Ultrasound (US) and ozone processing allow achieving food technological aims such as the improvement of food safety and preservation. The combination of these technologies has been reported to be beneficial in inactivating microorganisms from fruits and vegetables. However, treatment conditions and mechanisms of action of these technologies can affect vegetables or fruits structure as well as their phytochemical components. This study therefore, aimed to evaluate the antimicrobial capacity of ultrasound and ozone alone or combined on artificially inoculated cabbage with E. coli and Salmonella. The impact of these decontamination processes on cabbage intercellular structure, pH, total phenol, total flavonoid and antioxidant activities were also determined. Results showed that the combination treatment significantly inactivated populations of artificially inoculated E. coli and Salmonella compared to individual processing. The inactivation effectiveness was greatly enhanced with increased ozone concentration (1.5 mg/L) and processing time, with no detectable bacteria in the washing water after only 8 min of treatment. Furthermore, ultrasound treatment alone for 8 min led to improved cabbage content of phenol, flavonoid and antioxidant activity without affecting its intercellular structure. However, the combination treatment exerted a slight decrease of these components though not statistically significant compared to untreated samples. A significant decrease was observed with the longest exposure time (20 min). We conclude that ultrasound individual treatment or its combination with ozone can be used as sanitizer to not only reduce microorganisms from fresh cabbage but also maintain its appearance quality and improve its bioactive properties and antioxidant activity. Practical applications This study was conducted to evaluate the inactivation effectiveness of ultrasound and ozone on inoculated cabbage leaves. To make an effective disinfection on the leaves, US and ozone have been combined, which resulted in a reduction of treatment time and maintenance of the bioactive compounds, the antioxidant activity and How to cite this article: Traore MB, Sun A, Gan Z, et al. Assessing the impact of the combined application of ultrasound and ozone on microbial quality and bioactive compounds with antioxidant attributes of cabbage (Brassica

The high frequency and incidence of foodborne outbreaks related to fresh vegetables consumption is a major public health concern and an economic burden worldwide. This study evaluated the effect of individual and combined application of ultrasound (40 kHz, 100 W) and ozone on the inactivation of foodborne Escherichia coli and Salmonella, as well as their impact on cabbage color and vitamin C content. Plate count, scanning electron microscopy (SEM), and flow cytometry (FCM) following single or double staining with carboxyfluorescein diacetate and (or) propidium iodide were used to determine bacterial inactivation parameters, such as cell culturability, membrane integrity, intracellular enzyme activity, and injured and dead cells. The results of FCM and SEM showed that ultrasound treatment affected bacteria mainly by acting on the cell membrane and inactivating intracellular esterase, which resulted in bacterial death. Furthermore, when combined with ozone at 1.5 mg/L, the maximum reduction of bacterial populations was observed at 8 min with no damage on the surface of treated leaves. Therefore, fresh products sanitization using a combination of ultrasound and ozone has the potential to be an alternative for maintaining the color and vitamin C content of green cabbage.

<p class="1Body">The methyl esters of fatty acids composition of the oil from <em>jatropha curcas</em> seeds were analyzed by gas chromatography-mass spectrometer GC-MS. Fourteen components were found to be representative with 99.52% of the total content of seed oils. The main constituents were unsaturated fatty acids (71.93%) and saturated fatty acids (27.59%). For the saturated fatty acids composition such as palmitic and stearic acid, the rate was 15.80% and 10.79%, respectively. Linoleic acid (39.58%) and oleic acid (30.41%) were obtained in highest concentration among the unsaturated fatty acids identified in the seeds oil of <em>Jatropha curcas</em> from Guizhou. This value also justifies the fluidity of the oil at room temperature. A high percentage of polyunsaturated fatty acids (39.58%) and a slightly lower rate of monounsaturated fatty acids (32.35%) were also observed. The seed oils profile of Guizhou <em>Jatropha curcas</em> presents the desirable fatty acid C14 to C18 and interesting features for the biodiesel production.</p>

To study the oil contents and fatty acid composition among the samples of Jatropha curcas L. from Mali, the seeds were collected from Katibougou (ecotype I) and Teriyabougou (ecotype II) center. Soxhlet extraction methods were used to determine the oil content of J. curcas seeds. Two different periods were used for various analyses and each analysis was duplicated. The oil concentration ranged in the first and second time of extraction from 62.95±0.24 % to 61.11±.18 % (ecotype I) and 65.9±0.76 % to 65.06±0.36% (ecotype II) respectively. The fatty acid profiles were developed by gas chromatography-mass spectrometry (GC-MS). Sixteen fatty acids were identified in quantifiable amount in the seed oils. Among these, saturated and unsaturated fatty acids were obtained with a predominance of unsaturated fatty acids. The oleic acid and linoleic acid were the dominant fatty acids present in the J. curcas seed oil of Mali. Their ratio (Oleic/Linoleic) varies from 0.87±0.02% to 1.22±0.02% (ecotype I) and 0.82±0.06% to 1.13±0.11% (ecotype II). This ratio possesses a high level of methyl oleate (monounsaturated fatty acid) which might have an excellent effect on biodiesel properties.