|Author(s)||Randrianarivelo Roger1, Sarter Sarnira2, Odoux Eric3, Brat Pierre3, Lebrun Marc3, Romestand Bernard4, 9, Menut Chantal5, Andrianoelisoa Hanitriniaina Sahondra6, Raherimandimby Marson7, Danthu Pascal8|
|Affiliation(s)||1 : Ctr Natl Rech Appl Dev Rural, Dept Rech Technol FOFIFA, Antananarivo 101, Madagascar.
2 : CIRAD, UMR, QUALISUD, Antananarivo 101, Madagascar.
3 : CIRAD, UMR, QUALISUD, F-34398 Montpellier, France.
4 : CNRS, UMR 5119, Equipe Ecosyst Lagunaires RIAE, UMII,IFREMER, F-34095 Montpellier 05, France.
5 : ENSCM, Equipe Glycochim, IBMM, UMR 5247, F-34296 Montpellier 05, France.
6 : Ctr Natl Rech Appl Dev Rural, Dept Rech Forestieres & Piscicoles FOFIFA, Antananarivo, Madagascar.
7 : Univ Antananarivo, Fac Sci, Dept Biochem, Antananarivo, Madagascar.
8 : CIRAD, URP Forets & Biodiversite, F-34392 Montpellier 05, France.
|Source||Food Chemistry (0308-8146) (Elsevier), 2009-05 , Vol. 114 , N. 2 , P. 680-684|
|WOS© Times Cited||76|
|Keyword(s)||Madagascar, 1.8 Cineole, Linalool, Antimicrobial activity, Essential oil, Cinnamosma fragrans|
|Abstract||Essential oil samples of Cinnamosma fragrans from two regions in Madagascar, Tsaramandroso (38 samples) and Mariarano (30 samples), were analysed by GC/MS. Fifty-seven components were identified, accounting from 88.3% to 99.4% of the oils' composition. The major components were linalool (72.5 +/- 23.3%) in Tsaramandroso and 1,8-cineole (47.3 +/- 10.2%) in Mariarano. Samples B8 (95.8% linalool) from Tsaramandroso and B143 (71.6% 1,8-cineole) from Mariarano containing the highest proportions of the two main components identified, were selected to determine antimicrobial activities against 10 microbial strains. Bacillus subtilis and Staphylococcus aureus were the most sensitive strains to both oils. Minimum inhibitory concentration (MIC) values were lower for B143 against all tested Gram-negative strains than pure 1,8-cineole. B8 showed higher MIC values than pure linalool against Salmonella typhimurium and Vibrio alginolyticus, and similar MIC values to linalool towards the other Gram-negative strains. Both essential oils exhibited higher MIC values towards Fusarium oxysporum than their respective pure major component. These results suggested the occurrence of synergism or antagonism effects between the different oil constituents. (c) 2008 Elsevier Ltd. All rights reserved.|
Randrianarivelo Roger, Sarter Sarnira, Odoux Eric, Brat Pierre, Lebrun Marc, Romestand Bernard, Menut Chantal, Andrianoelisoa Hanitriniaina Sahondra, Raherimandimby Marson, Danthu Pascal (2009). Composition and antimicrobial activity of essential oils of Cinnamosma fragrans. Food Chemistry, 114(2), 680-684. Publisher's official version : https://doi.org/10.1016/j.foodchem.2008.10.007 , Open Access version : https://archimer.ifremer.fr/doc/00000/6242/