Antifungal activity of nanoemulsion from Cleome viscosa essential oil against food-borne pathogenic Candida albicans.

Pathogenic and spoilage fungi cause enormous challenges to food related fatal infections. Plant essential oil based classical emulsions can functions as antifungal agents. To investigate the antifungal spectrum, that is the scope of the nanoemulsion composed of Cleome viscosa essential oil and Triton-x-100 fabricated by ultrasonication method. Minimum inhibitory and fungicidal concentration of essential oil nanoemulsion (EONE) was tested against food borne pathogenic C. albicans. The MIC and MFC values ranged from 16.5 to 33 µl/ml with significant reduction on biofilm of C. albicans isolates. The alteration of molecular fingerprints was confirmed by Fourier transformed infrared spectroscopy and subsequent reduction of chitin levels in cell walls was noted by spectroscopic analysis. The EONE and their bioactive compounds cause collateral damage on C. albicans cells.

Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prunus amygdalus Batsch spp. dulce) kernel and oils.

Oil content of almond kernels ranged from 36.7% in the cultivar T12 to 79.0% in genotype T27. The major fatty acid in almond oil is oleic (62.43% in T7-76.34% in T4) followed by linoleic (13.97% in T4-29.55% in T3) and palmitic (4.97% in T2-7.51% inT3). The main tocopherol in almond oil was α-tocopherol (44.25 mg/100 g in T25-75.56 mg/100 g in T13) that was 44 folds higher than other tocopherols in the oil. Total tocopherol contents of almond oils ranged between 47.42 mg/100 g (T14) and 80.15 mg/100 g (T16). Among macro minerals, K was the highest (5238-14,683 mg/kg), followed by P (3475-11,123 mgkg), Ca (1798-5946 mg/kg), and Mg (2192-3591 mg/kg), whereas Na was the least (334-786 mg/kg) in almond kernel. The total polyphenol was observed in T16 (98.67 mg GAE/100 g), while the least was found in T24 (23.75 mg GAE/100 g). Antioxidant activity was high in T7 (91.18%) and low in T12 (44.59%).

Evaluation of Chemical Properties, Amino Acid Contents and Fatty Acid Compositions of Sesame Seed Provided from Different Locations.

In this study, chemical properties, amino acid contents, fatty acid compositions of sesame seeds dependin on growing locations of sesame plants were evaluated. Protein contents of sesame seeds changed between 20.80% (Afghanistan) and 26.01% (India). Oil contents of seeds were changed between 44.69% (Mozambique) and 55.37% (Niger-Kany). Crude fiber contents of sesame seeds ranged from 17.30% (Ethiopia-Volega) to 28.78% (Mozambique). The highest protein, crude oil and crude fiber were found in India, Niger-Kany and Mozambique sesame seed samples, respectively. In addition, while glutamic acid contends of seeds change between 3.28% (Uganda and Niger-Benje) and 4.57% (India), arginine contents of seeds ranged from 2.36% (Uganda) to 3.10% (India). The total amino acid contents of sesame seeds ranged from 18.12% (Uganda) to 23.51% (India). Palmitic acid contents of sesame oils ranged from 7.93% (Uganda) to 9.55% (Burkina Faso). While oleic acid contents of sesame seed oils are found between 35.88% (Mozambique) and 44.54% (Afghanistan), linoleic acid contents of oils ranged from 37.41% (Afghanistan) to 47.44% (Mozambique). The high amount of protein, oil contents, amino acids and unsaturated fatty acids can be positively considered from the nutritional point of view.

Optimization of ultrasound-assisted extraction of phenolic compounds and antioxidant activity from Argel (Solenostemma argel Hayne) leaves using response surface methodology (RSM).

In this study, phenolic compounds were extracted from Argel leaves using an ultrasound-assisted extraction (UAE) method. The extraction parameters (sonication temperature, time, and ethanol concentration) were optimized using a response surface methodology (Box-Behnken design), in order to maximize the total phenolic content (TPC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity of Argel leaf extracts (ALEs). The phenolic compounds of the ALEs obtained under optimized conditions were also identified. The optimum UAE conditions for achieving maximum TPC (72.27 g gallic acid equivalents kg-1 DW) and DPPH scavenging activity (86.15%) were a 60 °C temperature, a 37.07 min duration, and a 39.14% ethanol concentration. Under these conditions, the experimental values of TPC and DPPH scavenging activity were 73.02 g GAE kg-1 and 85.56%, respectively, which agreed with the predicted values. In addition, the major phenolic acids found in ALEs under the optimized extraction conditions were sinapic, p-coumaric, and ferulic acid. Overall, the findings of this study demonstrated the suitability of UAE and the success of RSM in optimizing the extraction conditions of bioactive compounds from ALEs.

