Trachyspermum ammi L. essential oil as plant based preservative in food system

Kedia, Akash; Prakash, Bhanu; Mishra, Prashant; Dwivedy, Abhishek Kumar; Dubey, Nawal Kishore

doi:10.1016/j.indcrop.2015.02.013

Cited by 61 publications

(22 citation statements)

References 28 publications

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“…The graph ( Figure 1 ) shows that the yield is characterized by a great variation within all the experimental runs, which is different from the density and refractive index values. The range of ajowan EO yields was between 1.6 and 3.7% ( v / w ), which is within the ranges reported in the literature [ 25 , 45 , 46 ]. The measured values of the refractive index and density differ at the third decimal digit, that is the lower sensibility limit of the used instruments; hence, they cannot be considered reliable to discriminate the thymol concentration.…”

Section: Resultssupporting

confidence: 86%

A Design of Experiment (DoE) Approach to Model the Yield and Chemical Composition of Ajowan (Trachyspermum ammi L.) Essential Oil Obtained by Microwave-Assisted Extraction

et al. 2021

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Ajowan (Trachyspermum ammi L.) is a spice traditionally used in Middle Eastern medicine and contains a valuable essential oil (EO) exploited in different fields, such as pharmaceutics, agrochemicals and food additives. This EO is mostly characterized by the thymol to which most of its biological properties are related. Given the economic value of ajowan and its increasing demand across the globe, the extraction method used for its EO is of paramount importance in terms of quality and quantity of the final product. In the present study, we used the design of experiment (DoE) approach to study and optimize the extraction of the ajowan EO using the microwave-assisted extraction (MAE), a novel extraction technique with high efficiency, low energy consumption, short process length and low environmental impact. A two-step DoE (screening followed by surface response methodology) was used to reduce the number of experiments and to improve the cost/benefit ratio. Reliable mathematical models, relating the more relevant EO features with the extraction conditions, were obtained and used to identify the best experimental conditions able to maximize the yield and thymol concentration. The optimized MAE procedure assures an EO with a higher yield and thymol amount compared with the standard hydrodistillation procedure.

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Section: Resultssupporting

confidence: 86%

A Design of Experiment (DoE) Approach to Model the Yield and Chemical Composition of Ajowan (Trachyspermum ammi L.) Essential Oil Obtained by Microwave-Assisted Extraction

et al. 2021

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“…() for Cinnamomum jensenianum essential oil and Kedia et al . () for Trachyspermum ammi essential oil. Hence, plasma membrane is the primary site of antifungal action of ROEO, which was investigated in the present study for the first time.…”

Section: Resultsmentioning

confidence: 97%

Assessment of chemically characterised Rosmarinus officinalis L. essential oil and its major compounds as plant‐based preservative in food system based on their efficacy against food‐borne moulds and aflatoxin secretion and as antioxidant

Prakash

Kedia

Mishra

et al. 2015

Int J of Food Sci Tech

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Summary The study explores antifungal, anti‐aflatoxigenic and antioxidant efficacy of Rosmarinus officinalis essential oil (ROEO) and its major compounds. In addition, the mode of action of ROEO and its practical efficacy as preservative have been assessed. GC‐MS analysis of ROEO identified 16 compounds; α‐pinene, 1,8‐cineole and camphor being the major compounds. The minimum concentration for inhibition of growth and aflatoxin B1 secretion against A. flavus (LHP‐6) was found to be 1.5, >5.0, 4.0 and 3.0 μL mL−1 and 1.25, >5.0, 3.5 and 3.0 μL mL−1 for ROEO, α‐pinene, 1,8‐cineole and camphor, respectively. The IC50 value through DPPH analysis and percentage inhibition of linoleic acid peroxidation of ROEO were 0.042 μL mL−1 and 71.05%, respectively. The targeted site of antifungal action of ROEO was confirmed as plasma membrane through ergosterol measurement and TEM analysis. Moreover, ROEO significantly protected Piper nigrum fruits against mould infestation upto 6 months in in vivo trial.

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“…The essential oil of Ballota saxatilis containing compound (4) exhibited antioxidant activity as well as anticancer activity [51]. Antifungal and antioxidant activities were observed in an extract containing compound (3) [49]. Compound (2) was previously reported in the essential oil of Linum pubescens showing antibacterial activities against S. aureus, E. faecalis, B. cereus, K. pneumoniae and E. coli.…”

Section: Discussionmentioning

confidence: 92%

Streptomyces sp. Strain MUSC 125 from Mangrove Soil in Malaysia with Anti-MRSA, Anti-Biofilm and Antioxidant Activities

et al. 2020

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There is an urgent need to search for new antibiotics to counter the growing number of antibiotic-resistant bacterial strains, one of which is methicillin-resistant Staphylococcus aureus (MRSA). Herein, we report a Streptomyces sp. strain MUSC 125 from mangrove soil in Malaysia which was identified using 16S rRNA phylogenetic and phenotypic analysis. The methanolic extract of strain MUSC 125 showed anti-MRSA, anti-biofilm and antioxidant activities. Strain MUSC 125 was further screened for the presence of secondary metabolite biosynthetic genes. Our results indicated that both polyketide synthase (pks) gene clusters, pksI and pksII, were detected in strain MUSC 125 by PCR amplification. In addition, gas chromatography-mass spectroscopy (GC-MS) detected the presence of different chemicals in the methanolic extract. Based on the GC-MS analysis, eight known compounds were detected suggesting their contribution towards the anti-MRSA and anti-biofilm activities observed. Overall, the study bolsters the potential of strain MUSC 125 as a promising source of anti-MRSA and antibiofilm compounds and warrants further investigation.

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Trachyspermum ammi L. essential oil as plant based preservative in food system

Cited by 61 publications

References 28 publications

A Design of Experiment (DoE) Approach to Model the Yield and Chemical Composition of Ajowan (Trachyspermum ammi L.) Essential Oil Obtained by Microwave-Assisted Extraction

A Design of Experiment (DoE) Approach to Model the Yield and Chemical Composition of Ajowan (Trachyspermum ammi L.) Essential Oil Obtained by Microwave-Assisted Extraction

Assessment of chemically characterised Rosmarinus officinalis L. essential oil and its major compounds as plant‐based preservative in food system based on their efficacy against food‐borne moulds and aflatoxin secretion and as antioxidant

Streptomyces sp. Strain MUSC 125 from Mangrove Soil in Malaysia with Anti-MRSA, Anti-Biofilm and Antioxidant Activities

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