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Eleni Gomes - One of the best experts on this subject based on the ideXlab platform.

  • production of pectate lyase by Penicillium viridicatum rfc3 in solid state and submerged fermentation
    International Journal of Microbiology, 2010
    Co-Authors: Viviani Ferreira, Denis A M Da Silva, Roberto Da Silva, Eleni Gomes
    Abstract:

    Pectate lyase (PL) was produced by the filamentous fungus Penicillium viridicatum RFC3 in solid-state cultures of a mixture of orange bagasse and wheat bran (1 : 1 w/w), or orange bagasse, wheat bran and sugarcane bagasse (1 : 1 : 0.5 w/w), and in a submerged liquid culture with orange bagasse and wheat bran (3%) as the carbon source. PL production was highest (1,500 U  or 300  of substrate) in solid-state fermentation (SSF) on wheat bran and orange bagasse at 96 hours. PL production in submerged fermentation (SmF) was influenced by the initial pH of the medium. With the initial pH adjusted to 4.5, 5.0, and 5.5, the peak activity was observed after 72, 48, and 24 hours of fermentation, respectively, when the pH of the medium reached the value 5.0. PL from SSF and SmF were loaded on Sephadex-G75 columns and six activity peaks were obtained from crude enzyme from SSF and designated PL I, II, III, IV, V, and VI, while five peaks were obtained from crude enzyme from SmF and labeled , , , , and . Crude enzyme and fraction III from each fermentative process were tested further. The optimum pH for crude PL from either process was 5.5, while that for PL III was 8.0. The maximum activity of enzymes from SSF was observed at , but crude enzyme was more thermotolerant than PL III, maintaining its maximum activity up to . Crude enzyme from SmF and PL showed thermophilic profiles of activity, with maximum activity at 60 and , respectively. In the absence of substrate, the crude enzyme from SSF was stable over the pH range 3.0–10.0 and PL III was most stable in the pH range 4.0–7.0. Crude enzyme from SmF retained 70%–80% of its maximum activity in the acid-neutral pH range (4.0–7.0), but PIII showed high stability at alkaline pH (7.5–9.5). PL from SSF was more thermolabile than that from SmF. The latter maintained 60% of its initial activity after 1 h at . The differing behavior of the enzymes with respect to pH and temperature suggests that they are different isozymes.

  • Research Article Production of Pectate Lyase by Penicillium viridicatum RFC3 in Solid-State and Submerged Fermentation
    2010
    Co-Authors: Viviani Ferreira, Dênis Silva, Roberto Da Silva, Eleni Gomes
    Abstract:

    License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Pectate lyase (PL) was produced by the filamentous fungus Penicillium viridicatum RFC3 in solid-state cultures of a mixture of orange bagasse and wheat bran (1: 1 w/w), or orange bagasse, wheat bran and sugarcane bagasse (1: 1: 0.5 w/w), and in a submerged liquid culture with orange bagasse and wheat bran (3%) as the carbon source. PL production was highest (1,500 U mL −1 or 300 Ug −1 of substrate) in solid-state fermentation (SSF) on wheat bran and orange bagasse at 96 hours. PL production in submerged fermentation (SmF) was influenced by the initial pH of the medium. With the initial pH adjusted to 4.5, 5.0, and 5.5, the peak activity was observed after 72, 48, and 24 hours of fermentation, respectively, when the pH of the medium reached the value 5.0. PL from SSF and SmF were loaded on Sephadex-G75 columns and six activity peaks were obtained from crude enzyme fromSSFanddesignatedPLI,II,III,IV,V,andVI,whilefivepeakswereobtainedfromcrudeenzymefromSmFandlabeledPLI ′, II ′,III ′,IV ′ , and VII ′. Crude enzyme and fraction III from each fermentative process were tested further. The optimum pH for crude PL from either process was 5.5, while that for PL III was 8.0. The maximum activity of enzymes from SSF was observed at 35 ◦ C, but crude enzyme was more thermotolerant than PL III, maintaining its maximum activity up to 45 ◦ C. Crude enzyme from SmF and PL III ′ showed thermophilic profiles of activity, with maximum activity at 60 and 55 ◦ C, respectively. In the absence o

