Year 2024, Volume 9, Issue 2
| Year : | 2024 |
| Volume : | 9 |
| Issue : | 2 |
| Authors : | Mariem BENJEMAA, Sarra BACHKOUEL, Hanen FALLEH, Mejdi HAMMEMI, Riadh KSOURI |
| Title : | OPTIMIZING THE ANTIBACTERIAL EFFICACY VIA MIXTURE DESIGN OF ORIGANUM VULGARE, ROSMARINUS OFFICINALIS, AND PIPER NIGRUM ESSENTIAL OILS |
| Abstract : | The objective of this study is to explore how the strategic combination of spices’ essential oils can amplify their individual preservative properties using the mixture design methodology. Origanum, rosemary and pepper essential oils were extracted via hydrodistillation and phytochemically identified using GC/MS analysis. A simplex‐centroid mixture design plan was employed to optimize the optimal mixture of tested essential oils to enhance their antibacterial activity against pathogenic bacteria. GC/MS analysis demonstrated that carvacrol, 1,8 cineol and β-Caryophyllene were the major compounds of origanum, rosemary and pepper essential oils, respectively. The obtained data from the mixture design were fitted to the second order polynomial equation. For each tested bacterium, Fisher test results were used for the validation of elaborated models through lack of fit testing. Moreover, calculated coefficients of multiple determination of each response were close to 1, revealing a good correlation between each response and different components. The proposed model was also confirmed using the statistical validation of the fitted model. Indeed, the distribution of the points from the experimental and calculated values of the studied model was random, and no structure emerged from the representation of the residuals. Once the fitted model was validated, the optimal combination of tested essential oils was proposed through the desirability study, and experimentally validated with 47.38% of Listeria inhibition and 50% of Salmonella inhibition. Through mathematical mixing of origanum, rosemary and pepper essential oils, significant inhibition of pathogens was achieved, highlighting the promise of natural preservatives in ensuring food safety and quality. |
| Keywords : | Essential oils, Mathematical modelization, Mixture design, Antibacterial activity |
ISSN 2490-3434 (Printed)
ISSN 2490-3442 (Online)
ISSN 2490-3442 (Online)
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