Chemical composition and antimicrobial activity of chia (Salvia hispanica L.) essential oil

被引：54
|
作者：
Elshafie, Hazem S. [1 ]
Aliberti, Luigi [2 ]
Amato, Mariana [1 ]
De Feo, Vincenzo [2 ]
Camele, Ippolito [1 ]
机构：
[1] Univ Basilicata, Sch Agr Forestry Food & Environm Sci, I-85100 Potenza, Italy
[2] Univ Salerno, Dept Pharm, I-84084 Fisciano, SA, Italy
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2018年 / 244卷 / 09期
关键词：
Natural products; GC-MS; Caryophyllenes; Antimicrobial activity; MEDITERRANEAN PLANTS; ANTIFUNGAL ACTIVITY; PEACH FRUIT; IN-VITRO; DISEASE; SEEDS; ROT; SESQUITERPENES; QUALITY; GROWTH;
D O I：
10.1007/s00217-018-3080-x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The use of natural products to control several phytopathogens is now gaining a great interest because of the environmental risks deriving from the use of synthetic drugs in controlling pathogens. Salvia hispanica L., commonly known as chia, is a traditional food in Central and Southern America. The current research is focusing on the chemical characterization of the essential oil extracted from the aerial parts of chia plant (stem and leaves) using GC-MS analysis, evaluating its antimicrobial effects. The essential oil is constituted mainly of sesquiterpenes, with caryophyllenes as main constituents. Results of antimicrobial tests proved that the essential oil could be potentially utilized in controlling some phytopathogenic fungi and bacteria.
引用
收藏
页码：1675 / 1682
页数：8
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