  • purification of an exopolygalacturonase from Penicillium viridicatum rfc3 produced in submerged fermentation
    International Journal of Microbiology, 2009
    Co-Authors: Eleni Gomes, Rodrigo Simões Ribeiro Leite, Roberto Santana Da Silva, Denis A M Da Silva
    Abstract:

    An exo-PG obtained from Penicillium viridicatum in submerged fermentation was purified to homogeneity. The apparent molecular weight of the enzyme was 92 kDa, optimum pH and temperature for activity were pH 5 and 50-55 degrees C. The exo-PG showed a profile of an exo-polygalacturonase, releasing galacturonic acid by hydrolysis of pectin with a high degree of esterification (D.E.). Ions Ca(2+) enhanced the stability of enzyme and its activity by 30%. The K(m) was 1.30 in absence of Ca(2+) and 1.16 mg mL(-1) in presence of this ion. In relation to the V(max) the presence of this ion increased from 1.76 to 2.07 mumol min(-1)mg(-1).

  • Purification of an Exopolygalacturonase from Penicillium viridicatum RFC3 Produced in Submerged Fermentation
    Hindawi Limited, 2009
    Co-Authors: Eleni Gomes, Rodrigo Simões Ribeiro Leite, Roberto Da Silva, Dênis Silva
    Abstract:

    An exo-PG obtained from Penicillium viridicatum in submerged fermentation was purified to homogeneity. The apparent molecular weight of the enzyme was 92 kDa, optimum pH and temperature for activity were pH 5 and 50–55∘C. The exo-PG showed a profile of an exo-polygalacturonase, releasing galacturonic acid by hydrolysis of pectin with a high degree of esterification (D.E.). Ions Ca2+ enhanced the stability of enzyme and its activity by 30%. The Km was 1.30 in absence of Ca2+ and 1.16 mg mL−1 in presence of this ion. In relation to the Vmax the presence of this ion increased from 1.76 to 2.07 μmol min−1mg−1

  • purification and characterization of an exo polygalacturonase produced by Penicillium viridicatum rfc3 in solid state fermentation
    Process Biochemistry, 2007
    Co-Authors: Denis A M Da Silva, Rodrigo Simões Ribeiro Leite, Roberto Da Silva, Eduardo Da Silva Martins, Viviani Ferreira, Eleni Gomes
    Abstract:

    Abstract The pectinolytic enzyme obtained from Penicillium viridicatum RFC by solid-state fermentation was purified to homogeneity by pretreatment with kaolin (40 mg mL −1 ) and ultrafiltration, followed by chromatography on a Sephadex G50 column. The apparent molecular weight of the enzyme was 24 kDa. Maximal activity occurred at pH 6.0 and at 60 °C. The enzyme proved to be an exo-polygalacturonase, releasing galacturonic acid by hydrolysis of highly esterified pectin. The presence of 10 mM Ba 2+ increased the enzyme activity by 96% and its thermal stability by 30%, besides increasing its stability at acid pH. The apparent K m with apple pectin as substrate was 1.82 mg mL −1 and the V max was 81 μmol min −1  mg −1 .

Cesar A N Catalan - One of the best experts on this subject based on the ideXlab platform.

  • chemistry antioxidant and antimicrobial potentials of white pepper piper nigrum l essential oil and oleoresins
    Proceedings of the National Academy of Sciences India Section B: Biological Sciences, 2013
    Co-Authors: Sunita Singh, I P S Kapoor, Marina P De Lampasona, Gurdip Singh, Carola Schuff, Cesar A N Catalan
    Abstract:

    The antioxidant and antimicrobial potentials of volatile oil and oleoresins of white pepper (Piper nigrum L.) was investigated in the present study. The white pepper essential oil has shown strong activity for the inhibition of primary and secondary oxidation products in mustard oil added at 0.02 % concentration which was evaluated using peroxide value and thiobarbituric acid value. Moreover it was further supported by complementary antioxidant assays such as ferric thiocyanate method in linoleic acid system, chelating and scavenging effects on 1,1′-diphenyl-2-picrylhydrazyl radical. In antimicrobial investigations, using inverted petriplate and food poison techniques, white pepper essential oil showed strong inhibition for Fusarium graminearum and Penicillium viridicatum. The white pepper ethanol and n-hexane oleoresin showed moderate inhibition for all tested fungal strains. Gas chromatography–Mass spectrometry (GC–MS) technique was used to analyze 40 different components constituting approximately 97.7 % of the volatile oil. Among them β-caryophyllene (16.0 %), sabinene (12.6 %), limonene (11.9 %) and torreyol (9.3 %) were the major components with many minor components. Both ethanol and n-hexane oleoresins comprise of 26 components having piperine, as the major component.

