| Autor: |
Merlino M; Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale G. Palatucci, 98168 Messina, Italy., Condurso C; Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale G. Palatucci, 98168 Messina, Italy., Cincotta F; Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale G. Palatucci, 98168 Messina, Italy., Nalbone L; Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale G. Palatucci, 98168 Messina, Italy., Ziino G; Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale G. Palatucci, 98168 Messina, Italy., Verzera A; Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, Viale G. Palatucci, 98168 Messina, Italy. |
| Abstrakt: |
This study explored, for the first time, the chemical composition and in vitro antioxidant and antibacterial activities of a caper leaf essential oil (EO) emulsion for possible food applications as a natural preservative. The EO was extracted by hydrodistillation from the leaves of Capparis spinosa growing wild in the Aeolian Archipelago (Sicily, Italy) and exhibited a pungent, sulphurous odour. The volatile fraction of the emulsion, analysed by SPME-GC-MS, consisted of over 100 compounds and was dominated by compounds with recognised antibacterial and antioxidant properties, namely dimethyl tetrasulfide (18.41%), dimethyl trisulfide (12.58%), methyl isothiocyanate (7.97%), and terpinen-4-ol (6.76%). The emulsion was effective against all bacterial strains tested ( Listeria monocytogenes , Staphylococcus aureus , Escherichia coli , Salmonella enterica subsp. enterica serovar Enteritidis, Pseudomonas fluorescens ), with L. monocytogenes exhibiting the lowest minimum inhibitory concentration (MIC = 0.02 mg/mL) while E. coli had the highest (MIC = 0.06 mg/mL). The emulsion had a good DPPH (2,2-diphenyl-1-picrylhydrazine) radical scavenging activity that was dose-dependent and equal to 42.98% at the 0.08 mg/mL level with an IC 50 value of 0.099 mg/mL. Based on the results, the caper leaf EO emulsion has the potential to be proposed as a natural alternative to chemical preservatives in the food industry. |
