Al-Hashimi Alaa G, Ammar Altemimi B, G Lakshmanan, Cacciola Francesco, Lakhssassi Naoufal
Food Science Department, College of Agriculture, University of Basrah, Basrah 61004, Iraq.
Central Research Laboratory, Meenakshi Academy of Higher Education and Research, Chennai 600078, India.
Foods. 2020 Feb 13;9(2):184. doi: 10.3390/foods9020184.
Medicinal plants contain various secondary metabolites. The present study analyzed the essential oil of buds from clove (Syzygium aromaticum L.; Family: Myrtaceae) using gas chromatography-mass spectrometry (GC-MS). GC-MS analysis showed the presence of six major phytoconstituents, such as eugenol (66.01%), caryophyllene (19.88%), caryophyllene oxide (5.80%), phenol, 2-methoxy-4-(2-propenyl)-acetate (4.55%), and humulene (3.75%). The effect of clove essential oils (CEO) at 0%, 1%, 2%, and 3% (/) on the mechanical and barrier properties of starch films was evaluated. The tensile strength (TS) and elongation (E) of films with clove essential oil were 6.25 ± 0.03 MPa and 5.67% ± 0.08%, respectively. The antioxidant activity of the films significantly increased the millet starch film and presented the lowest antioxidant activity (0.3%) at a 30 minute incubation for the control sample, while increasing CEO fraction in the starch film lead to an increase in antioxidant activity, and the 3% CEO combined film presented the highest antioxidant activity (15.96%) at 90 min incubation. This finding could be explained by the incorporation of clove oil containing antioxidant properties that significantly increased with the incorporation of CEO ( < 0.05). A zone of inhibition ranging from 16 to 27 mm in diameter was obtained when using a concentration of CEO ranging from 1% to 3%. We also observed the presence of an antimicrobial activity on several tested microorganism including , , , , and . Thus, the current study reveals the possibility of using a millet starch edible film as a preservation method.
药用植物含有多种次生代谢产物。本研究采用气相色谱 - 质谱联用（GC - MS）法分析了丁香（Syzygium aromaticum L.；桃金娘科）芽的精油。GC - MS分析表明存在六种主要植物成分，如丁香酚（66.01%）、石竹烯（19.88%）、石竹烯氧化物（5.80%）、苯酚、2 - 甲氧基 - 4 - （2 - 丙烯基） - 乙酸酯（4.55%）和葎草烯（3.75%）。评估了0%、1%、2%和3%（/）的丁香精油（CEO）对淀粉膜机械性能和阻隔性能的影响。含丁香精油的薄膜的拉伸强度（TS）和伸长率（E）分别为6.25±0.03 MPa和5.67%±0.08%。薄膜的抗氧化活性显著提高了小米淀粉膜，对照样品在孵育30分钟时呈现最低的抗氧化活性（0.3%），而淀粉膜中CEO比例的增加导致抗氧化活性增加，3% CEO复合膜在孵育90分钟时呈现最高的抗氧化活性（15.96%）。这一发现可以通过含有抗氧化特性的丁香精油的掺入来解释，其随着CEO的掺入而显著增加（<0.05）。当使用浓度为1%至3%的CEO时，获得了直径为16至27毫米的抑菌圈。我们还观察到对几种受试微生物包括 、 、 、 和 存在抗菌活性。因此，当前研究揭示了使用小米淀粉可食用膜作为一种保鲜方法的可能性。
