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

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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Antimicrobial activity of essential oil from Indonesian medicinal plants against food-borne pathogens

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/207/1/012036 ◽

2018 ◽

Vol 207 ◽

pp. 012036 ◽

Cited By ~ 1

Author(s):

T Budiati ◽

W Suryaningsih ◽

S. Umaroh ◽

B. Poerwanto ◽

A Bakri ◽

...

Keyword(s):

Antimicrobial Activity ◽

Medicinal Plants ◽

Essential Oil ◽

Food Borne Pathogens ◽

Food Borne

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Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens

Food Bioscience ◽

10.1016/j.fbio.2020.100635 ◽

2020 ◽

Vol 36 ◽

pp. 100635 ◽

Cited By ~ 6

Author(s):

Yesim Ozogul ◽

Esmeray Kuley Boğa ◽

Ismail Akyol ◽

Mustafa Durmus ◽

Yılmaz Ucar ◽

...

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Food Borne Pathogens ◽

Thyme Essential Oil ◽

Food Borne ◽

Spoilage Bacteria

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Chemical Composition and Antibacterial Activity of Essential Oil and Methanolic Extract of Artemisia absinthium L. Aerial Part on Typical Food-borne Pathogens

Journal of Essential Oil Bearing Plants ◽

10.1080/0972060x.2015.1010605 ◽

2016 ◽

Vol 19 (5) ◽

pp. 1066-1074 ◽

Cited By ~ 1

Author(s):

Sakine Hasannezhad ◽

Ali Mohamadi Sani ◽

Fahime Yaghooti

Keyword(s):

Antibacterial Activity ◽

Chemical Composition ◽

Essential Oil ◽

Aerial Part ◽

Methanolic Extract ◽

Artemisia Absinthium ◽

Food Borne Pathogens ◽

Food Borne ◽

Typical Food

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Chemical Composition and Antioxidative Activity ofEchinophora platylobaDC. Essential Oil, and Its Interaction with Natural Antimicrobials against Food-Borne Pathogens and Spoilage Organisms

Journal of Food Science ◽

10.1111/j.1750-3841.2012.02956.x ◽

2012 ◽

Vol 77 (11) ◽

pp. M631-M637 ◽

Cited By ~ 18

Author(s):

S. Siavash Saei-Dehkordi ◽

Aziz A. Fallah ◽

S. Saeid Saei-Dehkordi ◽

Sanaz Kousha

Keyword(s):

Chemical Composition ◽

Essential Oil ◽

Antioxidative Activity ◽

Natural Antimicrobials ◽

Food Borne Pathogens ◽

Food Borne

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CHEMICAL COMPOSITION OF ESSENTIAL OILS FROM PANTELLERIA ISLAND AUTOCHTHONOUS AND NATURALIZED SPICES AND EVALUATION OF THEIR INDIVIDUAL AND COMBINED ANTIMICROBIAL ACTIVITIES

Carpathian Journal of Food Science and Technology ◽

10.34302/crpjfst/2019.11.2.4 ◽

2019 ◽

pp. 45-58

Keyword(s):

Antimicrobial Activity ◽

Chemical Composition ◽

Essential Oils ◽

Antimicrobial Activities ◽

Rosmarinus Officinalis ◽

Minimum Inhibitory Concentrations ◽

Food Borne Pathogens ◽

Food Borne ◽

Rosmarinus Officinalis L ◽

Origanum Majorana

In this study, the antimicrobial activity of the essential oils (EOs) from Origanum majorana L. and Rosmarinus officinalis L. growing in Pantelleria (Sicily, Italy) were tested alone and in combination against some prokaryotic and eukaryotic food-borne pathogens. The chemical composition of the EOs as well as the minimum inhibitory concentrations (MIC) against the most sensitive strains were also determined. Both EOs showed interesting antimicrobial effects against all bacteria and yeasts tested. MIC was in the range 1.25–2.50 µl/ml. Interestingly, O. majorana was particularly rich in thymol acetate, while carvacrol was present at very low percentages. Also R. officinalis EOs composition was different from rosemary collected in different areas, as being particularly rich in caryophyllene. Furthermore, the antimicrobial activity of the combination of O. majorana and R. officinalis EOs indicated their potential as food biopreservatives.

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