Title of article
Chemical Composition and Antibacterial Activity of the Essential Oil of Lavandula angustifolia Isolated by Solvent Free Microwave Assisted Extraction and Hydrodistillation
Author/Authors
Abroomand Azar ، .P نويسنده Assistant Professor of Science and Research Branch , , Torabbeigi، .M نويسنده Faculty of Health, Safety and Environment , , Sharifan، .A نويسنده Assistant Professor of Science and Research Branch , , Tehrani، .M.S نويسنده Assistant Professor of Science and Research Branch ,
Issue Information
سالنامه با شماره پیاپی سال 2011
Pages
6
From page
19
To page
24
Abstract
ABSTRACT: Chemical composition of Lavandula angustifolia was studied by solvent free microwave extraction (SFME) and hydrodistillation (HD) methods. 1, 8-cineole (42.7% and 37.9%), Camphor (26.1% and 21.3%) and Borneol (31.2% and 21.6%) were the major compounds that obtained by SFME and hydrodistillation, respectively. The antibacterial activity of extracted oils was investigated against Gram-positive bacteria Bacillus subtilis (B-sub) ATCC 6633 and Gram-negative bacteria Escherichia coli (E-coli) ATCC 8739. The minimum inhibitory concentration (MIC) of the essential oils isolated by hydrodistillation and SFME was the same.
Journal title
Journal of Food Biosciences and Technology
Serial Year
2011
Journal title
Journal of Food Biosciences and Technology
Record number
2388706
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