Antibacterial Activity of Helichrysum italicum Oil on Vegetables and Its Mechanism of Action

In the present paper, the chemical composition of Helichrysum italicum oil was analyzed by gas chromatography–mass spectrometry (GC‐MS). Neryl acetate (32.65%) was the main component. The minimum inhibitory concentration and minimum bactericidal concentration of H. italicum oil against several bacte...

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Veröffentlicht in:	Journal of food processing and preservation 2015-12, Vol.39 (6), p.2663-2672
Hauptverfasser:	Cui, Haiying, Zhao, Chengting, Lin, Lin
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetates Antiinfectives and antibacterials Bacteria Concentration (composition) Escherichia coli Gas chromatography Helichrysum Mass spectrometry Preservation Staphylococcus aureus Vegetables
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