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Rüstemoğlu M, Erkan ME, Cengiz G, Hajyzadeh M. Bacterial metagenome profiling of hand-made herby cheese samples utilizing high-throughput sequencing to detect geographical indication and marketing potential. Heliyon 2023; 9:e13334. [PMID: 36846685 PMCID: PMC9950837 DOI: 10.1016/j.heliyon.2023.e13334] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 01/19/2023] [Accepted: 01/26/2023] [Indexed: 02/11/2023] Open
Abstract
Food safety has been a major concern for consumers. Origin of food products matter for consumers such that the quality, reputation, or other special characteristics can be attributed essentially to that origin. While a geographical indication informs consumers for the origin of the product, it develops a competitive advantage for the markets. To detect distinguishing features of dairy products, the microbial composition of its microbiota is one of the emerging areas of interest. Utilizing novel approaches such as Next Generation Sequencing (NGS) technology to decipher the genetic code of 16s rRNA genes to characterize the bacterial population is widely applied. The bacterial microbiota of the herby cheese samples which were collected from Şırnak province in the South Eastern region of Turkey was examined by an NGS approach for purpose of finding geographical indication possibilities. In brief, Firmicutes is the dominant phyla where Lactobacillaceae and Streptococcaceae are abundant families across the analyzed herby cheese microbiota. The most prominent species is Companilactobacillus ginsenosidimutans detected as the dominant member of the bacterial consortia in 16 herby cheese samples. Another remarkable finding reported here is the Weissella jogaejeotgali which was detected in 15 cheese samples. Albeit the abundance of Levilactobacillus koreensis is low at the microbiome level it was identified in four herby cheese samples. As expected, lactic acid bacteria such as Lactobacillus delbrueckii, Lactococcus raffinolactis and Tetragenococcus halophilus were also identified. On the other hand, bacterial diversity and microbial composition among cheese samples are not significantly affected by mixing different herbs on the manufacturing of herby cheeses. To the best of our knowledge, C. ginsenosidimutans, W. jogaejeotgali and L. koreensis are identified and reported for the first time in a dairy product and the bacterial richness and evenness of herby cheese are higher than those of most other cheeses. These findings make the cheeses in the geography where the samples were produced more valuable and provide opportunities for them to receive geographical indications. Thus, it will create added value while marketing the products.
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Affiliation(s)
- Mustafa Rüstemoğlu
- Şırnak University, Faculty of Agriculture, Plant Protection Department 73300 İdil, Şırnak, Turkey,Corresponding author.
| | - Mehmet Emin Erkan
- Dicle University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, 21280 Diyarbakir, Turkey
| | - Gazal Cengiz
- Şırnak University, Faculty of Health Sciences, Department of Health Management, Şırnak, Turkey
| | - Mortaza Hajyzadeh
- Şırnak University, Faculty of Agriculture, Field Crops Department 73300 İdil, Şırnak, Turkey
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Najgebauer-Lejko D, Pluta-Kubica A, Domagała J, Turek K, Duda I, Golian J. Effect of Bear Garlic Addition on the Chemical Composition, Microbiological Quality, Antioxidant Capacity, and Degree of Proteolysis in Soft Rennet Cheeses Produced from Milk of Polish Red and Polish Holstein-Friesian Cows. Molecules 2022; 27:molecules27248930. [PMID: 36558083 PMCID: PMC9787386 DOI: 10.3390/molecules27248930] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/09/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
This study aimed to assess the effect of milk source and bear garlic addition on the selected properties of soft rennet cheese. Cheeses were produced from cow milk derived from two sources: Polish Red cows (PR) and Polish Holstein-Friesian cows (PHF) with a 0.5% (w/w) addition of bear garlic (Allium ursinum L.) dried leaves. Chemical composition and fatty acid profiles (GC) were determined in fresh cheeses. Fresh and stored for two weeks cheeses were subjected to microbiological studies, i.e., total aerobic bacteria count (TABC); count of Lactococcus sp., yeast and molds; coliforms; analysis of the proteolysis extension by means of o-phthaldialdehyde (OPA) assay and free amino acids content (HPLC); antioxidant capacity as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP); as well as pH and water activity. Cheeses with bear garlic herbs were more prone to proteolysis but this was not accompanied by any effect on the microbial counts, water activity or pH. Cheeses produced from PR milk contained less monounsaturated fatty acids (MUFA) but were richer in n-3 PUFA and had a lower n-6/n-3 FA ratio than cheeses from PHF milk. Bear garlic addition increased DPPH anti-radical power but had less of an effect on the FRAP values.
