Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 39, Issue 6, Pages 2663-2672Publisher
WILEY
DOI: 10.1111/jfpp.12516
Keywords
-
Categories
Funding
- National Natural Science Foundation of China [31301573]
- National Science Foundation for Postdoctoral Scientists of China [12M511223]
- Natural Science Foundation of Jiangsu Province [BK20130493]
- Jiangsu University Research Foundation [11JDG050]
- Priority Academic Program Development of Jiangsu Higher Education Institutions
Ask authors/readers for more resources
In the present paper, the chemical composition of Helichrysum italicum oil was analyzed by gas chromatography-mass spectrometry (GC-MS). Neryl acetate (32.65%) was the main component. The minimum inhibitory concentration and minimum bactericidal concentration of H. italicum oil against several bacteria were evaluated. The results showed that H. italicum oil exhibited high antibacterial activity against all of the bacteria tested. In addition, H. italicum oil also displayed a significant effect on inhibiting the growth rate of surviving Escherichia coli and Staphylococcus aureus in vitro and on vegetables. Meanwhile, addition of H. italicum oil to vegetable exerted a bacteriostatic effect. Besides, the mechanisms of the antimicrobial action of H. italicum oil to E. coli and S. aureus were concluded as that H. italicum oil could disrupt the cell membrane integrity, leading to the losses of intracellular constituents, such as the 260 nm absorbing materials, DNA and ATP.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available