Phytochemical and antimicrobial investigation of the leaves of five Egyptian mango cultivars and evaluation of their essential oils as preservatives materials
The sterols, hydrocarbons and fatty acids constituents of the leaves of five mango cultivars locally implanted in Egypt were identified. The effect of their essential oils (EOs) against food borne microorganisms was studied as preservative materials. The chemical constituents of the EOs isolated fro...
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| Veröffentlicht in: | Journal of food science and technology 2021-08, Vol.58 (8), p.3130-3142 |
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| creator | Ouf, Salama A. Galal, Alaaeldin M. F. Ibrahim, Heba S. Hassan, Amal Z. Mekhael, Maged K. G. El-Yasergy, Khaled F. El-Ghany, Mohamed N. Abd Rizk, Mohamed A. Hanna, Atef G. |
| description | The sterols, hydrocarbons and fatty acids constituents of the leaves of five mango cultivars locally implanted in Egypt were identified. The effect of their essential oils (EOs) against food borne microorganisms was studied as preservative materials. The chemical constituents of the EOs isolated from mango leaves were identified by Gas Chromatography–Mass spectrometry (GC–MS) technique. Trans-caryophyllene, α–humulene and α–elemene were identified as terpene hydrocarbons, while 4-hydroxy-4-methyl-2-pentanone as oxygenated compounds were recorded in all tested cultivars with variable amounts. Results showed that
Staphylococcus aureus
and
Escherichia coli
were the most sensitive microorganisms tested for Alphonso EOs. On the other hand,
Salmonella typhimrium
was found to be less susceptible to the EOs of the studied cultivars. The EOs of different mango cultivars induced a steady decrease in the activity of amylase, protease and lipase at the minimum inhibitory concentration (MIC). The treatment of the tested bacteria with the EOs of mango cultivars caused a steady loss in enterotoxins even when applied at the sub-MIC. Bacteria-inoculated apple juice treated with minimum bactericidal concentration of Alphonso oil was free from the bacteria after 5 days of incubation at 25 °C. Eighteeen volatile compounds were found to reduce the activity of the amylase enzyme and the most active was cedrelanol (−7.6 kcal mol
−1
) followed by alpha-eudesmol (−7.3 kcal mol
−1
) and humulene oxide (−7 kcal mol
−1
). The binding mode of both of cedrelanol and alpha-eudesmol with amylase enzyme was illustrated. |
| doi_str_mv | 10.1007/s13197-020-04816-5 |
| format | Article |
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Staphylococcus aureus
and
Escherichia coli
were the most sensitive microorganisms tested for Alphonso EOs. On the other hand,
Salmonella typhimrium
was found to be less susceptible to the EOs of the studied cultivars. The EOs of different mango cultivars induced a steady decrease in the activity of amylase, protease and lipase at the minimum inhibitory concentration (MIC). The treatment of the tested bacteria with the EOs of mango cultivars caused a steady loss in enterotoxins even when applied at the sub-MIC. Bacteria-inoculated apple juice treated with minimum bactericidal concentration of Alphonso oil was free from the bacteria after 5 days of incubation at 25 °C. Eighteeen volatile compounds were found to reduce the activity of the amylase enzyme and the most active was cedrelanol (−7.6 kcal mol
−1
) followed by alpha-eudesmol (−7.3 kcal mol
−1
) and humulene oxide (−7 kcal mol
−1
). The binding mode of both of cedrelanol and alpha-eudesmol with amylase enzyme was illustrated.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-020-04816-5</identifier><identifier>PMID: 34294975</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Amylases ; Antiinfectives and antibacterials ; Bacteria ; Caryophyllene ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Constituents ; Cultivars ; E coli ; Enterotoxins ; Enzymes ; Essential oils ; Eudesmol ; Fatty acids ; Food Science ; Fruit juices ; Gas chromatography ; Humulene ; Hydrocarbons ; Mangoes ; Mass spectrometry ; Mass spectroscopy ; Microorganisms ; Minimum inhibitory concentration ; Nutrition ; Oils & fats ; Original ; Original Article ; Pentanone ; Preservatives ; Salmonella ; Sterols ; Volatile compounds</subject><ispartof>Journal of food science and technology, 2021-08, Vol.58 (8), p.3130-3142</ispartof><rights>Association of Food Scientists & Technologists (India) 2020</rights><rights>Association of Food Scientists & Technologists (India) 2020.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c474t-c71db8b5c91ffdfe1c2c24c671e744ae5aa2c59f9dec52688398181271950af93</citedby><cites>FETCH-LOGICAL-c474t-c71db8b5c91ffdfe1c2c24c671e744ae5aa2c59f9dec52688398181271950af93</cites><orcidid>0000-0001-6786-2703</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8249502/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8249502/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,41488,42557,51319,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/34294975$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ouf, Salama A.