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Tecoma stans Essential Oils: A Useful Additive in Food Industries

Received: 2 April 2023     Accepted: 24 April 2023     Published: 31 May 2023
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Abstract

Essential oils (EOs) and their constituents have been the focus of several researches because of their multiple biological activities. Among these activities are antioxidant and antimicrobial, which make EOs important material in many industries. Food industries now use EOs as food additives and also incorporate them in food packages to increase the food shelf life by preventing food spoilage caused by oxidation and microbial attacks. There are many plants bearing essential oils that are yet to be investigated. Therefore, in this study, the EOs hydrodistilled from the leaves, stem, seeds and flowers of Tecoma stans were examined for their antioxidant and antimicrobial activities using DPPH radical-scavenging assay and Agar diffusion method respectively. Data were analyzed using Graph Pad Prism software. The seed (IC50 = 33.03 μg/ mL) and stem (IC50 = 6.44 μg/ mL) EOs exhibited higher radical-scavenging potential than the EOs from the leaves (168.62 μg/ mL) and flowers (104.94 μg/ mL) as well as that of reference compound, α-tocopherol (IC50 = 81.58 μg/ mL). There was no significant activity against the bacterial but moderate inhibitions of the fungi were observed (Zones of Inhibition, 1.8-8.1 mm). Their antimicrobial activity was lower than those of the standard drugs (gentamycin, 9.0-11.5 mm; ketoconazole, 10.3-21.0 mm). No significant difference between the activity of each of the EOs against the tested organisms (P ˃ 0.05). This study showed that Tecoma stans seeds and stems EOs possess antioxidant properties which could make them useful in the food industry as food additives and food packaging materials.

Published in World Journal of Food Science and Technology (Volume 7, Issue 2)
DOI 10.11648/j.wjfst.20230702.13
Page(s) 30-34
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2023. Published by Science Publishing Group

Keywords

Antioxidant, Antimicrobial, Food Additives, Food Packages

References
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Cite This Article
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    Adekemi Temitope Alade, Sherifat Adeyinka Aboaba, Olusegun Ekundayo. (2023). Tecoma stans Essential Oils: A Useful Additive in Food Industries. World Journal of Food Science and Technology, 7(2), 30-34. https://doi.org/10.11648/j.wjfst.20230702.13

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    ACS Style

    Adekemi Temitope Alade; Sherifat Adeyinka Aboaba; Olusegun Ekundayo. Tecoma stans Essential Oils: A Useful Additive in Food Industries. World J. Food Sci. Technol. 2023, 7(2), 30-34. doi: 10.11648/j.wjfst.20230702.13

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    AMA Style

    Adekemi Temitope Alade, Sherifat Adeyinka Aboaba, Olusegun Ekundayo. Tecoma stans Essential Oils: A Useful Additive in Food Industries. World J Food Sci Technol. 2023;7(2):30-34. doi: 10.11648/j.wjfst.20230702.13

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  • @article{10.11648/j.wjfst.20230702.13,
      author = {Adekemi Temitope Alade and Sherifat Adeyinka Aboaba and Olusegun Ekundayo},
      title = {Tecoma stans Essential Oils: A Useful Additive in Food Industries},
      journal = {World Journal of Food Science and Technology},
      volume = {7},
      number = {2},
      pages = {30-34},
      doi = {10.11648/j.wjfst.20230702.13},
      url = {https://doi.org/10.11648/j.wjfst.20230702.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20230702.13},
      abstract = {Essential oils (EOs) and their constituents have been the focus of several researches because of their multiple biological activities. Among these activities are antioxidant and antimicrobial, which make EOs important material in many industries. Food industries now use EOs as food additives and also incorporate them in food packages to increase the food shelf life by preventing food spoilage caused by oxidation and microbial attacks. There are many plants bearing essential oils that are yet to be investigated. Therefore, in this study, the EOs hydrodistilled from the leaves, stem, seeds and flowers of Tecoma stans were examined for their antioxidant and antimicrobial activities using DPPH radical-scavenging assay and Agar diffusion method respectively. Data were analyzed using Graph Pad Prism software. The seed (IC50 = 33.03 μg/ mL) and stem (IC50 = 6.44 μg/ mL) EOs exhibited higher radical-scavenging potential than the EOs from the leaves (168.62 μg/ mL) and flowers (104.94 μg/ mL) as well as that of reference compound, α-tocopherol (IC50 = 81.58 μg/ mL). There was no significant activity against the bacterial but moderate inhibitions of the fungi were observed (Zones of Inhibition, 1.8-8.1 mm). Their antimicrobial activity was lower than those of the standard drugs (gentamycin, 9.0-11.5 mm; ketoconazole, 10.3-21.0 mm). No significant difference between the activity of each of the EOs against the tested organisms (P ˃ 0.05). This study showed that Tecoma stans seeds and stems EOs possess antioxidant properties which could make them useful in the food industry as food additives and food packaging materials.},
     year = {2023}
    }
    

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  • TY  - JOUR
    T1  - Tecoma stans Essential Oils: A Useful Additive in Food Industries
    AU  - Adekemi Temitope Alade
    AU  - Sherifat Adeyinka Aboaba
    AU  - Olusegun Ekundayo
    Y1  - 2023/05/31
    PY  - 2023
    N1  - https://doi.org/10.11648/j.wjfst.20230702.13
    DO  - 10.11648/j.wjfst.20230702.13
    T2  - World Journal of Food Science and Technology
    JF  - World Journal of Food Science and Technology
    JO  - World Journal of Food Science and Technology
    SP  - 30
    EP  - 34
    PB  - Science Publishing Group
    SN  - 2637-6024
    UR  - https://doi.org/10.11648/j.wjfst.20230702.13
    AB  - Essential oils (EOs) and their constituents have been the focus of several researches because of their multiple biological activities. Among these activities are antioxidant and antimicrobial, which make EOs important material in many industries. Food industries now use EOs as food additives and also incorporate them in food packages to increase the food shelf life by preventing food spoilage caused by oxidation and microbial attacks. There are many plants bearing essential oils that are yet to be investigated. Therefore, in this study, the EOs hydrodistilled from the leaves, stem, seeds and flowers of Tecoma stans were examined for their antioxidant and antimicrobial activities using DPPH radical-scavenging assay and Agar diffusion method respectively. Data were analyzed using Graph Pad Prism software. The seed (IC50 = 33.03 μg/ mL) and stem (IC50 = 6.44 μg/ mL) EOs exhibited higher radical-scavenging potential than the EOs from the leaves (168.62 μg/ mL) and flowers (104.94 μg/ mL) as well as that of reference compound, α-tocopherol (IC50 = 81.58 μg/ mL). There was no significant activity against the bacterial but moderate inhibitions of the fungi were observed (Zones of Inhibition, 1.8-8.1 mm). Their antimicrobial activity was lower than those of the standard drugs (gentamycin, 9.0-11.5 mm; ketoconazole, 10.3-21.0 mm). No significant difference between the activity of each of the EOs against the tested organisms (P ˃ 0.05). This study showed that Tecoma stans seeds and stems EOs possess antioxidant properties which could make them useful in the food industry as food additives and food packaging materials.
    VL  - 7
    IS  - 2
    ER  - 

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Author Information
  • Department of Chemistry, University of Ibadan, Ibadan, Nigeria

  • Department of Chemistry, University of Ibadan, Ibadan, Nigeria

  • Department of Chemistry, University of Ibadan, Ibadan, Nigeria

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