Phytochemical and antimicrobial investigation of the leaves of five Egyptian mango cultivars and evaluation of their ess
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ORIGINAL ARTICLE
Phytochemical and antimicrobial investigation of the leaves of five Egyptian mango cultivars and evaluation of their essential oils as preservatives materials Salama A. Ouf1 • Alaaeldin M. F. Galal2 • Heba S. Ibrahim3 • Amal Z. Hassan2 Maged K. G. Mekhael2 • Khaled F. El-Yasergy1 • Mohamed N. Abd El-Ghany1 • Mohamed A. Rizk1 • Atef G. Hanna2
•
Revised: 28 April 2020 / Accepted: 30 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The sterols, hydrocarbons and fatty acids constituents of the leaves of five mango cultivars locally implanted in Egypt were identified. The effect of their essential oils (EOs) against food borne microorganisms was studied as preservative materials. The chemical constituents of the EOs isolated from mango leaves were identified by Gas Chromatography–Mass spectrometry (GC–MS) technique. Trans-caryophyllene, a–humulene and a–elemene were identified as terpene hydrocarbons, while 4-hydroxy-4-methyl-2-pentanone as oxygenated compounds were recorded in all tested cultivars with variable amounts. Results showed that Staphylococcus aureus and Escherichia coli were the most sensitive microorganisms tested for Alphonso EOs. On the other hand, Salmonella typhimrium was found to be less susceptible to the EOs of the studied cultivars. The EOs of different mango cultivars induced a steady decrease in the activity of amylase, protease and lipase at the minimum
inhibitory concentration (MIC). The treatment of the tested bacteria with the EOs of mango cultivars caused a steady loss in enterotoxins even when applied at the sub-MIC. Bacteria-inoculated apple juice treated with minimum bactericidal concentration of Alphonso oil was free from the bacteria after 5 days of incubation at 25 °C. Eighteeen volatile compounds were found to reduce the activity of the amylase enzyme and the most active was cedrelanol (-7.6 kcal mol-1) followed by alpha-eudesmol (-7.3 kcal mol-1) and humulene oxide (-7 kcal mol-1). The binding mode of both of cedrelanol and alpha-eudesmol with amylase enzyme was illustrated. Keywords Mangifera indica Essential oils Antimicrobial activity Food spoilage Bacterial contamination Food preservation
Introduction Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04816-5) contains supplementary material, which is available to authorized users. & Salama A. Ouf [email protected] & Atef G. Hanna [email protected] 1
Botany and Microbiology Department, Faculty of Science, Cairo University, Giza 12613, Egypt
2
Chemistry of Natural Compounds Department, Pharmaceutical and Drug Industries Research Division, National Research Centre, Giza 12622, Egypt
3
Desert Research Centre, Medicinal and Aromatic Plants Department, Ecology and Dry Lands Agriculture Division, Cairo, Egypt
Food spoilage and Food-borne diseases are still major problems in the world, even in well-developed countries. So, still a need for new methods of reducing or eliminating these difficulties, possibly i
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