Progress 10/01/10 to 09/30/14
Outputs
Target Audience: The target audience would be consumers who are expecting to buy and eat fresh produces without contamination of foodborne pathogens. The purpose of this experiment was to find applicable possibility of plant essential oils for controlling food borne pathogens in fresh produce. To achieve this purpose, researchers explored antioxidant and antimicrobial activity of three essential oils derived from L. nobilis, A. alba and P. capitaum against two popular bacteria contaminating fresh produce, E. Coli O157:H7 and S. Typhimurium. The original PI unexpectedly resigned in 2012. Therefore department chair managed the project and extended the project for one more year. Dr. Kang, the current PI of this project was hired on Aug, 16 2013 and took over this project. This project was finished in September 2014. The previous researcher (Dr. Goktepe) provided experimental learning opportunities to Kaya Feaster, an undergraduate student and Lisa Maness, a post-doc. The current PI trained two graduate students, Ragina Rafiq and Kamala Gajanan Buddhavarapu and one undergraduate student, Lavette Young who received assistantship from this project. They have had chances to learn basic laboratory work and experiments related to this project. Kamala Gajanan Buddhavarapu completed a lab experience under this project and completed her master's degree under a non-thesis option-food and nutritional sciences program. Ragina Rafiq worked on determining antioxidant and antimicrobial activities of three essential oils derived from L. nobilis, A. alba and P. capitaum against two popular bacteria contaminating fresh produce, E. Coli O157:H7 and S. Typhimurium. She graduated in December 2014 with a thesis titled "Antibacterial and Antioxidative Properties of Essential Oils from Armoise (Artemisia herba-alba), Bay (Laurus nobilis) and Rose Geranium (Pelargonium capitatum x radens) in vitro". Lavette Young, undergraduate student had cell culture experiences during 2014 summer. This project also provided experimental learning opportunities to two more students, Ugochukawu Anyanwu and Tracie Davis. Ugochukawu Anyanwu, a new graduate student of Dr. Reza Tahergorabi had laboratory shadowing and then hands on learning opportunities. Tracie, who has completed her master's degree under Dr. Salam Ibrahim had a chance to extend her research experience and experimental skills by assisting Ragina's work. She currently works in the foods industry. Changes/Problems: This project originally belonged to another researcher who unexpectedly resigned in Fall 2012. Work on the project was delayed until Dr. Hye Won Kang was hired in the Department of Family and Consumer Sciences. The project was extended for an additional year to allow Dr. Kang an opportunity to complete some of the objectives. Dr. Kang, the new PI of this project was hired on Aug, 16 2013 and took over this project. She has trained two graduate students and one undergraduate student and made an effort to finish the entire project. It was impossible to finish the entire project (7 objectives) during a year. Therefore Dr. Kang modified the project toward evaluating antioxidant and antimicrobial activities of three individual essential oils instead of evaluation of combined essential oils. What opportunities for training and professional development has the project provided? This project supported two graduate students, Ragina Rafiq and Kamala Gajanan Buddhavarapu and one undergraduate student, Lavette Young in Food and Nutritional Sciences program in the Department of Family and Consumer Sciences. Ragina Rafiq gained biochemical and analytic and micrbiological skills to detect antioxidant properties of essential oils and to determine antimicrobial activity of these essential oils respectively. She graduated with a thesis using the data obtained from this project and joined a PhD program. Kamala Gajanan Buddhavarapu learned basic lab skills and overall information about antioxidant and essential oils. Lavette Young had a chance to learn mammalian cell culture techniques and basic laboratory skills during 2014 summer and is continuing to work Dr. Kang on a new project. Ugochukawu Anyanwu, a graduate student of Dr. Tahergorabi in the Department of Family and Consumer Sciences assisted Ragina Rafiq's work. Finally he obtained skills to detect antioxidant properties and can perform these experiments independently. He also worked on learning and setting up sensory tests for these essential oils on fresh produce which is one of objectives of this project. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