The influence of fermentation and bud sizes on antioxidant activity and bioactive compounds of three different size buds of Capparis ovata Desf. var. canescens plant.

The impact of fermentation and bud size on the antioxidant activity, total phenolic content (TPC), and bioactive compounds of caper buds were investigated. The results showed significant differences in the bioactive properties depending on bud sizes and fermentation process. Antioxidant activity values of fresh caper buds were ranged between 69.61% (bid size) and 72.78% (small size), whereas the values of fermented ones varied between 12.50% (big size) and 39.09% (small size). TPC of fresh caper buds were found in the range of 357.81 mg GAE/100 g (medium size) and 372.22 mg GAE/100 g (small size), while those of fermented buds were ranged from 167.53 mg GAE/100 g (medium) to 246.01 mg GAE/100 g (small). Apigenin-7-glucoside, (+)-catechin, 1,2-dihydroxybenzene, and 3,4-dihydroxybenzoic, syringic, and gallic acids were the major phenolic compounds in both fresh and fermented caper buds. Overall, this study clearly demonstrated that both fermentation process and bud size significantly affected the antioxidant activity, TPC, and phenolic compounds of caper buds.

Effect of sonication process of terebinth (Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents.

The current study investigated the impact of sonication process on antioxidant activity, phenolic compounds, total phenolic, total flavonoid, oil contents, fatty acids profile, and tocopherols of terebinth (Pistacia terebinthus) fruits. The highest antioxidant activity (87.32%), total phenolic (251.25 mg/100 g) and flavonoid (3413.72 mg/100 g) contents were observed in terebinth fruits sonicated for 30 min. The oil contents of terebinth increased from 38.93% (control) to 42.60% (sonicated for 15 min) after sonication process. The quercetin and catechin were the chief phenolic compounds in P. terebinthus extracts and their values were increased from 129.09 to 467.28 mg/100 g (quercetin) and from 5.58 to 21.33 mg/100 g (catechin) in fruits sonicated for 30 min. The major fatty acids of terebinth fruit oil were oleic (48.02-49.15%), linoleic (22.28-23.48%) and palmitic (22.10-23.67%) and sonication processes did not affect the quantities of these fatty acids. γ-Tocopherol was the most abundant isomer with the value of 63.95-122.03 mg/100 g in terebinth fruit oil. It could be concluded that pre-sonication for 30 min was more suitable for enhancing the antioxidants and phenolic compounds of P. terebinthus fruit.

Effect of Traditional Processing on the Nutritional Quality and in vivo Biological Value of Samh (Mesembryanthemum forsskalei Hochst) Flour.

Roasting improved the determined protein and carbohydrate content of the flour compared to raw flour (p < 0.05). Baking enhanced the determined moisture and ash content of the flour compared to all treatments (p < 0.05). Similar amino acid content was found in both raw and treated flours with glutamic acid, glycine, arginine, and aspartic acid being predominant. Cooking reduced the total aromatic and non-essential amino acid content whereas roasting reduced the total essential amino acid content of samh flour. All treatments significantly (p < 0.05) decreased the antinutritional factors compared to untreated raw flour. Baking decreased the trypsin inhibitor activity by almost 98.7% whereas cooking reduced phytate and tannin content by 38.5% and 10.8, respectively. Roasting and baking significantly (p < 0.05) improved the in vitro protein digestibility of the flour. In vivo, the true faecal nitrogen digestibility of rats was significantly (p < 0.05) enhanced by all treatments. Baking and cooking increased (p < 0.05) the net protein utilization and biological value of the flour. Overall, the treatments improved the nutritional quality of samh flour.

Antioxidant and antihyperlipidemic effects of Ajwa date (Phoenix dactylifera L.) extracts in rats fed a cholesterol-rich diet.

This study investigated the chemical composition, in vivo antioxidant, and antihyperlipidemic potential of Ajwa date polyphenol extract (DPE). Chemical analysis revealed that the Ajwa dates contain substantial amounts of carbohydrates, energy, potassium, iron, polyphenols, and flavonoids. In vivo studies showed that feeding rats with cholesterol-rich diets significantly (p ≤ 0.05) increased their body and liver weights, total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), very-low-density lipoprotein cholesterol (VLDL-C), and triglycerides (TG) in plasma and liver, and reduced the high-density lipoprotein cholesterol (HDL-C) content and antioxidant enzyme activities. However, oral administration of 25, 50, and 100 mg DPE/kg body weight to hypercholestrolemic rats, significantly (p ≤ 0.05) reduced their body and liver weights, total hepatic cholesterol, LDL-C, VLDL-C, and triglycerides. Furthermore, treatment with DPE improved (p ≤ 0.05) the HDL-C concentration and antioxidant enzyme activity in a concentration-dependent fashion, thereby regulating lipid profiles, enhancing the antioxidant defense system. Overall, DPE showed significant (p ≤ 0.05) nutritional, antioxidants, and antihyperlipidemic benefits. PRACTICAL APPLICATIONS: Coronary heart disease is the leading cause of death in the world. Consumption of fruits and vegetables rich in polyphenol have shown to exert cardio-protective effect. This work revealed that phenolic extracts of Ajwa dates have positive impacts on the health as it reduced TC, LDL-C, and lipids VLDL-C and improved HDL-C and the antioxidant defense system in rats. The findings of this study could aid in the profound understanding of the nutritional and health potentials of Ajwa dates and thus could help in utilization of these valuable fruits for the prevention and curing of cardiovascular diseases.

