Effectiveness of Phyllanthus emblica L. essential oil to inhibit the growth of food spoiling yeasts
2008
Liu, X. | Zhao, M. | Wang, J. | Wei, L.
This study aimed to verify the effectiveness of Phyllanthus emblica L. essential oil to inhibit the growth of various food-spoiling yeasts. Antiyeast activity was studied by determining the minimum inhibitory concentration (MIC) by solid medium diffusion and microplate bioassay, as well as evaluating the effect of the essential oil at MIC on the yeast cell viability. The essential oil can effectively inhibit the growth of all tested yeasts with MIC values of 12.5 and 0.8 μL/mL for most yeasts. The essential oil in the solid medium diffusion MIC presented significant inhibitory effects on all yeast cell viabilities. In contrast, the essential oil in the microplate MIC significantly inhibited Candida krusei and Pichia ohmeri. The essential oil was analyzed by gas chromatography-mass spectrometry analysis. Thirty compounds representing 92.91% of the essential oil were tentatively identified. β-Bourbonene, heptadecanol, pentadecanone, thymol, β-caryophyllene, β-neoclovene, nerol and borneol were the major compounds. The study can be considered as the first report on the in vitro antiyeast activity of Phyllanthus emblica L. essential oil. The results showed that the essential oil had significant effectiveness to inhibit the growth of all tested yeasts with minimum inhibitory concentration values of 12.5 and 0.8 μL/mL for most yeasts. We hope that our results introduce a unique natural source that possesses strong antimicrobial substances. The essential oil could be used as a natural preservative in food and/or pharmaceutical industry.
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