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1.
The antitermitic activities of the essential oils from the leaves of two Cinnamomum osmophloeumclones (A and B) and their chemical ingredients against Coptotermes formosanus Shiraki were investigated according to direct contact application. Results from this experiment have demonstrated that the indigenous cinnamon B leaf essential oil has a more effective antitermitic activity than indigenous cinnamon A leaf essential oil. Furthermore, when cinnamaldehyde, eugenol, and alpha-terpineol are extracted from indigenous cinnamon leaf essential oil and used at the strength of 1 mg/g, their antitermitic effectiveness is much higher than that using indigenous cinnamon leaf essential oil. Among the congeners of cinnamaldehyde examined, cinnamaldehyde has exhibited the strongest termiticidal property.  相似文献   

2.
Chemical compositions of leaf essential oils from eight provenances of indigenous cinnamon (Cinnamomum osmophloeum Kaneh.) were compared. According to GC-MS and cluster analyses, the leaf essential oils of the eight provenances and their relative contents were classified into five chemotypes-cinnamaldehyde type, linalool type, camphor type, cinnamaldehyde/cinnamyl acetate type, and mixed type. The larvicidal activities of leaf essential oils and their constituents from the five chemotypes of indigenous cinnamon trees were evaluated by mosquito larvicidal assay. Results of larvicidal tests demonstrated that the leaf essential oils of cinnamaldehyde type and cinnamaldehyde/cinnamyl acetate type had an excellent inhibitory effect against the fourth-instar larvae of Aedes aegypti. The LC(50) values for cinnamaldehyde type and cinnamaldehyde/cinnamyl acetate type against A. aegypti larvae in 24 h were 36 ppm (LC(90) = 79 ppm) and 44 ppm (LC(90) = 85 ppm), respectively. Results of the 24-h mosquito larvicidal assays also showed that the effective constituents in leaf essential oils were cinnamaldehyde, eugenol, anethole, and cinnamyl acetate and that the LC(50) values of these constituents against A. aegypti larvae were <50 ppm. Cinnamaldehyde had the best mosquito larvicidal activity, with an LC(50) of 29 ppm (LC(90) = 48 ppm) against A. aegypti. Comparisons of mosquito larvicidal activity of cinnamaldehyde congeners revealed that cinnamaldehyde exhibited the strongest mosquito larvicidal activity.  相似文献   

3.
Aroma compounds contained in the extracts of soybean and mung bean that possess antioxidant activity were identified by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). The major aroma constituents of soybeans were 1-octen-3-ol (13.699 ppm), maltol (1.662 ppm), phenylethyl alcohol (1.474 ppm), hexanol (1.430 ppm), and gamma-butyrolactone (1.370 ppm). The major aroma constituents of mung beans were hexanol (3.234 ppm), benzyl alcohol (2.060 ppm), gamma-butyrolactone (1.857 ppm), 2-methyl-2-propenal (1. 633 ppm), and pentanol (1.363 ppm). The major aroma chemicals of soybeans and mung beans were examined for antioxidative activities in two different assays. Eugenol, maltol, benzyl alcohol, and 1-octen-3-ol showed potent antioxidative activities in two different assays. Eugenol, maltol, benzyl alcohol, and 1-octen-3-ol inhibited the oxidation of hexanal by 100%, 93%, 84%, and 32%, respectively, for a period of 40 days at the 500 microg/mL level. Eugenol, maltol, benzyl alcohol, and 1-octen-3-ol inhibited malonaldehyde (MA) formation from cod liver oil by 91%, 78%, 78%, and 78%, respectively, at the 160 microg/mL level. The antioxidative activity of eugenol was comparable to that of the natural antioxidant alpha-tocopherol (vitamin E).  相似文献   

4.
A new active paper package based on the incorporation of cinnamon essential oil to solid wax paraffin as an active coating is proposed, developed, and evaluated. The antifungal activity of the active paper is tested against Rhizopusstolonifer, and the results demonstrate that 6% (w/w) of the essential oil in the active coating formulation completely inhibits the growth of R. stolonifer, whereas 4% still has strong antimicrobial activity in in vitro conditions. Then, active paper is evaluated with actual food, sliced bread, using different storage times. After 3 days of storage, almost complete inhibition is obtained with 6% cinnamon essential oil. Qualitative analysis by solid-phase microextraction and determination of cinnamaldehyde in the sliced bread were also performed and confirmed the strong correspondence between the inhibition of the mold and the amount of cinnamaldehyde in the bread.  相似文献   

