Activity of essential oil and phenolic acid extracts of pepperfruit (Dennetia tripetala G. Barker; Anonaceae) against some food-borne microorganisms
A previous report showed that the essential oil and phenolic acid extracts of pepperfruit (Dennetia tripetala) inhibited the growth of tomato-rot fungi. The study was subsequently extended to other food-borne microorganisms (Staphylococcus aureus, Salmonella sp. Pseudomonas aeruginosa., Proteus sp.,...
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| Veröffentlicht in: | African journal of biotechnology 2005-03, Vol.4 (3), p.258-261 |
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| creator | Ejechi, BO Akpomedaye, DE |
| description | A previous report showed that the essential oil and phenolic acid extracts of pepperfruit (Dennetia tripetala) inhibited the growth of tomato-rot fungi. The study was subsequently extended to other food-borne microorganisms (Staphylococcus aureus, Salmonella sp. Pseudomonas aeruginosa., Proteus sp., Escherichia coli., Enterococcus faecalis., Serratia sp., Bacillus sp., Clostridium sp., Penicillium sp., Aspergillus flavus) isolated from food products. All the isolates were susceptible to the extracts with a minimum inhibitory concentration (MIC) range of 1.0-4.0 mg/ml. The essential oil inhibited the food-borne organisms better (MIC: 1.0-2.5) than the phenolic acid (MIC: 1.5-4.0). The challenge organisms in fresh, boiled or roasted beef, treated with the extracts were either not detected, declined significantly in number (p0.05) after 7 days. A role for pepperfruit extracts in natural food protection is further indicated. |
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The essential oil inhibited the food-borne organisms better (MIC: 1.0-2.5) than the phenolic acid (MIC: 1.5-4.0). The challenge organisms in fresh, boiled or roasted beef, treated with the extracts were either not detected, declined significantly in number (p<0.05) or did not change significantly in population (p>0.05) after 7 days. 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The challenge organisms in fresh, boiled or roasted beef, treated with the extracts were either not detected, declined significantly in number (p<0.05) or did not change significantly in population (p>0.05) after 7 days. A role for pepperfruit extracts in natural food protection is further indicated.</description><subject>Aspergillus flavus</subject><subject>Bacillus</subject><subject>Clostridium</subject><subject>Enterococcus faecalis</subject><subject>Escherichia coli</subject><subject>Penicillium</subject><subject>Proteus</subject><subject>Pseudomonas aeruginosa</subject><subject>Salmonella</subject><subject>Serratia</subject><subject>Staphylococcus aureus</subject><issn>1684-5315</issn><issn>1684-5315</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNpNjLFOwzAURSMEEqXwD29CMAQ5TuK4YiqlFKRKLDBXL85zMTi2sV0E_8EHA4KB6Z7hnLtXTCohm7Ktq3b_Hx8WRyk9M8Zr3rBJ8TlX2byZ_AFeA6VELhu04I0FdAOEJ3LeGgWozAD0niOqnH7cQCFQ1HFnMpxdk3P0HUKOJlBGi7C6gCuMLxQvYe68Q0VI54BbNC5lSH4k0N4PZe-jIxiNit7HLTqTxnRcHGi0iU7-dlo83iwfFrfl-n51t5ivy1BJkcuh5V3DZM0V72VHWrOW1NB3amC10kJXnAlBJKklzrBTMy4YSdZjixXTjaqnxenvb4j-dUcpb0aTFFmLjvwubaqZZKwTTf0FssBnUw</recordid><startdate>20050301</startdate><enddate>20050301</enddate><creator>Ejechi, BO</creator><creator>Akpomedaye, DE</creator><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>20050301</creationdate><title>Activity of essential oil and phenolic acid extracts of pepperfruit (Dennetia tripetala G. 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The challenge organisms in fresh, boiled or roasted beef, treated with the extracts were either not detected, declined significantly in number (p<0.05) or did not change significantly in population (p>0.05) after 7 days. A role for pepperfruit extracts in natural food protection is further indicated.</abstract><tpages>4</tpages></addata></record> |
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| ispartof | African journal of biotechnology, 2005-03, Vol.4 (3), p.258-261 |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Free Full-Text Journals in Chemistry |
| subjects | Aspergillus flavus Bacillus Clostridium Enterococcus faecalis Escherichia coli Penicillium Proteus Pseudomonas aeruginosa Salmonella Serratia Staphylococcus aureus |
| title | Activity of essential oil and phenolic acid extracts of pepperfruit (Dennetia tripetala G. Barker; Anonaceae) against some food-borne microorganisms |
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