<i>Tecoma stans</i> Essential Oils: A Useful Additive in Food Industries

Adekemi Temitope Alade; Sherifat Adeyinka Aboaba; Olusegun Ekundayo

doi:doi:10.11648/j.wjfst.20230702.13

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Tecoma stans Essential Oils: A Useful Additive in Food Industries

Adekemi Temitope Alade, Sherifat Adeyinka Aboaba, Olusegun Ekundayo

Published in World Journal of Food Science and Technology (Volume 7, Issue 2)

Received: 2 April 2023 Accepted: 24 April 2023 Published: 31 May 2023

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Abstract

Essential oils (EOs) and their constituents have been the focus of several researches because of their multiple biological activities. Among these activities are antioxidant and antimicrobial, which make EOs important material in many industries. Food industries now use EOs as food additives and also incorporate them in food packages to increase the food shelf life by preventing food spoilage caused by oxidation and microbial attacks. There are many plants bearing essential oils that are yet to be investigated. Therefore, in this study, the EOs hydrodistilled from the leaves, stem, seeds and flowers of Tecoma stans were examined for their antioxidant and antimicrobial activities using DPPH radical-scavenging assay and Agar diffusion method respectively. Data were analyzed using Graph Pad Prism software. The seed (IC₅₀ = 33.03 μg/ mL) and stem (IC₅₀ = 6.44 μg/ mL) EOs exhibited higher radical-scavenging potential than the EOs from the leaves (168.62 μg/ mL) and flowers (104.94 μg/ mL) as well as that of reference compound, α-tocopherol (IC₅₀ = 81.58 μg/ mL). There was no significant activity against the bacterial but moderate inhibitions of the fungi were observed (Zones of Inhibition, 1.8-8.1 mm). Their antimicrobial activity was lower than those of the standard drugs (gentamycin, 9.0-11.5 mm; ketoconazole, 10.3-21.0 mm). No significant difference between the activity of each of the EOs against the tested organisms (P ˃ 0.05). This study showed that Tecoma stans seeds and stems EOs possess antioxidant properties which could make them useful in the food industry as food additives and food packaging materials.

Published in	World Journal of Food Science and Technology (Volume 7, Issue 2)
DOI	10.11648/j.wjfst.20230702.13
Page(s)	30-34
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Antioxidant, Antimicrobial, Food Additives, Food Packages

References

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[14]	Kumawat, B. K., Gupta, M., Chand, T. and Singh, Y. 2012. Free radical scavenging effect of various extracts of leaves of Balanites aegyptiaca (L.) Delile by DPPH method. Asian Journal of Plant Science and Research 2 (3): 323-329.
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[23]	Boopathi, T., Kumar, K. G., Parthiban, S., Sangeetha, G., Kokila, M. T. and Manimaran, T. 2017. Evaluation of antimicrobial activity of Tecoma stans and Muntingia calabura. World Journal of Pharmaceutical Research 6 (3): 617- 627.
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APA Style

Adekemi Temitope Alade, Sherifat Adeyinka Aboaba, Olusegun Ekundayo. (2023). Tecoma stans Essential Oils: A Useful Additive in Food Industries. World Journal of Food Science and Technology, 7(2), 30-34. https://doi.org/10.11648/j.wjfst.20230702.13

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ACS Style

Adekemi Temitope Alade; Sherifat Adeyinka Aboaba; Olusegun Ekundayo. Tecoma stans Essential Oils: A Useful Additive in Food Industries. World J. Food Sci. Technol. 2023, 7(2), 30-34. doi: 10.11648/j.wjfst.20230702.13

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AMA Style

Adekemi Temitope Alade, Sherifat Adeyinka Aboaba, Olusegun Ekundayo. Tecoma stans Essential Oils: A Useful Additive in Food Industries. World J Food Sci Technol. 2023;7(2):30-34. doi: 10.11648/j.wjfst.20230702.13

