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Nikolić M, Stojković D, Glamočlija J, et al. Could essential oils of green and black pepper be used as food preservatives?. J Food Sci Technol. 2015;52(10):6565-73doi: 10.1007/s13197-015-1792-5.
Nikolić, M., Stojković, D., Glamočlija, J., Ćirić, A., Marković, T., Smiljković, M., & Soković, M. (2015). Could essential oils of green and black pepper be used as food preservatives?. Journal of food science and technology, 52(10), 6565-73. https://doi.org/10.1007/s13197-015-1792-5
Nikolić, Miloš, et al. "Could essential oils of green and black pepper be used as food preservatives?." Journal of food science and technology vol. 52,10 (2015): 6565-73. doi: https://doi.org/10.1007/s13197-015-1792-5
Nikolić M, Stojković D, Glamočlija J, Ćirić A, Marković T, Smiljković M, Soković M. Could essential oils of green and black pepper be used as food preservatives?. J Food Sci Technol. 2015 Oct;52(10):6565-73. doi: 10.1007/s13197-015-1792-5. Epub 2015 Mar 11. PMID: 26396402; PMCID: PMC4573123.
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J Food Sci Technol. 2015 Oct;52(10):6565-73. doi: 10.1007/s13197-015-1792-5. Epub 2015 Mar 11.

Could essential oils of green and black pepper be used as food preservatives?.

Journal of food science and technology

Miloš Nikolić, Dejan Stojković, Jasmina Glamočlija, Ana Ćirić, Tatjana Marković, Marija Smiljković, Marina Soković

Affiliations

  1. Institute for Biological Research "Siniša Stankovi?", University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia.
  2. Institute for Medicinal Plant Research "Josif Pan?i?", Tadeuša Koš?uška 2, 11000 Belgrade, Serbia.

PMID: 26396402 PMCID: PMC4573123 DOI: 10.1007/s13197-015-1792-5

Abstract

Black and green pepper essential oils were used in this study in order to determine the chemical composition, in vitro antimicrobial activity against food spoilage microorganisms and in situ oils effect on food microorganism, after incorporation in chicken soup, by suggested methodology for calculation of Growth inhibition concentrations (GIC50). Chemical analysis revealed a total of 34 components. The major constituent of black pepper oil was trans-caryophyllene (30.33 %), followed by limonene (12.12 %), while β-pinene (24.42 %), δ(3)-carene (19.72 %), limonene (18.73 %) and α-pinene (10.39 %) were dominant compounds in green pepper oil. Antimicrobial activity was determined by microdilution technique and minimal inhibitory (MIC) and minimal bactericidal/fungicidal concentrations (MBC/MFC) were determined. Green pepper oil showed stronger antibacterial and antifungal activity (MIC 0.50-1.87; MBC 0.63-2.5 mg/ml; MIC 0.07-0.16; MFC 0.13-1.25 mg/ml) against black pepper oil (MIC 0.07-3.75; MBC 0.60-10.00 mg/ml; MIC 0.63-5.00; MFC 1.25-10.00 mg/ml. Oils successfully inhibited the growth of S. aureus in chicken soup in a dose dependent manner. GIC50 values were calculated after 24, 48 and 72 h and were in range of 0.156-0.689 mg/ml. The 50 % inhibitory concentrations (IC50) of EOs were 36.84 and 38.77 mg/ml with in 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay respectively. The obtained results revealed that black and green pepper volatiles are efficient in controlling the growth of known food-spoilage microorganisms.

Keywords: Antimicrobial activity; Black and green pepper; Essential oil; Liquid food; Novel methodology for GIC50; Piper nigrum L

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