Chemical composition, antioxidant and antibacterial properties of the essential oils of Etlingera elatior and Cinnamomum pubescens Kochummen
BACKGROUND: Plant essential oils are widely used as fragrances and flavours. Therefore, the essential oils from the leaves of Cinnamomum pubescens Kochummen (CP) and the whole plant of Etlingera elatior (EE) were investigated for their antioxidant, antibacterial and phytochemical properties. RESULTS...
Gespeichert in:
| Veröffentlicht in: | Journal of the science of food and agriculture 2010-12, Vol.90 (15), p.2682-2688 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 2688 |
|---|---|
| container_issue | 15 |
| container_start_page | 2682 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 90 |
| creator | Abdelwahab, Siddig Ibrahim Zaman, Faridah Qamaruz Mariod, Abdalbasit Adam Yaacob, Muhammad Ahmed Abdelmageed, Adil Hassan Khamis, Shamsul |
| description | BACKGROUND: Plant essential oils are widely used as fragrances and flavours. Therefore, the essential oils from the leaves of Cinnamomum pubescens Kochummen (CP) and the whole plant of Etlingera elatior (EE) were investigated for their antioxidant, antibacterial and phytochemical properties. RESULTS: CP and EE were found to contain appreciable levels of total phenolic contents (50.6 and 33.41 g kg⁻¹ as gallic acid equivalent) and total flavonoid contents (205.6 and 244.8 g kg⁻¹ as rutin equivalent), respectively. DPPH free radical scavenging activity of CP is superior to EE (P < 0.05) showing IC₅₀ of 77.2 and 995.1 µg mL⁻¹, respectively. Methicillin‐resistant Staphylococcus aureus (MRSA), Bacillus subtilis, Pseudomonas aeruginosa and Salmonella choleraesuis were tested against CP and EE. Only MRSA was the most susceptible bacteria to CP. GC/MS studies resulted in the identification of 79 and 73 compounds in CP and EE, respectively. The most abundant components of EE included β‐pinene (24.92%) and 1‐dodecene (24.31%). While the major compound in CP were 1,6‐octadien‐3‐ol,3,7‐dimethyl (11.55%), cinnamaldehyde (56.15%) and 1‐phenyl‐propane‐2,2‐diol diethanoate (11.38%). CONCLUSION: This study suggests that the essential oils from Cinnamomum pubescens Kochummen and Etlingera elatior could be potentially used as a new source of natural antioxidant and antibacterial in the food and pharmaceutical industries. Copyright |
| doi_str_mv | 10.1002/jsfa.4140 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_899168503</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>899168503</sourcerecordid><originalsourceid>FETCH-LOGICAL-c6060-dda0206e23bc4369673b4127cf7e0525d773a168fb3d83bbf9cb3590f880bdcd3</originalsourceid><addsrcrecordid>eNqN0stu1TAQBuAIgeihsOAFIEJCgETacezY8bI6tOVSlUVbYGc5jtPj0yQOdiLad-ChmXOhSEhcVpPE34yd5E-SxwT2CEC-v4yN3mOEwZ1kRkCKDIDA3WSGa3lWEJbvJA9iXAKAlJzfT3ZykKwooJwl3-cL2zmj29T4bvDRjc73r1PdY712NVa8rtf3lTajDQ7pEPxgw-hsTH2Tjgub2hgtElzzrl0_PRxb11_aoFPbahwW1nPmru9157upS4epstHYPqYfvFlMXWf7h8m9RrfRPtrW3eTi6PB8_jY7-Xj8bn5wkhkOHLK61pADtzmtDKNcckErRnJhGmGhyItaCKoJL5uK1iWtqkaaihYSmrKEqjY13U1ebObii3ydbBxV5_Aobat766eoSimxvQD6H5KTkghR_lMKzpjMSwCUL_8qCReECii4RPrsN7r0U-jx26iSsBIIZwTRqw0ywccYbKOG4DodbhQBtcqHWuVDrfKB9sl24FR1tr6VPwOB4PkW6IipaILujYu_HGU5o1Cg29-4b661N3_eUb0_OzrYbp1tOlwc7fVthw5XCn-gKNTn02N1XryR9Msnqk7RP934RnulLwOe4uIsB0KBSJwnGf0BaXrqwg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>814801641</pqid></control><display><type>article</type><title>Chemical composition, antioxidant and antibacterial properties of the essential oils of Etlingera elatior and Cinnamomum pubescens Kochummen</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Abdelwahab, Siddig Ibrahim ; Zaman, Faridah Qamaruz ; Mariod, Abdalbasit Adam ; Yaacob, Muhammad ; Ahmed Abdelmageed, Adil Hassan ; Khamis, Shamsul</creator><creatorcontrib>Abdelwahab, Siddig Ibrahim ; Zaman, Faridah Qamaruz ; Mariod, Abdalbasit Adam ; Yaacob, Muhammad ; Ahmed Abdelmageed, Adil Hassan ; Khamis, Shamsul</creatorcontrib><description>BACKGROUND: Plant essential oils are widely used as fragrances and flavours. Therefore, the essential oils from the leaves of Cinnamomum