Volatile composition and antimicrobial properties of ground spices: Investigating the correlation using Principal Component Analysis
This study aimed to investigate the correlation between main detected volatile compounds and minimum inhibitory concentrations (MIC), which was further analyzed using principal component analysis (PCA). This is among the first studies to systematically link volatile compounds in ground spices to ant...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325002200 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849470524029140992 |
|---|---|
| author | Andi Nur Fajri Suloi Andri Suwanto Muslih Anwar Ria Suryani Muspirah Djalal Februadi Bastian Andi Dirpan Nur Alim Bahmid |
| author_facet | Andi Nur Fajri Suloi Andri Suwanto Muslih Anwar Ria Suryani Muspirah Djalal Februadi Bastian Andi Dirpan Nur Alim Bahmid |
| author_sort | Andi Nur Fajri Suloi |
| collection | DOAJ |
| description | This study aimed to investigate the correlation between main detected volatile compounds and minimum inhibitory concentrations (MIC), which was further analyzed using principal component analysis (PCA). This is among the first studies to systematically link volatile compounds in ground spices to antimicrobial efficacy using PCA. The volatile components of various ground spices, including clove buds (Syzygium aromaticum), fennel seeds (Foeniculum vulgare), cumin (Cuminum cyminum), coriander (Coriandrum sativum), cardamom (Elettaria cardamomum), white pepper (Piper Nigrum), and cinnamon (Cinnamomum verum) were detected by GC-MS. Their antibacterial effects against selected pathogenic bacteria Escherichia coli, Staphylococcus aureus, and Bacillus subtilis were analyzed using a well-diffusion method to determine MIC. The results showed that 133 constituents were identified in those seven ground spices. The main identified volatile compounds were 1,8-cineole (80.86 %) in ground cardamom, while eugenol (61.64 %) was mainly found in ground clove buds. Furthermore, the major volatile compounds identified in ground fennel seeds, cinnamon, cumin, coriander, and white pepper were D-limonene (40.71 %), 1,8-cineole (28.52 %), β-pinene (30.39 %), 3-carene (36.66 %), and (+)-3-carene (37.68 %), respectively. Moreover, ground cinnamon and clove buds had the strongest antimicrobial activity against the selected bacteria, with MIC reaching 5 mg/ml, sufficient to inhibit the bacteria. The strong antimicrobial activity was related to the higher components of eugenol and 1,8-cineole identified from both spices. These results recommended the minimum concentration for the ground seeds once applied for antimicrobial food packaging to have better effectiveness in bacterial inhibition. |
| format | Article |
| id | doaj-art-bf9191d6ce204c209a32be38df8d7572 |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-bf9191d6ce204c209a32be38df8d75722025-08-20T03:25:08ZengElsevierJournal of Agriculture and Food Research2666-15432025-06-012110184910.1016/j.jafr.2025.101849Volatile composition and antimicrobial properties of ground spices: Investigating the correlation using Principal Component AnalysisAndi Nur Fajri Suloi0Andri Suwanto1Muslih Anwar2Ria Suryani3Muspirah Djalal4Februadi Bastian5Andi Dirpan6Nur Alim Bahmid7Research Assistant Program, Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Yogyakarta, 55961, IndonesiaResearch Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Yogyakarta, 55961, IndonesiaResearch Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Yogyakarta, 55961, IndonesiaResearch Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Yogyakarta, 55961, IndonesiaDepartment of Food Science and Technology, Hasanuddin University, Makassar, 90245, IndonesiaDepartment of Food Science and Technology, Hasanuddin University, Makassar, 90245, IndonesiaDepartment of Food Science and Technology, Hasanuddin University, Makassar, 90245, Indonesia; Corresponding author.Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Yogyakarta, 55961, Indonesia; Corresponding author.This study aimed to investigate the correlation between main detected volatile compounds and minimum inhibitory concentrations (MIC), which was further analyzed using principal component analysis (PCA). This is among the first studies to systematically link volatile compounds in ground spices to antimicrobial efficacy using PCA. The volatile components of various ground spices, including clove buds (Syzygium aromaticum), fennel seeds (Foeniculum vulgare), cumin (Cuminum cyminum), coriander (Coriandrum sativum), cardamom (Elettaria cardamomum), white pepper (Piper Nigrum), and cinnamon (Cinnamomum verum) were detected by GC-MS. Their antibacterial effects against selected pathogenic bacteria Escherichia coli, Staphylococcus aureus, and Bacillus subtilis were analyzed using a well-diffusion method to determine MIC. The results showed that 133 constituents were identified in those seven ground spices. The main identified volatile compounds were 1,8-cineole (80.86 %) in ground cardamom, while eugenol (61.64 %) was mainly found in ground clove buds. Furthermore, the major volatile compounds identified in ground fennel seeds, cinnamon, cumin, coriander, and white pepper were D-limonene (40.71 %), 1,8-cineole (28.52 %), β-pinene (30.39 %), 3-carene (36.66 %), and (+)-3-carene (37.68 %), respectively. Moreover, ground cinnamon and clove buds had the strongest antimicrobial activity against the selected bacteria, with MIC reaching 5 mg/ml, sufficient to inhibit the bacteria. The strong antimicrobial activity was related to the higher components of eugenol and 1,8-cineole identified from both spices. These results recommended the minimum concentration for the ground seeds once applied for antimicrobial food packaging to have better effectiveness in bacterial inhibition.http://www.sciencedirect.com/science/article/pii/S2666154325002200Ground spicesVolatile compoundsAntibacterial activitySpoilage bacteriaAntimicrobial packaging |
| spellingShingle | Andi Nur Fajri Suloi Andri Suwanto Muslih Anwar Ria Suryani Muspirah Djalal Februadi Bastian Andi Dirpan Nur Alim Bahmid Volatile composition and antimicrobial properties of ground spices: Investigating the correlation using Principal Component Analysis Journal of Agriculture and Food Research Ground spices Volatile compounds Antibacterial activity Spoilage bacteria Antimicrobial packaging |
| title | Volatile composition and antimicrobial properties of ground spices: Investigating the correlation using Principal Component Analysis |
| title_full | Volatile composition and antimicrobial properties of ground spices: Investigating the correlation using Principal Component Analysis |
| title_fullStr | Volatile composition and antimicrobial properties of ground spices: Investigating the correlation using Principal Component Analysis |
| title_full_unstemmed | Volatile composition and antimicrobial properties of ground spices: Investigating the correlation using Principal Component Analysis |
| title_short | Volatile composition and antimicrobial properties of ground spices: Investigating the correlation using Principal Component Analysis |
| title_sort | volatile composition and antimicrobial properties of ground spices investigating the correlation using principal component analysis |
| topic | Ground spices Volatile compounds Antibacterial activity Spoilage bacteria Antimicrobial packaging |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325002200 |
| work_keys_str_mv | AT andinurfajrisuloi volatilecompositionandantimicrobialpropertiesofgroundspicesinvestigatingthecorrelationusingprincipalcomponentanalysis AT andrisuwanto volatilecompositionandantimicrobialpropertiesofgroundspicesinvestigatingthecorrelationusingprincipalcomponentanalysis AT muslihanwar volatilecompositionandantimicrobialpropertiesofgroundspicesinvestigatingthecorrelationusingprincipalcomponentanalysis AT riasuryani volatilecompositionandantimicrobialpropertiesofgroundspicesinvestigatingthecorrelationusingprincipalcomponentanalysis AT muspirahdjalal volatilecompositionandantimicrobialpropertiesofgroundspicesinvestigatingthecorrelationusingprincipalcomponentanalysis AT februadibastian volatilecompositionandantimicrobialpropertiesofgroundspicesinvestigatingthecorrelationusingprincipalcomponentanalysis AT andidirpan volatilecompositionandantimicrobialpropertiesofgroundspicesinvestigatingthecorrelationusingprincipalcomponentanalysis AT nuralimbahmid volatilecompositionandantimicrobialpropertiesofgroundspicesinvestigatingthecorrelationusingprincipalcomponentanalysis |