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@article{10.11648/j.wjfst.20230702.13,
  author = {Adekemi Temitope Alade and Sherifat Adeyinka Aboaba and Olusegun Ekundayo},
  title = {Tecoma stans Essential Oils: A Useful Additive in Food Industries},
  journal = {World Journal of Food Science and Technology},
  volume = {7},
  number = {2},
  pages = {30-34},
  doi = {10.11648/j.wjfst.20230702.13},
  url = {https://doi.org/10.11648/j.wjfst.20230702.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20230702.13},
  abstract = {Essential oils (EOs) and their constituents have been the focus of several researches because of their multiple biological activities. Among these activities are antioxidant and antimicrobial, which make EOs important material in many industries. Food industries now use EOs as food additives and also incorporate them in food packages to increase the food shelf life by preventing food spoilage caused by oxidation and microbial attacks. There are many plants bearing essential oils that are yet to be investigated. Therefore, in this study, the EOs hydrodistilled from the leaves, stem, seeds and flowers of Tecoma stans were examined for their antioxidant and antimicrobial activities using DPPH radical-scavenging assay and Agar diffusion method respectively. Data were analyzed using Graph Pad Prism software. The seed (IC50 = 33.03 μg/ mL) and stem (IC50 = 6.44 μg/ mL) EOs exhibited higher radical-scavenging potential than the EOs from the leaves (168.62 μg/ mL) and flowers (104.94 μg/ mL) as well as that of reference compound, α-tocopherol (IC50 = 81.58 μg/ mL). There was no significant activity against the bacterial but moderate inhibitions of the fungi were observed (Zones of Inhibition, 1.8-8.1 mm). Their antimicrobial activity was lower than those of the standard drugs (gentamycin, 9.0-11.5 mm; ketoconazole, 10.3-21.0 mm). No significant difference between the activity of each of the EOs against the tested organisms (P ˃ 0.05). This study showed that Tecoma stans seeds and stems EOs possess antioxidant properties which could make them useful in the food industry as food additives and food packaging materials.},
 year = {2023}
}

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TY  - JOUR
T1  - Tecoma stans Essential Oils: A Useful Additive in Food Industries
AU  - Adekemi Temitope Alade
AU  - Sherifat Adeyinka Aboaba
AU  - Olusegun Ekundayo
Y1  - 2023/05/31
PY  - 2023
N1  - https://doi.org/10.11648/j.wjfst.20230702.13
DO  - 10.11648/j.wjfst.20230702.13
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 30
EP  - 34
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20230702.13
AB  - Essential oils (EOs) and their constituents have been the focus of several researches because of their multiple biological activities. Among these activities are antioxidant and antimicrobial, which make EOs important material in many industries. Food industries now use EOs as food additives and also incorporate them in food packages to increase the food shelf life by preventing food spoilage caused by oxidation and microbial attacks. There are many plants bearing essential oils that are yet to be investigated. Therefore, in this study, the EOs hydrodistilled from the leaves, stem, seeds and flowers of Tecoma stans were examined for their antioxidant and antimicrobial activities using DPPH radical-scavenging assay and Agar diffusion method respectively. Data were analyzed using Graph Pad Prism software. The seed (IC50 = 33.03 μg/ mL) and stem (IC50 = 6.44 μg/ mL) EOs exhibited higher radical-scavenging potential than the EOs from the leaves (168.62 μg/ mL) and flowers (104.94 μg/ mL) as well as that of reference compound, α-tocopherol (IC50 = 81.58 μg/ mL). There was no significant activity against the bacterial but moderate inhibitions of the fungi were observed (Zones of Inhibition, 1.8-8.1 mm). Their antimicrobial activity was lower than those of the standard drugs (gentamycin, 9.0-11.5 mm; ketoconazole, 10.3-21.0 mm). No significant difference between the activity of each of the EOs against the tested organisms (P ˃ 0.05). This study showed that Tecoma stans seeds and stems EOs possess antioxidant properties which could make them useful in the food industry as food additives and food packaging materials.
VL  - 7
IS  - 2
ER  -

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Author Information

Adekemi Temitope Alade

Department of Chemistry, University of Ibadan, Ibadan, Nigeria
Sherifat Adeyinka Aboaba

Department of Chemistry, University of Ibadan, Ibadan, Nigeria
Olusegun Ekundayo

Department of Chemistry, University of Ibadan, Ibadan, Nigeria

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APA Style

Adekemi Temitope Alade, Sherifat Adeyinka Aboaba, Olusegun Ekundayo. (2023). Tecoma stans Essential Oils: A Useful Additive in Food Industries. World Journal of Food Science and Technology, 7(2), 30-34. https://doi.org/10.11648/j.wjfst.20230702.13

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ACS Style

Adekemi Temitope Alade; Sherifat Adeyinka Aboaba; Olusegun Ekundayo. Tecoma stans Essential Oils: A Useful Additive in Food Industries. World J. Food Sci. Technol. 2023, 7(2), 30-34. doi: 10.11648/j.wjfst.20230702.13