Microbiological and chemical quality of a traditional salted-fermented fish (Hout-Kasef) product of Jazan Region, Saudi Arabia.

The Hout-Kasef is traditional salted fermented fish product of natural fermentation of salted mullet fish of coastal area of Jazan region of Saudi Arabia. The present study was carried out to investigate the microbiological and chemical characteristic of Hout-Kasef. A total of twenty-four salted fish samples were purchased from fish market in Jazan and Abu-Arish at different times of the year. The microbial studies of salted-fermented fish revealed a total bacterial count ranging from 2.81 to 4.72 Log10 CFU/g, yeast and mold counts ranging from 0.48 to 3.14 Log10 CFU/g, total staphylococci count 2.71-3.85 Log10 CFU/g, halophile bacteria count 3.26-5.14 Log10 CFU/g, and coliforms count <1 Log10 CFU/g. However, pathogenic bacteria such as Listeria monocytogenes, Vibrio spp., Campylobacter spp. and Yersinia species were not detected. The major bacteria species isolated and identified from the salted fermented fish were Bacillus Subtilus, Bacillus mycoides, Bacillus licheniformis, Bacillus pumilus, Staphylococcus aureus, Staphylococcus epidermidis, Staphylococcus hominis, Staphylococcus xylosus, Staphylococcus saprophticus and Staphylococcus cahnii subsp cahnii. The chemical analysis of salted fermented fish showed high content of moisture (47.96%), protein (25.71%), ash (19.6%) and salt (15.19%) but low contents of lipid (7.25%). The salted-fermented fish also showed high level of total volatile basic nitrogen (78.86 mg/100 gm sample) and thiobarbutric acid number (32.32 mg malonaldehyde/kg) with a pH value of pH 6.3. Finally, this study showed the presence of gram positive and gram negative bacteria in the fish product. The predominant microorganisms found were Bacillus and Staphylococcus spp. The fish product had high content of salt and TVB-N levels.

Effects of Cold-Press and Soxhlet Extraction Systems on Antioxidant Activity, Total Phenol Contents, Fatty Acids, and Tocopherol Contents of Walnut Kernel Oils.

In this study, physico-chemical properties, fatty acid composition, and tocopherol contents of several walnut kernel oils obtained through cold-press and Soxhlet extractions were investigated. The acidity, peroxide, and unsaponifiable matter of oil samples extracted in the Soxhlet system were found higher. Total phenol contents of the oils obtained in cold press and Soxhlet extraction systems were 121.9 mg GAE/100g (Kaman-2) and 154.6 mg GAE/ 100g (Büyükoba), and between 135.9 mg GAE/100g (Kaman-2) and 163.8 mg GAE/100g (Büyükoba), respectively (p < 0.05). In addition, antioxidant activity valuesof walnut oils obtained in cold press and Soxhlet extractions varied between 17.3% (Kaman-2) and 19.7% (Kaman-5), and between 18.4% (Kaman-2) and 23.8% (Büyükoba), respectively (p < 0.05). Linoleic acid contents of the oil samples extracted in cold-press varied between 55.19% (Kaman-5) and 56.71% (Kaman-2), while that extracted from Soxhlet extraction system varied between 54.47% (Kaman-2) and 55.93% (Büyükoba). É£-Tocopherol contents of walnut oils extracted in cold press and Soxhlet extraction ranged between 9.41 mg/100g (Büyükoba) and 10.83 mg/100g (Kaman-2), and 8.76 mg/100g (Kaman-5) and 9.33 mg/100g (Kaman-2), respectively, and were statistically significant (p < 0.05).

Effect of different microwave power setting on quality of chia seed oil obtained in a cold press.