</creatorcontrib><creatorcontrib>Galal, Alaaeldin M. F.</creatorcontrib><creatorcontrib>Ibrahim, Heba S.</creatorcontrib><creatorcontrib>Hassan, Amal Z.</creatorcontrib><creatorcontrib>Mekhael, Maged K. G.</creatorcontrib><creatorcontrib>El-Yasergy, Khaled F.</creatorcontrib><creatorcontrib>El-Ghany, Mohamed N. Abd</creatorcontrib><creatorcontrib>Rizk, Mohamed A.</creatorcontrib><creatorcontrib>Hanna, Atef G.</creatorcontrib><title>Phytochemical and antimicrobial investigation of the leaves of five Egyptian mango cultivars and evaluation of their essential oils as preservatives materials</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>The sterols, hydrocarbons and fatty acids constituents of the leaves of five mango cultivars locally implanted in Egypt were identified. The effect of their essential oils (EOs) against food borne microorganisms was studied as preservative materials. The chemical constituents of the EOs isolated from mango leaves were identified by Gas Chromatography–Mass spectrometry (GC–MS) technique. Trans-caryophyllene, α–humulene and α–elemene were identified as terpene hydrocarbons, while 4-hydroxy-4-methyl-2-pentanone as oxygenated compounds were recorded in all tested cultivars with variable amounts. Results showed that
Staphylococcus aureus
and
Escherichia coli
were the most sensitive microorganisms tested for Alphonso EOs. On the other hand,
Salmonella typhimrium
was found to be less susceptible to the EOs of the studied cultivars. The EOs of different mango cultivars induced a steady decrease in the activity of amylase, protease and lipase at the minimum inhibitory concentration (MIC). The treatment of the tested bacteria with the EOs of mango cultivars caused a steady loss in enterotoxins even when applied at the sub-MIC. Bacteria-inoculated apple juice treated with minimum bactericidal concentration of Alphonso oil was free from the bacteria after 5 days of incubation at 25 °C. Eighteeen volatile compounds were found to reduce the activity of the amylase enzyme and the most active was cedrelanol (−7.6 kcal mol
−1
) followed by alpha-eudesmol (−7.3 kcal mol
−1
) and humulene oxide (−7 kcal mol
−1
). The binding mode of both of cedrelanol and alpha-eudesmol with amylase enzyme was illustrated.</description><subject>Amylases</subject><subject>Antiinfectives and antibacterials</subject><subject>Bacteria</subject><subject>Caryophyllene</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Constituents</subject><subject>Cultivars</subject><subject>E coli</subject><subject>Enterotoxins</subject><subject>Enzymes</subject><subject>Essential oils</subject><subject>Eudesmol</subject><subject>Fatty acids</subject><subject>Food Science</subject><subject>Fruit juices</subject><subject>Gas chromatography</subject><subject>Humulene</subject><subject>Hydrocarbons</subject><subject>Mangoes</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Microorganisms</subject><subject>Minimum inhibitory concentration</subject><subject>Nutrition</subject><subject>Oils & fats</subject><subject>Original</subject><subject>Original Article</subject><subject>Pentanone</subject><subject>Preservatives</subject><subject>Salmonella</subject><subject>Sterols</subject><subject>Volatile compounds</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9ksFu3CAQQFHVqonS_EAPFVIvvTgFDIu5VKqitI0UKT00Z8TisZfINlvAlvZn8q2dzSZp2kOQLAzzeAwwhLzn7Iwzpj9nXnOjKyZYxWTDV5V6RY6Z0apqJBOv8Z8JUXGu1BE5zfmWYauFbgR7S45qKYxE9pjc_dzsSvQbGIN3A3VTi18JOEpxHXAmTAvkEnpXQpxo7GjZAB3A4ex-1IUF6EW_25bgJjq6qY_Uz0MJi0v5XgeLG-bnq0OikDPgLqiPYUAs022CDGlBbi8eXYGE4fyOvOmwg9OH_oTcfLv4df6jurr-fnn-9aryUstSec3bdbNW3vCuazvgXngh_Upz0FI6UM4Jr0xnWvBKrJqmNg1vuNDcKOY6U5-QLwfvdl6P0HrMLrnBblMYXdrZ6IL9NzKFje3jYhshUSFQ8OlBkOLvGW_MjiF7GAY3QZyzFUopzowSCtGP_6G3cU4THg8pqTlmzTRS4kDhQ-ScoHtKhjO7rwB7qACLFWDvK8Du1R-eH-NpyeN7I1AfgIyhqYf0d-8XtH8A8TvA2Q</recordid><startdate>20210801</startdate><enddate>20210801</enddate><creator>Ouf, Salama A.</creator><creator>Galal, Alaaeldin M. F.</creator><creator>Ibrahim, Heba S.</creator><creator>Hassan, Amal Z.</creator><creator>Mekhael, Maged K. G.</creator><creator>El-Yasergy, Khaled F.</creator><creator>El-Ghany, Mohamed N. 