Evaluation of essential oils of selected spices as food preservatives
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Date
2019
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DEPARTMENT OF CHEMISTRY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES
Abstract
The present study evaluates the in-vitro study to analyze, separate and purify different chemical constituents, antioxidant activity, antibacterial activity and preservation potential of essential oil of Zingiber officinale (ginger), Syzigium aromaticum (clove)and Cinnamomum zeylanicum (cinnamon). The constituents of these essential oil were analyzed by GC/MS technique. The major chemical constituent in Zingiber officinale (ginger) essential oil is β- sesquiphellandrene (6.27%) whereas β-linalool (3.89%) is present as the minor constituent. The major chemical constituent in Syzigium aromaticum (clove) essential oil is eugenol (44.95%) whereas acetyl eugenol (3%) is present as the minor chemical constituent. The major chemical constituent in Cinnamomum zeylanicum (cinnamon) essential oil is trans- cinnamaldehyde (29.05%), whereas triflouro-α-terpineol (3.1%), is present as the minor chemical constituent. Five chemical constituents were isolated from these essential oils. The isolated constituents were camphene, citral, eugenol, β - caryophyllene and trans - cinnamaldehyde. The antioxidant activity of these essential oils were determined by four methods – DPPH (1,1 – Diphenyl-2-picryl hydrazyl free radical) assay, reducing power activity assay, nitric oxide radical scavenging assay and β-carotene bleaching assay. Gallic acid and B.H.T were used as standard. The growth of various pathogenic microorganisms (Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Staphylococcus aureus) were inhibited by these essential oils. The preservation potential was also tested and it was found that the bacterial colony growth was inhibited by these essential oils.
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Ph. D. Thesis
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