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Composition, antibacterial and antioxidant activities of Pimpinella saxifraga essential oil and application to cheese preservation as coating additive
- Ksouda, Ghada, Sellimi, Sabrine, Merlier, Franck, Falcimaigne-cordin, Aude, Thomasset, Brigitte, Nasri, Moncef, Hajji, Mohamed
- Food chemistry 2019 v.288 pp. 47-56
- 2,2-diphenyl-1-picrylhydrazyl, DNA, Gram-negative bacteria, Pimpinella, Saxifraga, acute toxicity, alpha-tocopherol, animal models, antibacterial properties, antioxidant activity, beta-carotene, bleaching, cheeses, coatings, cold storage, color, essential oils, flavor, inhibitory concentration 50, lethal dose 50, median effective concentration, oxidative stability, pH, sodium alginate, weight loss
- The effect of Pimpinella saxifraga essential oil (PSEO) addition (1–3%) in sodium alginate coating on the bacterial and oxidative stability of cheese was studied during refrigerated storage. The GC–HRMS analysis of PSEO showed that anethole, pseudoisoeugenol and p-anisaldehyde were the main components. The PSEO exhibited strong in vitro DPPH radical scavenging activity (IC50 = 6.81 µg/mL), β-carotene bleaching inhibition (IC50 = 206 µg/mL), ferric reducing power (EC50 = 35.20 µg/mL), total antioxidant activity (213.96 ± 11.12 µmol/mL α-tocopherol equivalent) and notable DNA protection potential. Additionally, PSEO displayed potent antibacterial activity against 3 Gram-positive and 3 Gram-negative bacteria (MICs = 0.78–3.12 mg/mL). The acute toxicity of PSEO was determined using mice model (LD50 = 976.2 mg/kg). The enrichment of sodium alginate coating with PSEO, particularly at 3%, improved cheese preservation by reducing the weight loss, preserving the pH and color and enhancing oxidative and bacterial stability without unpleased flavor for consumers.