Gas chromatography mass spectrometry analysis and in vitro antibacterial activity of essential oil from Trigonella foenum-graecum

Moniruzzaman, Md.; Shahinuzzaman,; Haque, Mahbubul; Khatun, Rahima; Yaakob, Zahira

doi:10.1016/j.apjtb.2015.09.010

Cited by 31 publications

(14 citation statements)

References 12 publications

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“…Decane-5,6-bis(2,2-dimethylpropilidene)-(E,Z)-remained, in general, constant for all treatments throughout the entire storage without significant differences between them. Past studies also found this volatile compound in peanuts and other legumes (Martín et al, 2018a;Moniruzzaman, Shahinuzzaman, Haque, Khatun, & Yaakob, 2015). In contrast to the current findings, Martín et al (2018a) found that this volatile compound showed decreases during storage were affected by the type of packaging, temperature, and storage time.…”

Section: Resultscontrasting

confidence: 96%

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

Martín

Riveros

Paredes

et al. 2019

Journal of Food Science

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This study aims to assess the enhancement of the chemical and sensory properties of roasted peanuts during storage, through the application of high‐protein defatted peanut flour (DPF) coatings incorporated with and without antioxidants. The control sample without coating, packed in normal atmosphere (control), showed the highest conjugated dienes (CD) increment (from 1.17 on day 0 to 3.60 on day 180). Roasted peanuts without coating, packed in high barrier bags under vacuum, reached the lowest CD at day 180 (1.92). Conjugated trienes and peroxide values were analogous to CD. The control exhibited the greatest decrease in α‐tocopherol (from 27.65 mg/100 g on day 0 to 21.32 mg/100 g on day 180) and γ‐tocopherol (from 21.91 mg/100 g on day 0 to 14.99 mg/100 g on day 180). 3‐Methylpyridine and 2,5‐dimethylpyrazine decreased with storage time only for the control, which had the highest increase in oxidized flavor (from 0 on day 0 to 13.30 on day 180), cardboard (from 7.67 on day 0 to 15.23 on day 180), and astringency. The lowest decreases in roasted peanutty scores were seen in coated samples. DPF coatings delayed roasted peanuts oxidation, enhancing their sensory properties and shelf life compared with the control sample. Practical Application Defatted peanut flour (DPF) is a byproduct obtained during peanut oil extraction and is a possible material for edible film preparation. This strategy adds value to the peanut industry by transforming a by‐product into a material with the potential to develop biodegradable and economical films. The application of this DPF‐based edible coating on the surface of roasted peanuts may have contributed to extent product's shelf life, allowing for coated products to be packaged in lower barrier and less expensive materials. Use of peanut material to coat peanuts avoids the risk of allergen protein cross contamination, which would be highly valuable for the food industry.

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Section: Resultscontrasting

confidence: 96%

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

Martín

Riveros

Paredes

et al. 2019

Journal of Food Science

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“…The relative percentage of the oil constituents was expressed as percentage by peak area normalization. Identification of components of the essential oil was based on their retention indices, relative to a homologous series of n-alkane (C 8 -C 20 ) on the VF-5 capillary column under the same operating conditions and computer matching with the GC-MS spectra from the Wiley 6.0 MS data and literature data [15][16] .…”

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confidence: 99%

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2017

IJPSR

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“…Recently, there has been growing interest in the area of research on natural compounds of plants displaying antioxidant, antimicrobial, and pharmaceutical activities which are used for humans and animals as food components or as specific pharmaceutics (1,2). Today demands for less use of synthetic drugs and food preservatives/additives have increased around the world.…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Antimicrobial Activity of Essential Oils of Ballota nigra Subsp. kurdica From Iran

Majdi

Dastan

Maroofi³

2016

Jundishapur J Nat Pharm Prod

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Background: Medicinal plants have been considered a good source for finding new pharmaceutical chemicals, and identification of chemical composition is the first step towards uncovering the nature of bioactive compounds. Objectives: The aim of this study was to analyze the composition of the essential oil of Ballota nigra subsp. kurdica from Iran for the first time and to test its in vitro antibacterial activity against some bacteria. Methods: The flowers of Ballota nigra subsp. kurdica were subjected to a Clevenger extractor for essential oil extraction, and gas chromatography mass spectrometry analysis was performed for its analysis. Staphylococcus aureus, Escherichia coli, Enterococcus faecalis, Bacillus subtilis, Klebsiella pneumonia and Pseudomonas aeruginosa bacteria were used to test antibacterial activity of the essential oil using the disk diffusion method. Results: GC-MS analysis detected 22 components in the extracted essential oil which constituted more than 98% of total essential oil. The main compounds of the oil were caryophyllene oxide (39.43%), trans-caryophyllene (24.88%), germacrene D (7.64%), 1-undecene (4.20%), isoaromadendrene epoxide (3.25%), and tridecane-1 (2.81%). The essential oil showed moderate to high antimicrobial activity against all tested strains. Conclusions: The data of this study suggests that the essential oil of B. nigra subsp. kurdica could be considered a natural antimicrobial agent to preserve food and treat infections in the near future.

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Gas chromatography mass spectrometry analysis and in vitro antibacterial activity of essential oil from Trigonella foenum-graecum

Cited by 31 publications

References 12 publications

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

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Chemical Composition and Antimicrobial Activity of Essential Oils of Ballota nigra Subsp. kurdica From Iran

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