Skip to main content
SpringerLink
Log in

Antimicrobial activities of bamboo (Phyllostachys heterocycla cv. Pubescens) leaf essential oil and its major components

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

This research aimed to investigate the seasonal variations and antibacterial activities of essential oils (EOs) and their major components from bamboo leaves. The Phyllostachys heterocycla cv. Pubescens leaves have undergone steam distillation to prepare EOs; leaves collected in autumn had the highest amount of EOs (0.33%). Chemical characterization by gas chromatography/mass spectrometry (GC/MS) allowed the identification of 36 compounds. The major compounds (%) were ketones (52.25), alcohols (17.79), carboxylic acids (9.41) and alkane hydrocarbons (7.68), which included 6, 5, 7 and 9 distinct compounds, respectively. Antibacterial activities were registered against Gram-negative bacteria [Escherichia coli (minimum inhibitory concentration [MIC] = 2.25 mg/mL)], Gram-positive bacteria [Bacillus subtilis (MIC = 2.25 mg/mL)] and Saccharomyces cerevisiae. The antibacterial effect of the three major monomeric compounds (tricosane, cedrol and hexadecanoic acid) in bamboo leaf EOs and their mixtures was studied. We showed for the first time that tricosane had antimicrobial activity. We found that cedrol had the strongest antibacterial effect, followed by hexadecanoic acid. Cedrol at 5 mg/mL had the largest inhibition zones of up to 14.93 mm against Flavobacterium SHL45. The antimicrobial effect of the equal mixture ratio of the three monomers was higher than that when tricosane and hexadecanoic acid were tested alone, and was also higher than that of the combination of any two of them.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  1. Bound DJ, Murthy PS, Srinivas P (2015) Synthesis and antibacterial properties of 2,3-dideoxyglucosides of terpene alcohols and phenols. Food Chem 185:192–199

    Article  CAS  Google Scholar 

  2. Caspers MPM, Schuren FHJ, Zuijlen ACM, Brul S, Montijn RC, Abee T, Kort R (2011) A mixed-species microarray for identification of food spoilage bacilli. Food Microbiol 28:245–251

    Article  Google Scholar 

  3. Chutia M, Bhuyan PD, Pathak MG, Sarmaa TC, Boruah P (2009) Antifungal activity and chemical composition of Citrus reticulata Blanco essential oil against phytopathogens from North East India. LWT Food Sci Technol 42(3):777–780

    Article  CAS  Google Scholar 

  4. Ellouze I, Abderrabba M, Sabaou N, Mathieu F, Lebrihi A, Bouajila J (2012) Season’s variation impact on Citrus aurantium leaves essential oil: chemical composition and biological activities. J Food Sci 77(9):173–180

    Article  Google Scholar 

  5. Gavaric N, Mozina SS, Kladar N, Bozin B (2015) Chemical profile, antioxidant and antibacterial activity of thyme and oregano essential oils, thymol and carvacrol and their possible synergism. J Essent Oil Bear Pl 18(4):1013–1021

    Article  CAS  Google Scholar 

  6. He YJ, Yue YD (2008) A review of the effective component and applications of extracts from bamboo leaves. Biomass Chem Eng 42(3):31–38

    CAS  Google Scholar 

  7. He YJ (2009) Chemical components and biological activities of essential oils from the bamboo leaves. Chinese Academy of Forestry

  8. He YJ, Yue YD, Tang F, Guo XF, Wang J (2010) Chemical compositions and antioxidant capacity of essential oils from different species of the bamboo leaves. Sci Silvae Sin 46(7):120–128

    CAS  Google Scholar 

  9. Huang HC, Wang HF, Yih KH, Chang LZ, Chang TM (2012) Dual bioactivities of essential oil extracted from the leaves of Artemisia argyi as an antimelanogenic versus antioxidant agent and chemical composition analysis by GC/MS. Mol Sci 13:14679–14697

    Article  CAS  Google Scholar 

  10. Hui CM, Yang YM (2003) Studies on the bamboo diversity and its conservation in Yunnan, China. Sci Silvae Sin 39(1):145–152

