The demand for natural chemicals that can improve food quality and safety has surged. As a result, plant extracts have been proposed as an alternative to synthetic antioxidants.
Background
The antioxidant and antibacterial properties of bioactive tea tree oil (TTO) and hemp seed oil (HSO) are of interest. The antibacterial characteristics of Melaleuca alternifolia, a plant in the Myrtle family, have made it a popular source of background TTO. Trees and shrubs with papery bark, such as tea trees, can grow to a height of up to 14 meters. This plant is native to Australia, where it thrives in a climate that is generally tropical in nature. For the most part, terpenes are extracted from the tea tree plant via steam distillation.
After harvesting hemp seeds, cold pressing can be used to extract HSO. No comparison has been made between the bioactivity of HSOs with varying CBD contents and that of TTOs when it comes to HSOs with varying CBD contents. In addition to their antibacterial characteristics, many plant oils also have antifungal qualities. Regarding food processing, some plant oils can resist the detrimental impacts of harsh chemicals.
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For this reason, the demand for better antimicrobials in the food business has skyrocketed. Because of this, it is critical to find natural antimicrobials that do not have hazardous side effects. Natural and synthetic antioxidants work together to reduce the formation of potentially dangerous reactive oxygen species in the body (ROS). Antioxidants and reducing agents work together to counteract oxidative damage.
Many environmental variables might produce oxidative stress, including smoking, sun exposure, and alcohol consumption. Many chronic diseases and aging can also be linked to long-term ROS exposure. Sesame oil and vetiver oil are plant extracts known for their antioxidant capabilities. A fresh one has arrived.
Pathogenic bacteria such as Salmonella enteritidis (S. enteritidis), Escherichia coli (E Coli), and Staphylococcus aureus have been tested in an applied microbiology investigation to see how HSO and TTO products compare in terms of antibacterial action (S. aureus). These drugs were also tested for their antioxidant and antibacterial activities in order to see whether there was any interaction between the two.
About the research
Antimicrobial and antioxidant assays were used in the current study’s findings. Antibacterial experiments included time-kill studies, MIC evaluations, and the Kirby-Bauer disk diffusion method for evaluating the antimicrobial characteristics of the samples. Antioxidant concentrations in the sample were compared to those found using the antioxidant assay.
The 2,2-diphenyl-1-picryl-hydrazyl hydrate (DPPH) radical scavenging activity technique was used to conduct this experiment. Seven oils, including tea tree, sesame, rosehip, vetiver, pure hemp, organic hemp, and 5% CBD oil, were tested for their antibacterial and antioxidant properties.
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Results of the research
Bacterial growth began after six hours and peaked after twenty-four hours, according to research. The TTO group had a lower quantity of microorganisms than the HSO group. The MIC and disk diffusion technique results showed that TTO had the strongest antibacterial activity of all oils tested. S. aureus, S. enteritidis, and E. coli all had TTO MICs of 8, 2, and 8 mg/ml, respectively.
The zones of inhibition against S. enteritidis, S. aureus, and E Coli were reported to be 2.19, 1.87, and 2.02 cm, respectively. In contrast, CBD oil with a concentration of 5 percent was shown to have the strongest antioxidant activity, with antioxidant activity 5.7 times more than that of TTO. Several studies on the antioxidant capabilities of hemp, both pure and organic, have shown encouraging results.
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Conclusions
E Coli, S. aureus, and S. enteritidis were all successfully treated with TTO in the current investigation. The antioxidant capabilities of HSOs were discovered to be influenced by their CBD concentration. Antioxidant properties were enhanced in CBD-rich products.
Both TTO and CBD plants can therefore be used in food science research to ensure that food is safe for consumption. To make the most of these oils’ antibacterial and antioxidant qualities in the food and pharmaceutical industries, more study is required.
