Antimicrobial activity of celery fruit isolates and SFE process modeling

Abstract

The antimicrobial activity of celery fruit essential oil obtained by supercritical fluid extraction with carbon dioxide and by hydrodistillation was investigated against Staphylococcus aureus, Listeria monocytogenes and Listeria ivanovii strains, isolated from victuals of animal origin and from clinical specimens. The supercritical extract was moderately or much more effective than the essential oil obtained by hydrodistillation against almost all the investigated strains, except in the case of one Listeria strain originating in minced meat, where the MIC values were identical. For two S. aureus strains originating in minced meat, supercritical extract had very strong antimicrobial activity, with MIC values of ≤40 μg/ml. The chemical composition of the supercritical extract as well as of the oil obtained by hydrodistillation of dried fruits was analyzed. Qualitative and quantitative analyses were performed using GC/FID and GC/MS. The supercritical extract was greatly superior to the oil obtained by hydrodistillation in terms of the concentration and quantity of the isolated bioactive compounds: sedanenolide, sedanolide and 3- n-butylphthalide. The yields of the supercritical extraction and hydrodistillation were 2.74 and 1.63 wt.%, respectively. The process of supercritical fluid extraction was modeled using a model on the secretory structure scale. The modeling results showed good agreement with the experimental data.