التفاصيل البيبلوغرافية
| العنوان: |
Chemical Composition, Biological Activity, and Application of Rosa damascena Essential Oil as an Antimicrobial Agent in Minimally Processed Eggplant Inoculated with Salmonella enterica. |
| المؤلفون: |
Verešová, Andrea, Vukic, Milena D., Vukovic, Nenad L., Terentjeva, Margarita, Ban, Zhaojun, Li, Li, Bianchi, Alessandro, Kollár, Ján, Ben Saad, Rania, Ben Hsouna, Anis, Elizondo-Luévano, Joel Horacio, Kluz, Maciej Ireneusz, Čmiková, Natália, Garzoli, Stefania, Kačániová, Miroslava |
| المصدر: |
Foods; Nov2024, Vol. 13 Issue 22, p3579, 30p |
| مصطلحات موضوعية: |
DAMASK rose, FOOD preservation, ESSENTIAL oils, SALMONELLA enterica, FOOD spoilage, KIWIFRUIT |
| مستخلص: |
Rosa damascena is mostly grown for its usage in the food, medical, and perfume industries, while it is also used as an attractive plant in parks, gardens, and homes. The use of R. damascena essential oil may yield new results in relation to the antimicrobial activity of essential oils and their use mainly in extending the shelf life of foods. This study investigates the chemical composition and antimicrobial properties of Rosa damascena essential oil (RDEO) using gas chromatography–mass spectrometry (GC-MS) and various bioassays to explore its potential applications in food preservation and microorganism growth control. The GC-MS analysis revealed that RDEO is predominantly composed of phenylethyl alcohol (70%), which is known for its antimicrobial and aromatic properties. Additionally, other significant constituents were identified, including nerol, citronellol, and geraniol, which may contribute to the EOs overall bioactivity. The antimicrobial activity was assessed through the minimal inhibition concentration against five Candida yeast strains, four Gram-positive, and four Gram-negative bacteria, including biofilm-forming Salmonella enterica. Determination of minimum inhibitory concentrations (MIC) revealed the strongest effects of RDEO's on Gram-negative species, with MIC50 values as low as 0.250 mg/mL for S. enterica. Moreover, an in situ assessment utilizing fruit and vegetable models demonstrated that the vapor phase of RDEO significantly suppressed microbial growth, with the most substantial reductions observed on kiwi and banana models. As a result of our study, the antimicrobial effect of RDEO on the microbiota of sous vide processed eggplant was detected, as well as an inhibitory effect on S. enterica during storage. The insecticidal activity against Megabruchidius dorsalis Fahreus, 1839, was also studied in this work and the best insecticidal activity was found at the highest concentrations. These results suggest that RDEO has the potential to serve as a natural antimicrobial agent in food preservation and safety applications, providing an alternative to synthetic preservatives. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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