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F. ; Ibrahim, Heba S. ; Hassan, Amal Z. ; Mekhael, Maged K. G. ; El-Yasergy, Khaled F. ; El-Ghany, Mohamed N. Abd ; Rizk, Mohamed A. ; Hanna, Atef G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c474t-c71db8b5c91ffdfe1c2c24c671e744ae5aa2c59f9dec52688398181271950af93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Amylases</topic><topic>Antiinfectives and antibacterials</topic><topic>Bacteria</topic><topic>Caryophyllene</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Constituents</topic><topic>Cultivars</topic><topic>E coli</topic><topic>Enterotoxins</topic><topic>Enzymes</topic><topic>Essential oils</topic><topic>Eudesmol</topic><topic>Fatty acids</topic><topic>Food Science</topic><topic>Fruit juices</topic><topic>Gas chromatography</topic><topic>Humulene</topic><topic>Hydrocarbons</topic><topic>Mangoes</topic><topic>Mass spectrometry</topic><topic>Mass spectroscopy</topic><topic>Microorganisms</topic><topic>Minimum inhibitory concentration</topic><topic>Nutrition</topic><topic>Oils & fats</topic><topic>Original</topic><topic>Original Article</topic><topic>Pentanone</topic><topic>Preservatives</topic><topic>Salmonella</topic><topic>Sterols</topic><topic>Volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ouf, Salama A.</creatorcontrib><creatorcontrib>Galal, Alaaeldin M. F.</creatorcontrib><creatorcontrib>Ibrahim, Heba S.</creatorcontrib><creatorcontrib>Hassan, Amal Z.</creatorcontrib><creatorcontrib>Mekhael, Maged K. G.</creatorcontrib><creatorcontrib>El-Yasergy, Khaled F.</creatorcontrib><creatorcontrib>El-Ghany, Mohamed N. Abd</creatorcontrib><creatorcontrib>Rizk, Mohamed A.</creatorcontrib><creatorcontrib>Hanna, Atef G.</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Access via ABI/INFORM (ProQuest)</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ouf, Salama A.</au><au>Galal, Alaaeldin M. F.</au><au>Ibrahim, Heba S.</au><au>Hassan, Amal Z.</au><au>Mekhael, Maged K. G.</au><au>El-Yasergy, Khaled F.</au><au>El-Ghany, Mohamed N. Abd</au><au>Rizk, Mohamed A.</au><au>Hanna, Atef G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Phytochemical and antimicrobial investigation of the leaves of five Egyptian mango cultivars and evaluation of their essential oils as preservatives materials</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2021-08-01</date><risdate>2021</risdate><volume>58</volume><issue>8</issue><spage>3130</spage><epage>3142</epage><pages>3130-3142</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>The sterols, hydrocarbons and fatty acids constituents of the leaves of five mango cultivars locally implanted in Egypt were identified. The effect of their essential oils (EOs) against food borne microorganisms was studied as preservative materials. The chemical constituents of the EOs isolated from mango leaves were identified by Gas Chromatography–Mass spectrometry (GC–MS) technique. Trans-caryophyllene, α–humulene and α–elemene were identified as terpene hydrocarbons, while 4-hydroxy-4-methyl-2-pentanone as oxygenated compounds were recorded in all tested cultivars with variable amounts. Results showed that
Staphylococcus aureus
and
Escherichia coli
were the most sensitive microorganisms tested for Alphonso EOs. On the other hand,
Salmonella typhimrium
was found to be less susceptible to the EOs of the studied cultivars. The EOs of different mango cultivars induced a steady decrease in the activity of amylase, protease and lipase at the minimum inhibitory concentration (MIC). The treatment of the tested bacteria with the EOs of mango cultivars caused a steady loss in enterotoxins even when applied at the sub-MIC. Bacteria-inoculated apple juice treated with minimum bactericidal concentration of Alphonso oil was free from the bacteria after 5 days of incubation at 25 °C. Eighteeen volatile compounds were found to reduce the activity of the amylase enzyme and the most active was cedrelanol (−7.6 kcal mol
−1
) followed by alpha-eudesmol (−7.3 kcal mol
−1
) and humulene oxide (−7 kcal mol
−1
). The binding mode of both of cedrelanol and alpha-eudesmol with amylase enzyme was illustrated.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>34294975</pmid><doi>10.1007/s13197-020-04816-5</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0001-6786-2703</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food science and technology, 2021-08, Vol.58 (8), p.3130-3142 |
| issn | 0022-1155 0975-8402 |
| language | eng |
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| source | EZB-FREE-00999 freely available EZB journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Amylases Antiinfectives and antibacterials Bacteria Caryophyllene Chemistry Chemistry and Materials Science Chemistry/Food Science Constituents Cultivars E coli Enterotoxins Enzymes Essential oils Eudesmol Fatty acids Food Science Fruit juices Gas chromatography Humulene Hydrocarbons Mangoes Mass spectrometry Mass spectroscopy Microorganisms Minimum inhibitory concentration Nutrition Oils & fats Original Original Article Pentanone Preservatives Salmonella Sterols Volatile compounds |
| title | Phytochemical and antimicrobial investigation of the leaves of five Egyptian mango cultivars and evaluation of their essential oils as preservatives materials |
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