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5. Activity of Common Thyme (Thymus vulgaris L.), Greek Oregano (Origanum vulgare L. ssp. hirtum), and Common Oregano (Origanum vulgare L. ssp. vulgare) Essential Oils against Selected Phytopathogens.

Author

Kosakowska, Olga, Węglarz, Zenon, Styczyńska, Sylwia, Synowiec, Alicja, Gniewosz, Małgorzata, and Bączek, Katarzyna

Abstract

The aim of this study was to determine the activity of common thyme (Thymus vulgare L.), Greek oregano (Origanum vulgare L. ssp. hirtum), and common oregano (Origanum vulgare L. ssp. vulgare) essential oils (EOs) against selected phytopathogenic microorganisms in relation to their chemical profile. The EOs were obtained from the herbs of 2-year-old plants cultivated in the organic farming system in a temperate climate in Central Europe. The EOs' composition was determined by GC/MS and GC/FID. The investigated species were represented by the following three chemotypes: 'thymol' for common thyme, 'carvacrol' for Greek oregano, and mixed 'caryophyllene oxide + β-caryophyllene' for common oregano. The antimicrobial activity of the EOs was assessed based on minimum inhibitory concentration (MIC) and minimum bactericidal/fungicidal concentration (MBC/MFC) values. The plant pathogenic bacteria Pseudomonas syringae, Xanthomonas hortorum, Erwinia carotovora, and fungi: Fusarium culmorum, Alternaria alternata, Botrytis cinerea, Epicoccum purpurascens, Cladosporium cladosporioides, Phoma strasseri, and Pythium debaryanum were tested. The EOs revealed a stronger inhibitory effect against fungal growth in comparison to bacterial growth (MIC: 0.016–2 µL/mL for fungi and 0.125–4 µL/mL for bacteria). Common thyme and Greek oregano EOs indicated stronger antimicrobial power than common oregano EO. These results were associated with the chemical profile of the analysed EOs. The growth of examined bacteria and fungi strains (in particular, X. hortorum, F. culmorum, and P. debaryanum) were negatively correlated with the content of phenolic monoterpenes and monoterpene hydrocarbons. Among the tested strains, P. strasseri turned out to be the most sensitive (MIC 0.016 µL/mL) and E. carotovora the most resistant (MIC 0.250–4 µL/mL) to all investigated EOs. [ABSTRACT FROM AUTHOR]

Published
2024
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6. An effect of positional isomerism of benzoic acid derivatives on antibacterial activity against Escherichia coli

Author

Synowiec Alicja, Żyła Kinga, Gniewosz Małgorzata, and Kieliszek Marek

Subjects
benzoic acid derivatives, positional isomerism, antibacterial activity, e. coli, Biology (General), QH301-705.5
Abstract

This study demonstrated the effect of positional isomerism of benzoic acid derivatives against E. coli ATCC 700728 with the serotype O157. The addition of hydroxyl and methoxyl substituents weakened the effect of acids against E. coli with respect to benzoic acid (except 2-hydroxybenzoic). The connection of the hydroxyl group at the second carbon atom in the benzoic ring reduced the time needed to kill bacterial cells. Phenolic acids with methoxyl substitutes limited the biofilm formation by E. coli to a greater extent than hydroxyl derivatives. The most significant influence on the antibacterial activity of phenolic acids has the type of substituent attached to the benzoic ring, their number, and finally the number of carbon atoms at which the functional group is located.

Published
2021
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9. Chemical compounds and antimicrobial activity of petitgrain (Citrus aurantium L. var. amara) essential oil

Author

Gniewosz Małgorzata, Kraśniewska Karolina, Kosakowska Olga, Pobiega Katarzyna, and Wolska Iwona

Subjects
petitgrain, essential oil, chemical composition, antimicrobial activity, Plant culture, SB1-1110
Abstract

Introduction: Due to its low cost and easy availability on the market, the petitgrain oil is commonly used in food, cosmetics, and aromatherapy. Objective: The examination of chemical composition and antibacterial activity of commercial petitgrain oil. Methods: Identification of chemical components of the petitgrain oil was performed by gas chromatography (GC). The minimum inhibitory concentrations (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC) were determined using macrodilution method for the reference strains of bacteria and fungi. Results: Twenty components were identified. The petitgrain oil contained mostly oxygenated monoterpene hydrocarbons (98.01%), and the main components included linalyl acetate (48.06%) and linalool (26.88%). The MIC/MBC of the petitgrain oil for bacteria was in the range of 0.63-5.0/1.25-5.0 mg/ml and for fungi in the range of 1.25-40/5.0-80 mg/ml. Conclusion: The petitgrain oil had higher antibacterial activity than antifungal activity. Bacillus subtilis among the tested bacteria and Aspergillus niger and Penicillium expansum among the fungi were found to be highly inhibited by the petitgrain oil.

