Antimicrobial and antioxidant potentials of essential oil and acetone extract of Myristica fragrans Houtt. (aril part)

Autores
Singh, Gurdip; Marimuthu, P.; De Heluani, Carola S.; Catalan, Cesar Atilio Nazareno
Año de publicación
2005
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The antifungal, antibacterial, and antioxidant potentials of essential oil and acetone extract were carried out by different techniques. In poison food medium method, the essential oil showed complete zones of inhibition against Fusarium graminearum at the all tested doses. For other tested fungi and bacteria, they gave good to moderate zone inhibition. The antioxidant activity was evaluated by measuring peroxide, thiobarbituric acid and total carbonyl values of rapeseed oil at fixed time intervals. Both the extract and essential oil showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). In addition, their inhibitory action in linoleic acid system was studied by monitoring peroxide concentration in emulsion during incubation. The results were well correlated with above values. Their radical scavenging capacity was carried out on 2,2′-diphenyl-1-picrylhydracyl (DPPH) radicalm, and they showed strong scavenging activity in comparison with synthetic antioxidants. Their reducing power was also determined, which also proved strong antioxidant capacity of essential oil and extract. Gas chromatographic-mass spectroscopy studies on essential oil resulted in the identification of 49 components representing 96.49% of the total amount, and the major component was sabinene (20.22%), followed by terpinen-4-ol (12.08%), safrole (10.32%), α-pinene (9.7%), β-phellandrene (6.56%), and γ-terpinene (5.93%). The acetone extract showed the presence of 23 components representing 71.66% of the total amount. The major components were isocroweacin (18.92%), elemicin (17.68%), methoxyeugenol (8.13%), linoleic acid (4.12%), dehydrodiisoeugenol (4.06%), palmitic acid (2.8%), and trans-isoeugenol (2.76%). © 2005 Institute of Food Technologists.
Fil: Singh, Gurdip. Deen Dayal Upadhyay Gorakhpur University India; India
Fil: Marimuthu, P.. Deen Dayal Upadhyay Gorakhpur University India; India
Fil: De Heluani, Carola S.. Universidad Nacional de Tucumán; Argentina
Fil: Catalan, Cesar Atilio Nazareno. Universidad Nacional de Tucumán; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Materia
ANTIMICROBIAL PROPERTIES
ANTIOXIDANT POTENTIAL
GC-MS
REDUCING POWER
SCAVENGING ABILITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/99558
Acceder
id CONICETDig_1c330fc6986d4d3fb7fdceba18f1e940
oai_identifier_str oai:ri.conicet.gov.ar:11336/99558
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antimicrobial and antioxidant potentials of essential oil and acetone extract of Myristica fragrans Houtt. (aril part)Singh, GurdipMarimuthu, P.De Heluani, Carola S.Catalan, Cesar Atilio NazarenoANTIMICROBIAL PROPERTIESANTIOXIDANT POTENTIALGC-MSREDUCING POWERSCAVENGING ABILITYhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The antifungal, antibacterial, and antioxidant potentials of essential oil and acetone extract were carried out by different techniques. In poison food medium method, the essential oil showed complete zones of inhibition against Fusarium graminearum at the all tested doses. For other tested fungi and bacteria, they gave good to moderate zone inhibition. The antioxidant activity was evaluated by measuring peroxide, thiobarbituric acid and total carbonyl values of rapeseed oil at fixed time intervals. Both the extract and essential oil showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). In addition, their inhibitory action