Majid Azizi; Mansour Mashreghi; Fatemeh Oroojalian; Naser Shahyahmasebi
Abstract
To study the interaction of silver nanoparticles with antibacterial effects of Kelussia odoratissima and Teucrium polium essential oils consolidated trial based on calculation of MIC and FIC index or differential inhibitory concentration and simple method checkboard designed and implemented. Essential ...
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To study the interaction of silver nanoparticles with antibacterial effects of Kelussia odoratissima and Teucrium polium essential oils consolidated trial based on calculation of MIC and FIC index or differential inhibitory concentration and simple method checkboard designed and implemented. Essential oil of the plants extracted by hydro-distillation using clevenger apparatus. In this study, common food contaminant bacteria such as Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli O157: H7, Salmonella enterica and Ps. aureogenosa were used. The results showed that the antibacterial properties of the essential oil of Teucrium is stronger (MIC between 0.16 to 1.25 mg/ ml) than of the oil of Kelussia (MIC between 0.3 to 2.5 mg/ml). Antibacterial properties of silver nanoparticles (MIC between 0.006 to 0.025 mg) were stronger significantly. Calculate the differential inhibitory concentration index (FICi) implies the existence of synergistic and additive effect between silver nanoparticles and oil of both plant which will depend on the type of pathogen. This means that the combined use of silver nanoparticles and essential oil of the plant especially Teucrium essential oils strong inhibitory effect with lower concentrations of the essential oils was observed. Antagonistic interaction between silver nanoparticles and oil treatments in any of these two plants were observed.
Mansour Mashreghi; Majid Azizi; Fatemeh Oroojalian; Naser Shahyahmasebi
Abstract
In this research the essential oils (EOs) of Kelussia odoratissima and Teucrium polium were extracted by hydrodistillation. Extracted essential oils constituents were analyzed by gas chromatograph (GC) and GC/mass spectrometry and the essential oils constituents identified according to retention time ...
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In this research the essential oils (EOs) of Kelussia odoratissima and Teucrium polium were extracted by hydrodistillation. Extracted essential oils constituents were analyzed by gas chromatograph (GC) and GC/mass spectrometry and the essential oils constituents identified according to retention time and mass spectrum. Then minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the essential oils against Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes، Escherichia coli O157H7, Salmonella enterica, and Pseudomonas aureogenosa were determined by microdilution technique using ELISA reader. The results showed that there are differences between the essential oils constituents as the main constituents in Kelussia odoratissima were (Z)-ligustilide, (Z)-3-butylidene-phthalide, limonene+-phellandren B. The main constituents of Teucrium polium essential oils were β-caryophylene, Germacrene D, γ-cadinene, (Z)- nerolidol, camphor, β-pinene, α- camphene, linalool, α-humulene. The MIC of Kelussia odoratissima EO was between 0.31 mg/ml (for S. aureus) to 2.5 mg/ml (for Salmonella enterica) but MIC of the Teucrium polium EO was between 0.16 mg/ml (for S. aureus) and 1.25 mg/ml (for Salmonella enterica). In conclusion, indigenous medicinal plants could be used for effective control of food borne pathogens as a complementary method that has less unfavorable effect on organoleptic attitudes of each products
Majid Azizi; Fatemeh Oroojalian; Hossein Orafayi; Fatemeh Yazdian; Mitra Rahmati; Bibi Fatemeh Haghiroalsadat
Abstract
Plants gums, hydrophilic colloids, hydrocolloids, mucilages and hydrophilic polymers are compounds that can produce gel. Coating materials which applied on food products increased shelf life of food by affecting water loss, gas exchange, oxidation process and decreasing the food spoilage and affect shelf ...
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Plants gums, hydrophilic colloids, hydrocolloids, mucilages and hydrophilic polymers are compounds that can produce gel. Coating materials which applied on food products increased shelf life of food by affecting water loss, gas exchange, oxidation process and decreasing the food spoilage and affect shelf life of food products. Coating material could carry antioxidant, antibacterial and/or other compounds responsible of food color and flavors. Some advantages of edible coating are antibacterial activity, improvement of nutritional values, flavors and also decreasing the environment pollutions. In order to develop biodegradable nanoparticles from plant polymers and study of the effect of nanoparticle application as edible coating on shelf life of cucumber fruits, the experiment was conducted at the research laboratories of Ferdowsi University of Mashhad (FUM) and industrial laboratory of School of Pharmacy, Mashhad University of Medical Science. At the first, some plant mucilage including tragacanth (Astragalus gummifera), marshmallow flower (Malva silvestris) and seeds of plantain (Plantago lanceolata), basil (Ocimum basilicum), psylium (Plantago psylium) and lallemantia (Lallemantia royleana) were extracted by water as natural polymers at room temperature. Ethyl-cellulose™ also used as semi-artificial polymer. Then acetone fraction of the extracts prepared and dispersed in water solution which had different Hydrophile–Lipophile Balance (HLB) values (5-15) during different stirring level (500, 750 and 1000 rpm) by phase dispersion method for production of nanoparticles. Nanoparticle properties and morphological characteristic determined by Particle Size Analyzer and electronic scanning microscopy (SEM) respectively. The solution contained nanoparticles sprayed on fresh cucumber fruits (as a model) as edible coating and the shelf life evaluated. Results showed that mucilage of tragacanth (Astragalus gummifera), marshmallow flower (Malva silvestris), Lallemantia (Lallemantia royleana) and ethyl-cellulose™( as a control) produced particles at nanometer scale (100-200 nm) but plantain (Plantago lanceolata), basil (Ocimum basilicum) and psylium (Plantago psyllium) had no significant acetone fraction. The best solution’s HLB for production of suitable nanoparticles (app. 100 nm in size) in the mentioned natural polymers were 7 at 1000 rpm. The results of the second set of experiment showed that application of the solutions containing nanoparticle as edible coating decreased cucumber spoilage caused by mold and improved shelf life of the commodity in the package. The results of the present study showed that medicinal plants mucilage are valuable source of natural polymeric compounds and could be used as edible coating using nanotechnology.
Fatemeh Oroojalian; Rooha Kasra Kermanshahi
Abstract
Abstract
Essential oils (EOs) of Achillea eriophora, extracted by hydrodistillation and their constituents were analyzed by gas chromatograph (GC) and GC/mass spectrometry using retention indices and fragmentation patterns. The antibacterial effects of the EO was assessed on several food-borne pathogens, ...
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Abstract
Essential oils (EOs) of Achillea eriophora, extracted by hydrodistillation and their constituents were analyzed by gas chromatograph (GC) and GC/mass spectrometry using retention indices and fragmentation patterns. The antibacterial effects of the EO was assessed on several food-borne pathogens, namely Staphylococcus aureus, Bacillus cereus, Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes using microdilution technique by ELISA reader device. Results showed that the essential oil content of the plant was more than other Achillea species. GC analysis of the EO confirm the presence of 36 constituents that the main condstituents were camphore(28.65%), 1,8 cineol(26.95%), camphene (5.98%), β-Pinene (4.8%) α-pinene (4.2%) and borneol(4%). MIC of the EO agains gram positive baccteria ranged 0.15 – 0.75 mg/ml and against gram negative bacteria was 1.5-3 mg/ml. The most sensitive pathogene was S. aureus and the most tolerant one was S. enteritidis.
Keywords: Essential oils, Achillea eriophors, Antibacterial activity, Microdilution technique