5.
Ocimum tenuiflorum L. (“Holy Basil”/“Tulsi”) is an indigenous Ayurvedic medicinal plant of India, widely distributed in tropical and warm temperate regions. Plant is well known for its enormous therapeutic activities and prevention against diseases. In the present study, thirty-two accessions of O. tenuiflorum germplasm collected from different regions of Northern India were evaluated for their essential oil content and composition. Essential oil obtained by hydrodistillation was analyzed by GC and GC/MS for aroma compounds. Essential oil content in O. tenuiflorum germplasm showed wide range of variation from 0.13 to 0.45 % on FWB. GC and GC/MS profile of O. tenuiflorum oil showed phenylpropanoids, mainly eugenol constituted the major proportion of essential oil. The range of major chemical constituents identified were eugenol (1.94–60.20 %), methyl eugenol (0.87–82.98 %), β-caryophyllene (4.13–44.60 %), β-elemene (0.76–32.41 %). Eugenol and methyl eugenol rich two chemotypes were identified in O. tenuiflorum germplasm. The accessions, IC583281, IC583285 and IC583322 were found to contain high eugenol content (>55 %), while three accessions IC583279, IC583284 and IC583278 were found to possess high methyl eugenol content (>70 %). Eugenol has been reported to be largely responsible for the therapeutic potentials of tulsi, while methyl eugenol is a high value aroma chemical used as flavouring agent. The results suggest holy basil have a potential as a new essential oil crops and can provide oil yields and composition typical for the respective species.  相似文献   

6.
In the present study, chemical constituents of the essential oil and oleoresin of the seed from Carum nigrum obtained by hydrodistillation and Soxhlet extraction using acetone, respectively, have been studied by GC and GC-MS techniques. The major component was dillapiole (29.9%) followed by germacrene B (21.4%), beta-caryophyllene (7.8%), beta-selinene (7.1%), and nothoapiole (5.8%) along with many other components in minor amounts. Seventeen components were identified in the oleoresin (Table 2) with dillapiole as a major component (30.7%). It also contains thymol (19.1%), nothoapiole (15.2.3%), and gamma-elemene (8.0%). The antioxidant activity of both the essential oil and oleoresin was evaluated in mustard oil by monitoring peroxide, thiobarbituric acid, and total carbonyl and p-anisidine values of the oil substrate. The results showed that both the essential oil and oleoresin were able to reduce the oxidation rate of the mustard oil in the accelerated condition at 60 degrees C in comparison with synthetic antioxidants such as butylated hydroxyanisole and butylated hydroxytoluene at 0.02%. In addition, individual antioxidant assays such as linoleic acid assay, DPPH scavenging activity, reducing power, hydroxyl radical scavenging, and chelating effects have been used. The C. nigrum seed essential oil exhibited complete inhibition against Bacillus cereus and Pseudomonas aeruginosa at 2000 and 3000 ppm, respectively, by agar well diffusion method. Antifungal activity was determined against a panel of foodborne fungi such as Aspergillus niger, Penicillium purpurogenum, Penicillium madriti, Acrophialophora fusispora, Penicillium viridicatum, and Aspergillus flavus. The fruit essential oil showed 100% mycelial zone inhibition against P. purpurogenum and A. fusispora at 3000 ppm in the poison food method. Hence, both oil and oleoresin could be used as an additive in food and pharmaceutical preparations after screening.  相似文献   

