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Potential roles of essential oil and organic extracts of Zizyphus jujuba in inhibiting food-borne pathogens

Al-Reza, Sharif M., Rahman, Atiqur, Lee, Jonghwi, Kang, Sun Chul
Food chemistry 2010 v.119 no.3 pp. 981-986
Ziziphus jujuba, essential oils, seed extracts, food pathogens, antibacterial properties, chemical constituents of plants, Staphylococcus aureus, Listeria monocytogenes, Bacillus subtilis, Pseudomonas aeruginosa, Salmonella typhimurium, viability, minimum inhibitory concentration, methanol, chloroform
This study was undertaken to examine the chemical compositions of essential oil and tested the efficacy of oil and organic extracts from seeds of Zizyphus jujuba against food-borne pathogens. The chemical compositions of the oil was analysed by Null. Twenty three compounds representing 91.59% of the total oil were identified. The oil (5μl of 1:5 (v/v) dilution of oil with methanol) and extracts of hexane, chloroform, ethyl acetate and methanol (300μg/disc) of Z. jujuba displayed a remarkable antibacterial activity against Staphylococcus aureus (ATCC 6538 and KCTC 1916), Listeria monocytogenes ATCC 19166, Bacillus subtilis ATCC 6633, Pseudomonas aeruginosa KCTC 2004, Salmonella typhimurium KCTC 2515 and Escherichia coli ATCC 8739. The scanning electron microscopic studies also demonstrated the effect of essential oil on the morphology of Staph. aureus ATCC 6538 at the MIC value, along with the potential effect on cell viabilities of the tested bacteria.