Unveiling Antimicrobial and Antioxidant Compositional Differences between Dukkah and Za’atar via SPME-GCMS and HPLC-DAD

Abstract

Interest in plant-based diets has been on the rise in recent years owing to the potential health benefits of their individual components and the notion that plant-based diets might reduce the incidence of several diseases. Egyptian dukkah and Syrian za’atar are two of the most historic and famous Middle Eastern herbal blends used for their anti-inflammatory, hypolipidemic, and antidiabetic effects. Headspace SPME-GCMS and HPLC-DAD were adopted for characterizing the aroma profile and phenolic compounds of both herbal blends, respectively. Further, vapor-phase minimum inhibitory concentration was employed for assessing each blend’s antibacterial potential, while their antioxidant potential was estimated via in vitro antioxidant assays. SPME headspace analysis indicated the abundance of ethers and monoterpene hydrocarbons, while HPLC revealed the presence of several phenolics including rosmarinic acid, ferulic acid, and rutin. Biological investigations affirmed that vapor-phase of the tested blends exhibited antibacterial activities against Gram-positive and Gram-negative pathogens, while the antioxidant potential of the blends was investigated and expressed as Trolox (125.15 ± 5.92 to 337.26 ± 13.84 μM T eq/mg) and EDTA (18.08 ± 1.62 to 51.69 41 ± 5.33 μM EDTA eq/mg) equivalent. The presented study offers the first insight into the chemical profile and biological activities of both dukkah and za’atar.

Assessment of metabolome diversity in black and white pepper in response to autoclaving using MS- and NMR-based metabolomics and in relation to its remote and direct antimicrobial effects against food-borne pathogens

“…Another advantage for using VP-MIC lies in its ability to use the solid intact herb to assess its suitability be used as food preservative. 25 The VP-MIC was examined for the remote inhibition effect of pepper against different resistant bacterial cultures reported to be food borne (Fig. S13A and B † ).…”

“…The VP-MIC of ground black and white pepper was performed using airtight box method modified by Sedeek et al (2022). 25 Briefly, a volume of 15 mL of sterile Mueller–Hinton agar (MHA) was poured in a 10 cm diameter pre-sterilized glass Petri dish. After solidification, MHA surface was inoculated by spotting 10 μL of each of the 9 tested culture suspensions with bacterial counts pre-adjusted to 10 6 CFU mL −1 .…”

Controlling the Evolution of Selective Vancomycin Resistance through Successful Ophthalmic Eye-Drop Preparation of Vancomycin-Loaded Nanoliposomes Using the Active-Loading Method

“…The antibacterial activities of vancomycin solution, vancomycin-loaded liposomes, and blank liposomes were determined against the following bacterial strains: methicillin-resistant Staphylococcus aureus (MRSA USA300), vancomycin-intermediate-resistant Staphylococcus aureus (hVISA OP933674), Staphylococcus epidermidis ATCC 35984, and Staphylococcus epidermidis ATCC 12228 [ 54 ]. The broth-microdilution method was used according to the guidelines of the Clinical and Laboratory Standards Institute to determine the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) [ 55 , 56 ].…”