Antibacterial activity of Tuscan Artemisia annua essential oil and its major components against some foodborne pathogens
作者： Rosa Donato , Francesca Santomauro , Anna Rita Bilia , Guido Flamini , Cristiana Sacco
DOI: 10.1016/J.LWT.2015.07.014
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摘要: Abstract Recently, the attention of researchers regarding Artemisia annua has been focused on antimicrobial activity essential oil. This oil, rich in mono- and sesquiterpenes, a strong against some Gram-negative Gram-positive bacteria. The aim our study is to further contribute knowledge antibacterial an oil collected Tuscany its three most represented compounds (artemisia ketone, 1,8-cineole camphor). obtained by hydrodistillation gave yield 0.37% (w/w fresh plant material). composition extracted from flowering aerial parts was determined gas chromatography (GC/FID GC/MS). were tested for Escherichia coli O157, Salmonella Enteritidis, Typhi, Yersinia enterocolitica Listeria monocytogenes , all which have great significance foodborne infections. using disk diffusion method broth microdilution assay. microorganisms sensitive A. annua toto components, often lower than .
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