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Journal of Food Science and Technology

, Volume 55, Issue 7, pp 2786–2794 | Cite as

Chemical composition and antimicrobial activities of volatile oil extracted from Chrysanthemum morifolium Ramat.

  • Chun-lin Kuang
  • Du Lv
  • Guang-hui Shen
  • Shan-shan Li
  • Qing-ying Luo
  • Zhi-qing Zhang
Original Article
  • 79 Downloads

Abstract

Volatile oil in Chrysanthemum morifolium Ramat (C. morifolium) was extracted by the method of water vapor distillation and its chemical components was identified by gas-chromatography coupled with mass spectrometry (GC–MS). The volatile oil are evaluated for antibacterial activity against Escherichia coli, Staphylococcus aureus, Salmonella enteritids, Pseudomonas aeruginosa and Bacillus subtilis. Effects of surfactant, temperature, pH and ultraviolet light on antibacterial activity stability of volatile oil were analyzed too. Total 56 compounds were identified in C. morifolium volatile oil. The main constituents in C. morifolium volatile oil were monoterpenes and sesquiterpenes compounds, including hydrocarbons, esters, aldehydes, ketones, phenols and organic acids. α-curcumene was the most abundant volatile component (12.55%). The volatile oil showed promising antibacterial activity against 5 selected strains. The inhibitory effect on P. aeruginosa exhibited maximum inhibition zone diameter 20.43 mm, and E. coli showed 12.29 mm. The volatile oil treated with surfactant Tween 20 showed the strongest antibacterial activity, followed by Tween 80 and the SDS lowest, which showed the lowest. pH also had different effect on antibacterial activity stability of the C. morifolium volatile oil. No significant difference effect on antibacterial activity stability of volatile oil was observed with temperature and UV treatment.

Keywords

Chrysanthemum morifolium Ramat Volatile oil Chemical components Antibacterial activity Stability 

Notes

Acknowledgements

This project is financially supported by Scientific Foundation of Baoxin County for Chrysanthemum industry development, Sichuan Province.

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Chun-lin Kuang
    • 1
  • Du Lv
    • 2
  • Guang-hui Shen
    • 1
  • Shan-shan Li
    • 1
  • Qing-ying Luo
    • 1
  • Zhi-qing Zhang
    • 1
  1. 1.College of Food ScienceSichuan Agricultural UniversityYa’anPeople’s Republic of China
  2. 2.Biological Technology Institute of Guizhou ProvinceGuiyangPeople’s Republic of China

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