Antibacterial Activity of Helichrysum italicum Oil on Vegetables and Its Mechanism of Action. Issue 6 (25th May 2015)

• Record Type: Journal Article
• Authors: Cui, Haiying; Zhao, Chengting; Lin, Lin
• Is Part Of: Journal of food processing and preservation. Volume 39:Issue 6(2015:Dec.)
• Page Start: 2663
• Page End: 2672
• Publication Date: 2015-05-25
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.12516
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: In the present paper, the chemical composition of H elichrysum italicum oil was analyzed by gas chromatography–mass spectrometry (GC‐MS). Neryl acetate (32.65%) was the main component. The minimum inhibitory concentration and minimum bactericidal concentration of H . italicum oil against several bacteria were evaluated. The results showed that H . italicum oil exhibited high antibacterial activity against all of the bacteria tested. In addition, H . italicum oil also displayed a significant effect on inhibiting the growth rate of surviving E scherichia coli and S taphylococcus aureus in vitro and on vegetables. Meanwhile, addition of H . italicum oil to vegetable exerted a bacteriostatic effect. Besides, the mechanisms of the antimicrobial action of H . italicum oil to E . coli and S . aureus were concluded as that H . italicum oil could disrupt the cell membrane integrity, leading to the losses of intracellular constituents, such as the 260 nm absorbing materials, DNA and ATP. Practical Applications: As a kind of natural, safe spice, H elichrysum italicum oil has been proven to be a good antibacterial agent against a wide range of bacteria at a low concentration and short incubation time. Especially, H . italicum oil exhibits a significant bacteriostatic effect in vegetables. Based on the results, we believe that H . italicum oil can be applied in vegetable processing and preservation.