To find natural antimicrobial which can be applied for reducing contamination of foodborn pathogen on fresh produce without concerns about chemical residue from synthetic antimicrobial, researchers evaluated antimicrobial activity of three essential oils derived from L. nobilis, A. alba and P. capitaum against two popular bacteria contaminating fresh produce, E. Coli O157:H7 and S. Typhimurium. Using growth overtime and agar diffusion spot assays, P. capitaum essential oil exhibited the highest inhibitory effect on growth of both E. Coli O157:H7 and S. Typhimurium. In addition, we determined antioxidant property of these three essential oils. Although L. nobilis essential oil showed the highest antioxidant activity, other two essential oils also had recognizable antioxidant activity. Therefore we selected P. capitaum essential oil and performed a sensory test on tomato, cantaloupe and spinach. As a result, there was no different on P. capitaum essential oil sprayed fresh produce compared to untreated group in texture, flavor and color. Taken together P. capitaum essential oil could be an attractive candidate as an antimicrobial to be used in fresh produce. Their residue on fresh produce also may contribute to improve human health by antioxidant property. The project included 7 objectives. Some experiments were performed by the previous PI, Dr. Goktepe, and her students, but unfortunately the data were not accessible. Therefore Dr. Kang and her graduate student, Ragina Rafiq had to start from the beginning. Because of limited time and resources, some of the objectives could not be completed. Some objectives were slightly modified and completed. Objective 1) Evaluate the antioxidant activities of select plant essential oils in vitro. Ragina Rafiq worked on this objective. She evaluated antioxidant activity of three essential oils, L. nobilis, A. alba and P. capitaum using three methods, DPPH, total antioxidant and reducing power methods. All three essential oils exhibited antioxidant activity. L. nobilis had the highest antioxidant activity among three essential oils. Objective 2) Determine the most effective combination of plant essential oils against food borne pathogens in laboratory media. This objective was carried out by Ragina Rafiq. She evaluated antimicrobial activity of three essential oils derived from L. nobilis, A. alba and P. capitaum against two popular bacteria contaminating fresh produce, E. Coli O157:H7 and S. Typhimurium. Using growth overtime and agar diffusion spot assays, P. capitaum essential oil exhibited the highest inhibitory effect on growth of both E. Coli O157:H7 and S. Typhimurium. Due to limited time, only three individual essential oils instead of combined essential oils were tested. Objective 3) Test the most effective combination determined from objective 2 against human cancer cells. It was initially completed by Lisa Maness, a post-doc and Kaya Feaster, an undergraduate student under the direction of Dr. Ipek Goktepe. The data were not made available. Objective 4) Explore possible mechanisms of action of the most active combination of plant essential oils in inhibiting the proliferation of bacterial and cancer cells. Due to limited time and resources this objective was not completed. Objective 5) Screen the most effective treatment combination of essential oils against foodborne bacteria in artificially contaminated fresh produced during storage. Due to limited time and resources, this objective was not completed. Objective 6) Test the sensory acceptability of the most effective treatment combination on produce. Based on results obtained from objective, P. capitaum essential oil among three essential oils exhibited the best inhibitory effect against foodborne pathogen which commonly contaminates fresh produce. Objective 1 showed recognizable antioxidant activity of three essential oils. Therefore Ragina Rafiq and Dr. Kang have selected P. capitaum essential oil to apply for fresh produce to reduce contamination of foodborne pathogen. The residue of P. capitaum essential oil on fresh produce will provide antioxidant activity when people consume these fresh produce. To test a difference and effect of essential oil on P. capitaum essential oil sprayed fresh produce compared to non-treated fresh produce, Ragina Rafiq and Ugochukawu Anyanwu, a graduate student of Dr. Tahergorabi performed a sensory test for P. capitaum essential oil on fresh produce, tomato, cantaloupe and spinach. The data showed that panels could not see any difference in color, flavor and texture of this treatment. Therefore this indicates that P. capitaum essential oil could be an attractive candidate as a natural microbial on fresh produce. Objective 7) Evaluate the feasibility of using the most effective treatment combination of essential oils with or without UV light to control pathogens on fresh produce in simulated retail settings. Due to limited time and resources, this objective was not completed.