  • a comparison of chemical antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils oleoresins and their constituents
    Food and Chemical Toxicology, 2007
    Co-Authors: Gurdip Singh, Sumitra Maurya, M P Delampasona, Cesar A N Catalan
    Abstract:

    The antioxidant, antifungal and antibacterial potentials of volatile oils and oleoresin of Cinnamomum zeylanicum Blume (leaf and bark) were investigated in the present study. The oleoresins have shown excellent activity for the inhibition of primary and secondary oxidation products in mustard oil added at the concentration of 0.02% which were evaluated using peroxide, thiobarbituric acid, p-anisidine and carbonyl values. Moreover, it was further supported by other complementary antioxidant assays such as ferric thiocyanate method in linoleic acid system, reducing power, chelating and scavenging effects on 1,1 0 -diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals. In antimicrobial investigations, using inverted petriplate and food poison techniques, the leaf and bark volatile oils has been found to be highly effective against all the tested fungi except Aspergillus ochraceus. However, leaf oleoresin has shown inhibition only for Penicillium citrinum whereas bark oleoresin has caused complete mycelial zone inhibition for Aspergillus flavus and A. ochraceus along with Aspergillus niger, Aspergillus terreus, P. citrinum and Penicillium viridicatum at 6 lL. Using agar well diffusion method, leaf volatile oil and oleoresin have shown better results in comparison with bark volatile oil, oleoresin and commercial bactericide, i.e., ampicillin. Gas chromatographic–mass spectroscopy studies on leaf volatile oil and oleoresin resulted in the identification of 19 and 25 components, which accounts for the 99.4% and 97.1%, respectively of the total amount and the major component was eugenol with 87.3% and 87.2%, respectively. The analysis of cinnamon bark volatile oil showed the presence of 13 components accounting for 100% of the total amount. (E)-cinnamaldehyde was found as the major component along with d-cadinene (0.9%), whereas its bark oleoresin showed the presence of 17 components accounting for 92.3% of the total amount. The major components were (E)-cinnamaldehyde (49.9%), along with several other components. � 2007 Elsevier Ltd. All rights reserved.

  • A comparision of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oil.
    2007
    Co-Authors: Gurdip Singh, Sumitra Maurya, M P Delampasona, Cesar A N Catalan
    Abstract:

    Abstract The antioxidant, antifungal and antibacterial potentials of volatile oils and oleoresin of Cinnamomum zeylanicum Blume (leaf and bark) were investigated in the present study. The oleoresins have shown excellent activity for the inhibition of primary and secondary oxidation products in mustard oil added at the concentration of 0.02% which were evaluated using peroxide, thiobarbituric acid, p-anisidine and carbonyl values. Moreover, it was further supported by other complementary antioxidant assays such as ferric thiocyanate method in linoleic acid system, reducing power, chelating and scavenging effects on 1,1 0 -diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals. In antimicrobial investigations, using inverted petriplate and food poison techniques, the leaf and bark volatile oils has been found to be highly effective against all the tested fungi except Aspergillus ochraceus. However, leaf oleoresin has shown inhibition only for Penicillium citrinum whereas bark oleoresin has caused complete mycelial zone inhibition for Aspergillus flavus and A. ochraceus along with Aspergillus niger, Aspergillus terreus, P. citrinum and Penicillium viridicatum at 6 lL. Using agar well diffusion method, leaf volatile oil and oleoresin have shown better results in comparison with bark volatile oil, oleoresin and commercial bactericide, i.e., ampicillin. Gas chromatographic-mass spectroscopy studies on leaf volatile oil and oleoresin resulted in the identification of 19 and 25 components, which accounts for the 99.4% and 97.1%, respectively of the total amount and the major component was eugenol with 87.3% and 87.2%, respectively. The analysis of cinnamon bark volatile oil showed the presence of 13 components accounting for 100% of the total amount. (E)-cinnamaldehyde was found as the major component along with d-cadinene (0.9%), whereas its bark oleoresin showed the presence of 17 components accounting for 92.3% of the total amount. The major components were (E)-cinnamaldehyde (49.9%), along with several other components

