GC–MS Analysis, Antioxidant and Antimicrobial Activities of Achillea Odorata Subsp. Pectinata and Ruta Montana Essential Oils and Their Potential Use as Food Preservatives
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material and Isolation of Essential Oils
2.2. Gas Chromatography–Mass Spectrometry (GC–MS) Analysis
2.3. Antioxidant Activities
2.3.1. Free Radical Scavenging Activity by DPPH
2.3.2. Reducing Power Assay
2.4. Antimicrobial Activity
2.4.1. Microorganisms and Growth Conditions
2.4.2. Agar Disc Diffusion Method
2.4.3. Minimum Inhibitory Concentration and Minimum Bactericidal Concentration
2.5. Antibacterial Activity of Essential Oils in Cabbage and Barley Food Model Systems
2.5.1. Preparation of Model Food Systems
2.5.2. Bacterial Analysis
2.6. Statistical Analysis
3. Results and Discussion
3.1. Chemical Composition
3.2. Antioxidant Activity
3.3. Antimicrobial Activity
3.4. Antibacterial Effect of Essential Oils in Food Model Systems
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Compounds | RI * | A. Odorata Subsp. Pectinata | R. Montana |
---|---|---|---|
Area % | |||
α-Pinene | 930 | 1.61 | nd |
Camphene | 947 | 3.58 | nd |
β- Pinene | 975 | 0.45 | nd |
Paracymene | 1025 | nd | 0.31 |
Limonene | 1030 | 1.42 | nd |
1,8-Cineole (Eucalyptol) | 1034 | 2.96 | nd |
Camphor | 1153/1151 | 45.01 | 3.82 |
2(1H)–pyridinone | 1158 | 1.07 | - |
Bicyclo [2.2.1] heptan-3-one | 1165 | 0.35 | - |
Cyclopentene,3-ethylidene-1-methyl | 1172 | 2.05 | - |
Borneol | 1175/1173 | 11.33 | 0.66 |
Terpineol-4 | 1181 | 1.44 | nd |
Decanone-2 | 1191 | nd | 0.46 |
Terpinolene | 1195 | 2.3 | nd |
Cyclopentane, 2-methyl-1-methylene | 1228 | 0.59 | nd |
Geranylbromide | 1249 | 1.56 | nd |
Geranial | 1266 | nd | 0.42 |
Bornyl acetate | 1283 | 15.07 | 1.16 |
Phenol,2-(2-methylpropyl) | 1292 | 0.72 | - |
2-undecanone | 1294 | nd | 63.97 |
2-undecanol | 1302 | nd | 3.25 |
Eugenol | 1349 | 0.47 | nd |
Nerol | 1376 | 1.69 | nd |
Trimethyl-tetrahydronaphtalene | 1383 | nd | 0.45 |
Cis-Jasmone | 1390 | 0.82 | nd |
Dodecacone-2 | 1392 | nd | 1.14 |
β-Trans-caryophyllene | 1419 | nd | 1.1 |
2-Acetoxydodecane | 1428 | nd | 3.66 |
β-E- Farnesene | 1451 | 0.49 | nd |
Tridecanone-2 | 1493 | nd | 1.2 |
Tetramethylsuccinimide | 1529 | nd | 3 |
Caryophyllene oxide | 1581 | nd | 3.38 |
Ɣ-Gurjunene | 1593 | nd | 0.42 |
(-)-isoledene | 1608 | nd | 0.73 |
2-pentene, 4-methyl | 1614 | nd | 0.65 |
Adamantane | 1636 | nd | 0.78 |
Globulol | 1653 | nd | 0.4 |
β-Eudesmol | 1654 | 4.74 | nd |
3-Heptene,7-phenyl | 1668 | nd | 3.38 |
2-nonen-4-one | 1761 | nd | 0.59 |
1,3-benzodioxole,5-(2,2-dimethyl) | 1820 | nd | 3.09 |
Trimethyl-6,10,14-pentadecanone-2 | 1841 | nd | 0.41 |
Isomaturnin | 2162 | nd | 0.44 |
Total | 99.72 | 98.87 |
