Synergistic Antibacterial Effect and Antioxidant Activity of the Compound Liquid with Clove Essential Oil and Tea Polyphenols
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Abstract:
In this study, a compound antibacterial liquid was prepared through combining essential oil and tea polyphenols. Then the synergistic antibacterial effects of the compound liquid containing different proportions of essential oil and tea polyphenols were studied. The antibacterial activity, antibacterial persistence and antioxidant activity of the compound antibacterial liquid with the greatest synergistic effect on the characteristic spoilage bacteria of fish were also investigated. It’s found that clove essential oil and tea polyphenols exhibited a strong synergistic antibacterial effect, with the strongest synergy occurring at the EO-to-TP mass ratio of 2:1. The minimum inhibitory concentration of 2E/T was 0.2%, and the inhibitory rate of 2E/T against Escherichia coli was 98.74%, with the synergistic coefficient as 4.46, and the bacteriostatic rate against Staphylococcus aureus being 73.37%, and the synergistic coefficient being 1.04. At the ratio to achieve the optimal synergistic effect, a total mass concentration of the compound antibacterial liquid at 0.6% led to the greatest cost-effectiveness in inhibiting Escherichia coli, Staphylococcus aureus, Vibrio parahaemolyticus and Pseudomonas aeruginosa, with the antibacterial persistence against these spoilage strains being 48 h、60 h、60 h and 72 h, respectively. At this mass concentration, the DPPH free radical scavenging rate and ABTS free radical scavenging rate could reach 86.68% and 81.26%, respectively. These results indicated that the antibacterial compound liquid of clove essential oil and tea polyphenols exhibited good antibacterial synergistic effect, antibacterial persistence and antioxidant activity, which can provide a theoretical basis for the application of natural antibacterial agents in the field of antibacterial presevation of fish products. Key words:
