Format:
Online-Ressource
ISSN:
1612-1880
Content:
Abstract: The oil obtained by hydrodistillation from the aerial parts of Artemisia incana (L.) druce from Turkey was analyzed by GC and GC/MS. Sixty‐three compounds were characterized, representing 97.2% of the total components detected, and camphor (19.0%), borneol (18.9%), 1,8‐cineole (14.5%), bornyl acetate (7.8%), camphene (4.9%), and α‐thujone (4.8%) were identified as predominant components. The essential oil was also tested for its antimicrobial activity against 44 different foodborne microorganisms, including 26 bacteria, 15 fungi, and 3 yeast species. The essential oil of A. incana exhibited considerable inhibitory effects against all bacteria, fungi, and yeast species tested. However, the oil showed lower inhibitory activity against the tested bacteria than the reference antibiotics.
In:
volume:6
In:
number:12
In:
year:2009
In:
pages:2302-2310
In:
extent:9
In:
Chemistry & biodiversity, Zürich : Wiley-VHCA, [2004]-, 6, Heft 12 (2009), 2302-2310 (gesamt 9), 1612-1880
Language:
English
DOI:
10.1002/cbdv.200800317
URN:
urn:nbn:de:101:1-2023061506280513379611
URL:
https://doi.org/10.1002/cbdv.200800317
URL:
https://nbn-resolving.org/urn:nbn:de:101:1-2023061506280513379611
URL:
https://d-nb.info/1292781033/34
URL:
https://doi.org/10.1002/cbdv.200800317
Bookmarklink