Essential oils and their application in a food model
| Autor: | Veronika Valková, Jana Štefániková, Lucia Galovičová, Miroslava Kačániová |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Limonene
amyris balsamifera biology DPPH Elemicin Broth microdilution lcsh:TX341-641 stenotrophomonas maltophilia Antimicrobial biology.organism_classification essential oil law.invention chemistry.chemical_compound Minimum inhibitory concentration chemistry law Canarium luzonicum canarium luzonicum Food science melaleuca leucadenron food model lcsh:Nutrition. Foods and food supply Essential oil Food Science |
| Zdroj: | Potravinarstvo, Vol 14, Pp 1088-1096 (2020) |
| ISSN: | 1337-0960 |
| Popis: | The aim of the study was to investigate the chemical composition, antioxidant, and antimicrobial activity of essential oils (Canarium luzonicum CLEO, Melaleuca leucadenron MLEO, Amyris balsamifera ABEO). There was Gas chromatographic-mass spectrometric analysis used for the characteristic of the semiquantitative composition of the essential oils. The DPPH method was used to determine the antioxidant activity. Minimum inhibitory concentrations (MIC) of essential oils against Stenotrophomonas maltophilia were analyzed in a 96-well plate. The broth microdilution method was used for the minimal inhibitory concentration. A gas-phase antimicrobial assay was used to determine inhibitory concentrations in a food model. CLEO proved to be the best with the lowest MIC 50 and 90 of 6.67 μL.mL-1 respectively 6.81 μL.mL-1 and antioxidant activity of 33.43% among the tested essential oils. The main volatile compounds CLEO were limonene 36.38%, elemol 16.65%, α-fellandren 12.18% and elemicin 9.59%. It showed inhibition of S. maltophilia growth in the food model at the lowest concentrations among the essential oils. |
| Databáze: | OpenAIRE |
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