FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (3): 208-216.doi: 10.7506/spkx1002-6630-20171010-068

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Optimization of Combinations of Cuminum cyminum L., Zanthoxylum bungeanum Maxim. and Brassica juncea L. Essential Oils Using Mixture Design for Higher Antifungal Effect against Postharvest Fungi in Four Fruits and Vegetables

XIONG Libo1,2, QIN Qiang1, HU Peifang1, GUO Jia1, XIA Yibin1, ZHANG Zhong1,*, BI Yang1,*, GE Xiangzhen1   

  1. (1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;2. Gansu Quality Supervision and Management Center for Agricultural Product, Lanzhou 730030, China)
  • Online:2019-02-15 Published:2019-03-05

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Abstract: In this study, Cuminum cyminum L., Zanthoxylum bungeanum and Brassica juncea L. oils were extracted by steam distillation and their components were analyzed by gas chromatography-mass spectrometry. Using micro-dilution method and agar diffusion method, the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and colony diameter of three essential oils against Trichothecium roseum, Penicillium expansum, Alternaria alternata and Fusarium sulphureum in fruits and vegetables were determined. The enhanced simple-centroid mixture design was used to establish a mathematical model to determine the best blend ratio of essential oils for higher antifungal effect employing response surface methodology and analysis of variance. The results showed that the extraction rates of essential oils from cumin, pricklyash and mustard were 2.29, 2.52 and 1.12 mL/g, respectively. The major chemical constituents in cumin oil were sebacic aldehyde (21.89%), β-pinene (20.49%), γ-terpinene (18.37%), 3-carene-10-aldehyde (10.98%), and p-cymene (8.89%). The major chemical constituents in pricklyash were linalool (15.05%), dipentene (11.79%), linalyl acetate (11.17%), β-pinene (9.33%) and (-)-4-terpineol (6.04%), and eucalyptol (4.62%). The major chemical components in mustard oil were allyl isothiocyanate (50.97%) and 4-isothiocyanato-1-butene (44.91%). The antibacterial effect of cumin, pricklyash and mustard essential oils when blended at a ratio of 36.11:19.45:44.44 was the best against each of the four fungi with significant interaction (P < 0.05) and good synergism being observed between the three oils. The results of this study demonstrated that mixture design could be useful to determine the optimum blend ratio of different essential oils for better antimicrobial effect at lower dosage, thereby providing methodological guidance for saving the dosage of natural bacteriostatic agents when used to preserve fruits and vegetables.

Key words: mixture design, essential oil, antibacterial effect, response surface analysis

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