Publication:
Antimicrobial constituents and effects of blended eucalyptus, rosemary, patchouli, pine, and cajuput essential oils

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Issued Date

2016

Resource Type

Article

File Type

application/pdf

ISSN

1934578X

DOI

10.1177/1934578x1601100234

Other identifier(s)

2-s2.0-84973409820

Rights Holder(s)

มหาวิทยาลัยศรีนครินทรวิโรฒ

Bibliographic Citation

Natural Product Communications. Vol 11, No.2 (2016), p.267-270

Suggested Citation

Tadtong S., Puengseangdee C., Prasertthanawut S., Hongratanaworakit T. Antimicrobial constituents and effects of blended eucalyptus, rosemary, patchouli, pine, and cajuput essential oils. Natural Product Communications. Vol 11, No.2 (2016), p.267-270. doi:10.1177/1934578x1601100234 Retrieved from: https://hdl.handle.net/20.500.14740/5663

Title

Antimicrobial constituents and effects of blended eucalyptus, rosemary, patchouli, pine, and cajuput essential oils

Author(s)

Tadtong S.
 Puengseangdee C.
 Prasertthanawut S.
 Hongratanaworakit T.

Abstract

The synergistic antimicrobial activities of blended essential oil preparations composed of eucalyptus, rosemary, patchouli, pine and cajuput oils were evaluated against various pathogenic microorganisms. They exhibited antimicrobial activity in the agar disc diffusion assay against the Gram-positive bacteria, Staphylococcus aureus and S. epidermidis, the Gram-negative bacteria, Escherichia coli and Pseudomonas aeruginosa, and the yeast, Candida albicans. The minimum inhibitory concentration (MIC) of these preparations was evaluated by the broth microdilution method. We found that the best synergistic antibacterial preparation (the sum of fractional inhibitory concentrations, Σfic< 1) was eucalyptus, rosemary, and mineral oils (volume ratio 4:4:2) without patchouli, pine or cajuput oils added, while most preparations showed an antagonistic anticandidal effect (Σfic> 1). The blended essential oil preparations were characterized for their components by GC/MS, and contained 1,8-cineole as a major component. However, the preparation containing the highest amount of 1,8-cineole did not exhibit the best synergistic effect, which was shown by the preparation comprising the highest amount of α-pinene. Hence, we concluded that the differential antibacterial effect of either blended oil preparations or single/pure essential oils was influenced by the amount of α-pinene and the number of active components in either the blended preparations or single/pure essential oils.

Subject(s)

1 terpineol
 1,4 cineole
 2 methoxy 1,7,7 trimethyl bicyclo[2.2.1]heptane
 3 carene
 Alpha campholenal
 Alpha fenchyl methylether
 Alpha phellandrene
 Alpha thujene
 Beta pinene
 Cajuput oil
 Camphene
 Camphene hydrate
 Camphor
 Chemical compound
 Cineole
 Essential oil
 Eucalyptus oil
 Limonene
 Linalool
 Mineral oil
 Myrcene
 Myrtanol
 Patchouli oil
 Pine oil
 Pinene
 Rosemary oil
 Terpinene
 Terpinolene
 Tricyclene
 Unclassified drug
 Unindexed drug
 Antifungal agent
 Antiinfective agent
 Vegetable oil
 Antibacterial activity
 Anticandidal activity
 Antimicrobial activity
 Article
 Broth dilution
 Candida albicans
 Chemical composition
 Controlled study
 Disk diffusion
 Escherichia coli
 Mass fragmentography
 Minimum inhibitory concentration
 Nonhuman
 Pseudomonas aeruginosa
 Staphylococcus aureus
 Staphylococcus epidermidis
 Bacterium
 Chemistry
 Classification
 Drug effects
 Plant
 Anti-Bacterial Agents
 Antifungal Agents
 Bacteria
 Candida albicans
 Plant Oils
 Plants

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URI

https://hdl.handle.net/20.500.14740/5663

Collections

Scopus: Year 1983-2021

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