Antibacterial Effects and Chemical Composition of Essential Oil fromCotoneaster nummularioidesLeaves Extract on Typical Food-borne Pathogens

2016 ◽  
Vol 19 (2) ◽  
pp. 290-296 ◽  
Author(s):  
Ali Mohamadi Sani ◽  
Fahime Yaghooti
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Antibacterial Effects ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Typical Food

scholarly journals Chemical Composition and Antibacterial Activity of the Essential Oil from Qiancao (Rubia cordifolia Linn.) Roots against Selected Foodborne Pathogens

2019 ◽  
Vol 7 (4) ◽  
Author(s):  
Wei-Qin Li ◽  
Mei-Ping Quan ◽  
Qin Li
Keyword(s):  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
Microbial Growth ◽  
Inhibitory Concentration ◽  
Gas Chromatography Mass Spectrometry ◽  
Natural Antimicrobial ◽  
Food Borne Pathogens ◽  
Food Borne

Chemical composition of the essential oil from Qiancao roots was analyzed by gas chromatography-mass spectrometry (GC-MS), and 43 components were identified in the paper. Mollugin (30.58%) was found to be the major component, followed by 3-methyl-2-cyclopenten-1-one (10.55%), 4-tert-butyl-2-phenyl-phenol (8.64%) and eugenol (6.30%). The antibacterial activity of essential oil against selected food-borne pathogens was evaluated. The results showed that the sensitivity to essential oil were different for different tested bacteria and the essential oil had a strong antibacterial activity against B. cereus with the lowest minimum inhibitory concentration (MIC) and minimum bactericide concentration (MBC) values of 0.0625 and 0.125 mg/mL, respectively. In addition, microbial growth curve assay also showed that the essential oil had a significant effect on the growth rate of surviving B. cereus. The data of this study suggests that the essential oil from Qiancao roots has great potential for application as a natural antimicrobial agent to preserve food.

scholarly journals Chemical composition and antibacterial activity of methanolic extract from Echinops robustus on typical food-borne pathogens

2020 ◽  
Vol 9 (1) ◽  
pp. 849-852
Keyword(s):  
Antibacterial Activity ◽  
Chemical Composition ◽  
Bacillus Cereus ◽  
Methanolic Extract ◽  
Antibacterial Properties ◽  
Diffusion Method ◽  
Gram Positive ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Typical Food

This study was conducted to evaluate the chemical composition and antibacterial activity of methanolic extract from Echinops robustus on typical food-borne pathogens. Chemical composition of the extract analyzed by gas chromatography-mass spectrometry (GC-MS). The GC-MS analysis of the extract revealed 54 compounds in which Butanal (2.222%), 4-Heptanone (1.717%) and Palmitic acid (4.799%) were the major constituents. The agar disk diffusion method was used to study the antibacterial activity of Echinops robustus methanolic extract against 5 bacterial strains. The extract of Echinops robustus showed moderate antibacterial activity against two gram-positive and three gram negative microorganisms tested with higher sensitivity for gram positive ones (Clear zone= 10mm for Bacillus cereus and 12mm for Staphylococcus aureus). Minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) were quantified by micro-dilution method. The MIC was 25 mg/ml for Bacillus cereus and 58 mg/ml for Escherichia coli and the MBC values were 400 and >400 mg/ml respectively for the mentioned species. Overall, results presented here suggest that the methanolic extract of Echinops robustus possesses antibacterial properties, and is, therefore, a potential source of active ingredients for food and pharmaceutical industry.

scholarly journals Chemical Composition and Antimicrobial Activity Against Food-Borne Pathogens of Calocedrus formosana Heartwood Essential Oil

2021 ◽  
Vol 16 (5) ◽  
pp. 1934578X2110202
Author(s):  
Kuang-Ping Hsu ◽  
San-Hsien Tu ◽  
Yu-Chang Su ◽  
Chen-Lung Ho
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Fungal Pathogens ◽  
Strong Activity ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Main Components ◽  
Calocedrus Formosana ◽  
Type Apparatus

This study investigated the chemical composition, and antimicrobial activity against food-borne pathogens of the essential oil isolated from the heartwood of Calocedrus formosana from Taiwan. The oil, isolated by hydrodistillation in a Clevenger-type apparatus, was characterized using GC–FID and GC–MS. The major constituents were τ-muurolol (16.1%), α-cadinol (11.1%), α-terpineol (10.6%), thymol (8.5%), and β-thujaplicin (4.5%). The oil demonstrated strong activity against food-borne bacterial and fungal pathogens, and, to determine the source compounds responsible for this activity , the main components were individually evaluated. The most active source compounds were determined to be τ-muurolol, α-cadinol, thymol, and β-thujaplicin.

Medicinal Plants: Antibacterial Effects and Chemical Composition of Essential Oil of Foeniculum vulgare

2017 ◽  
Vol 8 (01) ◽  
Author(s):  
Azadeh Foroughi ◽  
Pouya Pournaghi ◽  
Fariba Najafi ◽  
Akram Zangeneh ◽  
Mohammad Mahdi Zangeneh ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Medicinal Plants ◽  
Essential Oil ◽  
Antibacterial Properties ◽  
Screen Test ◽  
Antibacterial Activities ◽  
Gas Chromatography Mass Spectrometry ◽  
Resistant Bacteria ◽  
Antibacterial Effects ◽  
Foeniculum Vulgare

Medicinal plants are considered modern resources for producing agents that could act as alternatives to antibiotics in demeanor of antibiotic-resistant bacteria. The aim of the study was to evaluate the chemical composition and antibacterial activities of essential oil of Foeniculum vulgare (FV) against Pseudomonas aeruginosa and Bacillus subtilis. Gas chromatography mass spectrometry was done to specify chemical composion. As a screen test to detect antibacterial properties of the essential oil, agar disk and agar well diffusion methods were employed. Macrobroth tube test was performed to determinate MIC. The results indicated that the most substance found in FV essential oil was Trans-anethole (47.41 %), also the essential oil of FV with 0.007 g/ml concentration has prevented P. aeruginosa and with 0.002 g/ml concentration has prevented B. subtilis from the growth. Thus, the research represents the antibacterial effects of the medical herb on test P. aeruginosa and B. subtilis. We believe that the article provide support to the antibacterial properties of the essential oil. The results indicate the fact that the essential oil from the plant can be useful as medicinal or preservatives composition.

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