    Google Scholar 

  11. Hussain AI, Anwar F, Sherazi STH, Przybylski R (2008) Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations. Food Chem 108:986–995

    Article  CAS  Google Scholar 

  12. Jin YC, Yuan Ke, Zhang J (2011) Chemical composition, and antioxidant and antimicrobial activities of essential oil of Phyllostachys heterocycla cv. Pubescens varieties from China. Molecules 16:4318–4327

    Article  CAS  Google Scholar 

  13. Karthikeyan SC, Velmurugan S, Donio MBS, Michaelbabu M, Citarasu T (2014) Studies on the antimicrobial potential and structural characterization of fatty acids extracted from Sydney rock oyster Saccostrea glomerata. Ann Clin Microbiol Antimicrob 13:332

    Article  Google Scholar 

  14. Kim J, Marshall MR, Wei C (1995) Antibacterial activity of some essential oil components against 5 foodborne pathogens. J Agr Food Chem 43(11):2839–2845

    Article  CAS  Google Scholar 

  15. Krisch J, Chandrasekarn M, Kadaikunnan S, Alharbi NS, Vagvolgyi C (2016) Latest about spoilage by yeasts: focus on the deterioration of beverages and other plant-derived products. J Food Protect 79(5):825–829

    Article  CAS  Google Scholar 

  16. Lu BY, Wu XQ, Tie XW, Zhang Y, Zhang Y (2005) Toxicology and safety of anti-oxidant of leaves. Part 1: acute and subchronic toxicity studies on anti-oxidant of bamboo leaves. Food Chem Toxicol 43(5):783–792

    Article  CAS  Google Scholar 

  17. Lu BY, Wu XQ, Shi JY, Dong YJ, Zhang Y (2006) Toxicology and safety of antioxidant of bamboo leaves. Part 2: developmental toxicity test in rats with antioxidant of bamboo leaves. Food Chem Toxicol 4(10):1739–1743

    Article  Google Scholar 

  18. Lv ZL, Li YQ, Qin J, Wei Q, Zhang BL (2008) Extraction techniques of volatile oil from Phyllostachys heterocyla cv. Pubescens leaves. J Beijing For Univ 30(4):135–140

    Google Scholar 

  19. Lv ZL (2009) Characterization, production and bioactivity of flavonoids and volatile oils from bamboo leaves. Beijing Forestry University, Beijing

    Google Scholar 

  20. Lv ZL, Zhang BL, Yao YH, Qin J, Zhan HN, Inventors (2010) A modified device that extracting the essential oil of bamboo leaves, CN. Patent 101693853A

  21. Lv ZL, Dong J, Zhang BL (2012) Rapid identification and detection of flavonoid components from bamboo leaves by LC-(ESI)-IT-TOF/MS. Bioresources 7(2):1405–1418

    Article  CAS  Google Scholar 

  22. Lv ZL, Lin X, Miao ZH, Guo HX, Wang JAH, Lei ML, Pan Y, Zhang BL (2012) Antioxidant activity of bamboo-leaf extracts from the species Dendrocalamopsis oldhami. Sci Res Essays 7(44):3789–3796

    Google Scholar 

  23. Parlapani FF, Meziti A, Kormas KA, Boziaris IS (2013) Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis. Food Microbiol 33:85–89

    Article  CAS  Google Scholar 

  24. Pei RS, Zhou F, Ji BP, Xu J (2009) Evaluation of combined antibacterial effects of eugenol, cinnamaldehyde, thymol, and carvacrol against E. coli with an improved method. J Food Sci 74:379–383

    Article  Google Scholar 

  25. Qin J, Yao YH, Hou ZX, Lv ZL, Zhang BL (2010) Response surface methodology as an approach to optimization of extraction of volatile oil from leaves of Phyllostachsys heterocycla (Carr.) Mitford cv. Pubescens Mazel ex H.de leh. Food Sci 31(6):1–5

