Rammal Marwa, Kara Maya, Badran Adnan, Haidar Chaden, Zahreddine Hawraa, Bassal Hussein, Bechelany Mikhael, El-Dakdouki Mohammad H, Hijazi Akram
Department of Food and Technology Studies, Faculty of Agronomy, Lebanese University, Beirut P.O. Box 146404, Lebanon.
Department of Nutrition, University of Petra, Amman P.O. Box 961343, Jordan.
Foods. 2025 Apr 14;14(8):1347. doi: 10.3390/foods14081347.
This study examines the phytochemical composition, antioxidant, antifungal, and insecticidal properties of (Syrian oregano plant) and (Java citronella plant) extracts. Their potential applications in food preservation and pest control are explored based on their bioactive properties. The phytochemical screening indicated a rich presence of secondary metabolites in the extract. The hydrodistillation of plant leaves resulted in an extraction yield of 4.3% Syrian oregano essential oil. The major component of the essential oil was carvacrol (79.30%). The Syrian oregano ethanolic extract contained 110.674 ± 1.842 mg GAE/g total phenols and 52.57 ± 0.086 mg RE/g total flavonoids, and exhibited a high antioxidant activity with a half-maximal inhibitory concentration (IC) equal to 168.28 μg/mL. Flatbread was prepared with additions of Syrian oregano and Java citronella powders, followed by analysis of moisture content, visual appearance, and sensory characteristics. The results showed that the powders of Syrian oregano and Java citronella have promising food preservative effects. These findings were supported by a significant decrease in fungal growth in several samples and a shelf life extension of one day. The inclusion of a 2% mixture of Syrian oregano and Java citronella powder in the flatbread resulted in the sample receiving the highest overall acceptability mark from consumers, while also extending its shelf life. To assess the insecticidal activity, weevils ( L.) were exposed to Syrian oregano and Java citronella essential oils. The insecticidal activity was at its peak when Syrian oregano and Java citronella essential oils were combined resulting in 7% lethal dose (LD) towards grain weevils. Future research should focus on optimizing extraction methods, evaluating long-term storage effects, and assessing the broader applicability of these extracts in various food products and agricultural settings.
本研究考察了叙利亚牛至植物和爪哇香茅植物提取物的植物化学成分、抗氧化、抗真菌及杀虫特性。基于其生物活性特性，探讨了它们在食品保鲜和害虫防治中的潜在应用。植物化学筛选表明提取物中富含次生代谢产物。植物叶片水蒸馏得到叙利亚牛至精油的提取率为4.3%。精油的主要成分是香芹酚（79.30%）。叙利亚牛至乙醇提取物含有110.674±1.842毫克没食子酸当量/克总酚和52.57±0.086毫克芦丁当量/克总黄酮，并表现出高抗氧化活性，其半数抑制浓度（IC）等于168.28微克/毫升。在制作薄饼时添加叙利亚牛至和爪哇香茅粉末，随后分析其水分含量、外观和感官特性。结果表明，叙利亚牛至和爪哇香茅粉末具有良好的食品保鲜效果。几个样品中的真菌生长显著减少以及保质期延长一天支持了这些发现。在薄饼中加入2%的叙利亚牛至和爪哇香茅粉末混合物，使该样品获得了消费者的最高总体可接受评分，同时也延长了其保质期。为评估杀虫活性，将谷象暴露于叙利亚牛至和爪哇香茅精油中。当叙利亚牛至和爪哇香茅精油混合时，杀虫活性达到峰值，对谷象的致死剂量（LD）为7%。未来的研究应侧重于优化提取方法、评估长期储存效果以及评估这些提取物在各种食品和农业环境中的更广泛适用性。