  • chemical constituents antimicrobial investigations and antioxidative potential of volatile oil and acetone extract of star anise fruits
    Journal of the Science of Food and Agriculture, 2006
    Co-Authors: Gurdip Singh, Sumitra Maurya, M P Delampasona, Cesar A N Catalan
    Abstract:

    GC and GC-MS analysis of fruit volatile oil of star anise (Illicium verum Hook) showed the presence of 25 components which account for the 99.9% of the total amount. The major components were trans-anethole (94.37%), methyl chevicol (1.82%) and cis-anethole (1.59%). 15 Components were identified from its acetone extract accounting for 80.27% of the total amount. trans-Anethole (51.81%) was found as a major component along with linoleic acid (11.6%), 1-(4-methoxyphenyl)-prop-2-one (6.71%), foeniculin (5.29%) and palmitic acid (1.47%). Using an inverted petriplate method, the volatile oil completely inhibited the growth of Fusarium moniliforme at 6 µl dose. In case of extract, 50% mycelial zone inhibition was obtained for Penicillium citrinum and Penicillium viridicatum. Moreover, using food poison technique, the volatile oil was found to be effective for controlling the growth of F. moniliforme and Aspergillus niger whereas the extract has been found to be highly effective for Aspergillus flavus. In antibacterial investigations, using agar well diffusion method, the extract has shown better activity for Staphylococcus aureus and Bacillus cereus in comparison with volatile oil and commercial bactericide, ie Ampicillin. However, volatile oil has shown better activity for Salmonella aeruginosa and Bacillus subtilis. Moreover, the extract has shown excellent activity for the inhibition of primary and secondary oxidation products in rapeseed oil which were evaluated using peroxide, thiobarbituric acid, p-anisidine and carbonyl values. The activity of extract was further confirmed using other antioxidant properties such as ferric thiocyanate method in linoleic acid system, reducing power and scavenging effect (%) on 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) radical. Hence, the extract could be considered as natural antioxidant which may be used for chemoprevention of diseases occurring due to oxidative deterioration. Copyright © 2005 Society of Chemical Industry

Pinto, Thiago Okubo Procópio - One of the best experts on this subject based on the ideXlab platform.

  • Produção de enzimas celulolíticas pelos fungos thermoascus aurantiacus CBMAI 756, thermomyces lanuginosus, Trichoderma reesei QM9414 e Penicillium viridicatum RFC3 e aplicação na sacarificação do bagaço de cana de açucar com diferentes pré-tratamentos
    Universidade Estadual Paulista (UNESP), 2010
    Co-Authors: Pinto, Thiago Okubo Procópio
    Abstract:

