Composition and antimicrobial activity of essential oils of Cinnamosma fragrans

Autor: Eric Odoux, Bernard Romestand, Marc Lebrun, Hanitriniaina Sahondra Andrianoelisoa, Chantal Menut, Pascal Danthu, Sarnira Sarter, Marson Raherimandimby, Roger Randrianarivelo, Pierre Brat
Přispěvatelé: Sanofi recherche, SANOFI Recherche, Institut des Biomolécules Max Mousseron [Pôle Chimie Balard] ( IBMM ), Ecole Nationale Supérieure de Chimie de Montpellier ( ENSCM ) -Université de Montpellier ( UM ) -Centre National de la Recherche Scientifique ( CNRS ), FOFIFA/CENRADERU/DRFP, Centre national de recherches appliquées au developpement rural, CIRAD/URP Madagascar, Centre de Coopération Internationale en Recherche Agronomique pour le Développement ( CIRAD ), Institut des Biomolécules Max Mousseron [Pôle Chimie Balard] (IBMM), Centre National de la Recherche Scientifique (CNRS)-Institut de Chimie du CNRS (INC)-Université de Montpellier (UM)-Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM), Gestion des forêts malgaches et de leur biodiversité (URP Forêts et biodiversité), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université d'Antananarivo-Centre National de Recherche Appliquée au Développement Rural (FOFIFA)
Rok vydání: 2009
Předmět:
Zdroj: Food Chemistry
Food Chemistry, Elsevier, 2009, 114 (2), pp.680-684
Food Chemistry, Elsevier, 2009, 114 (2), pp.680-684. ⟨10.1016/j.foodchem.2008.10.007⟩
Food Chemistry (0308-8146) (Elsevier), 2009-05, Vol. 114, N. 2, P. 680-684
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2008.10.007
Popis: Essential oil samples of Cinnamosma fragrans from two regions in Madagascar, Tsaramandroso (38 samples) and Mariarano (30 samples), were analysed by GC/MS. Fifty-seven components were identified, accounting from 88.3% to 99.4% of the oils' composition. The major components were linalool (72.5 +/- 23.3%) in Tsaramandroso and 1,8-cineole (47.3 +/- 10.2%) in Mariarano. Samples B8 (95.8% linalool) from Tsaramandroso and B143 (71.6% 1,8-cineole) from Mariarano containing the highest proportions of the two main components identified, were selected to determine antimicrobial activities against 10 microbial strains. Bacillus subtilis and Staphylococcus aureus were the most sensitive strains to both oils. Minimum inhibitory concentration (MIC) values were lower for B143 against all tested Gram-negative strains than pure 1,8-cineole. B8 showed higher MIC values than pure linalool against Salmonella typhimurium and Vibrio alginolyticus, and similar MIC values to linalool towards the other Gram-negative strains. Both essential oils exhibited higher MIC values towards Fusarium oxysporum than their respective pure major component. These results suggested the occurrence of synergism or antagonism effects between the different oil constituents. (c) 2008 Elsevier Ltd. All rights reserved.
Databáze: OpenAIRE
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