7.
Previously, hexane extraction of corn fiber was reported to produce a unique and potentially valuable oil that contained high levels of several phytosterols (which have been noted for their cholesterol-lowering properties). Current studies revealed that heat treatment (over the range of 100-175 degrees C) of corn fiber in either a convection oven or a vacuum oven caused only a modest reduction in the levels of the phytosterol components. However, these same heat pretreatments caused a considerable increase (up to 10-fold) in the levels (increasing from 0.34 wt % to a maximum of 3.64 wt % gamma-tocopherol in the oil) and yields (increasing from 5.4 mg of gamma-tocopherol/100 g of corn fiber to a maximum of 52.1 mg of gamma-tocopherol/100 g of corn fiber) of gamma-tocopherol in corn fiber oil. The main differences between the convection oven and vacuum oven pretreatments were associated with the disappearance of free fatty acids and free phytosterols at the higher temperature pretreatments in the vacuum oven, probably due to the lower boiling points of these lipids. Microwave pretreatment was also effective but caused a much smaller increase in the levels of gamma-tocopherol.  相似文献   

8.
The reaction kinetics of two heat damage indices, HMF and furosine, were examined in four tomato products with different dry matter contents (10.2, 25.5, 28.6, and 34.5%) over a temperature-time range of 80-120 degrees C and 0-255 min. The reactions followed pseudo-zero order kinetics. E(a) and z-value were, respectively, 139. 9 kJ/mol and 19.2 degrees C for HMF, and 93.9 kJ/mol and 28.4 degrees C for furosine. The analyses of both indices in several samples of commercial and industrial tomato products showed very low levels of HMF (from 1 to 42 ppm) and a lack of correlation between HMF and furosine mainly because of the different evolution of the two indices during storage. The HMF level of a tomato paste sample stored at 25 degrees C decreased from 609 to 17 ppm after 98 days, while furosine increased from 458 to 550 mg/100 g of protein.  相似文献   

9.
We evaluated 17 plant essential oils and nine oil compounds for antibacterial activity against the foodborne pathogens Escherichia coli O157:H7 and Salmonella enterica in apple juices in a bactericidal assay in terms of % of the sample that resulted in a 50% decrease in the number of bacteria (BA(50)). The 10 compounds most active against E. coli (60 min BA(50) range in clear juice, 0.018-0.093%) were carvacrol, oregano oil, geraniol, eugenol, cinnamon leaf oil, citral, clove bud oil, lemongrass oil, cinnamon bark oil, and lemon oil. The corresponding compounds against S. enterica (BA(50) range, 0.0044-0.011%) were Melissa oil, carvacrol, oregano oil, terpeineol, geraniol, lemon oil, citral, lemongrass oil, cinnamon leaf oil, and linalool. The activity (i) was greater for S. enterica than for E. coli, (ii) increased with incubation temperature and storage time, and (iii) was not affected by the acidity of the juices. The antibacterial agents could be divided into two classes: fast-acting and slow-acting. High-performance liquid chromatography analysis showed that the bactericidal results are related to the composition of the oils. These studies provide information about new ways to protect apple juice and other foods against human pathogens.  相似文献   

10.
The addition of plant essential oils to edible films and coatings has been shown to protect against bacterial pathogens and spoilage while also enhancing sensory properties of foods. This study evaluated the effect of adding 0.5 and 0.75% carvacrol (active ingredient of oregano oil) to apple- and tomato-based film-forming solutions and 0.5 and 0.75% cinnamaldehyde (active ingredient of cinnamon oil) to apple-based film-forming solutions on sensory properties of cooked chicken wrapped with these films. Paired preference tests indicated no difference between baked chicken wrapped with tomato and apple films containing 0.5% carvacrol and cinnamaldehyde compared to chicken wrapped with tomato or apple films without the plant antimicrobials. The taste panel indicated a higher preference for carvacrol-containing tomato-coated chicken over the corresponding apple coating. There was also a higher preference for cinnamaldehyde-containing apple films over corresponding carvacrol-containing wrapping. Films containing antibacterial active compounds derived from essential oils can be used to protect raw chicken pieces against bacterial contamination without adversely affecting preferences of wrapped chicken pieces after baking.  相似文献   

