Chemical composition and in vitro antimicrobial activity of parsley [Petroselinum crispum (Mill.) Fuss] and ginger (Zingiber officinale Roscoe) essential oils from store-bought parsley plants and ginger rhizomes were evaluated. A sensory analysis was performed on aged cheese slices treated with a mix of each essential oil and seed oil. Parsley essential oil was selected as the best compromise between sensory influence and antimicrobial activity and tested to evaluate its antifungal effects on cheese slices experimentally contaminated with Aspergillus flavus. Monoterpenes and a-zingiberene were the most abundant compounds in parsley and ginger essential oil, respectively. Both essential oils showed in vitro antimicrobial activity against different fungal species while only a bacterial strain (Enterococcus faecalis) was sensible to ginger essential oil. Only the cheese slices treated with parsley essential oil were appreciated by the panellists and its use has been effective in preventing the A. flavus growth in cheese.

Ginger and parsley essential oils: chemical composition, antimicrobial activity, and evaluation of their application in cheese preservation / S. Vitalini, L. Nalbone, C.E.M. Bernardi, M. Iriti, R. Costa, N. Cicero, F. Giarratana, L. Vallone. - In: NATURAL PRODUCT RESEARCH. - ISSN 1478-6427. - (2022 Sep 14), pp. 1-6. [Epub ahead of print] [10.1080/14786419.2022.2125965]

Ginger and parsley essential oils: chemical composition, antimicrobial activity, and evaluation of their application in cheese preservation

S. Vitalini
Primo
;
C.E.M. Bernardi;M. Iriti;L. Vallone
Ultimo
2022

Abstract

Chemical composition and in vitro antimicrobial activity of parsley [Petroselinum crispum (Mill.) Fuss] and ginger (Zingiber officinale Roscoe) essential oils from store-bought parsley plants and ginger rhizomes were evaluated. A sensory analysis was performed on aged cheese slices treated with a mix of each essential oil and seed oil. Parsley essential oil was selected as the best compromise between sensory influence and antimicrobial activity and tested to evaluate its antifungal effects on cheese slices experimentally contaminated with Aspergillus flavus. Monoterpenes and a-zingiberene were the most abundant compounds in parsley and ginger essential oil, respectively. Both essential oils showed in vitro antimicrobial activity against different fungal species while only a bacterial strain (Enterococcus faecalis) was sensible to ginger essential oil. Only the cheese slices treated with parsley essential oil were appreciated by the panellists and its use has been effective in preventing the A. flavus growth in cheese.
Natural compounds; moulds; fungi; sensoryanalysis; GC-MS; GC-FID
Settore VET/04 - Ispezione degli Alimenti di Origine Animale
Settore AGR/12 - Patologia Vegetale
Settore BIO/15 - Biologia Farmaceutica
https://doi.org/10.1080/14786419.2022.2125965
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/939617
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