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Chemical composition, antibacterial and antioxidant activity of the essential oils of M etaplexis japonica and their antibacterial components
Author(s) -
Wang Da Cheng,
Sun Su Hua,
Shi Li Na,
Qiu Da Ren,
Li Xiang,
Wei Dong Sheng,
Zhang Ya Mei,
Qin Jian Chun
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12645
Subject(s) - linalool , antibacterial activity , dpph , essential oil , chemistry , food science , abts , food spoilage , chemical composition , antioxidant , traditional medicine , biology , bacteria , organic chemistry , medicine , genetics
Summary The aim of this research was to determine the chemical composition, antioxidant and antibacterial properties of the essential oils from M etaplexis japonica and isolation of antibacterial constituents from the essential oils. Results showed that 63 components were identified in essential oils. Phenylethyl alcohol (77.978%), α‐terpineol (31.810%) and docosane (21.644%) were the most abundent constituents of flower oil, leaf oil and fruit oil, respectively. Based on bioactivity‐guided fractionation, three active constituents were isolated and identified as phenylethyl alcohol, α‐terpineol and β‐linalool. Both flower oil and phenylethyl alcohol showed high antibacterial performance, with inhibition zone from 25 ± 0.5 to 11 ± 0.6 mm at highest concentration, and MIC values ranging from 0.125 to 2%. In both DPPH and ABTS assay, the oils showed moderate antioxidant activity. These results indicate potential efficacy of active constituents and essential oils of M . japonica to control food‐borne pathogenic and spoilage bacteria.