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Volatile oils from Ferula asafoetida varieties and their antimicrobial activity.
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.
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LWT - Food Science and Technology, Volume 59, Issue 2, Part 1, December 2014, Pages 774-779.pdf - Published Version Restricted to Registered users only Download (513kB) |
Abstract
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.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Asafoetida Antibacterial Antifungal Minimum inhibitory concentration Mycelial growth inhibition |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 16 Oct 2014 09:31 |
| Last Modified: | 16 Oct 2014 09:31 |
| URI: | http://ir.cftri.res.in/id/eprint/11658 |
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