TITLE:
Chemical Composition, Antibacterial Activity of the Essential Oil from Roots of Radix aucklandiae against Selected Food-Borne Pathogens
AUTHORS:
Jinxiu Liu, Defeng Huang, Donglin Hao, Qingping Hu
KEYWORDS:
Radix aucklandiae, Essential Oil, GC-MS, Antibacterial Activity
JOURNAL NAME:
Advances in Bioscience and Biotechnology,
Vol.5 No.13,
November
25,
2014
ABSTRACT: Radix aucklandiae from
Yunnan Province in China is a significant medicinal plant. In the present study,
the essential oil composition fromRadix aucklandiae roots was investigated
by gas chromatography-mass spectrometry (GC-MS). A total
of 23 compounds representing 57.95% of the essential oil were tentatively
identified. The main constituents were eremanthin (12.74%), d-Guaiene (6.26%), ζ-Himachalene (6.16%) and l-Caryophyllene
(4.84%). The minimum inhibitory concentration (MIC) and minimum bactericidal
concentration (MBC) of the essential oil from R. aucklandiae were evaluated against three Gram-positive bacteria (Staphylococcus aureus, Staphylococcus
albus and Bacillus subtilis) three Gram-negative bacteria
(Salmonella typhimurium, Escherichia coli and Shigella dysenteriae). Results revealed
that the essential oil exhibited significant in vitro antimicrobial property. Among all the tested
microorganisms, the essential oil showed the strongest inhibitory effect against S. typhimurium. The data of this
study suggests that the essential oil from Radix
aucklandiae has great potential for application as a natural antimicrobial
agent to preserve food.