Essential oil composition, antimicrobial and antioxidant properties of Mosla chinensis Maxim

Food Chemistry

Volumn 115, Issue 3, 2009, Pages 801-805

  Cao, Li ^a   Si, Jian Yong ^a   Liu, Yan ^a   Sun, Hong ^a   Jin, Wen ^a   Li, Zhan ^a   Zhao, Xiao Hong ^a   Pan, Rui Le ^a  

^a INSTITUTE OF MEDICINAL PLANT DEVELOPMENT   (China)

Author keywords

Antimicrobial activity; Antioxidant activity; GC MS analysis; Mosla chinensis

Indexed keywords

EID: 62249176183     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.12.064     Document Type: Article

References (31)

1. Adams R.P. Identification of essential oil components by gas chromatography/quadrupole mass spectroscopy [M] (2001), Allured Publishing Corporation, Carol Stream, Illinois, USA pp. 1-40
2. Aydin Y., Kutlay O., Ari S., Duman S., Uzuner K., and Aydin S. Hypotensive effects of carvacrol on the blood pressure of normotensive rats. Planta Medica 73 (2007) 1365-1371
3. Bounatirou S., Smiti S., Miguel M.G., Faleiro L., Rejeb M.N., Neffati M., et al. Chemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link. Food Chemistry 105 (2007) 146-155
4. Burt S. Essential oils: Their antibacterial properties and potential applications in foods - a review. International Journal of Food Microbiology 94 (2004) 223-253
5. Chen C.P., Lin C.C., and Namba T. Screening of Taiwanese crude drugs for antibacterial activity against Streptococcus mutans. Journal of Ethnopharmacology 27 (1989) 285-295
6. Chen J., and Wu Q.F. Study on extraction methods of volatile oil from Mosla soochowensis. Journal of the Chinese Medicinal Materials 28 (2005) 823-825
7. Chorianopoulos N., Kalpoutzakis E., Aligiannis N., Mitaku S., Nychas G.J., and Haroutounian S.A. Essential oils of Satureja, Origanum, and Thymus species: Chemical composition and antibacterial activities against foodborne pathogens. Journal of Agricultural and Food Chemistry 52 (2004) 8261-8267
8. Cristani M., D'Arrigo M., Mandalari G., Castelli F., Sarpietro M.G., Micieli D., et al. Interaction of four monoterpenes contained in essential oils with model membranes: Implications for their antibacterial activity. Journal of Agricultural and Food Chemistry 55 (2007) 6300-6308
9. Decker E.A. Phenolics: Prooxidants or antioxidants?. Nutrition Reviews 55 (1997) 396-398
10. Ji L., Wang F., Liu Y.Y., Tong Y., Li X.D., Feng X.F., et al. Determination of carvacrol and thymol in Mosla chinensis by HPLC. Zhongguo Zhong Yao Za Zhi 29 (2004) 1030-1032
11. Kimura K., Yamaoka M., and Kamisaka Y. Inhibition of lipid accumulation and lipid body formation in oleaginous yeast by effective components in spices, carvacrol, eugenol, thymol, and piperine. Journal of Agricultural and Food Chemistry 54 (2006) 3528-3534
12. Luo G.M., Yang G.Y., Liu H.Y., Chen Y., Li X., and Yang Y.Q. Optimization of the extraction technology for the essential oil from Mosla chinensis Maxim. Journal of the Chinese Medicinal Materials 29 (2006) 284-286
13. Osawa K., Matsumoto T., Maruyama T., Takiguchi T., Okuda K., and Takazoe I. Studies of the antibacterial activity of plant extracts and their constituents against periodontopathic bacteria. The Bulletin of Tokyo Dental College 31 (1990) 17-21
14. Peñalver P., Huerta B., Borge C., Astorga R., Romero R., and Perea A. Antimicrobial activity of five essential oils against origin strains of the Enterobacteriaceae family. Acta Pathologica, Microbiologica, et Immunologica Scandinavica 113 (2005) 1-6
15. Ruberto G., and Baratta M.T. Antioxidant activity of selected essential oil components in two lipid model systems. Food Chemistry 69 (2000) 167-174
16. Sacchetti G., Maietti S., Muzzoli M., Scaglianti M., Manfredini S., Radice M., et al. Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chemistry 91 (2005) 621-632
17. Sasaki Y.F., Kawaguchi S., Kamaya A., Ohshita M., Kabasawa K., Iwama K., et al. The comet assay with 8 mouse organs: Results with 39 currently used food additives. Mutation Research 519 (2002) 103-119
18. Shon M.Y., Kim T.H., and Sung N.J. Antioxidants and free radical scavenging activity of Phellinus baumii (Phellinus of Hymenochaetaceae) extracts. Food Chemistry 82 (2003) 593-597
19. Sokmen A., Gulluce M., Akpulat H.A., Daferera D., Tepe B., Polissiou M., et al. The in vitro antimicrobial and antioxidant activities of the essential oils and methanol extracts of endemic Thymus spathulifolius. Food Control 15 (2004) 627-634
20. Taga M.S., Miller E.E., and Pratt D.E. Chia seeds as a source of natural lipid antioxidant. Journal of American Oil Chemists Society 61 (1984) 928-931
21. Tsai T.H., Tsai T.H., Chien Y.C., Lee C.W., and Tsai P.J. In vitro antimicrobial activities against cariogenic streptococci and their antioxidant capacities: A comparative study of green tea versus different herbs. Food Chemistry 110 (2008) 859-864
22. Ultee A., Bennink M.H.J., and Moezelaar R. The phenolic hydroxyl group of carvacrol is essential for action against the foodborne pathogens Bacillus cereus. Applied Environmental Microbiology 68 (2002) 1561-1568
23. Ultee A., Kets E.P.W., and Smid E.J. Mechanisms of action of carvacrol on the food-borne pathogen Bacillus cereus. Applied and Environmental Microbiology 65 (1999) 4606-4610
24. Van Den Dool H., and Kratz P.D. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. Journal of Chromatogrphy 11 (1963) 463-471
25. Vassiliev G. Phenolization of terpenes. Parfums, Cosmetiques, Savons de France 2 (1972) 103-107
26. World Health Organization (WHO). (2002). World health reports 2002: reducing risks, promoting healthy life (p. 248). Geneva: World Health Organization, 30 October 2002. ISBN 9241562072 ISSN 1020-3311.
27. Wu C.P., Wu G.X., Chen M.Y., Lin Y.N., and Huang L.Q. Studies on chemical component and antibacterial activity of essential oil from Mosla scabra. Journal of Plant Resources and Environment 15 (2006) 26-30
28. Wu Z.Y., and Li X.W. Flora of China Vol. 66 (1977), Science Press, Beijing p. 287
29. Yan Y.F., Chen X., Yang X.Q., Wang D., Dong C.Y., and Wu S.H. A preliminary study of the active ingredients of volatile oil of Mosla chinensis Maxim. Acta Academiae Medicinae Qingdao Universitatis 38 (2002) 155-157
30. Zheng S.Z., Zheng M.Y., Dai R., Yang C.X., and Shen T. Studies on the chemical components of essential oil of Mosla chinensis Maxim by means of supercritical fluid extraction. Journal of Northwest Normal University Natural Science 37 (2001) 49-52
31. Zheng S.Z., Yang C.X., Gao L.M., and Shen X.W. Studies on the volatile constituents of Mosla chinensis Maxim. Journal of Northwest Normal University Natural Science 34 (1998) 31-33