Extraction and GC-MS Characteriztion of Cardamom Essential Oil and Its Antimicrobial Activity Against Dairy Microflora

Abstract

Green cardamom oil (Elettariacardamomum L.) is a good source of bioactive volatile compounds that have antioxidant and antimicrobial properties and is therefore a prospective natural preservative in the food industry. The purpose of this study was to obtain a cardamom oil by means of hydrodistillation, identify its chemical properties according to the GC-MS technique, and test its antimicrobial properties against microorganisms related to dairy products (soft cheese). According to GC-MS, the predominant compounds in the oil were 1,8-cineole (28.2) and 33.51 0 -terpinyl acetate, with other minor compounds being linalool, terpinen-4-ol, and 0 -terpineol. Agar diffusion in vitro tests showed that the oil could inhibit the growth of Bacillus cereus, Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli with an increasing activity at higher concentrations. When cardamom oil was added to soft white cheese at concentrations of 0.25%, 0.50%, and 0.75%, a significant decrease in the growth of total bacteria, E. coli, yeasts, and molds was observed during 21 days of storage at 4°C, without any adverse effect on sensory qualities at low and medium concentrations. These results suggest that cardamom oil can be an effective natural antimicrobial agent in dairy products, achieving a suitable balance between microbial safety and sensory acceptability.