Published
2017
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19. Phenylpropanoid Glycoside and Phenolic Acid Profiles and Biological Activities of Biomass Extracts from Different Types of Verbena officinalis Microshoot Cultures and Soil-Grown Plant

Author

Kubica, Paweł, primary, Kokotkiewicz, Adam, additional, Malinowska, Magdalena Anna, additional, Synowiec, Alicja, additional, Gniewosz, Małgorzata, additional, Hussain, Shah, additional, Yaqoob, Muhammad, additional, Bonn, Günther K., additional, Jakschitz, Thomas, additional, Mahmoud, Eman A., additional, El-Abedin, Tarek K. Zin, additional, Elansary, Hosam O., additional, Luczkiewicz, Maria, additional, Ekiert, Halina, additional, and Szopa, Agnieszka, additional

Published
2022
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24. Production of Verbascoside, Isoverbascoside and Phenolic Acids in Callus, Suspension, and Bioreactor Cultures of Verbena officinalis and Biological Properties of Biomass Extracts

Author

Kubica, Paweł, primary, Szopa, Agnieszka, additional, Kokotkiewicz, Adam, additional, Miceli, Natalizia, additional, Taviano, Maria Fernanda, additional, Maugeri, Alessandro, additional, Cirmi, Santa, additional, Synowiec, Alicja, additional, Gniewosz, Małgorzata, additional, Elansary, Hosam O., additional, Mahmoud, Eman A., additional, El-Ansary, Diaa O., additional, Nasif, Omaima, additional, Luczkiewicz, Maria, additional, and Ekiert, Halina, additional

Published
2020
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31. The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders.

Author

Janiszewska‐Turak, Emilia, Hornowska, Łucja, Pobiega, Katarzyna, Gniewosz, Małgorzata, and Witrowa‐Rajchert, Dorota

Subjects
POWDERS, LACTOBACILLUS, FERMENTED beverages, CHEMICAL properties, BEETS, SPRAY drying, GUM arabic
Abstract

Summary: The aim of this study was to evaluate the influence of bacteria type and carrier addition during microencapsulation process by spray‐drying on the microorganism survival and physicochemical properties of fermented beetroot juice powder. Selected bacteria were as follows: L. fermentum, L. plantarum and L. brevis and its mixture in proportion 1:1:1. Fermented beetroot juice containing selected LAB was spray‐dried at 160 °C. Maltodextrin and gum Arabic were used as drying carriers at 10% (w/w). All powders were stable (low water activity below <0.25, high dry matter content 95–98%). Bacteria type had the main influence on the chemical properties and amount of bacteria. The highest bacteria content was observed in powders with L. brevis as a starter, and the same was observed for polyphenols and betalain content. However, the method of drying fermented juices still needs to be refined due to the 50% reduction in the number of microorganisms during the drying process. [ABSTRACT FROM AUTHOR]

Published
2021
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38. Extending the shelf life of mango (Mangifera indicaL.) fruits by using edible coating based on xanthan gum and pomegranate peel extract

Author

Kumar, Nishant, Pratibha, Upadhyay, Ashutosh, Trajkovska Petkoska, Anka, Gniewosz, Małgorzata, and Kieliszek, Marek

Abstract

The effect of various concentration of xanthan gum (0.5%, 1%, and 2%) based edible coating supplemented with pomegranate peel extract (0.5 mL) on functional and physico-chemical properties of mango (Mangifera indicaL.) fruits were studied during the storage period of 15 days at 22 °C. The application of xanthan gum (XG) based edible formulations with pomegranate peel extract (PPE) was found to be effective to maintain the quality attributes and characteristics like reducing weight loss, respiration rate, ethylene production, maintained total soluble solids (TSS), acidity, pH, texture property, ascorbic acid, phenols, and antioxidant activity as compared to control samples. In general, all tested formulations are effective; but edible coatings based on 2% of XG were found the most potential to prevent the postharvest characteristics of mango fruits while maintaining the quality attributes.

Published
2022
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39. The use of pullulan coatings with propolis extract to extend the shelf life of blueberry (Vaccinium corymbosum) fruit.

Author

Pobiega, Katarzyna, Igielska, Małgorzata, Włodarczyk, Piotr, and Gniewosz, Małgorzata

Subjects
VACCINIUM corymbosum, BLUEBERRIES, PROPOLIS, FRUIT, MICROBIAL contamination, SURFACE coatings
Abstract

Consuming fresh blueberries has many health benefits due to the extremely high level of phytonutrients. During storage, the berries spoil due to microbial contamination. The aim of the work was to investigate the effect of pullulan coating containing 5% and 10% propolis extract on reducing the number of bacteria and mould and on the physicochemical properties of coated blueberries during storage. The results showed that the count of microorganisms was reduced by 3–4.5 logarithmic cycle after 21 days (16°C, RH of 58–63%). It was also found that coatings delayed blueberry ripening as well as decreased weight loss. During storage, minor increase were found in titratable acidity values and no change the total soluble solid values in blueberries covered with pullulan coating containing propolis extract in comparison with the uncoated ones. Thus, the pullulan coating with propolis extract has the potential as microbiological protection for blueberry fruit. [ABSTRACT FROM AUTHOR]

Published
2021
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