Background: Essential oils are one of the natural products that are used in different aspects of life due to biological activities. The current investigated was aimed to study the effect of essential oils of citronella (Cymbopogon nardus), geranium (Pelargonium graveolens) and there mixture as a source of natural antioxidant and antimicrobial in formulating a new mayonnaise product during storage to improve its nutraceutical value and shelf-life. Methodology: The essential oils were added to oil of new mayonnaise formula at the rates of 50, 100 and 150 µl/100 gm from Cymbopogon nardus and Pelargonium graveolens and 100 µl/100 gm from there mixtures. The effect of essential oils on oxidative stability, sensory characteristics and microbial evaluation of mayonnaise was studied during 4 months. Results: The results of essential oils analyzed using GC/MS technique indicated that the major components of citronella oil were citronella (48.73%) and geraniol (33.39%), meanwhile geraniol (40.49%) the major of geranium oil. The essential oils of citronella significantly cytotoxic at high concentrations whereas geranium oil did not show any cytotoxicity. The oils were investigated antimicrobial activity against 7 bacteria strains and 3 fungi strains. Citronella oil had a stronger antibacterial and antifungal potential against selected microorganisms at low concentration was more effective than geranium oil. Sensory evaluation of mayonnaise samples prepared by add essential oils showed no significantly (P >0.05) effect on texture properties. But, odour and appearance indicated that the addition of (citronella 100, geranium 150 and mixture 100 µl/100gm) gave a better rating score in the mayonnaise samples. At the end of storage the peroxide and acid value of mayonnaise formed with essential oils significantly lower than control. Also, Decreasing in microbial loadings of all mayonnaises samples tested were noticed by increasing the essential oils concentration in mayonnaise samples. Mayonnaise prepared with citronella, geranium at concentration 100 and 150 µl/100 gm respectively exhibited lowest total count bacteria and fungi. Conclusion: So, the addition of essential oils prolonged the oxidative stability of mayonnaise and they can be used as antibacterial agents.
Published in | International Journal of Microbiology and Biotechnology (Volume 1, Issue 1) |
DOI | 10.11648/j.ijmb.20160101.18 |
Page(s) | 49-59 |
Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
Copyright |
Copyright © The Author(s), 2017. Published by Science Publishing Group |
Essential Oil, GC Mas, Cytotoxicity, Antioxidant, Antimicrobial Activity, Mayonnaise and Chemical Composition
[1] | European Food Safety Authority (EFSA) and European Centre for Disease Prevention and Control (ECDC). (2015). The European union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2013. EFSA Journal, 13(1). |
[2] | Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology, 94: 223–253. |
[3] | Jones, F. T. (2011). A review of practical Salmonella control measures in animal feed. J. Appl. Poult. Res. 20: 102-113. |
[4] | Kuete, V., Tsafack Mbaveng, A., Tsaffack, M., Penlap Beng, V., Etoa, F. X., Nkengfack, A. E. (2008). Antitumor, antioxidant and antimicrobial activities of Bersamaengleriana (Melianthaceae). Journal of Ethnopharmacology, 115(3): 494–501. |
[5] | Burt, S. A. and Reinders, R. D. (2003). Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7. Letters in Applied Microbiology, 36:162-167. |
[6] | Lee, B. H.; Annis, P. C.; Tumaalii, F. and Choi, W. S. (2004). Fumigant toxicity of essential oils from the Myrtaceae family and 1, 8−cineol against 3 major stored−grain insects. - Journal of Stored Products Research, 40: 553−564. |
[7] | Phippen, W. B. and Simon, J. E. (2000). Anthocyanin inheritance and instability in purple basil (Ocimum basilicum L.). J. Hered, 91: 289–296. |
