期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 50, 期 11, 页码 3147-3149出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf011541q
关键词
Decalepis hamiltonii; Asclepiadaceae; roots; essential oil constituents; antimicrobial activity; foodborne pathogens
Hydrodistillation of Decalepis hamiltonii roots yielded an essential, oil (0.33% v/w) that contained 2-hydroxy-4-methoxybenzaldehyde (37.45%), 2-hydroxybenzaldehyde (31.01%), 4-O-methylresorcylalclehyde (9.12%), benzyl alcohol (3.16%), and alpha-atlantone (2.06%) as major constituents, with aromatic aldehydes constituting the main fraction of this root's essential oil. The oil was tested for its antimicrobial activity against foodborne pathogens responsible for food spoilage and human pathologies using standard antimicrobial assays. It exhibited strong antimicrobial activity against Bacillus cereus, Bacillus megaterium, Candida albicans, Escherichia coli, Micrococcus luteus, Micrococcus roseus, and Staphylococcus aureus at a concentration range of 1:0 with inhibitory activities of 27, 23, 16, 19, 22,19, and 23 mm, respectively, which are comparable to those of the standards. The roots of D. hamiltonii, therefore, may be considered as an inexpensive source of an essential oil rich in antimicrobial compounds against foodborne pathogens.
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