Chemical composition, antibacterial and antioxidant activity of the essential oils of Metaplexis japonica and their antibacterial components

Abstract

The aim of this research was to determine the chemical composition, antioxidant and antibacterial properties of the essential oils from Metaplexis japonica and isolation of antibacterial constituents from the essential oils. Results showed that 63 components were identified in essential oils. Phenylethyl alcohol (77.978%), a-terpineol (31.810%) and docosane (21.644%) were the most abundent constituents of flower oil, leaf oil and fruit oil, respectively. Based on bioactivity-guided fractionation, three active constituents were isolated and identified as phenylethyl alcohol, a-terpineol and b-linalool. Both flower oil and phenylethyl alcohol showed high antibacterial performance, with inhibition zone from 25 AE 0.5 to 11 AE 0.6 mm at highest concentration, and MIC values ranging from 0.125 to 2%. In both DPPH and ABTS assay, the oils showed moderate antioxidant activity. These results indicate potential efficacy of active constituents and essential oils of M. japonica to control food-borne pathogenic and spoilage bacteria.

In Vitro Antibacterial Activities of Marine Sponge-Associated Bacteria Against Pathogenic Vibrio Spp. Causes Vibriosis in Shrimps

“…is likely to be caused by activity of docosane as one of the major compounds identified. It has been reported as antibacterial by previous study [20]. The presence of this compound has been identified in the crude extract of that isolate.…”

“…Some of these compounds have been reported as biologically active compounds. They act as anticancer, antifungal, enzyme inhibitor, and cytotoxic compounds [17][18][19][20][21]. In conclusion, we suggest that D6.6 isolate needs to be further investigated as biocontrol candidate especially for controlling Vibriosis in shrimp caused by Vibrio sp.…”

“…The presence of this compound has been identified in the crude extract of that isolate. Wang et al reported that docosane isolated from Metaplexis japonica has high and wide antibacterial performance against five Gram-positive and seven Gram-negative bacteria strains [20]. Other compounds were also found as dominant compounds in D6.6-derived extract, including thiophene, 2-butyl-; octadecane; silane, trimethyl-2propyne-; eicosane; 2(5H)-furanone, 5-(2-methyl-2-propenyl)-4methyl-; cyclohexane,1-(cyclohexyl methyl)-2-methyl, cis-; heptane, 1,7-dibromo-; fluoranthene; and tetracosane.…”

Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases

“…Almost all screenings of EO antimicrobial activity have used nutrient media (Shahabi et al, 2017). The disc diffusion method is often applied (Tajkarimi et al, 2010) for qualitative antibacterial analysis of liquid oil (Viuda-Martos et al, 2008;Al-Reza et al, 2009;Boukhatem et al, 2013;Wang et al, 2015;Dannenberg et al, 2016;Alejo-Armijo et al, 2017). The well diffusion method (Tyagi & Malik, 2011) and the direct contact method (Boufadi et al, 2016) have also been used.…”

Inhibition kinetics ofPenicillium verrucosumusing different essential oils and application of predictive inactivation models

“…[7] Recently, essential oils (EOs) have considerable attention as antifungal and antimicrobial agents in order to control toxin-producing microorganisms in foods, both for the increasing interest of consumers for additives from natural sources and for increasing concern about potentially harmful synthetic additives. [8] EOs, containing plant secondary metabolites including monoterpens, sesquitepenes, phenyl propanoids, alcohols, aldehydes, esters, ketones, phenols, and oxides, are characterised with their antimicrobial activity. [7] Most of them and their active components have been classified as Generally Recognized as Safe (GRAS) for food preparations.…”