11.
Cassia bark or cortex cinnamomi, the dried stem bark of Cinnamomum cassia Presl. (Lauraceae), is a popular natural spice and a commonly used herb in traditional Chinese medicine. However, adulterants are frequently found in the market. In this study, 44 samples of Cassia bark including bark from seven related Cinnamomum species were collected from fields and market. Four characteristic components, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, and coumarin were determined by RP-HPLC, and a fingerprint comprised of five markers was established. These results showed that cassia barks contained high contents of cinnamaldehyde (13.01-56.93 mg/g). The highest content of cinnamaldehyde (up to 93.83 mg/g) was found in debarked cortex, which is traditionally regarded as having the best quality in local herb shops. In contrast, the adulterants from the other Cinnamomum species, C. wilsonii Camble, C. japonicum Sieb., C. mairei Levl. and C. burmanii (Nees) Blume, contained low contents of cinnamaldehyde (<2.00 mg/g). The content of cinnamaldehyde in C. loureirii Nees was comparable to that in C. cassia. It is suggested that five characteristic peaks by HPLC are suitable for distinguishing genuine cassia bark from the adulterants and could be applied in the quality control of this commodity.  相似文献   

12.
The antioxidant activity of a commercial rectified clove leaf essential oil (Eugenia caryophyllus) and its main constituent eugenol was tested. This essential oil comprises in total 23 identified constituents, among them eugenol (76.8%), followed by beta-caryophyllene (17.4%), alpha-humulene (2.1%), and eugenyl acetate (1.2%) as the main components. The essential oil from clove demonstrated scavenging activity against the 2,2-diphenyl-1-picryl hydracyl (DPPH) radical at concentrations lower than the concentrations of eugenol, butylated hydroxytoluene (BHT), and butylated hydroxyanisole (BHA). This essential oil also showed a significant inhibitory effect against hydroxyl radicals and acted as an iron chelator. With respect to the lipid peroxidation, the inhibitory activity of clove oil determined using a linoleic acid emulsion system indicated a higher antioxidant activity than the standard BHT.  相似文献   

13.
The aim of the study presented here was to gain knowledge about the vapor-phase antimicrobial activity of selected essential oils and their major putatively active constituents against a range of foodborne bacterial and fungal strains. In a first step, the vapor-phase antimicrobial activities of three commercially available essential oils (EOs)-cinnamon (Cinnamomum zeylanicum), thyme (Thymus vulgaris), and oregano (Origanum vulgare)-were evaluated against a wide range of microorganisms, including Gram-negative bacteria (Escherichia coli, Yersinia enterocolitica, Pseudomonas aeruginosa, and Salmonella choleraesuis), Gram-positive bacteria (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Enterococcus faecalis), molds (Penicillium islandicum and Aspergillus flavus), and a yeast (Candida albicans). The minimum inhibitory concentrations (MICs) were generally lower for oregano EO than for the thyme and cinnamon EOs, especially against the relatively resistant Gram-negative. The persistence of the EOs' antimicrobial activities over time was assessed, and changes in the composition of the atmosphere they generated over time were determined using single-drop microextraction (SDME) in combination with gas chromatography-mass spectrometry (GC-MS) and subsequent analysis of the data by principal component analysis (PCA). More relevant chemicals were selected. In addition, the vapor-phase activities of putatively key constituents of the oils were screened against representative Gram-positive (L. monocytogenes) and Gram-negative (S. choleraesuis) bacteria, a mold (A. flavus), and a yeast (C. albicans). Of the tested compounds, cinnamaldehyde, thymol, and carvacrol showed the strongest antimicrobial effectiveness, so their MICs, defined as the minimum vapor concentrations that completely inhibited detectable growth of the microorganisms, were calculated. To check for possible interactions between components present in the EOs, cinnamon EO was fortified with cinnamaldehyde and thyme EO with thymol, and then the antimicrobial activities of the fortified oils were compared to those of the respective unfortified EOs using fractional inhibitory concentration (FIC) indices and by plotting inhibition curves as functions of the vapor-phase concentrations. Synergistic effects were detected for cinnamaldehyde on A. flavus and for thymol on L. monocytogenes, S. choleraesuis, and A. flavus. In all other cases the fortification had additive effects, except for cinnamaldehyde's activity against S. choleraesuis, for which the effect was antagonistic. Finally, various microorganisms were found to cause slight changes over time to the atmospheres generated by all of the EOs (fortified and unfortified) except the fortified cinnamon EO.  相似文献   