in linoleic acid system was studied by monitoring peroxide concentration in emulsion during incubation. The results were well correlated with above values. Their radical scavenging capacity was carried out on 2,2′-diphenyl-1-picrylhydracyl (DPPH) radicalm, and they showed strong scavenging activity in comparison with synthetic antioxidants. Their reducing power was also determined, which also proved strong antioxidant capacity of essential oil and extract. Gas chromatographic-mass spectroscopy studies on essential oil resulted in the identification of 49 components representing 96.49% of the total amount, and the major component was sabinene (20.22%), followed by terpinen-4-ol (12.08%), safrole (10.32%), α-pinene (9.7%), β-phellandrene (6.56%), and γ-terpinene (5.93%). The acetone extract showed the presence of 23 components representing 71.66% of the total amount. The major components were isocroweacin (18.92%), elemicin (17.68%), methoxyeugenol (8.13%), linoleic acid (4.12%), dehydrodiisoeugenol (4.06%), palmitic acid (2.8%), and trans-isoeugenol (2.76%). © 2005 Institute of Food Technologists.Fil: Singh, Gurdip. Deen Dayal Upadhyay Gorakhpur University India; IndiaFil: Marimuthu, P.. Deen Dayal Upadhyay Gorakhpur University India; IndiaFil: De Heluani, Carola S.. Universidad Nacional de Tucumán; ArgentinaFil: Catalan, Cesar Atilio Nazareno. Universidad Nacional de Tucumán; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaWiley Blackwell Publishing, Inc2005-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/99558Singh, Gurdip; Marimuthu, P.; De Heluani, Carola S.; Catalan, Cesar Atilio Nazareno; Antimicrobial and antioxidant potentials of essential oil and acetone extract of Myristica fragrans Houtt. (aril part); Wiley Blackwell Publishing, Inc; Journal of Food Science; 70; 2; 12-20050022-1147CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.onlinelibrary.wiley.com/doi/epdf/10.1111/j.1365-2621.2005.tb07105.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2005.tb07105.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:08:08Zoai:ri.conicet.gov.ar:11336/99558instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:08:08.726CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antimicrobial and antioxidant potentials of essential oil and acetone extract of Myristica fragrans Houtt. (aril part)
title Antimicrobial and antioxidant potentials of essential oil and acetone extract of Myristica fragrans Houtt. (aril part)
spellingShingle Antimicrobial and antioxidant potentials of essential oil and acetone extract of Myristica fragrans Houtt. (aril part)
Singh, Gurdip
ANTIMICROBIAL PROPERTIES
ANTIOXIDANT POTENTIAL
GC-MS
REDUCING POWER
SCAVENGING ABILITY
title_short Antimicrobial and antioxidant potentials of essential oil and acetone extract of Myristica fragrans Houtt. (aril part)
title_full Antimicrobial and antioxidant potentials of essential oil and acetone extract of Myristica fragrans Houtt. (aril part)
title_fullStr Antimicrobial and antioxidant potentials of essential oil and acetone extract of Myristica fragrans Houtt. (aril part)
title_full_unstemmed Antimicrobial and antioxidant potentials of essential oil and acetone extract of Myristica fragrans Houtt. (aril part)
title_sort Antimicrobial and antioxidant potentials of essential oil and acetone extract of Myristica fragrans Houtt. (aril part)
dc.creator.none.fl_str_mv Singh, Gurdip
Marimuthu, P.
De Heluani, Carola S.
Catalan, Cesar Atilio Nazareno
author Singh, Gurdip
author_facet Singh, Gurdip
Marimuthu, P.
De Heluani, Carola S.
Catalan, Cesar Atilio Nazareno
author_role author
author2 Marimuthu, P.
De Heluani, Carola S.