    O aproveitamento de resíduos agrícolas e agro-industriais como fonte de energia pode se tornar uma alternativa viável. O alvo principal para esta empreitada, pela sua disponibilidade e proximidade das indústrias fermentativas é o bagaço de cana, que ainda retém 2/3 da energia presente na cana, é largamente disponível no Brasil e hoje é parcialmente rejeitado ou subaproveitado. Uma forma de aproveitamento que tem se mostrado bastante promissora refere-se ao uso dessa biomassa na produção do bioetanol. No presente trabalho, avaliou-se o perfil de produção enzimática dos fungos Thermoascus aurantiacus CBMAI 756, Thermomyces lanuginosus, Penicillium viridicatum RFC3 e Trichoderma reesei QM9414, através de fermentação em estado sólido em meio com bagaço de cana e farelo de trigo. Aplicou-se esses extratos enzimáticos na hidrólise de bagaço de cana submetido a diferentes pré-tratamentos térmicos: água quente, explosão a vapor, e água quente em combinação com HCl, H2SO4, H3PO4, H2O2 ou NaOH. Determinou-se os principais inibidores (furfural e 5-hidroximetilfurfural) e açúcares redutores (glicose, xilose, arabinose, galactose, xilobiose e celobiose) gerados no processo. O fungo T. aurantiacus foi o melhor produtor de enzimas celulolíticas (536,3 U/g de CMCase) e hemicelulolíticas (3419,2 U/g de xilanase), apresentando juntamente com o extrato enzimático de T. reesei os melhores rendimentos na sacarificação do bagaço. Os extratos enzimáticos foram mais eficientes na hidrólise do bagaço pré-tratado com NaOH e explosão a vapor com rendimentos de 3,87 e 1,21 mg/mL de açúcares redutores, respectivamente. A mistura dos extratos enzimáticos de T. aurantiacus e T. reesei aumentou em 31,4% a eficiência da hidrolise com o bagaço pré-tratado com explosão a vapor. A concentração dos extratos por precipitação por etanol foi eficiente para a maioria...The utilization of agricultural and agro-industrial residues as energy source can become a viable alternative. The main target for this venture, for its availability and proximity to fermentation industries is the sugarcane bagasse, which still retains two thirds of the energy present in the cane, is widely available in Brazil and today is partly rejected or underused. One form of exploitation that has shown promising refers to the use of biomass in the production of bioethanol. In this study, we evaluated the profile of enzymatic production of fungi Thermoascus aurantiacus CBMAI 756, Thermomyces lanuginosus, Penicillium viridicatum RFC3 and Trichoderma reesei QM9414 through solid state fermentation in a medium with sugar cane bagasse and wheat bran. These enzymatic extracts were applied on the hydrolysis of sugarcane bagasse under different thermic pre-treatments: hot water, steam explosion, and hot water in combination with HCl, H2SO4, H3PO4, NaOH or H2O2. The main inhibitors (furfural and 5-hydroxymethylfurfural) and reducing sugars (glucose, xylose, arabinose, galactose, xilobiose and cellobiose) generated in the process were determined. The fungus T. aurantiacus was the best producer of cellulolytic (536.3 U/g CMCase) and hemicellulolytic enzymes (3419.2 U/g xylanase), exhibiting along the enzymatic extract from T. reesei the best yields in the saccharification of bagasse. The enzymatic extracts were more efficient in the hydrolysis of bagasse pretreated with NaOH and steam explosion with a yield of 3.87 and 1.21 mg/mL of reducing sugars, respectively. The mixture of enzyme extract of T. aurantiacus and T. reesei increased 31.4% the efficiency of hydrolysis with bagasse pre-treated with steam explosion. The concentration of the extracts by precipitation with ethanol was effective for most enzymatic activities and resulted in an increase of approximately 50% of hydrolysis... (Complete abstract click electronic access below)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Pinto, Thiago Okubo Procópio [unesp] - One of the best experts on this subject based on the ideXlab platform.

  • Produção de enzimas celulolíticas pelos fungos thermoascus aurantiacus CBMAI 756, thermomyces lanuginosus, Trichoderma reesei QM9414 e Penicillium viridicatum RFC3 e aplicação na sacarificação do bagaço de cana de açucar com diferentes pré-tratamentos
    Universidade Estadual Paulista (UNESP), 2010
    Co-Authors: Pinto, Thiago Okubo Procópio [unesp]
    Abstract:

    O aproveitamento de resíduos agrícolas e agro-industriais como fonte de energia pode se tornar uma alternativa viável. O alvo principal para esta empreitada, pela sua disponibilidade e proximidade das indústrias fermentativas é o bagaço de cana, que ainda retém 2/3 da energia presente na cana, é largamente disponível no Brasil e hoje é parcialmente rejeitado ou subaproveitado. Uma forma de aproveitamento que tem se mostrado bastante promissora refere-se ao uso dessa biomassa na produção do bioetanol. No presente trabalho, avaliou-se o perfil de produção enzimática dos fungos Thermoascus aurantiacus CBMAI 756, Thermomyces lanuginosus, Penicillium viridicatum RFC3 e Trichoderma reesei QM9414, através de fermentação em estado sólido em meio com bagaço de cana e farelo de trigo. Aplicou-se esses extratos enzimáticos na hidrólise de bagaço de cana submetido a diferentes pré-tratamentos térmicos: água quente, explosão a vapor, e água quente em combinação com HCl, H2SO4, H3PO4, H2O2 ou NaOH. Determinou-se os principais inibidores (furfural e 5-hidroximetilfurfural) e açúcares redutores (glicose, xilose, arabinose, galactose, xilobiose e celobiose) gerados no processo. O fungo T. aurantiacus foi o melhor produtor de enzimas celulolíticas (536,3 U/g de CMCase) e hemicelulolíticas (3419,2 U/g de xilanase), apresentando juntamente com o extrato enzimático de T. reesei os melhores rendimentos na sacarificação do bagaço. Os extratos enzimáticos foram mais eficientes na hidrólise do bagaço pré-tratado com NaOH e explosão a vapor com rendimentos de 3,87 e 1,21 mg/mL de açúcares redutores, respectivamente. A mistura dos extratos enzimáticos de T. aurantiacus e T. reesei aumentou em 31,4% a eficiência da hidrolise com o bagaço pré-tratado com explosão a vapor. A concentração dos extratos por precipitação por etanol foi eficiente para a maioria...The utilization of agricultural and agro-industrial residues as energy source can become a viable alternative. The main target for this venture, for its availability and proximity to fermentation industries is the sugarcane bagasse, which still retains two thirds of the energy present in the cane, is widely available in Brazil and today is partly rejected or underused. One form of exploitation that has shown promising refers to the use of biomass in the production of bioethanol. In this study, we evaluated the profile of enzymatic production of fungi Thermoascus aurantiacus CBMAI 756, Thermomyces lanuginosus, Penicillium viridicatum RFC3 and Trichoderma reesei QM9414 through solid state fermentation in a medium with sugar cane bagasse and wheat bran. These enzymatic extracts were applied on the hydrolysis of sugarcane bagasse under different thermic pre-treatments: hot water, steam explosion, and hot water in combination with HCl, H2SO4, H3PO4, NaOH or H2O2. The main inhibitors (furfural and 5-hydroxymethylfurfural) and reducing sugars (glucose, xylose, arabinose, galactose, xilobiose and cellobiose) generated in the process were determined. The fungus T. aurantiacus was the best producer of cellulolytic (536.3 U/g CMCase) and hemicellulolytic enzymes (3419.2 U/g xylanase), exhibiting along the enzymatic extract from T. reesei the best yields in the saccharification of bagasse. The enzymatic extracts were more efficient in the hydrolysis of bagasse pretreated with NaOH and steam explosion with a yield of 3.87 and 1.21 mg/mL of reducing sugars, respectively. The mixture of enzyme extract of T. aurantiacus and T. reesei increased 31.4% the efficiency of hydrolysis with bagasse pre-treated with steam explosion. The concentration of the extracts by precipitation with ethanol was effective for most enzymatic activities and resulted in an increase of approximately 50% of hydrolysis... (Complete abstract click electronic access below

Gurdip Singh - One of the best experts on this subject based on the ideXlab platform.

  • Comparative study of chemistry compositions and antimicrobial potentials of essential oils and oleoresins from dried and fresh Mentha longifolia L.
    Journal of Coastal Life Medicine Editorial Office, 2015
    Co-Authors: Sunita Singh, Gurdip Singh, Carola Schuff, Shiv Saran Das, Marina Perotti, César Catalán
    Abstract:

    Objective: To investigate the chemical compositions and antimicrobial potentials of the essential oils and oleoresins obtained from fresh and dried Mentha longifolia L. Methods: Gas chromatography and gas chromatography-mass spectrometer techniques were used to determine the profiling of the essential oils and oleoresins. In order to determine the antimicrobial efficacy of the volatile oil and oleoresins, the pathogenic fungus Aspergillus niger (1884), Aspergillus flavus (2479), Fusarium monoliforme (1893), Fusarium graminearum (2088) and Penicillium viridicatum (2007) were undertaken whereas four pathogenic bacteria Bacillus subtilis (1790), Staphylococcus aureus (3103) (Gram-positive), Escherichia coli (1672), Pseudomonas aeruginosa (1942) (Gram-negative) were selected for the present study. Food poisoned, inverted Petri plate, agar well diffusion and disk diffusion methods were employed for investigating antimicrobial potentials. Results: Piperitenone oxide, an oxygenated monoterpene, dominated the chemical compositions of essential oils and oleoresins whose compositions varied from 23.5%–87.8%. Both essential oils showed good antifungal activities against Aspergillus and Fusarium species. The antibacterial investigations revealed that Gram-positive bacteria were more sensitive to the essential oils. Conclusions: Drying the fresh herbal materials influences the chemical contents and the biological activities of the essential oils and oleoresins. Such results indicate that essential oils of Mentha longifolia L. can be possible candidates for further investigations to isolate and characterize their active principles as possible new natural preservatives

