Chemical Composition, Antioxidant, and Antimicrobial Activities of Essential Oil from Pine Needle (Cedrus deodara)

被引:89
作者
Zeng, Wei-Cai [1 ,2 ]
Zhang, Zeng [3 ]
Gao, Hong [2 ]
Jia, Li-Rong [2 ]
He, Qiang [1 ]
机构
[1] Sichuan Univ, Natl Engn Lab Clean Technol Leather Manufacture, Chengdu 610065, Peoples R China
[2] Sichuan Univ, Coll Light Ind Text & Food Engn, Chengdu 610065, Peoples R China
[3] Sichuan Univ, Coll Life Sci, Chengdu 610064, Peoples R China
关键词
antimicrobial; antioxidant; chemical composition; Cedrus deodara; essential oil; pine needle; IN-VITRO; CAPACITY; ANTIBACTERIAL; EXTRACT; FOODS;
D O I
10.1111/j.1750-3841.2012.02767.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The chemical composition of essential oil from pine needles (Cedrus deodara) was determined, and its antioxidant and antimicrobial activities were evaluated. Twenty-three components, representing 95.79% of the oil, were identified by gas chromatography mass spectrometry. The main components include a-terpineol (30.2%), linalool (24.47%), limonene (17.01%), anethole (14.57%), caryophyllene (3.14%), and eugenol (2.14%). Pine needle essential oil showed remarkable antioxidant activity in scavenging free radicals, in lipid peroxidation, and in reducing power assays. Moreover, the essential oil revealed strong antimicrobial activity against typical food-borne microorganisms, with minimum inhibitory concentration and minimum bactericidal concentration values of 0.2 to 1.56 and 0.39 to 6.25 mu g/mL, respectively. Transmission electron microscope observation ascertained that the bactericidal mechanism of pine needle essential oil may be the induction of cytoplasmic outflow and plasmolysis. These results suggest that the essential oil from pine needles has potential to be used as a natural antioxidant and antimicrobial agent in food processing. Practical Application: The present study provides a theoretical basis for the potential application of essential oil from pine needles (C. deodara) to be used as a natural resource of antioxidant and antimicrobial agents in food industry.
引用
收藏
页码:C824 / C829
页数:6
相关论文
共 27 条
[1]  
Adams R., 2001, Identification of essential oil components by gas chromatography/quadrupole mass spectrometry
[2]   Biological effects of essential oils - A review [J].
Bakkali, F. ;
Averbeck, S. ;
Averbeck, D. ;
Waomar, M. .
FOOD AND CHEMICAL TOXICOLOGY, 2008, 46 (02) :446-475
[3]   Antioxidant capacity of medicinal plants from the Province of Cordoba (Argentina) and their in vitro testing in a model food system [J].
Borneo, R. ;
Leon, A. E. ;
Aguirre, A. ;
Ribotta, P. ;
Cantero, J. J. .
FOOD CHEMISTRY, 2009, 112 (03) :664-670
[4]   Essential oils: their antibacterial properties and potential applications in foods - a review [J].
Burt, S .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2004, 94 (03) :223-253
[5]   Antioxidant and immunobiological activity of water-soluble polysaccharide fractions purified from Acanthopanax senticosu [J].
Chen, Ruizhan ;
Liu, Zhiqiang ;
Zhao, Jimin ;
Chen, Ruiping ;
Meng, Fanlei ;
Zhang, Min ;
Ge, Wencheng .
FOOD CHEMISTRY, 2011, 127 (02) :434-440
[6]   Antioxidant activity of Piper betle L. leaf extract in vitro [J].
Dasgupta, N ;
De, B .
FOOD CHEMISTRY, 2004, 88 (02) :219-224
[7]   Chemical composition and antioxidant, antibacterial and antifungal activities of the essential oils from Bidens pilosa Linn. var. Radiata [J].
Deba, Farah ;
Xuan, Tran Dang ;
Yasuda, Masaaki ;
Tawata, Shinkichi .
FOOD CONTROL, 2008, 19 (04) :346-352
[8]   In vitro activity of eugenol against Candida albicans biofilms [J].
He, Miao ;
Du, Minquan ;
Fan, Mingwen ;
Bian, Zhuan .
MYCOPATHOLOGIA, 2007, 163 (03) :137-143
[9]   Synergistic interaction of eugenol with antibiotics against Gram negative bacteria [J].
Hemaiswarya, S. ;
Doble, M. .
PHYTOMEDICINE, 2009, 16 (11) :997-1005
[10]   Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials [J].
Holley, RA ;
Patel, D .
FOOD MICROBIOLOGY, 2005, 22 (04) :273-292