[8] | Zargari, A. (1989). Medicinal Plants. 4th ed (in Persian). Tehran University Publications. Tehran, IRAN. |
[9] | Andrade, M. A.; Cardoso, M. G.; Batista, L. R.; Freire, J. M. and Nelson, D. L. (2011). Antimicrobial activity and chemical composition of essential oil of Pelargonium odoratissimum. Braz J Pharmacognosy. 21: 47-52. |
[10] | Stojkovic, D.; Sokovich, M.; Glamoclija, J.; Dzamic, A.; Ciric, A. and Ristic, M. (2011). Chemical composition and antimicrobial activity of Vitex agnus-castus L. fruits and leaves essential oil. Food Chem., 128: 1017-1022. |
[11] | Lorenzi, H. and Matos, F. J. A. (2002). Plantas medicinais no Brasil: nativas e exóticas cultivadas. Nova Odessa: Plantarum. p 512. |
[12] | Oliveira, M. and Rendimento, S. (2011). Yield, chemical composition and anti-listerial activity of essential oils of species of Cymbopogon. Rev. Bras. Pl. Med. 13: 8-16. |
[13] | McClements, D. J. (1999). Food emulsions: Principles, practice, and techniques. Boca Raton: CRC Press 378 pp. Media, USA, pp. 1–7. |
[14] | Depree, J. A. and Savage, G. P. (2001). Physical and flavour stability of mayonnaise. Trends in Food Science and Technology, 12, 157–163. |
[15] | Frankel, E. N.; Satue-Gracia, T.; Meyer, A. S. and German, J. B. (2002). Oxidative stability of fish and algae oils containing long-chain polyunsaturated fatty acids in bulk and in oil in-water emulsions. J. Agric. Food Chem., 50: 2094-2099. |
[16] | Asadipour, A.; Rezaei, Z.; Saberi-Amoli, S.; Amanzadeh, Y. and Ghannadi, A. (2003). Volatile constituents of the aerial parts of Cymbopogon olivieri (Boiss.) Bor. from Iran. J Essent Oil Bear Pl., 6: 51-54. |
[17] | Leuschner, R. G., Boughtflower, M. P. (2001). Standardized laboratory-scale preparation of mayonnaise containing low levels of it Salmonella enterica serovar Enteritidis. J. Food Protec., 64: 623-9. |
[18] | AOAC, 2000. Official Methods of Analysis Association of Official Analytical Chemists, 16th ed., Virginia, USA. |
[19] | Gulluce, M.; Sahin, F.; Sokmen, M.; Qzer, H.; Daferera, D.; Sokmen, A.; Polissiou, M.; Adiguzel, A. and Ozkan, H. (2007). Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. longifolia. Food Chemistry, 103: 1449-1456. |
[20] | Skehan, P.; Storeng, R.; Scudiers, D.; Monks, A.; James, M.; Visitica, D.; Warren, T.; Bokeshn, H. Kenneys and Bayde, R. (1990). New colorimetric Cytotoxicity assay for anti-cancer drug screening. J. National.Cancer.Inst. 82:1107-1112. |
[21] | Donaldson, J. R., Warner, S. L., Cates, R. G., and Gary Young, D. (2005). Assessment of antimicrobial activity of fourteen essential oils when using dilution and diffusion methods. Pharmaceutical biology, 43(8), 687-695. |
[22] | Sharma, N. and Tripathi, A. (2008). Effects of Citrus sinensis (L.) Osbeck epicarp essential oil on growth and morphogenesis of Aspergillus niger (L.) Van Tieghem. Microbiol Res 163:337–344. |
[23] | APHA. 1992. American Public Health Association. Compendium of Methods for the Microbiological Examination of Foods. |
[24] | Worrasinchai, S., Suphantharika, M., Pinjai, S., and Jamnong, P. (2006). β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise. Food hydrocolloids, 20(1), 68-78. |
[25] | Snedecor, G. W. and Cochran, W. G. (1980). Statistical methods. Oxford and J. B. H publishing Com. 7th edition. |
[26] | Koffi, K.; Komla, S.; Catherine, G.; Christine, R.; Jean-Pierre, C. and Laurence N. (2009). In vitro cytotoxic activity of Cymbopogon citratus L. and Cymbopogon nardus L. essential oils from Togo. Bangladesh J. Pharmacol., 4: 29-34. |
[27] | Koba, K.; Sanda, K.; Guyon, C.; Raynaud, C.; Chaumont J. P. and Nicod, L. (2009). In vitro cytotoxic activity of Cymbopogon citrates L. and Cymbopogon nardus L. essential oils from Togo. Bangladesh J Pharmacol, 4: 29-34. |
