Chemical composition, antimicrobial and antioxidant activities of essential oil from Gnaphlium affine

被引：42

作者：

Zeng, Wei-Cai ^{[1
]}

Zhu, Rui-Xue ^{[1
]}

Jia, Li-Rong ^{[1
]}

Gao, Hong ^{[1
]}

Zheng, Yue

Sun, Qun ^{[2
]}

机构：

[1] Sichuan Univ, Coll Light Ind Text & Food Engn, Chengdu 610065, Peoples R China

[2] Sichuan Univ, Coll Life Sci, Chengdu 610064, Peoples R China

来源：

FOOD AND CHEMICAL TOXICOLOGY | 2011年 / 49卷 / 06期

基金：

中国国家自然科学基金;

关键词：

Gnaphlium affine; Chemical composition; Antimicrobial; Antioxidant; PLANT ESSENTIAL OILS; IN-VITRO; LISTERIA-MONOCYTOGENES; MEDICINAL-PLANTS; ANTIBACTERIAL; EXTRACTS; AGENTS; FOODS; CONSTITUENTS; MECHANISMS;

D O I：

10.1016/j.fct.2011.03.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The chemical composition of the essential oil from Gnaphlium affine was determined, and its antimicrobial and antioxidant activities were evaluated. Twenty-four compounds, representing 94.95% of the amount of total oil, were identified by gas chromatography-mass spectrometry (GC-MS) analysis. Main constituents of the essential oil were found to be eugenol (18.24%), linalool (10.62%), trans-caryophyllene (8.86%), cc-terpineol (5.97%), p-cymene (5.75%), hexadecanoic acid (5.63%), gamma-cadinene (4.98%), delta-cadinene (4.22%), alpha-humulene (3.22%), and (-)-beta-elemene (3.15%). The essential oil revealed a remarkable antimicrobial effect against the tested food-borne microorganisms with the MIC and MBC values in the ranges of 0.2-1.56 mu g/ml and 0.39-3.13 mu g/ml, respectively. The essential oil showed a potent antioxidant activity in ABTS radical scavenging, lipid peroxidation and reducing power assay. It was suggested that the essential oil from G. affine may be a new potential source as natural antimicrobial and antioxidant agents applied in food systems. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1322 / 1328

页数：7

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