Essential oil was extraction from Cinnamomum camphor peel using microwave as an aid and study of their inhibitory effect on Pseudocercospora psidii fungi
In: Arabian Journal of Chemistry, Jg. 17 (2024), Heft 3, S. 105643-
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Zugriff:
To apply the natural ingredients of plants in the field of food preservation, the essential oil of Cinnamomum camphor peel was isolated by salt-out pretreatment and microwave-assisted hydrodistillation. Using the single-factor mixed response surface approach, the extraction yield was optimized. A total of 14.98 mL/kg DW (dry weight: DW) was the greatest essential oil yield recorded. By using GC–MS analysis, a total of 29 compounds were found in the essential oil, with methyl eugenol (12.66 %) and safrole (10.36 %) being the two predominant compounds. However, the essential oil had a clear inhibitory effect on Pseudocercospora psidii at a concentration of 10 mg/mL. In conclusion, Cinnamomum camphora pericarp essential oil is anticipated to be a green natural pesticide that significantly inhibits pathogenic bacteria in crops.
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Essential oil was extraction from Cinnamomum camphor peel using microwave as an aid and study of their inhibitory effect on Pseudocercospora psidii fungi
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Autor/in / Beteiligte Person: | Zhang, Xiaonan ; Zeng, Fajian ; Niu, Yaqian ; Huang, Yan ; Chang, Jinmei ; Liu, Zhiwei ; Xie, Wenyi ; Huang, Wenxuan |
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Zeitschrift: | Arabian Journal of Chemistry, Jg. 17 (2024), Heft 3, S. 105643- |
Veröffentlichung: | Elsevier, 2024 |
Medientyp: | academicJournal |
ISSN: | 1878-5352 (print) |
DOI: | 10.1016/j.arabjc.2024.105643 |
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