Inhibition of Biogenic Amine Production in Tyrosine Decarboxylase Broth Using Supercritical CO2 Extracts of Oregano, Cumin, Black Pepper, and Red Pepper
Food Science and Nutrition, cilt.14, sa.7, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 14 Sayı: 7
- Basım Tarihi: 2026
- Doi Numarası: 10.1002/fsn3.72085
- Dergi Adı: Food Science and Nutrition
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, Greenfile, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Health Research Premium Collection (ProQuest)
- Anahtar Kelimeler: biogenic amines, decarboxylation, plant extracts, supercritical fluid carbon dioxide, tyrosine
- Akdeniz Üniversitesi Adresli: Evet
Özet
In this study, the parameters of the supercritical fluid carbon dioxide (SCF-CO2) extraction system were optimized to obtain the most suitable oregano, cumin, black pepper and red pepper plant extracts and the effects of the obtained extracts on the formation of biogenic amines (BA) in tyrosine decarboxylase medium (TDB) containing different species of microorganisms (Enterococcus faecalis, Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus aureus) were evaluated. BAs levels and active ingredients of the extracts (carvacrol, cumin-aldehyde, piperin, and capsaicin) were determined by a validated HPLC method. According to the results, oregano and cumin SCF-CO2 extracts at 0.50% completely inhibited the growth of all microorganisms tested in TDB. E. faecalis caused the highest total BA production (1153.88 mg/L) in TDB, followed by K. pneumoniae (677.78 mg/L) and E. coli (662.66 mg/L). Oregano extract (0.50%) reduced total biogenic amines produced by E. faecalis from 1153.88 to 124.14 mg/L, while cumin extract (0.50%) reduced total biogenic amines produced by E. coli from 662.66 to 267.14 mg/L. The extracts with the strongest effect on total BAs produced by Enterococcus faecalis, Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus aureus in TDB were determined to have the following concentrations: oregano (0.50%), cumin (0.50%), cumin (0.50%), black pepper (0.10%), and cumin (0.50%), respectively.