[28] | Rana, V. S., Juyal, J. P., and Blazquez, M. A. (2002). Chemical constituents of essential oil of Pelargonium graveolens leaves. International Journal of Aromatherapy, 12(4), 216-218. |
[29] | Faleiro, J. R. and Satarkar, V. R. (2002). Sustaining trapping efficiency of red palm weevil, Rhynchophorus ferrugineus (Olivier) pheromone traps by periodic replacement of food baits. National Seminar on Resources management in plant Protection during twenty first Century. Hyderabad, India, 14-15. |
[30] | Džamić A. M., Soković M. D., Ristić M. S., Grujić S. M., Mileski K. S., Marin P.D., (2014). Chemical composition, antifungal and antioxidant activity of Pelargonium graveolens essential oil, J App Pharm Sci, 4(03):001-005. |
[31] | Scherer, R.; Wagner, R.; Duarte, M. C. T. and Godoy, H. T. (2009). Composition and antioxidant and antimicrobial activities of clove, citronella and palmarosa essential oils. Revista Brasileira de Plantas Medicinais, 11 (4): 442-449. |
[32] | Politeo, O.; Jukic, M. and Milos, M. (2007). Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil. Food Chemistry, 101: 379-385. |
[33] | Sacchetti, G., Maietti, S.; Muzzoli, M.; Scaglianti, M.; Manfredini, S. and M. Radice, 2005. Comparative evaluation of 11 essential oils of different origin as functional antio xidants, antiradicals and antimicrobials in foods. Food Chemistry, 91: 621-632. |
[34] | Lalli, J. Y. Y., Van Zyl, R. L., Van Vuuren, S. F., & Viljoen, A. M. (2008). In vitro biological activities of South African Pelargonium (Geraniaceae) species. South African Journal of Botany, 74(1), 153-157. |
[35] | Sinha, S.; Jothiramajayam, M.; Ghosh, M. and Mukherjee, A. (2014). Evaluation of toxicity of essential oils palmarosa, citronella, lemongrass and vetiver in human lymphocytes. Food and Chemical Toxicology, 68: 71–77. |
[36] | Satyavati, G. V., Gupta, A. K. and Tandon, N. (1987) Medicinal Plants of India, Indian Council of Medical Research, New Delhi. Vol. 2, pp. 354-366. |
[37] | Aggarwal, K. K.; Ahmad, A.; Santha Kumar, T. R.; Jain, N.; Gupta, v. K.; Kumar, S. and Khanuja, S. P. (2000). Antimicrobial activity spectra of Pelargonium graveolens L.. and Cymbopogon winterianus Jowitt. Oil constituents and acyl derivatives. J. Med. Arom. Plant Sci., 22 (1 B): 544-548. |
[38] | Sindhu, S.; Chemakam, B.; Leela, N. K. and Bhai, R. S. (2011). Chemoprevention by essential oil of turmeric leaves (Curcuma longa L.) on the growth of Aspergillus flavus and aflatoxin production. Food Chem. Toxicol. 49:1188–1192. |
[39] | Nogueira, J. H. C.; Gonçalez, E.; Galleti, S. R.; Facanali, R.; Marques, M. O. M. and Felício, J. D. (2010). Ageratum conyzoides essential oil as aflatoxin suppressor of Aspergillus flavus. Int J. Food Microbiol., 137: 55–60. |
[40] | Rasooli, I. and Owlia, P. (2005). Chemoprevention by thyme oils of Aspergillus parasiticus growth and aflatoxin production. Phytochemistry, 66(24): 2851–2856. |
[41] | Govaris, A.; Solomakos, N.; Pexara, A. and Chatzopoulou, P. S. (2010). The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated. International Journal of Food Microbiology, 137: 175–180. |
[42] | Kishk, Y. F. and Elsheshetawy, H. E. (2013). Effect of ginger powder on the mayonnaise oxidative stability, rheological measurements and sensory characteristics, Annals of Agricultural Science., 58(2), 213–220. |
[43] | Pons, M., M. J. Galotto and S. Subirats, 1994. Comparison of the steady rheological characteristics of normal and light mayonnaise. Food Hydrocolloids, 8(3-4): 389-400. |
[44] | Rasmy, N. M.; Hassan, A. A.; Foda, M. I. and El-Moghazy, M. M. (2012). Assessment of the antioxidant activity of sage (Salvia officinalis L.) extracts on the shelf life of mayonnaise. World J. Dairy Food Sci, 7(1): 28-40. |
[45] | El-Bostany, N.; Gaafar, A. M. and Salem, A. A. (2011). “Development of light mayonnaise formula using carbohydrate-based fat replacement,” Aust. J. Basic Appl. Sci., (5), 673–682. |
