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Chemical composition, antimicrobial and antioxidant activities of essential oil from Gnaphlium affine.
Food Chem Toxicol. 2011 Jun; 49(6):1322-8.FC

Abstract

The chemical composition of the essential oil from Gnaphlium affine was determined, and its antimicrobial and antioxidant activities were evaluated. Twenty-four compounds, representing 94.95% of the amount of total oil, were identified by gas chromatography-mass spectrometry (GC-MS) analysis. Main constituents of the essential oil were found to be eugenol (18.24%), linalool (10.62%), trans-caryophyllene (8.86%), α-terpineol (5.97%), p-cymene (5.75%), hexadecanoic acid (5.63%), γ-cadinene (4.98%), δ-cadinene (4.22%), α-humulene (3.22%), and (-)-β-elemene (3.15%). The essential oil revealed a remarkable antimicrobial effect against the tested food-borne microorganisms with the MIC and MBC values in the ranges of 0.2-1.56 μg/ml and 0.39-3.13 μg/ml, respectively. The essential oil showed a potent antioxidant activity in ABTS radical scavenging, lipid peroxidation and reducing power assay. It was suggested that the essential oil from G. affine may be a new potential source as natural antimicrobial and antioxidant agents applied in food systems.

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Authors+Show Affiliations

Zeng WC
College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, PR China.
Zhu RX
No affiliation info available
Jia LR
No affiliation info available
Gao H
No affiliation info available
Zheng Y
No affiliation info available
Sun Q
No affiliation info available

MeSH

Anti-Bacterial AgentsAntioxidantsBacteriaFood MicrobiologyGas Chromatography-Mass SpectrometryGnaphaliumMicrobial Sensitivity TestsOils, VolatilePlant Oils

Pub Type(s)

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

Language

eng

PubMed ID

21414372

Citation

Zeng, Wei-Cai, et al. "Chemical Composition, Antimicrobial and Antioxidant Activities of Essential Oil From Gnaphlium Affine." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 49, no. 6, 2011, pp. 1322-8.
Zeng WC, Zhu RX, Jia LR, et al. Chemical composition, antimicrobial and antioxidant activities of essential oil from Gnaphlium affine. Food Chem Toxicol. 2011;49(6):1322-8.
Zeng, W. C., Zhu, R. X., Jia, L. R., Gao, H., Zheng, Y., & Sun, Q. (2011). Chemical composition, antimicrobial and antioxidant activities of essential oil from Gnaphlium affine. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 49(6), 1322-8. https://doi.org/10.1016/j.fct.2011.03.014
Zeng WC, et al. Chemical Composition, Antimicrobial and Antioxidant Activities of Essential Oil From Gnaphlium Affine. Food Chem Toxicol. 2011;49(6):1322-8. PubMed PMID: 21414372.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical composition, antimicrobial and antioxidant activities of essential oil from Gnaphlium affine. AU - Zeng,Wei-Cai, AU - Zhu,Rui-Xue, AU - Jia,Li-Rong, AU - Gao,Hong, AU - Zheng,Yue, AU - Sun,Qun, Y1 - 2011/03/22/ PY - 2011/01/14/received PY - 2011/03/05/revised PY - 2011/03/10/accepted PY - 2011/3/19/entrez PY - 2011/3/19/pubmed PY - 2011/8/31/medline SP - 1322 EP - 8 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem Toxicol VL - 49 IS - 6 N2 - The chemical composition of the essential oil from Gnaphlium affine was determined, and its antimicrobial and antioxidant activities were evaluated. Twenty-four compounds, representing 94.95% of the amount of total oil, were identified by gas chromatography-mass spectrometry (GC-MS) analysis. Main constituents of the essential oil were found to be eugenol (18.24%), linalool (10.62%), trans-caryophyllene (8.86%), α-terpineol (5.97%), p-cymene (5.75%), hexadecanoic acid (5.63%), γ-cadinene (4.98%), δ-cadinene (4.22%), α-humulene (3.22%), and (-)-β-elemene (3.15%). The essential oil revealed a remarkable antimicrobial effect against the tested food-borne microorganisms with the MIC and MBC values in the ranges of 0.2-1.56 μg/ml and 0.39-3.13 μg/ml, respectively. The essential oil showed a potent antioxidant activity in ABTS radical scavenging, lipid peroxidation and reducing power assay. It was suggested that the essential oil from G. affine may be a new potential source as natural antimicrobial and antioxidant agents applied in food systems. SN - 1873-6351 UR - https://www.unboundmedicine.com/medline/citation/21414372/Chemical_composition_antimicrobial_and_antioxidant_activities_of_essential_oil_from_Gnaphlium_affine_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278-6915(11)00083-4 DB - PRIME DP - Unbound Medicine ER -