Publications
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2015
Citation:
Hye Won Kang, Ragina Rafiq, Saeed A. Hayek, Salam A. Ibrahim. Antibacterial Properties of Essential Oils from Armoise, Rose Geranium and Bay In Vitro. IFT meeting, Chicago, IL, July 2014.
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Progress 01/01/13 to 09/30/13
Outputs
Target Audience: The purpose of this experiment is to find possible plant essential oils for controlling food borne pathogens in fresh produce. To achieve this purpose, the PI has explored the best combination of three essential oils which have antioxidant and antimicrobial properties, and then applied this combination to fresh produce. This is a basic experiment which can possibly benefit the fresh produce market and human health. This project originally belonged to Dr. Goktepe. Dr. Goktepe unexpectedly resigned in 2012. Therefore Dr. Giddings, Chair of the Department of Family and Consumer Sciences extended the project for one more year. Dr. Kang, the current PI of this project was hired in August, 2013 and took over this project. Her students are currently working on this project. This project will be finished by the end of September 2014. This project is still in progress. Previously, Dr. Goktepe provided experimental learning opportunities to Kaya Feaster, an undergraduate student and Lisa Maness, a post-doc. The current PI has trained two graduate students, Ragina Rafiq and Kamala Gajanan Buddhavarapu who have had opportunities to learn basic laboratory work and experiments. This project also has provided experiential learning opportunities to two more students, Ugochukawu Anyanwu and Tracue Davis. Anyanwu, a new graduate student of Dr. Tahergorabi, participated in laboratory shadowing and then hands-on learning opportunities. Davis, a senior graduate student, had a chance to extend her research experience and experimental skills by assisting Ragina’s work. Changes/Problems: This project originally belonged to Dr. Goktepe, who unexpectedly resigned in fall, 2012. This project was funded in 2010. Dr. Goktepe had her sabbatical leave from fall 2011 to fall 2012. Since this project was approved, unfortunately it never has a chance to properly complete any objective. Dr. Giddings, chair of the Department of Family and Consumer Sciences, extended the project for one more year. Dr. Kang, a current PI of this project, was hired on Aug, 16 2013 and took over this project. She has trained two graduate students supported by this project,and made an effort to finish the entire project. Additionally, Dr. Tahergorabi, another new faculty member in the Department of Family and Consumer Sciences, and his student, Ugochukwu Anyanwu, also helped us to finish this project. However, this project was written for a three-year period. One year is not enough to finish the entirity of the project as originally proposed. However, the PI is sure that two graduate students will be successfully graduated throughsupports of this grant. The products will be published in the near future. What opportunities for training and professional development has the project provided? This project has supported two graduate students, Ragina Rafiq and Kamala Gajanan Buddhavarapu in the Food and Nutritional Sciences program in the Department of Family and Consumer Sciences. These students will be graduated with theses supported by this project. Ragina Rafiq has learned biochemical analytic skills to detect the antioxidant properties of essential oils and microbiological activities by using the agar-disc method. Kamala Gajanan Buddhavarapu also has learned basic lab skills and overall information about antioxidant and essential oils. She will work on the antimicrobial effect on fresh produce in the near future. Ugochukawu Anyanwu, a new graduate student of Dr. Tahergorabi in the Department of Family and Consumer Sciences, has assisted Ragina Rafiq’s work. He obtained skills in detecting antioxidant properties, and can perform these experiments independently. He also is working on learning and setting up sensory test for these essential oils on fresh produce, which is one of objectives of this project. In addition to increasing students’ knowledge and experimental skills, all three students submitted abstracts about their work progress to the conference, 2014 NCAFCS. How have the results been disseminated to communities of interest? Because the current PI took over this project in Aug, 2013, there has been no chance to disseminate the data to communities. This project is still in the early stage of research. What do you plan to do during the next reporting period to accomplish the goals? This project will be terminated by the end of September, 2014. PI will make an effort to help two graduate students which have received assistantships from this project can finish their experiments and obtain master’s degree.
Impacts
What was accomplished under these goals?
