Antibacterial activity and chemical characterization of almond ( Prunus dulcis L.) peel extract.
Natale BadalamentiMaurizio BrunoLoizzo Monica RosaValeria PuccioRaimondo GaglioNicola FrancescaLuca SettanniFrancesco SottilePublished in: Natural product research (2022)
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.
Keyphrases
- staphylococcus aureus
- escherichia coli
- saccharomyces cerevisiae
- biofilm formation
- oxidative stress
- human health
- anti inflammatory
- soft tissue
- listeria monocytogenes
- wound healing
- risk assessment
- methicillin resistant staphylococcus aureus
- multidrug resistant
- climate change
- silver nanoparticles
- atomic force microscopy