Journal
FOOD CHEMISTRY
Volume 128, Issue 4, Pages 1017-1022Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.04.007
Keywords
Antimicrobial; Vitex agnus-castus; Essential oils; 1,8-Cineole; Aspergillus apple rot; Disease incidence
Funding
- Ministry of Science and Technological Development of Serbia [173032, 173024]
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The following study deals with the chemical composition, antimicrobial activity of essential oils of Vitex agnus-castus L and their main constituents in vitro and in vivo. The main compounds in the oil of unripe fruits were sabinene (17.8%) and 1,8-cineole (17.5%), while in the oil of the ripe fruits dominant compounds were 1,8-cineole (16.3%) and sabinene (13.4%). The leaves oil contained an abundance of 1,8-cineole (22.0%), as well. All of the oils tested were rich sources of alpha-pinene (12.2%, 9.4% and 9.4%, respectively). Antimicrobial activity was tested using bacterial and fungal strains by the microdilution method. Using the same technique 1,8-cineole and alpha-pinene showed very high antimicrobial potency as well. As 1,8-cineole was the predominant constituent of the oils, we have chosen to test it further in an in vivo experiment. Randomly chosen apples were treated with 1,8-cineol solution and infected with Aspergillus niger in order to provoke Aspergillus rot in apples. Disease incidence was recorded. (C) 2011 Elsevier Ltd. All rights reserved.
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