Study of the Chemical Composition of Essential Oils by Gas Chromatography

Chamorro, Ester; Zambón, Silvia N.; Morales, Walter G.; Sequeira, Alfredo; Velasco, Gustavo A.

doi:10.5772/33201

Cited by 11 publications

(10 citation statements)

References 26 publications

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“…Some have eugenol as major compound up to 87%, especially for species of eugenol chemotype, similar to our findings (Koutsos et al, 2009;Murá riková et al, 2017). Others have linalool and chavicol as major compounds (Chamorro et al, 2012;Murá riková et al, 2017;Poonkodi, 2016). According to De Martino study, the main constituents of basil oil were iso-pinocamphone (35.10%) and carvone (39.70%), while eugenol was in trace, only 1% (De Martino et al, 2009).…”

Section: Figure 1 Basil Essential Oil Compoundssupporting

confidence: 89%

“…Ocimum genus counts over 150 species. Depending on the species, growth stage, season and the geographic area where the plants are found, the compounds vary (Chamorro et al, 2012;Poonkodi, 2016). Some have eugenol as major compound up to 87%, especially for species of eugenol chemotype, similar to our findings (Koutsos et al, 2009;Murá riková et al, 2017).…”

Section: Figure 1 Basil Essential Oil Compoundsmentioning

confidence: 99%

“…Some study found 44.08% of Cineole, 1.51% of Terpinene and many traces of compounds (Davari and Ezazi, 2017). Chemical compounds may vary within the same species due to the development stage of the plant used to extract the essential oils or the plant adaptation to the environment (Chamorro et al, 2012).…”

Section: Figure 4 Eucalyptus Essential Oil Compoundsmentioning

confidence: 99%

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Evaluation of Five Essential Oils by Gas Chromatography-Mass Spectrometry and their Effect on Fungal Growth Inhibition and Sensory Acceptability of Soymilk

Niyibituronsa¹,

Onyango²,

Gaidashova³

et al. 2020

JFR

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Essential oils are widely used in the food industry as natural food preservatives to extend product shelf life and as flavoring agents. However, not much has been done on their use in soymilk. The aim of the study is to determine the compounds of five essential oils by GC-MS and their effect on fungal growth inhibition and sensory acceptability of soymilk. The components of the essential oils of five spices, namely citronella, basil, cinnamon, eucalyptus and mint were analysed by gas chromatography-mass spectrometry (GC-MS). The minimum inhibitory concentration (MIC) of the essential oils was tested on the fungus Aspergillus flavus 3.4408 on PDA (agar dilution method). Sensory evaluation of soymilk flavored with the essential oils of citronella, basil and mint at different concentrations was done by ten member panelists using a 9-point hedonic scale. The main compound for basil was eugenol 83.26%. Cinnamon contained cinnamaldehyde (97.3%). The main compounds in citronella (Cymbopogon nardus) were limonene (38.51%), citronellal (30.29%). Eucalyptus (Eucalyptus globulus) essential oil mainly contained eucalyptol/cineole (76.70%), and Mint (Mentha arvensis): Menthol 42.72%, Menthone 25.72%. The MICs of citronella, basil, cinnamon, eucalyptus and mint were 5-10 µl/ml, 0.5-1 µl/ml, ≤0.1 µl/ml, >>10 µl/ml and 10-20 µl/ml, respectively. Thus, cinnamon was the most effective in inhibiting fungal growth, while eucalyptus was the least effective. These essential oils improved the soymilk flavor. Mint was the most preferred flavor, followed by citronella and basil. Thus, essential oils especially mint and citronella can be used for improving acceptability of soymilk at low concentration.

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Section: Figure 1 Basil Essential Oil Compoundssupporting

confidence: 89%

Section: Figure 1 Basil Essential Oil Compoundsmentioning

confidence: 99%

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Evaluation of Five Essential Oils by Gas Chromatography-Mass Spectrometry and their Effect on Fungal Growth Inhibition and Sensory Acceptability of Soymilk

