Commiphora myrrha (Nees) Engl. extracts: evaluation of antioxidant and antiproliferative activity and their ability to reduce microbial growth on fresh-cut salad

被引：11

作者：

Boffa, Luisa ^{[1
]}

Binello, Arianna ^{[1
]}

Boscaro, Valentina ^{[1
]}

Gallicchio, Margherita ^{[1
]}

Amisano, Gabriella ^{[2
]}

Fornasero, Stefania ^{[2
]}

Cravotto, Giancarlo ^{[1
]}

机构：

[1] Univ Turin, Dipartimento Sci & Tecnol Farm, Via P Giuria 9, I-10125 Turin, Italy

[2] Univ Turin, Dipartimento Sci Sanita Publ & Pediat, Pza Polonia 94, I-10126 Turin, Italy

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2016年 / 51卷 / 03期

关键词：

Antimicrobial activity; antiproliferative activity; fresh-cut salad shelf life; microwave-assisted hydrodistillation; Myrrh; ESSENTIAL OILS; CHEMICAL-COMPOSITION; HYDRODISTILLATION; SESQUITERPENES; ANTIMICROBIALS; ANTIBACTERIAL; SAFETY; MOLMOL;

D O I：

10.1111/ijfs.13018

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

With the aim to develop natural preservatives displaying also chemopreventive activity, different Commiphora myrrha (Nees) Engl. extracts were studied. Myrrh essential oils, obtained by steam distillation and microwave-assisted hydrodistillation, and several other extracts, obtained by sequential procedures with petroleum ether (PE), ethanol, ethyl acetate and butanol, have been screened for their antioxidant (DPPH<bold> scavenging assay</bold>) and antiproliferative activity (on both nontumour and colon cancer cell lines) without previous purification. Considering that the colon cancer cell lines were more sensitive to PE and ethanol extracts, the latter of which showed the highest antioxidant activity (EC50=0.160 +/- 0.008mgmL(-1)), both have been selected for further antibacterial/antifungal activity tests using an antimicrobial diffusion test and a growth inhibition test on salads. Results showed that the ethanol extract possessed the higher antibacterial and antifungal activity. Compared to untreated product, fresh-cut salads treated with these two myrrh extracts displayed a significant lower bacterial growth. Although further investigation is required, these promising results offer hints as how to improve the shelf life of fresh-cut salad.

引用

页码：625 / 632

页数：8