Chemical Composition, Antibacterial Activity of the Essential Oil from Roots of Radix aucklandiae against Selected Food-Borne Pathogens
ABSTRACT
Radix aucklandiae from Yunnan Province in China is a significant medicinal plant. In the present study, the essential oil composition from Radix aucklandiae roots was investigated by gas chromatography-mass spectrometry (GC-MS). A total of 23 compounds representing 57.95% of the essential oil were tentatively identified. The main constituents were eremanthin (12.74%), d-Guaiene (6.26%), ζ-Himachalene (6.16%) and l-Caryophyllene (4.84%). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the essential oil from R. aucklandiae were evaluated against three Gram-positive bacteria (Staphylococcus aureus, Staphylococcus albus and Bacillus subtilis) three Gram-negative bacteria (Salmonella typhimurium, Escherichia coli and Shigella dysenteriae). Results revealed that the essential oil exhibited significant in vitro antimicrobial property. Among all the tested microorganisms, the essential oil showed the strongest inhibitory effect against S. typhimurium. The data of this study suggests that the essential oil from Radix aucklandiae has great potential for application as a natural antimicrobial agent to preserve food.
Radix aucklandiae from Yunnan Province in China is a significant medicinal plant. In the present study, the essential oil composition from Radix aucklandiae roots was investigated by gas chromatography-mass spectrometry (GC-MS). A total of 23 compounds representing 57.95% of the essential oil were tentatively identified. The main constituents were eremanthin (12.74%), d-Guaiene (6.26%), ζ-Himachalene (6.16%) and l-Caryophyllene (4.84%). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the essential oil from R. aucklandiae were evaluated against three Gram-positive bacteria (Staphylococcus aureus, Staphylococcus albus and Bacillus subtilis) three Gram-negative bacteria (Salmonella typhimurium, Escherichia coli and Shigella dysenteriae). Results revealed that the essential oil exhibited significant in vitro antimicrobial property. Among all the tested microorganisms, the essential oil showed the strongest inhibitory effect against S. typhimurium. The data of this study suggests that the essential oil from Radix aucklandiae has great potential for application as a natural antimicrobial agent to preserve food.
Cite this paper
Liu, J. , Huang, D. , Hao, D. and Hu, Q. (2014) Chemical Composition, Antibacterial Activity of the Essential Oil from Roots of Radix aucklandiae against Selected Food-Borne Pathogens. Advances in Bioscience and Biotechnology, 5, 1043-1047. doi: 10.4236/abb.2014.513119.
Liu, J. , Huang, D. , Hao, D. and Hu, Q. (2014) Chemical Composition, Antibacterial Activity of the Essential Oil from Roots of Radix aucklandiae against Selected Food-Borne Pathogens. Advances in Bioscience and Biotechnology, 5, 1043-1047. doi: 10.4236/abb.2014.513119.
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http://dx.doi.org/10.1016/j.foodcont.2010.09.038
[1] Gulluce, M., Sahin, F., Sokmen, M., Ozer, H., Daferera, D., Sokmen, A., Polissiou, M., Adiguzel, A. and Ozkan, H. (2007) Antimicrobial and Antioxidant Properties of the Essential Oils and Methanol Methanol from Mentha longifolia L. ssp. lingifolia. Food Chemistry, 103, 1449-1456.
http://dx.doi.org/10.1016/j.foodchem.2006.10.061 [2] Sokmen, A., Gulluce, M., Akpulat, H.A., Daferera, D., Tepe, B., Polissiou, M., Sokmen, M. and Sahin, F. (2004) The in Vitro Antimicrobial and Antioxidant Activities of the Essential Oils and Methanol Extracts of Endemic Thymus spathulifolius. Food Control, 15, 627-634.
http://dx.doi.org/10.1016/j.foodcont.2003.10.005 [3] Goncalves, M.J., Cruz, T.M., Cavaleiro, C., Lopes, M.C. and Salgueiro, L. (2010) Chemical, Antifungal and Cytotoxic Evaluation of the Essential Oil of Thymus zygis subsp. Sylvestris, Industrial Crop and Products, 32, 70-75.
http://dx.doi.org/10.1016/j.indcrop.2010.03.005 [4] Ameur, E., Karima, H.S., Samia, M., Khouja, M.L., Rachid, C. and Fethia, H. (2011) Antibacterial Activity and Chemical Composition of 20 Eucalyptus Species’ Essential Oils. Food Chemistry, 129, 1427-1434.
http://dx.doi.org/10.1016/j.foodchem.2011.05.100 [5] Zhang, J., Hu, X., Gao, W., Qu, Z., Guo, H., Liu, Z. and Liu, C. (2014) Pharmacokinetic Study on Costunolide and Dehydrocostuslactone after Oral Administration of Traditional Medicine Aucklandia Lappa Decne by LC/MS/MS. Journal of Ethnopharmacology, 151, 191-197.
http://dx.doi.org/10.1016/j.jep.2013.10.024 [6] Viuda-Martosa, M., Mohamady, M.A., Fernández-López, J., ElRazik, K.A.A., Omer E.A., Pérez-Alvarez, J.A. and Sendra, E. (2011) In Vitor Antioxidant and Antibacterial Activities of Essentials Oils Obtained from Egyptian Aromatic Plants. Food Control, 22, 1715-1722.
http://dx.doi.org/10.1016/j.foodcont.2011.04.003 [7] Diao, W., Hu, Q., Zhang, H. and Xu, J. (2014) Chemical Composition, Antibacterial Activity and Mechanism of Action of Essential Oil from Seeds of Fennel (Foeniculum vulgare Mill.). Food Control, 35, 109-116.
http://dx.doi.org/10.1016/j.foodcont.2013.06.056 [8] Gao, C., Tian, C., Lu, Y., Xu, J., Luo, J. and Guo, X. (2011) Essential Oil Composition and Antimicrobial Activity of Sphallerocarpus gracilis Seeds against Selected Food-Related Bacteria. Food Control, 22, 517-522.
http://dx.doi.org/10.1016/j.foodcont.2010.09.038