Chemical composition, antimicrobial and antioxidant activities of essential oil from Gnaphlium affine

The chemical composition of the essential oil from Gnaphlium affine was determined, and its antimicrobial and antioxidant activities were evaluated. Twenty-four compounds, representing 94.95% of the amount of total oil, were identified by gas chromatography–mass spectrometry (GC–MS) analysis. Main constituents of the essential oil were found to be eugenol (18.24%), linalool (10.62%), trans-caryophyllene (8.86%), α-terpineol (5.97%), p-cymene (5.75%), hexadecanoic acid (5.63%), γ-cadinene (4.98%), δ-cadinene (4.22%), α-humulene (3.22%), and (−)-β-elemene (3.15%). The essential oil revealed a remarkable antimicrobial effect against the tested food-borne microorganisms with the MIC and MBC values in the ranges of 0.2–1.56 μg/ml and 0.39–3.13 μg/ml, respectively. The essential oil showed a potent antioxidant activity in ABTS radical scavenging, lipid peroxidation and reducing power assay. It was suggested that the essential oil from G. affine may be a new potential source as natural antimicrobial and antioxidant agents applied in food systems.