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Affiliation(s)
- Dorota Najgebauer-Lejko
- Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
- Correspondence: ; Tel.: +48-12-6624805
| | - Agnieszka Pluta-Kubica
- Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Jacek Domagała
- Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Katarzyna Turek
- Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Iwona Duda
- Department of Animal Product Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Jozef Golian
- Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
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Understanding the Relationship between Microstructure and Physicochemical Properties of Ultrafiltered Feta-Type Cheese Containing Saturea bachtiarica Leaf Extract. Foods 2022; 11:foods11121728. [PMID: 35741926 PMCID: PMC9222300 DOI: 10.3390/foods11121728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 02/04/2023] Open
Abstract
Microwave-assisted extraction was optimized to prepare Satureja bachtiarica leaf (SBL) extract based on antimicrobial (IZD) and antioxidant activities (DPPH) and extraction yield (EY). At optimum condition, i.e., 800 W power and 8 min, the best extraction results with EY = 16%, IZD = 73.56 mm, and DPPH = 24.2% were obtained. To develop a novel Feta-cheese, the influence of SBL extract, rennet, and starter concentrations were evaluated in terms of rheological, textural, and sensorial properties. At the optimized condition, the acceptance, taste, the strength of the network (A), and the distance between sequential cross-linking points (ξ) were 8.13, 8.07, 34,036.12 Pa·s1/z, and 5.41 nm, respectively. At the 60th day of storage time, the lowest z value (the network extensity parameter) of the cheese samples was observed. SEM image texture indices showed a good correlation with the studied instrumental texture parameters during 60 days of storage. The mold and yeast counts and their growth rate in the SBL extract-added cheese were lower than those for control one; whereas, the former cheese showed a greater LAB population between the 80th and 120th days. The antimicrobial and antioxidant qualities of SBL extract showed a significant influence on cheese properties.
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Idowu S, Adekoya AE, Igiehon OO, Idowu AT. Clove (Syzygium aromaticum) spices: a review on their bioactivities, current use, and potential application in dairy products. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00915-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Petropoulos SA, Di Gioia F, Polyzos N, Tzortzakis N. Natural Antioxidants, Health Effects and Bioactive Properties of Wild Allium Species. Curr Pharm Des 2020; 26:1816-1837. [PMID: 32013820 DOI: 10.2174/1381612826666200203145851] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Accepted: 12/16/2019] [Indexed: 12/18/2022]
Abstract
BACKGROUND There is an increasing interest from the pharmaceutical and food industry in natural antioxidant and bioactive compounds derived from plants as substitutes for synthetic compounds. The genus Allium is one of the largest genera, with more than 900 species, including important cultivated and wild species, having beneficial health effects. OBJECTIVE The present review aims to unravel the chemical composition of wild Allium species and their healthrelated effects, focusing on the main antioxidant compounds. For this purpose, a thorough study of the literature was carried out to compile reports related to health effects and the principal bioactive compounds. Considering the vast number of species, this review is divided into subsections where the most studied species are presented, namely Allium ampeloprasum, A. flavum, A. hookeri, A. jesdianum, A. neapolitanum, A. roseum, A. stipitatum, A. tricoccum, and A. ursinum, with an additional composite section for less studied species. METHODS The information presented in this review was obtained from worldwide accepted databases such as Scopus, ScienceDirect, PubMed, Google Scholar and Researchgate, using as keywords the respective names of the studied species (both common and Latin names) and the additional terms of"antioxidants" "health effects" and "bioactive properties". CONCLUSION The genus Allium includes several wild species, many of which are commonly used in traditional and folklore medicine while others are lesser known or are of regional interest. These species can be used as sources of natural bioactive compounds with remarkable health benefits. Several studies have reported these effects and confirmed the mechanisms of action in several cases, although more research is needed in this field. Moreover, considering that most of the studies refer to the results obtained from species collected in the wild under uncontrolled conditions, further research is needed to elucidate the effects of growing conditions on bioactive compounds and to promote the exploitation of this invaluable genetic material.
