Nikolić Miloš, Stojković Dejan, Glamočlija Jasmina, Ćirić Ana, Marković Tatjana, Smiljković Marija, Soković Marina
Institute for Biological Research "Siniša Stanković", University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia.
Institute for Medicinal Plant Research "Josif Pančić", Tadeuša Košćuška 2, 11000 Belgrade, Serbia.
J Food Sci Technol. 2015 Oct;52(10):6565-73. doi: 10.1007/s13197-015-1792-5. Epub 2015 Mar 11.
Black and green pepper essential oils were used in this study in order to determine the chemical composition, in vitro antimicrobial activity against food spoilage microorganisms and in situ oils effect on food microorganism, after incorporation in chicken soup, by suggested methodology for calculation of Growth inhibition concentrations (GIC50). Chemical analysis revealed a total of 34 components. The major constituent of black pepper oil was trans-caryophyllene (30.33 %), followed by limonene (12.12 %), while β-pinene (24.42 %), δ(3)-carene (19.72 %), limonene (18.73 %) and α-pinene (10.39 %) were dominant compounds in green pepper oil. Antimicrobial activity was determined by microdilution technique and minimal inhibitory (MIC) and minimal bactericidal/fungicidal concentrations (MBC/MFC) were determined. Green pepper oil showed stronger antibacterial and antifungal activity (MIC 0.50-1.87; MBC 0.63-2.5 mg/ml; MIC 0.07-0.16; MFC 0.13-1.25 mg/ml) against black pepper oil (MIC 0.07-3.75; MBC 0.60-10.00 mg/ml; MIC 0.63-5.00; MFC 1.25-10.00 mg/ml. Oils successfully inhibited the growth of S. aureus in chicken soup in a dose dependent manner. GIC50 values were calculated after 24, 48 and 72 h and were in range of 0.156-0.689 mg/ml. The 50 % inhibitory concentrations (IC50) of EOs were 36.84 and 38.77 mg/ml with in 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay respectively. The obtained results revealed that black and green pepper volatiles are efficient in controlling the growth of known food-spoilage microorganisms.
本研究使用了黑胡椒和青椒精油，以通过建议的生长抑制浓度（GIC50）计算方法，确定其化学成分、对食品腐败微生物的体外抗菌活性以及掺入鸡汤后对食品微生物的原位油效应。化学分析共鉴定出34种成分。黑胡椒油的主要成分是反式石竹烯（30.33%），其次是柠檬烯（12.12%），而青椒油中的主要成分是β-蒎烯（24.42%）、δ(3)-蒈烯（19.72%）、柠檬烯（18.73%）和α-蒎烯（10.39%）。采用微量稀释技术测定抗菌活性，并确定最低抑菌浓度（MIC）和最低杀菌/杀真菌浓度（MBC/MFC）。青椒油对黑胡椒油（MIC 0.07 - 3.75；MBC 0.60 - 10.00 mg/ml；MIC 0.63 - 5.00；MFC 1.25 - 10.00 mg/ml）表现出更强的抗菌和抗真菌活性（MIC 0.50 - 1.87；MBC 0.63 - 2.5 mg/ml；MIC 0.07 - 0.16；MFC 0.13 - 1.25 mg/ml）。精油以剂量依赖的方式成功抑制了鸡汤中金黄色葡萄球菌的生长。在24、48和72小时后计算GIC50值，范围为0.156 - 0.689 mg/ml。在2,2-二苯基-1-苦基肼（DPPH）测定中，精油的50%抑制浓度（IC50）分别为36.84和38.77 mg/ml。所得结果表明，黑胡椒和青椒挥发物在控制已知食品腐败微生物的生长方面是有效的。
