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Chemical and Antimicrobial Analyses of Essential Oil of Toona sinensis from China
Corresponding Author(s) : Chun-Lin Wang
Asian Journal of Chemistry,
Vol. 26 No. 9 (2014): Vol 26 Issue 9
Abstract
Toona sinensis Roem, belonging to the Toona family, was used as one of the traditional Chinese medicines in China. The chemical composition of essential oil obtained by hydrodistillation from the dried leaves of T. sinensis was analyzed by gas chromatography-mass spectrometry (GC-MS). Sixty-two compounds, constituting about 92.46 % of the total oil, were identified. The main constituents were trans-phytol (9.76 %), b-caryophyllene (8.79 %), palmitic acid (5.76 %), endo-borneol (5.03 %), a-cubebene (4.98 %), a-farnesene (4.12 %), camphor (3.85 %), borneyl acetate (3.34 %) and b-cubebene (3.02 %). The antimicrobial activity of the essential oil was evaluated against 6 microorganisms using agar disc diffusion and broth microdilution methods. The essential oil was found to show a broad spectrum of antimicrobial activity against all the tested bacterial strains. The essential oil had more sensitivity to gram-positive (Staphylococcus aureus and Streptococcus pneumoniae) than gram-negative (Escherichia coli, Pseudomonas aeruginosa, Shigella flexneri and Salmonella typhi) bacteria.
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- J.M. Edmonds and M. Staniforth, Curtis’s Bot. Mag., 15, 186 (1998); doi:10.1111/1467-8748.00169.
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- ACIS (Aroma Chemical Information Service), ESO-97 Database of Essential Oils (1997).
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References
J.M. Edmonds and M. Staniforth, Curtis’s Bot. Mag., 15, 186 (1998); doi:10.1111/1467-8748.00169.
X.D. Luo, S.H. Wu, Y.B. Ma and D.G. Wu, Fitoterapia, 71, 492 (2000); doi:10.1016/S0367-326X(00)00158-1.
E.J. Cho, T. Yokozawa, D.Y. Rhyu, S.C. Kim, N. Shibahara and J.C. Park, Phytomedicine, 10, 544 (2003); doi:10.1078/094471103322331520.
H.L. Chang, H.K. Hsu, J.H. Su, P.H. Wang, Y.F. Chung, Y.C. Chia, L.Y. Tsai, Y.C. Wu and S.F. Yuan, Gynecol. Oncol., 102, 309 (2006); doi:10.1016/j.ygyno.2005.12.023.
S. Fan, H.-N. Chen, C.-J. Wang, W.-C. Tseng, H.-K. Hsu and C.-F. Weng, Food Chem. Toxicol., 45, 2228 (2007); doi:10.1016/j.fct.2007.05.022.
M.H. Chen, C.L. Wang, L. Li, Y.R. Wang and S.H. Jiang, Int. J. Food Eng., 6, 1 (2010); doi:10.2202/1556-3758.1837.
Y.L. Chen, Z.P. Ruan, L.S. Lin and C.L. Li, J. Changzhi Med. Coll., 22, 315 (2008).
R.P. Adams, Identification of Essential Oil Components by Gas Chromatography/Mass Spectroscopy, Allured Publishing Corp. (2007).
ACIS (Aroma Chemical Information Service), ESO-97 Database of Essential Oils (1997).
I.H.N. Bassole, A.S. Quattara, R. Nebie, C.A.T. Quattara, Z.I. Kabore and S.A. Traore, Phytochemistry, 62, 209 (2003); doi:10.1016/S0031-9422(02)00477-6.
R.M. Mu, X.R. Wang, S.X. Liu, X.L. Yuan, S.B. Wang and Z.Q. Fan, Chromatographia, 65, 463 (2007); doi:10.1365/s10337-007-0183-0.
N.B. Perry, R.E. Anderson, N.J. Brennan, M.H. Douglas, A.J. Heaney, J.A. McGimpsey and B.M. Smallfield, J. Agric. Food Chem., 47, 2048 (1999); doi:10.1021/jf981170m.
X. Xianfei, C. Xiaoqiang, Z. Shunying and Z. Guolin, Food Chem., 100, 1312 (2007); doi:10.1016/j.foodchem.2005.12.011.