Niyibituronsa¹,

Onyango²,

Gaidashova³

et al. 2020

JFR

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“…48 The factors such as characteristics of plant species, plant part used for extraction, and extraction technique, as well as environmental, seasonal, and geographical conditions are the reasons for the differences in the chemical composition of plant EOs. 49,50 Thymol causes a distortion of the membrane physical structure and increases the microbial cytoplasmic membrane permeability. 51 It was found that C. citratus EO had a remarkable antimicrobial effect (inhibition zone ˃ 12 mm).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Antimicrobial Activity of Cymbopogon citratus Essential Oil Alone and in Combination with Origanum majorana and Caryophyllus aromaticus Essential Oils against Some Foodborne Bacteria

Partovi

Talebi

Boluki

et al. 2019

Int J Enteric Pathog

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Background: Food spoilage and foodborne diseases are two important problems in the food industry. On the other hand, consumers’ tendency to use natural additives is increasing. Hence, plant essential oils (EOs) can be safe alternatives in this regard. Objective: The objectives were to determine the chemical composition and to evaluate the antimicrobial activity of Cymbopogon citratus EO against some foodborne bacteria alone and in combination with Origanum majorana and Caryophyllus aromaticus EOs. Materials and Methods: Chemical composition of C. citratus EO was analyzed by gas chromatography-mass spectrometry. Further, antibacterial activity of the EO against foodborne bacteria was assessed using disk diffusion method. In addition, the minimum inhibitory concentration of the EO was determined by microdilution broth method and then the minimum bactericidal concentration value was determined. Checkerboard synergy testing was also performed to determine the fractional inhibitory concentration index. Finally, time-kill curves were drawn based on the bacterial population (CFU/mL) against time (h). Results: The major compounds of C. citratus EO were isothymol, thymol, trans-caryophyllene, and cymene. The most and the least sensitive foodborne bacteria to C. citratus EO were Staphylococcus aureus and Bacillus subtilis, respectively. The minimum inhibitory concentration (MIC) values of C. citratus EO against all the evaluated bacteria were 0.1% and The minimum bactericidal concentration (MBC) values ranged between 0.1 and >2% (v/v). The combination of C. citratus and O. majorana EOs showed a synergistic activity against Salmonella typhimurium and partial synergism against B. subtilis, Escherichia coli O157:H7, S. aureus, and Listeria monocytogenes. Moreover, the combination of C. citratus and C. aromaticus EOs demonstrated partial synergism against S. aureus and L. monocytogenes, and additive interaction against S. typhimurium; however, the combination was indifferent against E. coli O157:H7 and B. subtilis. Furthermore, C. citratus plus O. majorana EOs and C. citratus plus C. aromaticus EOs showed a bactericidal effect against S. typhimurium after 24 hours in the time-kill assay. Conclusion: In general, the synergism, partial synergism, and additive effects of C. citratus in combination with C. aromaticus and O. majorana EOs strengthen the antimicrobial activity, expand the spectrum of activity, reduce the concentrations required, decrease the side effects, and prevent the alteration of organoleptic properties of food.

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“…Recently, extraction technique i.e., supercritical fluid extraction (SFE) and solid phase microextraction (SPME) coupled with above detectors are used for essential Oil purpose [21], But, time consuming and low sensitivity are main issues. In fact, GC-MS is the best and useful method for the Essential Oil determination and quantification due to its simplicity, rapidity and efficiency [22][23][24][25]. Also, GC-MS with fingerprint criteria have been shown reliable information for the essential Oil components that will be useful for medicine aspects [20].…”

Section: Introductionmentioning

confidence: 99%

GC-MS Evaluation of Essential Oil Constituents from Rosa Damascena Wild Rose:Effect of Season and Climatic Conditions

Khan

Saeed²,

Gul³

et al. 2017

Pak. J. Anal. Environ. Chem.

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Study of the Chemical Composition of Essential Oils by Gas Chromatography

Cited by 11 publications

References 26 publications

Evaluation of Five Essential Oils by Gas Chromatography-Mass Spectrometry and their Effect on Fungal Growth Inhibition and Sensory Acceptability of Soymilk

Evaluation of Five Essential Oils by Gas Chromatography-Mass Spectrometry and their Effect on Fungal Growth Inhibition and Sensory Acceptability of Soymilk

Evaluation of Antimicrobial Activity of Cymbopogon citratus Essential Oil Alone and in Combination with Origanum majorana and Caryophyllus aromaticus Essential Oils against Some Foodborne Bacteria

GC-MS Evaluation of Essential Oil Constituents from Rosa Damascena Wild Rose:Effect of Season and Climatic Conditions

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