14.
The leaf essential oil from indigenous cinnamon (Cinnamomum osmophloeum Kaneh.) was investigated by gas chromatography-mass spectrometry, and 21 compounds were identified. The major constituents of leaf essential oil were the monoterpenes 1,8-cineole (17.0%) and santolina triene (14.2%) and the sesquiterpenes spathulenol (15.7%) and caryophyllene oxide (11.2%). In the antiinflammatory activity assay, we demonstrated that the essential oil has a higher capacity to inhibit proIL-1beta protein expression induced by LPS-treated J774A.1 murine macrophage. At dosages of 60 microg/mL, essential oil clearly inhibited proIL-1beta protein expression. Furthermore, a dose of 60 microg/mL of essential oil was effectively inhibitory for IL-1beta and IL-6 production but not for TNF-alpha, suggesting that essential oil was bioactive in antiinflammation in vitro. This study is the first to report antiinflammatory activity of extracts obtained from the leaf essential oil of C. osmophloeum.  相似文献   

15.
Structures of two condensation products obtained by the reaction of cinnamaldehyde with (+)-catechin were determined by spectroscopic methods. One had two phenylpropanoid units at the C-6 and C-8 positions of the catechin skeleton. The other product had a dimeric structure with two catechin and two phenylpropanoid units. Matrix-assisted laser desorption time-of-flight mass spectrometric analysis of the reaction products of cinnamaldehyde with procyanidin B1 suggested that procyanidins were oligomerized in a manner similar to the reaction with catechin. Furthermore, (13)C NMR spectral comparison of the condensation products with the polymeric procyanidins obtained from commercial cinnamon bark strongly suggested that the procyanidins in the cinnamon bark also were polymerized by reaction with cinnamaldehyde.  相似文献   

16.
Six 100 ppm fumonisin B(1) (FB(1)) solutions were prepared by dissolving pure standard in six different solvents containing SO(2). Two of the solvents contained 0.2 or 0.4% SO(2) in distilled water. The other four solvents were obtained by steeping corn kernels at 60 degrees C in a 0.2% SO(2) aqueous solution for 6, 12, 24, or 48 h. After the addition of FB(1), all solutions were maintained at 60 degrees C for 7 days. Fumonisin B(1) content in each solution was determined in triplicate by HPLC. Steeping corn kernels in 0.2% solution at 60 degrees C for 6 h seems to be the most effective treatment to decrease the amount of FB(1).  相似文献   

17.
The essential oil obtained from the bark of Cinnamomum zeylanicum Blume (Lauraceae) and three of its main components, eugenol, (E)-cinnamaldehyde, and linalool (representing 82.5% of the total composition), were tested in two in vitro models of peroxynitrite-induced nitration and lipid peroxidation. The essential oil and eugenol showed very powerful activities, decreasing 3-nitrotyrosine formation with IC50 values of 18.4 microg/mL and 46.7 microM, respectively (reference compound, ascorbic acid, 71.3 microg/mL and 405.0 microM) and also inhibiting the peroxynitrite-induced lipid peroxidation showing an IC50 of 2.0 microg/mL and 13.1 microM, respectively, against 59.0 microg/mL (235.5 microM) of the reference compound Trolox. On the contrary, (E)-cinnamaldehyde and linalool were completely inactive.  相似文献   

18.
The toxicity of Eugenia caryophyllata bud and leaf oil-derived compounds (acetyleugenol, beta-caryophyllene, eugenol, alpha-humulene, and methyl salicylate) and congeners of eugenol (isoeugenol and methyleugenol) against eggs and females of Pediculus capitis was examined using direct contact application and fumigation methods and compared with those of the widely used delta-phenothrin and pyrethrum. In a filter paper diffusion bioassay with female P. capitis, the pediculicidal activity of the Eugenia bud and leaf oils was comparable to those of delta-phenothrin and pyrethrum on the basis of LT(50) values at 0.25 mg/cm(2). At 0.25 mg/cm(2), the compound most toxic to female P. capitis was eugenol followed by methyl salicylate. Acetyleugenol, beta-caryophyllene, alpha-humulene, isoeugenol, and methyleugenol were not effective. Eugenol at 0.25 mg/cm(2) was as potent as delta-phenothrin and pyrethrum but was slightly less effective than the pyrethroids at 0.125 mg/cm(2). Against P. capitis eggs, methyl salicylate and eugenol were highly effective at 0.25 and 1.0 mg/cm(2), respectively, whereas little or no activity at 5 mg/cm(2) was observed with the other test compounds as well as with delta-phenothrin and pyrethrum. In fumigation tests with female P. capitis at 0.25 mg/cm(2), eugenol and methyl salicylate were more effective in closed cups than in open ones, indicating that the effect of the compounds was largely due to action in the vapor phase. Neither delta-phenothrin nor pyrethrum exhibited fumigant toxicity. The Eugenia bud and leaf essential oils, particularly eugenol and methyl salicylate, merit further study as potential P. capitis control agents or lead compounds.  相似文献   