pubescens Kochummen (CP) and the whole plant of Etlingera elatior (EE) were investigated for their antioxidant, antibacterial and phytochemical properties. RESULTS: CP and EE were found to contain appreciable levels of total phenolic contents (50.6 and 33.41 g kg⁻¹ as gallic acid equivalent) and total flavonoid contents (205.6 and 244.8 g kg⁻¹ as rutin equivalent), respectively. DPPH free radical scavenging activity of CP is superior to EE (P < 0.05) showing IC₅₀ of 77.2 and 995.1 µg mL⁻¹, respectively. Methicillin‐resistant Staphylococcus aureus (MRSA), Bacillus subtilis, Pseudomonas aeruginosa and Salmonella choleraesuis were tested against CP and EE. Only MRSA was the most susceptible bacteria to CP. GC/MS studies resulted in the identification of 79 and 73 compounds in CP and EE, respectively. The most abundant components of EE included β‐pinene (24.92%) and 1‐dodecene (24.31%). While the major compound in CP were 1,6‐octadien‐3‐ol,3,7‐dimethyl (11.55%), cinnamaldehyde (56.15%) and 1‐phenyl‐propane‐2,2‐diol diethanoate (11.38%). CONCLUSION: This study suggests that the essential oils from Cinnamomum pubescens Kochummen and Etlingera elatior could be potentially used as a new source of natural antioxidant and antibacterial in the food and pharmaceutical industries. Copyright</description><identifier>ISSN: 0022-5142</identifier><identifier>ISSN: 1097-0010</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.4140</identifier><identifier>PMID: 20945508</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Anti-Bacterial Agents - chemistry ; Anti-Bacterial Agents - isolation & purification ; Anti-Bacterial Agents - pharmacology ; antibacterial activities ; antibacterial properties ; antioxidant ; antioxidant activity ; Antioxidants ; Antioxidants - chemistry ; Antioxidants - isolation & purification ; Antioxidants - pharmacology ; Aroma and flavouring agent industries ; Bacillus subtilis ; Bacteria ; Bacteria - drug effects ; Biochemistry ; Biological and medical sciences ; Biphenyl Compounds - metabolism ; chemical analysis ; chemical composition ; Cinnamomum ; Cinnamomum - chemistry ; Cinnamomum pubescens ; Cinnamomum pubescens Kochummen ; Equivalence ; Essential oils ; Etlingera ; Etlingera elatior ; Flavonoids - analysis ; Flavonoids - pharmacology ; Food industries ; Food microbiology ; Food science ; Foods ; Free radicals ; Fundamental and applied biological sciences. Psychology ; Leaves ; medicinal plants ; Methicillin-Resistant Staphylococcus aureus - drug effects ; MRSA ; Oils & fats ; Oils, Volatile - chemistry ; Oils, Volatile - isolation & purification ; Oils, Volatile - pharmacology ; Phenols - analysis ; Phenols - pharmacology ; Phytochemicals ; Picrates - metabolism ; Plant Extracts - chemistry ; Plant Extracts - pharmacology ; Polyphenols ; Pseudomonas aeruginosa ; Salmonella choleraesuis ; Staphylococcus aureus ; Zingiberaceae - chemistry</subject><ispartof>Journal of the science of food and agriculture, 2010-12, Vol.90 (15), p.2682-2688</ispartof><rights>Copyright © 2010 Society of Chemical Industry</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2010 Society of Chemical Industry.</rights><rights>Copyright John Wiley and Sons, Limited Dec 2010</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c6060-dda0206e23bc4369673b4127cf7e0525d773a168fb3d83bbf9cb3590f880bdcd3</citedby><cites>FETCH-LOGICAL-c6060-dda0206e23bc4369673b4127cf7e0525d773a168fb3d83bbf9cb3590f880bdcd3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.4140$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.4140$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23424305$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20945508$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Abdelwahab, Siddig Ibrahim</creatorcontrib><creatorcontrib>Zaman, Faridah Qamaruz</creatorcontrib><creatorcontrib>Mariod, Abdalbasit Adam</creatorcontrib><creatorcontrib>Yaacob, Muhammad</creatorcontrib><creatorcontrib>Ahmed Abdelmageed, Adil Hassan</creatorcontrib><creatorcontrib>Khamis, Shamsul</creatorcontrib><title>Chemical