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Antimicrobial and antioxidant activities of the essential oil from Herba Moslae.
J Sci Food Agric. 2010 Jun; 90(8):1347-52.JS

Abstract

BACKGROUND

Herba Moslae is a well-known edible and medicinal plant in China, and the essential oil, which is assumed to contain the active components, was isolated by steam distillation method. The aim of this study was to investigate the antimicrobial activity and the antioxidant activity of the essential oil from Herba Moslae.

RESULTS

The essential oil from Herba Moslae exhibited antimicrobial activity against all of the tested bacteria and fungi. The minimum inhibitory concentration (MIC) values for bacteria ranged from 118 to 472 microg mL(-1), and the minimum bactericidal concentration (MBC) values were from 236 to 944 microg mL(-1). The oil showed pronounced antibacterial and antifungal activity against Staphylococcus aureus and Aspergillus oryzae, but weak inhibition to Escherichia coli. The antioxidant activity of the essential oil from Herba Moslae was evaluated by using DPPH radical scavenging assay, beta-carotene/linoleic acid bleaching assay and metal chelating activity assay. In addition, the amount of total phenolic content in the oil (386 +/- 1 microg kg(-1)) was determined.

CONCLUSION

This study suggests that the essential oil from Herba Moslae could be potentially used as a new potential source of natural antimicrobial, antioxidants and antiputrefactive in food industry.

Authors+Show Affiliations

State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang, China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20474054

Citation

Li, Jing-en, et al. "Antimicrobial and Antioxidant Activities of the Essential Oil From Herba Moslae." Journal of the Science of Food and Agriculture, vol. 90, no. 8, 2010, pp. 1347-52.
Li JE, Nie SP, Qiu ZH, et al. Antimicrobial and antioxidant activities of the essential oil from Herba Moslae. J Sci Food Agric. 2010;90(8):1347-52.
Li, J. E., Nie, S. P., Qiu, Z. H., Che, M. J., Li, C., & Xie, M. Y. (2010). Antimicrobial and antioxidant activities of the essential oil from Herba Moslae. Journal of the Science of Food and Agriculture, 90(8), 1347-52. https://doi.org/10.1002/jsfa.3941
Li JE, et al. Antimicrobial and Antioxidant Activities of the Essential Oil From Herba Moslae. J Sci Food Agric. 2010;90(8):1347-52. PubMed PMID: 20474054.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antimicrobial and antioxidant activities of the essential oil from Herba Moslae. AU - Li,Jing-en, AU - Nie,Shao-ping, AU - Qiu,Zeng-hui, AU - Che,Mei-jing, AU - Li,Chang, AU - Xie,Ming-yong, PY - 2010/5/18/entrez PY - 2010/5/18/pubmed PY - 2010/11/3/medline SP - 1347 EP - 52 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 90 IS - 8 N2 - BACKGROUND: Herba Moslae is a well-known edible and medicinal plant in China, and the essential oil, which is assumed to contain the active components, was isolated by steam distillation method. The aim of this study was to investigate the antimicrobial activity and the antioxidant activity of the essential oil from Herba Moslae. RESULTS: The essential oil from Herba Moslae exhibited antimicrobial activity against all of the tested bacteria and fungi. The minimum inhibitory concentration (MIC) values for bacteria ranged from 118 to 472 microg mL(-1), and the minimum bactericidal concentration (MBC) values were from 236 to 944 microg mL(-1). The oil showed pronounced antibacterial and antifungal activity against Staphylococcus aureus and Aspergillus oryzae, but weak inhibition to Escherichia coli. The antioxidant activity of the essential oil from Herba Moslae was evaluated by using DPPH radical scavenging assay, beta-carotene/linoleic acid bleaching assay and metal chelating activity assay. In addition, the amount of total phenolic content in the oil (386 +/- 1 microg kg(-1)) was determined. CONCLUSION: This study suggests that the essential oil from Herba Moslae could be potentially used as a new potential source of natural antimicrobial, antioxidants and antiputrefactive in food industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/20474054/Antimicrobial_and_antioxidant_activities_of_the_essential_oil_from_Herba_Moslae_ L2 - https://doi.org/10.1002/jsfa.3941 DB - PRIME DP - Unbound Medicine ER -