Chemical composition, antioxidative and antimicrobial activity of allspice (Pimenta dioica (L.) Merr.) essential oil and extract

Advanced Technologies Pub Date : 2020-01-01 DOI:10.5937/savteh2001027m

A. Milenković, J. Stanojević, Z. Stojanović-Radić, Milica G. Pejčić, D. Cvetković, J. Zvezdanović, L. Stanojević

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引用次数: 7

Abstract

Allspice (Pimenta dioica (L.) Merr.) fruit was used for the essential oil and ethanolic extract isolation in the present study. The essential oil was obtained by Clevenger-type hydrodistillation from allspice fructus with hydromodule 1:10 m/v during 180 minutes, while the ethanolic extract was obtained by reflux extraction at the boiling temperature with solvomodule 1:10 m/v during 120 minutes. The qualitative and quantitative composition of the essential oil was determined by GC/MS and GC/FID methods, respectively. The total phenolic and total flavonoid content in the extract was determined according to the Folin-Ciocalteu and aluminium chloride methods, respectively the antioxidant activity of allspice fructus essential oil and the extract was determined spectrophotometrically by DPPH assay and the antimicrobial activity using the microdilution method on the following microorganisms: two types of bacteria (Bacillus cereus, Salmonella spp.) and one yeast (Candida albicans), pairs of reference strains and their isolates. The obtained results proved the presence of 20 components in the essential oil, mainly oxygenated monoterpenes. The extract and essential oil have shown the best antioxidant activities after 20 and 60 minutes of incubation with EC50 values of 0.011 mg/cm³ and 0.023 mg/cm³, respectively. Both the essential oil and the extract have shown an inhibitory effect on all investigated microorganisms. Allspice ethanolic extract showed a better inhibitory effect on B. cereus and S. enterica (isolate and ATCC strains) than the essential oil. On the other side, allspice essential oil showed a better inhibitory effect on C. albicans strains. The results obtained indicate that both the essential oil and the extract isolated from allspice fructus are a good source of natural antioxidants and antimicrobial agents with potential applications in food and pharmaceutical industries as a safer alternative to the synthetic additives.

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多香果(Pimenta dioica (L.))的化学成分、抗氧化和抗菌活性)精油和提取物

多香果(Pimenta dioica, L.)本研究以山茱萸果实为原料进行精油和乙醇提取物的分离。以水模量1:10 m/v对多香果进行clevenger式加氢蒸馏180 min得到精油，以溶剂模量1:10 m/v在沸点温度下回流提取120 min得到乙醇提取物。采用GC/MS法和GC/FID法对挥发油进行定性和定量分析。采用Folin-Ciocalteu法和氯化铝法测定提取物中总酚和总黄酮含量，DPPH法测定多香果精油和提取物的抗氧化活性，微量稀释法测定多香果精油和提取物对以下微生物的抑菌活性:两种细菌(蜡样芽孢杆菌、沙门氏菌)和一种酵母菌(白色念珠菌)，对参考菌株及其分离株。结果表明，该精油中存在20种成分，主要为氧合单萜。提取液和精油的抗氧化活性在培养20 min和60 min时表现最佳，EC50值分别为0.011 mg/cm³和0.023 mg/cm³。精油和提取物对所研究的微生物均有抑制作用。多香果乙醇提取物对蜡样芽孢杆菌和肠链球菌(分离株和ATCC株)的抑制作用优于精油。多香果精油对白色念珠菌的抑制效果较好。结果表明，多香果精油和提取物是一种天然抗氧化剂和抗微生物剂，作为一种更安全的合成添加剂，在食品和制药工业中具有潜在的应用前景。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Advanced Technologies

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