Abstract

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.

摘要

在这项研究中，对Prunus dulcis L. 变种 Casteltermini 的杏仁皮进行了表征，其化学成分和对食物相关微生物的抑制活性属于致病性（肠炎沙门氏菌、金黄色葡萄球菌、大肠杆菌和单核细胞增生李斯特菌）、腐败（早熟假单胞菌和Brochotrix thermospacta ) 和有用的 ( Levilactobacillus brevis和Saccharomyces cerevisiae ) 组。杨梅正己烷提取物通过 GC-MS 研究皮肤，证明亚油酸、棕榈酸和油酸是主要的丰富化合物。金黄色葡萄球菌ATCC 33862 的生长受到正己烷提取物的强烈限制，最小抑制浓度 (MIC) 为 25.5 mg/mL。这些结果突出了杏仁副产品作为食品生物防腐剂和医药产品的潜力。