Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Evaluation of Artemisia maritima L. Essential Oil for its Chemical and Biological Properties against Some Foodborne Pathogens

Evaluation of Artemisia maritima L. Essential Oil for its Chemical and Biological Properties... AbstractIn the present study, GC and GC-MS analysis of Artemisia maritima essential oil revealed identification of 46 major and minor constituents representing 97.66 % of oil sample. Of 46 components, 1,8-cineole (25.0 %) was turned out as a major component followed by chrysanthenone (23.62 %), germacrene D (7.37 %) and borneol (3.36 %). The oil has potent antibacterial activity against Bacillus cereus, Escherichia coli, Klebsiella pneumonia, Proteus vulgaris, Salmonella typhimurium, Streptococcus pyogenes, Staphylococcus aureus with MIC and MBC values ranges of 391-3128 and 782-6256 µg ml-1. On antifungal screening against Aspergillus flavus, A. niger, A. ochraceus, A. parasiticus, A. terries, Fusarium moniliforme and Penicillium chrysogenum, the oil was found to be more susceptible towards A. niger (60.6 %), A. ochraceus (56.1 %) and A. terreus (58.3 %). The findings concluded that essential oil of A. maritima can be used as potential antimicrobial agent against food borne pathogens. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Analytical Chemistry Letters Taylor & Francis

Evaluation of Artemisia maritima L. Essential Oil for its Chemical and Biological Properties against Some Foodborne Pathogens

Download PDF
8 pages

Evaluation of Artemisia maritima L. Essential Oil for its Chemical and Biological Properties against Some Foodborne Pathogens

Abstract

AbstractIn the present study, GC and GC-MS analysis of Artemisia maritima essential oil revealed identification of 46 major and minor constituents representing 97.66 % of oil sample. Of 46 components, 1,8-cineole (25.0 %) was turned out as a major component followed by chrysanthenone (23.62 %), germacrene D (7.37 %) and borneol (3.36 %). The oil has potent antibacterial activity against Bacillus cereus, Escherichia coli, Klebsiella pneumonia, Proteus vulgaris, Salmonella typhimurium,...
Loading next page...
 
/lp/taylor-francis/evaluation-of-artemisia-maritima-l-essential-oil-for-its-chemical-and-40hK9eqeGz
Publisher
Taylor & Francis
Copyright
© 2016, Har Krishan Bhalla & Sons
ISSN
2230-7532
eISSN
2229-7928
DOI
10.1080/22297928.2016.1153433
Publisher site
See Article on Publisher Site

Abstract

AbstractIn the present study, GC and GC-MS analysis of Artemisia maritima essential oil revealed identification of 46 major and minor constituents representing 97.66 % of oil sample. Of 46 components, 1,8-cineole (25.0 %) was turned out as a major component followed by chrysanthenone (23.62 %), germacrene D (7.37 %) and borneol (3.36 %). The oil has potent antibacterial activity against Bacillus cereus, Escherichia coli, Klebsiella pneumonia, Proteus vulgaris, Salmonella typhimurium, Streptococcus pyogenes, Staphylococcus aureus with MIC and MBC values ranges of 391-3128 and 782-6256 µg ml-1. On antifungal screening against Aspergillus flavus, A. niger, A. ochraceus, A. parasiticus, A. terries, Fusarium moniliforme and Penicillium chrysogenum, the oil was found to be more susceptible towards A. niger (60.6 %), A. ochraceus (56.1 %) and A. terreus (58.3 %). The findings concluded that essential oil of A. maritima can be used as potential antimicrobial agent against food borne pathogens.

Journal

Analytical Chemistry Letters – Taylor & Francis

Published: Jan 2, 2016

Keywords: Artemisia maritima oil; GC/GC-MS; 1,8-Cineole; Chrysanthenone; Foodborne pathogens

References

  • Antioxidants in food lipids
  • Aroma and functional properties of Japanese yuzu (Citrus junos Tanaka) essential oil
  • Antimicrobial agents from plants: Antibacterial activity of plant volatile oils
  • In-vitro antibacterial activity of essential oils of aromatic plants against Erwinia herbicola (Lohnis) and Pseudomonas putida (Krish Hamilton
  • Chemical composition, antibacterial and antioxidant activity of essential oil of Eupatorium adenophorum spreng from Eastern Uttar Pradesh, India
  • Spices as antioxidants
  • Residual value analyses of the medicinal flora of the Western Himalayas: the Naran valley, Pakistan
  • Ethnobotanical studies of Kurram Agency, Pakistan through rural community participation
  • Studies on the chemical composition and possible mechanisms underlying the antispasmodic and bron-chodilatory activities of the essential oil of Artemisia maritima
  • Antimicrobial activity, especially anti-Trichophyton vapor activity of twenty herbs growing wild in the Karakoram (Pakistan Himalayas
  • Chemical composition of essential oils of Artemisia vulgaris L. (mugwort) from North Lithuania
  • Identification of essential oils components by Gas Chromatography/Mass Spectroscopy
  • The development of BSAC standardized disc susceptibility testing method
  • Methods for dilution antimicrobial susceptibility tests for bacteria that grow aerobically, Approved Standard-NCCLS document
  • Method for dilution antimicrobial susceptibility tests for bacteria that grow aerobically, Approved standard-8th ed., CLSI document M07-A8
  • Evaluation of Clausena pentaphylla (Roxb.) DC oil as fungitoxicant against storage mycoflora of pigeon pea seeds
  • Essential oil composition of some Himalayan Artemisia species
  • Variability of volatile constituents in Artemisia maritima in western Himalaya
  • Volatile constituents of Artemisia maritima Linn. grown in Garhwal Himalaya
  • Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms
  • Comparison of bacteriostatic and bactericidal activity of 13 essential oils against strains with varying sensitivity to antibiotics
  • Atomic force microscopy analysis shows surface structure changes in carvacrol-treated bacterial cells Res
  • Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria
  • Antibacterial activity of selected plant essential oils against Escherichia coli O157: H7
  • Mechanisms of action of carvacrol on the food-borne pathogen Bacillus cereus
  • Characterization of the action of selected essential oil components on Gram-negative bacteria
  • Antibacterial activity of some essential oil components against five foodborne pathogens
  • Antimicrobial efficacy of eucalyptus oil and 1,8-cineole alone and in combination with chlorhexidine digluconate against microorganisms grown in planktonic and biofilm cultures
  • Autumn essential oils of Greek oregano
  • Mechanisms of membrane toxicity of hydrocarbons
  • Composition and antifungal activity of the oil of Artemisia nilagirica (Clarke) Pamp