Antimicrobial activity of the volatile components from fruit peel of chopi (Zanthoxylum piperitum DC)
1999
Seo, K.L. | Lee, H.J. (The Catholic University of Korea, Puchon (Korea Republic). Department of Chemistry) | Koh, K.H. (The Catholic University of Korea, Puchon (Korea Republic). Department of Food and Nutrition)
The volatile components (essential oil) showing antimicrobial activity were extracted from the fruit peel of Aznthoxylum piperitum DC by distillation and separated by thin layer chromatography (TLC). The crude volatile components exhibited antimicrobial activity only at very high concentration. The active fraction obtained by TLC inhibited noticeably the growth of bacteria. The minimum inhibitory concentration (MIC) of the fraction were 150 ppm, 300 ppm, and 300 ppm against Escherichia coli, Staphylococcus aureus, and Salmonella enteritidis, respectively. The components in the active fraction were identifed by gas chromatography/mass spectrometry to be geranyl acetate (60.23%), citronellal(36.01%), citronellol(3.77%), geraniol(0.46%), and cumin aldehyde(0.43%).
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