Essential Oil from Sweet Potato Vines, a Potential New Natural Preservative, and an Antioxidant on Sweet Potato Tubers: Assessment of the Activity and the Constitution

文献类型： 外文期刊

第一作者： Yuan, Bo

作者： Yuan, Bo;Xue, Ling-wei;Zhang, Qiu-yue;Peng, Jun;Kou, Meng;Jiang, Ji-hong;Yuan, Bo;Xue, Ling-wei;Zhang, Qiu-yue;Peng, Jun;Kou, Meng;Jiang, Ji-hong;Kou, Meng;Kong, Wan-wan

作者机构：

关键词： essential oil;sweet potato vines;potential activity;active constituent

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Pathogenic fungi and oxidation are the major factors that cause the deterioration of sweet potatoes and also cause the loss of quality that makes consumption unsafe. In the present study, the in vitro results demonstrate that the essential oil from sweet potato vines exhibits significantly enhanced activity compared to that of the control. Furthermore, the essential oil can actively inhibit the growth of some common microorganisms inducing pathogenic bacteria and fungi (inhibition rates above 50% at low concentrations). A total of 31 constituents were identified using GC-MS and confirmed that linalool and p-hydroxybenzoic acid are the major active ingredients. The experiment involving actual tubers showed that the essential oil could retains its quality and effectiveness again the fungus disease. This suggests that it could be used in the food industry to increase the shelf life of stored produce (tubers) to ensure food safety without the use of additives or preservatives.

分类号： R15`S

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