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Rayess YE, Nehme L, Ghanem C, Beyrouthy ME, Sadaka C, Azzi-Achkouty S, Nehme N, Gürer ES, Sharifi-Rad J. Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market. BMC Chem 2023; 17:157. [PMID: 37986193 PMCID: PMC10662694 DOI: 10.1186/s13065-023-01074-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 10/31/2023] [Indexed: 11/22/2023] Open
Abstract
Lebanese cuisine is renowned for its distinctive flavours and vibrant aromas. In Lebanese cuisine, spices are not just used for their flavour; they are also valued for their medicinal properties. This study consists of evaluating and comparing the total phenolic content and the antioxidant capacity of 21 samples of spices used in the Lebanese daily diet, such as cinnamon, allspice, coriander, cloves, etc. and the mixtures prepared in well-defined proportions. Several solvents were tested for the extraction of the phenolic compounds from spices, and the water and ethanol (v/v) mixture were retained for this study. Results showed that clove presented the highest polyphenol content (173.7 ± 2.98 mg Gallic Acid Equivalent (GAE)/g Dry Matter (DM)) and the highest antioxidant capacity by ABTS test (4875.68 ± 480.40 µmol trolox / g DM). and DPPH test (85.84 ± 0.5%). The examination of the results showed a positive significant correlation between the polyphenol contents and the antioxidant activity of the spices. The antimicrobial activity tested by the broth microdilution method was determined against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella Enteritidis. The results showed high antimicrobial activity manifested by low value of minimum inhibitory concentration (MIC) (MIC < 2.4 µg/mL) for cinnamon, turmeric, white pepper, red pepper, allspice, clove and nutmeg. In conclusion, spices used in Lebanese cuisine, such as clove, cinnamon, allspice and spices, were rich in phenolic compounds and presented important potential health benefits.
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Affiliation(s)
- Youssef El Rayess
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik (USEK), Jounieh, Lebanon.
| | - Lea Nehme
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik (USEK), Jounieh, Lebanon
| | - Chantal Ghanem
- Lebanese Agricultural Research Institute, Fanar Station, Fanar, Lebanon
| | - Marc El Beyrouthy
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik (USEK), Jounieh, Lebanon
| | | | - Samar Azzi-Achkouty
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik (USEK), Jounieh, Lebanon
| | - Nancy Nehme
- Faculty of Agricultural Engineering and Veterinary Medicine, Lebanese University, Dekwaneh, Lebanon
| | - Eda Sönmez Gürer
- Faculty of Pharmacy, Department of Pharmacognosy, Sivas Cumhuriyet University, Sivas, Turkey
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Conway A, Ehuwa O, Manning M, Maye A, Moran F, Jaiswal AK, Jaiswal S. Evaluation of irish consumers' knowledge of salmonellosis and food-handling practices. J Verbrauch Lebensm 2022; 18:43-55. [PMID: 36349285 PMCID: PMC9632589 DOI: 10.1007/s00003-022-01405-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 09/26/2022] [Accepted: 10/12/2022] [Indexed: 11/06/2022]
Abstract
Salmonella is one of numerous food-borne pathogens that could possibly pose a major threat to global food safety. Salmonella is primarily associated with foods such as poultry, eggs, vegetables, and some dairy products. However, infected food handlers and faecal contaminated environments are also significant sources and reservoirs of this pathogen. This study comprehensively evaluated the Irish consumers' food safety knowledge by exploring their knowledge level, practices and attitudes regarding raw meat handling, cross-contamination while handling different types of food products, and knowledge of Salmonella risk and associated food-handling practices. The online SurveyMonkey tool was used to distribute a quantitative survey titled "Evaluation of Knowledge and Food-handling practices of Irish Consumers" from July to November 2020 and generated a total of 1916 responses. Results indicated that 79.9% of the studied Irish population had a good knowledge of salmonellosis and risk perception related to food handling practices. Knowledge of cross-contamination, hygienic practices and pathogens associated with poultry were also considered high. However, knowledge of meat handling was low at 44.9%. It was also observed that age, gender, marital status, gross annual income, and nationality were influential factors regarding the food safety knowledge of consumers, while age, marital status and gender indicated significant differences regarding awareness of correct food hygiene practices.
