Chemical composition, antibacterial and antioxidant activities of leaf essential oil and extracts of Metasequioa glyptostroboides Miki ex Hu

• Published in: Food and chemical toxicology 2009-08, Vol.47 (8), p.1876-1883
• Main Authors: Bajpai, Vivek K., Al-Reza, Sharif M., Choi, Ung Kyu, Lee, Jong Hwi, Kang, Sun Chul
• Format: Article
• Language: English
• Subjects: Anti-Bacterial Agents - chemistry; Anti-Bacterial Agents - pharmacology; Antibacterial activity; antibacterial properties; Antioxidant activity; Antioxidants; Antioxidants - chemistry; Antioxidants - pharmacology; Bacteria; bacterial contamination; Biological and medical sciences; Biphenyl Compounds - chemistry; Chemical composition; chemical constituents of plants; chloroform; Colony Count, Microbial; Discs; Disks; essential oils; Ethyl acetate; food contamination; Food Microbiology; food pathogens; Food Preservation; food spoilage; Food spoilage and food-borne pathogens; Foods; Free Radicals - chemistry; Gas Chromatography-Mass Spectrometry; Gram-negative bacteria; Gram-Negative Bacteria - drug effects; Gram-positive bacteria; Gram-Positive Bacteria - drug effects; hexane; Indicators and Reagents; Leaf essential oil; leaves; Medical sciences; Metasequioa glyptostroboides; Metasequoia glyptostroboides; methanol; Microbial Sensitivity Tests; Microscopy, Electron, Scanning; Miki; Oils, Volatile - chemistry; Oils, Volatile - pharmacology; phenolic compounds; Phenolic content; Phenols - analysis; Phenols - chemistry; phytochemicals; Picrates - chemistry; plant extracts; Plant Extracts - chemistry; Plant Leaves - chemistry; Plant poisons toxicology; Scanning electron microscopy; Sequoia - chemistry; Toxicology; viability
• ISSN: 0278-6915; 1873-6351
• DOI: 10.1016/j.fct.2009.04.043

The aims of this study were to analyze the chemical composition of leaf essential oil of Metasequioa glyptostroboides Miki, and to test the efficacy of oil and extracts (hexane, chloroform, ethyl acetate and methanol) against food spoilage and food-borne pathogenic bacteria and their antioxidant activity. The GC–MS analysis revealed 49 compounds representing 94.62% of the total oil containing 2-butaneone (30.6%), cyclopentane (15.1%), β-myrcene (13.29%), cyclobutane (7.67%), furan (3%), valeramide (2.81%), borneol (1.2%), β-farnesene (1.67%), thymol (1.44%) and α-pinene (1.46%) as major components. The oil (1000 μg/disc), and extracts (1500 μg/disc) exhibited promising antibacterial effect as a diameter of zones of inhibition (10–18 and 7–13 mm), respectively. MIC values of oil and the extracts were ranged 125–2000 and 250 to