Assays | Essential Oils | Ascorbic Acid | Trolox | |
---|---|---|---|---|
A. Odorata Subsp. Pectinata | R. Montana | |||
DPPH (IC50, µg/mL) * | 189.8 ± 1.09 a | 244.62 ± 0.34 b | 1.82 ± 0.025 c | 1.4 ± 0.04 d |
Reducing power (mg AAE/g of EO) ** | 0.85 ± 0.24 | 1.39 ± 0.07 | ND | ND |
Inhibition Zones Diameter (mm) * | ||||||
---|---|---|---|---|---|---|
Essential Oils | Standard Antimicrobial | |||||
A. Odorata Subsp. Pectinata | R. Montana | Gentamicin (15 μg) | Vancomicym (30 µg) | Amphotericin (10 μg) | ||
S. aureus CECT 976 | 12 ±1.52 a | 12 ± 1 a | 34.33 ± 0.57 b | 30.66 ± 0.57 c | NT | |
B. subtilis DSM 6633 | 31 ± 1 a | 21.33 ± 1.52 b | 26 ± 1 c | 27.66 ± 0,57 d | NT | |
L. innocua CECT 4030 | 12 ± 1 a | 10.33 ± 1.52 a | 17.66 ± 0.57 b | 25.33 ± 0.57 c | NT | |
E. coli K12 | 9.33 ± 1.52 a | 6 ± 0.00 b | 20.33 ± 0.5 c | 8 ± 0.00 ab | NT | |
P. aeruginosa CECT 118 | 12 ± 1 a | 9 ± 2.64 b | 19 ± 1 c | 6 ± 0.00 b | NT | |
P. mirabilis NIH | 30.33 ± 2.08 a | 16.66 ± 1.15 b | 28.66 ± 0.57 a | 24.33 ± 0.57 c | NT | |
C. albicans ATCC 10231 | 25.33 ± 0.57 a | 21.66 ± 0.57 b | NT | NT | 18.66±1.15c |
Bacterial Strains | Essential Oils | ||||
---|---|---|---|---|---|
A. Subsp. Pectinata | R. Montana | ||||
MIC | MBC | MIC | MBC | ||
S. aureus CECT 976 | 12.5 | 25 | >25 | >25 | |
B. subtilis DSM 6633 | 0.19 | 3.12 | 0.39 | 6.25 | |
L. innocua CECT 4030 | 25 | >25 | nt | NT | |
P. aeruginosa CECT 118 | 25 | >25 | nt | NT | |
P. mirabilis NIH | 0.19 | 0.19 | 0.78 | 6.25 | |
C. albicans ATCC 10231 | 6.25 | 12.5 | 6.25 | >25 |
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Benali, T.; Habbadi, K.; Khabbach, A.; Marmouzi, I.; Zengin, G.; Bouyahya, A.; Chamkhi, I.; Chtibi, H.; Aanniz, T.; Achbani, E.H.; et al. GC–MS Analysis, Antioxidant and Antimicrobial Activities of Achillea Odorata Subsp. Pectinata and Ruta Montana Essential Oils and Their Potential Use as Food Preservatives. Foods 2020, 9, 668. https://doi.org/10.3390/foods9050668
Benali T, Habbadi K, Khabbach A, Marmouzi I, Zengin G, Bouyahya A, Chamkhi I, Chtibi H, Aanniz T, Achbani EH, et al. GC–MS Analysis, Antioxidant and Antimicrobial Activities of Achillea Odorata Subsp. Pectinata and Ruta Montana Essential Oils and Their Potential Use as Food Preservatives. Foods. 2020; 9(5):668. https://doi.org/10.3390/foods9050668
Chicago/Turabian StyleBenali, Taoufiq, Khaoula Habbadi, Abdelmajid Khabbach, Ilias Marmouzi, Gokhan Zengin, Abdelhakim Bouyahya, Imane Chamkhi, Houda Chtibi, Tarik Aanniz, El Hassan Achbani, and et al. 2020. "GC–MS Analysis, Antioxidant and Antimicrobial Activities of Achillea Odorata Subsp. Pectinata and Ruta Montana Essential Oils and Their Potential Use as Food Preservatives" Foods 9, no. 5: 668. https://doi.org/10.3390/foods9050668