In this study, almond skin of Prunus dulcis L. variety Casteltermini was characterised for its chemical composition and for the inhibitory activity towards food associated microorganisms belonging to pathogenic (Salmonella Enteritidis, Staphylococcus aureus, Escherichia coli and Listeria monocytgenes), spoilage (Pseudomonas poae and Brochotrix thermospacta) and useful (Levilactobacillus brevis and Saccharomyces cerevisiae) groups. The n-hexane extract of P. dulcis skin, investigated by GC–MS, evidenced linoleic, palmitic, and oleic acids as the main abundant compounds. Staphylococcus aureus ATCC 33862 growth was strongly limited by n-hexane extract and the minimum inhibition concentration (MIC) was 25.5 mg/mL. These results highlight the potential of almond by-products as food bio-preservatives as well as pharmaceutical products.

Badalamenti N., Bruno M., Loizzo M.R., Puccio V., Gaglio R., Francesca N., et al. (2022). Antibacterial activity and chemical characterization of almond (Prunus dulcis L.) peel extract. NATURAL PRODUCT RESEARCH, 1-7 [10.1080/14786419.2022.2103556].

Antibacterial activity and chemical characterization of almond (Prunus dulcis L.) peel extract

Badalamenti N.;Bruno M.
Writing – Review & Editing
;
Puccio V.;Gaglio R.;Francesca N.;Settanni L.
Conceptualization
;
Sottile F.
Conceptualization
2022-07-24

Abstract

In this study, almond skin of Prunus dulcis L. variety Casteltermini was characterised for its chemical composition and for the inhibitory activity towards food associated microorganisms belonging to pathogenic (Salmonella Enteritidis, Staphylococcus aureus, Escherichia coli and Listeria monocytgenes), spoilage (Pseudomonas poae and Brochotrix thermospacta) and useful (Levilactobacillus brevis and Saccharomyces cerevisiae) groups. The n-hexane extract of P. dulcis skin, investigated by GC–MS, evidenced linoleic, palmitic, and oleic acids as the main abundant compounds. Staphylococcus aureus ATCC 33862 growth was strongly limited by n-hexane extract and the minimum inhibition concentration (MIC) was 25.5 mg/mL. These results highlight the potential of almond by-products as food bio-preservatives as well as pharmaceutical products.
Settore AGR/03 - Arboricoltura Generale E Coltivazioni Arboree
Settore CHIM/06 - Chimica Organica
Settore AGR/16 - Microbiologia Agraria
https://www.tandfonline.com/doi/abs/10.1080/14786419.2022.2103556
Badalamenti N., Bruno M., Loizzo M.R., Puccio V., Gaglio R., Francesca N., et al. (2022). Antibacterial activity and chemical characterization of almond (Prunus dulcis L.) peel extract. NATURAL PRODUCT RESEARCH, 1-7 [10.1080/14786419.2022.2103556].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/574225
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