibited the growth and aflatoxin production by the toxigenic foodbornestrain of Aspergillus flavus LHP-6 at 2.5 and 2.0 L/mL, respectively. The combinationalso showed strong antioxidant activity through 2,2-diphenyl-1-picrylhydrazil free radicalscavenging,-carotene-linoleic acid bleaching and total phenolic content assay. The EO

combination exhibited nonphytotoxic nature during the seed germination and seedlinggrowth experiments with chickpea seeds. The EO combination ofC. longa and Z. officinale may successfully overcome the problem of mold contamination as well as oxidativedeterioration of stored agricultural food commodities.

PRACTICAL APPLICATIONS

The essential oil combination of Curcuma longa and Zingiber officinale may be recommended as a

plant-based nonphytotoxic preservative against the storage molds, aflatoxin production and lipid

peroxidation. Such a formulation showing preservative activity through synergistic effects wouldhave better prospects in agricultural pest management program in view of the development of

races of pests by different synthetic pesticides
http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2012.00378.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2012.00378.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2012.00378.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2012.00378.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2012.00378.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2012.00378.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2012.00378.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2012.00378.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2012.00378.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2012.00378.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2012.00378.x/abstract


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Extraction and Separation of Volatile and Fixed Oils from Seeds of Myris t icafragrans by Supercritical CO 2: Chemical Composition and Cytotoxic Activity onCaco-2 Cancer Cells

1. Alessandra Piras,

2. Antonella Rosa,

3. Bruno Marongiu,

4. Angela Atzeri,

5. M. Assunta Dess,

6. Danilo Falconieri,

7. Silvia Porcedda

Article first published online: 19 MAR 2012

DOI: 10.1111/j.1750-3841.2012.02618.x

2012 Institute of Food Technologists

Issue

Journal of Food Science

Volume 77 , Issue 4 , pages C448 C453 , April 2012 Keywords:

cytotoxic activity;

essential oil;

fixed oil;

Myristica fragrans ;

supercritical extraction

Abstract: Isolation of volatile and fixed oils from nutmeg have been obtained by supercritical fractioned

extraction with carbon dioxide. Extraction experiments were carried out at pressures of 90 and 250 bar

and temperature of 40 C. The extraction step performed at 90 bar produced a volatile fraction mainlyformed by myristicin (32.8%), sabinene (16.1%), -pinene (9.8%), -pinene (9.4%), -phellandrene

(4.9%), safrole (4.1%) and terpinen-4-ol (3.6%). The oil yield relative to this step of the process was 1.4%

by weight of the charge. The last extraction step at 250 bar produced a butter-like material (nutmeg

butter). The yield of this step was 14.4% by weight. The most represented fatty acids of fixed oil from

nutmeg were 14:0 (79.2%), 18:1 n-9 (7.4%) and 16:0 (6.1%), and in particular the unsaturated fatty acids
http://onlinelibrary.wiley.com/doi/10.1111/jfds.2012.77.issue-4/issuetochttp://onlinelibrary.wiley.com/doi/10.1111/jfds.2012.77.issue-4/issuetochttp://onlinelibrary.wiley.com/doi/10.1111/jfds.2012.77.issue-4/issuetochttp://onlinelibrary.wiley.com/doi/10.1111/jfds.2012.77.issue-4/issuetochttp://onlinelibrary.wiley.com/doi/10.1111/jfds.2012.77.issue-4/issuetoc


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18:1 n-9 averaged 32.96 g/mg of oil. The level of myristicin in the nutmeg essential and f ixed oils was

also directly quantified by reversed HPLC-DAD. Moreover, the essential oil obtained from nutmeg, as

well as myristicin, showed a significant in vitro inhibitory effect on the growth of a colon cancer cell line

(undifferentiated Caco-2 cells).

Practical Application: In this study, the chemical characterization and the anticancer activity of nutmeg

oils obtained by supercritical extraction with carbon dioxide were investigated. This is important for their

potential application in food and pharmaceutical industries

Extraction of Astaxanthin Plgment from Crawfish Waste Using a Soy Oil Process

JOURNAL OF FOOD SCIENCE

Volume 47, Issue 3, May 1982, Pages: 892 896, HUEI-MEI CHEN and SAMUEL P. MEYERS

Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb12739.x

Abstract

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ABSTRACT The carotenoid astaxanthin has been extracted from processed crawfish waste using a soy oil

process. Analyses have included pigment quantitative analysis, effects of protease enzymes on

pigment release, use of ethoxyquin as an antioxidant stabilizer agent, and studies of the ratio of

added soybean oil to crawfish waste (v/w) for optimal extraction. Hydrolysis of crawfish wastewith a commercial protease, Milezyme 8X resulted in a 58% increase in astaxanthin release.

Maximal pigment extraction and oil recovery was obtained from a 1:1 (v/w) ratio of oil to crawfish

waste. The astaxanthin-enriched oil (60 mg/100g oil), obtained from a 1:10 (v/w) ratio, or 3:10

(v/w) after the second stage of extraction, has application for a variety of pigmentation purposes,

notably in aquatic diets for salmonid fishes.
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1982.tb12739.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1982.tb12739.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1982.tb12739.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1982.tb12739.x/pdfhttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1982.tb12739.x/referenceshttp://rightslinkpopup%28%27https//s100.copyright.com/AppDispatchServlet?publisherName=Wiley&publication=JFDS&title=Extraction%20of%20Astaxanthin%20Plgment%20from%20Crawfish%20Waste%20Using%20a%20Soy%20Oil%20Process&publicationDate=25%20AUG%202006&author=HUEI-MEI%20CHEN%2CSAMUEL%20P.%20MEYERS&startPage=892&endPage=896&contentID=10.1111%2Fj.1365-2621.1982.tb12739.x&orderSource=Wileyonline&orderBeanReset=true%27)http://rightslinkpopup%28%27https//s100.copyright.com/AppDispatchServlet?publisherName=Wiley&publication=JFDS&title=Extraction%20of%20Astaxanthin%20Plgment%20from%20Crawfish%20Waste%20Using%20a%20Soy%20Oil%20Process&publicationDate=25%20AUG%202006&author=HUEI-MEI%20CHEN%2CSAMUEL%20P.%20MEYERS&startPage=892&endPage=896&contentID=10.1111%2Fj.1365-2621.1982.tb12739.x&orderSource=Wileyonline&orderBeanReset=true%27)http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1982.tb12739.x/referenceshttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1982.tb12739.x/pdfhttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1982.tb12739.x/abstracthttp://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1982.tb12739.x/abstract

Documents

Obtecion de Pigmentos or Aceites Esencials