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Chemical Characterization and Antibacterial Activity of Two Aromatic Herbs ( S antolina chamaecyparissus and S ideritis angustifolia ) Widely Used in the Folk Medicine
Author(s) -
RuizNavajas Yolanda,
ViudaMartos Manuel,
PerezAlvarez Jose Angel,
Sendra Esther,
FernándezLópez Juana
Publication year - 2012
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12001
Subject(s) - antibacterial activity , food spoilage , agar diffusion test , chemistry , traditional medicine , camphor , agar , food science , biology , bacteria , organic chemistry , medicine , genetics
The aim of this work was characterize the essentials oils ( EO s) obtained from S antolina chamaecyparissus and S ideritis angustifolia determining (1) its chemical composition and (2) its effectiveness on the growth of some bacteria related to food spoilage, such as L isteria innocua , S erratia marcescens , P seudomonas fragi , P seudomonas fluorescens , A eromonas hydrophila , S hewanella putrefaciens , A lcaligenes faecalis , A chromobacter denitrificans , E nterobacter amnigenus , E nterobacter gergoviae and L euconostoc carnosum . The EO s were chemically analyzed and identified by gas chromatography and gas chromatography/mass spectrometry, while the agar disc diffusion method was used to determine their antibacterial activities. The concentration effect was also determined. In S . chamaecyparissus , the major constituents were artemisia ketone (27.19%), dihydroaromadendrene (18.21%) and β‐phellandrene (7.49%), while in S . angustifolia EO , the major constituent is α‐pinene (12.71%). Another important compound was β‐phellandrene (11.97%). The agar disc diffusion method indicated that S . chamaecyparissus EO showed the highest antibacterial activity against the L . innocua and A . hydrophila , with inhibition zones of 12.70 and 16.50 mm, respectively. S . angustifolia EO showed the highest antibacterial activity against A . faecalis , S . marcescens and A . denitrificans . S . chamaecyparissus and S . angustifolia EO s can be used as antibacterial agents. Practical Applications The research on plant‐based natural bioactive compounds to control the foodborne and spoilage pathogens has attained special interest in the recent years. The use of essential oils of S antolina chamaecyparissus and S ideritis angustifolia as antibacterial agents will be suitable for applications on the food industry as natural preservatives or flavoring to control foodborne pathogens. Another important reason for their suitability is their natural origin, which consumers find comforting.