The essential oils extracted from the seeds of seven spices, Anethum graveolens, Carum capticum, Coriandrum sativum, Cuminum cyminum, Foeniculum vulgare, Pimpinella anisum and Seseli indicum have been studied for antibacterial activity against eight pathogenic bacteria, causing infections in the human body. It has been found that the oil of C. capticum is very effective against all tested bacteria. The oil of C. cyminum and A. graveolens also gave similar results. These oils are equally or more effective when compared with standard antibiotics, at a very low concentration.
Essential oil and oleoresins (ethanol and ethyl acetate) of Piper nigrum were extracted by using Clevenger and Soxhlet apparatus, respectively. GC-MS analysis of pepper essential oil showed the presence of 54 components representing about 96.6% of the total weight. beta-Caryophylline (29.9%) was found as the major component along with limonene (13.2%), beta-pinene (7.9%), sabinene (5.9%), and several other minor components. The major component of both ethanol and ethyl acetate oleoresins was found to contain piperine (63.9 and 39.0%), with many other components in lesser amounts. The antioxidant activities of essential oil and oleoresins were evaluated against mustard oil by peroxide, p-anisidine, and thiobarbituric acid. Both the oil and oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) but lower than that of propyl gallate (PG). In addition, their inhibitory action by FTC method, scavenging capacity by DPPH (2,2'-diphenyl-1-picrylhydrazyl radical), and reducing power were also determined, proving the strong antioxidant capacity of both the essential oil and oleoresins of pepper.
Yogurt (prepared from buffalo's milk) samples treated with anise volatile oil and its oleoresin (ethanol) at varying concentrations (0.1–1.0 g/L) were stored up to 20 days at 4 ± 1C. The physicochemical and microbiological qualities of yogurt samples were analyzed at 5‐day interval during storage. A gradual increase in acidity and syneresis was observed, whereas a decline in pH and total solid contents was noted in all the samples. The studies revealed that incorporation of essential oil and oleoresin of anise at 1.0 g/L concentration is quite effective in controlling the growth of spoilage microorganisms in yogurt. The results also suggest that the addition of anise volatile oil and oleoresin has no adverse effect on the physicochemical properties of yogurt.
PRACTICAL APPLICATIONS
Essential oils and oleoresins of anise can be used as food preservatives for yogurt.
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