  • chemistry antioxidant and antimicrobial potentials of white pepper piper nigrum l essential oil and oleoresins
    Proceedings of the National Academy of Sciences India Section B: Biological Sciences, 2013
    Co-Authors: Sunita Singh, I P S Kapoor, Marina P De Lampasona, Gurdip Singh, Carola Schuff, Cesar A N Catalan
    Abstract:

    The antioxidant and antimicrobial potentials of volatile oil and oleoresins of white pepper (Piper nigrum L.) was investigated in the present study. The white pepper essential oil has shown strong activity for the inhibition of primary and secondary oxidation products in mustard oil added at 0.02 % concentration which was evaluated using peroxide value and thiobarbituric acid value. Moreover it was further supported by complementary antioxidant assays such as ferric thiocyanate method in linoleic acid system, chelating and scavenging effects on 1,1′-diphenyl-2-picrylhydrazyl radical. In antimicrobial investigations, using inverted petriplate and food poison techniques, white pepper essential oil showed strong inhibition for Fusarium graminearum and Penicillium viridicatum. The white pepper ethanol and n-hexane oleoresin showed moderate inhibition for all tested fungal strains. Gas chromatography–Mass spectrometry (GC–MS) technique was used to analyze 40 different components constituting approximately 97.7 % of the volatile oil. Among them β-caryophyllene (16.0 %), sabinene (12.6 %), limonene (11.9 %) and torreyol (9.3 %) were the major components with many minor components. Both ethanol and n-hexane oleoresins comprise of 26 components having piperine, as the major component.

  • a comparison of chemical antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils oleoresins and their constituents
    Food and Chemical Toxicology, 2007
    Co-Authors: Gurdip Singh, Sumitra Maurya, M P Delampasona, Cesar A N Catalan
    Abstract:

    The antioxidant, antifungal and antibacterial potentials of volatile oils and oleoresin of Cinnamomum zeylanicum Blume (leaf and bark) were investigated in the present study. The oleoresins have shown excellent activity for the inhibition of primary and secondary oxidation products in mustard oil added at the concentration of 0.02% which were evaluated using peroxide, thiobarbituric acid, p-anisidine and carbonyl values. Moreover, it was further supported by other complementary antioxidant assays such as ferric thiocyanate method in linoleic acid system, reducing power, chelating and scavenging effects on 1,1 0 -diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals. In antimicrobial investigations, using inverted petriplate and food poison techniques, the leaf and bark volatile oils has been found to be highly effective against all the tested fungi except Aspergillus ochraceus. However, leaf oleoresin has shown inhibition only for Penicillium citrinum whereas bark oleoresin has caused complete mycelial zone inhibition for Aspergillus flavus and A. ochraceus along with Aspergillus niger, Aspergillus terreus, P. citrinum and Penicillium viridicatum at 6 lL. Using agar well diffusion method, leaf volatile oil and oleoresin have shown better results in comparison with bark volatile oil, oleoresin and commercial bactericide, i.e., ampicillin. Gas chromatographic–mass spectroscopy studies on leaf volatile oil and oleoresin resulted in the identification of 19 and 25 components, which accounts for the 99.4% and 97.1%, respectively of the total amount and the major component was eugenol with 87.3% and 87.2%, respectively. The analysis of cinnamon bark volatile oil showed the presence of 13 components accounting for 100% of the total amount. (E)-cinnamaldehyde was found as the major component along with d-cadinene (0.9%), whereas its bark oleoresin showed the presence of 17 components accounting for 92.3% of the total amount. The major components were (E)-cinnamaldehyde (49.9%), along with several other components. � 2007 Elsevier Ltd. All rights reserved.

