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

2014 ◽  
Vol 05 (13) ◽  
pp. 1043-1047 ◽  
Author(s):  
Jinxiu Liu ◽  
Defeng Huang ◽  
Donglin Hao ◽  
Qingping Hu
Keyword(s):  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Food Borne Pathogens ◽  
Food Borne

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 Antibacterial Activity of Fructus forsythia Essential Oil and the Application of EO-Loaded Nanoparticles to Food-Borne Pathogens

Foods ◽  
2016 ◽  
Vol 5 (4) ◽  
pp. 73 ◽  
Author(s):  
Na Guo ◽  
Qing-Yan Gai ◽  
Jiao Jiao ◽  
Wei Wang ◽  
Yuan-Gang Zu ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Food Borne Pathogens ◽  
Food Borne

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 andIn VitroAntibacterial Activity ofMentha spicataEssential Oil against Common Food-Borne Pathogenic Bacteria

2015 ◽  
Vol 2015 ◽  
pp. 1-5 ◽  
Author(s):  
Yasser Shahbazi
Keyword(s):  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Pathogenic Bacteria ◽  
Inhibition Zone ◽  
Mentha Spicata ◽  
Common Food ◽  
Microdilution Method ◽  
Food Borne ◽  
Broth Microdilution Method

The aim of the present study was to investigate chemical composition and antibacterial activity of essential oil from the leaf ofMentha spicataplant against common food-borne pathogenic bacteria (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Listeria monocytogenes, Salmonella typhimurium, andEscherichia coliO157:H7). Chemical composition of the essential oil was identified by gas chromatography coupled with mass spectrometer detector (GC-MS). The antibacterial activity of the essential oil was evaluated by broth microdilution method and agar disk diffusion assay. According to the result of GC-MS analysis, 18 components were identified, accounting for 99.89% of the whole essential oil. The main components were carvone (78.76%), limonene (11.50%),β-bourbonene (11.23%),cis-dihydrocarveol (1.43%),trans-caryophyllene (1.04%), menthone (1.01%), menthol (1%), and terpinen-4-ol (0.99). The essential oil exhibited moderate level of antibacterial activity against all test microorganisms. In general, Gram-positive bacteria were more susceptible toM. spicataessential oil than Gram-negative bacteria.L. monocytogeneswas the most sensitive of the microorganisms to the antibacterial activity ofM. spicataessential oil (inhibition zone = 22 mm and MIC and MBC = 2.5 µL/mL). Based on our results, the essential oil ofM. spicataplant collected from Kermanshah province, west of Iran, has a potential to be applied as antibacterial agent.

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