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Antibacterial activity of essential oil components.

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

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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.

Item Type: Article
Uncontrolled Keywords: Antibacterial activity; Essential oil comlxmcnt: Cinnamic aldehyde
Subjects: 600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jun 2011 10:54
Last Modified: 03 Oct 2018 08:48
URI: http://ir.cftri.res.in/id/eprint/2310

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