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Affiliation(s)
- Spyridon A Petropoulos
- Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, N. Ionia, Magnissia, Greece
| | - Francesco Di Gioia
- Department of Plant Science, Pennsylvania State University, Pennsylvania, United States
| | - Nikos Polyzos
- Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, N. Ionia, Magnissia, Greece
| | - Nikos Tzortzakis
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
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Kose S, Ocak E. Determination of antioxidant and antimicrobial activity of Herby cheese. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14841] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Senol Kose
- Faculty of Engineering Department of Food Engineering Van Yuzuncu Yil University Van Turkey
| | - Elvan Ocak
- Faculty of Engineering Department of Food Engineering Van Yuzuncu Yil University Van Turkey
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Ekşi G, Gençler Özkan AM, Koyuncu M. Garlic and onions: An eastern tale. JOURNAL OF ETHNOPHARMACOLOGY 2020; 253:112675. [PMID: 32088245 DOI: 10.1016/j.jep.2020.112675] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 02/09/2020] [Accepted: 02/13/2020] [Indexed: 05/16/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Garlic and its wild relatives have a long tradition of use world-wide dating back to the early ages as food and medicine. This exceptional group deserves to be taken into consideration to rethink its potential health effects in light of its cultural and historical background, as well as ethnobotanical practices. AIM OF THE STUDY Garlic, onion, and other related vegetables have been indispensable for Turkish daily life. This review focuses on the wild, as well as cultivated, Allium species from the broad historical perspective of Turkish culture. Its goal is also analyze how food and medicine have been perceived as closely connected entities in a specific cultural sphere. METHODS A comprehensive literature survey was conducted on these species by referencing scientific databases such as Google Scholar, Science Direct, PubMed, Elsevier E-Book, Scopus, ISI-Web of Science, and E book Central (Ebrary). RESULTS The integration of historical and ethnobotanical data have enabled us to understand the unique position of Alliums in a specific human geography. Garlic and onions have been used in this region as food and for medicinal purposes for thousands of years. The perceived health benefits of consuming garlic and onions are well documented in the literature. There are more than 200 Allium species naturally distributed in Turkey, and around 30 of those have been widely used for various purposes by local people as a vegetable, spice, condiment, and medicine. CONCLUSIONS The desire for good health and wellness has been traced across many cultures throughout history. Healthy foods like garlic were and will be a critical component of maintaining good health.
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Affiliation(s)
- Gülnur Ekşi
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Ankara University, Ankara, Turkey.
| | | | - Mehmet Koyuncu
- Faculty of Pharmacy, Cyprus International University, Haspolat, Lefkoşa, Cyprus
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El-Sayed SM, Youssef AM. Potential application of herbs and spices and their effects in functional dairy products. Heliyon 2019; 5:e01989. [PMID: 31338458 PMCID: PMC6607025 DOI: 10.1016/j.heliyon.2019.e01989] [Citation(s) in RCA: 99] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2018] [Revised: 06/13/2019] [Accepted: 06/18/2019] [Indexed: 11/28/2022] Open
Abstract
Herbs and spices come from different parts of the plant are used to impart an aroma and taste to food. Several herbs have therapeutic properties such as antioxidative, anti-inflammatory, antidiabetic, antihypertensive and antimicrobial activities. Therefore, fortification of dairy foods with herbs and spices could help to provide functional dairy products with nutritional and medicinal values. Also, herbs and spices are used to improve the appearance and attractiveness of fortified foods for consumers and to increase the sale of those herbs. Therefore, only the highest quality herbs or spices can be added to dairy products to combat contaminating microorganisms. In this review the latest progresses in the dairy sector concerning the addition of numerous herbs and spices in different forms (i.e. powder, fresh, extract, essential oils) to dairy food has been conversed. Also, the effects of those herbs and spices on the quality of dairy products such as yoghurts, cheeses, butter, gee and ice creams have been presented.