This project originally belonged to Dr. Goktepe who had a sabbatical leave and then unexpectedly resigned in 2012. Dr. Giddings, the chair of the Department of Family and Consumer Sciences, extended this project for one more year. Dr. Kang was hired in August of 2013, and took over this project. Her students expect to be finished by September, 2014. Some experiments had been performed by Dr. Goktepe and her students, but unfortunately nobody can access their data. Therefore, Dr. Kang and her graduate students have started the project over. Because of the situation described above, the entire project is still on the early stage and in progress. Objective 1) Evaluate the antioxidant activities of select plant essential oils in vitro. Completed by a Ph.D. student and Kaya Feaster who worked with Dr. Goktepe. Due to inaccessibility of previous data, Ragina Rafiq is currently working on this objective. She found that L. nobilis oil among three essential oils has the best antioxidant properties by using DPPH and reducing power methods. Objective 2) Determine the most effective combination of plant essential oils against food borne pathogens in laboratory media. The antioxidant activity of select plant essential oils was tested using the end-point free radical scavenging capacity. Results showed that the antimicrobial activity of A. alba was stronger than the other three essential oils at concentrations tested. S. feacalis was the most sensitive species to L. nobilis, P. capitaum, and A. alba at 500 µg/ml and above. E. coli strains were the least sensitive microorganisms to three essential oils tested in this study. Due to unavailable access to previous data, this objective will be carried out by Ragina again. Objective 3) Test the most effective combination determined from objective 2 against human cancer cells. This was completed by Lisa Maness, a post-doc and Kaya Feaster, an undergraduate student. It is in progress due to inaccessibility of previous data. This objective will be conducted by Dr. Kang again. Objective 4) Explore possible mechanisms of action of the most active combination of plant essential oils in inhibiting the proliferation of bacterial and cancer cells. This objective is in progress and will be conducted by Dr. Kang. Objective 5) Screen the most effective treatment combination of essential oils against foodborne bacteria in artificially contaminated fresh produced during storage. This objective is in progress and will be done by Kamala. Objective 6) Test the sensory acceptability of the most effective treatment combination on produce. This objective will be carried out by Dr. Tahergorabi, a new faculty member, and his graduate student, Ugochukawu Anyanwu. Objective 7) Evaluate the feasibility of using the most effective treatment combination of essential oils with or without UV light to control pathogens on fresh produce in simulated retail settings. This objective will be done by Kamala.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Maness L., Goktepe I., and Ahmedna, M. In vitro Cancer Research on Ancient Herbal Remedies: A Changing Trend. Journal of Applied Pharmaceutical Science, 2012, 2(8), 13-20
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Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: The antimicrobial activity of select plant essential oils was tested using the antibacterial assay for inhibitory activity against several bacterial species. Results showed that the antimicrobial activity of A. Alba was stronger than the other three essential oils at concentrations tested. S. feacalis was the most sensitive species to L. nobilis, P. capitatum, and R. canina at 500 micrograms/ml and above. E. coli strains were the least sensitive microorganisms to three essential oils tested in this study. One graduate research assistantship was provided for a master's level student who was responsible of conducting experiments as stated in the project using the four select essential oils. The project findings were presented at a HBC Master's Degree STEM Program (Student Research Conference) held at Fayetteville State University in April 2012 where an undergraduate student, Kaya Feaster, was recognized for her research achievements as an undergraduate. PARTICIPANTS: 1 MS student (Ragina Rafiq) and 1 undergraduate student (Kaya Feaster), 1 laboratory technician (Bonita I. Hardy) TARGET AUDIENCES: Scientists at academia, government agencies, food industry, and consumers. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Overall, the findings showed that the three plant essential oils assessed in this study differed in their inhibitory activity against the seven bacterial species tested. This indicates that effective antimicrobial compounds against a range of microorganisms may not be likely from single plant essential oils. These results indicated that select plant essential oils contain bioactive compounds capable of interfering with the growth and proliferation of foodborne pathogens used in this study. Therefore, the bioactive compound or compounds in A. alba, P. capitatum, R. canina, and L. nobilis could be used as a natural means to control pathogens in the food industry as well as in the treatment on the onset of certain types of health problems, such as cancer.
