GC-MS Analysis of Clove Essential Oil (Syzygium aromaticum L.) as Effective Source of Biomolecules for Traditional Tomato Puree Quality Improvement  

作　　者：Oscar C. A. Akotowanou Euloge Sènan Adjou Kowiou Aboudou Adéyèmi Berane Olubi Phillipe Sessou Franck Michels Akadiri Yessoufou Marie-Laure Fauconnier Lamine Baba-Moussa Dominique C. K. Sohounhloué Oscar C. A. Akotowanou;Euloge Sènan Adjou;Kowiou Aboudou;Adéyèmi Berane Olubi;Phillipe Sessou;Franck Michels;Akadiri Yessoufou;Marie-Laure Fauconnier;Lamine Baba-Moussa;Dominique C. K. Sohounhloué(Laboratory of Integrative Biology for Therapeutic Innovation, Faculty of Sciences and Technology, Institute of Applied Biomedical Sciences, University of Abomey-Calavi (UAC), Cotonou, Benin;Laboratory of Study and Research in Applied Chemistry, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, Benin;Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Lige, Gembloux, Belgium;Laboratory of Biology and Molecular Typing in Microbiology, Faculty of Science and Technology, University of Abomey-Calavi, Cotonou, Benin)

机构地区：[1]Laboratory of Integrative Biology for Therapeutic Innovation, Faculty of Sciences and Technology, Institute of Applied Biomedical Sciences, University of Abomey-Calavi (UAC), Cotonou, Benin [2]Laboratory of Study and Research in Applied Chemistry, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, Benin [3]Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Lige, Gembloux, Belgium [4]Laboratory of Biology and Molecular Typing in Microbiology, Faculty of Science and Technology, University of Abomey-Calavi, Cotonou, Benin

出　　处：《Advances in Molecular Imaging》2024年第4期39-49,共11页分子影像学(英文)

摘　　要：The high-water content of tomato predisposes it to spoilage by microorganisms and led producers to carry out traditional processing of tomatoes in the form of pasteurized tomato puree. However, rapid acidification of these traditional tomato purees is often observed. Then, the aim of this study was to evaluate the efficacy of the essential oil extracted from Clove (Syzygium aromaticum L.) in the improvement of traditional tomato puree producing technology. Essential oil of Clove (Syzygium aromaticum L.) was extracted by hydrodistillation and its chemical composition was determined by GC and GC/MS. Different types of traditional tomato puree were produced by the modification of the traditional processing technology and the addition of the essential oil introduction step, followed by manual stirring during the process. Based on previous studies, two different essential oil concentrations (5.0 and 7.5 μL∙g−1) were investigated. Physicochemical, microbiological and nutritional analyzes were performed in order to evaluate the quality of the traditional tomato puree produced. Results obtained revealed that the essential oil of Syzygium aromaticum investigated has a chemical composition characterized by the presence of eugenol (59.11%) and eugenol acetate (33.73%). Good stabilization of the physicochemical, microbiological and nutritional parameters in traditional tomato puree samples preserved with essential oil of Syzygium aromaticum were observed when compared to control. The essential oil of Clove, with his biological property, offers a novel approach to the management of traditional tomato puree during storage.The high-water content of tomato predisposes it to spoilage by microorganisms and led producers to carry out traditional processing of tomatoes in the form of pasteurized tomato puree. However, rapid acidification of these traditional tomato purees is often observed. Then, the aim of this study was to evaluate the efficacy of the essential oil extracted from Clove (Syzygium aromaticum L.) in the improvement of traditional tomato puree producing technology. Essential oil of Clove (Syzygium aromaticum L.) was extracted by hydrodistillation and its chemical composition was determined by GC and GC/MS. Different types of traditional tomato puree were produced by the modification of the traditional processing technology and the addition of the essential oil introduction step, followed by manual stirring during the process. Based on previous studies, two different essential oil concentrations (5.0 and 7.5 μL∙g−1) were investigated. Physicochemical, microbiological and nutritional analyzes were performed in order to evaluate the quality of the traditional tomato puree produced. Results obtained revealed that the essential oil of Syzygium aromaticum investigated has a chemical composition characterized by the presence of eugenol (59.11%) and eugenol acetate (33.73%). Good stabilization of the physicochemical, microbiological and nutritional parameters in traditional tomato puree samples preserved with essential oil of Syzygium aromaticum were observed when compared to control. The essential oil of Clove, with his biological property, offers a novel approach to the management of traditional tomato puree during storage.

关 键 词：Essential Oil Syzygium aromaticum Tomato Puree Process Quality BENIN 

分 类 号：X70[环境科学与工程—环境工程]