Antibacterial activity of essential oils of edible spices, Ocimum canum and Xylopia aethiopica.
作者： NA Vyry Wouatsa , Laxminarain Misra , R Venkatesh Kumar , None
关键词:
摘要: UNLABELLED The essential oils of 2 Cameroonian spices, namely, Xylopia aethiopica and Ocimum canum, were chemically investigated screened for their antibacterial activity. analyzed by means GC, GC/MS, NMR. X. oil contained myrtenol (12%), a monoterpenoid in highest concentration. O. canum belonged to the known linalool (44%) rich chemotype. results screening against food spoiling bacteria revealed significant broad spectrum activity these oils. present material aethiopica, which is having relatively higher concentration, has shown moderate bioassay-guided fractionation through flash chromatography showed that minor compounds, α-terpineol, chavicol, chavibetol, trans-p-mentha-2,8-dien-ol, significantly contributed overall observed. Hence, evidenced possible potential as suitable controlling food-borne pathogens whereas possibility. PRACTICAL APPLICATION There strong global demand microbe-free, safe, healthy foods. In this study, we (wild basil) can be used items. Also, value addition done processing chromatographic separations.
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