Publications
- No publications reported this period
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: Although the public interest for nutraceuticals and natural antimicrobials derived from herbs and plants is growing around the world, the lack of scientific data on herbs and plants makes it difficult to determine both the validity of their effects and mechanisms of action. Due to limited data concerning the efficacy of herbs and plants, more detail antimicrobial and mechanistic studies are warranted. Of the medicinal plants widely used in the folk medicine around the world, Laurus nobilis, Pelargonium capitatum, Artimisia herba alba, and Rosa canina have been reported to have limited antibacterial, antifungal, antioxidant, anti-inflammatory, gastroprotective, hepatoprotective, cytotoxic, and anticarcinogenic activities. Although their chemical composition and activities against certain pathogens have been tested, there is limited information on their use as biopreservatives in fresh produce as well as their effects on select cancer cells. The use of antioxidant-rich essential oils as biopreservatives for produce safety and quality may also help boost intakes of antioxidants among consumers in the US.The project findings were presented at a local meeting in North Carolina (the annual NCA&TSU Gamma Sigma Delta Showcase of Research) in March of 2011 where an undergraduate student, Jasmine Brooks, received the 2nd place award. The antioxidative activity of select plant essential oils was tested using the end-point free radical scavenging capacity method. Results showed that the antimicrobial activity of A. alba was stronger than the other three essential oils at concentrations tested. S. feacalis was the most sensitive species to L. nobilis, P. capitatum, and A. alba at 500 micrograms/ml and above. E. coli strains were the least sensitive microorganisms to three essential oils tested in this study. All essential oils showed highly significant (p<0.05) antioxidative activity with rates ranging from 89-93%. PARTICIPANTS: 1 MS student (Regina Rafiq) and 2 undergraduate students (Kata Feaster and Jasmine Brooks), 1 laboratory technician (Bonita Hardy) TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Overall, the findings showed that the three essential oils assessed in this study had strong antioxidative capacity and differed in their inhibitory activity against the seven bacterial species tested. This indicates that effective antimicrobial compounds against a range of microorganisms may not be likely from essential oils derived from a single plant. These results indicate that select plant essential oils contain bioactive compounds capable of interferring with the growth and proliferation of foodborne pathogens used in this study. Therefore, the bioactive compound or compounds in A. alba, P. capitatum, and L. nobilis could be used as a natural means to control pathogens in the food industry as well as in the treatment of the onset of certain types of health problems, such as cancer. Three undergraduate research assistantships were provided for junior and senior level undergraduate students who were responsible for conducting experiments as stated in the project using one select essential oil.
Publications
- No publications reported this period
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: The objectives of this research are to: 1) evaluate the antioxidant activities of select plant essential oils in vitro, 2) determine the most effective combination of plant essential oils against foodborne pathogens in laboratory media; 3) test the most effective combination determined from objective #2 against human cancer cells in vitro, 4) explore possible mechanisms of action of the most active combination of plant essential oils in inhibiting the proliferation of bacterial and cancer cells, 5) screen the most effective treatment combination of essential oils against foodborne bacteria in artificially contaminated fresh produce during storage, 6) test the sensory acceptability of the most effective treatment combination/concentration of essential oils on produce using a sensory panel, and 7) evaluate the feasibility of using the most effective treatment combination of essential oils with or without UV light to control pathogens on fresh produce in simulated retail settings. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Scientists at academia, government agencies, food industry, and consumers. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
There has been an increasing concern among consumers about foods containing residues of chemical preservatives because such preservatives are known to have toxicological side-effects. The demand for foods that are free of pathogens and toxic chemicals, as well as beneficial to health has increased interest in the use of plant-based products as natural antimicrobials and nutraceuticals. Plant-based products, especially plant essential oils, account for a source of very promising natural compounds for controlling foodborne pathogens and enhancing human health. Although the mode of action of plant essential oils is relatively well understood, the action of these oils on proteins and phospholipids in bacterial cells has not yet been fully investigated. Additionally, their health benefits in preventing cancer and cardiovascular diseases also warrant further investigation. Therefore, this study will investigate the potential action and inhibitory activity of select plant essential oils against common foodborne pathogens. The results will provide new opportunities for the development of natural, effective, and low-cost food washes that deliver potential health benefits, for use by consumers or food handlers.
Publications
- No publications reported this period
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