Catalan, Cesar Atilio Nazareno
author2_role author
author
author
dc.subject.none.fl_str_mv ANTIMICROBIAL PROPERTIES
ANTIOXIDANT POTENTIAL
GC-MS
REDUCING POWER
SCAVENGING ABILITY
topic ANTIMICROBIAL PROPERTIES
ANTIOXIDANT POTENTIAL
GC-MS
REDUCING POWER
SCAVENGING ABILITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The antifungal, antibacterial, and antioxidant potentials of essential oil and acetone extract were carried out by different techniques. In poison food medium method, the essential oil showed complete zones of inhibition against Fusarium graminearum at the all tested doses. For other tested fungi and bacteria, they gave good to moderate zone inhibition. The antioxidant activity was evaluated by measuring peroxide, thiobarbituric acid and total carbonyl values of rapeseed oil at fixed time intervals. Both the extract and essential oil showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). In addition, their inhibitory action in linoleic acid system was studied by monitoring peroxide concentration in emulsion during incubation. The results were well correlated with above values. Their radical scavenging capacity was carried out on 2,2′-diphenyl-1-picrylhydracyl (DPPH) radicalm, and they showed strong scavenging activity in comparison with synthetic antioxidants. Their reducing power was also determined, which also proved strong antioxidant capacity of essential oil and extract. Gas chromatographic-mass spectroscopy studies on essential oil resulted in the identification of 49 components representing 96.49% of the total amount, and the major component was sabinene (20.22%), followed by terpinen-4-ol (12.08%), safrole (10.32%), α-pinene (9.7%), β-phellandrene (6.56%), and γ-terpinene (5.93%). The acetone extract showed the presence of 23 components representing 71.66% of the total amount. The major components were isocroweacin (18.92%), elemicin (17.68%), methoxyeugenol (8.13%), linoleic acid (4.12%), dehydrodiisoeugenol (4.06%), palmitic acid (2.8%), and trans-isoeugenol (2.76%). © 2005 Institute of Food Technologists.
Fil: Singh, Gurdip. Deen Dayal Upadhyay Gorakhpur University India; India
Fil: Marimuthu, P.. Deen Dayal Upadhyay Gorakhpur University India; India
Fil: De Heluani, Carola S.. Universidad Nacional de Tucumán; Argentina
Fil: Catalan, Cesar Atilio Nazareno. Universidad Nacional de Tucumán; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
description The antifungal, antibacterial, and antioxidant potentials of essential oil and acetone extract were carried out by different techniques. In poison food medium method, the essential oil showed complete zones of inhibition against Fusarium graminearum at the all tested doses. For other tested fungi and bacteria, they gave good to moderate zone inhibition. The antioxidant activity was evaluated by measuring peroxide, thiobarbituric acid and total carbonyl values of rapeseed oil at fixed time intervals. Both the extract and essential oil showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). In addition, their inhibitory action in linoleic acid system was studied by monitoring peroxide concentration in emulsion during incubation. The results were well correlated with above values. Their radical scavenging capacity was carried out on 2,2′-diphenyl-1-picrylhydracyl (DPPH) radicalm, and they showed strong scavenging activity in comparison with synthetic antioxidants. Their reducing power was also determined, which also proved strong antioxidant capacity of essential oil and extract. Gas chromatographic-mass spectroscopy studies on essential oil resulted in the identification of 49 components representing 96.49% of the total amount, and the major component was sabinene (20.22%), followed by terpinen-4-ol (12.08%), safrole (10.32%), α-pinene (9.7%), β-phellandrene (6.56%), and γ-terpinene (5.93%). The acetone extract showed the presence of 23 components representing 71.66% of the total amount. The major components were isocroweacin (18.92%), elemicin (17.68%), methoxyeugenol (8.13%), linoleic acid (4.12%), dehydrodiisoeugenol (4.06%), palmitic acid (2.8%), and trans-isoeugenol (2.76%). © 2005 Institute of Food Technologists.
publishDate 2005
dc.date.none.fl_str_mv 2005-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/99558
Singh, Gurdip; Marimuthu, P.; De Heluani, Carola S.; Catalan, Cesar Atilio Nazareno; Antimicrobial and antioxidant potentials of essential oil and acetone extract of Myristica fragrans Houtt. (aril part); Wiley Blackwell Publishing, Inc; Journal of Food Science; 70; 2; 12-2005
0022-1147
CONICET Digital
CONICET
url http://hdl.handle.net/11336/99558
identifier_str_mv Singh, Gurdip; Marimuthu, P.; De Heluani, Carola S.; Catalan, Cesar Atilio Nazareno; Antimicrobial and antioxidant potentials of essential oil and acetone extract of Myristica fragrans Houtt. (aril part); Wiley Blackwell Publishing, Inc; Journal of Food Science; 70; 2; 12-2005
0022-1147
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.onlinelibrary.wiley.com/doi/epdf/10.1111/j.1365-2621.2005.tb07105.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2005.tb07105.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842270032898293760
score 13.13397

Publicaciones similares