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Affiliation(s)
- Samah M El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St. (former El Tahrir St.), Dokki, Giza, Egypt, P.O. 12622
| | - Ahmed M Youssef
- Packaging Materials Department, National Research Centre, 33 El Bohouth St. (former El Tahrir St.), Dokki, Giza, Egypt, P.O. 12622
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9
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Varhan Oral E, Tokul-Ölmez Ö, Yener İ, Firat M, Tunay Z, Terzioğlu P, Aydin F, Öztürk M, Ertaş A. Trace Elemental Analysis of Allium Species by Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) with Multivariate Chemometrics. ANAL LETT 2019. [DOI: 10.1080/00032719.2018.1460376] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Elif Varhan Oral
- Department of Analytical Chemistry, Faculty of Pharmacy, Dicle University, Diyarbakır, Turkey
| | - Özge Tokul-Ölmez
- Department of Chemistry, Faculty of Science, Muğla Sıtkı Koçman University, Mugla, Turkey
| | - İsmail Yener
- Department of Analytical Chemistry, Faculty of Pharmacy, Dicle University, Diyarbakır, Turkey
| | - Mehmet Firat
- Department of Biology, Faculty of Education, Yüzüncü Yıl University, Van, Turkey
| | - Zeki Tunay
- Science and Technology Application and Research Center, Dicle University, Diyarbakir, Turkey
| | - Pınar Terzioğlu
- Department of Chemistry and Chemical Processing Technologies, Mugla Vocational School, Muğla Sıtkı Koçman University, Mugla, Turkey
| | - Fırat Aydin
- Department of Chemistry, Faculty of Science, Dicle University, Diyarbakır, Turkey
| | - Mehmet Öztürk
- Department of Chemistry, Faculty of Science, Muğla Sıtkı Koçman University, Mugla, Turkey
| | - Abdulselam Ertaş
- Department of Pharmacognosy, Faculty of Pharmacy, Dicle University, Diyarbakır, Turkey
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10
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Milani E, Shahidi F, Mortazavi SA, Saeedi M. Isolation and Identification of Lactic Acid Bacteria in Kurdish Cheese during Ripening using 16S rRNA Gene Sequence Analysis. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elnaz Milani
- Department of Food Processing; Iranian Academic Centre for Education Culture and Research; Mashhad Iran
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Mashhad Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Mashhad Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Mashhad Iran
| | - Mansour Saeedi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Mashhad Iran
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11
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Dynamics of lactic acid bacteria in “Pecorino di Tramonti”—a ewe’s milk cheese—with particular emphasis on enterococci: a preliminary study. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-015-1094-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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12
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Milani E, Shahidi F, Mortazavi SA, Vakili SAR, Ghoddusi H. Microbiological, Biochemical and Rheological Changes Throughout Ripening of Kurdish Cheese. J Food Saf 2014. [DOI: 10.1111/jfs.12110] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Elnaz Milani
- Iranian Academic Center for Education Culture and Research (ACECR); Mashhad Iran
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); PO Box 91775-1163 Mashhad Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); PO Box 91775-1163 Mashhad Iran
| | - S. Ali Mortazavi
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); PO Box 91775-1163 Mashhad Iran
| | - S. Ali Reza Vakili
- Department of Animal Science; Ferdowsi University of Mashhad (FUM); PO Box 91775-1163 Mashhad Iran
| | - H.B. Ghoddusi
- Microbiology Research Unit (MRU); Faculty of Life Science; London Metropolitan University; London UK
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13
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Dagdelen S, Bilenler T, Durmaz G, Gokbulut I, Hayaloglu A, Karabulut I. Volatile Composition, Antioxidant and Antimicrobial Activities of Herbal Plants Used in the Manufacture of Van Herby (OTLU) Cheese. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12134] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- S. Dagdelen
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| | - T. Bilenler
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| | - G. Durmaz
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| | - I. Gokbulut
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| | - A.A. Hayaloglu
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| | - I. Karabulut
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
