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Antibacterial activity of essential oil components.

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Relation http://ir.cftri.com/2310/
IJFM-01-92
 
Title Antibacterial activity of essential oil components.
 
Creator Moleyar, V.
Narasimham, P.
 
Subject 03 Essential oils
 
Description Antibacterial activity of fifteen essential oil components towards food borne Staphylococcus sp., Micrococcus sp., Bacillus sp. and Enterobacter sp. was studied by an agar plate technique. Cinnamic aldehyde was the most active compound followed by citral, geraniol, eugenol and menthol. At 500 micrograms/ml, cinnamic aldehyde completely inhibited the bacterial growth for more than 30 days at 30 degrees C that was comparable to 200 micrograms/ml of butylated hydroxy anisole (BHA). At lower temperatures, 25 and 20 degrees C, antibacterial activity of the five essential oil components increased. Addition of sodium chloride at 4% level (w/v) in the medium had no effect on the inhibitory activity of cinnamic aldehyde. In mixtures of cinnamic aldehyde and eugenol or BHA an additive effect was observed.
 
Date 1992
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/2310/1/International_Journal_of_Food_Microbiology%2C_Volume_16%2C_Issue_4%2C_August_1992%2C_Pages_337-342.pdf
Moleyar, V. and Narasimham, P. (1992) Antibacterial activity of essential oil components. International Journal of Food Microbiology, 16 (4). pp. 337-42. ISSN 0168-1605