Antibacterial activity and chemical characterization of almond (Prunus dulcis L.) peel extract. Issue 10 (19th May 2023)

• Record Type: Journal Article
• Authors: Badalamenti, Natale; Bruno, Maurizio; Loizzo, Monica R.; Puccio, Valeria; Gaglio, Raimondo; Francesca, Nicola; Settanni, Luca; Sottile, Francesco
• Is Part Of: Natural product research. Volume 37:Issue 10(2023)
• Page Start: 1680
• Page End: 1686
• Publication Date: 2023-05-19
• Subjects: Chemical composition -- Prunus dulcis L. -- n-Hexane extract -- antibacterial activity; Natural products -- Periodicals; Natural products -- Research -- Periodicals; Biological Factors -- Periodicals; Biological Products -- Periodicals; 547
• DOI: 10.1080/14786419.2022.2103556
• Languages: English
• ISSNs: 1478-6419

Abstract

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. Graphical Abstract: UF0001