Tecoma stans essential oils: a useful additive in food industries Adekemi Temitope Alade 1,2 , Sherifat Adeyinka Aboaba 1 , Olusegun Ekundayo 1 1 Department of Chemistry, University of Ibadan, Nigeria, 2 Department of Chemical Sciences, Joseph Ayo Babalola University, Nigeria 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 thant hose of the standard drugs (gentamycin, 9.0-11.5 mm; ketoconazole, 10.3- 21.0 mm). No significant difference between thea ctivity 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. References 1. Sharma, S., Barkauskaite, S., Jaiswal, A. K. And Jaiswal, S.2021. Essential oils as additives in active food packaging.Food Chemistry. 343: 124-132. 2. Mhone, T. A., Matope, G. and Saidi, P. T. 2012. Detection of Salmonella spp., Candida albicans, Aspergillus spp. and nantimicrobial residues in raw and processed cow milk from selected smallholder farms of Zimbabwe. Veterinary Medicine International. 2012: 301902. 3. Lorenzo, J. M., Munekata, P. E., Dominguez, R., Pateiro, M., Saraiva, J. A. and Franco, D. 2018. Main groups of microorganisms of relevance for food safety and stability. Innovative Technologies for Food Preservation. 53-107. 4. Moosavy, M. H., Hassanzadeh, P., Mohammadzadeh, E., Mahmoudi, R., Khatibi, S. A., Mardani, K. (2017). Antioxidant and antimicrobial activities of essential oil of lemon (Citrus limon) peel in vitro and in a food model. Journal of Food Quality and Hazards Control. 4: 42-48. 5. Saeed, K., Pasha, I, Chughtai, M. F. J., Ali, Z., Bukhari, H. and Zuhair, M. 2022. Application of essential oils in food industry: challenges and innovation. Journal of Essential Oil Research 34 (2): 97-110.
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