Dhifi Wissal, Jazi Sabrine, El Beyrouthy Marc, Sadaka Carmen, Mnif Wissem
LR17-ES03 Physiopathology, Food and Biomolecules Higher Institute of Biotechnology of Sidi Thabet Biotechpole Sidi Thabet Ariana Tunisia.
Faculty of Sciences of Bizerte University of Carthage Carthage Tunisia.
Food Sci Nutr. 2020 Mar 11;8(4):2076-2087. doi: 10.1002/fsn3.1497. eCollection 2020 Apr.
In this research, the chemical composition and biological properties of Tunisian (EO) flowers were investigated. The antibacterial effect of EO toward some bacteria was assessed, alone and in combination with nisin. The major components of EO were α-pinene, 1,8-cineol, limonene, and linalool. EO exhibited cytotoxicity toward HepG2 and MCF-7 cell lines. The microbiological data showed that Gram-positive bacteria were more susceptible to EO. EO had a bactericidal effect against . EO is able to prevent lipid oxidation, microbial development at noncytotoxic concentrations, when used alone or in combination with nisin. It can improve sensory attributes within acceptable limits and improve the conservation of shelf life of minced beef meat during the 4°C storage period. The most potent preservative effect was obtained with the mixture: 0.8% EO with 500 IU/g of nisin. This combination may be a good alternative for the development of natural preservatives.
在本研究中，对突尼斯（EO）花朵的化学成分和生物学特性进行了研究。评估了EO对某些细菌的抗菌作用，包括单独使用以及与乳链菌肽联合使用时的效果。EO的主要成分是α-蒎烯、1,8-桉叶素、柠檬烯和芳樟醇。EO对HepG2和MCF-7细胞系表现出细胞毒性。微生物学数据表明革兰氏阳性菌对EO更敏感。EO对……具有杀菌作用。EO在单独使用或与乳链菌肽联合使用时，在无细胞毒性浓度下能够防止脂质氧化和微生物生长。它可以在可接受的限度内改善感官特性，并在4°C储存期间改善碎牛肉的保质期。混合物0.8% EO与500 IU/g乳链菌肽具有最有效的防腐效果。这种组合可能是开发天然防腐剂的良好替代品。