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Affiliation(s)
- Ann Conway
- School of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, D07 ADY7 Grangegorman, Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, D07 H6K8 Grangegorman, Dublin, Ireland
| | - Olugbenga Ehuwa
- School of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, D07 ADY7 Grangegorman, Dublin, Ireland
| | - Meabh Manning
- School of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, D07 ADY7 Grangegorman, Dublin, Ireland
| | - Aine Maye
- School of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, D07 ADY7 Grangegorman, Dublin, Ireland
| | - Fintan Moran
- School of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, D07 ADY7 Grangegorman, Dublin, Ireland
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, D07 ADY7 Grangegorman, Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, D07 H6K8 Grangegorman, Dublin, Ireland
| | - Swarna Jaiswal
- School of Food Science and Environmental Health, Faculty of Science, Technological University Dublin - City Campus, Central Quad, D07 ADY7 Grangegorman, Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, D07 H6K8 Grangegorman, Dublin, Ireland
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Xie Y, Zhang S, Sun S, Zhu MJ, Sablani S, Tang J. Survivability of Salmonella and Enterococcus faecium in chili, cinnamon and black pepper powders during storage and isothermal treatments. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108935] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Dev Kumar G, Mis Solval K, Mishra A, Macarisin D. Antimicrobial Efficacy of Pelargonic Acid Micelles against Salmonella varies by Surfactant, Serotype and Stress Response. Sci Rep 2020; 10:10287. [PMID: 32581319 PMCID: PMC7314784 DOI: 10.1038/s41598-020-67223-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Accepted: 06/03/2020] [Indexed: 11/08/2022] Open
Abstract
The antimicrobial properties of Pelargonic acid (PA), a component of tomatoes, makes it an attractive candidate as a food additive and sanitizer. The antimicrobial efficacy of PA emulsions generated using surfactants: Tween 80, Triton X100, Sodium Dodecyl Sulfate (SDS) and Quillaja Saponin was evaluated against Salmonella serotypes Newport, Oranienburg and Typhimurium. Micelle/dropletsize, and minimal inhibitory concentrations (MIC) were determined. Surfactant type and concentration significantly influenced the antimicrobial efficacy of PA (p < 0.05). Overall, Salmonella Newport was the most (p < 0.05) susceptible serotype to PA emulsions. PA emulsions generated with 1.00% SDS had the highest (p < 0.05) antimicrobial activity, with MIC of 7.82 mM against S. Newport and 15.62 mM against S. Oranienburg/S. Typhimurium, respectively. Addition of PA to Trypticase Soy Broth resulted in a decreased growth rate and an increased lag phase duration. Cells exposed to PA formed elongated filaments (>5 µm). Additionally, Salmonella serotypes Typhimurium and Newport also formed floccular biofilms. PA emulsions at a concentration of 31.25 mM generated using 1% SDS and 1% Quillaja saponin resulted in >6 log CFU/ml reduction in Salmonella population. Althought all PA emulsions evalauted inhibited Salmonella, morphological changes to this antimicrobial varied substantially among the Salmonella serotypes tested.
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Affiliation(s)
- Govindaraj Dev Kumar
- Center for Food Safety, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, Georgia, USA.
| | - Kevin Mis Solval
- Department of Food Science & Technology, University of Georgia, Griffin, GA, USA
| | - Abhinav Mishra
- Department of Food Science & Technology, University of Georgia, Athens, GA, USA
| | - Dumitru Macarisin
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, USA.
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Pigłowski M. Food hazards on the European Union market: The data analysis of the Rapid Alert System for Food and Feed. Food Sci Nutr 2020; 8:1603-1627. [PMID: 32180969 PMCID: PMC7063371 DOI: 10.1002/fsn3.1448] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 12/22/2019] [Accepted: 12/27/2019] [Indexed: 01/23/2023] Open
Abstract
The aim of the study was to examine similarities in notifications on main hazards within food reported in the Rapid Alert System for Food and Feed (RASFF) in 1979-2017. The main problems were mycotoxins in nuts, pathogenic microorganisms in poultry meat and fish, pesticide residues in fruits and vegetables, and heavy metals in fish. The increase in the number of notifications has been observed since 2002/2003. Products were notified mainly by Italy, Germany, and United Kingdom and originated from Asian and European Union countries. The notification basis was border control and official control, and the notification type was border rejections, information, and alerts. Notified products were not distributed and not placed on the market, distribution status could be also not specified, or distribution was possible, also to other countries. The risk decision on hazard was usually not made. Products were redispatched, withdrawn from the market, and destroyed, or import was not authorized. Remarks, which can be used to improve the RASFF database, were also presented. It was further pointed out that European law should significantly reduce the use of pesticides, drugs, and food additives, and European agriculture should be reoriented from an intensive farming to a more sustainable and ecological one.
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Affiliation(s)
- Marcin Pigłowski
- Department of Commodity and Quality ManagementFaculty of Entrepreneurship and Quality ScienceGdynia Maritime UniversityGdyniaPoland
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Guldiken B, Ozkan G, Catalkaya G, Ceylan FD, Ekin Yalcinkaya I, Capanoglu E. Phytochemicals of herbs and spices: Health versus toxicological effects. Food Chem Toxicol 2018; 119:37-49. [DOI: 10.1016/j.fct.2018.05.050] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 05/16/2018] [Accepted: 05/19/2018] [Indexed: 02/08/2023]
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Lins P. Production of Clostridium perfringensspores and their recovery from artificially spiked spices and herbs. J Food Saf 2018. [DOI: 10.1111/jfs.12453] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Philipp Lins
- AGES - Austrian Agency for Health and Food Safety; Institute for Food Safety Innsbruck, Focus on Plant-based Foods; Innsbruck Austria
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