This study was conducted to investigate the impacts of microwave heating treatments at different powers (0, 180, 360, 540, 720 and 900Watts) on the quality attributes of chia seed oil. Linoleic acid contents of the chia seed oil heated in microwave oven changed between 19.21% (900 W) and 21.17% (control), respectively (p < 0.05). Linolenic acid contents of heated chia seed oils varied between 66.84% (900 W) and 68.71% (control). α-Tocopherol and ß-tocopherol contents of the chia oil samples varied between 47.71 mg/100 g (900 W) and 51.17 mg/100 g (control) to 62.58 mg/100 g (900 W) and 67.81 mg/100 g (control), respectively. While caffeic acid contents of the oils change between 0.27 mg/g (900 W) and 3.84 mg/g (control), rosmarinic acid contents of chia seed oils were found between 1.32 mg/g (900 W) and 3.17 mg/g (control). Results reflect a change in the chemical structures of the chia oil. Overall, much care should be taken when roasting chia seeds in microwave to avoid lossess in the bioactive components of chia oil.

Antimicrobial activity of nanoemulsion on drug-resistant bacterial pathogens.

The appearance of drug-resistant (DR) bacteria in the community is a crucial development, and is associated with increased morbidity, mortality, healthcare costs, and antibiotic use. Natural oil nanoemulsions (NEs) have potential for antimicrobial applications. In the present study, we determined the antimicrobial activity of an NE against DR bacterial pathogens in vitro. The NE comprised Cleome viscosa essential oil, Tween 80 nonionic surfactant, and water. We found that an NE with a droplet size of 7 nm and an oil:surfactant (v/v) ratio of 1:3 was effective against methicillin-resistant Staphylococcus aureus (MRSA), DR Streptococcus pyogenes, and DR extended-spectrum beta-lactamase (ESBL)-producing Escherichia coli, Klebsiella pneumoniae, and Pseudomonas aeruginosa. Fourier-transform infrared (FTIR) spectroscopy revealed that NE treatment modified the functional groups of lipids, proteins, and nucleic acids in DR bacterial cells. Scanning electron microscopy (SEM) showed damage to the cell membranes and walls of NE-treated DR bacteria. These alterations were caused by bioactive compounds with wide-spectrum enzyme-inhibiting activity in the NE, such as ß-sitosterol, demecolcine, campesterol, and heneicosyl formate. The results suggest that the nanoemulsion is effective against DR bacteria, and acts by inhibiting the drug efflux mechanism of DR strains.

Prevalence of Escherichia coli O157:H7 and Salmonella in camels, cattle, goats, and sheep harvested for meat in Riyadh.

Escherichia coli O157:H7 and Salmonella are significant foodborne pathogens that can be found in the feces and on the hides of meat animals. When hides are removed during the harvest process, the carcass and subsequent meat products can become contaminated. Camels, cattle, sheep, and goats are harvested for meat in Riyadh, Saudi Arabia. The prevalence of E. coli O157:H7 and Salmonella are unknown in these animals, and it is assumed that if the animals carry the pathogens in their feces or on their hides, meat products are likely to become contaminated. To this end, a minimum of 206 samples each from hides and feces of camels, cattle, goats, and sheep were collected over the course of 8 months and tested for E. coli O157:H7 and Salmonella. It was found that E. coli O157:H7 was present in feces (10.7, 1.4, 2.4, and 2.4%) and on hides (17.9, 8.2, 2.9, and 9.2%) of cattle, goats, camels, and sheep, respectively. The prevalence of Salmonella was 11.2, 13.5, 23.2, and 18.8% in feces and 80.2, 51.2 67.6, and 60.2% on hides of cattle, goats, camels, and sheep, respectively. The prevalence of E coli O157:H7 was nearly zero in all samples collected in June and July, while Salmonella did not exhibit any seasonal variation. These results constitute the first comprehensive study of E. coli O157:H7 and Salmonella prevalence in Saudi Arabian meat animals at harvest.

A Direct Viable Count Method Suitable for Use With Listeria monocytogenes.

A method was developed to determine viable Listeria monocytogenes via direct microscopic observation. The test sample is mixed with tryptic soy broth containing 6 g/L yeast extract and 4 µg/L of novobiocin, and incubated for 6 h at 35°C. Cells are then collected on a membrane filter, stained with acridine orange, and elongated cells counted using an epifluorescent microscope. Viable cells enlarged from 0.8 to 1.5 µm to a length of 2.4 to 4.8 µm and did not divide during the incubation. Without novobiocin in the medium, the cell population increased 10-fold. The method, as described, is only useful for pure culture studies since no differential reaction was used. Survival of L. monocytogenes Scott A during starvation at 21°C in 0.8% saline and phosphate buffer diluent was determined using the direct viable count method. Results from using phosphate buffer indicate that the viable count method can detect greater numbers of starved cells than conventional nonselective plate counts.