[46] | Troller, J. Α.; Christian, J. Η. B. (1978). Water Activity and Food; Academic Press: New York, NY. |
[47] | Halliwell, B. (1995). Antioxidant characterization. Methodology and mechanism. Biochem Pharmacol., 49: 1341–1348. |
[48] | Shahidi, F., P. K. Janitha, and P. Wanasundara. (1992). Phenolic antioxidants. Critical Reviews in Food Science and Nutrition 32:67-102. |
[49] | Pokorny, J., H. Nguyen and J. Korczak, (1997). Antioxidant activities of rosemary and sage extracts in sunflower oil. Nahrung, 41(3): 176-177. |
[50] | Kishk, Y. M. (1997). Role of some vegetable oils in mayonnaise characteristics. M.Sc. Fac. of Agric. Ain Shams Univ. Egypt. pp: 35. |
[51] | Pourkomailian, B. (2000). Sauces and dressings. In D. Kilcast, and P. Subramaniam (Eds.), the stability and shelf-life of food. Washington, DC: CRC Press. |
[52] | Karas, R.; Skvarãa, M. and Îlender, B. (2002). Sensory quality of standard and light mayonnaise during storage. Food Tech. Biotech., 40 (2): 119-127. |
[53] | Stefanow, L. (1989). Changes in mayonnaise quality. Lebensmittel Industrie, 36: 207-208. |
[54] | Roy, J., Shakaya, D. M., Callery, P. S. and Thomas, J. G., (2006). Chemical constituents and antimicrobial activity of a traditional herbal medicine containing garlic and black cumen. Afr. J. Trad. CAM3, 1–7. |
[55] | Abou-Zeid, M. B. (2006). Sensory, physico-chemical and microbial characteristics of new light mayonnaise formulations. M.Sc. Thesis, Faculty of Agric. Cairo University. Egypt. |
APA Style
Ebtehal A. El-Kholany. (2017). Utilization of Essential Oils from Citronella and Geranium as Natural Preservative in Mayonnaise. International Journal of Microbiology and Biotechnology, 1(1), 49-59. https://doi.org/10.11648/j.ijmb.20160101.18
ACS Style
Ebtehal A. El-Kholany. Utilization of Essential Oils from Citronella and Geranium as Natural Preservative in Mayonnaise. Int. J. Microbiol. Biotechnol. 2017, 1(1), 49-59. doi: 10.11648/j.ijmb.20160101.18
@article{10.11648/j.ijmb.20160101.18, author = {Ebtehal A. El-Kholany}, title = {Utilization of Essential Oils from Citronella and Geranium as Natural Preservative in Mayonnaise}, journal = {International Journal of Microbiology and Biotechnology}, volume = {1}, number = {1}, pages = {49-59}, doi = {10.11648/j.ijmb.20160101.18}, url = {https://doi.org/10.11648/j.ijmb.20160101.18}, eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20160101.18}, abstract = {Background: Essential oils are one of the natural products that are used in different aspects of life due to biological activities. The current investigated was aimed to study the effect of essential oils of citronella (Cymbopogon nardus), geranium (Pelargonium graveolens) and there mixture as a source of natural antioxidant and antimicrobial in formulating a new mayonnaise product during storage to improve its nutraceutical value and shelf-life. Methodology: The essential oils were added to oil of new mayonnaise formula at the rates of 50, 100 and 150 µl/100 gm from Cymbopogon nardus and Pelargonium graveolens and 100 µl/100 gm from there mixtures. The effect of essential oils on oxidative stability, sensory characteristics and microbial evaluation of mayonnaise was studied during 4 months. Results: The results of essential oils analyzed using GC/MS technique indicated that the major components of citronella oil were citronella (48.73%) and geraniol (33.39%), meanwhile geraniol (40.49%) the major of geranium oil. The essential oils of citronella significantly cytotoxic at high concentrations whereas geranium oil did not show any cytotoxicity. The oils were investigated antimicrobial activity against 7 bacteria strains and 3 fungi strains. Citronella oil had a stronger antibacterial and antifungal potential