composition, antioxidant and antibacterial properties of the essential oils of Etlingera elatior and Cinnamomum pubescens Kochummen</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND: Plant essential oils are widely used as fragrances and flavours. Therefore, the essential oils from the leaves of Cinnamomum pubescens Kochummen (CP) and the whole plant of Etlingera elatior (EE) were investigated for their antioxidant, antibacterial and phytochemical properties. RESULTS: CP and EE were found to contain appreciable levels of total phenolic contents (50.6 and 33.41 g kg⁻¹ as gallic acid equivalent) and total flavonoid contents (205.6 and 244.8 g kg⁻¹ as rutin equivalent), respectively. DPPH free radical scavenging activity of CP is superior to EE (P < 0.05) showing IC₅₀ of 77.2 and 995.1 µg mL⁻¹, respectively. Methicillin‐resistant Staphylococcus aureus (MRSA), Bacillus subtilis, Pseudomonas aeruginosa and Salmonella choleraesuis were tested against CP and EE. Only MRSA was the most susceptible bacteria to CP. GC/MS studies resulted in the identification of 79 and 73 compounds in CP and EE, respectively. The most abundant components of EE included β‐pinene (24.92%) and 1‐dodecene (24.31%). While the major compound in CP were 1,6‐octadien‐3‐ol,3,7‐dimethyl (11.55%), cinnamaldehyde (56.15%) and 1‐phenyl‐propane‐2,2‐diol diethanoate (11.38%). CONCLUSION: This study suggests that the essential oils from Cinnamomum pubescens Kochummen and Etlingera elatior could be potentially used as a new source of natural antioxidant and antibacterial in the food and pharmaceutical industries. Copyright</description><subject>Anti-Bacterial Agents - chemistry</subject><subject>Anti-Bacterial Agents - isolation & purification</subject><subject>Anti-Bacterial Agents - pharmacology</subject><subject>antibacterial activities</subject><subject>antibacterial properties</subject><subject>antioxidant</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Antioxidants - chemistry</subject><subject>Antioxidants - isolation & purification</subject><subject>Antioxidants - pharmacology</subject><subject>Aroma and flavouring agent industries</subject><subject>Bacillus subtilis</subject><subject>Bacteria</subject><subject>Bacteria - drug effects</subject><subject>Biochemistry</subject><subject>Biological and medical sciences</subject><subject>Biphenyl Compounds - metabolism</subject><subject>chemical analysis</subject><subject>chemical composition</subject><subject>Cinnamomum</subject><subject>Cinnamomum - chemistry</subject><subject>Cinnamomum pubescens</subject><subject>Cinnamomum pubescens Kochummen</subject><subject>Equivalence</subject><subject>Essential oils</subject><subject>Etlingera</subject><subject>Etlingera elatior</subject><subject>Flavonoids - analysis</subject><subject>Flavonoids - pharmacology</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Food science</subject><subject>Foods</subject><subject>Free radicals</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Leaves</subject><subject>medicinal plants</subject><subject>Methicillin-Resistant Staphylococcus aureus - drug effects</subject><subject>MRSA</subject><subject>Oils & fats</subject><subject>Oils, Volatile - chemistry</subject><subject>Oils, Volatile - isolation & purification</subject><subject>Oils, Volatile - pharmacology</subject><subject>Phenols - analysis</subject><subject>Phenols - pharmacology</subject><subject>Phytochemicals</subject><subject>Picrates - metabolism</subject><subject>Plant Extracts - chemistry</subject><subject>Plant Extracts - pharmacology</subject><subject>Polyphenols</subject><subject>Pseudomonas aeruginosa</subject><subject>Salmonella choleraesuis</subject><subject>Staphylococcus aureus</subject><subject>Zingiberaceae - chemistry</subject><issn>0022-5142</issn><issn>1097-0010</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqN0stu1TAQBuAIgeihsOAFIEJCgETacezY8bI6tOVSlUVbYGc5jtPj0yQOdiLad-ChmXOhSEhcVpPE34yd5E-SxwT2CEC-v4yN3mOEwZ1kRkCKDIDA3WSGa3lWEJbvJA9iXAKAlJzfT3ZykKwooJwl3-cL2zmj29T4bvDRjc73r1PdY712NVa8rtf3lTajDQ7pEPxgw-hsTH2Tjgub2hgtElzzrl0_PRxb11_aoFPbahwW1nPmru9157upS4epstHYPqYfvFlMXWf7h8m9RrfRPtrW3eTi6PB8_jY7-Xj8bn5wkhkOHLK61pADtzmtDKNcckErRnJhGmGhyItaCKoJL5uK1iWtqkaaihYSmrKEqjY13U1ebObii3ydbBxV5_Aobat766eoSimxvQD6H5KTkghR_lMKzpjMSwCUL_8qCReECii4RPrsN7r0U-jx26iSsBIIZwTRqw0ywccYbKOG4DodbhQBtcqHWuVDrfKB9sl24FR1tr6VPwOB4PkW6IipaILujYu_HGU5o1Cg29-4b661N3_eUb0_OzrYbp1tOlwc7fVthw5XCn-gKNTn02N1XryR9Msnqk7RP934RnulLwOe4uIsB0KBSJwnGf0BaXrqwg</recordid><startdate>201012</startdate><enddate>201012</enddate><creator>Abdelwahab, Siddig Ibrahim</creator><creator>Zaman, Faridah Qamaruz</creator><creator>Mariod, Abdalbasit Adam</creator><creator>Yaacob, Muhammad</creator><creator>Ahmed Abdelmageed, Adil Hassan</creator><creator>Khamis, Shamsul</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201012</creationdate><title>Chemical composition, antioxidant and antibacterial properties of the essential oils of Etlingera elatior and Cinnamomum pubescens Kochummen</title><author>Abdelwahab, Siddig Ibrahim ; Zaman, Faridah Qamaruz ; Mariod, Abdalbasit Adam ; Yaacob, Muhammad ; Ahmed Abdelmageed, Adil Hassan ; Khamis, Shamsul</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c6060-dda0206e23bc4369673b4127cf7e0525d773a168fb3d83bbf9cb3590f880bdcd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Anti-Bacterial Agents - chemistry</topic><topic>Anti-Bacterial Agents - isolation & purification</topic><topic>Anti-Bacterial Agents - pharmacology</topic><topic>antibacterial activities</topic><topic>antibacterial properties</topic><topic>antioxidant</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Antioxidants - chemistry</topic><topic>Antioxidants - isolation & purification</topic><topic>Antioxidants - pharmacology</topic><topic>Aroma and flavouring agent industries</topic><topic>Bacillus subtilis</topic><topic>Bacteria</topic><topic>Bacteria - drug effects</topic><topic>Biochemistry</topic><topic>Biological and medical sciences</topic><topic>Biphenyl Compounds - metabolism</topic><topic>chemical analysis</topic><topic>chemical composition</topic><topic>Cinnamomum</topic><topic>Cinnamomum - chemistry</topic><topic>Cinnamomum pubescens</topic><topic>Cinnamomum pubescens Kochummen</topic><topic>Equivalence</topic><topic>Essential oils</topic><topic>Etlingera</topic><topic>Etlingera elatior</topic><topic>Flavonoids - analysis</topic><topic>Flavonoids - pharmacology</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Food science</topic><topic>Foods</topic><topic>Free radicals</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Leaves</topic><topic>medicinal plants</topic><topic>Methicillin-Resistant Staphylococcus aureus - drug effects</topic><topic>MRSA</topic><topic>Oils & fats</topic><topic>Oils, Volatile - chemistry</topic><topic>Oils, Volatile - isolation & purification</topic><topic>Oils, Volatile - pharmacology</topic><topic>Phenols - analysis</topic><topic>Phenols - pharmacology</topic><topic>Phytochemicals</topic><topic>Picrates - metabolism</topic><topic>Plant Extracts - chemistry</topic><topic>Plant Extracts - pharmacology</topic><topic>Polyphenols</topic><topic>Pseudomonas aeruginosa</topic><topic>Salmonella choleraesuis</topic><topic>Staphylococcus aureus</topic><topic>Zingiberaceae - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Abdelwahab, Siddig Ibrahim</creatorcontrib><creatorcontrib>Zaman, Faridah Qamaruz</creatorcontrib><creatorcontrib>Mariod, Abdalbasit Adam</creatorcontrib><creatorcontrib>Yaacob, Muhammad</creatorcontrib><creatorcontrib>Ahmed Abdelmageed, Adil Hassan</creatorcontrib><creatorcontrib>Khamis, Shamsul</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Abdelwahab, Siddig Ibrahim</au><au>Zaman, Faridah Qamaruz</au><au>Mariod, Abdalbasit Adam</au><au>Yaacob, Muhammad</au><au>Ahmed Abdelmageed, Adil Hassan</au><au>Khamis, Shamsul</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical composition, antioxidant and antibacterial properties of the essential oils of Etlingera elatior and Cinnamomum pubescens