    CAS  Google Scholar 

  26. Qin J (2010) Study on the extraction and the anti-microbial activity of volatile oils from the leaves of Phyllostahys Heterocyla cv.Pubescens Mazel ex H.de leh. Beijing Forestry University, Beijing

    Google Scholar 

  27. Reynisson E, Lauzon HL, Thorvaldsson L, Margeirsson B, Runarsson A, Marteinsson V, Martinsdottir E (2010) Effects of different cooling techniques on bacterial succession and other spoilage indicators during storage of whole, gutted haddock (Melanogrammus aeglefinus). Eur Food Res Technol 231:237–246

    Article  CAS  Google Scholar 

  28. Skaltsaa HD, Demetzos C, Lazari D, Sokovic M 2003. Essential oil analysis and antimicrobial activity of eight Stachys species from Greece. Phytochemistry 64(3):743–752

    Article  Google Scholar 

  29. Takahashi T, Mizui K, Miyazawa M (2010) Volatile compounds with characteristic odour in Moso-Bamboo stems (Phyllostachys pubescens Mazel ex Houz. De ehaie). Phytochem Anal 21:489–495

    Article  CAS  Google Scholar 

  30. Usaga J, Padilla-Zakour OI, Worobo RW (2016) UV Tolerance of spoilage microorganisms and acid-shocked and acid-adapted Escherichia coli in apple juice treated with a commercial UV juice-processing unit. J Food Prot 79(2):294–298

    Article  Google Scholar 

  31. Vekiari SA, Protopapadakis EE, Papadopoulou P, Papanicolaou D, Panou C, Vamvakias M (2002) Composition and seasonal variation of the essential oil from leaves and peel of a Cretan lemon variety. J Agr Food Chem 50(1):147–153.28

    Article  CAS  Google Scholar 

  32. Wang J, Yue YD, Tang F, Sun J (2012) TLC screening for antioxidant activity of extracts from fifteen bamboo species and identification of antioxidant flavone glycosides from leaves of Bambusa textilis McClure. Molecules 17:12297–12311

    Article  CAS  Google Scholar 

  33. Yao YH, Qin J, Zhang BL, Ren ML, Lv ZL (2010) Antimicrobial activity of volatile oil of Phyllostachys heterocyla bamboo leaves. Sci Technol Food Ind 31(1):71–73

    Google Scholar 

  34. Yang FL, Deng FM, Huang Q, Zhao LY, Xia YS (2004) Functional ingredients and effectiveness of bamboo leaves extract. Food Nutr Cn 5:53–55

    Google Scholar 

Download references

Acknowledgements

The authors wish to acknowledge the support from the Science and technology research project of Beijing Forestry University (2015-01) and “National Science-technology Support Plan Projects, research and development of botanical novel green preservative” (Project number: 2015BAD16B01).

Author information

Authors and Affiliations

  1. College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Qinghua East Road, Beijing, 100083, China

    Cui Tao, Jian Wu, Ya Liu, Mei Liu & Ruipu Yang

  2. Testing & Analysis Center, Beijing Forestry University, No.35 Qinghua East Road, Beijing, 100083, China

    Zhaolin Lv

Authors
  1. Cui Tao
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jian Wu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ya Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Mei Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Ruipu Yang
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Zhaolin Lv
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

J. Wu analyzed data, drafted the manuscript and revised it critically for important intellectual content. ZL. Lv designed the study and supervised the research group. Y. Liu collected test data. M. Liu carried out experiments. C. Tao interpreted the results.

Corresponding author

Correspondence to Zhaolin Lv.

Ethics declarations

Conflict of interest

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

Additional information

Cui Tao and Jian Wu are co-first authors.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Tao, C., Wu, J., Liu, Y. et al. Antimicrobial activities of bamboo (Phyllostachys heterocycla cv. Pubescens) leaf essential oil and its major components. Eur Food Res Technol 244, 881–891 (2018). https://doi.org/10.1007/s00217-017-3006-z

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-017-3006-z

Keywords

Search

Navigation