Functional Properties of Spice Extracts Obtained via Supercritical Fluid Extraction

Leal, Patrícia F.; Braga, Mara E.M.; Sato, Daisy Nakamura; Carvalho, João Ernesto de; Marques, Márcia Ortiz Mayo; Meireles, M. Ângela A.

doi:10.1021/jf0260693

Cited by 142 publications

(98 citation statements)

References 12 publications

(18 reference statements)

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“…There are 200 species of Zingiberaceae belonging to 20 genera found in Thailand. In recent years, several reports have been published concerning the composition and/or the biological properties (antimicrobial, antioxidant, anticancer and a stimulated effect on the immune system) of Zingiberaceae extracts [10][11][12][13][14][15][16]. These studies have emphasized the existence of marked chemical differences among oils extracted from different species or varieties.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial Effect of Five Zingiberaceae Essential Oils

2007

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Essential oil obtained by hydrodistillation and two different solvent extractions (petroleum ether and ethanol) from five Zingiberaceae species: ginger (Zingiber officinale Roscoe.), galanga (Alpinia galanga Sw.), turmeric (Curcuma longa L.), kaempferia (Boesenbergia pandurata Holtt.) and bastard cardamom (Amomum xanthioides Wall.) was characterized. Volatile components of all extracts were analyzed by gas chromatographymass spectrometry (GC-MS). The major components of ginger, turmeric, galangal, bastard cardamom and kaempferia were zingiberene, turmerone, methyl chavicol, and γ-terpinene, respectively. Their antibacterial effects towards Escherichia coli, Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes were tested by a disc diffusion assay. Essential oil of kaempferia and bastard cardamom obtained by hydrodistillation extraction could inhibit growth of all tested bacteria. Essential oil of ginger extracted by hydrodistillation had the highest efficiency against three positive strains of bacteria (S. aureus, B. cereus and L. monocytogenes), with a minimum concentration to inhibit B. cereus and L. monocytogenes of 6.25 mg/mL.

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Section: Introductionmentioning

confidence: 99%

Antibacterial Effect of Five Zingiberaceae Essential Oils

2007

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“…Of the natural antioxidants, rosemary has been widely accepted as one of the spices with the highest antioxidant activity 23 . Rosemary essential oil is also used as an antibacterial, antifungal 10 and anticancer agent 24 .…”

Section: Discussionmentioning

confidence: 99%

Antioxidant and Free Radical Scavenging Activity of Essential Oil Extracted From Rosmarinus Officinalis L.

Elmhdwi¹,

Attitalla²

2015

J Biol Sci Opin

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Free radicals/reactive oxygen species are related to many biological phenomena such as inflammation, aging, and carcinogenesis. In this work, we studied antioxidant activity oils extract of leaves Rosmarinus officinalis. Rosemary is well known as a spice and widely used plant in ethno medicine worldwide. Our results obtained from the in vitro antioxidant screened showed that oils from leave Rosmarinus officinalis has considerable amounts of polyphenolic and flavonoids compounds which are responsible for the antioxidant properties. And also they give the higher reductive potential due to reducing capacity and DPPH free radical scavenging activity which serves as strong indicator of antioxidant activities.

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“…Rosemary (Rosmarinus offi cinalis L.) is a spice and me dicinal herb widely used around the world of the natural antioxidants, it has been widely accepted as one of the spices with the highest antioxidant activity [Genena et al 2008]. Rosemary essential oil is also used as an antibacte rial, antifungal [Oluwatuyi et al 2004, Fernández-López et al 2005] and anticancer agent [Leal et al 2003]. …”

Section: Introductionmentioning

confidence: 99%

Isolation, purifi cation and characterisation of transglutaminase from rosemary (Rosmarinus officinalis L.) leaves

El-Hofi

Ismail

Nour

et al. 2014

Acta Sci Pol Technol Aliment

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Background. Rosemary (Rosmarinus offi cinalis L.) is a spice and medicinal herb widely used around the world of the natural antioxidants, and it has been widely accepted as one of the spices with the highest antioxidant activity. Transglutaminase (EC 2.3.2.13; TGase) is an enzyme capable of catalysing acyl transfer reactions by introducing covalent cross-links between proteins, as well as peptides and various primary amines. TGase activity in plants was fi rst observed in pea seedlings, and subsequently found in organs of both lower and higher plants. Recently, TGase has captured researchers' interest due to its attractive potential application in food industries. Therefore, the objectives of this study are isolation and purifi cation of TGase from new plant source rosemary (Rosmarinus offi cinalis L.) leaves at the laboratory scale. Moreover, investigation of the biochemical properties of the purifi ed TGase to provide a suitable TGase enzyme for food industry applications are in focus. Material and methods. Rosemary (Rosmarinus offi cinalis L.) leaves was used as a new plant source to TGase. The biochemical characteristics of the crude and purifi ed enzyme were determined. Results. Rosemary (Rosmarinus offi cinalis L.) TGase was purifi ed to homogeneity by successive three purifi cation steps including ammonium sulfate precipitatation, ion exchange chromatography on DEAE-Sephadex A-50 column and Size exclusion column chromatography on Sephadex G-100 column. Under experimental conditions, 20-30% of ammonium sulfate saturation in the enzyme solution had a high yield of enzyme activity could be obtained. The purifi ed enzyme from the Sephadex G-100 column had 21.35% yield with increased about 7.31 in purifi cation fold. Rosemary TGase exhibited optimum activity at pH 7.0 and 55°C for the catalytic reaction of hydroxylamine and Z-Gln-Gly. The purifi ed TGase almost maintained full activity after incubation for 15 min up to 60°C and it was completely inactivated at 85°C. The rosemary TGase was stimulated at 2-6 mM CaCl 2 concentrations while it lost about 5-20% from its activity by increasing CaCl 2 concentration. Sodium chloride (2-14%) shows no noticeable inhibition of the purifi ed TGase activity. Mg +2 , Ba +2 were acivited by the purifi ed TGase while it was strongly inhibited by Fe +2 , moderately by Cu +2 and Mn +2 . Conclusion. This paper reports on the purifi cation and characterisation of TGase from newly isolated plant, rosemary (Rosmarinus offi cinalis L.) leaves. Finding results of the TGase properties make this enzyme a good candidate for application in the food industry. However, additional work is required to increase activity yield during extraction and purifi cation for commercial scale of TGase from this plant.

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Functional Properties of Spice Extracts Obtained via Supercritical Fluid Extraction

Cited by 142 publications

References 12 publications

Antibacterial Effect of Five Zingiberaceae Essential Oils

Antibacterial Effect of Five Zingiberaceae Essential Oils

Antioxidant and Free Radical Scavenging Activity of Essential Oil Extracted From Rosmarinus Officinalis L.

Isolation, purifi cation and characterisation of transglutaminase from rosemary (Rosmarinus officinalis L.) leaves

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