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Volatile oils from Ferula asafoetida varieties and their antimicrobial activity.

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Relation http://ir.cftri.com/11658/
http://dx.doi.org/10.1016/j.lwt.2014.07.013
 
Title Volatile oils from Ferula asafoetida varieties and their antimicrobial
activity.
 
Creator Divya, K.
Ramalakshmi, K.
Pushpa, S. Murthy
Jagan Mohan Rao, L.
 
Subject 30 Spices/Condiments
 
Description Volatile oils of two varieties of asafoetida (Ferula asafoetida), namely Pathani and Irani, isolated by
hydrodistillation were studied for their antimicrobial properties against various foodborne bacterial and
fungal organisms. Pathani was more effective against bacteria such as Escherichia coli and Bacillus subtilis
with 18 mm and 28 mm zone of inhibition, respectively. Minimum Inhibitory Concentration (MIC) for
both E. coli and B. subtilis was about 5 ppm. Volatile oil of Irani showed 75 and 70% inhibition of growth of
Penicillium chrysogenum and Aspergillus ochraceus respectively whereas volatile oil of Pathani exhibited
49 and 45% inhibition. The major compounds identified in Pathani volatile oil are (E)-1- propenyl secbutyl
disulphide (56%), 1-(1- propenylthio) propyl methyl disulfide (16.9%) and 1,2- dithiolane (5.7%)
using GCeMS analysis. Irani volatile oil showed the presence of (Z)-1- propenyl sec-butyl disulfide
(14.4%), (E)-1- propenyl sec-butyl disulfide (28.8%) and 1-(1- propenythio) propyl methyl disulfide
(10.1%) as the major compounds. The presence of various volatile compounds among the varieties of
asafoetida is demonstrated well in this study. Thus, it can be concluded that Pathani oil was found to be a
good antibacterial agent while Irani oil a fungicidal agent.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11658/1/LWT%20-%20Food%20Science%20and%20Technology%2C%20Volume%2059%2C%20Issue%202%2C%20Part%201%2C%20December%202014%2C%20Pages%20774-779.pdf
Divya, K. and Ramalakshmi, K. and Pushpa, S. Murthy and Jagan Mohan Rao, L. (2014) Volatile oils from Ferula asafoetida varieties and their antimicrobial activity. LWT - Food Science and Technology, 59 (2). pp. 774-779.