Chemical composition and inhibitory effect of essential oil and organic extracts ofCestrum nocturnumL. on food-borne pathogens

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.

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Chemical Composition and Antimicrobial Activity of Flower Essential Oil of Jacaranda acutifolia Juss. against Food-Borne Pathogens

European Journal of Medicinal Plants ◽

10.9734/ejmp/2015/4749 ◽

2015 ◽

Vol 6 (2) ◽

pp. 62-69 ◽

Cited By ~ 8

Author(s):

Nada Mostafa ◽

Omayma Eldahshan ◽

Abdel Singab

Keyword(s):

Antimicrobial Activity ◽

Chemical Composition ◽

Essential Oil ◽

Food Borne Pathogens ◽

Food Borne

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Potential roles of essential oil and organic extracts of Zizyphus jujuba in inhibiting food-borne pathogens

Food Chemistry ◽

10.1016/j.foodchem.2009.07.059 ◽

2010 ◽

Vol 119 (3) ◽

pp. 981-986 ◽

Cited By ~ 53

Author(s):

Sharif M. Al-Reza ◽

Atiqur Rahman ◽

Jonghwi Lee ◽

Sun Chul Kang

Keyword(s):

Essential Oil ◽

Food Borne Pathogens ◽

Food Borne ◽

Organic Extracts ◽

Zizyphus Jujuba

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Chemical Composition, Antibacterial Activity of the Essential Oil from Roots of <i>Radix aucklandiae</i> against Selected Food-Borne Pathogens

Advances in Bioscience and Biotechnology ◽

10.4236/abb.2014.513119 ◽

2014 ◽

Vol 05 (13) ◽

pp. 1043-1047 ◽

Cited By ~ 3

Author(s):

Jinxiu Liu ◽

Defeng Huang ◽

Donglin Hao ◽

Qingping Hu

Keyword(s):

Antibacterial Activity ◽

Chemical Composition ◽

Essential Oil ◽

Food Borne Pathogens ◽

Food Borne

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Inhibitory effect of the essential oil from Chamaecyparis obtusa on the growth of food-borne pathogens

The Journal of Microbiology ◽

10.1007/s12275-010-9327-2 ◽

2010 ◽

Vol 48 (4) ◽

pp. 496-501 ◽

Cited By ~ 9

Author(s):

Mi-Jin Park ◽

Won-Sil Choi ◽

Ha-Young Kang ◽

Ki-Seob Gwak ◽

Geun-Shik Lee ◽

...

Keyword(s):

Essential Oil ◽

Chamaecyparis Obtusa ◽

Inhibitory Effect ◽

Food Borne Pathogens ◽

Food Borne

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

Natural Product Communications ◽

10.1177/1934578x211020223 ◽

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.

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