Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1190453 | Food Chemistry | 2007 | 4 Pages |
Abstract
The chemical composition of essential oil obtained by hydrodistillation from the dried fruits of Chaenomeles speciosa was analyzed by GC–MS. Forty compounds, constituting about 85.13% of the total oil, were identified. The main constituents were β-caryophyllene (12.52%), α-terpineol (5.41%), terpinen-4-ol (4.56%) and 1,8-cineole (4.31%). The antimicrobial activity of the oil was evaluated against 10 microorganisms using disc diffusion and broth microdilution methods. The essential oil was found to show a broad spectrum of antimicrobial activity against all the tested bacterial strains. The essential oil had more sensitivity to gram-positive than gram-negative bacteria.
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Authors
Xie Xianfei, Cai Xiaoqiang, Zhu Shunying, Zou Guolin,