19.
为研究不同香辛料精油对熟制鸡胸肉中产气荚膜梭菌(C.perfringens)的影响,该文以肉桂精油、艾草精油和茴香精油为研究对象,对C.perfringens标准株(ATCC13124)和分离株(C1)抑菌效果,筛选出抑制最佳浓度,采用BP神经网络构建C.perfringens的生长/残存动力学模型,并以相关系数(R~2)和均方根误差(RMSE)评价模型精度,以期快速预测不同精油浓度条件对C.perfringens影响。结果表明:经肉桂精油处理后的ATCC13124和C1浓度最低,抑制效果最强;采用BP神经网络模型构建不同精油对熟制鸡胸肉中C.perfringens的预测模型,肉桂精油对ATCC13124和C1的R~2分别为0.963和0.976,RMSE分别为0.327和0.271CFU/g,预测效果最佳;利用验证集对模型鲁棒性进行验证,结果表明R~2均在0.917以上,RMSE在0.200～0.640 CFU/g之间,结果表明,BP神经网络模型可以较好的预测熟制鸡胸肉中产气夹膜梭菌的生长/残存情况;为肉类加工过程中控制C.perfringens提供理论依据。  相似文献   

20.
The antimicrobial activity in the vapor-phase of laboratory-made flexible films of polypropylene (PP) and polyethylene/ethylene vinyl alcohol copolymer (PE/EVOH) incorporating essential oil of cinnamon ( Cinnamomum zeylanicum), oregano ( Origanum vulgare), clove ( Syzygium aromaticum), or cinnamon fortified with cinnamaldehyde was evaluated against a wide range of microorganisms: the Gram-negative bacteria Escherichia coli, Yersinia enterocolitica, Pseudomonas aeruginosa, and Salmonella choleraesuis; the Gram-positive bacteria Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Enterococcus faecalis; the molds Penicillium islandicum, Penicillium roqueforti, Penicillium nalgiovense, Eurotium repens, and A spergillus flavus and the yeasts Candida albicans, Debaryomyces hansenii, and Zigosaccharomyces rouxii. Films with a nominal concentration of 4% (w/w) of fortified cinnamon or oregano essential oil completely inhibited the growth of the fungi; higher concentrations were required to inhibit the Gram-positive bacteria (8 and 10%, respectively), and higher concentrations still were necessary to inhibit the Gram-negative bacteria. PP films were more effective than PE/EVOH films. The atmospheres generated by the antimicrobial films inside Petri dishes were quantitatively analyzed using headspace-single drop microextraction (HS-SDME) in combination with gas chromatography-mass spectrometry (GC-MS). The analyses showed that the oregano-fortified PP films released higher levels of carvacrol and thymol, and the cinnamon-fortified PP films released higher levels of cinnamaldehyde, during the first 3-6 h of incubation, than the corresponding PE/EVOH films. Shelf-life tests were also performed, demonstrating that the antifungal activities of the films persisted for more than two months after their manufacture. In addition, migration tests (overall and specific) were performed, using both aqueous and fatty simulants, to ensure that the films meet EU regulations regarding food contact materials. Following contact with the tested films, the substances that had migrated into the aqueous simulants were recovered by direct immersion-single drop extraction (DI-SDME) and then analyzed by GC-MS. The fatty stimulant (isooctane) was directly injected into the chromatographic system.  相似文献   

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