against selected microorganisms at low concentration was more effective than geranium oil. Sensory evaluation of mayonnaise samples prepared by add essential oils showed no significantly (P >0.05) effect on texture properties. But, odour and appearance indicated that the addition of (citronella 100, geranium 150 and mixture 100 µl/100gm) gave a better rating score in the mayonnaise samples. At the end of storage the peroxide and acid value of mayonnaise formed with essential oils significantly lower than control. Also, Decreasing in microbial loadings of all mayonnaises samples tested were noticed by increasing the essential oils concentration in mayonnaise samples. Mayonnaise prepared with citronella, geranium at concentration 100 and 150 µl/100 gm respectively exhibited lowest total count bacteria and fungi. Conclusion: So, the addition of essential oils prolonged the oxidative stability of mayonnaise and they can be used as antibacterial agents.}, year = {2017} }
TY - JOUR T1 - Utilization of Essential Oils from Citronella and Geranium as Natural Preservative in Mayonnaise AU - Ebtehal A. El-Kholany Y1 - 2017/01/20 PY - 2017 N1 - https://doi.org/10.11648/j.ijmb.20160101.18 DO - 10.11648/j.ijmb.20160101.18 T2 - International Journal of Microbiology and Biotechnology JF - International Journal of Microbiology and Biotechnology JO - International Journal of Microbiology and Biotechnology SP - 49 EP - 59 PB - Science Publishing Group SN - 2578-9686 UR - https://doi.org/10.11648/j.ijmb.20160101.18 AB - Background: Essential oils are one of the natural products that are used in different aspects of life due to biological activities. The current investigated was aimed to study the effect of essential oils of citronella (Cymbopogon nardus), geranium (Pelargonium graveolens) and there mixture as a source of natural antioxidant and antimicrobial in formulating a new mayonnaise product during storage to improve its nutraceutical value and shelf-life. Methodology: The essential oils were added to oil of new mayonnaise formula at the rates of 50, 100 and 150 µl/100 gm from Cymbopogon nardus and Pelargonium graveolens and 100 µl/100 gm from there mixtures. The effect of essential oils on oxidative stability, sensory characteristics and microbial evaluation of mayonnaise was studied during 4 months. Results: The results of essential oils analyzed using GC/MS technique indicated that the major components of citronella oil were citronella (48.73%) and geraniol (33.39%), meanwhile geraniol (40.49%) the major of geranium oil. The essential oils of citronella significantly cytotoxic at high concentrations whereas geranium oil did not show any cytotoxicity. The oils were investigated antimicrobial activity against 7 bacteria strains and 3 fungi strains. Citronella oil had a stronger antibacterial and antifungal potential against selected microorganisms at low concentration was more effective than geranium oil. Sensory evaluation of mayonnaise samples prepared by add essential oils showed no significantly (P >0.05) effect on texture properties. But, odour and appearance indicated that the addition of (citronella 100, geranium 150 and mixture 100 µl/100gm) gave a better rating score in the mayonnaise samples. At the end of storage the peroxide and acid value of mayonnaise formed with essential oils significantly lower than control. Also, Decreasing in microbial loadings of all mayonnaises samples tested were noticed by increasing the essential oils concentration in mayonnaise samples. Mayonnaise prepared with citronella, geranium at concentration 100 and 150 µl/100 gm respectively exhibited lowest total count bacteria and fungi. Conclusion: So, the addition of essential oils prolonged the oxidative stability of mayonnaise and they can be used as antibacterial agents. VL - 1 IS - 1 ER -