Antibacterial Activity of <i>Crocus sativus</i> L. Petals Extracts against Foodborne Pathogenic and Spoilage Microorganisms, with a Special Focus on <i>Clostridia</i>
In recent years, there has been a growing interest in the use of novel antimicrobial agents able to inhibit or kill food-borne bacteria or to interrupt the onset of food spoilage. <i>Crocus sativus L.</i> petals, typically considered as waste obtained from saffron spice production, could...
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| Format: | Article |
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MDPI AG
2022-12-01
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| Series: | Life |
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| Online Access: | https://www.mdpi.com/2075-1729/13/1/60 |
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| author | Sara Primavilla Cinzia Pagano Rossana Roila Raffaella Branciari David Ranucci Andrea Valiani Maurizio Ricci Luana Perioli |
| author_facet | Sara Primavilla Cinzia Pagano Rossana Roila Raffaella Branciari David Ranucci Andrea Valiani Maurizio Ricci Luana Perioli |
| author_sort | Sara Primavilla |
| collection | DOAJ |
| description | In recent years, there has been a growing interest in the use of novel antimicrobial agents able to inhibit or kill food-borne bacteria or to interrupt the onset of food spoilage. <i>Crocus sativus L.</i> petals, typically considered as waste obtained from saffron spice production, could be a source of natural bioactive compounds to be used as food preservatives. The purpose of this work was to investigate the antibacterial properties of two hydroalcoholicsaffron petal extracts obtained by maceration (SPEA) and by ultrasonic bath (SPEB) methods. The main polyphenols identified in both extracts were gallic and chlorogenic acids, representing almost 70% of the phenolic fraction monitored. The antibacterial activity was studied by the agar well-diffusion method, against food-borne pathogenic and spoilage bacteria. Both extracts showed activity mainly against Gram-positive bacteria, in particular those belonging to the <i>Clostridiaceae</i> family (<i>C. perfringens</i>, <i>C. botulinum</i> and <i>C. difficile</i>), with inhibition zone diameters ranging from 13 to 18 mm. The antibacterial properties against <i>Clostridia</i> were further analyzed, determining MIC and MBC and performing a time-kill test. SPEA showed lower MIC/MBC values (250 mg/mL) compared to SPEB (500 mg/mL), suggesting that it could be more active against the assayed strains, probably because of its higher content of gallic acid. SPEA and SPEB, tested at a concentration of 1 × MIC, showed bactericidal activity against <i>C. perfringens</i>, <i>C. botulinum</i> and <i>C. difficile</i> and these results suggest that saffron petals could represent a valuable natural alternative source to conventional preservatives. Further investigations are needed to evaluate possible applications in the food industry. |
| first_indexed | 2024-03-09T11:58:00Z |
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| institution | Directory Open Access Journal |
| issn | 2075-1729 |
| language | English |
| last_indexed | 2024-03-09T11:58:00Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Life |
| spelling | doaj.art-da10a4e5c7da41fcb8c650572f740f012023-11-30T23:07:26ZengMDPI AGLife2075-17292022-12-011316010.3390/life13010060Antibacterial Activity of <i>Crocus sativus</i> L. Petals Extracts against Foodborne Pathogenic and Spoilage Microorganisms, with a Special Focus on <i>Clostridia</i>Sara Primavilla0Cinzia Pagano1Rossana Roila2Raffaella Branciari3David Ranucci4Andrea Valiani5Maurizio Ricci6Luana Perioli7Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, ItalyDepartment of Pharmaceutical Sciences, University of Perugia, Via del Liceo 1, 06123 Perugia, ItalyDepartment of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06121 Perugia, ItalyDepartment of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06121 Perugia, ItalyDepartment of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06121 Perugia, ItalyIstituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, ItalyDepartment of Pharmaceutical Sciences, University of Perugia, Via del Liceo 1, 06123 Perugia, ItalyDepartment of Pharmaceutical Sciences, University of Perugia, Via del Liceo 1, 06123 Perugia, ItalyIn recent years, there has been a growing interest in the use of novel antimicrobial agents able to inhibit or kill food-borne bacteria or to interrupt the onset of food spoilage. <i>Crocus sativus L.</i> petals, typically considered as waste obtained from saffron spice production, could be a source of natural bioactive compounds to be used as food preservatives. The purpose of this work was to investigate the antibacterial properties of two hydroalcoholicsaffron petal extracts obtained by maceration (SPEA) and by ultrasonic bath (SPEB) methods. The main polyphenols identified in both extracts were gallic and chlorogenic acids, representing almost 70% of the phenolic fraction monitored. The antibacterial activity was studied by the agar well-diffusion method, against food-borne pathogenic and spoilage bacteria. Both extracts showed activity mainly against Gram-positive bacteria, in particular those belonging to the <i>Clostridiaceae</i> family (<i>C. perfringens</i>, <i>C. botulinum</i> and <i>C. difficile</i>), with inhibition zone diameters ranging from 13 to 18 mm. The antibacterial properties against <i>Clostridia</i> were further analyzed, determining MIC and MBC and performing a time-kill test. SPEA showed lower MIC/MBC values (250 mg/mL) compared to SPEB (500 mg/mL), suggesting that it could be more active against the assayed strains, probably because of its higher content of gallic acid. SPEA and SPEB, tested at a concentration of 1 × MIC, showed bactericidal activity against <i>C. perfringens</i>, <i>C. botulinum</i> and <i>C. difficile</i> and these results suggest that saffron petals could represent a valuable natural alternative source to conventional preservatives. Further investigations are needed to evaluate possible applications in the food industry.https://www.mdpi.com/2075-1729/13/1/60saffron petalsnatural antibacterialagar well-diffusionMICMBCtime-kill test |
| spellingShingle | Sara Primavilla Cinzia Pagano Rossana Roila Raffaella Branciari David Ranucci Andrea Valiani Maurizio Ricci Luana Perioli Antibacterial Activity of <i>Crocus sativus</i> L. Petals Extracts against Foodborne Pathogenic and Spoilage Microorganisms, with a Special Focus on <i>Clostridia</i> Life saffron petals natural antibacterial agar well-diffusion MIC MBC time-kill test |
| title | Antibacterial Activity of <i>Crocus sativus</i> L. Petals Extracts against Foodborne Pathogenic and Spoilage Microorganisms, with a Special Focus on <i>Clostridia</i> |
| title_full | Antibacterial Activity of <i>Crocus sativus</i> L. Petals Extracts against Foodborne Pathogenic and Spoilage Microorganisms, with a Special Focus on <i>Clostridia</i> |
| title_fullStr | Antibacterial Activity of <i>Crocus sativus</i> L. Petals Extracts against Foodborne Pathogenic and Spoilage Microorganisms, with a Special Focus on <i>Clostridia</i> |
| title_full_unstemmed | Antibacterial Activity of <i>Crocus sativus</i> L. Petals Extracts against Foodborne Pathogenic and Spoilage Microorganisms, with a Special Focus on <i>Clostridia</i> |
| title_short | Antibacterial Activity of <i>Crocus sativus</i> L. Petals Extracts against Foodborne Pathogenic and Spoilage Microorganisms, with a Special Focus on <i>Clostridia</i> |
| title_sort | antibacterial activity of i crocus sativus i l petals extracts against foodborne pathogenic and spoilage microorganisms with a special focus on i clostridia i |
| topic | saffron petals natural antibacterial agar well-diffusion MIC MBC time-kill test |
| url | https://www.mdpi.com/2075-1729/13/1/60 |
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