%0 Journal Article
%T Chemical Composition and Antibacterial Activity of the Essential Oil from Qiancao (<i>Rubia cordifolia </i>Linn.) Roots against Selected Foodborne Pathogens
%A Mei-Ping Quan
%A Wei-Qin Li
%J Asian Journal of Agriculture and Food Sciences
%D 2019
%R 10.24203/ajafs.v7i4.5876
%X Chemical composition of the essential oil from Qiancao roots was analyzed by gas chromatography-mass spectrometry (GC-MS), and 43 components were identified in the paper. Mollugin (30.58%) was found to be the major component, followed by 3-methyl-2-cyclopenten-1-one (10.55%), 4-tert-butyl-2-phenyl-phenol (8.64%) and eugenol (6.30%). The antibacterial activity of essential oil against selected food-borne pathogens was evaluated. The results showed that the sensitivity to essential oil were different for different tested bacteria and the essential oil had a strong antibacterial activity against B. cereus with the lowest minimum inhibitory concentration (MIC) and minimum bactericide concentration (MBC) values of 0.0625 and 0.125 mg/mL, respectively. In addition, microbial growth curve assay also showed that the essential oil had a significant effect on the growth rate of surviving B. cereus. The data of this study suggests that the essential oil from Qiancao roots has great potential for application as a natural antimicrobial agent to preserve food
%K [Rubia cordifolia
%K chemical composition
%K antimicrobial activity
%K essential oil]
%U https://www.ajouronline.com/index.php/AJAFS/article/view/5876