PDF(Pubmed)
Abstract：
Chemical residues in food pose health risks such as cancer and liver issues. This has driven the search for safer natural alternatives to synthetic fungicides and preservatives. The aim of this study was to characterize the chemical composition of the essential oils (EO), determine the polyphenolic contents, and evaluate the in vitro antioxidant and antifungal activities of methanol extracts (ME), essential oils (EO), and powders from Rosmarinus officinalis L. (rosemary) and Thymus ciliatus (Desf) Benth. (thyme) from the M\'sila region, Algeria. The chemical composition of the EOs was determined by GC-MS. R. officinalis EO was composed of 31 components, mainly camphor (41.22%), camphene (18.14%), and α-pinene (17.49%); T. ciliatus EO was composed of 58 components, mainly, in percentage, α-pinene (22.18), myrcene (13.13), β-pinene (7.73), β-caryophyllene (10.21), and germacrene D (9.90). The total phenols and flavonoids were determined spectrophotometrically, and the rosemary ME was found to possess the highest polyphenolic content (127.1 ± 2.40 µg GAE/mg), while the thyme ME had the highest flavonoid content (48.01 ± 0.99 µg QE/mg). The antioxidant activity was assessed using three methods: rosemary ME was the most potent, followed by DPPH (IC50 = 13.43 ± 0.14 µg/mL), β-carotene/linoleic acid (IC50 = 39.01 ± 2.16 μg/mL), and reducing power (EC50 = 15.03 ± 1.43 µg/mL). Antifungal activity was assessed for 32 pathogenic and foodborne fungi. Four methods were applied to the solid medium. Incorporating the powdered plant into the culture medium (at 10%) reduced the fungal growth to greater than 50% in 21.88% and 6.25% of all fungal isolates, for R. officinalis and T. ciliatus, respectively. The ME, applied by the well diffusion method (0.1 g/mL), was less effective. Different concentrations of EO were tested. Incorporating the EO into the culture medium (1500 μL/L) inhibited 50% of the molds to levels of 50 and 75% for R. officinalis and T. ciliatus, respectively, with the complete inhibition of four fungi. Fumigated EO (15 μL) inhibited 65% of the molds to levels of 65 and 81.25% for R. officinalis and T. ciliatus, respectively, with the complete inhibition of five fungi. There was little to no sporulation in conjunction with the inhibition. Our results revealed some of the potential of the studied plants to fight foodborne molds and presented their promising characteristics as a source of alternatives to chemical pesticides and synthetic preservatives. Further studies are needed to find adequate application techniques in the food safety area.
摘要：
食品中的化学残留物会带来健康风险，例如癌症和肝脏问题。这促使人们寻找合成杀菌剂和防腐剂的更安全的天然替代品。这项研究的目的是表征精油（EO）的化学成分，确定多酚含量，并评估了甲醇提取物（ME）的体外抗氧化和抗真菌活性，精油（EO），和来自迷迭香（迷迭香）和胸腺（Desf）Benth的粉末。（百里香）来自M\'sila地区，阿尔及利亚。通过GC-MS测定EOs的化学组成。芦苇EO由31种成分组成，主要为樟脑(41.22%),樟脑(18.14%),α-pine烯（17.49％）；纤毛T.EO由58种成分组成，主要是,百分比,α-pine烯（22.18），月桂烯(13.13),β-pine烯（7.73），β-石竹烯(10.21),和germacreneD（9.90）。用分光光度法测定总酚和黄酮，迷迭香ME被发现具有最高的多酚含量（127.1±2.40µgGAE/mg），而百里香ME的类黄酮含量最高(48.01±0.99µgQE/mg)。使用三种方法评估抗氧化活性：迷迭香ME是最有效的，其次是DPPH（IC50=13.43±0.14µg/mL），β-胡萝卜素/亚油酸（IC50=39.01±2.16μg/mL），和还原功率（EC50=15.03±1.43µg/mL）。评估了32种致病性和食源性真菌的抗真菌活性。将四种方法应用于固体培养基。在所有真菌分离株的21.88%和6.25%中，将粉状植物掺入培养基（10%）使真菌生长减少到大于50%，对于虎尾草和纤毛虫，分别。我,采用井扩散法(0.1g/mL)，不太有效。测试了不同浓度的EO。将EO掺入培养基（1500μL/L）中，将50％的霉菌抑制到50％和75％的水平。分别,与四种真菌的完全抑制。熏蒸的EO（15μL）将65％的霉菌抑制到65％和81.25％的水平。分别,与五种真菌的完全抑制。与抑制结合的孢子形成很少至没有。我们的研究结果揭示了所研究植物对抗食源性霉菌的一些潜力，并展示了它们作为化学农药和合成防腐剂替代品的有希望的特征。需要进一步研究以找到食品安全领域的适当应用技术。