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Moro A, Librán CM, Berruga MI, Zalacain A, Carmona M. Mycotoxicogenic fungal inhibition by innovative cheese cover with aromatic plants. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1112-1118. [PMID: 22936395 DOI: 10.1002/jsfa.5859] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2012] [Revised: 07/17/2012] [Accepted: 07/18/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND The use of aromatic plants and their extracts with antimicrobial properties may be compromised in the case of cheese, as some type of fungal starter is needed during its production. Penicillium verrucosum is considered a common cheese spoiler. The aim of this study was to evaluate the innovative use of certain aromatic plants as natural cheese covers in order to prevent mycotoxicogenic fungal growth (P. verrucosum). A collection of 12 essential oils (EOs) was obtained from various aromatic plants by solvent-free microwave extraction technology, and volatile characterisation of the EOs was carried out by gas chromatography/mass spectrometry. RESULTS The most effective EOs against P. verrucosum were obtained from Anethum graveolens, Hyssopus officinalis and Chamaemelum nobile, yielding 50% inhibition of fungal growth at concentration values lower than 0.02 µL mL⁻¹. All EOs showed high volatile heterogeneity, with α-phellandrene, pinocamphone, isopinocamphone, α-pinene, camphene, 1,8-cineole, carvacrol and trans-anethole being found to be statistically significant in the antifungal model. CONCLUSION The use of these aromatic plants as natural covers on cheese can satisfactorily inhibit the growth of some mycotoxicogenic fungal spoilers. Among the volatile compounds present, α- and β-phellandrene were confirmed as the most relevant in the inhibition.
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Affiliation(s)
- Armando Moro
- Cátedra de Química Agrícola, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad de Castilla-La Mancha, Avda de España, E-02071 Albacete, Spain
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15
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Ghaedi M, Tavallali H, Montazerozohori M, Zahedi E, Amirineko M, Khodadoust S, Karimipour G. Preconcentration of Zn2+ and Cu2+ ions from food and vegetable samples using modified activated carbon. ENVIRONMENTAL MONITORING AND ASSESSMENT 2012; 184:6583-6591. [PMID: 22105849 DOI: 10.1007/s10661-011-2443-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2011] [Accepted: 11/02/2011] [Indexed: 05/31/2023]
Abstract
In this work, two N/S-containing chelating agents 2-(4-methoxybenzylideneamino)thiophenol (2-4-MBAT) and 2-(4-chlorobenzylideneamino) benzenethiol (2-4-CBABT) were synthesized as new sorbents and were used for preconcentration of Zn(2+) and Cu(2+) ions in food and vegetable samples. In the proposed procedure, the trace amount of Zn(2+) and Cu(2+) ions from 250 mL of sample solution at pH = 5.0 was preconcentrated by 1 g of activated carbon (AC) loaded with 15 mg of 2-4-MBAT and 2-4-CBABT separately. The breakthrough volumes (maximum sample volume that their metal ions quantitatively can be enriched) for solid-phase extraction (SPE) procedure based on the AC modified with 2-4-MBAT and 2-4-CBABT were 800 and 750 mL, respectively. The sorbed Zn(2+) and Cu(2+) ions were efficiently eluted by 8 mL of 4 mol L(-1) HNO(3) and preconcentration factor of 112.5 and 93.7 and experimental enhancement factor of 30 and 35 ions were obtained for Zn(2+) and Cu(2+), respectively. The application of this enrichment procedure allowed the extraction of trace metal ions with recoveries exceeding of 90%.
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Affiliation(s)
- M Ghaedi
- Department of Chemistry, Yasouj University, Yasouj 75914-35, Iran.
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16
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Ercan D, Korel F, Karagül Yüceer Y, Kınık Ö. Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese. J Dairy Sci 2011; 94:4300-12. [DOI: 10.3168/jds.2010-3941] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2010] [Accepted: 05/03/2011] [Indexed: 11/19/2022]
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17
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Ghaedi M, Niknam K, Taheri K, Hossainian H, Soylak M. Flame atomic absorption spectrometric determination of copper, zinc and manganese after solid-phase extraction using 2,6-dichlorophenyl-3,3-bis(indolyl)methane loaded on Amberlite XAD-16. Food Chem Toxicol 2010; 48:891-7. [DOI: 10.1016/j.fct.2009.12.029] [Citation(s) in RCA: 106] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2009] [Revised: 12/15/2009] [Accepted: 12/24/2009] [Indexed: 11/26/2022]
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