Benali Taoufiq, Habbadi Khaoula, Khabbach Abdelmajid, Marmouzi Ilias, Zengin Gokhan, Bouyahya Abdelhakim, Chamkhi Imane, Chtibi Houda, Aanniz Tarik, Achbani El Hassan, Hammani Khalil
Laboratory of Natural Resources and Environment, Polydisciplinary Faculty of Taza, Sidi Mohamed Ben Abdellah University of Fez, B.P. 1223 Taza-Gare, Taza, Morocco.
Laboratoire de recherche et de protection des plantes URPP-INRA-Meknès, 50000 Meknès, Morocco.
Foods. 2020 May 22;9(5):668. doi: 10.3390/foods9050668.
In order to discover new natural resources with biological properties, the chemical composition, the antioxidant and antimicrobial activities, and the potential use as food preservative of essential oils of Moroccan subsp. (AOEO) and (RMEO) were studied. Gas chromatography-mass spectrometry (GC-MS) analysis revealed the presence of 21 and 25 compounds in AOEO and RMEO, respectively. The results showed that the major compounds of AOEO are camphor (45.01%), bornyl acetate (15.07%), borneol (11.33%), -eudesmol (4.74%), camphene (3.58%), and 1.8-cineole (eucalyptol) (2.96%), whereas 2-undecanone (63.97%), camphor (3.82%) and cyclopropanecarboxylic acid (3.66%) were the main components of RMEO. The antioxidant activities were evaluated by diphenylpicrylhydraziyl radical (DPPH) and reducing power assays. The antimicrobial activities of essential oils were tested against bacterial strains and food contaminant yeast using agar disc diffusion and microdilution methods. A significant antimicrobial activity of AOEO was observed against , and , compared to RMEO. The efficacy of AOEO was also evaluated in model food systems (cabbage and barley) artificially inoculated during storage. The results found that the adding of a minimal inhibitory concentration (MIC) and 4× MIC were potent in decreasing the growth in food model systems. Our findings suggested that AOEO may be potentially used as an alternative food preservative.
为了发现具有生物特性的新自然资源，对摩洛哥亚种（AOEO）和（RMEO）精油的化学成分、抗氧化和抗菌活性以及作为食品防腐剂的潜在用途进行了研究。气相色谱 - 质谱联用（GC - MS）分析表明，AOEO和RMEO中分别存在21种和25种化合物。结果显示，AOEO的主要化合物为樟脑（45.01%）、乙酸龙脑酯（15.07%）、冰片（11.33%）、β - 桉叶油醇（4.74%）、莰烯（3.58%）和1,8 - 桉叶素（桉叶醇）（2.96%），而2 - 十一烷酮（63.97%）、樟脑（3.82%）和环丙烷羧酸（3.66%）是RMEO的主要成分。通过二苯基苦味酰基自由基（DPPH）和还原力测定评估抗氧化活性。使用琼脂平板扩散法和微量稀释法测试了精油对细菌菌株和食品污染酵母的抗菌活性。与RMEO相比，观察到AOEO对、和具有显著的抗菌活性。还在储存期间人工接种细菌的模型食品系统（卷心菜和大麦）中评估了AOEO的功效。结果发现，添加最低抑菌浓度（MIC）和4倍MIC可有效降低食品模型系统中的细菌生长。我们的研究结果表明，AOEO可能有潜力用作替代食品防腐剂。