Kochummen</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2010-12</date><risdate>2010</risdate><volume>90</volume><issue>15</issue><spage>2682</spage><epage>2688</epage><pages>2682-2688</pages><issn>0022-5142</issn><issn>1097-0010</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND: Plant essential oils are widely used as fragrances and flavours. Therefore, the essential oils from the leaves of Cinnamomum pubescens Kochummen (CP) and the whole plant of Etlingera elatior (EE) were investigated for their antioxidant, antibacterial and phytochemical properties. RESULTS: CP and EE were found to contain appreciable levels of total phenolic contents (50.6 and 33.41 g kg⁻¹ as gallic acid equivalent) and total flavonoid contents (205.6 and 244.8 g kg⁻¹ as rutin equivalent), respectively. DPPH free radical scavenging activity of CP is superior to EE (P < 0.05) showing IC₅₀ of 77.2 and 995.1 µg mL⁻¹, respectively. Methicillin‐resistant Staphylococcus aureus (MRSA), Bacillus subtilis, Pseudomonas aeruginosa and Salmonella choleraesuis were tested against CP and EE. Only MRSA was the most susceptible bacteria to CP. GC/MS studies resulted in the identification of 79 and 73 compounds in CP and EE, respectively. The most abundant components of EE included β‐pinene (24.92%) and 1‐dodecene (24.31%). While the major compound in CP were 1,6‐octadien‐3‐ol,3,7‐dimethyl (11.55%), cinnamaldehyde (56.15%) and 1‐phenyl‐propane‐2,2‐diol diethanoate (11.38%). CONCLUSION: This study suggests that the essential oils from Cinnamomum pubescens Kochummen and Etlingera elatior could be potentially used as a new source of natural antioxidant and antibacterial in the food and pharmaceutical industries. Copyright</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>20945508</pmid><doi>10.1002/jsfa.4140</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2010-12, Vol.90 (15), p.2682-2688 |
| issn | 0022-5142 1097-0010 1097-0010 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_899168503 |
| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Anti-Bacterial Agents - chemistry Anti-Bacterial Agents - isolation & purification Anti-Bacterial Agents - pharmacology antibacterial activities antibacterial properties antioxidant antioxidant activity Antioxidants Antioxidants - chemistry Antioxidants - isolation & purification Antioxidants - pharmacology Aroma and flavouring agent industries Bacillus subtilis Bacteria Bacteria - drug effects Biochemistry Biological and medical sciences Biphenyl Compounds - metabolism chemical analysis chemical composition Cinnamomum Cinnamomum - chemistry Cinnamomum pubescens Cinnamomum pubescens Kochummen Equivalence Essential oils Etlingera Etlingera elatior Flavonoids - analysis Flavonoids - pharmacology Food industries Food microbiology Food science Foods Free radicals Fundamental and applied biological sciences. Psychology Leaves medicinal plants Methicillin-Resistant Staphylococcus aureus - drug effects MRSA Oils & fats Oils, Volatile - chemistry Oils, Volatile - isolation & purification Oils, Volatile - pharmacology Phenols - analysis Phenols - pharmacology Phytochemicals Picrates - metabolism Plant Extracts - chemistry Plant Extracts - pharmacology Polyphenols Pseudomonas aeruginosa Salmonella choleraesuis Staphylococcus aureus Zingiberaceae - chemistry |
| title | Chemical composition, antioxidant and antibacterial properties of the essential oils of Etlingera elatior and Cinnamomum pubescens Kochummen |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-04T12%3A33%3A45IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Chemical%20composition,%20antioxidant%20and%20antibacterial%20properties%20of%20the%20essential%20oils%20of%20Etlingera%20elatior%20and%20Cinnamomum%20pubescens%20Kochummen&rft.jtitle=Journal%20of%20the%20science%20of%20food%20and%20agriculture&rft.au=Abdelwahab,%20Siddig%20Ibrahim&rft.date=2010-12&rft.volume=90&rft.issue=15&rft.spage=2682&rft.epage=2688&rft.pages=2682-2688&rft.issn=0022-5142&rft.eissn=1097-0010&rft.coden=JSFAAE&rft_id=info:doi/10.1002/jsfa.4140&rft_dat=%3Cproquest_cross%3E899168503%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=814801641&rft_id=info:pmid/20945508&rfr_iscdi=true |