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AMA Style

Adekemi Temitope Alade, Sherifat Adeyinka Aboaba, Olusegun Ekundayo. Tecoma stans Essential Oils: A Useful Additive in Food Industries. World J Food Sci Technol. 2023;7(2):30-34. doi: 10.11648/j.wjfst.20230702.13

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@article{10.11648/j.wjfst.20230702.13,
  author = {Adekemi Temitope Alade and Sherifat Adeyinka Aboaba and Olusegun Ekundayo},
  title = {Tecoma stans Essential Oils: A Useful Additive in Food Industries},
  journal = {World Journal of Food Science and Technology},
  volume = {7},
  number = {2},
  pages = {30-34},
  doi = {10.11648/j.wjfst.20230702.13},
  url = {https://doi.org/10.11648/j.wjfst.20230702.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20230702.13},
  abstract = {Essential oils (EOs) and their constituents have been the focus of several researches because of their multiple biological activities. Among these activities are antioxidant and antimicrobial, which make EOs important material in many industries. Food industries now use EOs as food additives and also incorporate them in food packages to increase the food shelf life by preventing food spoilage caused by oxidation and microbial attacks. There are many plants bearing essential oils that are yet to be investigated. Therefore, in this study, the EOs hydrodistilled from the leaves, stem, seeds and flowers of Tecoma stans were examined for their antioxidant and antimicrobial activities using DPPH radical-scavenging assay and Agar diffusion method respectively. Data were analyzed using Graph Pad Prism software. The seed (IC50 = 33.03 μg/ mL) and stem (IC50 = 6.44 μg/ mL) EOs exhibited higher radical-scavenging potential than the EOs from the leaves (168.62 μg/ mL) and flowers (104.94 μg/ mL) as well as that of reference compound, α-tocopherol (IC50 = 81.58 μg/ mL). There was no significant activity against the bacterial but moderate inhibitions of the fungi were observed (Zones of Inhibition, 1.8-8.1 mm). Their antimicrobial activity was lower than those of the standard drugs (gentamycin, 9.0-11.5 mm; ketoconazole, 10.3-21.0 mm). No significant difference between the activity of each of the EOs against the tested organisms (P ˃ 0.05). This study showed that Tecoma stans seeds and stems EOs possess antioxidant properties which could make them useful in the food industry as food additives and food packaging materials.},
 year = {2023}
}

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TY  - JOUR
T1  - Tecoma stans Essential Oils: A Useful Additive in Food Industries
AU  - Adekemi Temitope Alade
AU  - Sherifat Adeyinka Aboaba
AU  - Olusegun Ekundayo
Y1  - 2023/05/31
PY  - 2023
N1  - https://doi.org/10.11648/j.wjfst.20230702.13
DO  - 10.11648/j.wjfst.20230702.13
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 30
EP  - 34
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20230702.13
AB  - Essential oils (EOs) and their constituents have been the focus of several researches because of their multiple biological activities. Among these activities are antioxidant and antimicrobial, which make EOs important material in many industries. Food industries now use EOs as food additives and also incorporate them in food packages to increase the food shelf life by preventing food spoilage caused by oxidation and microbial attacks. There are many plants bearing essential oils that are yet to be investigated. Therefore, in this study, the EOs hydrodistilled from the leaves, stem, seeds and flowers of Tecoma stans were examined for their antioxidant and antimicrobial activities using DPPH radical-scavenging assay and Agar diffusion method respectively. Data were analyzed using Graph Pad Prism software. The seed (IC50 = 33.03 μg/ mL) and stem (IC50 = 6.44 μg/ mL) EOs exhibited higher radical-scavenging potential than the EOs from the leaves (168.62 μg/ mL) and flowers (104.94 μg/ mL) as well as that of reference compound, α-tocopherol (IC50 = 81.58 μg/ mL). There was no significant activity against the bacterial but moderate inhibitions of the fungi were observed (Zones of Inhibition, 1.8-8.1 mm). Their antimicrobial activity was lower than those of the standard drugs (gentamycin, 9.0-11.5 mm; ketoconazole, 10.3-21.0 mm). No significant difference between the activity of each of the EOs against the tested organisms (P ˃ 0.05). This study showed that Tecoma stans seeds and stems EOs possess antioxidant properties which could make them useful in the food industry as food additives and food packaging materials.
VL  - 7
IS  - 2
ER  -

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