  • A comparision of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oil.
    2007
    Co-Authors: Gurdip Singh, Sumitra Maurya, M P Delampasona, Cesar A N Catalan
    Abstract:

    Abstract The antioxidant, antifungal and antibacterial potentials of volatile oils and oleoresin of Cinnamomum zeylanicum Blume (leaf and bark) were investigated in the present study. The oleoresins have shown excellent activity for the inhibition of primary and secondary oxidation products in mustard oil added at the concentration of 0.02% which were evaluated using peroxide, thiobarbituric acid, p-anisidine and carbonyl values. Moreover, it was further supported by other complementary antioxidant assays such as ferric thiocyanate method in linoleic acid system, reducing power, chelating and scavenging effects on 1,1 0 -diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals. In antimicrobial investigations, using inverted petriplate and food poison techniques, the leaf and bark volatile oils has been found to be highly effective against all the tested fungi except Aspergillus ochraceus. However, leaf oleoresin has shown inhibition only for Penicillium citrinum whereas bark oleoresin has caused complete mycelial zone inhibition for Aspergillus flavus and A. ochraceus along with Aspergillus niger, Aspergillus terreus, P. citrinum and Penicillium viridicatum at 6 lL. Using agar well diffusion method, leaf volatile oil and oleoresin have shown better results in comparison with bark volatile oil, oleoresin and commercial bactericide, i.e., ampicillin. Gas chromatographic-mass spectroscopy studies on leaf volatile oil and oleoresin resulted in the identification of 19 and 25 components, which accounts for the 99.4% and 97.1%, respectively of the total amount and the major component was eugenol with 87.3% and 87.2%, respectively. The analysis of cinnamon bark volatile oil showed the presence of 13 components accounting for 100% of the total amount. (E)-cinnamaldehyde was found as the major component along with d-cadinene (0.9%), whereas its bark oleoresin showed the presence of 17 components accounting for 92.3% of the total amount. The major components were (E)-cinnamaldehyde (49.9%), along with several other components

  • chemical constituents antimicrobial investigations and antioxidative potential of volatile oil and acetone extract of star anise fruits
    Journal of the Science of Food and Agriculture, 2006
    Co-Authors: Gurdip Singh, Sumitra Maurya, M P Delampasona, Cesar A N Catalan
    Abstract:

    GC and GC-MS analysis of fruit volatile oil of star anise (Illicium verum Hook) showed the presence of 25 components which account for the 99.9% of the total amount. The major components were trans-anethole (94.37%), methyl chevicol (1.82%) and cis-anethole (1.59%). 15 Components were identified from its acetone extract accounting for 80.27% of the total amount. trans-Anethole (51.81%) was found as a major component along with linoleic acid (11.6%), 1-(4-methoxyphenyl)-prop-2-one (6.71%), foeniculin (5.29%) and palmitic acid (1.47%). Using an inverted petriplate method, the volatile oil completely inhibited the growth of Fusarium moniliforme at 6 µl dose. In case of extract, 50% mycelial zone inhibition was obtained for Penicillium citrinum and Penicillium viridicatum. Moreover, using food poison technique, the volatile oil was found to be effective for controlling the growth of F. moniliforme and Aspergillus niger whereas the extract has been found to be highly effective for Aspergillus flavus. In antibacterial investigations, using agar well diffusion method, the extract has shown better activity for Staphylococcus aureus and Bacillus cereus in comparison with volatile oil and commercial bactericide, ie Ampicillin. However, volatile oil has shown better activity for Salmonella aeruginosa and Bacillus subtilis. Moreover, the extract has shown excellent activity for the inhibition of primary and secondary oxidation products in rapeseed oil which were evaluated using peroxide, thiobarbituric acid, p-anisidine and carbonyl values. The activity of extract was further confirmed using other antioxidant properties such as ferric thiocyanate method in linoleic acid system, reducing power and scavenging effect (%) on 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) radical. Hence, the extract could be considered as natural antioxidant which may be used for chemoprevention of diseases occurring due to oxidative deterioration. Copyright © 2005 Society of Chemical Industry